Green Beans with Feta and Dill
I was searching through my favorite sites, Tastespotting and Foodgawker, for a side dish idea. I saw this amazing looking green bean side dish and knew it would be perfect to serve with my razor clams (recipe to come). I adapted the recipe a little to suit our tastes and we all LOVED it. Both of my kids asked for seconds and gobbled every last bite. I loved the dill flavor and thought it paired nicely with the razor clams and rice. I look forward to making this again - soon.
Green Beans with Feta and Dill:
- 1 lb. fresh green beans
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- 1 clove of garlic, minced
- 3 tablespoons extra virgin olive oil
- Sea salt and fresh cracked pepper, to taste
- 1/4 small red onions, sliced thinly
- Feta cheese, crumbled
- 2 tbsp fresh dill, chopped
In a small bowl add the chopped shallot and minced garlic along with the red wine vinegar and olive oil, whisk well and set aside to let the flavors mingle.
Trim the ends of the green beans, if desired. Place in a pot of boiling water for 3-4 minutes, I like mine tender but still crisp. Drain and place in ice cold water to stop them from cooking and to keep them bright green. Drain and place in a bowl. Add the sliced onion, fresh dill and salad dressing to taste. Toss until evenly coated. Place in a serving dish and sprinkle the top with feta cheese. Serve and enjoy.
Southwestern Salad with Cilantro Lime Vinaigrette
If you visit my blog you know I love Mexican food. I needed to create a delicious salad to go with the different Mexican entrees that I make. This salad is a great combination of textures and flavors and is a favorite in our house, especially with my kids. It's light, crunchy and full of flavor and the cilantro lime vinaigrette gives it a nice zing. I love that it's easy to make but tastes so delicious. It goes well with any Mexican food as well as chicken, beef or seafood.Salad:
- Romaine lettuce
- Handful of grape tomatoes
- 2 green onions, sliced
- 2 small baby bell peppers - red, yellow or orange, diced
- 1/2 cup black beans
- 1/2 cup sweet frozen corn, thawed
- 1 tbsp raw or toasted pumpkin seeds
- 1 avocado, diced
- 2 tbsp cotija cheese
- 1 handful of tortilla strips for salads
- Cilantro Lime Vinaigrette (recipe below) to taste
In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla strips, pumpkin seeds and cotija cheese. Top the salad with the vinaigrette to taste and serve. Enjoy!Cilantro Lime Vinaigrette:
- 1/2 cup of chopped cilantro
- 1/4 cup canola oil
- 1-2 tbsp fresh lime juice
- 1 tbsp apple cider vinegar OR red wine vinegar
- Salt and pepper to taste
- 1 clove garlic, minced
- 1/2 tsp oregano
Use am immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.
Roasted Baby Dutch Yellow Potatoes
My very favorite food would have to be potatoes - can you tell I am originally from Idaho (the potato state). I found these baby Dutch yellow potatoes in the store and it was love at first sight. They were the smallest most perfect potato I've ever seen. I knew instantly that I would roast them using only olive oil, seat salt, pepper and garlic powder. These potatoes are creamy and delicious on their own and I didn't want to ruin their flavor. I was right - they tasted like candy. The whole family loved them but especially me. If you ever see these little beauties in the store - BUY them! They are not only the perfect side dish but they are extremely easy to make. I personally can't wait to go get more.- Baby Dutch yellow potatoes (as many as you want)
- Olive oil
- Sea salt and fresh cracked pepper
- Garlic powder
Preheat the oven to 400 degrees. Par cook the potatoes in boiling water for 5-6 minutes. Remove from the water and let cool. 
Baked Vegetable Egg Rolls
- 1 tsp olive oil
- 2 cups of savoy cabbage, chopped
- 2 cups of shredded carrots
- 2 cups of bean sprouts
- 1 can of water chestnuts, chopped
- 2 tbsp green onions, sliced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp corn starch
- 1/4 cup water
- 14 egg roll wraps
- Sweet chili dipping sauce or sweet and sour sauce (for dipping)
Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.
Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.
Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.
Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy.
Roasted Grape Tomatoes with Fresh Basil and Balsamic Vinegar
This is one of our family's very favorite side dishes. It goes with any protein and is incredibly easy to make. Roasting tomatoes makes them extra sweet and juicy. I simply roast them with a bit of olive oil, sea salt and fresh cracked pepper for 7-9 minutes. I then drizzle very good balsamic vinegar and fresh basil ribbons on top. It's really healthy and delicious. My entire family loves these tomatoes - especially my son .- 2 cups of grape tomatoes, cleaned
- 1-2 tsp olive oil
- Sea salt and fresh cracked pepper to taste
- 4-5 fresh basil leaves cut chiffonade style
- Very good balsamic vinegar, to taste
Preheat the oven to 400 degrees. Coat a glass baking dish with olive oil cooking spray. Add the grape tomatoes, olive oil, sea salt and fresh cracked pepper to taste. Toss to coat evenly. Roast in the oven for 7-9 minutes until plump and just about to burst. Remove from the oven and drizzle with balsamic vinegar and basil ribbons. Enjoy.
Turkey, Swiss and Vegetable Sandwich
I was craving a healthy lunch filled with fruits and vegetables. I had some turkey, low fat Swiss cheese and loads of veggies in the fridge so I decided to make a tasty sandwich filled with good things. This was one of the best sandwiches I've ever had. The flavors were fantastic. It was hearty, filling and delicious. I served with fresh grapes and strawberries for a very satisfying lunch.- 2 pieces of good whole wheat bread
- 3 thick slices of roasted turkey breast
- Roma tomato slices
- Cucumber slices
- Avocado slices
- Handful of sprouts
- Handful of baby spinach leaves
- Thin slices of red onion
- 1 piece of low fat Swiss cheese
- Low fat mayonnaise
- Deli mustard (optional)
- Sea salt and freshly cracked black pepper, to taste
Add the mayonnaise and mustard to the slices of bread. Add the turkey, spinach, tomato, sprouts, cucumber, red onion, Swiss cheese and avocado. Season with sea salt and black pepper to taste. Enjoy!
Roasted Vegetable Medley
- Handful of green beans, trimmed
- Handful of asparagus spears, ends removed
- 1/2 a fennel bulb, sliced into chunks
- 1/2 an onion, sliced into chunks
- 1 yellow squash, cut into spears
- 1 zucchini, cut into spears
- 2 tsp olive oil
- Sea salt and fresh cracked pepper, to taste
- Zest of one lemon
- Parmesan cheese shavings
Preheat the oven to 350 degrees. Coat a baking sheet with olive oil cooking spray. Chop the onion and fennel into large chunks, making sure to leave the cores on so the chunks stay attached. Drizzle with one teaspoon of olive oil and season with salt and pepper. Bake for 30 minutes then remove from oven. Add the other vegetables to the baking sheet, drizzle the last teaspoon of olive oil over the veggies and re-season with salt and pepper, toss to coat. Roast for an additional 10 minutes or until the vegetables are fork tender. Top with lemon zest and Parmesan shavings. Enjoy.
Roasted Sweet Potatoes
If you read my blog you know that I love roasting vegetables. I decided to roast sweet potatoes with butter, cinnamon, nutmeg and brown sugar. The house smelled amazing while they roasted. They were simple to make and tasted tender, sweet and delicious. I served them with a roasted chicken and salad - it was a very tasty meal. My husband and I really loved these sweet potatoes and the kids did too.- 3 Sweet potatoes, peeled and cut into bite size cubes
- 2 tsp olive oil
- 1 tbsp butter
- 1 tbsp of brown sugar (more if you want it sweeter)
- 1 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- Pinch of ground ginger
- Sea salt, to taste
Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly.
Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.
