Cucumber and Olive Salad

Tags

cucumber, dish, food, olive, salad, side, sour cream, Southern, vegetarian

Cucumbers were on sale last week for a dollar a piece- the good English ones. Love those things. Anyway, I threw together this salad one night. It’s pretty good, though next time I will make some adjustments- some dill or parsley, a microplaned garlic clove, maybe more onion.

Cucumber and Olive Salad (a variation of this recipe)

• 1 cup sour cream
• 1/4 sweet onion, thinly sliced
• 1 1/2 tbsp lemon juice, freshly squeezed
• 1/4 cup salad olives, finely chopped
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 2 large cucumbers, sliced
• 3 dashes your favorite Louisiana-style hot pepper sauce

Combine all ingredients except cucumbers and mix well. If you prefer your cucumbers peeled, peel them and then slice to 1/4-inch thickness. Add cucumbers to the dressing mixture and stir. The flavors will continue to improve the longer the mixture sits in the refrigerator.

Grilled Cheese-Stuffed Mushrooms

Tags

appetizer, cheese, grilled, mushrooms, side, stuffed, vegetarian

I fixed these with pork chops and these new potatoes. It was such a satisfying meal! Next time I will add some bread crumbs to add some texture stretch the mixture to fill more mushrooms. You can never have too many mushrooms. 🙂

One Year Ago: White Chicken Chili

Grilled Cheese-Stuffed Mushrooms

• 1/3 package cream cheese, softened
• 1/4 cup sour cream
• 1/2 onion, diced fine
• 2 large sprigs of thyme, leaves removed
• Salt and pepper to taste
• 1/4 cup mozarella cheese, shredded
• 8 large mushrooms, stems removed

Combine the first 5 ingredients. Stuff into the mushrooms. Top them with the cheese. Grill on medium heat until the cheese is melted and the mushrooms are tender, about 7 minutes.

Mushroom Orzo

Tags

food, mushroom, orzo, side, vegetarian

This is a lovely little side dish. You can throw it together in less than 15 minutes. Better yet, the leftovers are tasty. Perfect for a work/school night.

Mushroom Orzo

• 1/2 cup butter, divided
• 8 pearl onions
• 1 cup uncooked orzo pasta
• 1/2 cup sliced fresh mushrooms
• 1 cup water
• 1/2 cup white wine
• garlic powder to taste
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley

Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.

Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Chickpea, Feta, and Parsley Salad

Tags

chickpeas, feta, gluten free, parsley, salads, side, vegetarian

I have always loved herbs. Even before I cooked or gardened, I grew herbs. Every year I add more to the collection. This year I have lavender, sage, oregano, rosemary, basil, cilantro, thyme, parsley, dill, scallions, garlic, and tarragon. Herbs add such a fresh pop of flavor that you can’t get from anything else. If I grow nothing else, I will always grow herbs.

This salad is perfect in it’s simplicity and healthfulness. The chickpeas are high in protein, fiber, and iron. The feta has calcium and more protein. Parsley is super low cal and full of vitamins A and C. A much better accompaniment than potato chips or fries to your meal. I served this salad with Balsamic Bruschetta Chicken.

One Year Ago: Enchilada Verde with Mexican Rice

Chickpea, Feta, and Parsley Salad (from Simple Provisions)

• 1/2 medium onion, diced
• 2 cloves garlic
• 3/4 tbsp olive oil
• Pinch red chili flakes
• 1 can chickpeas, drained and rinsed
• 2 scallions, green part only, chopped
• 1/2 cup chopped parsley
• Juice of 1/2 lemon
• 3 oz of feta
• Salt and pepper to taste

Heat olive oil and cook the onion till lightly golden. Add garlic and chili. Cook till the garlic is fragrant. Set aside to cool so it doesn’t melt the feta when you mix it in.

Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, scallions, parsley and lemon juice; season with salt and pepper. Add the cooled onion, garlic mixture, and remaining oil; mix well. Refrigerate then serve. Serves 3 to 4.

Yellow Squash Casserole

Tags

cheddar cheese, food, gardening, gluten free, side, Southern, vegetarian, yellow squash

This recipe is courtesy of my aunt Lauren. It is a tasty way to use of all those squash that are flooding gardens across the nation. I served this with Spicy Grilled Tilapia with Peppers and Onions for a healthy, vegetable laden dinner.

Yellow Squash Casserole

• 4 to 6 small yellow squash, sliced
• 1 onion, chopped
• 1 egg, beaten
• 1 large can evaporated milk
• 1 1/2 cup cheddar cheese, grated
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp thyme

Place squash and onion in a bowl. Add very small amount of water to bowl and microwave until just tender (about 12 to 14 minutes). Drain well. Place in greased 8×8 casserole dish. Combine egg and milk. Pour over squash. Top with cheese. Bake at 400 degrees for 20 minutes or until bubbly. Serves 4.

Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing

Tags

black beans, edamame, gluten free, Mexican, salad, side, vegetarian

My new love is edamame. I don’t know why it took me so long to become infatuated with lovely little legume. I am in love. This is a fantastically quick and tasty side dish to go with just about anything. I paired it with some fajitas but I can’t imagine it would clash with much.

Black Bean, Corn, and Edamame Salad with Cilantro and Lime Dressing 

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 small garlic clove, finely minced
• 1/2 tsp sugar
• 2 cobs of grilled corn, cut off the cob when cooled
• 1 cup edamame, steamed and shelled
• 1 15-ounce can black beans, rinsed and drained
• 1/2 cup red onion, diced
• 1/2 cup fresh cilantro, chopped

In a small bowl, combine the lime juice, oils, garlic, and agave or sugar. Whisk together and set aside. Add the corn, edamame, black beans, onion, and cilantro to a medium/large bowl. Pour dressing over the mixture and gently toss. Refrigerate for at least one hour, up to overnight, to allow flavors to blend.

Thanks to Tastefully Julie for this recipe.

Bulgur Salad with Grapefruit and Feta

Tags

bulgur, feta, Mediterranean, salad, side, vegetarian

Another quick lunch thrown together with ingredients I had on hand. This was my first time using bulgur. I am a fan! Love the texture, love it’s versatility. I can’t wait to try it in other ways. What is your favorite bulgur recipe?

Bulgur Salad with Grapefruit and Feta

• 1/2 cup dry bulgur, cooked according to package directions
• 1/2 grapefruit, segmented
• 1/2 yellow bell pepper, chopped
• 2 green onions, chopped
• 8 kalamata olives, halved
• 1/8 cup feta cheese crumbles
• 1/8 cup olive oil
• Juice and zest of one lemon
• 1 tsp cumin
• Salt and pepper to taste

Allow the bulgur to cool as you prep the other ingredients. Combine the ingredients and serve. Makes 2 servings for a side salad or 1 large serving for a main dish.

Soba with Sweet Ginger Scallion Sauce

Tags

Asian, Japanese, main dish, salad, side, soba, vegetarian

Thanks to Simply Reem for this gorgeous meal (the below recipe is a variation of the original). Since I first tried soba in Japan, I have been on the lookout for recipes that make use of this fantastic noodle. I love the uniqueness of it’s taste and texture. Soba seems sits lighter on your stomach but fills you up longer than spaghetti and the like. I suggest you try this simple recipe when you need something satisfying but quick to prepare.

Soba Noodles with Sweet Ginger Scallion Sauce

• Soba noodles – 1 9oz packet.
• Salt and Pepper as per taste
• Sesame seeds as garnish

For Sweet Ginger Scallion Sauce:

• 1 1/2 cup finely chopped scallions
• 2 tbsp fresh ginger, minced
• 1/4 cup cilantro, chopped
• 2-3 tbsp sesame seed oil
• 2 tsp chili oil
• 1 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp honey

Mix all the ingredients for sweet ginger scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop. Boil the soba noodles as per the instruction on the package. Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. You can serve this warm as a main dish or cold as a salad.

Sweet and Smoky Collard Greens

Tags

collards, Dinner, greens, side, smoky, Southern, Supper, sweet

Collards are an amazing Southern food. My great-grandfather grew collards in his South Carolina garden and passed down the heirloom seeds to our family. My mother grew these collards and fed them to us every year. She even made them into baby food when my brother was little.

Low in calories and high in non-dairy calcium, vitamin A and vitamin C, collards are just plain good for you. I especially liked the savory/sweet combination of these greens. I make a lot of recipes. Unless the recipe is really awesome, I don’t make it over again. I plan to make this again and again and again.

Sweet and Smoky Collard Greens

• 1.5 lbs fresh collards greens (I buy the Glory brand chopped collards)
• 2/3 large onion, finely chopped
• 1 tsp vegetable oil
• 1 can beef broth
• 1/8 cup balsamic vinegar
• 1 tbsp brown sugar
• 1/4 tsp crushed red pepper
• 1 dash smoke flavor
• 1 tsp bacon grease

Rinse greens and drain well. Saute onion in the oil and bacon grease in a dutch oven over medium until tender, about 5 minutes. Add broth, vinegar, brown sugar, red pepper and smoke flavor. Bring to a boil. Add the greens, stirring occassionaly. Continue to boil until the greens are wilted. Reduce heat to a simmer and continue cooking until tender, about 20 minutes.