VEGETABLES - Best Side Dishes Ever: Foolproof Recipes for Greens, Potatoes, Beans, Rice, and More (Best Ever)(2015)

Best Side Dishes Ever: Foolproof Recipes for Greens, Potatoes, Beans, Rice, and More (Best Ever) (2015)

CHAPTER TWO
VEGETABLES

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Garlicky Green
Beans

Crisp green beans can be served with nearly any meal, whether it’s fresh and lemony seafood or a rosemary tenderloin. This recipe is modest because the garden-fresh flavor of green beans needs no frills to be absolutely delectable.

Yield: 4 servings

1 pound green beans

2 tablespoons extra-virgin olive oil

2 cloves garlic, sliced

Pinch of salt and freshly ground black pepper

½ teaspoon crushed red pepper

Boil water in a large saucepan, and then add the green beans. Cook for 3 to 4 minutes or until al dente. Strain and set aside. Heat olive oil and garlic on medium heat for about 1 minute or until aromatic. Add the green beans, salt, and black pepper and stir until combined and hot. Sprinkle with crushed red pepper and serve hot.

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Creamed Spinach

Creamed spinach tends to go underappreciated, but it’s a true side dish gem. While many people prepare this dish with frozen spinach and canned mushrooms and throw it in the oven, using fresh ingredients can be just as easy and the results are far superior. For some additional texture, add crispy onions to the top prior to serving.

Yield: 4 servings

2 packages (10 ounces each) of fresh baby spinach

3-4 tablespoons salted butter

2 cloves garlic, minced

1 onion, diced

1 cup white mushrooms, sliced

3-4 tablespoons all-purpose flour

2 cups milk

½ cup grated Parmesan cheese

¼ teaspoon nutmeg

Pinch of salt and freshly ground black pepper

Blanch spinach in a pot of boiling water for 1 minute. Drain and transfer spinach to a bowl of cold water to stop the cooking process. Drain and squeeze excess water from the cooked spinach with a clean, dry kitchen towel. Chop the spinach and remove large stems. Set aside. Melt butter in a saucepan and add the garlic, onion, and mushrooms. Cook until tender or the onions are translucent. Stir in the flour until the mixture becomes a paste, then stir in the milk to thicken. Stir in the Parmesan, nutmeg, and then the spinach. Season with salt and pepper and serve.

“We all eat, and it would be a sad waste of opportunity to eat badly.”

—Anna Thomas

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Roasted Eggplant
and Pepper
Mélange

A lemony blend of summer vegetables, this roasted dish puts the rich color and flavor of eggplant at center stage. This assortment of flavors goes seamlessly with shrimp or chicken right off the grill.

Yield: 4-6 servings

2 large eggplants peeled, cut into 1½-inch chunks

1½ tablespoons salt

2 red peppers, chopped into large chunks

¼ cup extra-virgin olive oil

½ medium shallot, finely chopped

2 cloves garlic, minced

½ teaspoon freshly ground pepper

2 tablespoons walnut oil

½ cup parsley

2 teaspoons lemon juice

Preheat the oven to 425°F. Sprinkle eggplant with 1½ tablespoons salt and let drain in a strainer for 20 minutes. Toss the eggplant and red peppers with the olive oil, shallots, garlic, and black pepper. Arrange evenly on a foil or parchment-lined baking sheet. Roast for about 30 minutes, or until tender but not overcooked. Remove from the oven and stir in the walnut oil, parsley, and lemon juice.

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Lemon-Pistachio
Swiss Chard

This zesty combination of leafy greens, crunchy pistachios, and lemon doesn’t trade flavor for nutrition. Incredibly delicious, you won’t want to cook up your greens in any other way.

Yield: 2 servings

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon garlic, minced

1 bunch Swiss chard, chopped and stems separated

½ cup dry white wine

½ cup shelled pistachio nuts, coarsely chopped

Juice of 1 lemon

2 tablespoons Parmesan

Melt the butter and olive oil in a skillet. Add the garlic and heat on medium heat for about 1 minute or until aromatic. Stir in the stems and the white wine and let simmer for 5 minutes. Add the Swiss chard leaves and heat until wilted. Add pistachio nuts, lemon juice, and Parmesan until evenly coated.

