Category Archives: Side

Basics, Dinner Party, Favorites, Great Leftovers, Low Calorie, Meal Prep, Quick, Roasted Vegetables, Side

Roasted Sweet Potatoes

August 24, 2024 Sam

These are incredible. I highly recommend making them! You can fit about 4 medium to large ones on one sheet pan.

Print Recipe

Roasted Sweet Potatoes

Prep Time10

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American, California

Keyword: Basics, Inspired by New York Times, Leftovers, Potatoes, Roasted Vegetables

Servings: servings

Calories: 354kcal

Ingredients

4 large sweet potatoes
2 tbsp avocado oil
2 tsp salt

Instructions

Scrub the sweet potatoes. Cut them in half, lengthwise.
Place on a foil-covered sheet pan. Drizzle with avocado oil and salt and mix it up to cover the sweet potatoes thoroughly.
Put the sheet pan in the oven. Heat to 425°F (after you place the pan into the oven). Bake for 30-45 minutes until softened and the bottom is blackened and caramelized some.

Notes

Makes 4 servings

Nutrition

Nutrition Facts

Roasted Sweet Potatoes

Amount Per Serving

Calories 354 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Sodium 1350mg59%

Potassium 1146mg33%

Carbohydrates 68g23%

Fiber 10g42%

Sugar 14g16%

Protein 5g10%

Vitamin A 48236IU965%

Vitamin C 8mg10%

Calcium 103mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Dinner Party, Quick, Salad, Side, Summer

Watermelon Blueberry Salad

July 7, 2024 Sam

This insanely good summer salad is worth the time it takes, including the time to make and then cool the balsamic glaze. You could substitute mint, but I think the basil is best, to match the feta. Choose a good quality feta!

Print Recipe

Watermelon Blueberry Salad

Prep Time30

Cook Time10

Total Time40

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Picnic, Pyrex, Summer

Servings: servings

Calories: 158kcal

Ingredients

6 cups watermelon seeded and cubed
1 pint blueberries washed and cleaned
3 oz feta crumbled from block
12 leaves basil slivered
½ cup balsamic vinegar
1 tbsp honey

Instructions

Make the balsamic glaze first, so it has maximum time to cool. In a small sauce pan, mix the ½ cup balsamic vinegar and 1 tbsp honey well, and heat over medium until it is bubbling, about 2 minutes. Watch it carefully until it reduces by half and is thickened. Cool by pouring into a heat-safe dish and placing in the fridge.
Prepare the other ingredients. Slice the 6 cups watermelon and clean and prep the 1 pint blueberries. Crumble the 3 oz feta and clean and slice the 12 leaves basil.
If you are serving immediately, you can add it all together. If not, keep ingredients separate until ready to serve.

Notes

Makes six servings as a side.

Nutrition

Nutrition Facts

Watermelon Blueberry Salad

Amount Per Serving

Calories 158 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 13mg4%

Sodium 169mg7%

Potassium 268mg8%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 23g26%

Protein 4g8%

Vitamin A 1020IU20%

Vitamin C 20mg24%

Calcium 93mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Dinner Party, Dry Beans, Lunch, Pressure Cooker, Side, Slow Cooker, Summer

Ayocote Morado and Charred Corn Salad

September 2, 2023 Sam

Print Recipe

Ayocote Morado and Charred Corn Salad

Prep Time3

Cook Time30

Soaking Time8

Total Time11 30

Course: Appetizer, Lunch, Side Dish

Cuisine: California, Mexican, Vegetarian

Keyword: Dry Beans, Fresh Corn

Servings: servings (as a side)

Calories: 215kcal

Ingredients

1 large green pepper Anaheim, or 2 small
2 bunches green onions trimmed
3 tsp olive oil divided use
4 ears of corn shucked, cleaned and kernals removed, cobs can be saved for soup or discarded
1 tbsp butter
½ lb Ayocote Morado beans or similar large bean
¼ cup creme fraiche or sour cream
3 limes
1 tbsp hot sauce ideally smoky and deep
1 tsp Rancho Gordo New Mexican Red Chile Powder or other chile powder
1 tsp ground cumin
½ cup crumbled feta cheese
1 small bunch fresh cilantro roughly chopped (optional)

