Category: Side Dishes and Salads

Pickled Summer Squash

Pickled Summer Squash

Yield: 8 servings.

6 yellow squash, sliced thin (I use my mandoline slicer on setting 2)
3 stalks celery, sliced
1 cup sweet onion, sliced thin using mandoline
1 cup apple cider vinegar
¾ cup sugar
1 teaspoon salt* (see note below)
1 teaspoon black pepper
½ teaspoon turmeric (or substitute 1/8 tsp each of garlic powder, cumin, ground ginger)
¾ cup vegetable oil
1 teaspoon celery seed*  (substitute 1 ½ tsp of celery salt for salt and celery seed)

Place squash, celery, and sliced onion in large bowl. Set aside. In a blender or mixing bowl, mix vinegar and sugar until sugar is dissolved. Add salt, pepper, and turmeric. Slowly add oil and blend well. Add celery seed to dressing. Pour dressing over squash and toss. Refrigerate 3 hours or overnight. Drain well before serving. Keeps about 3 days when drained.

 

Our State magazine June 2016

 

Sweet Potato Salad

 Sweet Potato Salad

This fragrant, flavorful, and colorful side dish is a perfect choice to accompany grilled chicken, beef, or fish. My sister-in-law made this recipe for us and we loved it. The recipe was created by Chef Michael Twitty, a culinary historian and food writer who prepares, preserves, and promotes African foodways and traditions.

Potato Salad

Roast at 425 degrees for 20-30 minutes until tender:

2 cups bite-size pieces of butternut squash
1 ½ cups bite-size pieces of sweet potatoes

After roasting, put in a bowl and add ¼ cup of halved mixed olives.

Pour the dressing over the mixture and gently mix. Let it rest at room temperature about 30 minutes before serving.

Dressing

Mix together these spices:

½ tsp kosher salt
1 tsp black pepper
½ tsp turmeric
½ tsp cumin
½ tsp cinnamon
½ tsp ginger
¼ tsp ground cloves
½ tsp ground red pepper

Whisk together and then add the spices:

5 T extra virgin olive oil
2 T fresh lemon juice
1 tsp chopped preserved lemon (substitute grated lemon peel)
3 tsp honey

Serves 4-6.

California Salad

California Salad

There are many variations of California salad and dressing. This is the one that our friend Richard uses. He’s quite creative. He’s known for eliminating the mandarin oranges and instead adding dried cranberries, fresh blackberries, and fresh spinach. It is sensational.

Salad

2 large heads of romaine lettuce or leaf lettuce

1 package sliced almonds, toasted

1 medium red or purple onion, thinly sliced

2-11 oz. cans mandarin oranges, drained

Dressing

½ cup white vinegar

½ tsp dry mustard

Dash of paprika

2 eggs, beaten frothy

¾ cup sugar

¾ tsp minced onion

½ tsp salt

½ cup vegetable oil

Dressing: Combine all dressing ingredients except vegetable oil in a saucepan. Bring to a boil. Boil about 1 minute. It will thicken. Remove from heat, add oil and stir. Pour into covered jar and refrigerate.

Salad: Combine torn lettuce, onions and oranges in a large bowl. Cover and refrigerate. Toast almonds in 1 T butter in the oven at 350 or in a skillet. Mix into salad.

Shake dressing well before pouring on the salad. Add dressing a bit at a time and toss as you go to avoid over-dressing the salad.

Zucchini Pie

Zucchini Pie

Looking for an easy-to-make and substantial vegetable side dish to accompany grilled salmon and wild rice, I decided to make a zucchini pie. It was a good choice! The little bit of nutmeg and ground white pepper added a bit of a zip to it.

4 cups peeled and shredded zucchini

½ cup chopped onion

½ tsp salt

½ tsp ground white pepper

¼ tsp nutmeg

3 beaten eggs

¾ cup dry bread crumbs

1 cup grated cheddar cheese

  • Preheat oven to 375 degrees. Generously coat a 9” pyrex pie plate with cooking spray.
  • Blend all ingredients and press into pie pan.
  • Bake 30-35 minutes or until set.

Smokin’ Broccoli

Smokin’ Broccoli

Cleaning out my recipe folder on a cold winter day, I found this Smokin’Broccoli recipe by Kate Sherwood that I had clipped from from Nutrition Action Newsletter. Seemed like a perfect winter side dish for grilled chicken. I served it to company. It was a big hit!

