Category: Side Dish

Gingered Green Beans

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Gingered Green Beans

This came from the Capay Farms newsletter — we had them and loved them at Thanksgiving!
Course: Side Dish
Cuisine: American, Asian
Keyword: holiday, stir-fry, Vegan, vegetarian
Servings: 4

Ingredients

  • 1 lb Whole green beans Remove the stems
  • 3 tbsp olive oil
  • 2 cloves garlic thinly sliced
  • ½ tsp ginger The recipe calls for ground — but I substituted fresh grated
  • ½ tsp crushed red pepper Add to taste
  • Kosher salt Add to taste

Instructions

  • Fill a large bowl with ice water
  • In a large pot of boiling water, cook beans until crisp-tender (about 4 minutes)
  • Drain the beans and transfer them into the ice water (to stop them cooking)
  • Drain and pat dry
  • In a large skillet, heat olive oil
  • Add garlic and cook over moderately high heat until fragrant (about 30 sec.)
  • Stir in ginger and pepper, then add beans
  • Season with salt
  • Stir-fry until garlic is lightly browned and beans are tender (about 2-3 min)
  • Transfer beans to platter and serve

Baked Zucchini Fries

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BAKED PARMESAN ZUCCHINI

Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!
Prep Time10 minutes
Cook Time20 minutes
Course: Side Dish, Snack
Cuisine: American, Italian
Keyword: vegetarian

Ingredients

  • 4 zucchini quartered lengthwise
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

Instructions

  • Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  • Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  • Serve immediately, garnished with parsley, if desired.

Notes

Yummy!
These can be reheated in the oven.
SOURCE: https://damndelicious.net/2014/06/21/baked-parmesan-zucchini

Gallo Pinto (Costa Rican Rice and Beans)

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Gallo Pinto

“I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as “spotted rooster”, and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.”
Course: Side Dish
Cuisine: Costa Rican, Mexican
Keyword: Vegan, vegetarian

Ingredients

  • 2 tablespoons canola oil
  • 1 medium onions finely chopped
  • 2 garlic cloves minced
  • 3 cups cooked white rice
  • 2 cups cooked black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 2 -3 tablespoons vegetarian worcestershire sauce regular can be used as well
  • salt & freshly ground black pepper to taste
  • fresh cilantro optional
  • sliced green onions optional

Instructions

  • Heat oil in a large skillet over medium heat.
  • Add onion and sauté until it just begins to soften and turns color.
  • Add garlic and sauté for about 5 minutes, or until onion is golden.
  • Add spices and Worcestershire, and stir into onion and garlic.
  • (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
  • Next, add the beans and then the rice.
  • Combine the rice and beans evenly and cook until mixture is heated through.
  • Add salt and pepper to taste and serve hot.
  • Garnish with some chopped cilantro or green onions if you prefer.
  • Vegetarians use only the vegetarian Worcestershire sauce.

Notes

Kozmic Blues on Food.com

Slow-cooker Black Beans

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Slow Cooker Black Beans

The easiest way to cook black beans is in a slow cooker. It's easy and budget-friendly. (Dad uses the Mexican variation.)
Course: Side Dish
Cuisine: Mexican
Keyword: slow-cooker, Vegan, vegetarian

Ingredients

  • 1 lb. dried black beans picked over to remove broken or wrinkled beans or small stones
  • 6 cups water
  • 1 onion halved or diced
  • 2-3 whole garlic cloves
  • 1 bay leaf
  • 1 tablespoon salt this seems like a lot, but is fine with this much water, you can use less
  • 2-3 sprigs fresh cilantro
  • 1/2 tsp dried oregano
  • 1-2 splashes hot sauce i.e., Cholula
  • 1/2 tsp ground cumin

Instructions

  • Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a colander and rinse again.
  • Place black beans, onion, garlic cloves, and bay leaf in a slow cooker. Add water.
  • Cook on high for about 3-4 hours, testing after 3 hours. To test doneness, spoon out a few beans and blow on them. If the skins peel back, they beans are ready. Taste just to make sure. If all of the water has been absorbed, add more. Beans must stay completely covered to prevent them from burning. If cooking on low for 6-8 hours, test the beans at the 6 hour point.
  • Add the salt and let cook, or sit with heat off for another 20-30 minutes, to absorb the salt. Remove the bay leaf, garlic cloves, and onion before using, if desired.
  • Use immediately, or allow to cool before transferring beans and some of the cooking liquid to a zipper-lock freezer bag or airtight container and refrigerate for up to 1 week, or freeze up to 3 months. If freezing, flatten bag in freezer–it makes for easier defrosting. Defrost in warm water.

Notes

Prep time
20 mins
Cook time
4 hours
Total time
4 hours 20 mins

Latkes

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Potato Latkes

Course: Side Dish
Cuisine: Jewish
Keyword: holidays, vegetarian

Ingredients

  • 6 or 7 large russet potatoes peeled
  • 2 small onions
  • 2 eggs
  • 2 tsp. salt
  • 1 tsp. freshly ground pepper
  • 1/2 to 3/4 cup all-purpose flour
  • 1/4 cup potato starch or replace with flour
  • Oil for frying canola oil works well, though I’ve used peanut oil—which burns hotter and gets them nice and crispy—and olive oil, which has a very… Mediterranean flavor.