Instructions

Halve the pepper, remove the stems, pith, and seeds, then cut into thick strips. Put the pepper strips and 1 teaspoon of olive oil in a bowl and toss to coat. Heat a large skillet over medium-high heat; once the skillet is hot, add the peppers and char them for 2 to 3 minutes on each side. Transfer to a cutting board or plate to cool.
In the bowl, toss the green onions with 1 teaspoon olive oil. Add them to the skillet (in two batches if necessary) and char them for 2 to 3 minutes on each side, then transfer to the cutting board. Once cool, cut into 1-inch chunks. Return the green onions and pepper to the bowl. Sprinkle with salt and pepper.
In another bowl, toss the corn with a teaspoon of olive oil. Add to the hot skillet and cook, stirring occasionally, until softened and lightly charred, 4 to 6 minutes. Remove the skillet from the heat and stir in the butter. Return the corn to its bowl and stir in the beans.
In a small bowl, combine the sour cream, juice of 1 lime, hot sauce, a pinch of salt, and a tablespoon of water; mix well. Add to the bowl with the corn and beans, and mix well. Season to taste with salt and pepper.
In another small bowl, combine the chile powder, cumin, and a pinch of salt.
Arrange a third of the pepper-onion mixture and a third of the corn-bean mixture on a platter or in a serving bowl. Sprinkle with some of the feta, some of the chile mixture, and some cilantro. Repeat the layers until all the ingredients are used. Add a squeeze of lime before serving.

Notes

Serves six as a side dish

Nutrition

Nutrition Facts

Ayocote Morado and Charred Corn Salad

Amount Per Serving

Calories 215 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 4g25%

Trans Fat 0.1g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 16mg5%

Sodium 309mg13%

Potassium 380mg11%

Carbohydrates 29g10%

Fiber 7g29%

Sugar 6g7%

Protein 8g16%

Vitamin A 409IU8%

Vitamin C 18mg22%

Calcium 108mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Dairy-Free, Dinner Party, Dry Beans, Fall, Great Leftovers, Low Calorie, Lunch, Salad, Side, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

White Beans with Roasted Cauliflower

June 28, 2022 Sam

This fairly simply meal is delicious and saves well. It probably needs to have a secondary side of some kind.

Print Recipe

White Beans with Roasted Cauliflower

Prep Time30

Cook Time30

Bean Soaking6

Total Time7

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: California

Keyword: Dry Beans, Inspired by New York Times, Roasted Vegetables, Vegan

Servings: servings

Calories: 392kcal

Ingredients

Beans

½ lb dry white beans (e.g., Buckeye)
1 bay leaf

Salad

1 lb cauliflower trimmed and cut into bite-sized pieces
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1 cup celery thinly sliced
3 tbsp parsley chopped, optional
3 tbsp green onions sliced

Dressing

1 large shallot small diced
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp balsamic vinegar
1 tsp ground fennel seed
¼ cup olive oil
1 tsp salt
1 tsp ground black pepper

Instructions

Beans

Soak the beans in 1.5% salinity water for 6-8 hours, ideally. (If not soaked, switch to pressure-cooker method for next step and cook for 20-40 minutes under pressure, depending on the bean.)
½ lb dry white beans (e.g., Buckeye)
Drain the soaked beans. To a large sauce pot, add the drained beans and lots of water, enough to cover by two inches. Add the bay leaf. Cover and heat over high until boiling (and turn down to keep hearty boil but not overflow the pot). Boil heartily for 10 minutes, then turn heat to just above low, so you have a steady simmer. Cook for at least 20 minutes, and up to an hour, checking at regular intervals if the beans are cooked through. When fully cooked, drain and set aside.
1 bay leaf

