Archive for Side/Salad
August 10, 2010
· Filed under Autumn, Dish Type, Side/Salad, Spring, Summer, Winter · Tagged turnips
Posted by Lisa
Pan-Fried Turnips
Turnips are another under-appreciated vegetable, I think. They really aren’t all that common in American kitchens. I’ve made turnips in quite a few different dishes, from stews and sautées to sliced onto lettuce-based salads and starring in a turnip slaw. Out of all the preparations I’ve tried, the one we love most and, incidentally, the one I prepare most frequently is pan-fried turnips. The simplicity of this dish makes it perfect for a busy evening, but the taste is outstanding. Almost browning the butter in the sauté pan before adding the turnip wedges imparts a slightly nutty and smooth flavor, while the caramelized edges of the turnips are sweet and tender and some of the centers are just faintly bitter, but not unpleasantly so. The whole pan of turnips is always eaten up when I prepare this side dish and it’s enjoyed by even our pickiest eater.
Pan-Fried Turnips
printable recipe
- two bunches of turnips (or about 1 1/2 pounds loose turnips)
- 2-3 tablespoons butter
- sea salt
Wash and trim the ends from the turnips. Cut into wedges. I cut smaller turnips into quarters and larger into 1/8′s or 1/12th’s. Heat a heavy bottomed sauté pan (I always use my enameled cast iron pan) over medium-high heat. When pan is hot, add enough butter to coat the bottom of the pan when it is melted. Right before butter starts to brown, add turnip wedges. Continue to cook on medium-high heat, stirring frequently to prevent burning. You want the cut edges to brown nicely, but they can also start to burn pretty quickly. When the turnips are nicely browned, reduce heat to low and continue to cook until they are tender all the way through. When the turnips are tender, remove from heat and season to taste with sea salt.
July 12, 2010
· Filed under Side/Salad, Spring, Summer · Tagged mint, onions, peas, radishes
Posted by Lisa
Pea and Radish Salad
When I first saw this recipe, I didn’t really appeal to me, but when I got a nice bunch of French breakfast radishes at the market and I wanted to do something different with them, I decided to try it. I started out with this recipe, by Cathy at Wives with Knives and altered it for what I had on hand. I wish I had fresh peas on hand because that would have made it spectacular, but even with using frozen peas, it was a cool and tasty salad. The mint really tastes fantastic with the sweetness of the peas and the little bite of the radishes.
One note, I always make my own mayonnaise with with a combination of coconut oil and olive oil, so if you use a store bought mayonnaise or even a homemade mayonnaise without coconut oil, yours will likely have a creamier texture than mine. The coconut oil in the mayonnaise sets up a little more firmly when it’s cold. Though it’s not as beautiful as a creamier mayonnaise, the flavor was still excellent.
Pea and Radish Salad
printable recipe
- 3 cups frozen peas, thawed (If you have fresh peas, blanch them and use them, the flavor will be even better than frozen peas, of course!)
- 1 bunch of radishes, thinly sliced
- 1/2 small spring onion, finely chopped
- 1 – 2 teaspoons freshly chopped mint leaves
- 1 – 2 teaspoons freshly chopped chives
- 1 teaspoon maple syrup
- 1 tablespoon fresh lemon juice
- 1/4 - 1/3 cup mayonnaise
- sea salt and freshly ground pepper, to taste
Place all ingredients in a bowl and mix gently to combine. Taste and adjust salt and pepper to your preference.
June 1, 2010
· Filed under Side/Salad, Spring, This and That · Tagged onion, parsley, radishes, salsa
While we bear through a pretty wet and cool spring here in the Willamette Valley, waiting for both the warm sun to come and stay for good as well as the vegetables such weather brings, we try to stay positive by focusing on things like not having to irrigate yet and the plethora of delicious, well growing spring veggies we get to enjoy. On our tables, we see sweet, tender lettuces at almost every meal; and either mixed with those lettuces, or used in dishes where they stand on their own, we also see a lot of radishes. The radish is both highly prized by some–we really can’t bring enough of these to sell at our Thursday Farmer’s Market–and much maligned by others. In some ways, they can be so mild flavored, especially when store bought, that aside from their crunch and color, they offer little to the palette. But when grown well, they have a great flavor that tastes just like spring to us.
