Cuisine: Side dish
Pan-Fried Zucchini with Vinegar and Chili Pepper
This Pan-Fried Zucchini with Vinegar and Chili Pepper is very quick to make. Fried zucchini is popular all over Italy, and change little from area to area. In Rome, this appetizing dish is given extra flavor by the addition of peperoncino (small, red chili pepper) and crushed garlic that browns in the oil.
By - Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Quinoa, Rice and Tomato Pilaf
This Quinoa, Rice and Tomato Pilaf is delicious and very nutritious. Cultivated in the Andes for over 5,000 years, quinoa (pronounced KEEN-wah) has been called "the mother grain" and "the gold of the Incas." Technically, it's not a grain but a seed, though it is used in virtually all the same ways as other whole grains. It's gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 - 8 Servings
Crispy Caramelized Sweet Potatoes
These Crispy Caramelized Sweet Potatoes use a mandoline. By thinly slicing the potatoes and standing them upright, the edges become crispy. There is also a brown sugar-ginger glaze which makes them caramelized in the oven.
- Prep: 25 mins
- Cook: 1 hrs 10 mins
- Yields: 8 - 10 Servings
Balsamic Brussels Sprouts in a Slow Cooker
Slow Cookers offer a healthier, low-fat method of cooking and require the minimum amount of effort. I am all for minimum effort! Because I did not have room on my stove top or in the oven I decided to try these Balsamic Brussels Sprouts in a Slow Cooker. This simple appliance works really well.
- Prep: 10 mins
- Cook: 4 hrs
- Yields: 6 Servings
North Wood’s Inn Cabbage Slaw
This North Wood’s Inn Cabbage Slaw is from a small, local Southern California restaurant chain called North Wood's Inn. This cabbage slaw is one of their most popular items on the menu. This is my version of the slaw.
- Prep: 15 mins
- Yields: 6 Servings
Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur
I love bulgur, which is a staple of Middle Eastern cuisine, traditionally used to make tabbouleh and pilafs. It has a satisfying, chewy texture and mild, nutty taste. Whole wheats, like bulgur, are richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients. You can use bulgar in place of wheat berries, couscous or rice in your favorite grain salad recipes. This Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur is a great way to give it a try!
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Honey-Glazed Brussels Sprouts
These Honey-Glazed Brussels Sprouts are a perfect side dish for your holiday table. They can be made ahead and reheated which my life easier.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 8 Servings
Asparagus with Curry Butter
A touch of curry-infused butter elevates this sautéed asparagus. The curry butter really enhances the tanginess of the asparagus and is a quick and easy side dish. I served it with Curry Roasted Chicken and Potatoes.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 - 6 Servings
Baby Bok Choy with Portobello Mushrooms & Ginger
Bok choy is a type of Chinese cabbage. Bok choy is a nutrient-dense vegetable and is a great food to incorporate into your diet because of its low calories and many health benefits, such as cancer prevention, healthy digestion, and a hefty serving of many vitamins and minerals. This Baby Bok Choy with Portobello Mushrooms & Ginger is very flavorful and quick and easy to prepare.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 4 Servings
Pumpkin with White Beans and Bacon
This Pumpkin with White Beans and Bacon makes a wonderful autumnal side dish. I actually made this with butternut squash.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
