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.
Vegetable Sides
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.
Spicy Squash
Easy side dish that goes well with lighter meals like fish or chicken.
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1/4 – 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dill weed
- Pinch salt
- Cooking spray
Coat a nonstick pan with cooking spray over medium heat. Toss sliced squash with pepper flakes, dill, and salt. Sautee until lightly browned and cooked through.
Roasted Garlic Green Beans and Potatoes
Great little side dish that goes well with just about anything. I’ve served this with lamb, and also with roasted chicken and pork since the oven is already going and it’s easy to just toss it in. You can use any variety of potatoes, but my favorite is purple – very colorful!
- 1 bunch fresh green beans, trimmed
- 3-4 medium potatoes, course dice
- 2 cloves garlic, minced
- olive oil
- salt and pepper
- crushed red pepper (optional)
Preheat oven to 400. Arrange green beans and potatoes on a baking sheet, and toss with oil, garlic, salt and pepper. Add a pinch of crushed red pepper if desired. Roast at 400 degrees until tender and lightly browned, about 20 minutes, tossing once.
Om nom nom! 