Category: Salads and Sides

Kale, Potato, and Mushroom Skillet

7 Comments

A super easy side dish that’s sure to please everyone, this skillet combines easy ingredients in a warming, savory combination.. with a hint of spice. For a full meal, add cooked chickpeas.

potato kale mushroom skillet

Potato, Kale, and Mushroom Skillet

2 russet potatoes, scrubbed and cut into 1/2-inch cubes
Salted water
4 tablespoons extra-virgin olive oil, divided
2 small yellow onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 teaspoon dried oregano
1/2 teaspoon red chili flakes
1 pound (454g) cremini mushrooms, sliced
1 bunch kale, stems removed and chopped
Sea salt to taste
Freshly ground black pepper to taste

Put the potatoes in a medium saucepan. Cover with water and two pinches salt. Bring to a boil then simmer until cooked through, about 8 to 10 minutes. Drain well.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions and cook until softened and browned, about 5 minutes. Add the garlic, oregano, and chili flakes, cooking an additional 1-2 minutes until fragrant.

Add additional olive oil to coat the bottom of the pan. Bring to high heat. Add the potatoes. Let cook for a few minutes, stirring infrequently, so the potatoes can brown (it is okay if they mash). Add the mushrooms, and continue to cook until the browned as well, adding additional olive oil as needed. Add the kale and cover with a lid, letting cook for a few additional minutes until wilted. Sprinkle with salt and pepper to taste. Serve warm.

potato kale mushroom skillet 2

 

(PS — sorry I’m a terrible photographer. Can someone give me lessons? And maybe a camera to go with it? Ha, ha…)

Roasted Carrots with Lemon and Chives

3 Comments

As we transition into spring, this is a lovely side dish with a burst of brightness from the lemon.   I love the sweetness of roasted carrots. If you can find them, use “real” baby carrots – not the kind that are the size of your thumb, but instead the ones that are slender with a little green on the end… Truly, a miniature carrot. Otherwise, slice larger carrots in halves or quarters length-wise.

carrots2

Roasted Carrots with Lemon and Chives

1 1/2 pounds true baby carrots, peeled (see above)
2 tablespoons extra-virgin olive oil
1 teaspoon unrefined cane sugar
Sea salt and fresh ground pepper
Juice and grated rind of 1/2 a lemon
2 tablespoons minced chives

Preheat oven to 425F.

Place the carrots on a baking sheet. Toss with olive oil. Sprinkle with sugar, salt and pepper. Roast until browned and beginning to caramelize, about 30 to 40 minutes. Remove from oven and sprinkle with lemon juice, lemon rind and chives. Serve immediately or at room temperature.

carrots1

Raw Beet Salad with Ginger and Pistachios

7 Comments

Beets — ever had them raw? They’re a match made in food heaven with bright orange, pungent ginger, and salty roasted pistachios. This is excellent as a salad, but great as a slaw on sandwiches, too.

beets

Raw Beet Salad with Ginger and Pistachios

5 medium beets, peeled and grated
2 inches fresh ginger, peeled (about the size of your thumb)
1 small shallot, peeled and cut in half
Juice from 1/2 an orange
3 tablespoons extra-virgin olive oil
1 lemon, cut in half
Sea salt to taste
5 ounces mixed greens or arugula
1/3 cup shelled, dry-roasted pistachios, roughly chopped

To grate the beets, use a box grater or the attachment on your food processor.

Place the ginger, half of the shallot, the orange juice, olive oil, juice from half the lemon and a sprinkle of salt into a heavy duty food processor. Process until smooth. Taste for seasonings, adding additional shallot, lemon juice and salt if necessary. I love using a whole shallot, but for some it may be too strong.

Toss the mixture with the beets. Refrigerate for at least 2 hours.

Before serving, sample the mixture again for taste, adding more lemon or salt if necessary. Either toss the mixture with the greens or place the greens in a serving bowl and top with the beet mixture. Sprinkle with pistachios. Serve immediately.