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A Month of Easy Side Dishes
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Main dishes are great, but sometimes, we're just in it for the sides. Here are quick, delicious recipes for every day of the month.
2. Cilantro Rice Heat oil in a saucepan, add scallion; cook until wilted. Add long grain white rice, water, salt and a little grated lime zest. Cook until done, stir in a good amount of chopped cilantro.
3. Sesame Seed Noodles Cook wide egg noodles and toss with toasted sesame seeds, salt, pepper, toasted sesame oil and a touch of butter.
4. Cashew CouscousSteam couscous per package directions using broth instead of water. Uncover and stir in diced red bell pepper and coarsely chopped salted cashews.
5. Carrot Rice Heat oil in a medium saucepan. Add a chopped onion and cook until golden. Stir in a cup of Basmati or Texmati rice. Add 2 cups carrot juice, salt and a little ginger and cook until rice is tender.
6. Herbed Orzo Cook orzo according to package instructions. While it's cooking, in a large bowl toss together butter, chopped fresh dill, parsley and oregano. Add hot drained orzo, cover until ready to serve and toss together.
7. Creamy Root Vegetable Purée Cook chunks of peeled baking potatoes, a couple of peeled and sliced parsnips, some peeled and sliced celery root and a sliced carrot in just enough salted water to cover. Cook until tender. Drain, reserving some of the liquid. Purée along with some liquid and a nub or two of butter until creamy. Add some of the cooking liquid if necessary to thin.
9. Roasted Brussels Sprouts Remove stem end of Brussels sprouts, and halve lengthwise. Cut a couple of slices of bacon into strips and place on a rimmed baking sheet. Add the halved Brussels sprouts, a tablespoon of oil, salt and rosemary and toss to coat. Bake at 400 degrees until tender, tossing occasionally, about 20 minutes.
10. Gingered Napa Cabbage Halve napa cabbage lengthwise and slice 1-inch wide. Sauté with garlic and fresh ginger until wilted. Season with salt.
11. Caramelized Carrots and Parsnips Heat 3 tablespoons of butter with 2 tablespoons of sugar in a large skillet. Add 1/2 pound each carrots and parsnips, cut into 1-inch lengths. Cook, tossing until golden. Add 1/2 cup water and cook until water has evaporated and vegetables are tender.
12. Roasted Cauliflower Break cauliflower into small florets. Place on a rimmed baking sheet and toss with several tablespoons of olive oil. Add a few whole rosemary sprigs and whole, unpeeled garlic cloves. Roast at 400 degrees, tossing occasionally until cauliflower is golden brown and tender, about 20 minutes.
13. Quick Cooked Collards Cut stemmed and washed collard greens into 1-inch wide ribbons. Heat olive oil a little garlic, and an anchovy over low until garlic is golden and anchovy has melted. Add collards and stir to coat. Cover. Cook, stirring occasionally until collards are tender. Season with salt, vinegar, and a touch of sugar.
14. Roasted Corn, Red Onion and Mushrooms Toss a package of thawed and drained frozen corn kernels on a rimmed baking sheet with sliced red onion and quartered mushrooms. Add a little sage, salt and pepper and roast at 400 degrees until tender.
15. Cucumbers in a Yogurt-Dill Sauce Thinly slice European cucumbers (no need to peel) and toss in a mix of plain yogurt, snipped dill, a little olive oil, salt and pepper.
16. Lemon-Roasted Fennel Thinly slice fennel lengthwise, leaving core intact. Place fennel on a sheet of oiled aluminum foil. Top fennel with thin slices of skin-on lemon, a couple of garlic cloves, peeled and halved, salt, and fennel fronds. Seal and roast on a rimmed baking sheet at 375 degrees until tender.
17. Steamed Green Beans Gremolata Heat a small amount of water in a skillet. Add salt and trimmed green beans (about 1/2 pound). Cover and steam until bright green and tender. Drain. Toss with olive oil, salt, and grated lemon zest.
18. Broccoli with Brown Butter Steam broccoli florets until crisp-tender. In a skillet, melt butter over medium until foamy. When foam subsides watch carefully and when the butter is fragrant, nutty and browned, spoon over the broccoli.
19. Buttery Kohlrabi Peel kohlrabi and cut into thick julienne (like French fries). Place in a skillet with salted water to cover; add a couple of tablespoons of butter. Cover and simmer until tender. Uncover and cook until water has evaporated.
20. Braised Leeks Cut leeks in half lengthwise and wash well. Combine leeks, some broth, a little tomato and orange zest in a skillet. Season with salt and tarragon and cook until leeks are tender.
21. Unstuffed Mushrooms Sauté quartered mushrooms in olive oil with crumbled fresh sausage and garlic. Toss with flat leaf parsley leaves.
22. Peas with Prosciutto and Mint Sauté diced prosciutto in a little oil until crisp. Add frozen peas, mint leaves, salt, and nutmeg and cook until peas are tender. Remove from heat and swirl in a little cold butter until creamy.