Cauliflower and Other Prep

Once you start the beans, prepare the cauliflower by trimming and cutting. Preheat the oven to 400ºF. Put cauliflower on a rimmed baking sheet and toss with 1 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Roast for 20-25 minutes until nicely cooked and developing some browned bits. Set aside to cool.
1 lb cauliflower, 1 tbsp olive oil, 1 tsp salt, 1 tsp ground black pepper
Prep the other salad ingredients. Celery can go into the ultimate salad bowl. The scallions and parsley (if using) should be kept separate, ideally.
1 cup celery, 3 tbsp parsley, 3 tbsp green onions

Dressing

In a medium bowl, place all dressing ingredients (minus the salt and pepper for now). Whisk well to combine. Season to taste with salt and pepper.
1 large shallot, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp ground fennel seed, ¼ cup olive oil, 1 tsp salt, 1 tsp ground black pepper

Combine and Rest

Once the beans and cauliflower and done, and hopefully have cooled some, add to the bowl with the celery. Gently toss with the dressing. Let it rest for 30 minutes so the flavors combine. Then add the green onions and parsley (if using). Toss again. Serve chilled or at room temperature.

Notes

Makes 4 servings

Nutrition

Nutrition Facts

White Beans with Roasted Cauliflower

Amount Per Serving

Calories 392 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Sodium 1273mg55%

Potassium 1513mg43%

Carbohydrates 45g15%

Fiber 12g50%

Sugar 6g7%

Protein 16g32%

Vitamin A 422IU8%

Vitamin C 62mg75%

Calcium 197mg20%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Dairy-Free, Pressure Cooker, Quick, Rice, Side

Simple Brown Rice (Pressure Cooker)

January 22, 2022 Sam

This simple method for pressure cooking brown rice is excellent and fast, if slightly more work than just throwing into the rice cooker.

Print Recipe

Simple Brown Rice (Pressure Cooker)

Prep Time5

Cook Time20

Total Time25

Course: Ingredient

Cuisine: Asian, California

Keyword: Basics, Rice, Simple

Servings: servings

Calories: 181kcal

Equipment

1 Instant Pot or other pressure cooker

Ingredients

200 g brown rice
250 g water

Instructions

Do not rinse the rice. Add 200g rice and 250g cold water to the Instant Pot (or other pressure cooker). Add a tiny pinch of salt and mix well.
200 g brown rice, 250 g water
If you do rinse the rice, account for the added water as part of the cold water. To do this, first measure the dry rice out to be 200g and measure the weight of the dry rice and inner pot of the Instant Pot. Remember that. Then rinse the rice and drain well. Add to the inner pot and put on the scale. Add enough water to equal a total of 250g above the weight of the dry rice and the Instant Pot weight. (Alternatively, subtract about 45 grams from the water per cup of rice.)
Cook on high pressure for 15 minutes. Then let pressure release naturally for 5 min. Then release remaining pressure.
Check if rice is cooked and moisture has been absorbed. If it has, fluff and serve. If not, let steam release for a bit and it will likely solve itself.

Nutrition

Nutrition Facts

Simple Brown Rice (Pressure Cooker)

Amount Per Serving

Calories 181 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 5mg0%

Potassium 134mg4%

Carbohydrates 38g13%

Fiber 2g8%

Protein 4g8%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Dairy-Free, Favorites, Low Calorie, Quick, Side, Snack

Stovetop Popcorn

December 12, 2021 Sam

Oil Options

Canola oil: neutral taste; tolerates high heat; goes with nearly any topping
Olive oil: familiar and typically light flavor; tolerates medium-high heat; goes with most toppings
Sesame oil: stronger taste that adds a unique flavor; tolerates high heat; coordinate with toppings
Coconut oil: traditionally used by movie theaters, but I’ve never tried it; tolerates high heat
Other oils: can be fun to experiment; oils with a high smoke point are best

Topping Options

The best part of homemade, stovetop popcorn is your toppings options are only limited by your tolerance for experimentation. Also, you and whoever you are enjoying this with can each add your own favorite topping, for a custom experience. Here are some options, but don’t feel limited by this.

