Delectable SIDE DISHES
Side dishes not only add a variety of micronutrients to a
healthy diet, they liven up the dinner table with color and flavor. Ever since I
adopted a Paleo diet, the range of vegetables I cook has tremendously widened. I
become ecstatic at the sight of something I have never tried or made before. A
CSA is a great way to broaden your veggie horizons!
I have included a variety of sides here that can be prepared
quickly to accompany many of your favorite main dishes.
PEPPER AND CARROT PURÉE
SERVES 4
My husband thinks this is the best side dish that I
have ever made and I think I agree! Serve with my Sun-Dried-Tomato-and-Fennel-Braised Short Ribs or my Panfried Filet with Shallot Sauce.
INGREDIENTS
2 red bell peppers, halved and seeded
1 ½ lbs/680 g carrots, peeled and chopped
2 tbsp/30 ml balsamic vinegar
½ tsp sea salt
¼ tsp pepper
¼ cup/60 g butter
½ tsp sweet paprika
2 tbsp/5 g cilantro
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. Place peppers on a baking sheet,
cut-side down. Bake for 45 minutes or until peppers are blackened. Remove the
skins. While the peppers are baking, place carrots in a large pot, cover with
water and bring to a boil. Boil until carrots are soft, about 30–45 minutes.
Drain carrots. Using an immersion blender purée the peppers, carrots, balsamic
vinegar, salt, pepper, butter, paprika and cilantro.
BRAISED SAVOY CABBAGE
SERVES 4
We often receive savoy cabbage from our CSA. This is
one of my favorite ways to prepare it. The cabbage and carrots become sweeter as
they cook, and the addition of bacon makes this a perfect marriage between sweet
and savory. This is excellent served with my Citrus-Braised Pork Shoulder.
INGREDIENTS
4 bacon slices, diced
1 head cabbage
1 cup/200 g carrots, peeled and diced
½ yellow onion, diced
¼ cup/40 g green garlic, diced
sea salt and pepper
½ cup/120 ml Chicken
Broth
COOKING INSTRUCTIONS
Heat a heavy-bottomed pan over medium-low heat. Add bacon and
cook until crispy. Once bacon is cooked, set bacon bits aside, leaving bacon fat
in the pan. Let the bacon fat cool slightly.
Meanwhile, cut the heads of the cabbage in quarters. Cut out
the cores and cut the quarters into thick slices. Add the carrots and onion to
the pan and cook over medium-high heat until soft, about 10 minutes. Add the
garlic and sauté for 2 more minutes. Stir in the cabbage and generously salt and
pepper. Add the chicken broth. Turn down the heat to a simmer, cover and cook
for about 15 minutes or more until the cabbage is tender and chicken broth has
evaporated. Top with bacon bits and serve immediately.
HONEY-AND-CITRUS-GLAZED PARSNIPS
SERVES 4
These parsnips will likely be devoured straight from
the baking dish. Roasting them with honey plays up their sweetness and the
citrus offers the perfect tang. These parsnips are a perfect accompaniment to my
Pork Chops with Pomegranate-Ginger Sauce.
INGREDIENTS
FOR THE GLAZE:
juice of half an orange
juice of half a lime
2 tbsp/45 g raw honey
6 parsnips, peeled, trimmed and cut into
batons
sea salt and pepper
leaves from 3 sprigs thyme
3 tbsp/45 ml coconut oil or ghee
COOKING INSTRUCTIONS
Preheat the oven to 350°F/177°C. Mix the orange juice, lime
juice and honey. Place the parsnips in an ovenproof dish or baking sheet. Season
parsnips generously with salt and pepper, add thyme and drizzle with ⅔ of your
glaze. Toss the parsnips with the melted ghee or coconut oil. Cook for 20
minutes. Add the rest of the glaze and toss to make sure the parsnips are well
combined. Cook for an additional 20 minutes or until the parsnips are soft and
lightly browned.
CUMIN-ROASTED CARROTS
SERVES 6
The pungent, earthy aroma of cumin combined with a
hint of sweetness from the orange make this dish delightful. These carrots are
delicious served with my Tandoori
Chicken.
