Side Dish Recipes
Lentil Salad with Fresh Herbs
I call this “lentil tabouli” in my mind, but I know some purists out there would suck my eyeballs out for saying that out loud. Which is why I’m calling it lentil salad here . . . but secretly to myself I’m singing “lentil tabouli, lentil tabouuuuuliiiiiii” all day long. It’s cause of all the herbs, y’all!…
Read MoreSpicy Broccoli Salad
Our friend Satomi is a little famous around the Austin potluck scene for her broccoli salad which includes bacon, raisins and mayonnaise. Sounds weird as hell but it’s really tasty. I wanted to come up with a slightly spicy, slightly less sweet version of hers that would work well as a side dish for tacos or enchiladas.…
Read MoreShrimp and Pesto Stuffed Squash Blossoms
When you see squash blossoms show up at your spring and early summer farmers’ markets (pretty much the ONLY place you’ll see them unless you have a garden yourself) grab a bunch and make stuffed squash blossoms as soon as you are able! Often, I just use a soft cheese but we had a few cooked shrimp…
Read MoreSpicy Pickled Beets
Inspired by this description of a Mexican pickled beet botana from the Yúcatan, these pickled beets are a little spicy, sour and sweet. They’re a delicious addition to your stocked refrigerator — eat them on their own; make a salad, adding arugula and crumbled goat cheese; or put some on your cocktail-hour snack plate. The habanero adds…
Read MoreGerman Potato Salad
German potato salad can be served hot or cold, though most people think of it as “the hot potato salad” which does sound weird, but is it less weird once you know that there’s no mayonnaise in German potato salad? In fact, the dressing is mostly bacon fat! Some vinegar. A little sugar. It really reminds me…
Read MoreCucumber and Orange Salad
This simple cucumber and orange salad was inspired by something I ate at a farm-side restaurant outside Barcelona years ago. I was on a very-low-budget European tour with a girlfriend in 1999 and one of the many many many pickles we found ourselves in on that trip included the time my entire purse — passport,…
Read MoreRoasted Cabbage
I know. Roasted cabbage. BO-RING. But, y’all, this is one of my go-to vegetable side dishes. Seriously we eat this once a week. So I wanted to tell you how to roast cabbage! First you cut the cabbage into wedges. It’s easiest to cut it in half lengthwise first, then lay each half down and…
Read MoreCoconut Curried Collard Greens
These curried collard greens are one of my favorite recipes from my Homestyle Vegetarian Cooking Course and I love ALL those recipes so it was a tough decision to make. I love the simplicity of preparation and the textural combination of thick, caramelized coconut milk, tender collard greens and nubby little chickpeas. I came up…
Read MoreMacaroni Salad
This is a slight variation on the macaroni salad my mom used to make when I was a kid. I have such fond memories of that salad that I even included it in my Learn to Cook book! To me, it’s the classic, creamy macaroni salad that everyone thinks of when they think of awkward family…
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