Post by applecrisp1 on May 29, 2019 17:35:56 GMT -5
Any favorite summer sides that work for a barbecue or a side for dinner?
I'm always looking for some new sides dishes -- any go to recipes that you like or ones that you are thinking of trying?
Here are a few that I like.
Roasted Potato Salad with Creamy Dijon Vinaigrette
Here's a new twist on potato salad--a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.
Yield: Serves 8 (serving size: about 3/4 cup potatoes and about 2 teaspoons dressing)
2 pounds Yukon gold potatoes, cut into wedges
3 tablespoons extra-virgin olive oil, divided
2 tablespoons sliced garlic
1 teaspoon minced fresh thyme
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons white wine vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh tarragon
Preparation
1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
2. Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
3. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.
Nutritional Information
Amount per serving
Calories 145 Fat 5.1 g Satfat 0.7 g Monofat 3.7 g Polyfat 0.5 g Protein 2.9 g Carbohydrate 21.6 g Fiber 1.5 g Cholesterol 0.0 mg Iron 1.1 mg Sodium 218 mg Calcium 7 mg
Adam Hickman, Cooking Light
July 2013
I've made this one many times over the years. (I cut back on the oil)
Orzo with Roasted Veggies (Barefoot Contessa)
1 small eggplant -- peeled and 3/4-inch diced
1 red bell pepper -- 1-inch diced
1 yellow bell pepper -- 1-inch diced
1 red onion -- peeled and 1-inch diced
2 garlic cloves -- minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
FOR THE DRESSING
1/3 cup freshly squeezed lemon juice -- (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
TO ASSEMBLE
4 scallions -- minced (white and green parts)
1/4 cup pignolis -- toasted
3/4 pound good feta -- 1/2-inch diced (not crumbled)
15 fresh basil leaves -- cut into chiffonade
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Serves 6
Recipe By :Ina Garten
Source:
"Barefoot Contessa Parties!"
Copyright:
"2001 Clarkson Potter/Publisher"
NOTES : This is a variation of a wonderful dish invented by Sarah Leah Chase for her specialty food store in Nantucket. All these vegetables ripen at the same time and they're readily available, so you can make enough to feed a crowd. Add the dressing when the orzo is still warm so it absorbs into the pasta. This dish is even better made in advance; just check the seasonings and add the pine nuts, feta, and basil leaves at the last minute.
Another favorite:
Summer Tomato Pasta
________________________________________
I've just dug out this favorite in the last couple weeks as we have fresh basil coming up in the garden, and tomatoes are starting to look good at the co-op...I was hesitant to share on here because I'm sure it's very similar to summer recipes that many of you already make...but I just had this for lunch again today, and it's so darn good, I figured I might as well post it. The lemon zest really makes it stand out, IMO.
usually splash in a bit more vinegar, I think it will definitely be good with regular-sized tomatoes...I make it that way sometimes, so I can vouch for it!
Summer Tomato Pasta
1 pound penne pasta (or other thick, tubular variety)
1 pound grape or cherry tomatoes
10 ounces fresh mozzarella cheese
3 tablespoons olive oil
1 tablespoon balsamic vinegar
zest and juice from 1 lemon
15 basil leaves, minced
Quarter and seed tomatoes.
Slice mozzarella into small chunks.
Combine olive oil, vinegar, lemon zest and juice, and basil in a large bowl. Add tomatoes and mozzarella.
While the other ingredients are marinating, cook the pasta according to package directions. Drain and rinse.
Toss pasta with tomato mixture.
makes 7 1-cup servings
Elisabeth13 posted on CLBB (her notes above)
I make this one for dinner but of course works as a side.
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Makes 4 servings.
SELF
July 2003
I'm always looking for some new sides dishes -- any go to recipes that you like or ones that you are thinking of trying?
Here are a few that I like.
Roasted Potato Salad with Creamy Dijon Vinaigrette
Here's a new twist on potato salad--a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.
Yield: Serves 8 (serving size: about 3/4 cup potatoes and about 2 teaspoons dressing)
2 pounds Yukon gold potatoes, cut into wedges
3 tablespoons extra-virgin olive oil, divided
2 tablespoons sliced garlic
1 teaspoon minced fresh thyme
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons white wine vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh tarragon
Preparation
1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
2. Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
3. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.
Nutritional Information
Amount per serving
Calories 145 Fat 5.1 g Satfat 0.7 g Monofat 3.7 g Polyfat 0.5 g Protein 2.9 g Carbohydrate 21.6 g Fiber 1.5 g Cholesterol 0.0 mg Iron 1.1 mg Sodium 218 mg Calcium 7 mg
Adam Hickman, Cooking Light
July 2013
I've made this one many times over the years. (I cut back on the oil)
Orzo with Roasted Veggies (Barefoot Contessa)
1 small eggplant -- peeled and 3/4-inch diced
1 red bell pepper -- 1-inch diced
1 yellow bell pepper -- 1-inch diced
1 red onion -- peeled and 1-inch diced
2 garlic cloves -- minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
FOR THE DRESSING
1/3 cup freshly squeezed lemon juice -- (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
TO ASSEMBLE
4 scallions -- minced (white and green parts)
1/4 cup pignolis -- toasted
3/4 pound good feta -- 1/2-inch diced (not crumbled)
15 fresh basil leaves -- cut into chiffonade
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Serves 6
Recipe By :Ina Garten
Source:
"Barefoot Contessa Parties!"
Copyright:
"2001 Clarkson Potter/Publisher"
NOTES : This is a variation of a wonderful dish invented by Sarah Leah Chase for her specialty food store in Nantucket. All these vegetables ripen at the same time and they're readily available, so you can make enough to feed a crowd. Add the dressing when the orzo is still warm so it absorbs into the pasta. This dish is even better made in advance; just check the seasonings and add the pine nuts, feta, and basil leaves at the last minute.
Another favorite:
Summer Tomato Pasta
________________________________________
I've just dug out this favorite in the last couple weeks as we have fresh basil coming up in the garden, and tomatoes are starting to look good at the co-op...I was hesitant to share on here because I'm sure it's very similar to summer recipes that many of you already make...but I just had this for lunch again today, and it's so darn good, I figured I might as well post it. The lemon zest really makes it stand out, IMO.
usually splash in a bit more vinegar, I think it will definitely be good with regular-sized tomatoes...I make it that way sometimes, so I can vouch for it!
Summer Tomato Pasta
1 pound penne pasta (or other thick, tubular variety)
1 pound grape or cherry tomatoes
10 ounces fresh mozzarella cheese
3 tablespoons olive oil
1 tablespoon balsamic vinegar
zest and juice from 1 lemon
15 basil leaves, minced
Quarter and seed tomatoes.
Slice mozzarella into small chunks.
Combine olive oil, vinegar, lemon zest and juice, and basil in a large bowl. Add tomatoes and mozzarella.
While the other ingredients are marinating, cook the pasta according to package directions. Drain and rinse.
Toss pasta with tomato mixture.
makes 7 1-cup servings
Elisabeth13 posted on CLBB (her notes above)
I make this one for dinner but of course works as a side.
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Makes 4 servings.
SELF
July 2003
