It’s kind of a joke in my family how much I love fresh from the vine-ripened tomatoes, and it is common to see me pluck a ripe, juicy gem from one of the plants in our garden and pop it in my mouth before it even makes its way into the house. So this recipe is an homage to my obsession with summer ripened tomatoes and a twist on a traditional Caprese salad.
This recipe is a super quick, packed with flavor side dish that works great for a weekday dinner, and comes together in about 15 minutes. The vegetables add a vibrant pop of color and the aromatics from the fresh herbs and lemon zest jazz up the mild chewy tenderness of the brown rice.
On days when I know my prep time will be short, I’ll chop the vegetables ahead of time the evening before, and store them in a container in the fridge. That way when you’re ready to cook, they’re ready to go!
Eating a low-carb diet doesn’t mean you have to give up on carbs entirely as long as you focus on whole, heart-healthy, unprocessed grains, like farro. Very similar to barley, farro is a dense, chewy grain that has a thick outer husk and deep nutty, rich flavor.
This recipe was the first time I cooked with farro, and I immediately loved it. I was happy with my decision to pair it with the fresh herbs and the fresh lemon juice which brightened up the flavor and made a great side dish.
As summer winds down and the season’s harvest of delectable tomatoes comes to a close, I managed to snag a few remaining heirloom tomatoes from the produce stand down the street this week and created this gorgeous masterpiece. It was so visually stunning when I prepared it, I hesitated eating it.
The tomato is a variety called a Lime Green Salad and this was the first time I’d seen it. The fruit is only 3 to 4 ounces in size, yet they literally burst with intricate, sweet refreshing citrusy flavor when you bite into them. So, of course, it was the perfect match for the sweet acidity of the citrus salsa and the spiciness from the pickled jalapeno.
I started shaving raw Brussels sprouts into salads a few months ago because I liked the slightly bitter flavor they add to fresh greens, and I wanted to work in some additional protein, iron, and potassium to my diet.
For this recipe, I decided to go all in and make the sprouts the focus of the slaw by having the creamy feta cheese and the tangy balsamic dressing bring the flavors together. The added crunchy sweet cashew dust was a perfect finish.
Okay, one last side dish before we go back to making some more delicious main dishes and decadent desserts.
I served these stuffed tomatoes for dinner one night with some roasted chicken, and they were the perfect marriage of flavor. The tender couscous, creamy feta cheese, fresh herbs and briny capers were such a surprising bright pop of flavor, my husband and daughter asked me to make the couscous again the following weekend.
This recipe would also be a perfect appetizer using the smaller cherry tomatoes. In fact, ladies, get ready for the next get-together at my house. These little cherry bombs are what I’ll be making!
This side dish is super fast to prepare once you have the ingredient prep work done and pairs perfectly with any protein whether it’s grilled fish, braised pork chops, seared steak or roasted chicken. The chile peppers, fresh ginger, and curry powder give the rice a nice low heat, the touch of sesame oil adds a subtle nutty flavor, and the cilantro and lime juice add a bright pop of freshness.
The second great thing about this recipe is any leftovers you have quickly become a vamped up version of the dish, adding the chopped protein into the rice!
This version of cauliflower gratin uses a sauce made from light sour cream, reduced-fat half and half, and aged Parmesan cheese, which gives the cauliflower a light, delicate flavor as compared to traditional heavy cheddar or bechamel sauces.
The preparation and cook times are quick and easy making it a great option for a weekday dinner side dish.
Artichokes are one of those vegetables I’ve typically bought marinated in a jar ready to eat. When I decided to try making them fresh, I learned three things. The preparation time is long; you need to be careful of the tiny leaves with exceptionally sharp barbs in the center guarding the heart of the artichoke, and the taste is amazing! The flavor is so much richer and intense from those in a jar. Then paired with the rich flavors of the minced garlic, acidic tomatoes, briny capers and creamy Parmesan in the bruschetta filling, it was so worth the time it took making them!
Next up in the veggie arena are these whipped parsnips and carrots, which would go perfectly with an Easter ham.
And I’ll be the first to admit, it took a small act of bravery to eat a cooked carrot – something I swore I would never do again since tasting one and spitting it out when I was a child. (Here comes the ‘big but’) BUT, when whipped with savory parsnips, sweet creamy butter and a touch of nutmeg, I couldn’t tell I was eating cooked carrots. In fact, I had two helpings, that’s how good they were. What about my other picky veggie eaters at the table you ask? They both tasted them and said, “Huh, those are pretty good!” Still a win in my book!