INGREDIENTS
¼ tsp sea salt
1 ½ tsp/4 g cumin
¼ tsp coriander
3 tbsp/45 ml fresh orange juice
zest of 1 orange
1 tsp/1 g fresh thyme
2 lbs/910 g carrots, peeled whole
2 cloves garlic, minced
3 tbsp/45 ml ghee, melted
COOKING INSTRUCTIONS
Preheat oven to 400°F/204°C. Mix the salt, cumin, coriander,
orange juice, orange zest and thyme in a bowl. Reserve 2 tbsp/30 ml of mixture.
Spread carrots and garlic on a baking sheet, toss with ghee and drizzle with
sauce. Make sure it is well combined. Bake for 30 minutes or until carrots are
tender. Toss with remaining sauce and serve.
WHOLE ROASTED SWEET POTATOES WITH TWO TOPPINGS
I first offered this to accommodate picky guests. Now
every time I serve these potatoes, most people have 2 servings, as they can’t
decide which topping they prefer! We love this paired with my Flank Steak with Cilantro Sauce. The ingredients below
make enough dressing to cover approximately 12 sweet potatoes.
INGREDIENTS
FOR TOPPING 1:
¼ cup/60 ml extra-virgin olive oil
1 tsp/1 g fresh rosemary, minced
2 cloves garlic, minced
Top with Crispy
Sage
FOR TOPPING 2:
3 tbsp/45 ml coconut oil
½ tsp ground cinnamon
⅛ tsp ground nutmeg
COOKING INSTRUCTIONS
Preheat oven to 400°F/204°C. Prick each sweet potato a few
times with a fork. Place them on a baking tray on the top rack of an oven and
cook for 50–60 minutes or until they are completely tender.
Meanwhile, prep your toppings by whisking together the
ingredients for each option. Serve alongside roasted sweet potatoes and allow
your guests to pick their own toppings!
ROASTED PARSNIPS AND APPLES
SERVES 6
This combination of roasted apples and parsnips is
the perfect accompaniment to my Slow-Cooked Macadamia
Rosemary Salmon.
INGREDIENTS
1½ lbs/680 g parsnips, peeled and chopped
2 large apples, cored and chopped
1 medium shallot, chopped (about ½ cup/160
g)
1 tbsp/3 g fresh sage, chopped, plus 1 tsp/1 g fresh
sage, chopped
¼ cup/60 ml ghee, melted
½ tsp sea salt
¼ tsp pepper
1 tbsp/15 ml fresh orange juice
1 tsp/5 g orange zest
COOKING INSTRUCTIONS
Preheat oven to 425°F/218°C. Combine parsnips, apples,
shallots, 1 tbsp/3 g sage, ghee, salt and pepper. Toss to combine and spread
onto a baking sheet. Cook for 1 hour. Halfway through, open oven and toss the
ingredients to make sure the fruit and vegetables are well combined. After
cooking, toss with orange juice, orange zest and additional teaspoon/1 g of
sage. Serve.
BABY ZUCCHINI WITH FRESH GARDEN HERBS
SERVES 4
When zucchini season rolls around, my fridge is
usually overflowing, between the farmers’ market and the generosity of gardening
friends. I am always looking for new ways to prepare zucchini, but this simple
sautéed version with fresh herbs remains my favorite. You can serve these with
just about anything, but they are especially tasty with my Grape Leaf and Cabbage Dolmas.
INGREDIENTS
1 tbsp/15 ml ghee
1 ½ lbs/680 g baby zucchini, chopped in ½-inch/1-cm
coins sea salt and pepper
1 tsp/1 g fresh oregano, chopped
1 tbsp/3 g fresh parsley, chopped
COOKING INSTRUCTIONS
Heat ghee in a heavy-bottomed skillet with a lid. Add
zucchinis and season with salt and pepper. Put lid on and cook for 5 minutes.
Cook for an additional 5 minutes uncovered. Sprinkle with fresh herbs. Adjust
salt and pepper to taste.
CHORIZO CAULIFLOWER RICE
SERVES 4
This dish bursts with flavor, and can be served as a side or
a one-pot meal. The chorizo adds heat and makes this dish rich and
satisfying.