Salt, especially if you have a seasoned salt, like a smoked salt or chili-lime salt
Melted butter and salt, for that classic movie-theater experience
Salt and black pepper
Zaatar (my husband’s favorite)
Salt, smoked paprika, pinch of cayenne or chipotle powder (my favorite, requires a spoon to eat)
Sweet drizzle: honey (1 tbsp), melted butter (2 tbsp), and cinnamon (1/4 tsp); mix together, then drizzle on top
Dulse (or other seaweed flakes / nori), and consider adding sesame seeds
Nutritional yeast (which I like sometimes, but not frequently)

Print Recipe

Stovetop Popcorn

Cook Time15

Total Time15

Course: Snack

Cuisine: American, Mesoamerican

Keyword: Basics

Servings: servings

Calories: 201kcal

Equipment

Large saucepot or other large (>6 quart) lidded pot, preferably one with a heavy bottom

Ingredients

¼ cup popcorn kernels
2 tbsp oil

Instructions

Add the 2 tbsp oil to a heavy-bottomed pot. Place just three popcorn kernels in the pot. Cover and heat over medium heat. After a few minutes, the kernels will pop, which is how you know the pot and oil is preheated.
2 tbsp oil
Once you hear the kernels pop, turn off the heat and remove the pot from the burner. Add all of the remaining kernels of popcorn and cover the pot again with the lid. (No need to remove the popped kernels.) Gently shake and toss the pot for 10 seconds or so, the coat the kernels in the warmed oil.
¼ cup popcorn kernels
Wait 30-45 seconds – this is an important step in preheating the added kernels. Then place the pot back on the stove and turn the heat to medium. After another 2-5 minutes, the kernels will start popping.
Once they start popping, it will be done popping in 30-90 seconds. During that time:
Gently shake the pot 2-3 times, while keeping it on/near the heat.
Carefully lift one side of the lid to allow steam to escape. This step, done carefully, will lead to a crispier, better popcorn. But be careful, because the little popcorns come rocketing out with some force, so you want to tip the lid open just enough to allow a tiny bit of steam to get out.
Once you don’t hear popping for a few seconds, remove from heat and divide into large serving bowls. Immediately add your favorite topping (see reverse), toss well, and serve.

Nutrition

Nutrition Facts

Stovetop Popcorn

Amount Per Serving

Calories 201 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 1mg0%

Potassium 56mg2%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 1g1%

Protein 2g4%

Calcium 1mg0%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Dairy-Free, Dry Beans, Low Calorie, Quick, Side, Summer

Corn and Black Bean Salad

July 17, 2021 Sam

This is great with fresh corn, especially if you’ve grilled some ears.

Print Recipe

Corn and Black Bean Salad

Delicious as a side or for a small lunch

Prep Time15

Cook Time0

Marinating30

Total Time45

Course: Side Dish

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 146kcal

Ingredients

1.5 cups corn kernels from about 2-3 ears corn
1.5 cups cooked black beans
1 cup diced tomatoes from 3-4 fresh
0.5 cup yellow or white onion finely diced
1 cup cilantro leaves coarsely chopped
1 to 2 jalapeno peppers seeded and minced
2 tbsp lime juice
2 tbsp olive oil
1 tsp kosher salt
pepper freshly ground

Instructions

Combine all ingredients. Allow to stand for 1/2 hour. Taste for salt and pepper.
1.5 cups corn kernels, 1.5 cups cooked black beans, 1 cup diced tomatoes, 0.5 cup yellow or white onion, 1 cup cilantro leaves, 1 to 2 jalapeno peppers, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp kosher salt, pepper

Notes

Serves 6 (side portions)

Nutrition

Nutrition Facts

Corn and Black Bean Salad

Amount Per Serving

Calories 146 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 471mg20%

Potassium 334mg10%

Carbohydrates 21g7%

Fiber 5g21%

Sugar 3g3%

Protein 5g10%

Vitamin A 279IU6%

Vitamin C 11mg13%

Calcium 33mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Dairy-Free, Holiday, Roasted Vegetables, Side, Spring

Roasted Spring Onions

March 28, 2021 Sam

This simple dish is a great side. If you roast them long enough, the lower half softens into a subtly flavored mush and the tops get crispy and salty. It’s a real treat. Two to three per person is enough.

