Posts Tagged ‘Side Dishes’

Spinach and Pasta Pesto Salad

1 bag of baby Spinach
2-3 cups of Cherry Tomatoes
1 long seedless Cucumber or 2 regular sized Cucumbers
1 12-oz. box of Acini de Pepe (or other small pasta)
1 container of premade Pesto sauce

Rinse and chop the spinach, halve the tomatoes, and cut the cucumbers into bit-size pieces.

Follow directions on the pasta box to cook to “al dente.”  Rinse with cold water to stop the pasta from cooking further.

In a large bowl, mix the pasta with the container of Pesto sauce.  Stir thoroughly to incorporate throughout.  Add the vegetables and mix thoroughly.

Serve chilled.

This makes a boatload, and you can toss in whatever other veggies you want — sauteed onions or mushrooms, or fresh chopped zucchini or summer squash.   Fast, easy, and delicious!

Fresh Ocean Perch with Sauteed Fiddleheads

I have a new favorite green:  Fiddleheads!   I have always wanted to try them, but they are in season for such a short time, that unless you make a point to look for them, the season is over too fast to get any.  They have a slightly bitter taste, like Rappini or Broccoli Rabe, and a flavor that’s a cross between Asparagus and Broccoli.  High in Vitamins C and A, these are very good for you too, as well as being delicious!

Fresh Ocean Perch Fillets
Fiddleheads
1 Summer Squash
1/2 Vidalia Onion
1 clove Garlic
Olive Oil
Sale
Pepper
Thyme

 

Fish:

Put a light coating of vegetable or canola oil on a non-stick skillet.  Score the skin of the perch lightly, but all the way through to prevent it from curling while cooking.  Lightly salt, pepper, and thyme the white flesh of the fish, put flesh side down into the skillet.  Cook about 3 minutes until lightly browned and the fish is cooked most of the way through.  Turn over and cook about 2 minutes more skin side down.  These fillets don’t take very long to cook because they are so thin.

Vegetables:

Wash and trim Fiddleheads.  Leave no more than 2″ of the stem.  The rest gets tough.  Cut the Summer Squash into thin strips.  Slice the onion thinly.  Chop the garlic.

Heat skillet, add olive oil.  Add the onions first.  Cook until they are translucent.  Add the garlic.  Add the Fiddleheads.  Add the Summer Squash.  Season with salt and pepper.  Cook until the veggies are crisp-tender.

That’s it!  Very quick and easy, and a nice light meal for the coming warm weather. 

If you cook the veggies first and lightly cover to keep warm, you can reuse the pan for the fish.  It becomes a one-pan dinner that’s healthy, delicious, and ready in 10 minutes.  You don’t have to heat up the whole kitchen, and clean-up is a breeze!

Enjoy!

Healthy Herb Potatoes

Author: admin

Healthy Herb Potatoes

Potatoes
Dried Herbs
Olive Oil or Vegetable Oil

Preheat the oven to 400 degrees.

Wash and cut the potatoes into bite-size pieces.  

Put them in a gallon-size ziplock bag or other plastic bag (or you can do this is a bowl, but the bag is easier).  Add a splash of the oil, about 2 Tbl.

Toss them in the bag to coat them with the oil.

Add whatever herbs you like to the bag.  If you have an Italian blend, that works nicely.  I usually use thyme, basil, and parsley.  Season with salt and pepper to taste.

Toss everything well in the bag to coat evenly.

Spread out on a baking sheet and put in the oven.  Cook for about 35 minutes, depending on the size of your potatoes unti the outsides are golden brown and the insides are soft.

You can get creative, too!  Sometimes I add a handful of grated Parmesan cheese.

These are super easy and super delicious!