We have been out of our summer preserved salsa for about a month or so now, which isn’t too bad considering tomatoes really will be ready in just a couple of months. We use most of our salsa on morning eggs, but have begun to have tacos a bit more frequently after once again becoming more strict about being gluten free; we use taco night now to replace pizza night. We don’t mind tacos without salsa, but last week I was in a hurry getting things ready, so our tacos were going to the table with no sauteed onions or dark leafy greens, and I needed something to add to the slow-cooked beans to really make the meal. I know I have made radish salsas before, but this one was especially good. I think that I enjoyed it more finely processed in the food processor where normally I hand chop it and make it a bit more chuncky. It was riduculously easy and fast and really, really delicious with the tacos. We had the leftovers with fish the next night, it was perfect. Since I have a glut of radishes over here, I think I will even make a big batch and ferment it…I am really excited for that. Either way, fresh is where it is at in spring, and radishes abound. With dishes like this, waiting for the summer and its fruits doesn’t seem so bad.
Radish Salsa Fresca
- 1 bunch radishes
- 1 small spring onion OR 3-4 green onions OR 2 spring green garlic bulbs
- handful parsley sprigs
- juice of half a lemon
- sea or kosher salt to taste
- pinch cayenne
- pinch ground coriander
Mix all ingredients in food processor until chopped and blended, but do not over-process as this will release excess liquid from the radishes. Taste and adjust seasonings if necessary. Enjoy!
April 5, 2010
· Filed under Side/Salad, Spring, Winter · Tagged carrots, leeks, parsnips
Posted by Lisa
Carrots and Parsnips with Leeks and Mint
Parsnips are like a nuttier cousin of carrots, I think. They have the sweetness that carrots have, but they are more earthy. I typically add them to soups or stews as I would with carrots, but we have amassed quite a few parsnips over the past few weeks and I wanted to incorporate them into a side dish. My family doesn’t enjoy them by when they are the main ingredient in a dish, so I thought I would pair them with carrots. It was a delicious pairing. Leeks added a delicious flavor and the mint was subtle but still detectable; the whole dish was a perfect side with our Easter ham.
Carrots and Parsnips with Leeks and Mint
printable recipe
- 2 large carrots, sliced
- 2 large parsnips, sliced
- 1 leek, sliced
- 2 tablespoons fresh, chopped mint
- 2 tablespoons butter
- sea salt and pepper to taste
Place all ingredients in a medium to large sauté pan. Place pan on medium heat. Stir as butter starts to melt. When butter has melted, place lid on pan and stir every few minutes to prevent sticking. Cook until carrots and parsnips are tender and leeks have started to caramelize, about 20 minutes. Remove from heat and season with salt and pepper to taste.
March 9, 2010
· Filed under Autumn, Meal Planning, Side/Salad, Winter · Tagged sweet potatoes
Posted by Lisa
Chili Spiced Sweet Potatoes
I always thought that I wasn’t a big fan of sweet potatoes, but I had primarily eaten them in a sweetened casserole at Thanksgiving and I’m still not a fan of that type of preparation. Sweet potatoes are so healthy, one serving is a mega-dose of Vitamin and full of fiber. Their flesh is, of course, slightly sweet, but they go well with a savory spice. This particular spice combination added a delicious, but not overpowering flavor. Roasting sweet potatoes is quick preparation, just allow plenty of time for cooking.
