Category: Side dish

Side dish

Sofrito

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There are so many different types of sofrito, depending on region and culture. At its essence, it is an aromatic vegetable base used as a base for rice dishes, stews and beans. It can also be used as a marinade or base layer of flavor for your meat and your side dishes. For the French, it is Mirepoix, which Cajun/Creole cooks might refer to it as the holy trinity (carrots, onions, celery). Italian cooks call the same base after adding garlic and parsley – sofritto. If you follow this site, you will notice that I often use this base for some of the Italian sauces/dishes. For Latin American cooks, different chiles and cilantro are often blended in. Spaniards add in tomatoes.

Our sofrito is a mashup of Spanish (Spain) and Latin American. We make a batch of it on Sundays and keep it in a glass jar in the refrigerator. We usually make romesco at the same time, which we add to our seafood and breakfast meals (eggs, sausage, potatoes).

Ways to use it:

  1. Marinate your chicken or pork in it, before adding other seasoning and cooking.
  2. Add to black beans, stews, or rice dishes
  3. As a base for paella.
  4. As a base to go with a meat filling for empanadas

Ingredients

  • 1/2 cup (120ml) extra-virgin olive oil
  • 5 medium cloves garlic, minced
  • 4 medium yellow onions , finely diced
  • 2 large  green peppers, stemmed, seeded, and finely diced
  • 4 medium tomatoes
  • Kosher salt
  • 2 tsps sweet smoked paprika
  • * handful of fresh cilantro (optional)
  • * a dash of cumin and/or oregano (optional)

Instructions

  • Dice your onions, garlic, pepper, and tomatoes.
  • Place a large, heavy-bottomed pan over medium heat and add the olive oil, coating the bottom evenly.
  • When the oil is hot, saute the onions until transparent. Grind or add a little salt (1/2 tsp).
  • Add pepper and saute for another 5 minutes. Stir to avoid burning the vegetables, and reduce the heat if necessary.
  • Add the garlic and saute for a minute. Grind or add a little more salt (1/2 tsp).
  • Next, add the tomatoes and paprika, and reduce the heat to medium-low. Add in the fresh cilantro (about a handful of shredded leaves). Stir often and continue to cook for around 15 minutes, or until the mixture takes on the consistency of a thick sauce.
  • Scoop the finished sofrito into mason jars and store in the fridge for up to a week.
Side dish

Sliced Cucumber Salad

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This is a recipe that goes way back in my family and is often served alongside rich, hearty stews and dishes. The vinegary paper-thin cucumbers pair well with rich food, or those with chilis and act almost as a cooling pickle. This is my mother’s recipe.

You will need:

  • 2-3 cucumbers, peeled, ends sliced off.
  • 1 clove minced garlic
  • 1 tbs salt
  • 1/4 cup white vinegar (or champagne vinegar)
  • pinch of sugar

Steps:

  1. Peel 2 – 3 cucumbers – taste the end to be sure they are not bitter.  If they are, cut them off and discard
  2. Using a mandolin on the thinnest setting, slice the cucumbers paper thin.
  3. Place cucumbers, 1 clove minced garlic, 1 tablespoon salt in large bowl and mix around with your hands. Let stand for 30 minutes, then wash the slices in a strainer under cold, running water.  Drain.
  4. Mix 1/4 cup white vinegar (I use Champagne vinegar) with 1 tablespoon cold water and a pinch of sugar.  Mix with cucumbers and chill.
Side dish

Cucumber Limeade

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This is a refreshing batido or agua fresca that is absolutely delicious when it is hot and humid outside. The cucumber pairs well with the lime, and the drink is very hyrdrating and restorative. Of course, there are some people out there who might want to add a little alcohol to this, as well. I think it would pair well with a light rum.

