Side dishes
Page 2
- 1 summer squash
- 6 tsp olive oil, separated
- salt and pepper
- 1 ripe avocado
- 1 tsp lime juice
- 1/4 cup bread crumbs
- 1/4 tsp chili powder
- 1/2 tsp garlic powder
- 2 Tbsp balsamic vinegar
- 1 tsp dijon mustard
- 2 cups baby arugula
- Preheat grill or grill pan.
- Cut squash in half and then cut into eighths. You should have about 16 3-in pieces.
- Mix together 1 tsp olive oil and salt and pepper. Feel free to add other spices to this mix.
- Brush squash pieces with olive oil mixture. Grill until tender.
- Cut avocado in half and put one half to the side. Cut lengthwise into strips and sprinkle lime juice over strips.
- In small bowl mix together bread crumbs, chili powder and garlic powder. Coat avocado strips in mixture.
- In a small frying pan add 1 tsp olive oil and cook avocado slices until golden brown on both sides.
- Mix together remaining oil along with balsamic vinegar and dijon mustard.
- Mash the remaining avocado and mix together squash, arugula and dressing.
- Garnish with avocado fritters.
Published: Thursday, August 23rd, 2012
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- 1 large bunch kale, stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced and divided
- 1/4 cup olive oil, plus extra for drizzling
- Kosher salt
- 2 tsp honey
- Freshly ground black pepper
- 1 mango, diced
- 3 Tbsp shelled sunflower seeds
- In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt.
- Massage the kale with hands until it starts to soften and wilt (about 3 minutes) and set aside.
- In a small bowl, whisk remaining lemon juice with the honey and black pepper.
- Slowly add the 1/4 cup of olive oil while whisking.
- Pour the dressing over the kale, and add the mango and sunflower seeds.
Published: Tuesday, February 21st, 2012
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- 4 medium tomatoes
- 2 Tbsp bacon bits
- 4 green onions, sliced
- 1 pkg (10oz) frozen chopped spinach, thawed and drained
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic, crushed
- 1 Tbsp fresh chopped basil (or 1 tsp ground basil)
- 1 tsp ground marjoram
- 1 tsp ground oregano
- 2 Tbsp finely shredded Parmesan cheese
- Preheat oven to 350 degrees
- Cut a 1/4 inch slice from the stem end of each tomato.
- Cut a thin slice from the bottom of each tomato so it stands upright.
- Using a spoon carefully scoop out the core seeds and pulp of each tomato, and discard. Leave up to a 1/2 inch shell.
- Set tomatoes upside down on a paper towel and allow them to drain.
- In a medium bowl mix together the bacon bits, onions, spinach, mozzarella cheese, garlic and spices.
- Spoon the spinach mixture into the tomato shells.
- Place the tomatoes in a shallow baking dish, cover, and bake for 15 minutes.
- Uncover and top with shredded Parmesan cheese, bake 10 additional minutes or until tomatoes are heated through
Published: Monday, February 20th, 2012
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This is the classic Campbell's recipe.
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 tsp soy sauce
- 4 cups green beans
- pepper to taste
- 1 1/3 cup French fried onions
- Preheat oven to 350.
- In 1.5 quart casserole, mix soup, milk, soy, pepper, beans and 2/3 cups onions.
- Bake covered for 25 minutes, or until hot.
- Remove from oven and stir.
- Sprinkle on the remaining onions.
- Bake for 5 more minutes until onions are golden.
Published: Sunday, February 19th, 2012
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