Cuisine: Side dish

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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Asparagus and Peas with Creamy Tarragon Dressing

Brighten up your dinner table with Asparagus and Peas with Creamy Tarragon Dressing. This simple side dish is tossed with a bright, tangy dressing. Delicious hot, at room temperature or chilled. Tarragon was very popular in the '80s food scene and has a warm, sweet, anise/minty aroma and flavor and is indispensable in classic French cooking.

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Potato-and-Carrot Mash

This Potato-and-Carrot Mash is outstanding. Why didn't I think of this before?  It's very healthy and a great way to spruce up your regular boring mashed potatoes. Perfect for Easter dinner.

By Leslie Blythe

Sautéed Asparagus, Broccoli and Peas

Sautéed Asparagus, Broccoli and Peas is a wonderfully, bright and vibrant side dish for your spring table. These vegetables are are low in calories but high in vitamins, minerals and fiber and incredibly nutritious.

By Leslie Blythe

Strawberry Spinach Salad with Feta & Pecans

This Strawberry Spinach Salad with Feta & Pecans is a wonderfully fresh and gorgeous salad. The sweet strawberries, salty feta, and crunchy pecans are a marriage made in heaven. This simple salad will brighten your table.

By Leslie Blythe

Greek Broccoli Gratin

This Greek Broccoli Gratin is a lighter take on a traditional cheesy broccoli casserole. It uses tangy feta cheese and a mixture of mayonnaise and yogurt in place of a traditional cheese sauce saves tons of time, making this a quick and easy side dish to pair with chicken or fish. Or, serve as a vegetarian main with a salad.

By Leslie Blythe

Melting Potatoes

These Melting Potatoes are crispy on the outside and melting on the inside. Named for the texture, these potatoes are baked in a way that dissolves the internal structure into an incredibly soft and almost mashed potato-like consistency on the inside.

By Leslie Blythe