Archive for the ‘Side Dishes’ Category

I wanted roasted veggies to go along with dinner tonight, as I’ve been trying to eat way more veggies.  This turned out delicious; David liked it but the zucchini was a little soggy for him – I sliced them into about 1/2″ rounds, so perhaps next time slicing them thicker might keep them more al dente?  Super easy and yet very flavorful and healthy.  The perfect side dish!

Roasted Summer Vegetables

Serves 4

2 red bell peppers, cut into 1″ chunks

1 onion, cut into wedges

1 zucchini, cut into 1/2″ half rounds

1 cob of white corn

Olive oil, about 2 tablespoons


Preheat oven to 425 F.

Toss the peppers, onion and zucchini in olive oil in a  glass baking dish.  Salt and pepper and sprinkle with some garlic salt.  Roast for about 10 minutes.  While veggies are roasting, shave the corn off the cob and toss in a little butter.  Add the corn to the baking dish after ten minutes and continue roasting for about 15-20 minutes, stirring a few times to ensure all sides of the veggies get roasted.


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I cut this recipe in half, and it was perfect for me to eat for dinner for a few days. It doesn’t seem like it will be very filling, but it really was. I left out the fennel seeds, used regular onions instead of shallots, and used far less olive oil than the recipe called for, and it was just fine. The firm, nutty garbanzo beans paired with the savory wilted chard, along with pungent roasted garlic, creates a delightful juxtaposition of textures and flavors.

Roasted Garbanzo Beans and Garlic with Swiss Chard
From Epicurious.com

Servings: 6


Garbanzo Beans:
2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups)
10 garlic cloves, peeled
2 large shallots
3 small bay leaves, preferably fresh
1 teaspoon fennel seeds
1 1/4 cups extra-virgin olive oil

2 tablespoons extra-virgin olive oil
6 garlic cloves, peeled, crushed
3 small bay leaves, preferably fresh
2 shallots, sliced
2 bunches Swiss chard, center stems cut out, leaves coarsely torn
2 cups low-salt chicken broth


Garbanzo beans:Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil (*I simply tossed the beans in a few tablespoons of olive oil, and they came out great. No need for more than about 1/4 cup max.*). Roast until garlic is tender, about 45 minutes.
DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.

Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain.
DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.

Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

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