Category Archives: Sides

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Grilled Vegetable, Chickpea, and Avocado Salad

0 comments Breakfast, Lunch, Sides

Ingredients:

4 Scallions
2 Medium Yellow Squash sliced
1 Green Bell Pepper Quartered
1 Red Bell Pepper Quartered
1 Cup Tri Color Quinoa
1 15.5 Oz Can of Chickpeas, rinsed and drained
1/4 Cup Chopped Parsley
1 Tbls Extra Virgin Olive Oil (you can use chili oil if you like a little spice)
2 teaspoons lemon zest
1/2 cup fresh lemon juice
1/3 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled Feta
1 Avocado, diced

Instructions:

1. Preheat oven to 400 degrees and place scallions, yellow squash, bell peppers in a rimmed baking sheet and lightly toss with olive oil. Roast vegetables 20 to 30 minutes, depending on if you prefer them more crunchy or well done.
2. Cut the peppers and scallions into bite size pieces and toss with the sliced yellow squash in a bowl.
3. Meanwhile, cook Quinoa according to package directions; add to vegetables. Add chickpeas, parsley, olive oil, lemon zest and juice, salt, pepper. Toss to mix well. Sprinkle with feta and avocado just before serving.
***this can also be enjoyed with 2 fried eggs on top or served with the protein of your choice
Servings: 2

Photos by and property of Royce Cara Berler. May be used with author’s permission.

The Best Caprese Salad

0 comments Lunch, Sides, Starters, Vegetarian

Recipe by Melissa Clark.

Ingredients:

  • 3 tbsp pine nuts
  • 1/3 cup packed fresh basil leaves, coarsely chopped
  • 1 1/2 tsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 1/4 cup extra-virgin olive oil, plus more as needed
  • 1 whole burrata cheese (usually about 6 oz)
  • 2 large or 4 small ripe peaches, pitted and cut into wedges
  • 1 pound ripe tomatoes, cut into wedges (or use cherry tomatoes, halved or left whole)
  • Flaky sea salt

Instructions:

In a small skillet over medium heat, toast the pine nuts, shaking the skillet occasionally, until they are golden, about 3 to 5 minutes. Pour the pine nuts into a small bowl and set them aside.

In a blender, combine basil, lemon juice, sea salt and olive oil. Puree until a chunky dressing forms (you don’t want this to be perfectly smooth; the irregular texture is nice with the creamy cheese).

Place the burrata in the center of a large platter, and arrange the peaches and tomatoes around it. Spoon the dressing over the cheese and the fruit. Drizzle with additional olive oil, and top with the toasted pine nuts and a sprinkling of flaky sea salt.

Serves 4

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Grilled Artichokes With Aioli

1 comment Dinner, Lunch, Sides, Starters, Vegan, Vegetarian , , ,

I love eating something spectacular in a restaurant and then trying to make it at home. I had these grilled artichokes at Hillstone’s , which is a chain that is connected to Houston’s, and I have not stopped eating them since. They are great as a starter or even as a meal in the summer with a glass of wine. When I host a BBQ, I often prefer to serve a vegetable as an appetizer or hors d’oeuvre instead of bread, chips or crackers since it is less filling and I  like when people are able to eat dinner. I tend to serve single items in courses, keeps it interesting and guests typically enjoy!

 

Ingredients:

1 Whole Artichoke per person as a meal,  1/2 Artichoke per person as a starter

Olive Oil

1 whole lemon

Course Sea Salt

Black Pepper

2 garlic cloves per artichoke, chopped

 

For The Aioli:

2 cups Hellman’s mayonnaise

3 tablespoons green sweet relish

2 garlic cloves minced

2 teaspoons capers

1 tablespoon anchovy paste

1 teaspoon dijon mustard

1 tablespoon lemon juice

1/2 teaspoon Worcestershire

salt and pepper to taste

 

Instructions:

Click here for directions:

http://www.geniuskitchen.com/recipe/houstons-grilled-artichokes-with-remoulade-385268

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Salsa Guacomole Combo

0 comments Dinner, Lunch, Sides , , , ,

This recipe is so simple, but so delicious and proves again that things don’t have to be complicated to taste good. I love the mixture of the flavors and by not blending them you can really taste all of the different flavors pop individually.
I love Mexican food but tend not to eat so often because its typically heavy, combine this with a homemade quesadilla and you have a light and delicious meal!

Ingredients:

Serves 4

1 whole ripe avocado diced
1 whole ripe red tomato diced (or you can use a mixture of small heirloom tomatoes for a real burst of delicious flavor)
Cilantro (bunch of leaves removed from stems and then chopped)
2 slices red onion chopped
Juice of 1 whole lime
1 jalapeño pepper chopped (optional if you want to add some spice)
Salt and pepper to taste

Instructions:

Mix the avocado, tomato, cilantro, red onion, jalapeño if using, salt and pepper gently together in a bowl. Once mixed squeeze the juice of the lime over the top and gently toss again

Generously spread 1/4 of the mixture on top of your quesadilla and enjoy or use as a salsa dip for chips, either way you will love this!

Photos by and property of Royce Cara Berler. May be used with author’s permission.

Potato Salad

0 comments Sides , , ,

Gahhhhhh… my favorite potato salad ever. This dish is super fun to bring to house parties as a dish to pass because everyone loves it.

This is not vegan 🙂 but dairy-free and gluten-free! Have fun with it and substitute your way through it if you want to!

Ingredients:

4 Eggs
5 Potatoes
1 cup Mayo (I use ‘Just Mayo’ which is dairy free! You can read more about it here)
4 Large Pickles
5 Thick slices of Salami
1 Can of Peas

It’s equally delicious without the salami and eggs.

Instructions:

Boil your eggs and let them cool. Then, boil the potatoes and let them cool. Once both are cooled – chop them up as fine as you can get them. Place in a large bowl.

Next, chop up your pickles and salami and add to the bowl. Also, drain your peas and add the can of peas to your mixture as well.

Lastly, add your mayo. I always do just enough mayo to coat everything (but not too thick!).

If you’re feeling you want more or less of something – take note for next time.

BAM. Done!