Yield: 4-6 servings Simply delicious. Ingredients: 1 cup quinoa 1 red bell pepper, diced 3 green onions, thinly sliced 1/4 bunch fresh cilantro, chopped 1 15-ounce can chickpeas, rinsed and drained 2 lemons rice vinegar, splash olive oil, splash salt and pepper Method: Rinse the quinoa thoroughly in cold water. Add the rinsed quinoa to […]
Archive | Side Dishes
Farro Salad with Winter Fruit, Pistachios and Ginger
Yield: 6 servings This healthy salad relies on some of my favorite flavor bombs – citrus, ginger, and fresh herbs. It may be “winter-y,” but it’s light and delicious all the same. Enjoy it as a side with grilled meat or seafood, as a main on a bed of greens, or alone, for breakfast. It’s […]
Spaghetti Squash with Toasted Almonds
Yield: 4 servings This recipe is simple and delicious. Once you see how easy it is to cook spaghetti squash, you will want to experiment with other preparations such as sautéing it with butter and fresh herbs or tossing it with chopped tomatoes, basil, and feta. It’s super versatile, so have fun with it! Ingredients: […]
Marinated White Bean Salad
Yield: Serves 12 (a half-batch works well!) I found this recipe in my Mom’s old recipe box, written in one of her best friends’ hand. Old school – maybe. Delicious – definitely! And, yes, it’s this easy. Ingredients: 2 pounds small white navy beans 2 cups olive oil 1 ¼ cups fresh lemon juice ½ […]
Warm Corn Salad
Yield: 8-10 servings This salad was inspired by a recipe I read for Warm Corn Chowder Salad with Bacon and Cider VInegar in Food and Wine magazine. A few tweaks to ingredients and process made it fit into my repertoire for yummy summer salads. I hope you enjoy it! Ingredients: 1/4 medium red onion, sliced thin […]
Olive Oil Mashed Potatoes with Spinach and Basil
Yield: 4-6 servings These mashed potatoes rock. You won’t miss the butter or cream! Ingredients: 4 pounds yukon gold potatoes, peeled, cut into 1 1/2-inch cubes 7 tablespoons extra-virgin olive oil, divided 6 tablespoons (or more) low-salt chicken broth Coarse kosher salt 1 6-ounce package baby spinach 1 cup (packed) fresh basil leaves Procedure: Cook […]
Feta Wheat Berry Salad
Yield: 4-6 servings Make this delicious salad gluten-free by using kasha in place of the wheat berries. Ingredients: 1 cup wheat berries 1/2 cup fat-free feta cheese 1/2 cup thinly sliced green onion 1/2 cup thinly sliced, seeded, cucumber 1 red (or yellow or orange) bell pepper, julienne 10 Kalamata olives, pitted and chopped 1/8 […]
Wild Rice with Radishes & Spring Greens
Yield: 4-6 servings This recipe is really verstaile. Substitute arugula or spinach for the Spring greens, dried apricots or cranberries for the raisins, and use your favorite toasted nuts. I used pepitas. I did not use all the dressing, but I saved what remained for other salads this week – it’s delicious! Ingredients for vinaigrette: […]
Green Apple Chicken Salad
Yield: 4-6 servings The original recipe called for mayonnaise as a dressing. I almost always substitute plain yogurt for mayonnaise in dressings and dips with great success. It works here too. See my post on how to poach chicken. Ingredients: 1/3 cup plain yogurt 2 tablespoons cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey […]
Black Beans & Barley with Chipotle Lime Vinaigrette
Yield: 4 servings This tasty dish makes a great addition to lunch or dinner. It would also satisfy as a meatless main course served over mixed greens with Maple Corn Bread or Grilled Cheddar Cornmeal Cakes. Ingredients: 1 cup pearl barley 2 tablespoons fresh lime juice 1 teaspoon ground cumin 1 teaspoon adobe sauce (or puréed chipotle chilies) 1/4 […]