Fresh asparagus is everywhere right now so why not pick some up next time you’re at the market and make this simple side dish. It’s super easy, and goes with a variety of meaty main dishes. Enjoy!

Note: Remember to cut the tough, woody ends off each spear of asparagus. Click here to learn how.

Sautéed Asparagus with Butter & Parmesan
-recipe from Fine Cooking Magazine

You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork.  Serves 6-8.

1-1/2 pounds asparagus, trimmed
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh flat-leaf parsley
1/4 cup freshly grated Parmigiano Reggiano

Slice the asparagus on a sharp diagonal about 1/2 inch thick, leaving the tips whole. Melt the butter in a large (12-inch) skillet over moderate heat. Add the asparagus and season with the salt and pepper. Cook, stirring often, until the asparagus is just tender, 5 to 6 minutes, lowering the heat if needed to keep the asparagus from browning. Don’t overcook; the asparagus will soften a little more as it cools.

Remove the pan from the heat. Stir in the parsley and 3 tablespoons of the cheese. Transfer to a serving bowl, top with the remaining cheese, and serve immediately.

Tags: asparagus, sauteed asparagus, Side Dish, Spring vegetables

This is seriously one of the easiest side dishes I’ve ever made. If you like brussels sprouts then you’ll love the extra flavor that roasting brings out in them. If you don’t like brussels sprouts then maybe it’s time to try them. C’mon, I dare you! These pint-sized cabbages are loaded with Vitamins A and C and fiber. I like to buy them still on the stalk and then cut them off right before using (find them on the stalk at Trader Joe’s and Whole Foods).

I roasted the brussels sprouts for less time because they were on the small size and I didn’t want to overcook them. I also didn’t add more salt like Ina did after they were finished roasting because they tasted perfect as is. Serve with roasted turkey, chicken, beef, pork…just about anything. Enjoy!

Roasted Brussels Sprouts
-recipe from The Barefoot Contessa Cookbook by Ina Garten

Makes 6 servings.

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Tags: brussel sprouts, brussels, brussels sprouts, Christmas, holidays, roasted brussels sprouts, Side Dish, sprouts, Thanksgiving

This easy basmati rice pilaf is flavored with sauteed sweet onions and fresh herbs…simple yet delicious! I recently served it with Cedar-Planked Salmon and Grilled Veggies…a perfect summer meal!

Basmati rice is a fragrant variety of long grain rice grown in India and Pakistan. The cooked grains of rice are long and slender, and have a nutty flavor. Basmati rice can be found in many supermarkets and in Middle Eastern and Indian markets. 

I didn’t have fresh dill so I substituted green onions and added it along with the Italian parsley and tarragon. Yum!

Basmati Rice with Sweet Onions and Summer Herbs
-recipe from Bon Appétit Magazine

Stirring the fresh herbs into the hot rice preserves their flavor and releases their aroma. Makes 6 servings

1 1/2 cups basmati rice (about 10 ounces)
2 tablespoons (1/4 stick) butter
2 cups chopped sweet onions (such as Vidalia or Walla Walla)
2 1/2 cups water
1 1/2 teaspoons salt
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh tarragon

Rinse rice under cold water until water runs clear; set aside. Melt butter in large saucepan over medium-high heat. Add onions; sauté until translucent, about 5 minutes. Add rice, 2 1/2 cups water, and 1 1/2 teaspoons salt; bring to boil. Reduce heat to low, cover, and cook until rice is tender, about 15 minutes. Remove from heat and let stand, covered, 10 minutes. Stir in herbs. Season with pepper and more salt, if desired. Transfer to bowl and serve. 

Tags: basmati rice, Bon Appetit Magazine, herbs, parsley, rice, rice pilaf, rice salad, Side Dish, sweet onions, tarragon, vidalia onions, Walla Walla onions

This simple summery salad is packed with fiber and flavor, and was the perfect lunch on a recent picnic at the beach. I especially love the texture of the chewy wheat berries. It’s also a versatile salad that you can build on — Feta or goat cheese would be great additions, as well as green or Kalamata olives.

I used fresh red pepper instead of roasted, and some mini heirloom tomatoes that I got at Trader Joe’s. Since I was using fresh basil in the salad, I went with lemon juice in the vinaigrette (instead of lime juice). I served the salad on a mixture of arugula and spinach…yum!

Summer Wheat Berry Salad
-recipe from Fine Cooking Magazine 

Wheat berries have a delicious nutty flavor. Look for ones labeled “soft,” which will cook more quickly than the hard variety. Serves six.

