side dishes – Page 15

Paleo Summer Squash & Almond Fritters

August 2, 2014December 29, 2014CSA Shares, RecipesLeave a Comment

Score! This recipe a: used up 2 big zucchini from my overabundant CSA squash stash, and b: was tolerated (possibly even enjoyed) by my poor, long-suffering zucchini-averse DH. I call that a success in my book. And, since it’s a relatively quick and delicate-tasting side that can be dressed a bunch of different ways, I’m calling this the LBD of zucchini dinners.

I think I’ll be making it a bunch throughout the rest of this squash season.

Gluten-free, paleo, whole30, ovo vegetarian

Paleo Summer Squash & Almond Fritters

2 large zucchini or other summer squash (I used overgrown pattypan squash)
Onion (I used 5 large red spring onions – bulbs and lower stalks only)
1/2 cup almond flour
1/4 cup parsley (this week’s CSA held curly parsley)
1 tsp. + sea salt
1/2 tsp. black pepper
4 Tbsp. coconut oil

Shred your squash and add to a colander to drain. Sprinkle with sea salt and let sit 20 minutes to draw some of the water out.

Shred the onion while you’re waiting and add to a large bowl. Chop the parsley. Add the almond flour, egg, parsley, 1 tsp. salt and black pepper to the bowl.

When your squash is done hanging out, squeeze all the water you can from it and add 2 cups to the bowl. Mix well to combine and shape into patties. For this amount, I got 6 large patties.

Heat the coconut oil your largest skillet over medium-high heat. Once the hot oil has reached the temperature that a drop of water sputters when it hits the pan, gently add the patties – leaving room between each so they don’t steam. Cook 3-4 minutes per side, or until nicely deeply browned.

Serves 2 for dinner + 1 for lunch as a side

Roasted Beet & Chard Greens aka “CSA Cleanup”

July 26, 2014December 29, 2014CSA Shares, Recipes1 Comment

Did you get a mess of beets in your CSA box this week? Want to know what to do with all those random greens? Roast them! This recipe saves beautifully and leftovers can be re-worked a million different ways. Just think of them like spinach. Would spinach be good here? Like, say, tucked into an omelette or as a nice burger topper? Yes? Use a hand full of these greens instead!

Vegan, Vegetarian, Gluten-free, Paleo, Whole30

Roasted Beet & Chard Greens aka “CSA Cleanup”

A boatload of greens – I used the tops of 1 large bunch of beets + 1 bunch of rainbow chard (8 cups or so total)
Garlic – I used 10 cloves
Fat – I used a drizzle of olive oil because that’s what I had. Bacon fat would be luurvely here.
Salt & pepper
Optional: citrus juice or preserved lemon

Set your oven to 375. Prep your largest baking sheet with a foil liner.

Wash your greens and slice into inch or so thick ribbons. Arrange on the prepped baking sheet as evenly as possible.

Chop your garlic roughly and sprinkle over the greens.

Drizzle with fat.

Salt and pepper liberally.

Roast 20-30 minutes, or until the greens are slumpy and the garlic is beginning to brown.

Serve. These greens are fantastic with a shot of citrus juice or some preserved lemon.

Makes 2 huge dinner servings if you’re using these greens as the “bulk” of your meal or a bunch of little additions for other meals.

Roasted Carrot Strings with Meyer Lemon Cream & Basil

April 6, 2014December 29, 2014RecipesLeave a Comment

Zoodles (carroodles?) are fun. I’m still loving the spiralizer I finally broke down and purchased and although the waste ratio is a little high on thin carrots, I’m still behind whipping a pound of carrots into strings for dinner. Kind of exhausting after an intense arm workout, but worth it.

Gluten-free, paleo, Whole30, vegan, vegetarian

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Roasted Carrot Strings with Meyer Lemon Cream & Basil

Adapted from Meyer Lemon Roasted Carrot Strings with Lemon Garlic Sauce from Running to the Kitchen

1 pound carrots
3 Tbsp. extra virgin olive oil
Juice of 1 Meyer lemon (or 1 lemon + a squirt orange)
Kosher salt & fresh cracked black pepper
1/4 cup basil leaves

Meyer Lemon Cream

1/4 cup coconut cream (you can either buy a can of coconut cream or put a full-fat can of coconut milk into the fridge for a few hours so the cream rises and solidifies a bit)
2 cloves garlic
Juice of 1 Meyer lemon (or 1 lemon + a squirt orange)
1/2 tsp. apple cider vinegar
1/2 tsp. chipotle powder
Kosher salt & fresh cracked black pepper

Preheat your oven to 400 degrees. While your oven is heating, spiralize your carrots into strings (or use a julienne peeler or cut into very thin strips).

