Yield: 4 side servings This recipe is simple, healthy, and sophisticated. I find farro at my local health food market. Farro cooks like pasta, so bring your broth to a boil before adding the grains. Kale works as a good substitute for chard in this recipe. Enjoy! Ingredients: 4 cups vegetable broth 1 cup farro […]
Archive | Side Dishes
Rosemary Mashed Sweet Potatoes with Shallots
Yield: 4-6 servings When cooking the shallots, use a pan without a non-stick surface, otherwise the shallots will not caramelize. Ingredients: 2 tablespoons olive oil 3/4 cup thinly sliced shallots (about 2 large) 2 pounds sweet potatoes, peeled and diced 1 tablespoon finely chopped fresh rosemary 1/2 teaspoon coarse sea salt 1/4 teaspoon black pepper Procedure: Heat 2 tablespoons oil in a medium skillet […]
Butternut Squash and Wild Rice with Sage
Yield: 4 servings Start the wild rice cooking while you prepare the ingredients for the recipe. If you want to speed the cooking time for the wild rice, pre-soak it in water for several hours and it should cook in about 30 minutes. Ingredients: 2 tablespoons olive oil 1 cup chopped onion 1 garlic clove, […]
Minted Chickpea Salad with Bulgur
Yield: 6 servings This tasty salad is a good source of fiber, protein, and whole grains. Enjoy it in good health! Ingredients: 1 cup bulgur 2 medium tomatoes, seeded and chopped 1 cucumber, peeled, seeded, and diced 4 green onions, thinly sliced 2 garlic cloves, minced 1 15-ounce can chickpeas, rinsed and drained 1/4 cup fresh lemon juice […]
Ginger-Cilantro Rice
Yield: 4 servings If you make the cilantro oil ahead of time, this dish comes together for company really quickly. It’s a delicious and colorful take on rice as a side dish. Ingredients: 1 cup brown basmati rice 2 teaspoons minced ginger, divided 1 1/2 cups vegetable or chicken broth 1 1/3 cups chopped fresh […]
Curried Quinoa Salad
Yield: 4 servings Quinoa is a complete protein, so this salad makes for a satisfying lunch with a piece of fruit. The toasted coconuts and almonds add a nice crunch and toasty finish, so don’t skip this step. Ingredients: 1 cup quinoa 1/2 cup sliced almonds, toasted 1/2 cup unsweetened shredded coconut, toasted 1 cup unpeeled, diced cucumber 1/4 cup chopped green […]
Southwest Rice and Corn Salad
Yield: 8 servings (as a side dish) The flavors in this uncomplicated dish are bold and bright. It’s a lovely companion to fish or fowl. It’s also a nice way to use leftover rice. Ingredients: 1 cup short grain brown rice 1/4 cup fresh lemon juice 4 tablespoons olive oil, divided 1 1/2 cups fresh corn kernels […]
Bulgur Pilaf with Roasted Squash and Mint
Yield: 4 servings Warm spices such as cumin, chili powder, cinnamon, and star anise give this dish a delightful scent. You can make this recipe on its own, or better yet, make the bulgur and use it for Bulgur Raisin Muffins AND this recipe, in which case, you’d start at Step 2. Ingredients: 2 cups water 1 tablespoon coconut oil 1 […]
Lentils with Lemon, Herbs, and Feta
Yield: 6 servings Lemony lentils are tossed with fresh parsley, mint, ginger, garlic, and feta cheese. Packed with protein and fiber, this dish is made to satisfy! Always rinse and sort lentils before cooking with them. It’s common to find small rocks or debris in dried legumes. Ingredients: 4 cups vegetable broth 2 cups yellow or brown […]
Roasted Vidalia Onions
Yield: 4 servings Roasting the onions brings out their mellow, sweet flavor. They make a perfect side for grilled chicken, shrimp, or a roast. Enjoy! Ingredients: 1 1/2 tablespoons olive oil 2 Vidalia (or sweet) onions, peeled, each cut into four 1/2-inch slices 2 ounces Gorgonzola cheese 1 tablespoon pine nuts 1 teaspoon chopped chives Procedure: […]