Category Archives: side dishes

fettuccine with prosciutto, peas, and lemon-chive sauce


  • 12 ounces fettuccine or other pasta
  • 2 cup frozen petite peas (about 4 1/2 ounces)
  • 1 cup whipping cream
  • 1 cup fresh chopped chives
  • 6 TBSP. finely grated lemon peel
  • 3 tsp. fresh lemon juice
  • 2 ounces thinly sliced prosciutto, cut crosswise into slivers


  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add peas; cook 30 seconds.
  2. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta and peas to same pot.
  3. Add cream, chives, lemon juice, and lemon peel to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta is fry, about 1 minute. Mix in prosciutto; season to taste with slat and pepper. Transfer pasta to bowl.

NOTE: Quantities in recipe didn’t quite work, so play around with them until right. When I tried it there was far too much cream and chives. Basically, go with your gut on how much of each to put in.

NOTE 2: Even though it says to add the prosciutto at the end, I actually threw it in the hot pan first for a minute to render a little of the fat into it and slightly cook the meat, then tossed the naked pasta with that before adding the other ingredients.

nutritional information


yield: 4 servings

time: 20 minutes

source: The Bon Appetit Cookbook, pp.203-4

lemony herb couscous


1 c. couscous
1 1/2 c. low-sodium chicken broth
2 tbsp. extra-virgin olive oil
Juice of 1/2 a lemon
2 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes



  1. Rinse couscous under cold water until water runs clear.
  2. In a medium saucepan over medium heat, bring broth to a boil. Add couscous, then cover with a lid and remove from heat. Let sit 10 minutes, then fluff with a fork.
  3. Add oil, lemon juice, and parsley. Season with salt, pepper, and a pinch of red pepper flakes.

nutritional information: not available.

yield: 4 servings (serving size: 1 small mound)
time: 25 min

hibachi-style sesame ginger zucchini


  • 3 large zucchini
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger
  • 2 tablespoons soy sauce
  • Garnish: Sesame seeds, cilantro


  1. For this recipe Sesame Ginger Zucchini recipe, the first thing you want to do is chop the zucchini into evenly sized chunks.  I first sliced off 1/2 inch rounds, then either cut those into quarters or six pieces, depending on how big each round was.  Mine were big, so for most, I’m thinking you’d probably quarter them.
  2. Whisk together the ginger and the soy sauce and set aside.
  3. Next, heat a large skillet to medium high (almost high-high) heat and pour in the sesame oil.  Add the zucchini in a nice, even layer.  DON’T stir.  Seriously, just leave it be.  This is the most important step.  Letting it sit lets it get the nice char.  Otherwise, things can get mushy.
  4. After about 3-4 minutes, give the zucchini one nice toss.  Again, let it sit.  For another three minutes or so.
  5. Time to toss it again.  You’ll see some nice caramelization now. Reduce the heat a tad and pour in the sauce.  Give everything a nice stir, and allow the flavors to hang out in the pan for a bit and let some of the liquids evaporate, about another two-three minutes.  You can give it a toss once or twice, but not so much that the zucchini breaks apart.
  6. Serve the zucchini in a bowl, garnished with sesame seeds and cilantro, if desired.
nutritional information
Calories: 360; Fat: 10g (sat 2g); Protein: 32g; Cholesterol: 145mg; Sodium: 1022mg; Fiber: n/a; Carbohydrates: 35g (30g sugars)
yield: 4 servings (serving size: n/a)
time: about 20 minutes

garlicky sautéed mushrooms


  • 1 pound wild or cultivated mushrooms
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped parsley
  • Coarse sea salt, preferably fleur de sel


  1. Trim stems off cleaned mushrooms and cut caps into bite-size pieces. Very small mushrooms can be left whole.
  2. Set a 10- to 12-in. frying pan over high heat. When hot, add olive oil, swirl to coat bottom, and add mushrooms. Sprinkle with salt and cook over high heat, stirring, until mushrooms stop giving off liquid and start to brown.
  3. Add garlic and cook, stirring, 2 to 3 minutes. Remove from heat; stir in parsley. Serve on a platter and season with sea salt.
nutritional information
Calories: 59; Fat: 4.5g (sat 0.6g); Protein: 1.8g; Cholesterol: 0mg; Sodium: 96mg; Fiber: 0.9g; Carbohydrates: 3.8g (n/a sugars)
yield: 4-6 servings (serving size: n/a)
time: about 30 minutes
source: My Recipes

shishito peppers with soy ginger sauce


  • 2 tsp sesame oil divided
  • 1 lb shishito peppers
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp fresh ginger grated
  • 1/4 cup panko breadcrumbs (optional)