In a large bowl, combine the olive oil with the juice of 1 lemon, a big sprinkle salt and a few cracks of black pepper. Whisk to combine. When the carrot strings are done, add to the bowl and toss to combine.

Cover a baking sheet with foil and lightly grease with ghee or coconut oil. Spread the carrots evenly on the baking sheet and pop into the oven. Roast for 20 minutes, tossing every so often to promote crispness.

While the carrots are working, make your cream. Mince the garlic and chiffonade the basil. In a small bowl, mix the coconut cream, juice of 1 lemon, apple cider vinegar, a big pinch salt, few cracks black pepper and chipotle powder. Taste for zinginess and salt. Add more acid or salt if needed.

When the carrots are finished, remove from the oven and serve with the lemon cream. Sprinkle basil over to garnish.

Serves 2 for dinner.

Roast Broccoli with Gremolata and Anchovy Oil

January 11, 2014Recipes2 Comments

This is a nice little dish – and easy to make. It takes boring old broiled broccoli and kicks it up a notch for an indulgent feeling weeknight side.

Roast Broccoli with Gremolata and Anchovy Oil

2 heads broccoli
1/4 cup almonds
2 Tbsp. parsley
Zest of 1 lemon
1-2 cloves garlic
1 tsp. kosher salt
1 Tbsp. anchovies
4 Tbsp. olive oil
1 tsp. crushed red pepper flakes
Drizzle olive oil
Salt & pepper for sprinkling

Set your oven’s broiler on high and line a baking sheet with foil. Break down the broccoli into florets and half inch pieces of peeled stem. Lay in a single layer on the cookie sheet, drizzle with olive oil, and sprinkle with salt & pepper. Slide into the oven and broil 15 minutes, flipping halfway through, until deeply browned and crispy in spots.

Start the anchovy oil. This component is optional, but I really liked it. Put the 4 Tbsp. olive oil into a small pan over medium-low heat. Dice the anchovy and add to the pan. Sautée gently until the rest of dinner is ready, adding the red pepper after 5 minutes or so.

While the broccoli & oil are working, toast the almonds in a dry pan. When browned, chop fine and add to a small bowl. Chop the parsley and garlic fine and add to the almonds. Add the lemon zest and salt and set aside.

Serve the broccoli topped with Gremolata and anchovy oil. Serves 2 for dinner, with leftover Gremolata.

Asian Pear & Celery Salad

December 14, 2013RecipesLeave a Comment

This is a nice little bright salad that is quick to whip up and uses the best that Fall has to offer. It’s fresh, goes with pretty much anything, and makes a great accompaniment to something light – like the pictured Spicy Tuna Cakes from the soon-to-make-it-to-my-hot-little-hands cookbook Nom Nom Paleo: Food For Humans. If this recipe (and everything on author Michelle Tam’s site, really – she’s never steered me wrong) is any indication, I’ll be cooking each and every dish from the book – and loving them.

And yes, that’s a snowman tuna cake, thankyouverymuch. Because I’m an adult, and have adulty things, like non winter-related cupcake tins.

Asian Pear & Celery Salad

4 stalks celery, cut on a bias
1/2 an Asian pear, cut into bite-sized pieces
2 Tbsp. cilantro, chopped

Dressing

2 tsp. rice vinegar
Zest of 1 lime
2 Tbsp. grapeseed (or other neutral) oil
Big pinch Kosher salt

As you cut the things that need cutting, add to a medium bowl. In a separate small bowl, whisk together the dressing ingredients. Add dressing to salad and toss.

Serves 2 for dinner as a light side or 1 for lunch as a nice sized salad.

This would most likely also be tasty with a tangle of pecorino romano or other aged hard cheese added before serving, with a few cracks of black pepper.

Brussels Sprouts with Bourbon, Apple & Fennel

December 7, 2013Recipes1 Comment

I KNOW… I’m the WORST. More brussels sprouts. Just what you needed in your life.

But they are! I’m a long standing member of the brussels sprouts evangelical committee and I’m here to tell you: brussels sprouts are fantastic if you cook them right. Nutty, delicate, hearty, and comforting all at once – brussels can become the backbone of your fall and winter larder.

