"This is an easy side dish that we can't seem to get enough of once the grill starts firing in the summer. We use one large metal baking dish just for cabbage, that way none of the others get ruined on the grill."
"Earthy beets, sweet apples, and aromatic fennel bulbs tossed with a honey Dijon dressing and roasted until tender. A distinctive and colorful side dish that highlights fall and winter produce."
"As a spread, dip or garlicky pita filling, classic hummus is both delicious and satisfying. Best of all, it's whipped up in seconds in a blender or food processor."
"Quinoa is tossed with onion, garlic, and herbs. This may be served hot or at room temperature. It can also be cooked in chicken broth for added richness."
"Eggplant slices are dipped in egg whites and whole wheat bread crumbs, then baked instead of fried, creating a healthier version of the traditional dish."
"Lots and lots of orange flavors in this gelatin salad. First there 's orange gelatin, then mandarin oranges, and finally, orange sherbet. But there are also a few sliced bananas tossed in just to keep you on your toes. Really nice."
"Any sweet pepper will work in this side dish, but I love the delicate spiciness of the long, pointy gypsy pepper. I use organic beans, and serve alongside a veggie burger."
"Cilantro and other ingredients are whirred in the blender to create a seasoning base called soffrito used in this Latin rice and pigeon pea - gandulas - dish. Tomato sauce and soffrito impart a lovely flavor to the rice that is then cooked with the peas."
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