Chili Spiced Sweet Potatoes
printable recipe
- 1 1/2 – 2 pounds sweet potatoes, washed, peeled and cut into 1/2″ x 2″ sticks
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
Preheat oven to 400º. Combine all ingredients in a baking dish, 9″ x 13″ is a good size. Place dish in oven. Stir after about 15 minutes, when coconut oil has melted and you can stir to coat the sweet potatoes. Cook for approximately 45 minutes longer, until sweet potatoes have begun to brown. Stir several times during this time. Serve warm. These still taste delicious the next day, but their semi-crispy outside is best right after they are cool enough to eat.
February 28, 2010
· Filed under Autumn, Side/Salad, Spring, Winter · Tagged beets, dill, potatoes
Posted by Lisa
Dill Roasted Beets and Potatoes
I love beets. I love potatoes. And I love dill. Why did it take me so long to put the three together? Beets and potatoes are both root vegetables, so it seems like a logical combination, but apparently not a common one.
I think dill weed is an under-appreciated herb. Sure, fresh dill heads or dill seeds are well-known since they are in dill pickles, but I’m talking dill weed. Fresh is obviously a much better choice than dried, but there’s no local, fresh dill to be found this time of year, so dried works well, too. Dill weed has a fresh, light, grassy flavor with almost lemony notes.
The combination of the beets and potatoes was a really lovely contrast. The beets are sweet and slippery, while the potatoes are soft and starchy. Combined with the fresh, subtle flavor of dill, this dish was a real hit. As with most roasted vegetable dishes, it’s a snap to prepare, but requires at least an hour of baking.
Dill Roasted Beets and Potatoes
printable recipe
- 1 1/2 pounds potatoes*, cut into 1/2″ cubes (use whatever variety you have on hand)
- 1 1/2 pounds beets*, cut into 1/2″ cubes
- 1 teaspoon dried dill weed (or 2 teaspoons fresh dill weed)
- 1 teaspoon sea salt
- several grinds of pepper
- 3 tablespoons olive oil, divided
Preheat oven to 400°.
Gently combine first five ingredients and 2 tablespoons olive oil in a baking dish. A 9″ x 13″ baking dish or 12-14″ cast iron skillet will both work well. Bake in preheated oven for 1 hour or until tender. After you remove from the oven, drizzle with remaining 1 tablespoon olive oil and mix gently. Serve warm.
*I don’t generally peel most root vegetables unless they have very blemished/bruised areas, but this is a personal preference. Feel free to peel the potatoes and beets if you like.
December 31, 2009
· Filed under Autumn, Side/Salad, Winter · Tagged beets, salad
Posted by Lisa
Marinated Beet Salad
This is our second favorite beet preparation, after roasting. The beets are tender and sweet and the dressing is tangy. The beets are dressed when they are still warm, so they soak up a lot of the flavor from the dressing. I typically serve it when it is still slightly warm or at room temperature, but you could prepare it ahead of time and refrigerate it, then bring it back up to room temperature. I’ve also served this topped with crumbled feta or chevre and it’s delightful with either of them.
Marinated Beet Salad
printable recipe
- 2 lb of beets, washed and trimmed
- 1 tablespoon stone-ground mustard
- 2 tablespoons balsamic vinegar
- 1/3 cup olive oil
- 1/2 teaspoon sea salt
- a few grinds of pepper
Steam beets until tender. The steam time will vary depending on the size of your beets.
Cool beets until they are cool enough to handle, but still warm. Cut beets in half and then slice into thin slices (or you could quarter them and cut into thin slices, whichever you prefer).
Place beet slices in a large bowl.
Whisk mustard, balsamic vinegar, olive oil, salt and pepper in a small bowl until they are well-blended. Pour the dressing over the beets and gently stir to combine. Serve warm or at room temperature. If you prepare this ahead of time, store in refrigerator, but allow to come to room temperature before serving.
December 29, 2009
· Filed under Autumn, Side/Salad, Winter · Tagged brussel sprouts
Posted by Lisa
Mustardy Brussel Sprouts
I’ve said it before and I’ll say it again, “We love Brussel sprouts.” They are delicious! We like them prepared most anyway.
