Cuisine: Side dish
Ratatouille
Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. Ratatouille is a great way to use up some of your homegrown vegetables.
By - Prep: 15 mins
- Cook: 45 mins
- Yields: 4 Servings
Lemony Israeli Couscous
This is the Lemony Israeli Couscous that I served at the outdoor concert last weekend. I used Trader Joe's Harvest Grain Blends which has Israeli Couscous in it with some quinoa and orzo pasta.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Grilled Fairy Tale Eggplant with Rosemary
Fairy Tale eggplant offers a delicious, delicate flavor and delightfully creamy bite. They are smaller than regular eggplant at mere two to four inches, this variety is less seedy and less bitter, too. It gets tender quickly when cooked. This Grilled Fairy Tale Eggplant with Rosemary is quick to grill or roast in the oven.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 6 Servings
Sautéed Corn and Zucchini with Basil
I know I have been posting a lot of recipes for corn, but I grew up in Indiana. There really is nothing better in the summer when the white, sweet corn is at its peak. This recipe for Sautéed Corn and Zucchini with Basil uses up some of the zucchini from your garden with fresh basil.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 6 Servings
Grilled Corn Salad with Chili-Miso Dressing
I love making spinach salads because you can put the dressing on in advance and it won't wilt as quickly as lettuce. This Grilled Corn Salad with Chili-Miso Dressing takes your salad "out of the ordinary" category. The combination of chili and miso delivers spicy umami flavor. Truth be told, I cheated and bought already grilled frozen corn from Trader Joe's. I try to always have it in the freezer. It has a great smoky flavor.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 5 Servings
Chopped Roasted Beet and Blue Cheese Salad
I love beets, especially picked ones. I could eat them for breakfast! This Chopped Roasted Beet and Blue Cheese Salad combines the earthiness of the beets with a tangy vinaigrette, fresh dill (another favorite!) and chopped green onions. I'm sure not everyone will eat this at my dinner table, but certainly will!
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 4 - 6 Servings
Roasted Cauliflower with Cumin and Turmeric
This Roasted Cauliflower with Cumin and Turmeric is effortless to make and super healthy. There is considerable research showing that cauliflower sprinkled with turmeric may be especially powerful in fighting cancer and is an anti-inflammatory, antioxidant-rich dish. Cauliflower is very low in calories yet high in vitamins. In fact, cauliflower contains some of almost every vitamin and mineral that you need.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 4 Servings
Brown Sugar-Glazed Carrots with Rosemary
These Brown Sugar-Glazed Carrots with Rosemary are something that my daughter made for Father's Day. They were so good, I had to make them again. Now I’m copying my daughter’s recipes!
- Prep: 5 mins
- Cook: 25 mins
- Yields: 8 Servings
Charred Orange-Chile Broccoli
I'm always looking for new ways to make broccoli. This Charred Orange-Chile Broccoli is easy to make and has a mildly spicy flavor. Roasting brings out the sweet flavor of broccoli. I used chili-garlic sauce from Huy Fong Foods.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 - 6 Servings
White Bean & Broccolini Salad
This White Bean & Broccolini Salad is delicious and can be made ahead and served at room temperature. This is my kind of side dish and it's perfect to serve at your backyard BBQ.
- Prep: 25 mins
- Cook: 5 mins
- Yields: 6 Servings
