Side Dish

 

Soy Roasted Zucchini

Chickpeas with Turmeric Roasted Vegetables

Goat Cheese and Roasted Tomato Polenta with a Baked Egg

Roasted Chicken Over Vegetables

Breaded Pan-Fried Cod with Roasted Vegetable Israeli Couscous Salad

Roasted Cherry Tomato and Herbed Ricotta Tart

Seared Albacore Tuna with Kohlrabi Coleslaw

Ratatouille

Baked Beans with Collard Greens and Baked Bean Roast Chicken

Grilled Panzanella Salad

Grilled Dill Sockeye Salmon and Vegetables

Sesame-Soy Grilled Salmon and Baby Bok Choy

Parmesan Roasted Cauliflower

Roasted Chicken with Brown Rice Stuffing

Creamed Collard Greens

Brown Rice and Chickpea Salad with Ham

Seared Sea Scallops with Sautéed Hungarian Hot Peppers and Sweet Corn and Pearled Barley

Vegetable Biryani

Lake Erie Perch with Seared Wild Mushrooms and White Wine Sauce

Corn and Leek Spoon Bread

Seared Black Pepper Crusted Tuna with Fennel and Grapefruit Salad

Chilled Calamari Salad

Swordfish Cakes with Dijon Collard Greens

Oven-Roasted Parsley Caper Swordfish with Oven-Roasted Leeks and Broccolini over Risotto

Sautéed Collard Greens with Cannellini Beans

Cinnamon Sugar Broiled Grapefruit

Sautéed Striped Bass with Spicy Olive Oil Sauce, Broiled Green Onions, and Cilantro-Spiced Brown Rice

Spicy Soy and Ginger Glazed Rainbow Trout with Green Onion and Baby Corn Jasmine Rice

Spicy Butter Bean and Potato Casserole

Roasted Red Pepper and Feta Fritters with Spicy Balsamic Reduction and Black Bean and Corn Cilantro Salad

Oven Roasted Arctic Char and Heirloom Tomatoes with Dijon and Parsley Lentil Cream

Potato Sautéed Spinach Over Goat Cheese Polenta

Lemon Mashed Great Northern Beans

Pan-Fried Herb Stuffed Golden Trout with Sautéed Enoki Mushrooms and Leeks over Pearled Barley

Baked Quinoa with Adobo

Sumac Roast Chicken with Butternut Squash Salad

Citrus-Glazed Marlin with Tropical Black Bean and Quinoa Salad

Beet, Beans, and Rice Bake

Superbowl Snacks (Butter Dips)

Spicy Quinoa and Pearled Barley with Roasted Vegetables

Cheddar and Barley Stuffed Red Pepper

Barley and Herb Stuffed Tomatoes

Spicy Broccoli and Cheddar Bean Bake

How to Cook and Eat Artichokes

Baked Potatoes

Herb Roasted Chicken with Beet, Giblet, Barley, and Goat Cheese Salad

Lemon-Garlic Sardine Pasta with Parmesan-Roasted Broccoli

Panko Crusted Cod with Bacon Lentils

Almond Crusted Chicken Tenders with Sweet Potato Tater Tots and Hot Honey-Mustard Dipping Sauce

Vegetarian Southwestern “Lasagna”

Peanut Sesame Noodles with Tofu

Dry Rubbed Roast Chicken with Baked Sweet Potato Fries and Greek Yogurt Dipping Sauce

Roasted Beet, Turnip and Chickpea Salad

Swiss Chard and Smashed Potatoes

Merlot Mushrooms with Lemon Kohlrabi Greens and Polenta

Salisbury Steak with Onion Gravy and Roasted Root Vegetables

Roasted Pepper and Pepper Jack Rice Squares

Thanksgiving Leftovers: Turkey and Jalapeño Croquettes

Cabbage, Carrots, and Kohlrabi with Cheddar Sauce

Pre-Thanksgiving Potluck (Potatoes Gratin and Giblet Dressing)

Radish and Kohlrabi Top Soup and Roasted Broccoli with Garlic Butter and Pine Nuts

Crispy Lemongrass Tofu and Braised Baby Bok Choy

Sesame-Seasoned Yellow Sole with Tahini Roasted Cauliflower

White and Butter Beans with Feta (or Cheddar) and Breadcrumbs

Panko-Crusted Brussels Sprouts over Jasmine Rice

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