Roasted Carrots in a Balsamic Vinaigrette
I love carrots but usually eat them raw. I decided to try roasting them and I am so glad I did. I roasted them with salt and olive oil first, then toss them in a simple balsamic vinaigrette. The organic carrots are really sweet as well as the balsamic vinegar so I didn't add any honey or sugar to the recipe. We all loved these carrots. They were perfectly roasted and the sauce was excellent. I am looking forward to trying other recipes using roasted carrots.- 4-5 large carrots, cleaned and peeled, cut into small sticks
- 2 tbsp of balsamic vinegar
- 2 tbsp + 1 tsp of olive oil (divided)
- 1/2 tsp of Dijon mustard
- 1 small clove of garlic, minced
- Sea salt to taste
Preheat the oven to 425 degrees. Peel and cut carrots into sticks. Toss the carrot sticks in 1 teaspoon of olive oil then season with sea salt to taste. Place on a glass dish coated with olive oil cooking spray. Roast in the oven until golden brown, 20-25 minutes.
While the carrots are cooking, combine the balsamic vinegar, remainder of the olive oil, Dijon and garlic in a small bowl. Mix thoroughly with a whisk. Once you remove the carrots from the oven, pour the vinaigrette directly in the roasting pan and stir, making sure to coat all carrots evenly. Enjoy. 
Vegetable Tian
This is a recipe I adapted from one I found in "Barefoot in Paris". We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too. All of my friends loved these roasted vegetables and so did most of the kids. I am looking forward to making this again and again. I served this dish alongside the Chicken with 40 Cloves of Garlic and they paired nicely together.- 2 tbsp olive oil (divided)
- 1 large sweet yellow onion cut in half and sliced
- 2 cloves of garlic, minced
- 1-2 russet potatoes, unpeeled
- 1 zucchini
- 1 yellow squash
- 3 large Roma tomatoes
- Sea salt, freshly cracked black pepper, to taste
- Dried thyme, to taste
- 1/2 cup of grated Parmesan cheese
Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.
Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.
Roasted Tomatoes, Fennel and Fingerling Potatoes
- 1 fennel bulb, cut into chunks (leave the core in tact)
- 4 large Roma tomatoes, cut in half
- 6 fingerling potatoes
- 1-2 tbsp olive oil
- Sea salt and fresh cracked pepper to taste
Preheat the oven to 350 degrees. Spray a large baking tray with olive oil cooking spray. Slice the fennel into large chunks, keeping the core in tact. The core will help hold the fennel chunks together for better roasting. Slice the tomatoes in half lengthwise as well as the fingerling potatoes. Place the potatoes, cut side down, on one end of the baking tray. Add the tomato halves and fennel chunks to the other end of the tray. I do this so the potatoes will get crispy instead of soggy. Take the garlic cloves and cut them into slivers. Slide one or two slivers into each tomato half. This will infuse the tomatoes with the garlic flavor; it will also roast the garlic without burning it. Drizzle the veggies with olive oil and season with the sea salt and fresh cracked pepper. Roast in the oven for 35 minutes, then turn the potatoes and fennel over and roast for an additional 10 minutes. Enjoy.
Spinach with Mushrooms, Onions and Bacon
I had a bunch of baby spinach I needed to use up and decided to try something new instead of my usual spinach with vinegar. I found some mushrooms, onions and bacon in the refrigerator and thought they would be terrific together - I was right. It was a wonderful side dish filled with some of my favorite flavors and so quick and easy to make. My husband and I really loved this spinach but the kids didn't care for it. That's okay - more for me.- 1 tsp olive oil
- 3-4 cups of baby spinach, cleaned
- 8-9 cremini mushrooms, quartered
- 1/4 sweet yellow onion, sliced very thin
- 3-4 slices of bacon, cooked and crumbled
- 1 clove of garlic
- Sea salt and fresh cracked pepper to taste
In a large skillet over medium heat, cook the bacon until crisp. Remove and place on paper towels to drain. (I use very thin bacon so there was very little grease in the pan - if you have more grease, don't add the olive oil). Add the olive oil to the pan, once hot add the mushrooms and onions. Cook until golden brown. Add the minced garlic and stir constantly for 60 seconds. Add the spinach and cook, stirring frequently until wilted. Season with salt and pepper and serve immediately. Enjoy.