Instructions

  • Preheat an oven to 350°F. Line a baking sheet with paper towels.
  • Grate the potatoes and onions and place them in a large bowl. Using paper towels, blot up any liquid they have released. Beat the eggs and add to the bowl along with the salt, pepper and enough flour to bind the mixture. (I like this version—my kids like the one below)
  • Alternatively, dice the potatoes and onions. Put half of the onions and 1 egg in a blender and puree until liquefied. Add half of the potatoes and puree until smooth but not liquefied. Transfer the mixture to a bowl. Repeat with the remaining onions, egg and potatoes. Combine the batches in a bowl, add the salt and pepper and, using paper towels, blot up any excess liquid. Fold in potato starch and enough flour to bind the mixture.
  • In a large fry pan over medium heat, warm 2 inches of oil to 350°F on a deep- frying thermometer. Drop in spoonfuls of batter, 4 or 5 at a time, and cook until the latkes are golden brown, about 3 minutes per side. Using a slotted spatula, transfer the latkes to the prepared baking sheet and keep warm in the oven while cooking the remaining batter.
  • Serve as soon as the last batch is cooked; latkes will stay crisp for only a few minutes.

Notes

Makes about 24 potato latkes.

Sharon’s Applesauce

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Sharon’s Applesauce

Sharon Lebewohl, author of “The 2nd Ave Deli Cookbook” shares her family’s applesauce recipe. Serve with potato latkes and sour cream. (Or use in Applesauce Cake.)
Course: Side Dish
Cuisine: American, Jewish
Keyword: fruit

Ingredients

  • 6 medium Cortland apples peeled, quartered, and cored 1/4 cup cranberries
  • 1/4 cup dark-brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg 1/4 cup water

Instructions

  • In a medium saucepan combine, apples, cranberries, dark-brown sugar, granulated sugar, cinnamon, nutmeg, and 1/4 cup water.
  • Cover, and place over medium heat.
  • Cook, stirring occasionally, until apples are soft and beginning to burst, about 15 minutes.
  • Pass through the medium disc of a food mill into a medium bowl or blend with a stick blender until not entirely smooth. Use immediately, or cool before serving.

Notes

Yield: Makes about 2 1/2 cups

Green Goddess Dressing

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Green Goddess Dressing

Grandma Jackie’s version of a San Francisco classic
Course: Salad, Side Dish
Cuisine: American
Keyword: salads, sea food

Ingredients

  • 1 minced clove garlic
  • 1/3 cup snipped parsley
  • ½ tsp. salt
  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ tsp. dry mustard
  • 1 tsp. Worcestershire
  • ½ tsp pepper
  • 1 TB anchovy paste
  • 3 TB vinegar
  • 3 TB snipped green onions

Instructions

  • Combine all ingredients.
  • For the salad you use greens and ¼ lb, shrimp.

Notes

“I use light mayonnaise and sour cream.”

Tortellini Salad

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Tortellini Salad

Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Keyword: salads

Ingredients

  • 1 ½ lbs Tortellini
  • 6 oz. Black Forest Ham or smoked turkey shredded
  • 1 red pepper julienned
  • ½ cup thinly sliced scallions
  • 1/3 cup pine nuts
  • 3 TB grated Parmesan

Dressing

  • 1/3 cup vinegar
  • 1 ½ tsp Dijon mustard
  • 1 1/3 cups olive oil
  • 1 TB fresh parsley
  • 1 TB fresh dill
  • 2 tsp dried basil
  • salt and pepper to taste

Instructions

  • Cook tortellini al dente
  • Combine solid ingredients
  • Toss gently with dressing

Dad’s Killer Guacamole

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Guacamole

Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: Vegan, vegetarian

Ingredients

  • 2 ripe Haas Avocados–dark green to the point of blackness butter-soft to the touch but not mushy. (Avoid the huge, bright green ones. They’re mealy and flavorless. Not one of Florida’s finer contributions to world culture.)
  • 1-2 tablespoons of your favorite salsa I like it medium-hot and smokey–Chipoltle for me! I used to dice the tomatoes and onions and peppers and all, and then just got lazy.
  • 1/4 tsp ground cumin or add more to taste
  • 1 small clove garlic crushed and minced a larger clove will give you more of a garlic kick
  • 1/4 tsp salt Again, add more to taste if you’d like; the previous two ingredients can be replaced w/garlic salt if you’re in a hurry
  • Juice of 1/2 Lime
  • A smidgeon of Dijon Mustard Shhh! Top secret!
  • A dash of tequila! This ingredient and the previous operate on the Vermouth-in-Martini/Mies van der Rohe principal–less is more.
  • Cayenne or finely diced jalapeños to taste for heat optional

Instructions

  • Combine in a bowl (a stone mortar is traditional) and mash the hell out of it until it’s smooth.
  • Serve with fajitas, chips, and/or veggies.

Cilantro Cauliflower Rice

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Cilantro Cauliflower Rice

We found this on Thaddeus’ Love Notes from Capay Farms. We all loved it!
Course: Side Dish
Cuisine: American
Keyword: Vegan, vegetarian

Ingredients

  • I large cauliflower
  • I tablespoon olive oil or butter
  • Salt and pepper to taste
  • ½ cup chopped cilantro
  • Juice of 1 lime

Instructions

  • In a large bowl, grate cauliflower florets using a large cheese grater or lightly pulse florets in a food processor until finely chopped and resembles rice.
  • In a large pot over medium-high heat, add olive oil (or butter). Add shredded cauliflower, salt and pepper.
  • Cook for 5 to 8 minutes, stirring occasionally, until cauliflower rice begins to soften. Be careful not to overcook as the cauliflower can get mushy.
  • Remove from heat and stir in chopped cilantro and lime juice. Taste and season with more salt if necessary.

Notes

Serves 6