side dishes

Baked Mushroom Rice

November 5, 2018 by Lindsay 1 Comment

For Thanksgiving! With it being so early this year, I'm pushing hard to be sure we get all the recipes in this week and next for planning purposes, and then we have recipes to use up all the leftovers, YUM.

First, though, thank you for all the sweet words about Will! I am totally healed and acclimated to having two children, and everyone is sleeping wonderfully, and the time change was obviously no issue for anyone.

HAHAHAHAHA no what I meant to say was we need a lot of carbs to get through this. So let's start here! This was actually Jay's idea based on something he ate growing up, one of those cup of broth/stick of butter types of recipes that involves a few cans of consome and maybe a packet of French onion soup mix or similar. Now, to be very clear, I LOVE recipes like that. They're nostalgic, easy, delicious, all of the things. I also like re-imagining them with, say, less packaged sodium and a few more veggies, but with similar comfort factors. In this version we definitely have some butter and beef flavor but we also have tons of extra flavor from mushrooms - I went for the blends that aren't a million dollars but ARE a step up from regular white mushrooms. The onions and mushrooms get roasted on top of the rice, everything bakes together in the oven (so no simmering!), and this works PERFECTLY made in advance for Thanksgiving or another holiday party.

Let's not waste time.

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Broccoli Cauliflower Salad with Greek Yogurt and Bacon

June 8, 2017 by Lindsay Leave a Comment

Because obviously bacon.

I'm in full summertime side dish swing right now, do you do that? Dinners are random leftovers from parties with some grilled chicken and a side salad, done and done. I'm always looking for new + healthyish side dishes because potato salad from the grocery store is great BUT, you know? You know. The but(t) gets big sometimes. Heh. My grandmother makes a version of this salad and brings it to family functions a few times per year, and we all love it. She switches up the nuts she uses, whether or not there is bacon in it, etc, but the base is the same: broccoli, cauliflower, onion, and a creamy-but-light Greek yogurt dressing.

The yogurt is cut with mayo for flavor, so you can definitely use fat free yogurt or anything else you have around - even regular yogurt! The broccoli and cauliflower are totally raw so you can even make this the night before so the veg starts to soften somewhat, or you can make it right before you serve. It's delicious even after a few days in the fridge!

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Carrot Top Pesto + Roasted Carrots

April 19, 2017 by Lindsay 1 Comment

It almost feels canibalistic, you know? Like how people don't like to eat eggs with chicken, except for not at all.

Because carrot top pesto. We're using the whole plant!

I've seen sauces and drizzles using carrot leaves in several recipes, but they have been more thin and acidic, like a chimichurri. The benefit of a pesto is that you use a LOT of the tops, which is important to me because there is essentially more top than bottom to a carrot when you think of using the carrot itself as the food and the greens as a topping. I've also seen carrot greens wilted down like spinach, but I wanted to keep them raw for their lovely barely-there-carrot flavor.

So. Pesto! The first time I made this I used pecans because I already had them, and I wanted the flavor of this pesto to be different than a regular basil pesto. I did use parsley, lemon, garlic, and parm - all the usual suspects. We've used this over fish, with pasta, and on toast as crostini, but my favorite way to use this is to have it almost as a dip for roasted carrots. These came straight out of our yard, but any carrot bunch with the leaves still attached will do!

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Broiled Meyer Lemon Green Beans with Basil

March 27, 2017 by Lindsay 5 Comments

Spring is here!

I know, I know, it has sprung, but that's just the dumbest thing ever in all of the land to say, right? Spring has been springing for a few weeks here already with this crazy weather, and some of our daisies and tulips have already done their thing and are gone until next year. Sad because it feels like time is going way too fast, you know?

This time of year I like cooking with a main ingredient and supplementing with salad or proteins that need to be used up. Kind of like spring cleaning for my fridge, no more languishing food, I say to myself every year. It's a noble pursuit. These broiled green beans are definitely flavorful enough to be the absolute star of a dinner with some sliced tomatoes and grilled chicken or similar. They're coated in butter and spices, to start, and the broiler action leaves you with some nice flavorful dark bits and beans that are tender but not sad/mushy. No one likes those guys.

And the Meyer lemon! Tastes like a Cutie + a lemon, but sub regular lemon if you have that instead of a Meyer. It is slightly sweeter than a regular lemon, but either variety would work perfectly. The lemon chars just a little bit and the juice mixes with the butter to make a nice little sauce.

