Category: Side Dish

Posted on » by Ashley » Theme:

Pineapple-Jalapeño Coleslaw

Pineapple-Jalapeño Coleslaw
Cooking Light July 2006

For milder heat, seed the jalapeño pepper before chopping it.

¼ cup pineapple juice
¼ cup seasoned rice vinegar
3 tablespoons chopped jalapeño pepper
1 tablespoon sugar
1 ½ tablespoons canola oil
1 teaspoon grated lime rind
½ teaspoon kosher salt
6 cups thinly sliced napa (Chinese) cabbage
2 cups grated peeled jicama
1 cup grated peeled carrot
¾ cup thinly sliced green onions
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint

Combine first 7 ingredients in a small bowl, stirring with a whisk.

Combine cabbage and remaining ingredients in a large bowl. Pour dressing
over cabbage mixture; toss gently to coat. Serve immediately.

Yield: 8 servings (serving size: 1 cup)

Posted on » by Dana & Nancy » Theme:

Grilled Potato Salad

Recipe courtesy Rachael Ray

Ingredients:

•4 large Yukon gold potatoes, sliced 1/4-inch thick
•5 tablespoons extra-virgin olive oil, divided
•2 tablespoons grill seasoning blend, 2 palm full (recommended: Montreal Steak Seasoning by McCormick Grill Mates)
•2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped
•2 navel oranges, peeled and chopped
•1 small red onion, thinly sliced
•4-5 cups arugula, chopped, 2 bunches
•2 tablespoons red wine vinegar

Directions:

Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.

While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.

Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.

When ready to serve, add the arugula to the potatoes and toss to distribute.

Posted on » by Dana & Nancy » Theme:

Broccolini with Grilled Zucchini & Summer Squash

Recipe courtesy Joshua Adam Garcia

Ingredients:
•2 quarts water
•2 medium sized zucchini, bias cut
•2 medium sized summer squash, bias cut
•3 ounces achiote oil (olive oil with 1/4 teaspoon annatto seed), divided
•Salt and freshly ground black pepper
•8 ounces broccolini
•2 tablespoons pine nuts
•2 cloves garlic, thinly sliced
•4 cherry tomatoes, halved
•1 tablespoon butter
•1/2 ounce aged balsamic vinegar, for garnish

Directions:
Bring water to a boil. Preheat grill to high heat.

Toss zucchini and squash in 1 ounce achiote oil and season with salt and pepper. Set aside. Drop broccolini in boiling water for 2 minutes or until slightly wilted while preserving color.

Place seasoned zucchini and squash on hot grill. Cook for 2 minutes on each side. Set aside.

Heat a saute pan over low heat. Add pine nuts and toast lightly. Set aside. Add remaining 2 ounces achiote oil to the heated saute pan. Add the blanched broccolini and season with salt and freshly ground black pepper. Increase to medium-high heat. Add sliced garlic and continue to cook until slightly toasted, about 1 minute. Add grilled zucchini, summer squash and halved cherry tomatoes. Add butter and toss lightly until butter melts. Plate and drizzle with aged balsamic vinegar, garnishing with toasted pine nuts.