INGREDIENTS
1 head cauliflower
1 tbsp/15 ml ghee
½ large red onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
½ lb/230 g chorizo
1 tsp/1 g smoked paprika
1 tsp/1 g dried red pepper flakes
cilantro, chopped and avocado, sliced
(garnish)
COOKING INSTRUCTIONS
Remove the stem of the cauliflower and put through food
processor until it resembles rice. Heat ghee over medium-high heat in a
heavy-bottomed pan. Sauté onions and bell pepper until soft, about 5 minutes.
Add garlic and chorizo. Sauté for a few minutes, until chorizo starts to lightly
brown. Then add cauliflower, paprika and red pepper flakes. Sauté for a minute
or two, until all the ingredients are well combined. Add chicken broth and cook
until cauliflower is tender and broth has evaporated. Serve topped with cilantro
and sliced avocado.
BRAISED RED CABBAGE WITH FENNEL AND APPLE
SERVES 4
This aromatic dish is the perfect accompaniment to
roasted or pan-fried fish. Try it with my Panfried Cod
with Herb Sauce.
INGREDIENTS
2 tbsp/30 ml butter
1 small white onion, chopped
2 fennel bulbs, sliced
2 apples, cored and chopped
2 cloves garlic, minced
½ head of purple cabbage, chopped
½ cup/120 ml Chicken
Broth
Sea salt and pepper
COOKING INSTRUCTIONS
Heat butter in a large sauté pan over medium heat. Add onion,
fennel and apple and sauté until soft, about 10 minutes. Add garlic and cook for
an additional minute, until fragrant. Add cabbage and broth. Generously salt and
pepper. Toss to make sure it is all well coated and well mixed. Turn the heat to
low and let cook until cabbage is tender, about 25 minutes. Adjust salt and
pepper and serve.
SAUTEED BROCCOLI WITH PARSLEY AND ANCHOVY SAUCE
SERVES 4
The anchovies combined with butter impart a perfectly
savory flavor, or umami, to the broccoli. This dish is excellent with a lightly
seasoned grilled meat.
INGREDIENTS
1 lb/455 g broccoli rabe, ends trimmed
¾ cup/180 ml water
1 tbsp/15 g butter
2 cloves garlic, minced
FOR THE SAUCE:
3 anchovy fillets, minced
1 tbsp/15 ml extra-virgin olive oil
½ tsp lemon zest
1 tbsp/3 g fresh flat-leaf parsley,
chopped
½ tsp crushed red pepper
¼ tsp sea salt
COOKING INSTRUCTIONS
Place water in a large skillet with broccoli rabe and heat
over medium-low heat. Cover and allow it to steam, about 8–10 minutes. When the
water has evaporated and the broccoli is fairly tender remove the cover and add
butter and garlic. Sauté for 3 minutes until broccoli is lightly browned. In a
separate bowl, mix anchovies, olive oil, lemon zest, parsley, red pepper and
salt. Pour sauce over broccoli rabe. Toss and serve.
CAULIFLOWER AND LEEK MASH
SERVES 4
Cauliflower mash pairs well with almost any protein,
but it’s particularly good with Beef Cheek Braised with
Tomatoes.
INGREDIENTS
1 small head cauliflower, cut into florets
1 cup/240 ml Chicken
Broth
3 pieces of bacon, diced
¼ cup/45 g leeks, thinly sliced
3 cloves garlic, minced
1-2 tbsp/15-30 g butter
¼ cup/10 g fresh parsley, chopped
COOKING INSTRUCTIONS
Place cauliflower and chicken broth in a pot with a
tight-fitting lid. Bring to a boil, then simmer until cauliflower is tender and
mashes easily.
Meanwhile, heat a heavy-bottomed pan over medium-low heat.
Add bacon and cook until crispy. Once bacon is cooked, set bacon bits aside,
leaving bacon fat in the pan. Let the bacon fat cool slightly.
While cauliflower is cooking, add leeks to the bacon grease
and sauté over medium heat. Sauté leeks until soft, about 5 minutes. Add garlic
and sauté for a minute or two until fragrant. Set aside. Once cauliflower is
ready, mash down with a fork and add leek/garlic sauté and butter to pot. Use 2
tbsp/30 g of butter, if you prefer a creamier consistency. Use an immersion
blender to thoroughly mix to desired consistency. Mix in chopped parsley with a
fork. Top with bacon and serve!
