Looking for some new ideas for sides for dinner? Here are a few recipes that my family likes.
Broccoli with Cheese Sauce
- 6 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons unbleached white flour
- 1/4 teaspoon dry mustard powder
- Sea salt, to taste
- 1 cup low-fat milk
- 1 cup Italian fontina cheese, diced
- ½ cup grated Parmesan cheese
- White pepper, to taste
Steam or stir fry the broccoli until crisp tender, about 4 to 5 minutes. Meanwhile, melt butter in a medium saucepan. Whisk in flour, mustard powder and salt to taste.
Gradually stir in milk, whisking over medium low heat until thickened. Add cheese, stirring until completely melted. Season to taste with white pepper.
Pour over steamed broccoli and serve at once.
Oven Roasted Parmesan Cauliflower
- 1 whole cauliflower head
- 2 eggs
- ¼ cup milk
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
Cut the cauliflower into large florets.
Beat the eggs with the milk in a shallow dish.
Place the grated cheese in a shallow dish.
Place the flour in a plastic bag and add the salt and pepper.
Add the florets to the flour filled bag and give them a shake, rotating the bag until the florets are dusted with flour.
Dip each floret in egg and then in cheese and place on the prepared pan.
Place the pan in the oven and bake for 23-30 minutes.
Spaghetti with Cheese and Black Pepper
- Kosher salt, to taste
- 8 oz.spaghetti
- 4 tablespoons extra-virgin olive oil or butter
- 1 teaspoon freshly cracked black pepper
- 3/4 cup finely grated Parmigiano-Reggiano or Pecorino Romano cheese
- Chopped parsley for garnish
Bring a large pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta.
Heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil.
Using tongs, transfer pasta to skillet; spread it evenly.
Sprinkle the Pecorino Romano cheese over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary.
Transfer to a serving bowl and sprinkle with chopped parsley.
Green Bean Salad
- 1 lb green beans, trimmed and halved
- 1 cup low sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/4 of a red onion, diced
- 1 celery stick, sliced thin
- 2 tablespoons extra virgin olive
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 large clove garlic, minced
- Freshly ground black pepper, to taste
- Sea salt to taste
- 1/3 cup feta cheese
- 1 cup tomatoes, sliced
- ½ cup shredded carrots
- ½ cup sliced radishes
Bring the chicken broth to a boil in a medium saucepan. Add the salt, pepper and green beans. Reduce the heat and simmer the beans until they are tender but very firm, 3-4 minutes. Drain.
Add the salad ingredients and any of the additional optional ingredients that you may wish to add. Toss well and chill before serving.
Italian Stuffed Baked Potato
- 2 russet potatoes
- 1 cup diced tomatoes
- 1 teaspoon plus one tablespoon of olive oil
- Salt and pepper
- 2 tablespoons sliced basil plus extra for garnish
- 1 cup whole milk ricotta
Preheat the oven to 400 degrees.
Rub the potatoes with 1 teaspoon of olive oil, place on a baking sheet and bake until they are tender when pierced with a knife, about one hour. Do not turn off the oven.
Toss the tomatoes with 1 tablespoon of olive oil, 1/4 teaspoon of salt and a grinding of black pepper.
Cut the baked potatoes in half and remove most of the potato flesh from the shells. Mash the potato pulp and add the tomatoes, basil and ricotta. Mix well.
Add the mixture to the potato shells and return the stuffed potatoes to the oven and heat until the potato mixture is hot. Garnish with additional basil.