It’s August with all its summer heat. Today’s recipe is a simple sauté of two of the season’s most bountiful crops, fresh corn kernels and zucchini. Nothing beats the fresh taste of vegetables. The classic sauté begins with butter. I am using 1/2 butter and 1/2 olive oil. For vegan, use vegan butter and/or olive oil. Olive oil adds a rich flavor to the buttery veggies.
Read MoreTag: side dish
Fresh Succotash
Succotash originated from Narragansett Native Americans living in the area now known as Rhode Island. The name is derived from a Narragansett word meaning “broken or boiled corn kernels.” Native Americans introduced succotash to struggling colonists in the 1600s.
Happy 4th of July to all my fellow Americans! Today is the perfect time for a historic fresh vegetable side dish originally shared by Native Americans in the 1600s. Succotash is a highly underrated dish made with fresh sweet corn kernels, squash, onion, tomatoes, and lima or other beans. I remember enjoying it as a child with summer meals. Many Americans consider it a southern dish, but there are variations of the dish across the country. Now in modern times you can personalize the seasoning blend to be Greek, Latin, or Cajun. For example, you could use a green bell pepper or a red one. Today I am adding green beans, red bell pepper, cumin, and a jalapeno pepper. You can add whatever beans you have. Nearly every version has lima beans included but sometimes with the addition of other beans. I recommend using fresh vegetables in the summer if available except for the lima beans. You may use frozen lima beans defrosted.
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Cajun Baked Sweet Potato Fries
There is nothing like a side of fries with almost any meal. Today’s recipe is a healthier version with oven-baked sweet potato fries with a kick of Cajun spices. You can increase the heat or decrease as you need. Sweet potatoes are a great source of fiber, vitamins, and minerals and are high in anti-oxidants. I am always looking for ways to use sweet potatoes without excess sugar. Oven fries top the list.
Avocado Finger Fries
I do love avocados. I use them in salads, in smoothies, and even on toast. Today I’m trying something new for me – breaded avocado fingers baked until golden brown. I had to try them. Avocado is so healthy for you and with a few additions of sharper flavors like lime or lemon juice and garlic, it becomes a delight to eat.
Brown Rice & Lentils
This tasty combination of lentils, brown rice, and warm spices makes a great entree or side dish. It’s also great for a meatless meal since the combination of lentils and brown rice make a perfect protein. Lentils are inexpensive and easy to throw into any stew or soup for protein and fiber.
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Prosciutto Wrapped Asparagus
This dish is perfect year round, but I do love the fresh young asparagus of spring. Asparagus is so good for you. This veggie is packed full of vitamins including vitamin A, C, E, K, and B6. If that isn’t enough for you, how about the fact that asparagus can help you lose weight? Low in calories but high in insoluble fiber, which will help you feel full longer. Prosciutto is defined as thinly sliced, cured, Italian ham. This delicious meat is salty, very flavorful, and used on a variety of different dishes. Prosciutto wrapped asparagus is an easy yet elegant addition to a meal or party. For a hot or cold appetizer or a dazzling side dish this spring, let’s make prosciutto wrapped asparagus! Read More
Brown & Wild Rice Pilaf With Raisins, Cashews, & Green Peas
I’m joining with my blogging friends today in the January Favorite Family Recipe Blog Hop. We each are sharing a family favorite recipe. Read More
Homemade Refrigerator Pickled Carrots
Last month I discussed pickling asparagus using the traditional canning method. Today let’s do a fast refrigerator pickled vegetable. If you like crispy pickles in the summer, then you are going to love this new take on an old classic. Pickled carrots are absolutely delicious and lend a burst of color to any plate. Because these pickled carrots are refrigerator pickles, they are much simpler to prepare than when using traditional canning, and allow the carrots to maintain just the right amount of crunch.
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