Tuesday, March 4, 2014

Recipe: Vegetable Side Dishes

In an effort to eat light and stay energized, I've been making yummy side dishes that are simple, hearty and refreshing. These pair well with a soup or sandwich, and if you have leftovers -- they were well for lunch at work! Here are two favorites from last week...

Sautéed Spinach with Garlic & Olives
I love love love spinach... can't get enough, especially while breastfeeding. This was a very quick and easy dish with just a few basic ingredients you will probably have in stock!



Ingredients:
3-4 cups Spinach leaves
1 cup Kalamata Olives
1/2 cup Garlic cloves
1 fresh Lemon zest
Salt, Pepper and Adobe seasoning to taste

Method:
Bring olive oil to a low sizzle, and toss in garlic cloves. Wait until they are browning, then add spinach leaves. Toss lightly until the leaves wilt, then add olives, salt, pepper and seasoning to taste. Serve while warm, with lemon zest for flavor and garnish.

Fresh Pea Salad with Grilled Veggies & Mozzarella
I was so excited to find fresh peas at a local farmer's market last week. These are sweet and ripe, bursting with flavor. All you need is a little lemon and salt to bring out the great flavor, but I decided to add some veggies to make this a more substantial side dish.


Ingredients:
2 cups fresh peas
1/2 cup each Eggplant, Bell Peppers, Tomatoes, or any such vegetables you have on hand
1/2 cup of fresh Mozzarella
Parsley, Cilantro or any herbs you like, to taste
Salt, Pepper, lemon juice to taste
1 tbsp. pureed garlic paste

Method:
Chop and lightly drizzle the vegetables with extra virgin olive oil, then grill until tender. Set aside.

Toss the fresh peas in olive oil, salt, pepper and pureed garlic paste in a small pan over low heat. Add the vegetables, herbs, and mozzarella and toss lightly until mixed well. Sprinkle with a little fresh lemon juice and serve while warm!

Both of these sides are so simple and really pack a punch. Enjoy :)

1 comment:

  1. Yum, I LOVE fresh peas. They both look delicious. Maybe if I start eating like it's spring, with all these veggies, it will BE spring.

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