You should probably serve these broiled green beans over rice for sauce-mopping purposes.

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Sauteed Spaghetti Squash with Roasted Tomatoes

April 28, 2016 by Lindsay 1 Comment

Ok, I know this is kind of like 2 pasta recipes in one week, but I figure we need to counteract a mac recipe with a side dish that is alllll veg, right? You've done spaghetti squash before, tell me you have. It isn't pasta-like like some people like to claim, but it shreds up beautifully and is a great alternative to a starchy side while being obviously way healthier than pasta. A few weeks ago Jay and I had a daydate to see some comedy and we ate at Roost after. One of their new veg entrees is sauteed spag squash, so we got it to split. It was GREAT, much more flavorful than we're used to. The server told us that the secret was roasting the spaghetti squash THEN sauteeing it with the rest of the stuff, so that's exactly what I did.

You can add whatever you'd like to this, but I went super simple with garlic + herbs + parm + tomatoes. We loved it so much, I could honestly eat this every day all summer. Which I've said about approximately 9,837 dishes recently. SORRY about that.

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Leftover Hummus Pasta Salad {vegetarian}

April 12, 2016 by Lindsay Leave a Comment

Or fresh hummus, whatever. But mainly, leftovers! I think that hummus is just one of those things born to be delicious and then languish in the fridge until it finally molds and you give it to the dog, amirite? For us at least it's always a party staple, but we never really eat it in the day-to-day. I had some leftover hummus recently and made 2 new recipes from it because I just don't think I'm in the only one who has this leftover hummus issue.

Indulge me, will you? Up first is this super simple creamy-yet-healthy pasta salad. It's a pretty standard version with any mix-ins you'd like, but the hummus flavor instead of a regular oil + vinegar or mayo base is really special. Plus, hummus in the dressing means that there is protein coating your pasta, which makes it a perfect meat-free meal.

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#tbt Thanksgiving Planning {part 2}

November 19, 2015 by Lindsay Leave a Comment

ONE WEEK TO GO UNTIL THE FOODIEST FOODIE HOLIDAY OF THE YEAR!

Or, like, the day to celebrate how thankful we are for the life we live and the people we have in it.

Also until Jay's birthday.

One week to go until all of that.

So we need to keep planning our food. Last week's list was pretty good, but here are some of my other fav ideas for the big meal next week!

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Spicy Creamy Green Beans

November 18, 2015 by Lindsay Leave a Comment

Another recipe for Thanksgiving!

The one I told you about last week that we've been making a ton. It happened totally by accident, I buy the really thin haricots vert at Trader Joe's at least every other week, and one night they were the veg of choice to go with whatever carb and protein of choice were happening. I knew I wanted to add something pickly with something creamy because I think those two things just contrast so well and make boring side dishes exciting.

And these are, like, totes exciting for green beans.

I use pickled cherry peppers from TJ's too, but any kind of pickly pepper that you like will work great! Smoked paprika adds a ton of flavor almost in a grilled or bacon-y way, and I've never had anyone, even vegetarians, complain that things taste kind of like bacon. It's a really great spice to keep on hand to meat-up meat-free dishes!

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Braised Brussels + Balsamic + Bacon

October 27, 2015 by Lindsay 1 Comment

LOOK AT ALL THE ALLITERATION.

I could say it's B for BABY but seriously it's not.

Speaking of, I had the weirdest comment after yoga the other day. I taught what I hope was a good class, and one of the students afterward was all "it was soooooo sweet to hear you tell us to enter into happy baby or take a fetal position for savasana....just like you were already a mama!" Um. I say those things literally every single class that I teach. Projecting much? It was one of those students that are really ... in touch ... with other's energy, in their minds, and who knows, maybe I'm just GLOWING with impending motherhood, but also don't you think that sometimes people see what they want to see in you? Anyway. If I use words that start with B it's just a coincidence. And Happy Baby is a legit yoga position and I don't know the sanskrit word for it so we're kind of stuck there.

Moving on. No offense to the energy-lovers of the world. It's your newest fall side dish, just in time for your Thanksgiving planning, perhaps? There are only 4 ingredients. I had intentions of adding garlic and walnuts and all kinds of toppings, but in the end wanted the method of braising AND crisping the sprouts to be the main focus here and balsamic + bacon always get the flavor job done, right? Also, one skillet. 20 minutes. Side dish.