“I cook with wine. Sometimes I even add it to the food.”

—W. C. Fields

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Roasted
Vegetable Medley

Sprinkle your favorite vegetables with some rosemary, salt, freshly cracked pepper, and a drizzle of great olive oil for the most perfect expression of natural flavors. This no-frills recipe showcases just how simple, fresh ingredients can be equal to—if not better than—some of the most extravagant recipes.

Yield: 4-6 servings

½ head cauliflower

½ head broccoli

6 carrots, peeled

1 medium red onion, peeled and chopped

3 tablespoons extra-virgin olive oil

½ teaspoon dried rosemary

½ teaspoon oregano

2 teaspoons salt

1 teaspoon freshly ground black pepper

Preheat the oven to 400°F. Break cauliflower and broccoli down into florets. Discard larger stems. Cut large carrots into halves or quarters, lengthwise, and leave smaller carrots whole. Toss vegetables with olive oil, rosemary, oregano, salt, and pepper. Arrange in a cast-iron pan or on a parchment- or foil-lined baking sheet. Roast in the oven for 25 minutes, or until tender and slightly browned.

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Roasted Artichoke

This roasted artichoke is simple and delicious, complemented by a little bit of lemon and a lot of garlic. Preparation involves very little effort, and the payoff is tenfold. For those who have never eaten an artichoke in whole form before, just tear off the leaves and scrape off the meaty bits with your teeth to enjoy a mouthwatering and healthy supplement to your meal.

Yield: 2 servings

2 artichokes

1 lemon

2 tablespoons extra-virgin olive oil

Pinch of salt and freshly ground black pepper

6 garlic cloves

Preheat oven to 425°F. Prepare the artichokes by cutting off the bottom stems and very tops. Hollow out the center leaves to make room for the garlic, and spread the rest of the leaves out. Squeeze half a lemon and drizzle 1 tablespoon of olive oil over each artichoke. Sprinkle with salt and pepper and fill the cavities with 3 garlic cloves each. Wrap artichokes individually with foil and roast for 1 hour, or until tender.

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Balsamic Brussels
Sprouts

You may remember the days when Brussels sprouts were typically boiled and served. These poor sprouts got a bad rap for being mushy and flavorless for too long. Thankfully times have changed in the kitchen and this side is not only packed with flavor, but Vitamin C and fiber, too!

Yield: 6 servings

1½ pounds Brussels sprouts

2 tablespoons + 1 tablespoon extra-virgin olive oil, divided

Pinch of salt and freshly ground black pepper

Juice of 1 lemon

1 teaspoon honey

1 tablespoon balsamic vinegar

Preheat oven to 425°F. Cut off Brussels sprout bases and any wilting leaves. Slice into halves for smaller sprouts and quarters for larger sprouts. Toss the sprouts with 2 tablespoons olive oil, salt, and pepper. Arrange on a parchment- or foil-lined baking sheet and cook for 20 to 25 minutes, or until crispy. Place cooked sprouts in a bowl and toss with 1 tablespoon of olive oil, lemon juice, honey, and balsamic vinegar until dressed evenly.

“Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.”

—Anthony Bourdain

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Lemony
Asparagus

Welcome in springtime with this simple asparagus dish you can toss together in minutes! Asparagus is a fantastic source of nutrients and vitamins and when sautéed with garlic and shallots and topped with Parmesan cheese, it’s a stunning addition to your family table.

Yield: 2-4 servings

1 tablespoon olive oil

1 medium shallot, minced

1 clove garlic, minced

1 bunch fresh asparagus spears, trimmed

Juice of 1 lemon

Pinch of salt and freshly ground black pepper

¼ cup Parmesan cheese

Heat olive oil, shallots, and garlic on medium heat for about 1 minute or until aromatic. Add asparagus and cook for 5 minutes, or until tender and slightly browned. Remove from heat and season with lemon juice, salt, and pepper, and top with cheese.

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Pine Nut Broccoli
Rabe

Sometimes known as rapini, broccoli rabe is the slightly peppery vegetable that has everything. With a little added crunch from the toasted pine nuts, this can go with just about any meal, from fresh-roasted fish to a hearty steak.