And I’m calling this recipe paleo-friendly, even though it has Honey Jack. A belt won’t kill you 🙂 If you don’t want/don’t have bourbon in your life, just omit – life will go on and your dish will still taste magnificent.

Brussels Sprouts with Bourbon, Apple & Fennel

4 cups shredded fresh brussels sprouts
3 Tbsp. ghee
1/2 Fuji apple
1 bulb fennel
Apple cider vinegar (Dr. Bronner’s is the best)
Honey Jack
Kosher salt & black pepper

Set your broiler to high. If your brussels are pre-shredded, spread out on a cookie sheet wrapped in tin foil. If not, shred (I use the shredding disc of my food processor) first. Melt 2 Tbsp. of the ghee.

Spread the melted ghee over your brussels, toss with your hands to combine, and hit with salt & pepper.

Broil 10-15 minutes – tossing every 5 minutes or so to avoid scorching – or until browned at the edges and threatening to burn.

While your brussels are browning, slice the apple and fennel thinly. Add to a large pan over medium heat, along with the last Tablespoon of ghee. Hit with some salt and pepper and sautee until beginning to brown.

Turn the heat down to medium low and add 2 caps of vinegar and a glug of Honey Jack. Stir and sautee until tender and browned and the brussels are done.

Combine everything in a large bowl and toss to combine. Taste for seasoning. I hit with another 3 caps vinegar, salt & pepper. You’re looking for nice bright tastes here. Something bold.

Serve alongside something like a nice smoky pot roast. Serves 2 for dinner + 1 for lunch.

Bread-Free Pork & Sweet Potato Stuffing

November 30, 2013RecipesLeave a Comment

Mmmm… stuffing. Some people seem to go bugnutty over stuffing this time of year. I think Stove Top has addressed this issue properly in their holiday 2013 spots – hilarious. I remember just such “wars” breaking out at Thanksgiving when I was a kid. My family was divided – some preferred Stove Top, some Pepperidge Farms, and some my grandmother’s oyster dressing made with wild rice (which, to be fair, was always served alongside stuffing – and was gross).

Me? I’ve never been too crazy about stuffing. Or dressing, for that matter. I loved bread as much as the next kid – but dressing, not so much. And stuffing in the bird always freaked me right out. About the only part of the whole stuffing/dressing issue I dug were the two bites of almost burnt, butter-drenched bites on the top (or bottom – depends on who was doing the scooping) of the bowl (but only if it had a lot of celery) and that’s about it. Mashed potatoes, green bean casserole and that infernal canned cranberry jelly were really where it was always at for me. Don’t get me started on cranberry sauce vs. cranberry jelly. I realize the stuff in the can is possibly radioactive and only maybe once met a cranberry somewhere way back in its past – but yum. Gelatinous tart and sweet tastiness. “Fancy” cranberry sauce is just wrong.

Enter adulthood, and my own Turkey Day traditions – and nary a stuffing or dressing in sight. I still do a green bean, usually some sort of gravy (sadly, not my grandmother’s giblet gravy – that recipe I don’t have and can’t find), a bevy of potatoes, and generally some sort of decadent pork dish at the center.

This paleo-ified and gluten-free stuffing would make the perfect holiday get-together side – and makes a darn tasty dinner in and of itself. Plus, any leftovers can be transformed into a luxurious lunch with the addition of — wait for it — you’ll never guess — an egg.

Bread-Free Pork & Sweet Potato Stuffing

1 pound ground pork
4 ribs celery
1/4 c. chopped pecan bits
1 Tbsp. fresh picked thyme
5 small cloves garlic
1 Tbsp. granulated garlic
2 Tbsp. coconut oil
1 Tbsp. unsalted grass-fed butter (Kerrygold)
2 small sweet potatoes (about 2 cups when diced)
Kosher salt & cracked black pepper

Heat the coconut oil in a large pan over medium – medium-high heat. Add the pork and start breaking up with a spatula. Sautee until deeply browned, mashing and stirring frequently to break up into as tiny pieces as possible and avoid over-browning.

While that is working, peel and petite dice the sweet potatoes. Chop the celery and garlic. Pick the thyme and chop.

When the pork is done, remove to a paper towel lined bowl to hang out for awhile (keep the fat in the pan to use for the veggies).