You will need:

  • 2 cucumbers, peeled, deseeded & chopped
  • 6 cups water, divided
  • 2/3 cup fresh lime juice
  • 1 cup sugar

Steps:

  1. Peel the cucumbers and remove the seeds using a spoon. Chop cucumbers into chunks and place into the blender.
  2. add 3 cups water and blend until smooth.
  3. Strain the liquid into a pitcher and discard the pulp.
  4. Add the lime juice, remaining water and sugar. Mix well.
  5. Serve chilled over ice and garnish with mint, if desired.
Stewed Plantains in Coconut Milk
Asian · Central American · Side dish

Stewed Plantains in Coconut Milk

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This is riff off a recipe from the cookbook: My Two Souths by Asha Gomez. This cookbook is a delightful and interesting approach as it fuses southern cooking with south Indian cuisine. We tested this recipe out as great appreciators of plantains and coconut milk, and it quickly became a favorite because of flavor and how easy it is to make.

One thing about food that never ceases to amaze me is how so many cuisines are connected; for example, plantains and coconut milk feature in a multitude of cultures: Central America, India, Africa and south Asia. It is fascinating to investigate how other cultures interpret the same ingredients. In the end, we are all winners:)

This is a simple recipe, but it is incredibly flavorful. It is also very easy to make even during a busy work week for a satisfying, comforting treat. It can be a side dish, but frankly, I have eaten it as a sweet comfort when it is cold outside, after a meal.

You will need:

  • 3-4 very ripe plantains (about 1 1/4 pounds), peeled and cut diagonally into 1/2-inch-thick slices
  • 3 cups water
  • 1 can (14.5 oz) well-shaken and stirred unsweetened coconut milk
  • 3/4 sugar
  • 1/2 teaspoon kosher salt
  • 1 tsp vanilla extract
  • 1 tsp ground cardamom or 8-10 crushed green cardamom pods

Steps:

  1. In a 4-quart saucepan, bring 3 cups of water, the cardamom, the salt, vanilla and the sugar to a boil. Add the plantains and cook over medium heat until the plantains are fork tender, about 15 minutes. Add the coconut milk and bring just to a simmer to prevent curdling. The stewed plantains will have the consistency of a chowder. Remove from heat. Serve warm or at room temperature.
Mediterranean · Side dish

Grilled Zucchini & Summer Squash

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A classic for the grill.

  • 4 medium zucchini, sliced lengthwise into strips
  • 4 medium summer squash, sliced lengthwise into strips
  • 1/4 cup olive oil
  • 1/4 cup good quality basalmic vinegar
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Steps:

Heat grill to medium. Toss zucchini, squahs, oil, vinegar and oregano. Season with salt and pepper. Grill covered, until tender around 6-8 minutes. Reserve remaining marinade to drizzle over the vegetables.

Easy Romesco Sauce
Appetizer · Mediterranean · Side dish · Spanish

Easy Romesco Sauce

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For those of you that don’t know, Romesco is a rich, multi-purpose sauce made of roasted red peppers & tomatoes that goes amazingly well with fish, vegetables, and spread on a great quality bread. It is traditionally thickened with almonds and bread, and the result is a garlicky, smoky masterpiece that you will find pairs with everything, especially eggs.

To make this traditionally, you would roast and char the tomatoes & peppers, however, what follows is a quick and easy cheat, where I let others do the work for me. Also, I skip thickening it with bread so those in my family avoiding gluten can eat without thought. Regardless of how you make it, make sure to give the sauce time to rest before serving.

It’s okay to cheat. I promise.

You will need:

  • 1 12-ounce jar roasted red peppers, drained
  • 5 roma tomatoes
  • 1 cup almonds, roasted*
  • 3 cloves garlic
  • 1/4 cup fresh Italian parsley
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • salt & pepper to taste
  • 1/4 cup olive oil
  • 2 tbs red wine vinegar

Steps:

  1. Heat oven to 325 degrees. Arrange almonds on baking sheet and lightly roast for 6-8 minutes. *If you are busy, you can skip roasting the almonds, although roasting them brings out their flavor more.
  2. In a food processor, chop almonds until they are fine. Then, blend garlic, almonds and tomatoes until it is a paste
  3. Add in red peppers, parsley, paprika, salt & pepper. Add in vinegar, then olive oil, a little at a time until smooth and the desired consistency. Store in the refrigerator for up to 5 days, and allow to fall to room temperature when serving.
Store in the fridge. Anyone else keep their fresh herbs in a glass of water in the fridge?

