Gotta have a fresh side dish (or main!) for your summer outdoor table? Look no further! Tabouleh is light, fresh, refreshing, yet filling at the same time. It bursts of flavor leaving you wanting more & more. Here's my take, enjoy!
Time: 10 mins
Ingredients:
2 handfuls flat leaf parsley
1 handful fresh mint leaves
1 handful spinach
1 tomato
1 slice red onion
1 small cucumber
Juice of 1/2 a lemon
1 tablespoon extra virgin olive oil
Recipe:
Carefully remove the stems then roughly chop the mint, parsley & spinach.
Cut the tomato, cucumber & the slice of red onion into small dices. Add it to the greens.
Drizzle on the lemon juice & olive oil.
At this point you can add in couscous or any other grain if you like. Toss to combine, refrigerate for 10-15 mins if you like it chilled.
Weird to try making something you never ate before! What can I say, I'm adventerous! And I'm glad I tried it. Succotash just might be the perfect side dish for Spring (if it ever shows up!)
Time: 40 mins
Ingredients:
1 can lima beans
2 cups corn kernels (I used frozen)
1/2 white onion
3 cloves garlic
1 teaspoon dried thyme
1/3 red onion, diced
2 cups grape tomatoes
1 tablespoon olive oil
1 tablespoon red wine vinegar
Salt & pepper to taste
Recipe:
Pour the lima beans, 1/2 onion, garlic cloves & some salt and pepper into a medium sized pot. Cover with water.
Bring the water to a boil then cover the pot & lower the heat to a simmer. Let simmer for 20 mins.
Once the 20 minutes are over, reserve about 1 cup of the liquid, then strain the rest. Remove the garlic cloves & half onion.
In a large skillet, add the olive oil & the red onion. Sauté for 1 min on medium heat.
Add the tomatoes, thyme & the corn to the skillet.
After about 3 minutes, add the lima beans, red wine vinegar & reserved liquid to the skillet. Add salt & pepper now as well.
Toss the mixture to combine, then remove it from heat & serve!
A classy, sophisticated side dish that is so easy to make! Here's my take on it.
Time: 1 hour
Ingredients:
4 rustic potatoes
5 tablespoons butter, melted
3 cloves garlic, crushed
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon smoked paprika
salt & pepper to taste
Cooking oil spray for the pan
Recipe :
Preheat oven to 425. Cover a glass Pyrex dish with foil & spray to coat with cooking oil.
Put the garlic cloves inside the butter so they begin to infuse.
Wash & dry potatoes, then take them one by one to cut on a cutting board. You're going to want to lay 2 chopsticks on either side of the potato to avoid cutting straight through the bottom (so the potatoes fan out like the picture above).
Cut about 1/4 inch thick slices through the entire potato (until your knife hits the chopsticks). Do the same for all 4 potatoes.
Place the potatoes into a bowl of cold water as they are finished being cut. This will wash out some of the starch from inside the potato before you bake it. Make sure they are dry before baking, though.
Arrange the potatoes in the Pyrex dish & fan them out slightly with your hands. Sprinkle salt & black pepper as desired.
Brush the garlic butter mixture on top of each potato. Cover with aluminum foil & bake for 35 mins.
Take the potatoes out of the oven, uncover them, then brush more of the butter mixture on them.
Sprinkle the breadcrumb mixture on top of each potato, trying to get some inside the little slits.
Brush with more butter & bake again UNCOVERED for another 10-15 minutes or until the potatoes are golden, cooked through.
