Best Side Dishes Ever: Foolproof Recipes for Greens, Potatoes, Beans, Rice, and More (Best Ever) (2015)
CHAPTER ONE
SALADS
Kohlrabi Slaw
Coleslaw is often relegated to summer barbecues and as the tagalong of cornbread. This slaw uses fresh kohlrabi and a light, lemony vinaigrette instead of the standard sugary mayonnaise. If you can’t find kohlrabi, try it with jicama, turnips, or another fresh and crisp vegetable.
Yield: 4-6 servings
1 cup kohlrabi, grated
1 cup carrots, grated
2 cups green cabbage, shredded
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
½ tablespoon honey
½ tablespoon brown mustard
Pinch of salt and freshly ground black pepper
¼ cup scallions, sliced
Toss kohlrabi, carrots, and cabbage together in a large bowl. In a small bowl, make the dressing by whisking the lemon juice, olive oil, honey, mustard, salt, and pepper. Toss dressing with slaw, garnish with scallions, and serve chilled.
“There is no love sincerer than the love of food.”
—George Bernard Shaw
Beet and Arugula
Salad
Fresh, sweet beets and peppery arugula are the perfect match. With a light lemony dressing, crunchy walnuts, and creamy goat cheese, this salad has it all. Serve this salad as a side or top it with some protein for a whole meal.
Yield: 2 servings
3 medium beets
¼ cup balsamic vinegar
1 tablespoon lemon juice
3 tablespoons shallots, thinly sliced
1 tablespoon honey
⅓ cup extra-virgin olive oil
Salt and freshly ground black pepper
6 cups fresh arugula
½ cup walnuts, toasted, chopped
3 ounces goat cheese, crumbled
Preheat the oven to 450°F. Loosely wrap beets in foil and bake for 30 to 35 minutes and set aside to cool. Peel and cut into slices. Whisk the vinegar, lemon juice, shallots, and honey together in a bowl. Blend the oil in gradually and season with salt and pepper. Toss the arugula, walnuts, and beets with the dressing. Plate and top with goat cheese.
Caprese Salad
There is nothing like a fresh mozzarella, tomato, and basil salad. Made of fresh ingredients that instinctively belong together, you can prepare it in just about any manner and it will automatically come out incredible. Mix together this dressing and drizzle over the mozzarella and tomato for an undeniably beautiful salad.
Yield: 2 servings
1 lemon, juiced
1 tablespoon red wine vinegar
1 small clove garlic, minced
Pinch of salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
1 cup fresh cherry tomatoes, halved
1 cup mozzarella pearls, drained
½ cup basil leaves
Whisk lemon juice, vinegar, garlic, salt, pepper, and olive oil together until evenly blended. Toss dressing with tomatoes and mozzarella. Garnish with basil leaves.
“First we eat, then we do everything else.”
—M. F. K. Fisher
Vegetable Orzo
Pasta Salad
Is your old pasta salad recipe due for an update? Put the elbow macaroni back into the cupboard and try this fresh-tasting recipe using orzo, crisp veggies, and fresh herbs. The homemade vinaigrette is a cinch, and your modern twist on this classic will be ready in no time!
Yield: 8 servings
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
½ cup olive oil
¼ teaspoon oregano
¼ teaspoon garlic powder
Pinch of salt and freshly ground black pepper
6 cups chicken broth
1 pound orzo
2 cups grape tomatoes
1 cup broccoli florets, blanched
1½ cups feta cheese
½ cup Kalamata olives
1 cup fresh basil, chopped
1 cup chopped green onions
½ cup pine nuts, toasted
To make vinaigrette, whisk vinegar and lemon juice together in small bowl, slowly adding in oil. Season with oregano, garlic powder, salt, and pepper. In a large saucepan, bring broth to a boil. Add in orzo and lower heat to medium, partially covered. Cook for 5 to 7 minutes, or until tender. Drain and toss until cool. Once cooled, add tomatoes, broccoli, feta, olives, basil, green onions, and pine nuts until blended evenly. Toss with vinaigrette and serve.
Crunchy Bok Choy Salad
This fresh salad is full of surprises. Broken pieces of ramen sprinkled on top make for an interesting and fun way to liven up the texture, and freshly spiralized zucchini noodles pair well with the bok choy. If you don’t have a tool for spiralizing, you can shred the zucchini with a box grater.
Yield: 2 servings
1 package dry ramen, broken into small pieces
2 tablespoons + 4 tablespoons vegetable oil, divided
1 teaspoon spicy chili sauce, such as Sriracha
¼ teaspoon honey
1 teaspoon peanut butter
1½ teaspoons toasted sesame oil
2 oranges, juiced
Pinch of salt and freshly ground black pepper
1 head bok choy, thinly sliced crosswise
1 red pepper, diced
1 zucchini, spiralized or shredded to make noodles
Preheat oven to 400°F. Break ramen into pieces and toss with 2 tablespoons of oil. (Do not use the flavor packet.) Bake or toast for 5 minutes or until lightly browned. Set aside. Whisk together chili sauce, honey, peanut butter, 4 tablespoons vegetable oil, sesame oil, orange juice, salt, and pepper. Toss dressing with bok choy, red pepper, and zucchini noodles. Sprinkle with toasted ramen pieces.
Cous Cous Salad
A bright and summery salad with the reviving flavors of pomegranate and lime, this is the medley to go along with fresh fish or grilled chicken. For a no-fuss way to remove the pomegranate seeds for this salad, halve and soak the fruit in water. After a few minutes, tap the peel vigorously with a wooden spoon over the bowl of water.
Yield: 8 servings
2 cups water
2 cups cous cous
⅓ cup extra-virgin olive oil
2 cloves garlic, minced
1 pomegranate, seeded
1 cup dried cranberries
½ cup mint leaves, chopped
½ cup parsley, chopped
2 tablespoons sesame seeds, toasted
Juice of 1 lime
Salt and pepper to taste
In a heat-safe bowl, pour boiling water over cous cous. Cover and let sit for 5 minutes while water absorbs. Fluff with fork and let cool. Toss with other ingredients and serve.
“Food is symbolic of love when words are inadequate.”
—Alan D. Wolfelt
Wheat Berry &
Spinach Salad
Tender, chewy wheat berries are not lauded as a fan favorite, but they certainly should be. You can prepare them in much the same way as cous cous, quinoa, or brown rice, and their added crunch makes them perfect for incorporating with salads. This robust salad takes on a whole host of flavors and textures that is endlessly pleasant.
Yield: 4 servings
½ cup wheat berries
½ cup quinoa
10 cups baby spinach
½ cup dried cranberries
1 yellow pepper, diced
½ cup green onion, chopped
⅓ cup sliced almonds, toasted
⅓ cup pine nuts, toasted
LEMON VINAIGRETTE
1 teaspoon finely grated lemon zest
4 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
Pinch of salt and freshly ground black pepper
Add wheat berries to a pot and fill water to 2 inches above their surface. Bring to a boil and cook, uncovered, for 1 hour or until tender. Add quinoa to a different pot and bring to a boil with 1 cup of water. Once boiling, reduce the heat and let simmer for 15 to 20 minutes, or until water is absorbed. Allow wheat berries and quinoa to cool. Toss all of the ingredients together. Whisk the vinaigrette ingredients together. Add vinaigrette until the salad has desired amount of dressing.