Serving ideas: This is great with fish, eggs, steak, and grilled vegetables such as eggplant. Personally, I love it smeared on a crusty baguette or ciabatta with a little olive oil. Often, we use it at breakfast. A common breakfast I make in the morning is chicken sausage (usually sundried tomato) with some tomato and sweet potato topped with romesco. This is great for those who are watching their intake of carbs or fat, or looking for a healthy start to the day.

Ciambotta (Italian Ratatouille)
Italian · Mediterranean · Side dish

Ciambotta (Italian Ratatouille)

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This was a favorite of my mom’s to make during the summer with her garden zucchini and squash, and it is one of our favorite vegetable dishes now.

In the summer, we have several go to recipes for eating our vegetables, such as pisto Manchego, Caponata or Ciambotta. All involve fresh vegetables, and differ in the spicing and process. Here, rather than roasting, everything is simplified and cooked in one pan, because I am, at heart, a lazy homecook.

My children love this, and often ate this during phases when they wouldn’t eat much other vegetables. They thought it tasted like pizza, which I suppose makes some sense. It is fairly easy to throw together, and very satisfying. Feel free to sub out diced tomatoes for fresh, if you are busy. But of course, it is best with fresh tomatoes and a good quality parmesan.

I have had several versions of this, but this remains my favorite. Ciambotta is best in the summer with fresh vegetables and basil. You can dress this up a bit by adding a little red wine (during the cooking of the garlic & onions), or a bay leaf to add depth, or my personal favorite – adding an old parmesan rind to mixture for extra flavor. Adding potatoes is also a traditional way this is made. Personally, I am often very lazy and don’t add potatoes or eggplant, as they make the preparation longer.

Another idea is to blend this up and make it a sofrito or base for future dishes and sauces. It is surprisingly versatile. If I have fresh basil, I prefer to use it. However, if I have dried herbs, I like this with oregano. Serve this with fish, or some Italian sausage for an excellent meal.

You will need:

  • 2 zucchinis, chopped into bite-size pieces
  • 1 summer squash, chopped into bite-size pieces
  • 1/2 small onion or 2 small shallots (I prefer these), sliced thin
  • 3-4 cloves of garlic
  • 1 lb of campari or roma tomatoes cut into bite size pieces OR 1 can of diced tomatoes.
  • 3 tbs Olive oil
  • fresh basil or oregano (2 tsp of dried herbs if you do not have fresh)
  • Salt to taste
  • 1/4 tsp red pepper flakes
  • Good quality parmesan (the older the better)
  • Optional ideas
  • splash of red wine* (optional)
  • 1 small eggplant, chopped* (optional)
  • 3 small scrubbed potatoes, chopped into bite-size pieces (optional)
  • parmesan rind (optional)

Steps:

  1. * Only if using eggplant or potatoes. You will need an extra half an hour to prepare these ingredients, so if you want to include them, begin your prep here. Slice the eggplants and arrange them on a tray. Sprinkle them with salt and leave them for about half an hour to release their liquid. Pat them dry with a paper towel. Chop into bite-sized pieces. Chop potatoes into small pieces and cook for 15 minutes before adding it to the stew, this will prevent the rest of the vegetables from becomming too soggy while waiting for them to cook down.
  2. Coat a skillet with olive oil and heat on medium. Saute onions in olive oil several minutes until they soften. Add garlic and saute for two more minutes. Grind or add a little salt to the onions and garlic to release moisture. Deglaze with a little splash of wine if you have some on hand.
  3. Add zucchini and squash (and potatoes and eggplant, if using) and mix it well with the onion and garlic. Add red pepper flakes, basil/oregano and a little more salt to taste. Cook for 8-10 minutes. Add in tomatoes (and parmesan rind, if using) and cook down for about ten minutes to fifteen minutes until everything is reduced and soft. You don’t want to overcook the squash or zucchini, so there should still be firmness.
  4. Top with fresh grated parmesan.
Greek Salad
Appetizer · Side dish

