Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts

Tuesday, July 15, 2014

Green Onion + Dill Quinoa



Quinoa is a staple pantry item in our house. It's the healthier of the grains and is packed with protein which is an added bonus. I love using quinoa as a salad base. I toss it with fresh chopped vegetables and a simple vinaigrette of lemon juice, olive oil, salt, pepper and fresh herbs. I always make extra so that I have a few days of lunches to enjoy, too. For those of you who make your own baby food, I also mix quinoa into Will's vegetable purees and he loves it!

This quick and simple quinoa dish has quickly become a Summer favorite around here. It makes a tasty side paired with grilled meat and veggies and can be made ahead to serve cold, or at room temperature. In fact, if it sits for a bit, the flavor only gets better. Fresh dill makes all the difference. A bed of this topped with a piece of cedar plank grilled Salmon would be divine. 



Green Onion + Dill Quinoa
recipe from Cooking Light

1 cup uncooked quinoa
2 cups water
1/4 cup chopped green onions
3 Tbsp. chopped fresh dill
2 tsp. fresh lemon juice
2 Tbsp. olive oil
1/2 tsp. minced fresh garlic
1/4 tsp. kosher salt
1/4 tsp. freshly ground pepper

Rinse and drain quinoa. In a heavy bottom saucepan on medium-high heat, combine water and quinoa. Bring to a boil. Reduce heat and simmer for 12-15 minutes, or until all water is absorbed and the quinoa can be fluffed with a fork. Stir in green onions and dill. 

In a small bowl, whisk together lemon juice, olive oil, garlic, salt and pepper. Pour over quinoa and mix together. Serve at room temperature or chill in the refrigerator.

Friday, March 1, 2013

Greek Orzo


How about I start your weekend off with an easy and delicious (and colorful) orzo salad!? Orzo is incredibly versatile, great to serve to large crowds and my best friend Meghan and I like to believe that it doesn't really count as pasta. Kind of. 

I mixed up this recipe for our Super Bowl party last month and everyone loved it! It can be served cold or at room temperature and surprise, surprise, it tastes ten times better the next day, the next next day and the next next day after that. Dishes like this are the best. Keep my Greek Orzo on file for your Summer picnics, an easy weeknight side or make a big batch on Sunday to enjoy for lunch all week!

Greek Orzo

1 lb. Orzo pasta
1 cup pitted kalamata olives, chopped
2 cups grape tomatoes, chopped
3 small Persian cucumbers, or one English cucumber, finely diced
6 ounces crumbled Feta cheese

Dressing:
6 Tbsp. good quality extra virgin olive oil
6 Tbsp. red wine vinegar
3/4 tsp. Dijon mustard
3/4 tsp. onion powder
3/4 tsp. garlic powder (or one clove garlic, minced)
3/4 tsp. dried oregano
3/4 tsp. pepper
3/4 tsp. Kosher salt

Fill a heavy bottom sauce pan with water and a sprinkle of salt and place on high heat. Bring to a boil. Add orzo and cook on medium-high heat for 7-10 minutes, or until pasta is al dente. Rinse and drain.

Prep tomatoes, olives and cucumbers by chopping and placing in a large bowl. 

In a small bowl, combine all dressing ingredients and whisk until well combined. Set aside.

Toss orzo, vegetables and dressing together in a large bowl. Season with more salt and pepper if needed. Finish with feta and refrigerate for at least two hours before serving.


Thursday, April 19, 2012

Charred Sweet Potato Salad with Cilantro + Lime


I HEART GRILLING SEASON. When the weather is warm and the grill is fired up, I can leave the meat duty to Mark and all I have to do is mix up a creative salad or side dish. Done and done.

When I told y'all just last Monday that we eat sweet potatoes as a dinner side at least once a week, I wasn't kidding. We eat them every which way and just a few days ago, I remixed our orange, vitamin-rich friends even more. It wasn't until my recent mashed sweet potato adventure that I realized just how well sweet potatoes pair with cilantro. It just makes for a beautiful food friendship and now I want more.

I started by pan roasting diced sweet potatoes, making sure they got nice and charred, caramelizing the natural sugars. I added fresh sweet bell peppers, a jalapeno, some green onions and a simple dressing. It's an easy little salad that adds a ton of color and flavor on your dinner plate. Heck, it's scrumptious enough to bring to your next al fresco dinner with friends. Boom.

Charred Sweet Potato Salad with Cilantro + Lime

2 large sweet potatoes, peeled and diced
1/2 red bell pepper, chopped into large chunks
1/2 yellow bell pepper, chopped into large chunks
1 jalapeno, seeded and diced
3 scallions, thinly sliced
1 Tbsp. fresh chopped cilantro
1/2 lime, juiced
Drizzle of olive oil, plus a drizzle for the roasting pan
Salt + pepper

Start by pan-roasting the sweet potatoes on medium-high heat. Drizzle with olive oil, season with a little pepper (add salt at the END). The less you toss the potatoes, the more they will char. The smokey flavor adds to the dish but if you prefer less charring, toss the potatoes often. This will take about 15-20 minutes- the potatoes should be cooked, but not mushy, and of course, crispy. The sweet potatoes can also be roasted in the oven if you choose.

While the potatoes are roasting, cut up the bell peppers, jalapeno, scallions and cilantro.

When the potatoes are done take them off of the burner, allowing them to cool for about five minutes. Toss them in the salad bowl with the rest of their friends. Finish with lime juice and a quick drizzle of olive oil. Season with salt & pepper if needed.





Thursday, January 26, 2012

Bacon Wrapped Asparagus Bundles


Roasted asparagus just got a makeover. Don't get me wrong, I love simple asparagus spears alongside a grilled steak or oven roasted salmon but sometimes you just have to mix it up. And bacon really does make almost anything better.



Bacon Wrapped Asparagus Bundles
recipe adapted from Rachel Ray

1 lb. asparagus spears, trimmed
Extra virgin olive oil
Fresh cracked black pepper
Herbs de Provence
4 slices center cut bacon

Preheat oven to 400 degrees.

Toss asparagus in a quick drizzle of olive oil and season with black pepper and Herbs de Provence. Divide the spears into four. Wrap each bundle with a slice of bacon and place on a broiler pan. Bake for 12-15 minutes.