23. Trio of Sautéed Bell Peppers with Cilantro Cut red, yellow and green bell peppers into squares and sauté with oil, vinegar and cilantro.
24. Herbed Snap Peas Steam snap peas until crisp-tender. Transfer to a bowl and add butter, toasted almonds, and salt; toss to combine.
25. Sautéed Spinach with Raisins and Pine Nuts Soak 1/4 cup raisins in water to cover for 10 minutes. Drain, reserving liquid. Heat olive oil in a large skillet along with a couple cloves garlic, slivered. Cook over low heat until garlic starts to color. Add 1 pound fresh spinach (leaves and tender stems), season with salt, add raisins, a couple tablespoons of pine nuts and a little of the soaking liquid. Cook until tender.
26. Quick Creamed Spinach Cook 1 package chopped frozen spinach according to package directions. Stir in 1/4 cup cream cheese, 1/2 teaspoon grated lemon zest and 1-teaspoon lemon juice; cook until creamy. Season with salt and grated nutmeg.
27. Balsamic-Glazed Butternut Squash Peel squash, cut into 1-inch chunks, discarding seeds. Place on a rimmed baking sheet, and drizzle with oil, sugar and salt. Bake at 350 degrees until tender. Remove from oven and splash with balsamic vinegar.
28. Creamy Summer Squash Thinly slice summer squash and sauté in butter along with tarragon until tender. Add a couple of tablespoons of cream and cook just until it coats squash, and serve.
29. Sautéed Cherry tomatoes Sauté whole cherry tomatoes in olive oil with garlic, scallions, parsley and basil, then cook until the tomatoes have wilted and collapsed.
30. Sautéed Watercress Heat a pan with oil and garlic and add trimmed watercress, salt and a sprinkle of sugar. Cook, tossing until wilted.
31. Grilled Zucchini Cut thick long slices of zucchini and toss them in a little olive oil. Place on a grill or grill pan and cook until tender. Toss with red wine vinegar and whole basil or mint leaves.
Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.
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Main dishes are great, but sometimes, we're just in it for the sides. Here are quick, delicious recipes for every day of the month.
STARCHY SIDES
1. Soupy White Beans with Parmesan In a saucepan, heat oil and cook some chopped onion and carrot. Add rinsed and drained canned white beans and broth or water. Cook until beans are very tender and still soupy. Stir in Parmesan and butter to finish.2. Cilantro Rice Heat oil in a saucepan, add scallion; cook until wilted. Add long grain white rice, water, salt and a little grated lime zest. Cook until done, stir in a good amount of chopped cilantro.
3. Sesame Seed Noodles Cook wide egg noodles and toss with toasted sesame seeds, salt, pepper, toasted sesame oil and a touch of butter.
4. Cashew CouscousSteam couscous per package directions using broth instead of water. Uncover and stir in diced red bell pepper and coarsely chopped salted cashews.
5. Carrot Rice Heat oil in a medium saucepan. Add a chopped onion and cook until golden. Stir in a cup of Basmati or Texmati rice. Add 2 cups carrot juice, salt and a little ginger and cook until rice is tender.
6. Herbed Orzo Cook orzo according to package instructions. While it's cooking, in a large bowl toss together butter, chopped fresh dill, parsley and oregano. Add hot drained orzo, cover until ready to serve and toss together.
7. Creamy Root Vegetable Purée Cook chunks of peeled baking potatoes, a couple of peeled and sliced parsnips, some peeled and sliced celery root and a sliced carrot in just enough salted water to cover. Cook until tender. Drain, reserving some of the liquid. Purée along with some liquid and a nub or two of butter until creamy. Add some of the cooking liquid if necessary to thin.
VEGETABLE SIDE DISHES
8. Crumb-Coated Artichoke Hearts Rinse and drain a couple of cans of artichokes in water. In a skillet, toast breadcrumbs with a little butter and parsley. Heat artichokes in a separate skillet along with a little butter and lemon juice until heated through. Scatter crumbs over artichokes.9. Roasted Brussels Sprouts Remove stem end of Brussels sprouts, and halve lengthwise. Cut a couple of slices of bacon into strips and place on a rimmed baking sheet. Add the halved Brussels sprouts, a tablespoon of oil, salt and rosemary and toss to coat. Bake at 400 degrees until tender, tossing occasionally, about 20 minutes.
10. Gingered Napa Cabbage Halve napa cabbage lengthwise and slice 1-inch wide. Sauté with garlic and fresh ginger until wilted. Season with salt.
11. Caramelized Carrots and Parsnips Heat 3 tablespoons of butter with 2 tablespoons of sugar in a large skillet. Add 1/2 pound each carrots and parsnips, cut into 1-inch lengths. Cook, tossing until golden. Add 1/2 cup water and cook until water has evaporated and vegetables are tender.