I recently saw a recipe on Edible Aria (which is a fabulous food blog, if traditional and interesting food preparations are your kind of thing) for a Brussel sprout dish that used ham, cream and mustard. I didn’t have ham on hand, so I heavily modified the recipe, but his suggestion for preparing the Brussel sprouts was a method that I hadn’t tried before and it was quite easy. He recommends steaming the sprouts first, until they are about halfway cooked and then shocking them with cold water, trimming the outer leaves and ends and finishing the cooking preparation. I found this method was actually easier than trimming and peeling them while they were raw, which is how I always do it. I will still trim and peel them when raw for roasting, but anything other pan preparation will be steamed first, from now on!
This dish is creamy and rich, but also a little snappy with the stone-ground mustard and that prevents this from becoming overwhelmingly rich.
Mustardy Brussel Sprouts
inspired by a recipe on Edible Aria
printable recipe
- 2 pounds of Brussel sprouts
- 2 tablespoons butter, coconut oil, bacon grease or lard
- 2 tablespoons cream
- 1 tablespoon stone-ground mustard
- sea salt
- freshly ground pepper
Wash Brussel sprouts and place in a steamer basket. Steam until bright green and about halfway cooked. Remove sprouts and run under cold water to stop cooking. Trim ends, peel outer leaves and cut any large Brussel sprouts in half for uniform cooking.
In a medium or large sauté pan, melt your fat on high. Add Brussel sprouts and cook on high until they begin to brown. Stir frequently during this time. When sprouts are browned, add cream and lower heat to low. Cover and cook a few minutes. After a few minutes, add mustard, 1/4 – 1/2 teaspoon sea salt and a few grinds of fresh pepper. Stir to combine. You may also need to add another splash of cream if the sprouts are fairly dry now. Cover and cook until they are fork tender. Serve warm.
December 9, 2009
· Filed under Autumn, Side/Salad · Tagged rutabaga
Posted by Lisa
Rosemary Roasted Rutabaga
Poor rutabagas. They are not sexy vegetables. They can’t even usually be correctly identified by grocery cashiers. Are they rutabagas or turnips? But these humble root vegetables, also called swedes, can be so sweet and delicious. Roasting them really brings out their sweetness and my simple preparation included tossing in some chopped fresh rosemary. This was a hit with most members of my family; my middle daughter had three servings. Preparation is minimal: chop one large (mine was nearly the size of my four-year old’s head) or several smaller rutabagas into 1/2 – 1″ pieces, add one tablespoon of chopped fresh rosemary or other herbs (thyme or marjoram would work well), 1 teaspoon of sea salt, a few grinds of fresh pepper and several tablespoons of olive oil, then bake at 400° for about 1 hour, until they are golden and tender.
*I got this idea from a comment Sheila (my MIA co-contributor) made on Facebook, and since she hasn’t been on recently to share her recipe, I had to try my hand at it!
November 15, 2009
· Filed under Autumn, Side/Salad · Tagged carrots, turnips
Posted by Lisa
Asian Turnip Slaw
Salad turnips and carrots are so sweet this time of year. Combined with the gentle acidity of rice wine vinegar and the nuttiness of sesame oil, they made a light and simple salad. My youngest informed me that she could eat the whole bowl of turnips.
Asian Turnip Slaw
printable recipe
- 3 medium salad turnips, halved or quartered, then cut into very thin slices
- 1 large or two medium carrots, halved and cut into very thin slices
- 3-4 scallions, finely chopped
- 3-4 tablespoons rice wine vinegar
- 2 teaspoons honey
- 1/4 teaspoon sea salt
- 1 1/2 tablespoons olive oil
- 1 teaspoon sesame oil
Place turnip and carrots slices in a bowl with chopped scallions. Add 3 tablespoons of rice wine vinegar and remaining ingredients. Toss to combine. Let sit for 15-30 minutes to allow flavors to mingle and then add more rice wine vinegar if necessary. Serve at room temperature.