Greek Salad

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This is adapted from an Anne Willen recipe I found over twenty years ago. It is a constant favorite through summer, and we tend to make it on a weekly basis. It requires fresh herbs, and a lot of fresh vegetables. This makes a large portion – perfect for a cookout. Feeds around 10-12 people.

You will need:

  • 2 peeled, seeded and chopped cucumbers
  • 1 -2 lbs of tomatoes, chopped
  • 1 small red onion, sliced thinly
  • 2 sweet peppers, deveined, deseeded, chopped
  • 3/4 cup pitted olives (kalamata is preferred)
  • 3 tbs red wine vinegar
  • 1/2 cup good olive oil
  • Fresh mint (around 4-5 sprigs)
  • Fresh oregano (around 4 sprigs)
  • Fresh flat-leaf parsley (around 4-5 sprigs)
  • 6 oz good quality feta

Steps:

  1. Prep and cut vegetables and place them in a large bowl.
  2. In another bowl, whisk red wine vinegar & olive oil until it is emulsified. Whisk in a little salt, pepper, and fresh herbs. Pour over the salad.
  3. Crumble good quality feta and blend in with the salad.
  4. Serve chilled.
Curtido
Central American · Side dish

Curtido

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Curtido or encurtido is a type of lightly fermented cabbage relish. It is typical in Central American cuisine, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice. On Costa Rican tables, it is also really common to see a mason jar of spicy, pickled vegetables (chilero) which you add to your meals. It is essentially the same as giardineria in Italy. Curtido is a bit similar to American coleslaw in function, but with spice and without mayonnaise. It is really fresh and crunchy and goes on so many dishes.

While you often serve it with pupusas, we add it to all kinds of dishes to provide an acidic, textured punch: stir fry, hot dogs, with fish, crab cakes or sandwiches.

You will need:

  • ½ head green cabbage, cored and shredded
  • 1 small white onion, sliced
  • 2 medium carrots, grated
  • 1 cup white vinegar
  • 2 tsp lime juice
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • 4 cups boiling water
  • Chiles* optional

Steps:

  1. In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let it sit for 10 minutes. Then, drain.
  2. Combine the vinegar, lime juice, oregano, salt, and chiles** in a measuring cup. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido and any leftover liquid in the bowl to an airtight container.
  3. Chill for at least 20 minutes in the refrigerator or overnight for best results. This will keep for about 4-5 days.
How to Eat Your Vegetables
Appetizer · Central American · Italian · Mediterranean · Side dish

How to Eat Your Vegetables

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I’ve been thinking a lot about food and improving health, in general. This is a great pastime when I am procrastinating and avoiding my day job, which if I am honest is pretty often. I am sure you are well versed in the benefits of vegetables, so I will spare you. But do consider adding more into your life, because they will make you feel better, and I think returning to basics has been really helpful this year for me, mentally and physically.

I was born in the early 1970’s – a time where convenience and heavily processed food was the norm. This really clashed with how my great grandmothers and grandmothers cooked. Now, we understand the wisdom of eating fresh produce, and food that is in season. But for decades, the idea of microwave or canned food persisted. Do you remember the weird, sadistic trend of disguising vegetables in foods that kids would eat, like brownies?