  1. Add 1 tsp sesame oil to a large skillet or wok on the stove over medium-high heat. Add the shishito peppers and sauté for 10 minutes.
  2. Whisk the remaining 1 tsp sesame oil, soy sauce, honey, lime juice and ginger together in a small bowl to form the sauce.
  3. After the shishitos have sautéed for 10 minutes, pour the sauce over the shishito peppers.
  4. Reduce the heat to medium and continue to cook for 7-10 minutes or until peppers are tender and blistering on the outside.
  5. Optional toasted panko topping:
    1. Add panko breadcrumbs to a small skillet over medium-high heat. Allow to toast in the skillet for 5 minutes.
    2. Sprinkle the breadcrumbs on top of the shishito peppers and serve.
nutritional information
Calories: 68; Fat: n/a (sat n/a); Protein: n/a; Cholesterol: n/a; Sodium: n/a; Fiber: n/a; Carbohydrates: n/a (n/a sugars)
yield: 4 servings (serving size: n/a)
time: about 20 minutes

toasted farro and israeli couscous


1/2 cup farro
1/4 cup Israeli couscous
2 TBSP unsalted butter
2 tsp Better than Bullion paste
1 1/2 cups water


In a small saucepan, melt the butter and add the couscous. Toast it over medium high heat for approximately 6 minutes, stirring occasionally, until the couscous is golden brown. Add the farro, and stir, toasting for another 2 minutes. Add the water and the bullion paste, stirring until the paste is dissolved. Bring to boil, then lower heat and cover. Simmer for 15 minutes, stirring 1-2 times. Remove from heat and add salt and pepper to taste.

nutritional information: not available.

yield: 4-6 servings (serving size: 1 small mound)
time: 20 min
source: original recipe

brown rice salad with asparagus, goat cheese, and lemon


brown rice

1 1/2 cups long-grain brown rice
2 teaspoons salt
2 teaspoons vinegar or citrus juice


1 tablespoon vegetable oil
1 pound asparagus, trimmed
Salt and pepper
2 1/2 tablespoons extra-virgin olive oil
1 shallot, minced
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 recipe Brown Rice for Salad
4 ounces goat cheese, crumbled (1 cup)
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh parsley



Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper-lined rimmed baking sheet, and spread into even layer. Drizzle rice wine vinegar or citrus juice and let cool completely, about 15 minutes.


Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add half of asparagus with tips pointed in 1 direction and remaining asparagus with tips pointed in opposite direction. Using tongs, arrange spears in even layer (they will not quite fit into single layer); cover and cook until bright green and still crisp, 2 to 5 minutes.

Uncover, increase heat to high, season with salt and pepper to taste, and continue to cook until tender and well browned on 1 side, 5 to 7 minutes, using
tongs to occasionally move spears from center to edge of pan to ensure all are browned . Transfer to plate and let cool completely. Cut into 1-inch pieces.

Whisk olive oil, shallot, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add asparagus, all but 2 tablespoons goat cheese, and dressing; toss to combine. Let stand for 10 minutes.

Add 1/3 cup almonds and 3 tablespoons parsley; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining almonds, reserved 2 tablespoons goat cheese, and remaining 1 tablespoon parsley; serve.

nutritional information: not available

yield: 6-8 main dish servings (serving size: 1 bowl)
time: 1 hour
source: Cooks Illustrated, #123, p. 21

tunisian-style grilled vegetables



2 tsp coriander seeds
1 1/2 tsp caraway seeds
1 tsp cumin seeds
5 TBSP olive oil
1/2 tsp sweet paprika
1/8 tsp cayenne pepper
3 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 TBSP chopped fresh mint
1 tsp grated lemon zest
2 TBSP lemon juice


2 bell peppers (1 red, 1 green)
1 small eggplant, halved lengthwise
1 zucchini, halved lengthwise
4 plum tomatoes, cored and halved lengthwise
salt and pepper
2 medium shallots, unpeeled



Grind coriander seeds, caraway seeds, and cumin seeds in spice grinder until finely ground. Whisk ground spices, oil, paprika, and cayenne together in bowl. reserve 3 TBSP oil mixture. Heat remaining mixture and garlic in small skillet over low heat, stirring occasionally, until fragrant and small bubbles appear, 8-10 minutes. Transfer to large bowl and let cool, about 10 minutes. Whisk parsley, cilantro, mint, and lemon zest and juice into oil mixture; season with salt to taste.