1 cup soft wheat berries  
6 cups water (or vegetable or chicken stock) with 1/2 tsp. salt
1 bay leaf 
1/2 cup chopped artichoke hearts
1/2 cup quartered cherry tomatoes
1/4 cup diced roasted red bell pepper
2 Tbs. capers, drained and chopped 
3 Tbs. sliced scallion (white and green parts)
1/4 cup sliced almonds, toasted
2 Tbs. chopped fresh basil or cilantro

For the vinaigrette:
1/2 to 1 tsp. finely minced garlic
2 Tbs. fresh lime juice
1 Tbs. white-wine vinegar 
1/4 cup fruity olive oil
Salt and freshly ground pepper to taste

For the garnish:
Young greens such as arugula, red mustard, cress, mizuna, or a mix

In a heavy saucepan with a lid, combine the wheat berries, water or stock, salt, and bay leaf. Bring to a boil and then simmer partially covered until the wheat berries are pleasantly chewy, which may take anywhere from 50 to 90 minutes. Remove the pan from the heat, discard the bay leaf, and let the berries cool in the liquid. When cool, drain off all the liquid and put the berries into a large mixing bowl. Add the artichoke hearts, tomatoes, roasted pepper, capers, scallion, almonds, and basil or cilantro.

Whisk together the garlic, lime juice, vinegar, olive oil, salt, and pepper; toss with the salad. Arrange the greens on chilled plates and top with the salad.

Tags: Fine Cooking Magazine, picnic, Side Dish, summer salad, summer side dish, Summer Wheat Berry Salad, Trader Joe's, wheat berry, wheatberry

When I first saw this recipe for Arroz Verde, I thought the use of milk in the dish sounded a little wierd but let me tell you right now…THIS RECIPE ROCKS! This incredibly flavorful rice dish is easy to make and a great side to any Mexi-themed meal. My 10-year-old son called it (and I quote) “The Best Rice Ever”. ‘Nuf said.

Arroz Verde (Green Rice)
- recipe from Fine Cooking Magazine 

Fresh cilantro and spinach lend all their virtues — bright flavors, aromas, and color — to this Mexican rice pilaf. Milk and chicken broth add a subtle richness. Serves six to eight.

1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
1-1/4 cups homemade or low-salt chicken broth
1-1/4 cups milk
1 tsp. kosher salt
1 Tbs. olive oil
3 Tbs. unsalted butter
1-1/2 cups long-grain rice
1/4 cup finely minced onion
1 clove garlic, minced

Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.

In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes. Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

Tags: arroz verde, cilantro, green rice, Mexican rice, Side Dish, spinach

Quick and flavorful, this recipe is a nice side dish for an Asian-themed meal. Jasmine rice, a fragrant long-grain variety, is common in Thai cuisine and available in many grocery stores.

Look in the Asian section of your market (or an Asian market) for the sesame oil and both types of sesame seeds. For extra flavor and a punch of color, thinly sliced green onions would be a nice addition, too. Enjoy!

Triple-Sesame Jasmine Rice
-recipe from Fine Cooking Magazine
 
This rice gets three hits of sesame flavor: from toasted sesame oil and black and white sesame seeds, which also add subtle texture. It makes a perfect accompaniment to any dish with an Asian spin, especially salmon or other seafood dishes. Serves 4

1 cup jasmine rice
1 Tbs. Asian sesame oil
1 tsp. unsalted butter
Kosher salt
1 Tbs. black sesame seeds
1 tsp. toasted white sesame seeds

In a large sieve, rinse the rice under cold running water and drain. In a 2-quart saucepan, combine 1-1/2 cups of water with the rice, sesame oil, butter, and 3/4 tsp. salt. Bring to a boil over medium-high heat; stir once. Reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 minutes.

Put a clean dishtowel under the lid, and let stand off the heat, covered, for 5 minutes. Add the black and white sesame seeds, fluff with a fork, and serve.

Tags: Asian cooking, Asian meal, Asian side dish, black sesame seeds, Fine Cooking Magazine, jasmine rice, rice, sesame oil, sesame seeds, Side Dish, toasted sesame seeds

Now that it’s the start of a new year, I thought I’d start with a new veggie recipe. So whether you’re vowing to eat more veggies or just looking for an easy side dish, consider trying this one for Thymed Carrots Glazed with Vinegar. It’s more exciting than regular ol’ boiled or steamed carrots, and a great addition to a meal featuring roasted chicken, turkey, or pork. Enjoy!

Thymed Carrots Glazed with Vinegar
-recipe from The Yellow Farmhouse Cookbook by Christopher Kimball

This is a classic preparation for carrots. The vinegar, sugar, and thyme combine to make a sweet-sour glaze with some punch. Dried thyme can be substituted in a pinch. Serves 8.

