Filed under Side dish

Stir-Fried Bean Sprouts

It’s Friday and it’s time for something fast and fun! It’s time for stir-fried bean sprouts. This super simple side dish begins with 3 cups of washed bean sprouts. I like to steam them first for about 3 minutes and then finish them off in the wok with 2 tbsp. of mirin, 2 tbsp. of … Continue reading

Cherry Tomato Tart

The secret to making this a doable “weekday” side dish is that the crust is store bought.  I’m sure it would be 100% better with a homemade pie crust, but I can’t muster the strength on an evening where I need to make dinner but then not eat it and leave to teach night school. … Continue reading

Spaghetti Squash

After the surprise success of “Dragon Scales” I decided to try a favorite of mine- spaghetti squash. To make this great side dish, preheat your oven to 375°F and pierce 1 medium -sized spaghetti squash in several places with a knife. This is to make sure that it can vent while it bakes. Bake the … Continue reading

Crispy Dragon Scales and Brains

It’s Halloween and time for some spooky fun! This recipe is adapted from dear old Martha Stewart. She, of course, did not call them dragon scales. To make these dragon scales you’ll need about 1 pound of Brussels sprouts. Trim the bottoms and separate the leaves to make your scales. This takes some time, but … Continue reading

Purple Kale with Cranberries and Pine Nuts

Our local fruit and vegetable store had the most glorious purple kale on sale this week. So I just had to use it. To make this dish, remove the leaves of 1 bunch of purple kale from the tough (inedible) stalks. Wash the leaves and then steam them in a steaming basket for 6-8 minutes. … Continue reading

Baked Japanese Eggplant

With the weather cooling down considerably I wanted a dish to remind us of summer. This does just the trick. Start by preheating the oven to 375 °C. Next take 4 Japanese eggplants, cut them lengthwise, and arrange them in a baking dish. Brush a little olive oil ( just enough to coat) over each eggplant and … Continue reading

Parsnip Fries

To make these fries, first preheat your oven to 450 °F. Then peel 8-10 parsnips and cut them into fries. Place your fries on a baking sheet and toss them with 1.5 tbsp. of safflower oil, 1/4 tsp. of sage, and some sea salt. Roast for 20 minutes or until they are tender. Be sure to … Continue reading

Enchanted Endives

Endives? Endives! Really? Did I really think that Son #2 would eat what basically amounts to cooked lettuce? Well, probably not but I read an article that said that the trick to getting kids to eat their vegetables was simply to give the dishes cool names. So instead of having rutabaga for dinner your family would … Continue reading

Snow Peas with Water Chestnuts

 With everyone back at school and work, it’s back to making dinner in about 40 minutes. This recipe fits nicely into just such a timeline.  To start remove the tips and the strings along the side of about 2 cups or 2 handfuls of snow peas. In a large skillet heat 2 tbsp. safflower oil, … Continue reading