BLACK SESAME GREEN BEANS
SERVES 4
Although you can use any color sesame seeds, the
black gives this dish an elegant feel. These green beans pair well with Macadamia-Crusted Duck Breast with Spicy “Soy” Ginger
Sauce.
INGREDIENTS
2 tbsp/30 ml coconut oil, preferably
expeller-pressed
1 lb/455 g green beans, ends trimmed
1 tbsp/15 ml coconut aminos
1 tsp/5 ml unrefined, expeller- or cold-pressed sesame
oil
1 tbsp/10 g toasted black sesame seeds
sea salt and pepper to taste
COOKING INSTRUCTIONS
Heat coconut oil in a wok or heavy-bottomed skillet over
medium-high heat. Add green beans and sauté until tender, about 7 to 10 minutes.
Turn off heat, add coconut aminos, sesame oil and sesame seeds. Add salt and
pepper to taste.
BUTTER-BRAISED RADISHES
SERVES 4
These radishes are tender, peppery and slightly
sweet. The flavor is mild enough that they can be enjoyed alongside most
entrees, but they are particular good with Panfried Filet
with Shallot Sauce.
INGREDIENTS
2 cups/400 g radishes, sliced and tops
removed
2 tbsp/30 ml unsalted butter
¼ cup/60 g shallots, finely chopped
½ cup/120 ml Chicken
Broth
2 tsp/10 ml apple cider vinegar
2 tsp/15 g raw honey
¼ tsp sea salt
dash of pepper
COOKING INSTRUCTIONS
Trim the radishes and slice them into ⅓-inch/¾-cm thick
rounds. Melt the butter over medium heat. Add the shallots and cook, stirring
until soft. Add the radishes and cook, stirring occasionally until they begin to
soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover and cook until
the radishes are crisp but tender. Uncover, raise the heat to high and add the
vinegar, honey and salt. Cook, stirring occasionally, until most of the liquid
has evaporated to a glaze, 2 to 3 minutes. Sprinkle with a dash of pepper and
serve immediately.
CARAMELIZED FENNEL
SERVES 4
When fennel cooks, the strong licorice or anise
flavor tends to subside and, as it caramelizes, the fennel takes on a sweeter
flavor. This is the perfect accompaniment to grilled fish or
chicken.
INGREDIENTS
2 tbsp/30 g butter
2 medium fennel bulbs, halved and thinly
sliced
½ tsp sea salt
1 tbsp/15 ml balsamic vinegar
COOKING INSTRUCTIONS
Heat butter in a large skillet over medium heat. Add fennel
and cook, stirring occasionally, until soft and beginning to brown, about 10 to
12 minutes. Sprinkle with salt, stir in vinegar and remove from heat.
CHEF’S TIP
Save the feathery fronds (tops of the fennel) and
chop them up to add flavor to soups and salads.
SPICED CHARD WITH CURRANTS
SERVES 4
This slightly sweet and spicy side dish is delicious
and quick to make. Try it with my Lamb Shanks with
Apricots.
INGREDIENTS
2 tbsp/30 g ghee
½ cup/120 g shallots, minced
2 cloves garlic, minced
1 bunch red chard, stems removed and leaves
julienned
½ tsp sea salt
¼ cup/60 g currants
1 tsp/5 g crushed red pepper flakes
1 cup/240 ml Chicken Broth
or water
COOKING INSTRUCTIONS
In a large skillet, heat ghee over medium heat. Add the
shallots and cook, stirring, until soft, about 5 minutes. Add garlic and cook
until fragrant, about 2 minutes. Take care so the garlic doesn’t burn. Add
chard, salt, currants and red pepper flakes. Stir and make sure it is all well
mixed. Add broth or water and bring to a boil. Reduce heat to low and simmer for
15 to 20 minutes or until the liquid has evaporated. Stir occasionally. Taste
and adjust salt as needed.
SHREDDED BRUSSELS SPROUTS WITH PANCETTA
SERVES 6
Salty and savory pancetta and nutty Brussels sprouts
are a perfect pairing. This dish is delicious served with Balsamic Rosemary Roasted Chicken and Yams.
