Tag Archives: sides

Asparagus with Balsamic Tomatoes

April 14, 2014
Shannon
3 comments
asparagus, balsamic, food, sides, tomatoes

I noticed a funny thing that happens after I’ve been eating healthy: when I eat something bad, I feel like crap. I have been pretty into eating vegetables lately (which has never happened in my life) and have been craving them. So after eating multiple veggies for days, I then ate something full of sugar and who-knows what else which resulted in me feeling the worst I’d felt all week. I felt tired and I got an irritating headache. Hmm…wake up call? The truth is, I’ve come to this realization before but the bad stuff just tastes so darn good! I’m hoping one of these days it actually settles in and prevents me from eating the bad stuff in the first place. Meanwhile, I’m enjoying some springtime veggies, including this Asparagus with Balsamic Tomatoes.

Bright grape tomatoes and garlic are cooked in olive oil until soft and tender before being tossed with a little balsamic vinegar. The mixture then tops fresh asparagus that has been boiled until bright green and crisp. Goat cheese (if you prefer) can be added for another layer of flavor but I left it out. With asparagus now in season, this a great recipe to have on hand when you get tired of eating it steamed and plain but still want something healthy. Double this batch and it would make for a great seasonal side dish at Easter this Sunday.

Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.

Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt.

Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper (if desired).

Additions: None

Omissions:

Goat cheese

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Broccoli with Walnut Romesco Sauce

This week has been brutal for me. Normally, I would be in Vegas right now for March Madness with my girl friends playing blackjack and betting on NCAA basketball but instead I’m home nursing a stupid cold and having a rough week at work. After going to Vegas for 10+ years every March, this year we passed on the trip in order to go to our friend’s stepson’s wedding in Mississippi next weekend. And although we will have a great time down south, it’s killing me not to be in Vegas. Instead of drinking too much, not eating enough and winning and losing, I’ve been staying away from alcohol and eating healthy. One tasty dish I’ve made is Broccoli with Walnut Romesco Sauce.

Steamed broccoli is served with a quick puree of garlic, olive oil, roasted red peppers, walnuts, water, and tomato paste. Smoked paprika, ancho chile powder, and sherry vinegar add additional layers of flavor that pack a punch and keep this sauce interesting. I only used a fraction of the olive oil called for to keep calories down and was happy that this sauce wasn’t too oily. In fact, this sauce reminds me of my favorite dip I have ever made (and now my go-to dip), Roasted Red Pepper Dip. This sauce is versatile too. Add a dollup to some chicken, on your burger, or mixed in with your favorite tomato sauce for a flavorful pasta dish. I’m happy to tell you about this sauce because it’s so good but I wish I wasn’t able to because I was too busy gambling right now. I’m looking forward to Mississippi but it looks like I’ll also need a trip to Atlantic City soon.

Saute garlic cloves in olive oil over medium heat, 3 minutes.

Puree with jarred roasted red peppers (drained), walnuts, water, tomato paste, sherry vinegar, smoked paprika, salt and ancho chile powder.

Serve with steamed broccoli.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Food Network magazine

Mardi Gras Slaw

It’s Mardi Gras! Unfortunately, I’m not in New Orleans and instead grumpy about the latest snowfall, which I hope and pray is the last time I mention snow until next winter. I mean, it’s MARCH after all. Anyway, I’ve never been to Mardi Gras but I have been to New Orleans so I can only imagine what kind of shenanigans are going on on this Fat Tuesday. I figured this recipe for Mardi Gras Slaw was the most appropriate thing I could make.

Both green and red cabbage are mixed with a mayonnaise-based sauce kicked up with cayenne pepper and mustard seeds. Shredded carrot and scallions added more layers of flavor making this a light and fresh side dish. My first bite of this really reminded me of the kinds of summertime slaws I had at cookouts when I was growing up in Illinois and I tell you, it made me smile. I’ve grown to appreciate cabbage much more in my adulthood so this colorful slaw was a really great find. Something about it just screams summer to me which I really need at this point considering it was only 5 degrees outside when I woke up this morning.