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Salt and Vinegar Potatoes + Yogurt Chive Dip

October 19, 2015 by Lindsay Leave a Comment

We made this twice in the first week we came up with it and have never had any leftovers. More than 10 people have tried these, and unanimously agree that OMG WHAT'S THE DEAL WITH THE POTATOES?

Well, I'll tell you.

The potatoes themselves taste like Salt and Vinegar chips, and the dipping sauce tastes like Sour Cream and Onion chips. So we have two kinds of chips that are really good, and then we made them into a grown up potato dish, and now we are famous among the potato lovers in our family, which is everyone.

Who doesn't like a new way to cook potatoes? They're cheap and filling and delicious and when drizzled with butter right before roasting no one is usually terribly mad at you.

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Leek Gratin + Crispy Ham

November 20, 2014 by Lindsay Leave a Comment

It's another Thanksgiving dish!

I actually can't decide what it is, if we're being honest. A gratin is kind of a creamy baked thing, so I'm starting there. But, this also kind of can be treated like queso, so then it would be an appetizer?

You decide.

This is modeled after a French casserole my parents used to make: whole leeks wrapped in thin ham and covered with white sauce and somehow potatoes were involved too? I don't remember it very well, I was six. I mainly remember that I really liked the ham but that cutting the leeks was hard, which is still true today - whole leeks are kind of a card that need to be dealt with. Their flavor is great, but they can get a little stringy if you don't cut them nicely, ya know?

So we slice them into little half moons and cover them in cheese and garlic and ham and call it a gratin.

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Fresh Green Bean Casserole

November 19, 2014 by Lindsay Leave a Comment

IT'S THE HOLIDAYS GUYS.

Seriously. The most wonderful time of the year and all that jazz. Speaking of jazz, thank you for agreeing with me that this Saturday is the perfect day to have all my Christmas decorations up! Your affirmations allowed me to start listening to Christmas music YESTERDAY, which was the perfect day because Jay is gone on business and hates Christmas music because he is scrooge. I'm trying to help him outgrow it. Ornaments and sparkles forever!

Even though my internship at the obesity clinic where I used to do therapy is over, I still teach their cooking classes once a month, and tomorrow it's all about Thanksgiving sides! Since I KNOW they're not the only population that cares about not gaining ten pounds between now and NYE, I thought you might want to know how I lightened AND freshened up the standard green bean casserole that we all know and love.

Spoiler alert: fried onions aren't really a thing when you're trying to be light and healthy.

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Roasted Garlic Blue Cheese Mac

September 4, 2014 by Lindsay Leave a Comment

I told you. I really warned you.

That after all of my roasted garlic blue at Poe's while we were at the beach, there would be more and more of the flavor combination.

I wasn't lying, and here I paired it with SEVERAL other cheeses so.... let's get right to it. ...

Broiled Okra + Romesco Sauce {vegan}

September 2, 2014 by Lindsay 1 Comment

We're going all vegan on your asses today, y'all.

Sometimes vegan is appropriate after a booze and meat-filled long weekend, yes?

In other news, this is one of my most favorite new side dishes ever. I made it a few weeks ago for dinner, then I taught it at a cooking class, now I'm showing YOU. It's that good. 3 times in 10 days good.

We had lunch a few weeks ago at one of our favorite local restaurants, Bacon Brothers, and they had a side dish that was kind of like this. It was blackened okra with romesco, and it was SO GOOD. It was a little different than this: we didn't char our okra quite as much and we used fresh tomatoes in the sauce, but both versions were insanely delicious SO if you go to Bacon Bros. before they change the menu try theirs, and if you don't, make your own! Okra is everywhere right now, at least where we live, and side dishes made from super duper cheap local produce just makes ya feel good about life.

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Cheesy Creamed Spinach

July 22, 2014 by Lindsay 2 Comments

You know how people are, like, super duper epically into creamed spinach, especially when they go to steakhouses?

I need to admit something: I don't get it. It seems weird to add mush to mush and then end up with kind of a pile of mush. I KNOW IT'S NOT REALLY THAT, but it this particular side dish has always been sort of lame to me, and I don't think I've ever honestly eaten it in a restaurant.

I also ate a ton of frozen spinach as a kid (Mama, I know that it wasn't really every night of my life), and the texture is just UGH. Like stringy prechewed grass? But that doesn't taste good? Sorry for the visual - my point is that when creamed spinach is made from frozen spinach it makes me feel sad on the inside where my feelings live, SO I DON'T EAT IT.

