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Entries in Side Dish (23)


Grilled Eggplant Caponata Salad

Eggplant caponata

About a month ago, it was just way too hot not to grill. I mean 80's in March in Buffalo?! I knew that I needed to take advantage of it while I could, because it was unseasonably warm and I knew it wouldn't last. I searched for some meatless grilled recipes, since we had been eating more meat than we usually like to, and came across this one on Delish. It definitely made a lot, but it was great! I could see this being a staple in the summertime, especially when tomatoes are fresh and plentiful from the garden! We at this as a main dish, but it would be delicious as a side salad along with a piece of grilled chicken or fish.

2 small Red Onions, cut into 1/2 inch thick slices
2 small Eggplants (about 1 1/4 pounds each), cut into 3/4 inch thick slices
Nonstick cooking spray
4 medium Celery Stalks
1/2 teaspoon Salt
2 tablespoons Red Wine Vinegar 
2 tablespoons Olive Oil
1 teaspoon Sugar
1/4 teaspoon Ground Pepper
6 medium Plum Tomatoes (about 1 1/2 pounds), cut into 1/2 inch chunks
1 cup Kalamata Olives, pitted and chopped
3 tablespoons Capers, drained
1/2 cup Italian Parsley Leaves, loosely packed

Spray both sides of the eggplant slices with nonstick cooking spray. Sprinkle onions, eggplants, and celery with salt and place them on a hot grill rack. Cover the grill and cook the vegetables for 8-10 minutes or until tender and lightly browned, turning once during cooking time. Remove the vegetables from the grill and set aside to cool slightly. Cut the eggplants and celery into 3/4 inch chunks and coarsely chop the onions. In a large bowl, mix together the vinegar, oil, sugar, and pepper until blended. Stir in the tomatoes, olives, raisins, capers, and parsley. Add the eggplant, onions, and celery, and gently toss to coat. Serve this salad at room temperature or cover and refrigerate for up to 1 day.


Wild Rice Salad

Wild rice salad

When I first signed up for Pinterest, this recipe from Fat Girl Trapped In A Skinny Body was one of the first things I repined to my "To Eat" board. I didn't know when I was going to make this salad, but I knew it was something I had to try. When we decided to host Easter dinner again this year, I immediately remembered this salad and added it to my menu. It is a great dish to make for a crowd because it is very easily doubled (although I still ended up making entirely too much!). Another plus is that it can be made up to 3 days ahead of time, so I made it on Saturday and put it in my fridge, allowing me to have more time on Sunday to finish the other dishes I had planned to make! The sweetness of the cranberries, the crunch from the toasted nuts, and the chewy texture of the rice really come together to make a delicious salad! I could see myself making a big batch of this salad on a Sunday and keeping it in the fridge to eat all week for lunch.

For the Salad:
1 cup Wild Rice
1/2 cup Dried Cranberries
1/3 cup Toasted Pecans, chopped
1/3 cup Toasted Unsalted Cashews, chopped
1/4 cup Scallions, finely chopped
2 tablespoons Celery, finely chopped
2 tablespoons Red Onion, finely chopped

Combine 4 cups of water and 1 teaspoon of salt in a saucepan and bring to a boil. Add the rice. Reduce the heat to medium-low, cover, and simmer until the rice is tender, about 45 minutes. Drain well (if necessary) and cool. Transfer the rice to a large bowl. While the rice is cooling, mix in the cranberries, pecans, cashews, scallions, celery, and red onions. Pour the dressing (recipe below) over the rice mixture and toss to coat. Serves 4-6 as a side dish.

For the Dressing:
2 tablespoons Red WIne Vinegar
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dijon Mustard
1 teaspoon Sugar
1/3 cup Olive Oil
1/2 teaspoon Ground Black Pepper

Add all ingredients to a ball jar with a cover and shake to combine.


Baby Hasselback Potatoes

Hasselback potatoes

Like I had mentioned in a previous post, Joel and I don't really celebrate Valentine's Day, but instead just make a slightly nicer meal at home for the two of us. While I was scrolling through the many recipes I have saved for potential components of our meal, Faith at An Edible Mosaic posted a whole Valentine's Day menu on her blog, which stopped my search dead in it's tracks! Spiced Sirloin Roast, these Baby Hasselback Potatoes, and green beans sounded nicer than our normal dinners. I've seen, and saved, many hasselback potato recipes before, and now that I have made them, I have no idea why I hadn't done it sooner! What a simple and elegant way to dress up a plain potato. This recipe is super simple and will dress up the fanciest of meals, or be just as good with any weeknight meal.

3/4 pounds Baby Yellow Potatoes, scrubbed (I used 4 baby white)
2 tablespoons Olive Oil
1/4 teaspoon Salt
Pinch of Black Pepper
*Pinch of Mrs. Dash Salt Free Garlic & Herb Seasoning (I added)
Parsley, for serving (I added, though Faith had it in her pictures)

Preheat the oven to 425 degrees. Place a potato on a wooden spoon. Starting at one end of the potato, using a large knife, cut until the knife touches the spoon (using the spoon ensures that you will not cut through the bottom of the potato), and continue cutting at 3-4mm intervals across the whole potato. Continue this process until all potatoes have been cut. Using your fingers, gently open the potatoes, then toss them together with the oil, salt, pepper, and additional seasoning, allowing them to marinade for 5-10 minutes. Arrange the potatoes on a baking sheet and bake until crispy on the outside and tender on the inside, about 30 minutes. Sprinkle the tops with chopped parsley and serve.


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