Yield: 4-6 servings

4 bunches broccoli rabe, stems trimmed

2 tablespoons pine nuts, toasted

¼ cup olive oil

3 garlic cloves, chopped

½ teaspoon crushed red pepper flakes

Pinch of salt and freshly ground black pepper

Blanch broccoli rabe in a pot of boiling water for 1 minute. Drain and transfer to a bowl of cold water to stop the cooking process, reserving ¼ cup of cooking water. Drain the broccoli rabe and set aside. In a pan or toaster oven, toast the pine nuts for 2 to 3 minutes or until lightly browned. Heat olive oil and garlic on medium heat for about 1 minute or until aromatic. Reduce to low heat and add broccoli rabe, stirring until mixed with garlic and oil. Add the cooking water and cook for 4 to 5 minutes or until tender. Toss with toasted pine nuts and red pepper flakes and season with salt and pepper prior to serving.

“He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.”

—Henry David Thoreau

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Grilled Mexican
Corn

There’s nothing like fresh, sweet corn in the summertime. While corn is delicious with some butter and salt, the added flavors of chili powder and tangy lime really give it extra star power.

Yield: 4 ears

4 ears corn

1 tablespoon salt

½ cup mayonnaise

1 ½ cups sour cream

½ teaspoon celery salt

¼ cup freshly chopped cilantro leaves

1 lime, juiced

1 cup freshly grated Parmesan (optional)

Red chili powder, to taste

Preheat the grill to medium. Pull down the cornhusks without detaching. Remove the silk and fold the husks back over the corn. Let sit in water with 1 tablespoon of salt for 10 minutes. Dry off the corn and grill for 15 to 20 minutes, turning periodically to cook all sides. Mix the mayonnaise, sour cream, celery salt, and cilantro. Remove the husks and lather the corn with the mayonnaise mixture. Squeeze lime juice over the corn and then sprinkle liberally with Parmesan. Finish with chili powder and serve.

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Sun-Dried Tomato
Broccoli

Cutting back on carbs doesn’t have to mean cutting back on flavor. Complete your healthy meal with this delicious vegetable dish with the tangy taste of balsamic vinegar providing an excellent source of antioxidants while broccoli serves up plenty of Vitamin C!

Yield: 4-6 servings

1 head broccoli

3 tablespoons extra-virgin olive oil

1 clove garlic, finely chopped

3 tablespoons balsamic vinegar

Pinch of salt and freshly ground black pepper

¼ cup sliced sun-dried tomatoes

Break broccoli down into florets. Discard larger stems. Cook broccoli in a pot of boiling water or steam with a vegetable steamer for about 3 minutes or until bright green. Heat olive oil and garlic on medium heat for about 1 minute or until aromatic. In a small bowl, combine balsamic vinegar, garlic, olive oil, salt, and pepper. Add sun-dried tomatoes, broccoli, and balsamic dressing and toss until evenly coated.

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Bok Choy

Bok choy is perpetually given a supporting role to most dishes instead of the lead. This crisp, slightly bitter green is a delicious mealtime component, especially when prepared with the right blend of lively ingredients. With a little bit of ginger, soy sauce, and garlic, this tangy recipe brings out the very best aspects of this show-stopping veggie.

Yield: 4-6 servings

½ tablespoon olive oil

½ tablespoon sesame oil

1 tablespoon minced fresh ginger

2 cloves garlic, minced

1 tablespoon rice wine vinegar

4 heads bok choy, whole or chopped

2 tablespoons soy sauce

Pinch of salt and freshly ground black pepper

Heat olive oil, sesame oil, ginger, and garlic on medium heat for about 1 minute or until aromatic. Add vinegar, bok choy, and soy sauce, cooking for 5 minutes or until the greens have wilted. Season with salt and pepper to taste.

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Baked Veggie
Fries

Who said fries couldn’t be colorful and bright? These veggie fries add extra layers of excitement both in flavor and in appearance that regular potato fries just don’t have. Just like veggie chips, these fries are a healthier alternative to liven up any meal.

