Category Archives: Sides

Recipe: Main Dish Quinoa Salad

The carb-avoiders in my household have been gobbling this up. Even though it is full of protein and fiber and other healthy stuff, it’s pretty tasty. Makes 6-8 main-dish servings or a dozen side salads. Ingredients: ½ c red or … Continue reading

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Recipe: Chef Salad

Is it Chef Salad or Chef’s Salad? Considering its roots in the aspirational 1950s, “Chef” might have been some food writer’s idea of a descriptive adjective connoting quality—the kind of salad a chef (as opposed to a mere cook) might … Continue reading

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Overflowing with okra

The very hot September in upstate New York produced an abundance of okra at the farmers’ markets. Perhaps coincidentally, readers here and on Facebook have made lots of useful comments on my recent okra posts. Susan F (I’m using initials … Continue reading

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Recipe: Sauteed Okra with Tomatoes

Our late summer heat has led to an okra bounty this year so I’ve been led to some happy experiments, this one inspired by ideas from reader Enough Already! and local chef Suzanne Watson-Fisher. Like eggplant, okra soaks up some … Continue reading

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Recipe: Cream Corn

If you have late season corn that’s getting a bit scraggly, or just some ears left too long in the fridge, cut the niblets off the cobs and cook with liquid to reconstitute them. Allow 1 ear per person. Ingredients: … Continue reading

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Recipe: Greek-Style Fried Rice

Like Chinese fried rice, except it’s Greek! Needed a quick carbohydrate to go with squid on the grill, and found a container of leftover takeout. The net effect is close to the pilaf I could have made from scratch with … Continue reading

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Recipe: Panzanella (Italian Bread Salad)

This is a good way to use up over-ripe late season tomatoes, stale sourdough bread and whatever else you might have on hand. Serves 6. Ingredients (basic): 1 lb or so stale sourdough bread, Italian or other sturdy white loaf … Continue reading

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Recipe: Ultimate Blender Gazpacho

I love this “salad in a cup” and I have to say my easy blender version is the best I’ve found. It’s worth investing in some good sherry vinegar, which you can find here. 8 servings. Ingredients: 1 pound good … Continue reading

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Recipe: Grilled Shishito Peppers

I did not realize until I found this article that shishitos and padrons are two different varieties. Both have just enough heat to be interesting. Shishitos are pointy and slim while padrons are more bell-shaped. Shishitos are also much easier … Continue reading

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Recipe: Boiled Okra

This is the basic way we cook okra down south, and it’s pretty hard core. It produces the notorious sliminess which is loved by southerners and reviled by anyone north of the Mason-Dixon line. Try to buy younger, smaller pieces … Continue reading

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