Side Dish Recipes

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Sun-Dried Tomato Polenta Recipe Recipe

Sun-Dried Tomato Polenta Recipe

02.16.12 by Jackie

Polenta is a coarse corn meal that, if cooked properly, makes a great side dish. It's definitely a change from mashed potatoes. I had some left-over polenta from last time I made cornbread, so I made this version, flavoring it with a small jar of sun-dried tomatoes and garlic. 

The preparation is similar to making risotto. The polenta cookes in a certain amount of broth until all the liquid is absorbed and there isn't a raw, starchy taste. At the end, I add sour cream for a richer mouth-feel.


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Quinoa with Asparagus and Mushrooms Recipe

Quinoa is a great side dish. By itself it can be pretty bland, so I seasoned it using vegetable stock and added asparagus spears and beech mushrooms. The dish pairs wonderfully with chicken or tofu. I could eat several plates of it without worrying about calories!



It's a great, healthy alternative to pasta or rice. Quinoa is incredibly versatile, and you can pair it with pretty much any combination of protein and vegetables. Plus, it's gluten free!


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French Green Beans with Baby Bella Mushrooms Recipe

This is the time of the year when haricots verts ("green beans" in English) are available everywhere. Don't be fooled by fancy-schmancy French names; the main difference from the regular kind is that these are thinner, more delicate green beans with a crisper texture. Either way, green beans are a great ally in the struggle to keep healthy (especially after days of eating heavy Thanksgiving food).

They're rich in fiber, vitamins and minerals; I think they're also a great side dish that makes you feel full without packing on the calories. I sautéed the French green beans with baby Bella mushrooms for added flavor and also incorporated caramelized onions, thyme, oregano and basil.
 

 


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Savory Apple Side Dish Recipe (Baked Stuffed Apples)  Recipe

Apples are the quintessential fall fruit. They're a great substitute for boring vegetable side dishes or potatoes. Granny Smith apples work wonders in savory dishes because they have a crunchy, crip texture with a hint of acidity.

This particular side dish is ultra-easy to prepare. I stuffed the apples with a combination of freshly cracked walnuts and hazelnuts, red onions, pure cane sorghum (you could also use maple syrup) and a few spices. To add a little tenderness and sweetness to the dish without overwhelming it, I alternated a few slices of McIntosh red apples and stuffed the apples with Kentucky pure cane sorghum from Bourbon Barrel (check out the tip section), which has a texture similar to corn syrup but is so much more flavorful. I placed a little apple cider at the bottom of  an oven-safe baking dish, added the savory stuffed apples and baked them for about 30 minutes. Et voilà!

 


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White Asparagus Salad Recipe (Goi Mang) Recipe

Traditional Vietnamese cooking is widely known for its healthy properties and for the freshness of the ingredients. The food is simply prepared with very easy cooking techniques, which is great if you’re in a rush.

Gơi măng tây (which literally translates to "French bamboo shoots" in Vietnamese) is a typical Vietnamese salad that embodies these qualities. What are French bamboo shoots you ask? Asparagus! Fresh white asparagus are available at my local market, so I decided to use them in this dish. They provide a different texture for this type of raw salad. It's a bit more work than cooking green ones, as white asparagus have to be carefully peeled for optimum tenderness. 


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