Cuisine: Side dish

Artichoke Hearts and Peas

This recipe for Artichoke Hearts and Peas comes from Jacques Pepin’s Poulets & Legumes cookbook: “I love frozen baby peas, which are the smallest, sweetest peas. Frozen artichokes are another favorite. I always keep both on hand, so I can put this dish together whenever I have to feed unexpected guests.”

The combination of sweet peas and the slight acidic artichokes work really well together.

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Cherry Tomato Confit

Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.  You can serve this Cherry Tomato Confit, and the flavorful oil, on bruschetta, in a pasta toss, on pizza, in sandwiches, as a steak topper, or in a whole-grain bowl.

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Cucumber & Radish Salad in a Yogurt Dressing

This Cucumber & Radish Salad in a Yogurt Dressing is light and refreshing. Crunchy slices of cucumbers and sharp pungent radishes and a winning combination. Radishes have many health benefits. The one that interests me most is that they contain compounds that help purge cancer-causing substances and prevent the development of tumors. The crunchy detoxifiers are thought to help protect the body against colon, kidney, intestinal, stomach and oral cancer, in particular.

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Herby Corn Salad

My daughter Zoe loves fresh corn salads, so I am always trying to come up with new versions. This Herby Corn Salad turned out to be a real hit with my family. And you don't even have to turn on the oven!

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Crispy Roasted Parmesan Brussels Sprouts

During one of my many sleepless nights, I came up with a pretty good idea. I have this recipe that is outstanding for Crispy Roasted Parmesan Potatoes. They are some of the best potatoes I make. Anyway, I thought, why not try it with Brussels Sprouts?  It totally works. Crispy Roasted Parmesan Brussels Sprouts is a new addition to my repertoire.

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Black Eyed Peas with Avocado Salad

Black Eyed Peas with Avocado Salad is simple to throw together and packed full of nutrients.  This recipe would also work well with cannellini beans. The beans combined with the creamy avocado are tossed with lime juice, Dijon and olive oil. You can make it ahead of time and is perfect for tailgates, picnics, barbecues, and potlucks.

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Sautéed Zucchini with Dill and Almonds

I am always trying to come up with new ways to make zucchini. This recipe for Sautéed Zucchini with Dill and Almonds is simple to make and a great combination. I LOVE dill on anything. 

Zucchini has many nutritional benefits. It contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese. The summer squash also contains antioxidant and anti-inflammatory phytonutrients. This makes zucchini, also known as courgette, a nutrient-dense food that you should include in your diet.

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Cauliflower Slaw

I recently visited my home town in Goshen, Indiana. I have a friend who has a phenomenal restaurant in town called Kelly Jae's Cafe. It's located in the old Woolworth's building, which has been beautifully restored with the original hardwood floors, brick walls, and tin ceiling. If you ever find yourself in Goshen, Indiana, you must have a meal there.

She offers an eclectic menu featuring a Spanish tapas concept with an Asian flair. Anyway, I had some of her cauliflower slaw, which I haven't been able to stop thinking about. Kelly's slaw had red peppers and red onions. My version is a bit different, using dried cranberries.

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Stir-Fried Brussels Sprouts & Cabbage with Peanuts and Bacon

My daughter Zoe made this Stir-Fried Brussels Sprouts & Cabbage with Peanuts and Bacon. A friend of hers from Bon Appétit came to visit and gave her a copy of Carla Lalli Music's new cookbook called Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook. The original recipe is stir-fried celery, so Zoe changed it slightly to Brussels sprouts. My girls have learned how to adapt recipes to suit their own tastes. Can you see me beaming with pride?

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Stuffed Zucchini with Pine Nut Salsa

This Stuffed Zucchini with Pine Nut Salsa is a recipe from Yotam Ottolenghi.  You can make the stuffing way in advance, bake the dish ahead of time, eat it warm or at room temperature. 

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