2 Tbs. fresh lemon juice

2 Tbs. extra-virgin olive oil

1/8 tsp kosher salt (I added a bit more)

4 cups finely chopped broccoli crowns (recipe calls for raw, but I did steam it for about 8 minutes)

¼ cup smoked, salted almonds, chopped

¼ cup freshly shredded parmesan cheese

Toss together broccoli, almonds, and cheese in a large bowl. Whisk together lemon juice, oil, and salt. Pour over broccoli mixture and mix well. Chill for several hours before serving.

Potatoes with Parmesan, Garlic & Rosemary

Guy Fieri’s Campfire Veggies

Good Housekeeping Magazine June 2104

 

2 lbs. small Yukon gold potatoes, thinly slices (I used baking potaotes)

1/4 cup thinly slices sweet onion

1/4 cup heavy cream (I used half and half)

2 garlic cloves, minced

2 Tbsp. unsalted butter, cut into small cubes

2 Tbsp. grated Parmesan cheese

1/2 tsp chopped fresh rosemary

 

Directions:

Season potatoes and onions with Kosher salt and fresh-ground pepper to taste. Then toss with rest of the ingredients.

Put down one piece of non-stick foil on a baking sheet. Place 1/2 of the ingredients in the center. Cover with a second sheet of non-stick foil (non-stick sides face each other to cover vegetables). Crimp edges to form a packet. Repeat with remaining vegetable mixture.

Grill packets 17-20  minutes on medium hot grill until vegetables are tender. Be careful of  hot steam when you open!

Fresh Spinach Salad with Strawberries and Goat Cheese

Fresh Spinach Salad with Strawberries and Goat Cheese

Nothing screams spring louder that salads with strawberries! This is one of my favorite from North Carolina’s Our State magazine. I have even just served the goat cheese as an appetizer on several occasions. Enjoy!

2 tablespoons fresh lime juice
½ teaspoon freshly ground black pepper
2 tablespoons honey
8 ounces plain goat cheese, sliced or crumbled
8 cups fresh baby spinach, washed and spun dry
1 cup fresh strawberries, sliced
6 ounces slivered almonds, toasted
Vinaigrette (optional)

In a measuring cup, mix lime juice, black pepper, and honey. Pour over goat cheese and refrigerate. Let marinate overnight, if possible.

Remove stems from spinach (optional). For individual salads, portion fresh spinach on salad plates, followed by strawberries, goat cheese, and toasted almonds. Serve with your favorite vinaigrette, or skip the dressing and enjoy the creaminess of the goat cheese.

Rosemary Smashed Potatoes

Our mild winters in North Carolina are very kind to our outdoor rosemary plant. With rosemary on hand year round, we serve a lot of rosemary roasted potatoes at Josmo’s Café to accompany steaks and pork chops.

I was glad to find an interesting variation in the April 25, 2016 issue of People Magazine. This is my slightly adapted version of a recipe created by Pati Jinich author of Mexican Today.

 

1 ½ pounds baby red potatoes or if larger, cut into 1 ½ inch pieces

¾ cup olive oil plus extra for baking sheet

2 crushed garlic cloves

2 T fresh rosemary – chopped

½ tsp chili powder

1 tsp kosher salt

½ cup Parmesan cheese – finely grated fresh

 

  1. Cook potatoes in salted water about 20 minutes until tender.
  2. Preheat oven to 400 degrees.
  3. Line a rimmed baking sheet with foil. Drizzle with olive oil until lightly coated.
  4. Drain potatoes when done.
  5. While potatoes are hot, place them one at a time on the baking sheet. Using the back of a spoon, press down on the potatoes being careful not to break the potato apart.
  6. Stir together olive oil, garlic, rosemary chili powder, and salt. Drizzle over potatoes.
  7. Sprinkle with grated Parmesan cheese.
  8. Bake potatoes until golden and slightly crisp on the bottom about 25-30 minutes.

 

Four Bean Baked Beans

Summer picnics need awesome baked beans! This yummy, old-fashioned baked bean casserole is from a 1975 Minnesota church cookbook. It proves our mothers and grandmothers knew what was good!

 

1 can kidney beans, drain only half the liquid

1 can lima beans, drained only half the liquid

1 can butter beans, drain only half the liquid

1 can pork & beans with molasses, do not drain

 

Mix beans together in an oven-proof casserole.

Make sauce:

Brown ½ pound chopped bacon with 2 large onions. Add garlic salt, ½ teaspoon dry mustard, ½ cup catsup, and ¾ cup brown sugar. Simmer for 10-20 minutes. Add to beans and mix well.

Bake 1 hour at 350 degrees.