Add the potatoes, celery & garlic to the pan. If there is less than a Tablespoon or so of fat in the pan, add a little coconut oil. Add the onion powder, thyme, a few pinches salt and a few cracks of black pepper. Sautee the veggies, stirring frequently and turning the heat down to medium if necessary until the celery is beginning to soften and the potatoes have gone soft and golden in spots. This should take 5-10 minutes. Taste and adjust seasoning as necessary.

While the potatoes are cooking, heat a smallish pan over medium heat and add the butter. Add the pecans and cook until beginning to brown.

To serve, mix all components – the reserved browned pork niblets, potato mixture and pecans and chow down.

Makes enough to feed 2 for dinner as a main dish + 1 for lunch bolstered with a couple of eggs. If you want to serve a whole gathering, scale up – keeping the ratio of thyme-heaviness, celery and onion powder appropriate to your amount of sweet potatoes.

Vinegary Brussels Sprouts with Bacon & Carraway

November 23, 2013RecipesLeave a Comment

It’s the Most .. Wonderful Time Of The Year – brussels sprouts season! Yeah, you heard me – I unabashedly love those little nubbly cabbages in pretty much all their forms and have since I was a munchkin. Not only do they appeal to my love of the cute & tiny, but they’re packed full of vitaminy goodness and are damn tasty to boot.

Hate brussels sprouts? Well, you’re not alone. They used to freak my DH out, too, until I started shaving them – and cooking them with bacon until browned and nutty around the edges. Scared of the sulfury bitter taste? You won’t get that here. This is not your grandmama’s cooked-to-death boiled brussels recipe. These suckers are good.

Vinegary Brussels Sprouts with Bacon & Carraway

3 slices thick cut bacon (I used applewood smoked bacon from Trader Joe’s)

1 red onion

4 Tbsp. red wine vinegar

2 Tbsp. Dusseldorf style yellow mustard (Grey Poupon, grainy mustard, or my other favorite – Gulden’s – would work here, too. I just so happen to have come across a sexy little mug of mustard at a specialty market and couldn’t help myself. A girl can never have too many types of mustard.)

2 tsp. carraway seeds

Kosher salt & black pepper to taste

A big stalk of fresh brussels sprouts if you’re lucky enough to find one, a package of fresh brussels sprouts if not – just not frozen, ok?

Cut the bacon into strips to form lardon-like pieces (or dice – whatever your fancy). Crisp in a large pan over medium heat. Remove to paper towels once crisped. While that is working, thinly slice your onion.

To the now vacant pan, add the onion and 2 Tbsp. vinegar and a big pinch salt. Sautee until soft.

While your onions are doing their thing, shred your brussels. I do this using the shredding blade of my food processor, but if you don’t have one and have an idle pair of hands in your kitchen, thinly slice. You’re looking for 3-4 cups.

Add the Brussels to the pan and stir to combine. Let go until beginning to wilt and add the other 2 Tbsp. red wine vinegar, the mustard, a big pinch salt, a few cracks black pepper, and the carraway seeds. Sautee, stirring frequently, until browned on the edges and looking like burning is imminent in places. Taste for salt and acid. Add more vinegar or salt if needed.

Combine with the bacon and serve.

Serves 2 for dinner alongside something like a pork chop coated in more mustard ❤ + one for lunch

Mom’s London Broil with Pureed Bacony Spinach

November 17, 2013Life, RecipesLeave a Comment

London broil had to be one of my very favorite dishes growing up. My mother made it often, since it was an inexpensive way to feel like you’re having steak, and I remember thinking it was the height of attainable fancy (especially when served with asparagus slathered in faker hollandaise or buttered button mushrooms). To this day, London broil – and specifically this cooking method – is my go-to when I’m tired of dithering with other cuts of meat and just want something that a: isn’t going to break the bank, b: can stretch through multiple meals, and c: feels and tastes like steak – without having to deal with trimming fat and guesstimating cooking times. My DH and I generally end up eating a generous portion for dinner, and then I use the leftovers in salads (if they make it that far) for a few days after in lunches.

In celebration of her birthday this year, I’m sharing this childhood favorite with you guys – I think Mom would definitely approve of the side.

Happy birthday, ma. I sure do miss you.

Mom’s London Broil with Pureed Bacony Spinach

16 ounce bag frozen spinach
1/4 c. coconut milk
4 slices thick cut bacon (double smoked is awesome here)
1 onion
8 cloves garlic
2 lb. London broil
Kosher salt & cracked black pepper

Set your broiler on high and place the top rack as close to the heating element as you can get it. Wrap a cookie sheet in tinfoil. Place your steak on the prepared cookie sheet to come to room temperature while you make the side.

