Sweeney - Best side dishes ever: foolproof recipes for greens, potatoes, beans, rice, and more

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or 800-233-4830. The Library of Congress has catalogued the printed edition as follows: Sweeney, Monica.
Best side dishes ever : foolproof recipes for greens, potatoes, beans, rice and more /
Monica Sweeney.
pages cm
Includes index. ISBN 978-1-58157-322-0 (pbk.) 1. Side Dishes (Cooking) I. Title.

When a protein and two side dishes is standard fare for most meals, making dinner can lead to a lot of monotony. When a protein and two side dishes is standard fare for most meals, making dinner can lead to a lot of monotony.

Its easy to focus on the main dish, whether it is a roasted chicken, a freshly grilled piece of seafood, or a juicy steak, but as a result, the sides are often left for dead, acting as filler in between bites of meat. The array of recipes in this book runs the gamut: from incredibly simple arrangements with just a few ingredients that are bursting with fresh flavor, to more sophisticated medleys of spices, techniques, and ingredients that lead to incomparable taste. This book celebrates the side dish, from fresh roasted vegetables, to casseroles, to invigorating salads that will become the best part of every meal. Whether you are a skilled home cook or just beginning, these recipes have been shaped to yield the very best flavors without being needlessly complicated. Try these recipes out on your family, friends, or just yourself, and watch how the sideshow of most meals can be as good as the main event.

Coleslaw is often relegated to summer barbecues and as the tagalong of cornbread.

This slaw uses fresh kohlrabi and a light, lemony vinaigrette instead of the standard sugary mayonnaise. If you cant find kohlrabi, try it with jicama, turnips, or another fresh and crisp vegetable.

1 cup kohlrabi, grated 1 cup carrots, grated 2 cups green cabbage, shredded 2 tablespoons lemon juice 3 tablespoons extra-virgin olive oil tablespoon honey tablespoon brown mustard Pinch of salt and freshly ground black pepper cup scallions, sliced Toss kohlrabi, carrots, and cabbage together in a large bowl. In a small bowl, make the dressing by whisking the lemon juice, olive oil, honey, mustard, salt, and pepper. Toss dressing with slaw, garnish with scallions, and serve chilled. There is no love sincerer than the love of food. George Bernard Shaw Fresh, sweet beets and peppery arugula are the perfect match.

With a light lemony dressing, crunchy walnuts, and creamy goat cheese, this salad has it all. Serve this salad as a side or top it with some protein for a whole meal.

3 medium beets cup balsamic vinegar 1 tablespoon lemon juice 3 tablespoons shallots, thinly sliced 1 tablespoon honey cup extra-virgin olive oil Salt and freshly ground black pepper 6 cups fresh arugula cup walnuts, toasted, chopped 3 ounces goat cheese, crumbled Preheat the oven to 450F. Loosely wrap beets in foil and bake for 30 to 35 minutes and set aside to cool. Peel and cut into slices. Whisk the vinegar, lemon juice, shallots, and honey together in a bowl. Blend the oil in gradually and season with salt and pepper.

Toss the arugula, walnuts, and beets with the dressing. Plate and top with goat cheese.

There is nothing like a fresh mozzarella, tomato, and basil salad. Made of fresh ingredients that instinctively belong together, you can prepare it in just about any manner and it will automatically come out incredible. Mix together this dressing and drizzle over the mozzarella and tomato for an undeniably beautiful salad. 1 lemon, juiced 1 tablespoon red wine vinegar 1 small clove garlic, minced Pinch of salt and freshly ground black pepper cup extra-virgin olive oil 1 cup fresh cherry tomatoes, halved 1 cup mozzarella pearls, drained cup basil leaves Whisk lemon juice, vinegar, garlic, salt, pepper, and olive oil together until evenly blended. Toss dressing with tomatoes and mozzarella.

Garnish with basil leaves. First we eat, then we do everything else. M. F. K. Fisher

Is your old pasta salad recipe due for an update? Put the elbow macaroni back into the cupboard and try this fresh-tasting recipe using orzo, crisp veggies, and fresh herbs.

The homemade vinaigrette is a cinch, and your modern twist on this classic will be ready in no time!

cup red wine vinegar 2 tablespoons fresh lemon juice cup olive oil teaspoon oregano teaspoon garlic powder Pinch of salt and freshly ground black pepper 6 cups chicken broth 1 pound orzo 2 cups grape tomatoes 1 cup broccoli florets, blanched 1 cups feta cheese cup Kalamata olives 1 cup fresh basil, chopped 1 cup chopped green onions cup pine nuts, toasted To make vinaigrette, whisk vinegar and lemon juice together in small bowl, slowly adding in oil. Season with oregano, garlic powder, salt, and pepper. In a large saucepan, bring broth to a boil. Add in orzo and lower heat to medium, partially covered. Cook for 5 to 7 minutes, or until tender. Drain and toss until cool.

Once cooled, add tomatoes, broccoli, feta, olives, basil, green onions, and pine nuts until blended evenly. Toss with vinaigrette and serve.

This fresh salad is full of surprises. Broken pieces of ramen sprinkled on top make for an interesting and fun way to liven up the texture, and freshly spiralized zucchini noodles pair well with the bok choy. If you dont have a tool for spiralizing, you can shred the zucchini with a box grater.Next page