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Entries in Side Dish (21)

Monday
Jun232014

Pickled Beet Salad

Pickled beet salad

It’s Secret Recipe Club reveal day again. This month, I was assigned to Susan’s blog, The Wimpy Vegetarian. Susan has so many delicious and healthy recipes on her blog, which made it so hard to narrow it down to just one. While I was searching through her archives, I had to make a folder on my desktop for all of the recipes that I wanted to make! When it came down to it, I decided to make this beet salad because I am completely obsessed with beets and anything pickled! There is a local company that makes pickled beets and on a rare occasion, I will buy a jar, but at over $7 per jar, it is a rare treat. For way less than that, I was able to make this delicious pickled beet salad, which yielded so much more than I would have gotten in that jar. I’m so glad to have this recipe in my repertoire now. If the beets I planted in my garden do well, I know what I want to use them for! Thanks for the excellent recipe, Susan. I look forward to trying the other recipes I’ve saved from your blog!!

For the Salad
4 medium-sized Beets
Olive Oil
Salt & Pepper
1 medium-sized Shallot, minced
1/4 cup Lemon Juice
3/4 cup Apple Cider Vinegar
3 tablespoons Sugar
1 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup Feta Cheese
2 tablespoons Chive Oil, see below
2 tablespoons Spicy Pepitas, see below

Scrub the beets and cut off the root and tail ends. Drizzle with olive oil, salt, and pepper and roast, wrapped in foil, at 400 degrees for about 45 minutes, or until tender. Once cool enough to handle, peel the beets with a paring knife, then dice the beets and place them in a large jar/bowl. In a small bowl, whisk together the shallots, lemon juice, vinegar, sugar, salt, and pepper. Pour the mixture over the beets, cover the jar/bowl, and refrigerate for 3-4 hours as the beets marinate. When ready to assemble the salad, drain the pickling liquid. Toss in the feta cheese and the chive oil, and top with the pepitas. 

For the Chive Oil
Large handful of Chives, chopped fine (~1/4 cup)
2/3 cup Olive Oil

Combine the ingredients and allow the flavors to mix for about 24 hours. Use within one week.

For the Spicy Pepitas
1 cup Pepitas (pumpkin seeds)
1 teaspoon Olive Oil
1/4 teaspoon Salt
Pinch of Ground Cayenne Pepper
Pinch of Ground Paprika

Combine the ingredients in a small bowl. Heat a skillet over medium-low heat. Add the mixture to the skillet, tossing frequently, until golden brown. Cool and store in an air-tight container.

SOURCE: The Wimpy Vegetarian

Monday
May262014

Garlic Potatoes with Garlic Sauce

Garlic potatoes and sauce

Happy Memorial Day, and Happy Secret Recipe Club Reveal Day! This month, I was assigned to K&K Test Kitchen, a collaboration between mother and daughter team Kim and Kelsey! What a great way to stay connected with each other, especially since Kim is in VA and Kelsey is in Ottawa! I truly enjoyed reading through their blog. There were so many delicious recipes. As per usual, it was difficult to pare down my choices to just one, but in the end these potatoes won. They were perfect as a side dish for our grilled burgers. Now that summer is here and grill season is in full swing, the next time you fire up the grill and need a side dish, look no further than these potatoes! 

For the Potatoes:
Small Red Potatoes
2-3 tablespoons Olive Oil
2 Garlic Cloves, minced
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1/4 teaspoon Cayenne Pepper
Pinch of Salt and Pepper

Cut the potatoes into quarters and toss with the oil, garlic, and spices. Spread the potatoes out in a single layer on a baking dish and roast at 375 degrees for 30-40 minutes, or until brown and crispy.

For the Sauce:
1/2 cup Sour Cream
1 1/2 tablespoon Tahini
2 Garlic Cloves, minced
1 tablespoon Olive Oil

Put all ingredients into a food processor and blend on high until mixed. Pour sauce over the top of potatoes  and serve.  

SOURCE: K&K Test Kitchen

Monday
Apr072014

Mediterranean Quinoa Salad

Quinoa Salad

Last week, we needed a quick meal for dinner. I’m usually not good at thinking on my feet when it comes to recipes, but on the way home I stopped by the grocery store and picked up a few ingredients to pair with some produce in the fridge that needed to be used. Once home, one thing led to another and those ingredients ended up in a bowl with some quinoa and we hoped for the best. When the fork hit our mouths, we were impressed by how delicious our spur of the moment salad was. It was a salad that we didn’t mind eating for lunch all week too. In fact, I’ve already made it a second time! 