INGREDIENTS
1 ½ lbs/680 g Brussels sprouts
1 tbsp/15 g ghee
4 oz/115 g pancetta, diced
1 medium shallot, diced (about ½ cup/160
g)
2 cloves garlic, minced
¼ tsp sea salt
¼ tsp pepper
½ cup/120 ml Chicken
Broth
COOKING INSTRUCTIONS
Discard the stem end of the Brussels sprouts and use a food
processor to shred the sprouts. Warm the ghee in a heavy-bottomed pan over
medium-high heat. Add the pancetta and sauté until crisp. Add shallot and cook
for a few minutes until soft, then add garlic and sauté for a minute until
fragrant. Add the Brussels sprouts, salt, pepper and broth. Sauté until sprouts
are soft and broth has reduced. Adjust salt and pepper and serve
immediately.
ROASTED MEDITERRANEAN VEGETABLES
SERVES 6
This colorful and versatile vegetable medley can be
served with many main courses, and is particularly tasty alongside Sun-Dried-Tomato-and-Fennel-Braised Short
Ribs.
INGREDIENTS
2 large zucchinis, cut lengthwise then
chopped
1 large eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 red onion, chopped
5 medium tomatoes, whole
10 cloves garlic, whole
sea salt and pepper
2 tbsp/30 g ghee, melted
1 tbsp/15 ml balsamic vinegar
COOKING INSTRUCTIONS
Preheat oven to 375°F/190°C. Arrange Zucchinis, eggplant, red
bell pepper, red onion, tomatoes and garlic on a baking dish in a single layer.
Generously salt and pepper the vegetables and toss them with melted ghee.
Drizzle with balsamic vinegar. Cook for 25 minutes.
KUKU SABZI (PERSIAN HERB FRITTATA)
SERVES 6
There are many variations of kuku sabzi.
Some include walnuts and dried barberries. The only version I ever knew growing
up was the one my mom and aunts made. Their version is a simple one with lots of
fresh herbs, eggs, salt and pepper. This dish is often served alongside lunch or
dinner, but I also think it makes a great breakfast!
INGREDIENTS
3 bunches parsley
2 bunches cilantro
1 bunch dill
1 ½ cups/270 g leeks (light parts only),
sliced
6 eggs
1 tsp/5 g sea salt
½ tsp pepper
3 tbsp/45 g ghee
COOKING INSTRUCTIONS
Wash and thoroughly dry your parsley, cilantro and dill. One
they are washed and dried, pulse them in the food processor along with the leeks
to chop them, but take care to not overblend them and make them soggy.
Crack the eggs in a separate bowl, add the salt and pepper
and mix together. Combine the egg mixture with the herb mixture. Heat a
heavy-bottomed pan such as cast iron over medium-low heat and add the ghee. Add
the herb and egg mixture and cook until the edges are browned.
Watch your frittata carefully to make sure it cooks through
but doesn’t burn. Turn down heat if needed. Cooking it at a low temp the
frittata may not be ready to flip for 30 minutes. Periodically run a spatula
along the edges to loosen it, so it will flip more easily. Once ready, flip. My
mom always flips the frittata whole. If you are finding that difficult, use your
spatula to cut it into 4 pieces and flip each piece individually. Cook for
another 10 minutes, until the other side is also browned and the frittata is
cooked.
COCONUT CAULIFLOWER RICE
SERVES 4
This coconut cauliflower rice is the perfect
accompaniment to my Bangkok Meatballs or Steamed Salmon with Curried Pear and Mango
Chutney.
INGREDIENTS
1 small head cauliflower
2 tbsp/30 ml coconut oil
¼ cup/15 g scallions, chopped
2 cloves garlic, minced
¼ cup/20 g shredded coconut
½ cup/120 ml coconut milk
¼ tsp sea salt
¼ tsp pepper
COOKING INSTRUCTIONS
Remove the stem of the cauliflower and put through food
processor until it resembles rice. Heat coconut oil in a heavy-bottomed pan over
medium heat. Sauté scallions for about 3 minutes, then add garlic and shredded
coconut and sauté for an additional 3 minutes. Add milk and cauliflower rice.
Stir occasionally to prevent it from sticking. Cook until liquid evaporates. Add
salt and pepper to taste and serve.
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