Slice 1/4 inch off tops and bottoms of bell peppers and remove cores. Make slit down 1 side of each bell pepper and then press flat into 1 long strip, removing ribs and remaining seeds with knife as needed. Using sharp knife, cut slits in flesh of eggplant and zucchini, spaced 1/2 inch apart, in crosshatch pattern, being careful to cut down to but not through skin. Brush cut sides of bell peppers, eggplant, zucchini, and tomatoes with reserved oil mixture and season with salt to taste.

Grill vegetables, starting with cut sides down, over medium-hot fire, until tender and well browned and skins of bell peppers, eggplant, tomatoes and shallots are charred, 8 to 16  minutes, turning an moving vegetables as necessary. Transfer vegetables to baking sheet as they are done. Place bell peppers in bowl, cover with plastic wrap, and let steam to loosen skins.

When cool enough to handle, peel bell peppers, eggplant, tomatoes, and shallots. Chop all vegetables into 1/2-inch pieces and transfer to bowl with vinaigrette; toss to coat. Season with salt and pepper to taste, and serve warm or at room temperature.

nutritional information: not available

yield: 4-6 servings (serving size: 1 side portion)
time: 30-45 min
source: Cooks Illustrated, #123, p. 14

greek potatoes with lemon vinaigrette


1 1/2 cups olive oil
5 tablespoons fresh lemon juice
2 tablespoons chopped shallots
2 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon chopped fresh Italian parsley
2 garlic cloves, minced
3 pounds large russet potatoes, peeled, each cut lengthwise into 6 wedges
1/2 cup chicken stock or canned low-salt chicken broth


Preheat oven to 425°F. Whisk olive oil, lemon juice, shallots, oregano, parsley and garlic in medium bowl to blend. Season vinaigrette with salt and pepper.

Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking sheet. Reserve remaining vinaigrette for serving. Pour chicken stock around potatoes. Sprinkle potatoes with salt and pepper. Roast potatoes until tender and golden brown, turning occasionally, about 45 minutes. Cool completely. Using metal spatula, loosen potatoes from baking sheet to prevent sticking. (Can be prepared 3 hours ahead. Let stand on baking sheet at room temperature.)

Preheat oven to 425°F. Rewarm potatoes until crisp, about 15 minutes. Divide potatoes equally among plates. Drizzle some reserved lemon vinaigrette over potatoes.

nutritional information
Calories: 1,013 (N/A from fat); Fat: 82g (sat 11g, mono 59g, poly 9g); Protein: 9g; Cholesterol: 1mg; Calcium: N/A; Sodium: 67g; Fiber: 6g; Iron: N/A; Carbohydrates: 67g


yield: 4 servings (serving size: 4-5 wedges)
time: 1 1/2 hours
source: Epicurious

fresh zucchini salad


1/4 cup mirin (sweet sake)
1/4 cup thin soy sauce
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
Freshly ground black pepper to taste
4 small to medium fìrm zucchini, sliced into paper-thin rounds
2 scallions, trimmed and cut into thin diagonal slices (white and green parts)
Red pepper flakes to taste (optional)


This delicate and refreshing salad is perfect as an accompaniment to any miso- or soy sauce-marinated meat. The zucchini is raw and sliced paper-thin, making for a vegetable side dish that is both crunchy and tender in the same bite. The zucchini will give up some of its natural juices while curing. Those who like a bit of a hot note can sprinkle a small amount of red pepper flakes on the salad for
both color and flavor contrast.

In a salad bowl , whisk together the mirin, soy sauce, rice vinegar, sesame oil, and black pepper. Toss the zucchini and half of the scallions with the dressing and let stand for 30 minutes. Drain. Transfer to a serving bowl, and garnish with the remaining scallions and red pepper flakes, if using.

nutritional information: not available
yield: 6-8 servings (serving size: 1 small bowl)
time: 40 min
source: The Asian Grill, p. 78