Roasted Cabbage and Bacon

26. March 2013 · Write a comment · Categories: Side Dish · Tags: , , , , , , ,

I think I found the easiest side dish ever! I was running out of ideas for making a side dish from a head of cabbage the other day when I decided to try roasting it. I’d heard of people doing this, but I’d never tried it. But I couldn’t just throw it on a roasting pan, I had to jazz it up a bit. And what’s better to jazz things up that bacon?!? So I put a slice of bacon on top of each cabbage wedge, drizzled it with a little olive oil and vinegar and roasted it. YUM! I think next time I might add more bacon, but other than that, it was perfect!

 

 

 

Roasted Cabbage with Bacon

1 head of cabbage (I used green cabbage)

4-8 slices of bacon

1/4 C olive oil

1/4 C vinegar of choice (I used apple cider vinegar)

salt and pepper to taste

Preheat oven to 375F. Wash cabbage and cut head into quarters. In a bowl, whisk together olive oil, vinegar, salt and pepper then place cabbage in the bowl. Coat cabbage with vinaigrette then place cut side down on a cookie sheet. Lay 1-2 strips of bacon over each cabbage wedge. Roast for about 30 minutes or until bacon is crisp and cabbage is softened.

Roasted Beets and Sunchokes with Rosemary

26. March 2013 · Write a comment · Categories: Recipe, Side Dish · Tags: , , , , , , , ,

My veggie box has recently arrived containing a vegetable I had heard of only on cooking shows: the sunchoke also known as the Jerusalem Artichoke. I really had no idea what to do with this vegetable; so the first time it arrived I chopped it and put it in soup. The taste was similar to potato. This time, I decided to roast it along with beets that came in the box as well. I added some olive oil and some fresh rosemary and salt. Let me tell you, roasting is the way to cook a Sunchoke! …beets, too! 

 

 

Roasted Sunchokes and Beets with Rosemary

1 lb golden and/or red beets (about 6 large or 10 small)

1 lb sunchokes (about a dozen)

3 Tbs Olive oil

2 Tbs fresh rosemary (or about 1 Tbs dried)

salt and pepper to taste (about 1 tsp each works for me)

 

 

Preheat oven to 410F. Scrub beets and sunchokes then cut into 1 inch pieces – no need to peel them! Put veggies into a bowl with rosemary, salt, pepper and olive oil. Massage oil and rosemary into veggies with your hands…or you can just use a wooden spoon to stir. Place veggies in a single layer on a cookie sheet and roast for about 40 minutes or until you can easily pierce the veggies with a fork.

 

 

Apple, Celery Root and Bacon Salad

10. December 2012 · Write a comment · Categories: Salad, Side Dish · Tags: , , , , , , ,

I had no real idea what celery root was until it came in my veggie delivery box last week. I wasn’t even sure which item in the box was celery root until I’d eliminated everything else and was left with something that looked a little strange. This is celery root also known as celeriac:

 

Celery Root

I’m not a fan of the flavor of raw celery, so I wasn’t sure if I’d like celery root as it does have a mild celery flavor. But in this dish, the celery flavor isn’t overpowering and it didn’t detract from the other flavors at all. Once you add in the apple, bacon and dressing you have a very flavorful, tangy, sweet and sour salad that can be a side dish or a meal. Give this strange looking vegetable a try!

 

Apple, Celery Root and Bacon Salad

1 celery root, scrubbed, peeled and chopped

2 medium apples cored and chopped

1/3 C white or apple cider vinegar

1 t honey

2 t Dijon mustard

1 T chopped fresh parsley

4 strips of bacon cooked and crumbled

 

Mix all ingredients and let stand for at least 30 minutes before serving to let the flavors mingle.

Maple Glazed Salmon with Sun-dried Tomato Green Beans and Sauteed Carrots and Kale

17. September 2012 · 1 comment · Categories: Entree, Meal Plans, Recipe, Side Dish · Tags: , , , , , , , ,

My garden is steadily producing veggies for us to eat for dinner these days. I’m not getting much extra (except for the apple tree!), but I’m getting enough to feed my family vegetables that I’ve grown. This week I got some green beans, kale, cucumbers and some lettuce. For dinner last night I got some nice looking Wild caught Coho salmon and looked to the garden for the sides. The result was carrots and kale sauteed in bacon grease and green beans with sun dried tomatoes sauteed in coconut oil. I used a maple glaze on my salmon and the full meal was very good!

 

 

 

 

Maple Glazed Salmon

1 lb salmon fillet (wild caught is best)

1/4 C maple syrup

2 T soy sauce or coconut aminos

 

Remove any bones from fillet and place on a cookie sheet. Preheat oven to 350F. Mix Syrup and soy sauce or coconut aminos in a small bowl then spoon over salmon. Bake for about 15-20 minutes careful not to overcook fish.

 

 

Sauteed Carrots and Kale

1T bacon grease or coconut oil

2-3 C sliced carrots

small bunch of kale

salt and pepper to taste

 

Slice carrots into disks and chop kale into 1 inch pieces. Heat bacon grease or coconut oil in a skillet. Saute carrots until they start to get caramelized. Add Kale, cover and cook for about 10-15 minutes until carrots are tender. Add salt and pepper to taste.

 

 

 

Sun dried Tomato Green Beans

1 T coconut oil or bacon grease

2 C snipped green beans

1 T chopped sun dried tomatoes

salt and pepper to taste

 

Heat oil in skillet. Snap green beans into 1 inch pieces then saute in oil until almost tender. Add chopped sun dried tomatoes to beans and saute another 1-2 minutes. Add salt and pepper to taste.

Pesto Zucchini “Noodle” Salad

13. September 2012 · 1 comment · Categories: Recipe, Salad, Side Dish · Tags: , , , , , , ,

Stephanie here…

This salad was served at our local PCC several times this summer. The first time I had it, they had cut long ribbon-like noodles. The second time, it was cut more like I have done it here, except with more of a spiral noodle cut. I liked it EVERY way I had it.

Re-making this salad proved to be fairly simple. Make a basic pesto with sun-dried tomatoes thrown in and leave out the pine nuts and the parmesan, then toss it with your zucchini noodles/ribbons and you’re good to go. The one at PCC had almonds in it, too, but I liked mine better without them.

Pesto Zucchini “Noodle” Salad

about a lb. of zucchini (usually takes 3-4 medium zukes for me)

2 cups of lightly packed basil
2-4 T olive oil
2-4 cloves of minced garlic
2-4 sundried tomatoes (In Oil)
1 Tbsp of lemon juice
lemon zest (1/2 lemon)
Sea Salt to taste

Make your zucchini into noodles, either with a mandoline, a food processor or a cheese grater. Press the water out of them with a clean towel.

In a food processor, process all other ingredients (NOT ZUKES) to make the pesto. Mix pesto with zucchini and refrigerate for an hour or two.

I took this to a few different events this summer and got rave reviews. People couldn’t believe how good the zucchini noodles were. It’s fresh and flavorful!

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