Lifestyle Fashion

Super Side dishes – Easy and different side dishes to dazzle your family or guests


Two parts of any meal should be very simple. A good cut of meat or fish, especially grilled, is good on its own and needs few trimmings. Dessert is easy to like, who doesn’t want chocolate, sugar or butter? You can also easily buy desserts, and your family or guests will not complain.

But in these days of eating lighter, eating more fiber, trying to get more vitamins, and buying fresh veggies that taste like old-time veggies at farmers markets, it’s best to make the side dishes the star. Can’t get tired of the same old salads, baked or fried potatoes, carrots, and celery sticks? The recipes here can be made by any home cook and will make a delicious accompaniment to any meal. If you’re cooking for guests, they’ll be dazzled, because too often others don’t put effort into the side dishes!


Comfort food doesn’t have to be greasy. Let’s be real about unusual tubers. Unless you’re a foodie, you’re not likely to center an entire garnish around something like parsnips or celeraic. The best way to bring these rich tubers “off stage” is to integrate them with what you know and love.

This recipe has celeraic, a turnip-like root vegetable that is not really the “root” of the type of celery you normally eat, but does taste like celery.

Parsnips, for those of you unfamiliar, are shaped like a white carrot (only thicker) and have an almost fennel-like flavor. I grew up in the Midwest, so we ate them, but I’ve met a lot of people who have never had them.


• 2 medium potatoes

• 1 sweet potato

• 1 celeraic

• 2 medium parsnips

• 1 tablespoon of lemon juice

• 2 tablespoons of olive oil

• 1/2 teaspoon lemon pepper

• 1 teaspoon dried parsley

• 1/2 teaspoon dried tarragon leaves

• 1 tablespoon kosher salt

• 1 cup panko breadcrumbs

• Olive oil (to cover the pan)

Preheat the oven to 350F. Peel the vegetables and cut them into small pieces. Put in a pot with boiling water and boil for 10 minutes. Drain and reserve.

In a small bowl, mix lemon pepper, dried parsley, dried tarragon leaves, salt, and panko breadcrumbs. Stir. For lemon juice and olive oil on vegetables. Stir gently. Next, sprinkle in half of the breadcrumb / spice mixture and stir. Sprinkle the rest and stir again. Pour into a 9×12 skillet that has been coated with olive oil. Bake at 350F for 15 minutes, then serve.


I’ll try not to spill too much here, but just so you know, finding that first fresh fine asparagus at the farmers market is just as exciting to me as someone telling me, “You’re in Tonight’s show– tonight! “or” You can go to the Oscars this year! “

You can’t put too much in the asparagus because it is good on its own. However, knowing that not everyone shares my level of enthusiasm, I developed an asparagus garnish that will dazzle even the most cynical diner at your table.


• 1 pound. asparagus, washed, with woody tips removed

• 1/4 cup of extra virgin olive oil

• 1/2 teas. dried parsley

• 1/2 teas. Horseradish

• 1 tablespoon Dijon mustard

• 1/4 teas. paprika (I prefer Hungarian paprika because it is sweeter, but normal)

Mix horseradish, Dijon mustard, and paprika into a paste. Set aside. Heat the olive oil and parsley in a skillet over medium heat. When hot, add the asparagus. Jump with constant attention for five minutes. To remove the remaining oil, lower the heat to low. Add the pasta mixture, toss with the asparagus, and stir. Serve immediately.


Do you remember the candied carrots from our childhood? If you’re like me, it was a pan-baked assortment of carrots and marshmallows. It was sweet, but very sweet.

It’s time for a grown-up version. If you are wondering what “orange blossom honey” is, it is honey created by bees that only roam the orange trees. You can find it at Whole Foods and many other stores, or you can order it online. Don’t substitute another honey unless you just want sweet carrots and don’t mind. This recipe is simple and exquisite.


• 2/3 cup of orange blossom honey

• 2 teaspoons kosher salt

• 2 pounds carrots, peeled and bite-size cut on the bias

• 2 tablespoons of cumin seeds

• 2 tablespoons of extra virgin olive oil

• 1 tablespoon of lemon juice

Bring 1/2 cup of water to a boil in a saucepan. Add honey, salt, and then stir. Add the carrots. Cook for several minutes, stirring occasionally, until the liquid has mostly evaporated and the carrots are tender. Put out the fire. Add the cumin, olive oil, and lemon juice and stir. Then serve!


How did ancient people stay healthy without today’s modern medicines? One way was to eat well. One of the best is quinoa, which is pronounced KEEN-wa. This food was a staple in the Inca civilization, even known as “the mother of all grains”. Quinoa made a commercial resurgence about 20 years ago and is now appearing in supermarket chains.

Easy to do. Low in fat. Low in sodium. Easy to digest Without gluten. Very high in protein, enough for the National Academy of Sciences to classify it as “one of the best sources of protein in the plant kingdom.” All of this, and it tastes great. It has a delicious nutty flavor and makes a great alternative to rice and couscous. Some people refer to it as a “pimple”, but it is not a pimple. In fact, it is a seed.


• 1 cup quinoa (see note below)

• 2 cups of chicken broth

• 1 tablespoon butter

• 1 medium red onion, diced

• 1 medium green bell pepper, diced

• 2 teaspoons Worcestershire with sauce

• 1/2 teaspoon black pepper

• 1/2 teaspoon of cumin

• 1/2 teaspoon of paprika

• 1/2 teaspoon dry mustard (optional)

(Note: this recipe calls for commercially available boxed quinoa, not unwashed quinoa.) Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook until the broth is absorbed, about 15 to 20 minutes. (With quinoa, the grain appears soft and in red quinoa, the “germinal ring” which is white, will be visible after cooking). If the broth is still not absorbed, turn off the heat and let it sit for a few more minutes. Meanwhile, in a small saucepan, melt the butter. Add the onion and bell pepper and cook over medium heat for 5-7 minutes. Halfway through sautéing, add Worcestershire, black pepper, cumin, paprika, and dry mustard, and stir. When you’re done sautéing, add this to the quinoa, stir, and serve.


This easy salad is a tribute to the nice days of early summer, when lettuce is readily available in the garden and there is a demand for lighter side dishes. I’ve always liked some kind of crunchy topping, and when I decided to make something with Fritos, I realized that its salty flavor would go well with the popular spicy arugula.


• 1 part mixed lettuce

• 1 part arugula

• 1 cup of 8 oz. can of sliced ​​water chestnuts

• 1 tablespoon of coarse salt

• 1 tablespoon of ground pepper

• 1 small bag of fried

• Your favorite dressing

Wash and drain the lettuces. Drain the water chestnuts. Mix everything in a bowl and sprinkle evenly with salt and pepper. Cut a bag of Fritos and crush them. Then sprinkle on top. It is recommended to garnish a light vinaigrette, perhaps citrus.

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