Delicat.ca » Side Dish

Roasted Broccoli and Tomatoes

amy — Tue, 05 Jul 2011 14:21:13 +0000

This is an absolute staple for me personally, though the other eaters in my family are lukewarm about this dish. They tend not to like the taste or texture of the cherry tomatoes. The recipe should be easy to cut back in quantity if you wish. I like to make a large batch at once and use it in my packed lunches for work.

3 heads broccoli
1 pkg (appx 2 cups) cherry tomatoes
2 Tbsp olive oil
2-4 cloves garlic, minced
1 lemon, grate 1-2 tsp of rind then juice
2 tsp oregano

Preheat oven to 425 degrees. Cut the broccoli into bite-size florets and place in a very large bowl. Toss with the cherry tomatoes, olive oil, and minced garlic. Spread onto one or more large baking sheets and arrange broccoli and tomatoes so that they form one layer and do not overlap too much. Bake/roast in the oven for 12 minutes. Transfer from the baking sheets right back into the large bowl and toss with the lemon juice and oregano. Serve immediately.

Red Cabbage Slaw

amy — Tue, 28 Jun 2011 14:19:48 +0000

This four-ingredient recipe comes from a coworker, who himself originally picked it up in Germany. It’s dead simple but I love it with food cooked on the grill, everything from steak to hot dogs.

Red Cabbage Slaw
1/2 red cabbage, shredded
1/2 onion, chopped
3 Tbsp oil
1 T white vinegar

Toss the cabbage and onions with oil and vinegar. Add more vinegar to taste. Serve cold.

Greek Salad with Lemon Dressing

amy — Tue, 21 Jun 2011 14:20:27 +0000

My formula for summer meals is to pair something from the grill with a big tasty salad. This Greek salad is great with a marinated grilled chicken breast on the side or on top. You could also pair it with some lamb or pork souvlaki. If you like your salad extra saucy or if you prefer keep the salad and dressing separate to eat over several meals then consider doubling the dressing recipe.

Greek Salad
1 cucumber, seeded and thinly sliced
2 c spinach, torn
2 c romaine, torn
1/4 – 1/2 cup feta cheese, crumbled or diced
1 small onion, sliced
a handful of black olives (Kalamata FTW)

Lemon Dressing
2 Tbsp lemon juice
1 Tbsp olive oil
1 tsp sugar
1 tsp dijon mustard
1/8 tsp pepper

Toss all salad ingredients together in a large bowl. In a small covered container combine and shake/mix the dressing ingredients. Add dressing to salad and toss.

Maple Dijon Brussels Sprouts

amy — Fri, 22 Jan 2010 16:34:03 +0000

Pictured: 6oz peppered wild boar steak with maple dijon brussels sprouts.

I think I remember my mom making brussels sprouts once, maybe twice, when I was a kid. I don’t remember eating them, which is probably why she only tried twice. I’m sure my argument against them was something like “I don’t wanna, they smell like farts.”

I’m absolutely beside myself then when I admit that these little cabbages were so good I went back for seconds. Seriously. I was so enraptured I convinced Rob to try one, but he didn’t like them AT ALL. If you don’t generally like vegetables I don’t think you’ll find your epiphany with these, but if you do like your greens you might have a very spiritual moment.

2-3 cups brussels sprouts (I actually used frozen sprouts, half a bag)
1 Tbsp olive oil
salt and pepper

Dressing:
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1 Tbsp grainy dijon mustard
1 Tbsp maple syrup (the REAL stuff)
1 clove garlic, minced

Preheat oven to 400 degrees. Halve the sprouts and toss in the olive oil, sprinkle with salt and pepper. Spread out on a cookie sheet or large pan and roast for 30 minutes, flipping once.

While the sprouts are roasting mix all of the dressing ingredients in a bowl. Toss the cooked sprouts in the dressing and serve right away.

Makes 4 “normal-sized” servings or 2 “I freaking LOVE vegetables” servings.

I shared this recipe as part of the Fight Back Friday blog carnival at Food Renegade. You can find other recipes like this and thoughts about “real food” at the site, so be sure to visit.

Asparagus with Mushrooms

amy — Mon, 12 May 2008 16:26:13 +0000

This is a very hearty side dish; asparagus and mushrooms in a thick, creamy gravy sauce. If you halve the asparagus or omit it completely you can pour the “gravy” right over your meat. We’ve enjoyed this with roast ham and grilled steaks, and can’t wait to pair it with some chicken as well!

2 lbs fresh asparagus
8 oz fresh white mushrooms or morels
3 Tbsp unsalted butter
1/2 tsp dried leaf marjoram
1/4 tsp dried thyme
1/8 tsp nutmeg
3 Tbsp flour
1 1/2 c chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 large egg yolk, lightly beaten

Snap the woody ends off the asparagus and peel them so they’ll cook as fast as the tops. Cut the asparagus diagonally into 1-inch pieces. Parboil in lightly salted water for 4 minutes. Drain well, then submerse in ice water to chill and set aside.

Slice the mushrooms into 1/8″ slices. Melt the butter in a large skillet and add the mushrooms. Saute for three minutes, stirring often. Add the marjoram, thyme, and nutmeg and cook for one more minute. Sprinkle the flour over the mixture, then mix in. Reduce the heat to low and slowly pour in half of the broth. Stir quickly to combine with the flour and mushroom mixture. Add the remaining broth, salt, and pepper. Cook five minutes, stirring constantly, until thickened. Raise the heat to moderately low and boil the mixture, uncovered, for 10 minutes, stirring frequently.

Drain the asparagus well. Quickly whisk the egg yolk into the mushroom mixture, then fold in the asparagus. Stirr often, for two or three minutes, until heated through.

Makes 4-6 servings.