Category Archives: Sides

Roasted Acorn Squash with Butter and Brown Sugar

January 25, 2013

Squash is an under used winter vegetable, at least for me. Living in NYC, I don’t buy it often since I have to carry my groceries home. I usually opt for lighter vegetables, like leafy greens and brussels sprouts. But it’s been super cold in the city this week, and something about eating roasted squash with butter and brown sugar feels like the perfect antidote to bone chilling temperatures. Plus, when it roasts for over an hour, it will make your home smell delicious and cozy.

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Roasted Baby Potatoes with Fresh Herbs

July 23, 2013

This is an easy way to prepare potatoes. Baby potatoes cook quickly and there is no peeling involved. Simply cut in half, add oil, seasoning and roast for 30min. A garnish of fresh herbs looks beautiful and adds additional flavor and nutrients.

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Homemade Hummus for Cheaters

March 21, 2012

I buy hummus frequently, but I’m also very picky about ingredients – I try to avoid canola and soybean oil as well as any kind of additive or preservative, so I usually buy the least offending brand. Today, I tried making it from scratch – and it was so easy! I didn’t have any tahini on hand, so I just made it without. Is that technically still hummus? Maybe it’s only a bean dip. At any rate, it was super easy and delicious. Next time, maybe I’ll get a little more fancy, but for a quick homemade hummus this was perfect.

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Grilled Zucchini

May 16, 2012

I’ve never been a big zucchini fan. When restaurants add it to pasta dishes, like pasta primavera, I usually find it bland and watery. However, last fall I had it prepared at a restaurant in a way that was so delicious, my mind was changed forever.

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Roasted Sweet Potato Fries

Sauteed Swiss Chard

March 28, 2012

Swiss Chard is a powerful looking green. The leaves are huge and sturdy and the rainbow variety is particularly stunning. Whenever I pick chard up at the store, I think, I’m really giving my body something to work with here.

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Quinoa with Fresh Mint, Peas, and Pecans

July 17, 2013

This recipe is inspired by a dish my mom made recently with wild rice. The flavors are delicious, but I’ve never been crazy about rice. I love quinoa, however, so I wanted to try making a quinoa version with a few modifications.

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Corn and Quinoa Salad

Squash and Arugula Salad with Wheatberries and Harissa

March 11, 2013

The inspiration for this Squash and Arugula Salad with Wheatberries and Harissa came from the fall 2012 menu of Le Pain Quotidien in NYC. Their dish used Israeli couscous, and I wanted to make a more nutritious version with wheatberries. Their chewy texture and pearl size is similar to Israeli couscous. I already know this will be a favorite of mine – the sweet squash, chewy wheatberries, peppery arugula, salty cheese, and spicy harissa – yum.

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Sauteed Broccoli Rabe with Tomatoes

February 7, 2013

Broccoli Rabe is a beautiful green. It has cute little broccoli florets nestled between large green leaves. The cuteness factor ends with its appearance however, because the taste packs a punch. Broccoli Rabe is a member of the Brassica family (think cabbages) and it has a bite that is similar to mustard greens (of which it is a close relative). Broccoli Rabe, and all members of the brassica family, are shown to have cancer fighting properties and are particularly effective against stomach, lung, and colon cancers. With a history of colon cancer in my family, I make a particular effort and use some cooking techniques to soften the bitter flavor.

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