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Posts Tagged ‘great side dishes’

swt pot dish

 

I blogged about the Ottolenghi cookbook about a year ago, but I never tire of using the incredible recipes contained within it. Simple to make but resulting in complex flavors, the dishes are inventive and delicious. Of course, the food and photographs remind me of my days living in London, where a stop into Ottolenghi would start my mouth salivating, and I would rush home eager to tuck into the little boxes of delight.

I think this dish works for any season, although it would make an especially good accompaniment to a winter holiday dinner. I love that you can serve it warm or at room temperature–something common with many of the recipes from Ottolenghi.

A word about making the dish more family-friendly: My kids don’t appreciate much “heat,” nor are they fans of a lot of cilantro or parsley, but it’s easy to serve little ones first, before you toss in some of the more “controversial” ingredients. (Note: This recipe is from the Ottolenghi cookbook, but the Ottolenghi founders, Yotam and Sami, originally found the recipe on epicurious.com.

 

Ingredients

2-3 sweet potatoes, washed but unpeeled

3 tbsp extra-virgin olive oil

4 tbsp pecans

4 green onion, chopped, white parts and a little green

4 tbsp flat-leaf parsley, chopped

2 tbsp cilantro, chopped

1/4 tsp red pepper flakes

4 tbsp golden raisins

Sea salt and freshly ground pepper

Dressing:

4 tbsp extra-virgin olive oil

2 tbsp maple syrup

1 tbsp sherry vinegar

1 tbsp lemon juice

2 tbsp orange juice

2 tsp grated fresh ginger

1/2 tsp ground cinnamon

Sea salt and freshly ground pepper

 

Preparation

Preheat oven to 375F/190C.

 

swt pot tray

Cut the sweet potatoes (with the peel still on!) into 3/4-inch cubes. Spread the cubes out on a rimmed baking sheet. Drizzle with olive oil, and sprinkle a little salt and pepper. Use your hands to mix the ingredients and make sure the cubes are evenly coated. Roast in the oven for about 30 or until just tender, turning them over gently about halfway through.

Put the pecans in a small, shallow oven-proof baking dish and toast for 5 minutes. Remove from the oven and chop them coarsely.

For the dressing, whisk together all the dressing ingredients in a small bowl with some salt and pepper. Taste and adjust the seasoning if necessary.

When the potatoes are ready, transfer them into a large bowl. Add in the remaining ingredients and pour in the dressing. Toss to blend, and adjust seasoning to taste. Serve immediately or at room temperature.

 

Enjoy!

 

 

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This is one of my favorite side-dish salads. It pairs well with nearly anything, and it has just the right flavor mix of sweet and savory, and the right texture mix of crunchy and creamy. I served it recently as an accompaniment to grilled skirt steak with chimichurri sauce and tonight alongside grilled lemon and thyme chicken.

It can be made whenever fresh corn is available, but I particularly like making it around this time, with summer waning and tomatoes at their best.

Ingredients

2 cups grilled corn (3-4 ears depending on size)

1 avocado, cut into 1/2-inch cubes

1 pint cherry tomatoes, halved

1/2 cup finely diced red onion

Dressing

2 tablespoons olive oil

1/2 teaspoon grated lime zest

1 tablespoon fresh lime juice

1/4 cup chopped cilantro

1/4 teaspoon sea salt

1/4 teaspoon pepper

Directions

Using a sharp knife, cut the corn off the cobs. In a large, glass bowl, combine the corn, tomatoes, avocado and onion, stirring to break up the segments of corn. Mix together the dressing ingredients in a small bowl. Pour over the salad, and gently toss to mix. Serve immediately.

Happy end of summer!

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