Stack your bacon slices and slice into thin strips width-wise (mini lardons). Slice the onion thinly. Add to a large pan over medium heat and sautee until the bacon and onion are browned, stirring often to avoid burning. While that is working, slice your garlic cloves. When you have half the garlic done, add to the pan with the onions & bacon – the rest is going in the London broil.

When your bacon & onions are nice and browned. add the spinach. If you defrost first, your life will be easier – I never remember to, so I ended up breaking it up with a spoon as I could and stirring frequently to avoid sticking and burning. If you go this route and need a little oil, that’s ok.

When the spinach is melted, add the coconut milk and stir to combine. Add a big pinch salt and a few cracks black pepper and transfer the whole mixture to a blender. Blend until smooth, adding splashes of water if the mixture gets too dry to move. Taste & add salt and pepper if needed.

On to the meat. Score your London broil in a diamond pattern on both sides – slipping garlic slices into the scores as you go. Liberally salt and pepper both sides.

Broil 4 minutes per side* and set on a cutting board with drip channel to rest for 5 minutes before serving.

To serve, slice against the grain on a bias. The meat serves 4 for dinner or 2 for dinner + 2 lunches; the side can comfortably serve 3-4 for dinner if you’re not expecting potatoes. I might supplement with come cauliflower mash if everyone is starving.

* I’ve always eaten mine rare — oh, who am I kidding – I love it blue — if your predilections are a little less macabre, adjust the cooking time to your liking – about a minute or so extra per doneness measure. 5 minutes should get you medium-rare. As always, your mileage may vary and this is just an estimated cooking time. Listen to your broiler.

Lazy Baked Squash with Goat Cheese, Arugula & Lime Vinaigrette

November 2, 2013December 29, 2014Life, Recipes1 Comment

Thank you so much, Molly Hays of Remedial Eating, for posting the methodology for this squash. This squash is truly a revelation – no longer will I have to endanger limbs and make my Darling Husband cringe in terror as I attack hard squash with a meat cleaver.

If you’re not familiar with Remedial Eating, check the link out. Molly’s writing is full of beautiful prose and her recipes are homey and comforting with interesting flavor combinations/takes on flavors – plus, she lives in (one of) my home town(s). So, there’s that.

I made this squash on a busy weeknight and the whole thing took 48 minutes from start to table. I will be repeating this dish’s success many times over the course of this winter – and see visions of weekly squash roasts in my Monday nights future. I’m dying to try some of the flavor combos listed at the end of Molly’s post – and am itching to add a few more of my own like:

Aged balsamic vinegar & pecorino cheese

Toasted garlic, chili or chipotle powder, egg & stout cheese (pecorino? glouchester? aged sheep gouda?)

Toasted cashews, curry, cilantro & lime

Apple, toasted pecan & lemon/lime vinaigrette

Bacon, toasted pecan & bleu cheese

Apple, sage, bacon & toasted pecan

The possibilities are endless.

This side is fantastic when served alongside a nice London broil – or a minute steak – or alone for lunch; whatever your fancy.

Lazy Baked Squash with Goat Cheese, Arugula & Lime Vinaigrette

Adapted from Lovely Squash for Lazybones from Remedial Eating

1 acorn squash
1-1.5 ounces goat cheese per squash half (omit if strict paleo, vegan or doing Whole30)
1 Tbsp. grapeseed oil
1 tsp. lime or lemon juice (I used my go-to bottle of salvation, Nellie’s Key Lime juice)
1 tsp. spicy mustard (I used Gulden’s Spicy Brown Mustard)
1 big pinch kosher salt
A few cracks fresh black pepper
Chipotle to sprinkle
1 big hand full arugula per squash half

Preheat your oven to 375. Place your squash on a cookie sheet wrapped in tin foil and slap into the oven. Let bake 30-45 minutes, or until your knife goes in with minimal effort.

Slice the squash in half and place cut side down on the prepared sheet. Slip back into the oven until you can pierce the thickest part of your squash and it gives absolutely no resistance – like a knife through hot butter. This should take 15-30 minutes.

Remove the tray from the oven and set aside to cool until handleable – or if you’re impatient like me – let cool for 2 minutes and then pick up with a dish towel, and scoop the squash guts out.

Sprinkle with goat cheese, vinaigrette and chipotle powder. Top with arugula.

Serves 2

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