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Archive for the ‘Side Dishes’ Category

Makes 4 side-dish servings

  • 1 8-ounce can pineapple chunks (juice pack), drained
  • 1/2 cup miniature marshmallows
  • 1/2 cup light dairy sour cream
  • 1 11-ounce can mandarin orange sections, drained
  • 1 tablespoon coconut, toasted
  1. In a medium bowl stir together pineapple chunks, miniature marshmallows, and light dairy sour cream. Gently fold in mandarin orange sections.
  2. Cover and chill the salad for 2 to 24 hours. Before serving, sprinkle with the coconut.

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Makes 4 servings

  • 8 ears corn
  • 4 fresh limes, quartered
  • Garlic butter, recipe follows
  • 1/2 cup grated cotija cheese
  • 2 tablespoons chopped chives, for garnish
  1. Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
  2. Unwrap corn and brush with the garlic butter. Sprinkle with the cotija cheese and squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:

  • 2 sticks unsalted butter, slightly softened
  • 8 cloves garlic, peeled and coarsely chopped
  • 1/4 habanero pepper, seeded
  • 1/4 bunch fresh chives
  • Salt and freshly ground black pepper
  1. Combine butter, garlic, habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

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Serves 6

  • 2 bananas
  • 2 cups fresh pineapple chunks or 1 (20 oz) can pineapple chunks, drained
  • 1 (10 oz) can mandarin oranges, drained
  • 2 cups chopped Granny Smith apples (about 2 medium apples)
  • 1 cup sliced strawberries
  • 1/2 cup thawed frozen limeade concentrate
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 tsp poppy seeds or papaya seeds
  1. Slice bananas.  Combine pineapple, mandarin oranges, apples, bananas and strawberries in a large bowl; mix gently.  Tightly cover; refrigerate. 
  2. Combine limeade, honey and oil in a small bowl; whisk until well blended. 
  3. Stir poppy seeds into limeade mixture.  Pour over fruit salad. 
  4. Gently mix fruit salad.  Spoon into individual dessert glasses.  Serve immediately. 

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Makes 4 servings

  • 2 large bunches broccolini (1 lb), ends trimmed
  • 2 tbsp olive oil
  • 1 tbsp minced fresh ginger
  • 2 garlic cloves, minced
  • 1 tsp grated lemon zest
  • 1/2 tsp crushed red pepper
  • 1/4 tsp salt
  1. Bring a large skillet of water to a boil.  Add the broccolini and cook 2 minutes.  Drain and rinse under cold water. 
  2. Add oil to dry skillet over medium-high heat.  Add ginger, garlic, lemon zest, red pepper, and salt.  Cook, stirring constantly, until garlic begins to turn golden, about 1 minute.  Stir in broccolini and cook until hot, about 1 minute. 

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Makes 6 side-dish servings

  • 1 pound potatoes, cut into 1-inch pieces (do not peel potatoes)
  • 2 tablespoons cooking oil or olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 medium summer squash, cut into 1-1/2-inch pieces (8 ounces total)
  • 1/3 cup bottled white wine, olive oil or Italian vinaigrette, or other oil-and-vinegar salad dressing
  • 1 small red sweet pepper, cut into 1/2- to 3/4-inch squares
  • 6 cherry tomatoes, halved
  • 1/4 cup snipped fresh parsley
  • 1 teaspoon snipped fresh thyme
  • Sprigs of fresh thyme (optional)
  1. In a large skillet cook potatoes in hot oil over medium heat about 15 minutes, or until tender and brown on all sides, turning occasionally. Spoon potatoes into a serving bowl. Sprinkle with the salt and black pepper.
  2. To same skillet add summer squash. Cook and stir over medium heat for 3 to 5 minutes or until just tender. Add to the potatoes in the serving bowl.
  3. Pour vinaigrette dressing over potatoes and summer squash. Add sweet pepper, cherry tomatoes, parsley, and snipped thyme. Toss gently to mix. Cool.
  4. Cover and chill for 4 to 24 hours, stirring salad occasionally. If desired, top with thyme sprigs.

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Makes 8 servings

  • 1-1/2 pounds round red potatoes
  • 1 cup fresh green beans, cut into 2-inch-long pieces
  • 2 cups broccoli and/or cauliflower florets
  • 1/2 cup coarsely shredded carrot
  • 1/2 cup bottled reduced-calorie ranch salad dressing
  • 1/4 teaspoon ground black pepper
  • Fat-free milk (optional)
  1. Cut potatoes into 1/2-inch cubes. Place potatoes in a large saucepan; add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
  2. In a small saucepan, bring about 2 cups water to boiling. Add green beans; return to boiling. Cover and cook for 3 minutes. Drain; rinse with cold water.
  3. In a very large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency.

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Makes 6 servings

  • 2 1/2 pounds tiny new red potatoes, halved or quartered
  • 1 medium red onion, cut in wedges
  • 1/4 cup olive oil, divided
  • 2 tablespoons snipped fresh rosemary
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 2 tablespoons balsamic vinegar
  • 1 medium red sweet pepper, cut into bite-sized strips
  • 3 tablespoons pine nuts, toasted
  1. Preheat oven to 450 degree F oven. In a large mixing bowl combine potatoes, onion wedges, 2 tablespoons of the olive oil, rosemary, garlic, salt, and black pepper. Toss potato mixture to coat well; arrange in a single layer in a greased shallow roasting pan. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender and lightly browned, stirring mixture twice. Transfer roasted potato mixture to a large bowl; set aside.
  2. In a small bowl whisk together balsamic vinegar and remaining 2 tablespoons olive oil. Pour mixture over roasted potato mixture. Add red pepper pieces; toss gently to coat.
  3. Turn potato salad into serving bowl. Sprinkle with pine nuts. Serve warm or at room temperature.

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