Category Archives: side dishes

Warm Potato Salad with Lemon and Dill

herbed, side dishes, vegetables

From Gourmet, June 2003

yield: Makes 4 to 6 servings

Ingredients

  • 2 pounds small yellow-fleshed potatoes such as Yukon Gold
  • 1 small red onion, finely chopped (1/3 cup)
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 cup chopped fresh dill

Preparation

Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander.

While potatoes are boiling, soak onion in cold water 15 minutes, then drain in a sieve and pat dry.

When potatoes are just cool enough to handle, peel and quarter, then toss with lemon juice and salt in a large bowl.

Whisk together onion, sour cream, mayonnaise, dill, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.

Fettuccine with Asparagus and Lemon

side dishes, tastes scrumptious

This lovely spring pasta features tender young asparagus spears (thought to be an aphrodisiac!) and a light lemony sauce on a bed of fettuccine.

Ingredients

  • 1 pound Italian fettuccine
  • 3 T extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 cups tender asparagus spears, tough ends removed
  • 2 T capers, rinsed
  • 2 T lemon juice
  • 2 T dry white wine
  • 1 t grated lemon peel
  • 1/2 cup soy or dairy cream
  • 1/4 cup grated Asiago or Pecorino cheese
  • White pepper, freshly ground
  • 2 T chopped fresh parsley

Continue reading Fettuccine with Asparagus and Lemon →

Baba Ghannouj

sauces, side dishes, tastes good

Ingredients:

  • 1 eggplant
  • 2 cloves garlic
  • 2 ounces fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 bunch parsley, leaves only
  • Salt and pepper

Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.Remove eggplant from the grill and let cool.

Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it’s bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

From The Food Network

Hummus

easy, side dishes, summer, taste unknown
  • 2 cups drained well-cooked or canned chickpeas, liquid reserved
  • 1/2 cup tahini (sesame paste), optional, with some of its oil
  • 1/4 cup extra-virgin olive oil, plus oil for drizzling
  • 2 cloves garlic, peeled, or to taste
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
  • Juice of 1 lemon, plus more as needed
  • Chopped fresh parsley leaves for garnish Continue reading Hummus →