Yield: 8 servings

½ pound beets

½ pound carrots

½ pound parsnips

2 tablespoons parsley, finely chopped

¼ cup olive oil

Pinch of salt and freshly ground black pepper

Preheat oven to 400°F. Clean and peel the vegetables thoroughly and trim stems. Slice into strips, about 3 to 4 inches in length depending on preference. Cover evenly with parsley, olive oil, salt, and pepper. Arrange vegetable fries evenly on a parchment- or foil-lined baking sheet. Bake for 20 to 25 minutes, or until the desired crispiness.

“Dinner is not what you do in the evening before something else. Dinner is the evening.”

—Art Buchwald

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Chickpeas with
Spinach & Bacon

You’ll be hard pressed to find someone turning down this side dish! Savory bacon pairs beautifully with hearty chickpeas and healthful spinach in this flavorful and colorful combo that rounds out a summertime barbecue. Try it at your next gathering!

Yield: 4 servings

3 slices bacon

3 tablespoons extra-virgin olive oil

1 (15-ounce) can chickpeas, rinsed

¼ teaspoon crushed red pepper

1 teaspoon red wine vinegar

8 cups baby spinach

1 garlic clove, minced

Pinch of salt and freshly ground black pepper

Cook bacon in a skillet over medium-high until it is cooked through but not crispy. Remove from pan and cut into bits. Drain bacon grease, leaving coating of grease on the skillet. Return the bacon bits to the pan. Add oil, chickpeas, and red pepper flakes to the skillet, over high heat. Stir the mixture for 3 to 4 minutes or until chickpeas begin to lightly brown. Add vinegar, spinach, and garlic and cook until the spinach is wilted. Season with salt and pepper to taste and serve.

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Ratatouille

A summer in Provence is at your table with this fresh dish. A beautiful blend of seasonal vegetables that have been slow cooked and nurtured with subtle spices, ratatouille is the delightful, nourishing accompaniment to meals that can make you feel like you’re in the rolling hills of France.

Yield: 4 servings

1 (28-ounce) can whole peeled tomatoes

2 tablespoons + 4 tablespoons extra-virgin olive oil, divided

1 large eggplant, chopped into chunks

1 tablespoon salt

2 large yellow onions, diced

1 head garlic, peeled and minced

2 bell peppers, seeded and chopped

1 large zucchini, chopped

1 large summer squash, chopped

1 teaspoon dried basil

1 bay leaf

1 tablespoon oregano

1 tablespoon minced rosemary, plus sprigs for garnish

2-3 tablespoons red wine vinegar

Pinch of salt and freshly ground black pepper

Preheat oven to 350°F. Pour can of tomatoes (including juices) onto a rimmed baking sheet. Break tomatoes into smaller pieces and mix in 2 tablespoons of olive oil. Bake for 30 minutes, stirring occasionally, until thickened. While the tomatoes cook, toss eggplant with 1 tablespoon salt and let drain in a strainer for 20 minutes. In a large pot, heat 4 tablespoons olive oil over medium-high. Stir in onion and cook for a few minutes until translucent. Add garlic, stirring for another 5 minutes. Stir in peppers, cooking for another 5 minutes or until tender. Add tomatoes, eggplant, zucchini, squash, basil, bay leaf, and oregano to pot and stir until it reaches a simmer. Lower the heat to medium-low and cook, partially covered, for about 15 minutes. Do not overcook. Stir in minced rosemary and vinegar. Season with salt and pepper before serving.

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Walnut Carrots

There is no more perfect way to cook carrots than this simple recipe. With a little bit of salt to bring out their natural sweetness and chopped walnuts to add an extra crunch, these roasted carrots are sure to be a side dish staple.

Yield: 2 servings

12 carrots, peeled

3 tablespoons extra-virgin olive oil

2 teaspoons salt

1 teaspoon freshly ground black pepper

½ teaspoon dried thyme

½ cup chopped walnuts

Preheat the oven to 400°F. Cut large carrots into halves or quarters, lengthwise, and leave smaller carrots whole. Toss carrots with olive oil, salt, pepper, and thyme. Spread carrots out on a parchment- or foil-lined baking sheet. Roast in the oven for 25 minutes, or until tender and slightly browned. Sprinkle with thyme and chopped walnuts when ready to serve.