RECIPES: Star-Worthy Sides

Bite Me More | June 9th, 2015

Want your side dishes to take center stage? This collection of supreme side recipes will thrill your taste buds!

Seven Bean Salad

Ingredients
Lemon Dijon Dressing
6 tbsp olive oil
3 tbsp champagne vinegar
1 tsp Dijon mustard
1 small garlic clove, minced
1 tsp mustard seeds
½ tsp lemon zest
½ tsp kosher salt
¼ tsp freshly ground black pepperSeven Bean Salad
2 cups fresh green beans, ends snipped
1½ cups frozen edamame, thawed
2 cups snow peas
1 cup fresh green peas
1½ cups canned chickpeas, rinsed and drained
1½ cups baby lima beans, rinsed and drained
1½ cups white (cannellini) beans, rinsed and drained
1 tbsp chopped fresh flat-leaf parsley
2 tsp fresh thyme
1 tsp lemon zest
¼ tsp kosher salt, or more to taste

Directions
1) For the Lemon Dijon dressing, in a food processor or blender, combine olive oil, champagne vinegar, Dijon mustard, garlic, mustard seeds, lemon zest, salt and pepper. Pulse 2-3 times, until well combines. Set aside.2) For the salad, bring a medium pot of water to a boil over high heat. Add green beans and edamame. Turn heat to low and cook 1 minute. Add snow peas and fresh green peas and continue cooking 1 minute more. Drain and immediately plunge into a bowl of ice water to stop cooking. Once cold, drain again and dry out completely. Place in a large bowl along with chickpeas, lima beans, white beans, parsley, thyme, lemon zest and salt. Pour dressing over salad, toss well and refrigerate covered until ready to serve.Serves 8-10

Strawberry Salad with Sugared Almonds

Ingredients
Sugared Almonds
1/4 cup sugar
2 tsp water
3/4 cup slivered almondsPoppy Seed Dressing
1/4 cup sugar
1/4 cup mayonnaise
2 tbsp milk
1 tbsp white vinegar
2 tsp poppy seeds8 cups romaine lettuce torn into bite-size pieces
1 cup sliced strawberries
1/2 cup dried cranberries

Ingredients

Sugared Almonds
1/4 cup sugar
2 tsp water
3/4 cup slivered almonds

Poppy Seed Dressing
1/4 cup sugar
1/4 cup mayonnaise
2 tbsp milk
1 tbsp white vinegar
2 tsp poppy seeds

8 cups romaine lettuce torn into bite-size pieces
1 cup sliced strawberries
1/2 cup dried cranberries

Directions
1) For the almonds, in a medium saucepan, combine sugar and water. Cook over medium heat until sugar dissolves. Add slivered almonds and stir to coat. Continue to cook and stir until sugar and almonds turn golden. Remove from heat and place almonds on a piece of aluminum foil that has been coated with non-stick cooking spray.

2) For the dressing, in a small bowl, whisk sugar, mayonnaise, milk, vinegar and poppy seeds.

3) In a large bowl, combine lettuce, strawberries, cranberries and sugared almonds. Toss with dressing and serve.

Serves 6

Middle Eastern Tabbouleh Salad

Ingredients
1½ cups medium-grind bulgur
1 cup canned chickpeas, rinsed and drained
3 tbsp olive oil
1 tsp ground cumin
1 cup crumbled feta cheese
3 large tomatoes, seeded and diced
1 English cucumber, peeled, seeded and diced
¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
2 tbsp fresh lemon juice
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
½ tsp kosher salt
¼ tsp freshly ground black pepper

Directions
1) In a small saucepan, bring 3 cups of lightly salted water to a boil. Place the bulgur in a heatproof bowl and cover with boiling water. Let stand at room temperature for 30 minutes. If there is any remaining water, drain bulgur in a fine-mesh sieve, pushing out excess liquid.

2) In a large mixing bowl, combine bulgur, chickpeas, olive oil and cumin. Stir in feta, tomatoes, cucumber, sun-dried tomatoes, lemon juice, parsley, mint, salt and pepper. Let sit for 10 minutes for flavors to combine. Serve at room temperature.

Serves 6-8

Rosemary Roasted Potatoes

Ingredients
2 lbs mini white potatoes
2 tbsp olive oil
2 tbsp whole grain Dijon mustard
1 tbsp chopped fresh rosemary
1 tbsp fresh lemon juice
1 large garlic clove, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper

Directions
1) Preheat oven to 425ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) Cut potatoes in half, or if they’re large, in quarters. Place in a large bowl and add olive oil, mustard, rosemary, lemon juice, garlic, salt, pepper and cayenne. Toss well to coat. Spread potatoes in a single layer on prepared baking sheet disregarding any excess dressing. Roast potatoes 15 minutes, turn them and roast an additional 15 minutes until crusted on the outside and tender inside. Serve immediately.

Serves 4-6

Balsamic Grilled Vegetables

Ingredients
Balsamic Marinade
1/3 cup balsamic vinegar
1/3 cup olive oil
1 small garlic clove, minced
1 tsp Dijon mustard
1 tsp kosher salt
1/4 tsp freshly ground black pepper

Vegetables
2 large red bell peppers, quartered lengthwise and seeded
2 large yellow peppers, quartered lengthwise and seeded
2 large zucchini, cut into 1/3-inch diagonal slices, total of 12
6 medium portobello mushrooms (approx. 3-inch diameter), peeled, gills gently scooped out with small spoon
6 rosemary sprigs (4″ in length), leaves removed from the bottom half

Directions
1) For the marinade, in a large bowl, whisk balsamic vinegar, olive oil, garlic, Dijon mustard, salt and pepper. Add red peppers, yellow peppers and zucchini slices, tossing well to coat. Marinate at room temperature for 15 minutes. Add mushrooms, tossing gently and marinate another 15 minutes.

2) Lightly coat grill with non-stick cooking spray and heat to medium-high heat. Remove vegetables from marinade and keep marinade to brush on vegetables while grilling.

3) Working in batches, grill the vegetables until tender and lightly charred, about 8-10 minutes for the peppers and 7 minutes for the mushrooms and zucchini. Brush with marinade once or twice during cooking.

4) Remove from grill. When you are almost ready to serve the stacks, place the mushrooms upside down on a flat surface. Next, layer with a slice of red pepper, zucchini, yellow pepper and another slice of zucchini. Poke the rosemary sprig through the middle of each stack with the leaves at the top.

Serves 6

Baked Zucchini Chips
Ingredients
1/4 cup milk
3/4 cup freshly grated Parmesan cheese
1/2 cup breadcrumbs
1/2 tsp kosher salt
1/8 tsp freshly ground black pepper
4 large zucchini, sliced into 1/4-inch thick rounds

Directions
1) Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

2) For the chips, pour milk in a small bowl. In a medium bowl, combine Parmesan, breadcrumbs, salt and pepper. Working one at a time, dip zucchini rounds in milk and then coat in the Parmesan mixture.

3) Lay crusted slices on prepared baking sheet and bake for 20 minutes. Flip zucchini rounds and continue to bake another 10 minutes. Sprinkle with kosher salt and serve.

Serves 4-6