I made this for Passover 2021 and it was an excellent and surprising side.

Print Recipe

Roasted Spring Onions

Simple seasonal deliciousness

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Vegetarian

Keyword: Spring

Servings: servings

Calories: 88kcal

Equipment

Deep-sided metal pan

Ingredients

6 large spring onions
1 tsp salt
1 tsp ground pepper
1 tbsp olive oil

Instructions

Preheat oven to 425°F.
Trim bottoms and tops of the spring onion. Coat with oil, salt and pepper. Place in the large pan.
Place pan in the oven and roast for at least 20 minutes, uo to 25 minutes, until the tops have darkened significantly and the bottoms look flat as if they've fully softened.

Nutrition

Nutrition Facts

Roasted Spring Onions

Amount Per Serving

Calories 88 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 275mg12%

Potassium 221mg6%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 1g2%

Vitamin A 753IU15%

Vitamin C 14mg17%

Calcium 59mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Roasted Vegetables, Side, Spring, Weeknight Dinner

Roasted Brussels Sprouts and Shallots

March 20, 2021 Sam

This is an excellent way to make roasted Brussels sprouts. The added lemon juice and Worcestershire sauce gives them much-needed tang. They even save better than average because of that extra flavor.

Print Recipe

Roasted Brussels Sprouts and Shallots

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Vegetarian

Keyword: Roasted Vegetables

Servings: servings

Calories: 241kcal

Ingredients

2 lbs Brussels sprouts trimmed and sliced ¼" thick
3 medium shallots sliced ¼" thick
1 tbsp olive oil
½ tsp kosher salt
8 thyme sprigs
2 cloves garlic minced
1 tbsp Worcestershire sauce vegetarian
½ tbsp fresh lemon juice
Grated Parmesan optional

Instructions

Pre-heat oven to 450°F while you prepare the sprouts. Toss the brussels sprouts, shallots, olive oil and salt in a large bowl. Divide sprouts between two baking sheets and spread into a thin layer. Top with thyme sprigs.
Roast for about 20 to 25 minutes, stirring after 10 minutes, until brussels sprouts and shallots are tender, golden and lightly charred in spots.
While that roasts, mix together garlic, Worcestershire and lemon juice in a small bowl.
As soon as you remove the sprouts from the oven, drizzle with the dressing and toss a bit to combine. Serve and top with grated Parmesan, if using.

Nutrition

Nutrition Facts

Roasted Brussels Sprouts and Shallots

Amount Per Serving

Calories 241 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 667mg29%

Potassium 1344mg38%

Carbohydrates 34g11%

Fiber 13g54%

Sugar 9g10%

Protein 15g30%

Vitamin A 2494IU50%

Vitamin C 266mg322%

Calcium 262mg26%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Side

Red Onion Quick Pickles

February 28, 2021 Sam

Print Recipe

Red Onion Quick Pickles

A quick way to add flavor and crunch to a meal

Prep Time10

Pickling Time30

Total Time40

Course: Side Dish

Cuisine: Mexican

Keyword: Garnish

Servings: servings

Calories: 10kcal

Ingredients

1 red onion thinly sliced
¼ cup white vinegar
1 tbsp lime juice
½ tsp salt
1 tsp epazote (Mexican Oregano) optional

Instructions

If using the epazote, briefly toast in a dry skillet. Set aside.
Start a kettle of boiling water. In a large, heat-proof bowl, add the thinly sliced red onion. Pour enough of the boiling water to cover the red onions. Allow to set for about 60 seconds. Drain the red onions and add the remaining ingredients (including epazote, if using) to the bowl and mix well. Allow to marinate for about 30 minutes.
Use immediately and store the remaining onions in some (if not all) of the juice.

Nutrition

Nutrition Facts

Red Onion Quick Pickles

Amount Per Serving

Calories 10 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 195mg8%

Potassium 30mg1%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 2IU0%

Vitamin C 2mg2%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.