12. Roasted Cauliflower Break cauliflower into small florets. Place on a rimmed baking sheet and toss with several tablespoons of olive oil. Add a few whole rosemary sprigs and whole, unpeeled garlic cloves. Roast at 400 degrees, tossing occasionally until cauliflower is golden brown and tender, about 20 minutes.
13. Quick Cooked Collards Cut stemmed and washed collard greens into 1-inch wide ribbons. Heat olive oil a little garlic, and an anchovy over low until garlic is golden and anchovy has melted. Add collards and stir to coat. Cover. Cook, stirring occasionally until collards are tender. Season with salt, vinegar, and a touch of sugar.
14. Roasted Corn, Red Onion and Mushrooms Toss a package of thawed and drained frozen corn kernels on a rimmed baking sheet with sliced red onion and quartered mushrooms. Add a little sage, salt and pepper and roast at 400 degrees until tender.
15. Cucumbers in a Yogurt-Dill Sauce Thinly slice European cucumbers (no need to peel) and toss in a mix of plain yogurt, snipped dill, a little olive oil, salt and pepper.
16. Lemon-Roasted Fennel Thinly slice fennel lengthwise, leaving core intact. Place fennel on a sheet of oiled aluminum foil. Top fennel with thin slices of skin-on lemon, a couple of garlic cloves, peeled and halved, salt, and fennel fronds. Seal and roast on a rimmed baking sheet at 375 degrees until tender.
17. Steamed Green Beans Gremolata Heat a small amount of water in a skillet. Add salt and trimmed green beans (about 1/2 pound). Cover and steam until bright green and tender. Drain. Toss with olive oil, salt, and grated lemon zest.
18. Broccoli with Brown Butter Steam broccoli florets until crisp-tender. In a skillet, melt butter over medium until foamy. When foam subsides watch carefully and when the butter is fragrant, nutty and browned, spoon over the broccoli.
19. Buttery Kohlrabi Peel kohlrabi and cut into thick julienne (like French fries). Place in a skillet with salted water to cover; add a couple of tablespoons of butter. Cover and simmer until tender. Uncover and cook until water has evaporated.
20. Braised Leeks Cut leeks in half lengthwise and wash well. Combine leeks, some broth, a little tomato and orange zest in a skillet. Season with salt and tarragon and cook until leeks are tender.
21. Unstuffed Mushrooms Sauté quartered mushrooms in olive oil with crumbled fresh sausage and garlic. Toss with flat leaf parsley leaves.
22. Peas with Prosciutto and Mint Sauté diced prosciutto in a little oil until crisp. Add frozen peas, mint leaves, salt, and nutmeg and cook until peas are tender. Remove from heat and swirl in a little cold butter until creamy.
23. Trio of Sautéed Bell Peppers with Cilantro Cut red, yellow and green bell peppers into squares and sauté with oil, vinegar and cilantro.
24. Herbed Snap Peas Steam snap peas until crisp-tender. Transfer to a bowl and add butter, toasted almonds, and salt; toss to combine.
25. Sautéed Spinach with Raisins and Pine Nuts Soak 1/4 cup raisins in water to cover for 10 minutes. Drain, reserving liquid. Heat olive oil in a large skillet along with a couple cloves garlic, slivered. Cook over low heat until garlic starts to color. Add 1 pound fresh spinach (leaves and tender stems), season with salt, add raisins, a couple tablespoons of pine nuts and a little of the soaking liquid. Cook until tender.
26. Quick Creamed Spinach Cook 1 package chopped frozen spinach according to package directions. Stir in 1/4 cup cream cheese, 1/2 teaspoon grated lemon zest and 1-teaspoon lemon juice; cook until creamy. Season with salt and grated nutmeg.
27. Balsamic-Glazed Butternut Squash Peel squash, cut into 1-inch chunks, discarding seeds. Place on a rimmed baking sheet, and drizzle with oil, sugar and salt. Bake at 350 degrees until tender. Remove from oven and splash with balsamic vinegar.
28. Creamy Summer Squash Thinly slice summer squash and sauté in butter along with tarragon until tender. Add a couple of tablespoons of cream and cook just until it coats squash, and serve.
29. Sautéed Cherry tomatoes Sauté whole cherry tomatoes in olive oil with garlic, scallions, parsley and basil, then cook until the tomatoes have wilted and collapsed.
30. Sautéed Watercress Heat a pan with oil and garlic and add trimmed watercress, salt and a sprinkle of sugar. Cook, tossing until wilted.
31. Grilled Zucchini Cut thick long slices of zucchini and toss them in a little olive oil. Place on a grill or grill pan and cook until tender. Toss with red wine vinegar and whole basil or mint leaves.
Sandy Gluck hosts Martha Stewart Radio's Everyday Food weekdays at 11 a.m. EST on on Sirius XM.
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