Until now! When I made it with fresh spinach! And cheese! Let's go.

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Raw Brussels Caesar + Crispy Capers

July 14, 2014 by Lindsay Leave a Comment

Helloooo Monday.

Don't get all huffy by the fact that I'm offering Brussels on a Monday. I PROMISE, this is not mushy stinky bitter awful Brussels that we used to have. Not "we," my parents would never dream of such a thing.

What IS it about these little guys? Everyone on the earth seems to be inundated with a serious PTSD-esque memory of them, and then now all of a sudden they're all over trendy restaurant menus, but they're crispy or baconed-up or whatevs.

Raw is your new favorite way to eat them, promise. Because, when all is said and done, Brussels are cabbage, right? Raw cabbage = slaw. This is basically slaw with Caesar dressing and sexy fried capers on top. Let's get after it.

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Quinoa Caprese w/ Blueberries

July 2, 2014 by Lindsay Leave a Comment

I know I know I know, you get it. Red white and blue. LET ME HAVE THIS LITTLE BIT OF JOY.

But I know that secretly we're all happy it's almost effing Friday so we can get back to all the colors in our food.

Sorry.

This, though. It's amazing! Really really yummy! I had a caprese salad at a fancy restaurant on Saturday night (Frank's, if you're interested), and DAYUM was it good! I'm usually not one to order things that I know are going to be overpriced and that I can so easily make at home, but for some reason it really struck us and we ordered it to share and were NOT disappointed. I think my thing with caprese is this: I don't really like balsamic vinegar that much. I know, kill me, it's delicious, how could you NOT like that, blah blah blah. I just....find it too strong a lot of the time. BUT, if reduced a little bit and sweetened and used sparingly, I really like it, and the flavor combo of tomatoes and balsamic and mozz and basil is really a totally legit thing. Hence, I loved the salad due to not too much balsamic, and now have added the flavors to some red quinoa and blueberries because FLAG COLORS, and so there you go.

Let's make it! You can make it even if you aren't trying to match a country.

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4 Baked Beans w/ Bacon + Bourbon

June 24, 2014 by Lindsay Leave a Comment

Not 4 beans.

4 types of beans, but TYPE doesn't start with a B and also the title up there was getting kind of long and also baked beans wouldn't illustrate that we are working with FOUR DIFFERENT KINDS OF BEANS here so...just work with me.

In other news, Jay and I have come to the conclusion that wedding weekends are hard, waking up at 5am to teach yoga after a wedding weekend is harder, and travelling two weekends in a row even for fun things is, wait for it, hard.

We are DRAGGING this week, can't catch up on sleep no matter what we do. And, clearly, the 5am wake ups don't help anything.

BUT THESE BEANS. I made them for Jay's dad's father's day, and they're really just perfect for this time of year. An excellent side dish, ever so slightly different than a standard baked bean, and THE BOURBON. Also bacon. I have it in my head too that using green beans as one of the beans makes these super light, which is nice if you want to eat a whole vat of them. Let's make beans!

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Squash Ceviche w/ Blueberries and Jalapeno {raw + vegan}

May 27, 2014 by Lindsay Leave a Comment

Welcome back from your holiday! I think we can all agree that raw + vegan isn't my usual MO when it comes to cooking, but I was looking for something super light and fresh after a weekend of....you know....not light and fresh, and also I was creating a recipe for a raw contest and THIS happened and it is actually delicious, even without fat, cooking or animal products.

Seriously.

You know how lime juice can cook stuff and that's why it's used with raw fish to cook it juuuuuust a little bit in regular ceviche? It's delicious, and this is a pure-veg version of that. The flavors of the varying veg and fruit and really delicious, AND since there ain't no cooking this is done FAST. Like, 10 minutes to make, 20 minutes to rest, eat. You could eat it right away if you're in a hurry, but I like this after it rests with the lime juice just for a little bit.

Let's get right to it!

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Crock Pot Baked Potatoes

October 15, 2013 by Lindsay 7 Comments

We have a new party trick today!

One in which baked potatoes happen while you're at work or away or doing whatever you want to do for 8 hours. Whee!

You convinced me to get my ass in gear and use my crock pot more, so I'm trying my darndest to do that for you. It's going quite well so far, thank ya very much. ...

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