Broccoli with Kalamata Olives, Garlic and Lemon
Here's another great recipe from Fine Cooking. I usually just steam broccoli and season with salt and pepper but I decided to try this recipe and I am so glad I did. The kalamata olives and lemon along with the garlic made this dish so flavorful and delicious. I adapted it a bit by adding much less oil to make it healthier. My son loved it and so did my husband and I. My daughter thought it was a bit too tangy but she ate it anyway. It's nice to find a new way to make an old favorite.- 1 lb of broccoli florets, cleaned and trimmed
- 1-2 tbsp olive oil
- 10-12 kalamata olives (or more if you want)
- 1 clove of garlic, minced
- 1/2 tsp dried oregano
- Juice and zest of 1 lemon
- Sea salt and fresh cracked pepper to taste
In a large pot (one that accommodates your steamer), bring about 2 inches of water to a boil. Place cleaned and trimmed broccoli florets into the steamer basket and cover with a lid. Cook until the broccoli is JUST cooked, about 3-5 minutes. I like my broccoli a bit crisp so cook longer if you want it more tender.
Once the broccoli has cooked, set aside. Heat the oil in a skillet over medium heat. Add the olives, garlic and oregano. Cook, stirring frequently for about 1 minute. Add the lemon juice, lemon zest, steamed broccoli florets and sea salt and pepper to taste. Gently mix the broccoli until well coated. Serve and enjoy.
Spinach with Toasted Pine Nuts
I grew up eating spinach out of a can with white vinegar... I loved it. I now only buy fresh spinach but I still love it with the zing of vinegar. I added some toasted pine nuts and a bit of lemon zest to sauteed spinach and garlic then added some red wine vinegar to top it off. It was so simple and tasted really fantastic. I loved the crunch of the pine nuts with the smooth spinach. My son didn't love it but the rest of us did - especially my daughter. I served this spinach with my Greek Chicken Thighs and they went perfectly together. It was a delicious and healthy dinner. - 1 large bunch of fresh baby spinach, cleaned and trimmed
- 1 tsp olive oil
- 1-2 cloves of garlic minced
- Sea salt and fresh cracked pepper to taste
- 1 tsp lemon zest
- 1-2 tbsp toasted pine nuts
- 2 tbsp red wine vinegar
In a small skillet over medium heat, add the pine nuts to the DRY pan. Cook for a few minutes, stirring frequently, until golden brown. Remove from the heat and set aside. In a large skillet, heat the olive oil over medium heat. Add the garlic and stir constantly for 45 seconds then add the clean spinach, sea salt and pepper to taste. Stir frequently for 1 - 2 minutes until wilted. Add the pine nuts, lemon zest and red wine vinegar then mix thoroughly. Serve immediately and enjoy.
Roasted Fingerling Potatoes, Asparagus and Green Beans
Sometimes simple is best. I wanted to roast some veggies and fingerling potatoes to go with a flank steak I was grilling. I thought of all the flavor combinations of herbs and seasonings that would be really tasty but in the end I decided to use olive oil, sea salt and fresh cracked pepper. It's all they needed! The flavors were simple and wonderful. The potatoes had a nice crunch outside while remaining soft inside; the vegetables were perfectly cooked. We all really loved this side dish, especially me. It went very well with flank steak and a tossed salad.- 12 fingerling potatoes
- Handful of asparagus spears, woody ends trimmed
- Handful of green beans, ends trimmed
- 1-2 tbsp olive oil
- Sea salt and fresh cracked pepper, to taste
Preheat the oven to 400 degrees. Par-cook the fingerling potatoes for 5-6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste. Bake for 10-15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4-5 minutes or until the veggies are tender but still a bit crisp. Enjoy.
