Cuisine: Side dish

Honey & Harissa Roasted Carrots

Our good friend Chris came for dinner last week and brought these Honey & Harissa Roasted Carrots. They were so good. The recipe is from Rachel Ray Magazine. They are meant to be sitting on top of Greek Yogurt. It also has a sprinkling of dukkah, which is an Egyptian condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables. They do sell dukkah already made at Trader Joe's.

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Lemon Roasted Fingerlings and Brussels Sprouts

The key to roasting vegetables together on a sheet pan is to make sure they cook at the same time. These Lemon Roasted Fingerlings and Brussels Sprouts do just that. The vegetables are tossed in a wonderfully, tangy sauce of lemon juice, Dijon mustard, garlic and honey. I love things that take little effort but have big results.

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Grilled Zucchini with Fresh Dill Vinaigrette

Grilled Zucchini with Fresh Dill Vinaigrette is a great way to eat zucchini. It has numerous health benefits and is a very versatile vegetable. Fresh dill is one of the most fragrant and flavorful herbs and adds a nice dose of brightness to the grilled zucchini. 

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Beets In Orange-and-Lemon Sauce

I happen to love beets. I found this recipe for Beets in Orange-and-Lemon Sauce in one of my old cookbooks. When I served it to my husband and daughter Grace, they took one bite and said "WOW"! I have to admit they were incredible. The fresh citrus gives it a wonderful tart flavor which works really well with the sweetness of the beets.

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White Beans with Broccoli Rabe and Lemon

I love broccoli rabe, which is also known as rapini, and I am always trying to find new ways to make it. This White Beans with Broccoli Rabe and Lemon recipe is really good. You fry the slices of lemon and garlic in olive oil before adding the broccoli and beans. The recipe calls for anchovies, but I didn't have any, so I left them out. I know some people will be outraged, but "tant pis", which means TOO BAD in French (and happens to be the name of our family cat!). 

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Crispy Baked Parmesan Eggplant

I love eggplant, especially eggplant parmesan. This Crispy Baked Parmesan Eggplant is a healthier version, minus the marinara sauce. If it says "crispy", I'm all for it!

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Onion Bhaji

This Onion Bhaji recipe comes from a wonderful chef and talented photographer from London. Her name is Dimple and she has a vegetarian FaceBook page that I have contributed to for years called Sharing Food With Shivaay Delights. It's a fantastic source for interesting vegetarian recipes.

Indian food is one of my desert island foods. I suppose I would have to add Italian too! Anyway, I have always loved onion bhaji. I saw Dimple make these online using a muffin tin, which appealed to me. I couldn't find my regular muffin tins, so I used a mini tin. I really don't like deep frying things. These came out very flavorful, though not quite as crispy as usual, it's lower in fat and just as good. The recipe calls for gram or chickpea flour. I am very lucky to live super close to a large Indian market, though Bob's Red Mill had this flour as well.

The next time I am in London, I would love to meet Dimple in person!

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Artichokes French

So after my Chicken French research, I found out you can "French" other things. This Artichoke French is superb using a can of artichoke hearts. It makes a wonderful hors d'oeuvre. I guess you could say I am not obsessed!

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Curried Cauliflower Gratin

I got this recipe years ago from my cousins, Tony and Lisette. This Curried Cauliflower Gratin is simple to make. It's cheesy, has a hint of curry powder, and bakes until it's golden brown and bubbly.

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Cauliflower, Pomegranate, and Pistachio Salad

This Cauliflower, Pomegranate, and Pistachio Salad is so easy to make. It's from Yotam Ottolenghi Simple. You roast grated and cut up florets of cauliflower and toss it with lemon juice, pomegranate seeds, and pistachios.

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