Side Dishes

Asparagus with Lemon and Feta

This is a bright take on asparagus, a vegetable we serve a *lot* since it’s Shawn’s favorite.  I usually roast it with just a bit of salt and pepper, but this was very fresh and went well with chicken; I think it would do well with fish too.

  • 1 bunch asparagus
  • Kosher salt and pepper
  • pinch of garlic powder
  • Half a lemon, juiced
  • 1/3 cup reduced-fat crumbled feta

Roast or steam asparagus, whichever you prefer.  Slice into small pieces and toss with salt, pepper, garlic powder, lemon juice and feta cheese.

0 CommentsLeave a comment

Vegetarian Dirty Rice

I love dirty rice, but sometimes I already have a meat-heavy entree and don’t want *more* meat in the rice.  I found this recipe for vegetarian dirty rice a while back, and it was a great accompaniment to our Hoppin’ John for New Year’s Day dinner.  I cut back a lot on oil and did not add butter as the original stated, but this is still not a super WW-friendly recipe.  Worth saving up a few points for it, though!  Recipe below is printed with my changes in fats.

dirtyrice

Recipe!

0 CommentsLeave a comment

Scalloped Potatoes

I have to admit that in three holiday meals this year, I’ve made scalloped potatoes every. Single. Time.  I just love them.  Especially given that I’m not the world’s biggest fan of spuds, this is a winner.  This is a Cooking Light recipe I got years ago.  I’ve always made it as-written, and am always happy with it.

scalloped

Recipe!

0 CommentsLeave a comment

Herb Roasted Potatoes

Easy side dish that goes well with lots of different mains – I’ve made it with everything from fish to steak to roast chicken.

  • 1-2 lb potatoes (I particularly like Yukon Gold or Purple Potatoes), quartered
  • 1-2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon Herbs de Provence (or a similar mix of dried herbs to taste)
  • salt and pepper to taste

Preheat oven to 400.

In an oven-proof dish, toss potatoes with olive oil, garlic, herbs and salt and pepper.  Roast for approximately one hour, or until brown and crisp at the edges.  Stir twice during roasting.

 

0 CommentsLeave a comment

Sesame Udon Noodles

This is a great base recipe to use for a side dish.  It is very versatile…add as many veggies as you want, or even add some chicken, pork, or tofu and turn it into a main dish.  I just used what I had on hand.  It also makes plenty, so can easily serve a crowd or make leftovers for lunch.  We loved this one.

sesamenoodles

Recipe!

0 CommentsLeave a comment

Spicy Garlic Roast Asparagus

Great side that’s festive enough for a holiday, but great for a weeknight dinner too!  We love this one and make it a lot…asparagus is one of our favorites.

  • 1 bunch asparagus, trimmed
  • 1 clove garlic, crushed
  • 1 teaspoon olive oil
  • pinch of red pepper flakes
  • salt and pepper

Preheat oven to 400.  Spread out asparagus on a baking sheet, drizzle with olive oil and toss with garlic, red pepper flakes, and salt and pepper.  Roast for about 20 minutes or until done to your taste.

0 CommentsLeave a comment

Roasted Root Vegetables

Great fall side dish – this would also do well as a Thanksgiving side.  Makes a ton, leftovers would be great tossed with some whole wheat pasta.

Recipe!

0 CommentsLeave a comment

Moroccan Carrots

Great little side that pairs well with a lot of options – I think it would be good with a mild fish or chicken to brighten things up, but I also enjoyed it with the very strong Beef Stew in Berbere Sauce.  This originally came from Serious Eats, and I made no changes to the recipe.

Recipe!

1 CommentLeave a comment

Spinach and Tomatoes

Quick no-brainer veggie side dish to use up some leftovers in the kitchen; turned out to be very tasty and colorful.

  • handful grape or cherry tomatoes, halved
  • 2 cloves garlic
  • splash vegetable stock
  • 1 bag of spinach
  • salt and pepper

Spray pan with cooking spray, and saute tomatoes over medium heat until lightly browned in places.  Add garlic, cook about 30 seconds, then add spinach with a splash of veggie stock to aid in wilting.  Sprinkle with salt and pepper.

 

1 CommentLeave a comment