When I was a kid, I would go to my other friend’s houses, and would always be shocked by the lack of vegetables, or the ones at the table were drowning in velveeta, boiled within an inch of their life, or was simply canned corn thrown in a bowl, like a sad afterthought. The only exception was my neighbors from Taiwan, where beautifully cooked vegetables took center stage. I was fortunate to eat there on a regular basis, because their daughters were close in age to me.

While I don’t want to pass too much judgement (people were busy, it was a different time), I was very lucky to have good practices and habits set in place by family. My rule of thumb when kids were young and I was very busy was to always make sure at least a salad was on the table. Now, I try to have multiple servings and options, especially in spring and summer when vegetables are very fresh. But I do believe that many people aren’t quite sure what to make, or need some inspiration. So I thought it might do some good to list out favorite vegetables side-dishes for you to enjoy and get inspired by. Most of these derive from Italian and Spanish cooking, but the winter vegetables, I picked up from neighbors whose dishes I admired.

Quick and Easy:

  1. Tomatoes & Feta – Heat oven to 350 degrees. Take campari tomatoes or slice a larger fresh tomato and place in a baking dish. Drizzle with olive oil & top with feta. Top with a little salt and ground pepper. Cook for 10-12 minutes.
  2. Cucumbers & Feta – peel, deseed and slice two cucumbers. Slice 1/2 small red onion thinly. Add a little salt and pepper. Mix 2 Tbs red wine vinegar, 1/4 cup olive oil and some fresh mint leaves. Blend to emusify and drizzle over cucumbers and onions. Add feta or goat cheese. *If you don’t have mint, this is also lovely with fresh basil or oregano.
  3. Quick Caprese – slice tomatoes and top with drizzle of a good olive oil and some basalmic vinegar. Grind a little salt and pepper on top. Add a slice of fresh mozzarella and some fresh basil. Top with basalmic glaze, if you have it.
  4. Sliced cucumbers – Peel & Slice 3 peeled cucumbers wafer thin on a mandolin and thin put them in a strainer. Add salt and let it sit in the strainer for 10-20 minutes. Squeeze all moisture out of the cucumbers and place in a bowl with 2 minced cloves of garlic. Add 1 tbs of white vinegar and salt to taste. Dilute with a little water if needed. This is best served chilled.
  5. Curtido – This is mostly as a side for pupusas, but we love to use it as an all purpose slaw for barbecue, hot dogs, or crabcakes. I often serve it with fish for some crunch and dimension. We also add chiles, but that is optional.
  6. Grilled zucchini & summer squash – if you have time for the grill, this is fast and easy to put together.

Vegetable Spreads:

  1. Caponata – this is best made ahead and chilled. This is salty, sour, sweet, and decadent, all at the same time.
  2. Pisto Manchego – like Caponata, this is great spread onto a bread. Has roasted flavors & cumin notes.
  3. Roasted Red pepper Dip – this is great with pita and one I used to always bring to the break room.
  4. Romesco – this is probably my favorite staple, and is often in fridge and ready to go for eggs, bread, or fish.

Takes a little time, but worth it:

  1. Greek salad – this is a favorite in our family, and we make it on a weekly basis in summer. We always bring it to cookouts.
  2. Ciambotta– this is favorite of our children. They used to call it pizza vegetables, and had no idea they were eating so many vegetables.
  3. Eggplants and honey – you have to soak the eggplants for an hour, but once they are ready. these are quick and easy to make.
  4. Grilled chile-lime corn – Preheat your grill. Partially shuck your corn and remove the corn silk. Put the husks back and dunk in cold water for ten minutes. Shake water off, and rub corn with butter and if you want some spice i.e. chili-lime seasoning or elote seasoning. Place husks back over the cobs, and grill for ten minutes. If you don’t want spice, salt, pepper and paprika will do.

In the winter:

  1. Maple sweet potatoes – this is so delicious in the dead of winter.
  2. Roasted potatoes, brusell sprouts and asparagus – I often make this in fall in a large baking sheet.