Side Dish Recipes

Italian Sauteed Beans

  • 1 red pepper
  • 9 garlic cloves
  • 1/4 C olive oil
  • 4 (19 oz.) cans cannellini beans
  • 1/2 C white wine
  • 1 t dried Italian seasoning
  • 1 t salt
  • 1/2 t pepper
  • 8 basil leaves (rinsed)

Drain and rinse beans; cut pepper into thin slices; crush garlic.  Preheat a large  pan on medium 2-3 minutes.  Place oil in pan; swirl to coat.  Add peppers, garlic, and remaining ingredients (except basil); cook till beans are thoroughly heated (4-5 minutes), stirring occasionally.  While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons.  Stir in basil; cook 1-2 minutes more or until fragrant.  Serve alongside Tuscan-Style Chicken and brown rice.  Can also be chilled and served as a cold salad.

(slightly adapted from Publix Super Markets, Inc.)

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Layered Vegetable Gratin

  • 2 medium onions, cut into thin rounds
  • 1 medium eggplant, cut into thin rounds
  • 3 medium zucchini, cut into thin rounds
  • 5 medium tomatoes, cut into thin rounds
  • 4 garlic cloves, crushed
  • 1 T dried thyme (or 3 T fresh)
  • 1/2 C extra virgin olive oil
  • sea salt
  • grated Parmesan cheese

Wash and slice all the vegetables as specified above.  Rub a small amount of olive oil on the bottom and sides of a deep roasting pan.  Crush the garlic and rub that on as well.  Add sliced onion in a single layer.  Sprinkle with salt and thyme and drizzle with olive oil.  Continue layering with the eggplant, zucchini and tomatoes, sprinkling each layer with salt, thyme and olive oil.  Cover and bake at 350 degrees until the vegetables are soft and tender, about an hour.  Uncover, sprinkle on the grated Parmesan and reheat briefly to melt.  Serve immediately, or keep for a day or so.  I’ve heard they are better the next day, but we didn’t get to experience that!

from “Grow Alabama”

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Mango and Black Bean Pasta Salad

2 cups whole-wheat rotini pasta, cooked and cooled
1 15 oz. can black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Combine all ingredient and chill. Serve with tortilla chips if desired.

From www.blogofjoy.com

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Mashed Turnips and Potatoes with Horseradish

  • 2 1/2 pounds gold potatoes, peeled and cut into 1/2 inch slices
  • 3 pounds turnips, peeled and cut into 1 inch slices
  • 8 T butter
  • 2 T horseradish, or more to taste
  • 4 t sugar or honey granules
  • 1/2 t salt
  • 1/4 t pepper
  • 1/2 C chopped fresh chives

Bring salted water in a large pot to boil and add potatoes making sure they are covered by 2 inches of water.  Cook uncovered at a slow boil until very tender and easily penetrated with a knife, about 20 or 30 minutes.  Drain and place in a bowl.  Boil turnips in a separate pot, again covering with 2 inches of salted water until very tender, 10 to 20 minutes.  Drain turnips in colander and immediately add to warm potatoes.  Mash the potatoes and turnips together with the butter and horseradish.  Season with sugar, salt, and pepper and stir in chopped chives.

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Pan Fried Okra

  • okra
  • 2 tomatoes, diced
  • corn meal
  • 2 eggs
  • salt
  • pepper
  • diced onion, optional

Mix above ingredients in a large bowl.  Place olive oil in bottom of skillet; cover and heat on medium.  When hot, place okra mixture in pan and cover for 20 minutes, stirring occasionally.  Serve immediately.

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Roasted Brussels Sprouts

  • 1 pound Brussels sprouts
  • 2 T extra-virgin olive oil
  • 1/2 t salt
  • 1/4 t pepper

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix them in a bowl with the olive oil, salt and pepper.  Pour them on a sheet pan and roast at 400 degrees for 35-40 minutes, until crisp on the outside and tender on the inside.  Shake the pan from time to time to brown the sprouts evenly.  Serve immediately.

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Roasted Garlic Cauliflower

  • 1 large head cauliflower, separated into florets
  • 1/3 C olive oil
  • 2 T minced garlic
  • salt and pepper
  • 1/2 C grated Parmesan cheese

Grease a 13 x 9″ baking dish with olive oil. Place washed cauliflower florets into the pan. Mix garlic and oil, then drizzle over the florets. Salt and pepper to taste. Bake at 350 degrees for 45 minutes, stirring halfway through. Top with Parmesan cheese.

 

 

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Roasted Vegetables

  • 1 pound carrots
  • 1 pound parsnips
  • 4 medium sweet potatoes
  • 4 medium white potatoes
  • 1 onion, thickly sliced
  • 1 1/2 T dried oregano
  • 1 t dried rosemary
  • 1 t dried thyme
  • 1 t dried basil
  • 1/4 t sea salt
  • 1/2 t black pepper
  • 1/2 C extra-virgin olive oil

Wash carrots, parsnips, and potatoes thoroughly and slice into 1 inch sections; place in a large pot and boil for five minutes.  Mix herbs in a small bowl.  Place cooked vegetables and onion in a large bowl and add the oil, mixing until well coated.  Don’t skimp on the oil.  Sprinkle herb mixture in and toss well.

Spread the vegetables evenly over a parchment lined baking sheet.  Bake at 450 degrees for 35-40 minutes, until starting to blacken.

adapted from growalabama.com

Excellent served alongside Almond-Crusted Chicken Fingers.

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Sweet Potato Honey Spread

  • 1 stick butter, room temperature
  • 1/4 C honey
  • cinnamon, to taste

Mix butter, honey, and cinnamon to make a delightfully sweet topping for baked sweet potatoes.  Serve the topping at room temperature or chilled.

Julie found this one too!

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Sweet Potatoes Supreme

  • 9 C mashed sweet potatoes
  • 1 C sucanat (with honey)
  • 4 eggs, optional
  • 2 sticks butter
  • 4 t vanilla
  • 2 t cinnamon

Whip and bake in two 9 x 9″ pans at 350 degrees for 25 minutes (or freeze one, as each feeds a large family).

  • 1 stick butter
  • 1/2 C sucanat (with molasses)
  • 1/2 C flour
  • 3/4 C chopped walnuts
  • 3/4 C shredded coconut

While potatoes are baking, mix the above ingredients in a small pan over medium low heat.  Spread over potatoes; bake 5 more minutes.  I use one pan for my large family, and save the other for another day.

(This recipe has been extremely adapted, but was originally shared with us by Mom Williams–Thanks!)

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