2 pounds carrots, peeled, cut into 1/4-inch rounds
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
3 tablespoons white wine vinegar
1/3 cup water
1 tablespoon sugar
1/2 teaspoon salt
freshly ground black pepper

Boil carrots for 7 minutes or until just tender. Drain.

Heat oil and butter in a large skillet until foam subsides. Add carrots and toss for 2 minutes. Add remaining ingredients and cook over medium-high heat for 5 minutes or until liquid is reduced to a glaze. Add a few grindings of black pepper.

Tags: carrots, glazed carrots, Side Dish, thyme, veggie side dish, veggies, vinegar

Brussels sprouts…people either love ‘em or hate ‘em. I happen to love ‘em and this recipe elevates the humble, often hated vegetable. I loved the texture of the shredded brussels and the added smokiness and saltiness of the bacon. This is a great side dish for roasted meats, especially turkey and chicken. 

We had a big garden when I was growing up and my dad always made sure there was space allotted for the brussels. When picked fresh, they are much sweeter than what’s available in most grocery stores (which can be bitter). Some stores (like Trader Joe’s) even sell them still on the stalk (that’s what I used for this recipe). Brussels are loaded with vitamin A, vitamin C, and folic acid. C’mon, I dare you to step outside of your comfort zone and give brussels a chance! You might actually find that you like them.

Shredded Brussels Sprouts with Bacon
-recipe adapted from Martha Stewart Everyday Food (November 2011)

Serves 4.

1 pound brussels sprouts, ends trimmed
3 slices bacon
1 cup water
coarse salt and freshly ground pepper
cider vinegar (optional)

Shred trimmed brussels sprouts in a food processor fitted with a slicing blade. Set aside.

In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain.

Discard all but 1 tablespoon rendered fat from skilled. Add brussels sprouts and 1 cup water; season with salt and pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 15 to 20 minutes (add more water if pan becomes dry). To serve crumble bacon over sprouts; drizzle with cider vinegar, if desired.

Tags: bacon, brussels, brussels sprouts, Side Dish, sprouts, Thanksgiving side dish

Give me a spoon and a bucket of this stuff and I’m a happy girl. Okay, maybe that’s a little over doing it. I really do love this recipe, though. Corn pudding (if you’ve never had it before) is a savory baked corn dish that is creamier than cornbread but more dense than a custard. Basically, it’s a delicious corn casserole that pairs well with grilled and roasted meats, and would be a great addition to a holiday feast (Thanksgiving, Christmas, Easter, Fourth of July). Many versions use canned cream of corn but we’re using fresh ingredients in this recipe.

I saved myself a little prep work and used Trader Joe’s White Frozen Corn (almost as good as fresh corn) and it worked perfectly. The fresh basil gives the dish wonderful just-out-of-the-garden flavor, and since I had fresh chives, I added some of them to the custard, too.

For the water bath, I set my 2-quart casserole of corn pudding in a larger pyrex baking dish, set it in the oven then poured hot water into the pyrex dish until it was close to halfway up the side of the corn pudding dish. Be very careful when removing the corn pudding from the water bath after it’s finished baking because you don’t want to splash scalding water all over you (it’s best not to be wearing shorts and flipflops for this part of the recipe).

Let the casserole cool for 15-20 minutes after taking it out of the oven to allow it to firm up a bit. Enjoy!

Sagaponack Corn Pudding
-recipe from Barefoot Contessa Family Style by Ina Garten

The basil and extra-sharp cheddar give good flavor without overpowering the delicate corn. If you can’t get fresh corn, use frozen. Makes 8 servings.

Prep Time: 20 min
Cook Time: 45 min

1/4 pound (1 stick) unsalted butter
5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
1 cup chopped yellow onion (1 onion)
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons chopped fresh basil leaves
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

Tags: baked corn, Christmas, corn casserole, corn pudding, Easter, Fourth of July, holiday side dish, holidays, Ina Garten, Side Dish, Thanksgiving

Here’s a great side dish of crunchy snow peas and earthy mushrooms in a light, sesame-soy dressing. It’s quick, delicious and perfect for your next Asian-themed meal!

Stir-Fried Snow Peas with Shiitakes and Ginger
-recipe from Fine Cooking Magazine

Tip: Choose dark green, dense-looking peas with no signs of drying or cracking. Trim them by breaking off the stem end and pulling the string away from the pod. Serves four as a side dish.

Tags: Asian, ginger, sesame oil, sesame seeds, shiitake mushrooms, Side Dish, snow peas, soy sauce, stir-fried, Vegetable