Friday, June 27, 2014

new sides for summer 2014

how to use all your fresh farmer's market fare? Here are few summery sides for cook-outs or cook-ins. Enjoy!
red skin potato salad with dill & sour cream
3 pounds new red potatoes
1 cup light mayo
3/4 cup fat free sour cream
1/3 cup loosely packed fresh dill, chopped
2 celery stalks, chopped
1/2 white onion, chopped
S&P to taste
Place potatoes in a large pot and cover with water. Bring to a boil over high heat, then turn heat to medium-low, cover, and cook until tender but still firm, about 15 minutes. Drain, cool in an ice water bath until cold, about 5 minutes. Leaving skins on, cut into bite-size pieces, and place in a large mixing bowl.
Combine mayonnaise, sour cream, dill, celery & onions in a bowl and mix well. Season with salt and pepper to taste. Pour mayo mixture over potatoes and toss to coat evenly. Adjust seasoning if necessary. Cover and refrigerate at least 2 hours, or overnight.
lemon & parmesan cauliflower steaks via Organic Authority
1 head cauliflower
¼ cup olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh basil
½ teaspoon dried oregano
Sea salt and black pepper, to taste
½ cup grated parmesan cheese
Preheat grill or grill pan to medium-low.
Remove outer green leaves from cauliflower. Slice into ¾-inch thick slice “steaks,” cutting from top of head to bottom of stalk. (Some cauliflower florets will fall off; save for dipping in hummus or guacamole on the side!) Arrange steaks on a baking sheet or large plate. Whisk together oil, lemon juice, basil and oregano in a small bowl until smooth; season with salt and pepper. Brush mixture liberally on both sides of cauliflower to coat, reserving extra marinade. Arrange cauliflower on preheated grill. Cover and cook until browned on one side; turn over and cook until other side is browned, about 10 minutes in total. When flipping cauliflower, brush with reserved marinade. Sprinkle tops of cauliflower liberally with half of the cheese; cover and cook until melted. Turn cauliflower over; repeat with remaining cheese. 
bulgur & chick pea salad
1 cup bulgur or light bulgur
1-1/2 teaspoons salt, divided
1/3 cup diced red onion
1 red bell pepper, diced
1 small English (or hothouse) cucumber, seeded and diced
1/2 cup finely chopped fresh dill
1/3 cup finely chopped fresh parsley
1 15-ounce can chick peas, drained and rinsed
1/4 cup fresh lemon juice, from 1-2 lemons
1/4 cup EVOO
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper
1 teaspoon cumin
1 teaspoon sugar
Follow package directions to prepare bulgur - set aside to cool. Whisk together EVOO, lemon juice, dill parsley, garlic, cumin, salt and pepper. Combine the cooked bulgur with the red onions, remaining teaspoon of salt and the other ingredients. Mix bulgur with vegetables and pour dressing over - coat well. Season to taste with more salt, pepper, sugar or lemon if desired. Serve cold.

No comments:

Post a Comment