Posts tagged ‘Sides’

September 23, 2011

Recipe: Dijon Roasted Cauliflower

I really like this simple and easy recipe for cauiflower – the dijon and garlic make it really flavorful! It’s from the March 2011 Food & Wine .

photo by John Kernick

Dijon Roasted Cauliflower

Contributed by Steven Satterfield

SERVINGS: 8 garnish servings


3 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
Salt and freshly ground pepper
One 2-pound head of cauliflower, cut into 1-inch florets

Preheat the oven to 400°. In a bowl, whisk the mustard, oil and garlic; season with salt and pepper. Toss in the cauliflower; spread on a baking sheet. Roast for 30 minutes. Serve.

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September 21, 2011

Recipe: Green Bean Salad with Dill, Feta and Red Onion

Believe it or not, this recipe is from the lid of an Athenos Feta Cheese container. My friend made it for us when my family and I went to Indiana to visit. After we gobbled it up, she confessed. This is a great alternative to using left over dill from Dill Fingerling Potatoes recipe found here.

photo: Atheno's


2 lb. fresh green beans, trimmed

1/2 cup prepared GOOD SEASONS Italian Dressing Mix for Fat Free Dressing

1/4 cup ATHENOS Traditional Crumbled Feta Cheese

1/4 cup chopped red onions

1/4 cup chopped fresh dill


COOK beans in boiling water 7 min. or until crisp-tender. Drain; rinse with cold water.

PLACE in large bowl. Add remaining ingredients; toss to coat.

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September 9, 2011

Recipe: Dill Fingerling Potatoes

This is one of my favorite recipes from Ina Garten, the Barefoot Contessa on Food Network. It’s easy and simple and everyone loves it. Just leave it on the stove and do your other cooking. In 30 minutes, it’ll be ready in all it’s salty and savory goodness. Save your leftover dill for later in the week – I have another recipe for it coming soon

Dill Fingerling Potatoes

Prep Time: 10 min
Cook Time: 35 min
Level: Easy
Serves: 3 servings


  • 2 tablespoons unsalted butter
  • 1 1/4 pounds fingerling potatoes, rinsed but not peeled
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons chopped fresh dill


Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook. Toss with the dill, and serve hot.

2009, Ina Garten, All Rights Reserved

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September 2, 2011

Labor Day: Mom’s Southern Potato Salad

Folks, this is a good one… This is a simple and tasty potato salad recipe that everyone gobbles up, fast. Just 4 ingredients, this recipe makes A LOT of potato salad, but you can pretty much half or double it depending on your party size. Everything is “by taste”. Just add more relish if you like relish, or add more salt if you want more salt. Happy Labor Day!

Mom’s Southern Potato Salad

5 lb. bag of baking potatoes or Yukon Gold potatoes
6 eggs, hard boiled and peeled
1 10 oz. jar of sweet pickle relish
1 18 oz. jar of low fat or light Kraft mayo

Peel your potatoes, cut in to cubes and boil until soft, but firm. Let cool. Boil your eggs. Let cool. Peel your hard boiled eggs and either chop them up or put in a food processor to chop until they are a cottage cheese consistency. Start with your boiled potatoes and add half of your jar of mayo, half of your jar of relish and half of your eggs. Salt and pepper to taste. Keep adding your mayo, relish, eggs, salt and pepper until you get the taste and consistency you want.