Easy side dish that goes well with lighter meals like fish or chicken.
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.
Needs no intro, who doesn’t love a good bowl of guac? 🙂 This is a tried and true Alton Brown recipe I’ve been using for years, and it’s always reliable.
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!
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.
This one of my favorite ways to make lasagna. The recipe calls for Swiss chard, but you can really use any leafy green you want. Spinach or kale might be really good. Honestly, I would almost double the greens – they cook down, and the contrast from the pumpkin is nice, but 2lb makes very little finished product. The original recipe, which came from Food and Wine and which I have copied here, called for heavy cream…I just use 2% milk for everything and it turns out great. I’ve also amended the recipe to add a hard gouda along with the parmesan, which goes well with the nutty flavors of the dish, but you can feel free to omit that, or replace it with any other kind of cheese you like.
This is a new recipe we got from Eating Well magazine, and it’s pretty good. It needed some extra pepper, but I think there’s a lot of potential to season this to your tastes, and I would make it again. The recipe suggests to use plain yogurt for garnish, but I actually added a couple of generous spoonfuls to the soup for some added tang.
This was my first attempt at cooking tofu, and I really liked it. Having read some articles about preparing the tofu first, I froze it and think next time I will skip that step; I didn’t love the spongy texture. I will definitely make it again, but next time will ramp up the garlic, ginger, and red pepper flakes for a little more flavor. This recipe comes from Eating Well magazine. I added a few extra veggies I had in the fridge.
Fun, light appetizer for a party or picnic. Who doesn’t love food on a stick? 🙂
This is great with rice noodles or shirataki noodles if you’re watching your calories.
Om nom nom! 