For the Salad
1 cup Quinoa, rinsed
1 1/2 cup Water
1 cup Spinach, chopped
1/2 an English Cucumber, diced
1/2 cup Kalamata Olives, pitted and diced
1/2 cup Feta Cheese, crumbled
1/2 cup Cherry Tomatoes, halved
1 can Artichoke Hearts, drained and chopped (or 1 cup Marinated Artichokes from the olive bar)
Dressing, recipe below

In a medium sauce pot, bring the water to a boil. Add the quinoa and cook for 15-20 minutes, until the water has been absorbed. Fluff with a fork and take off the heat. Add the spinach and stir around so that the heat helps it to wilt a bit. Add the cucumber, feta, tomatoes, and artichokes and stir to combine. Pour the dressing over the top and toss to evenly coat. Serve warm, room temperature, or chilled.

For the Dressing
1/3 cup Red Wine Vinegar
2/3 cup Olive Oil
1/4 teaspoon Dried Oregano
Pinch Garlic Salt
Black Pepper, to taste

Put all ingredients into a jar with a lid and shake until combined. 

SOURCE: Fried Ice and Donut Holes Original

Thursday
Aug012013

Pickled Vegetables

Pickled vegetables

I was very excited when I found out that the theme for this month's First on the FIrst was pickles! When it comes to those sweet, tangy, crunchy vegetables, you either belong to the "love 'em" or "hate 'em" camp. I belong in Camp Love 'Em! I'm the kind of girl who always asks for an extra pickle whenever I'm at a hot dog stand; my favorite part of eating at a deli is the pickle on the side of the sandwich; you get the picture. Generally, when you think of pickles, you think of cucumber slices soaked in a brine, but lately, I've been enjoying other vegetables as pickles too! We went to the farmers' market last week and I picked up a big bunch of beets and radishes. While I didn't have anything in mind for them at first, I quickly decided that they would be delicious pickled, so I gave it a try. There is something about a pickled beet that I can't quite describe, but it is absolutely delicious! Below, I have listed the vegetables that I chose to use, however the recipe can be easily adapted for whatever vegetables you like best. Give these pickled vegetables a try for your next backyard barbecue. I promise, you won't be disappointed, and they will disappear very quickly!

2 Kirby Cucumbers, sliced thin
1 Carrot, peeled and sliced thin
2 Radishes, sliced thin
1 Beet, sliced thin
1 cup White Vinegar
4 tablespoons Sugar
2 tablespoons Salt
2 tablespoons Yellow Mustard Seed
1 cup Cold Water

Using a mandolin or a knife, thinly slice the vegetables. Evenly split the vegetables between glass jars (I used 2 pint jars). In a saucepan, bring the vinegar, sugar, salt, and mustard to a simmer, stirring until the salt and sugar dissolve. Remove from the heat, stir in the cold water, and allow the brine to come to room temperature. Pour the brine over the sliced vegetables, evenly dividing it between the glass jars. Cover the jars and refrigerate for at least one hour. Serve on sandwiches or as is. 

SOURCE: Smitten Kitchen

 

Wednesday
Jul032013

Broccoli and Feta Pasta Salad

Broccoli pasta salad

I love a good pasta salad. They are the perfect summer dish, great as a side to a grilled meal or eaten in a big bowl as a main course. They are so versatile too, made up of seemingly random ingredients, tossed with pasta and dressing, creating a perfectly easy dish. Aside from broccoli, I generally have all of the ingredients of this pasta salad in my fridge or pantry at all times. I picked up a head of broccoli at the store for about 75 cents and got to work throwing this salad together.  We had it along side of chipotle bacon burgers, which sadly I didn't get a picture of, but this salad made enough for us to eat for another 2 days.  Between the fact that it was so cheap to put together, so easy to make, and so delicious, I can see this pasta salad becoming a summertime staple in our house!

1 pound Tri-Color Pasta 
4 tablespoons Olive Oil, divided
1 medium Broccoli Head, chopped into 1/2-inch florets
8 ounces Feta Cheese, crumbled
1 cup Kalamata Olives, pitted and roughly chopped
1 tablespoon Red Wine Vinegar
Salt and Pepper, to taste

Cook the pasta according to package directions. Drain the pasta and return to a pan or a large bowl. Add one tablespoon of oil and toss until well coated; set aside. Heat 1 tablespoon of oil in a sauté pan over medium heat. Add the broccoli and cook until crisp-tender, about 5-7 minutes. Add the broccoli, feta, and olives to the bowl with the pasta and toss. In a small bowl, whisk together the remaining 2 tablespoons of olive oil with the vinegar, then pour over the pasta and toss. Season with salt and pepper, to taste. Refrigerate until serving.

SOURCE: The Kitchn