Salads & Side Dishes
veggies, potatoes, and other lovely sides...along with the most glorious salads.
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Baked Sweet Potato {with Sautéed Mushrooms & Spinach topped with Jarlsberg Cheese}
Baked Sweet Potato {with Sautéed Mushrooms & Spinach topped with Jarlsberg Cheese}. Recently someone asked me, “with all the cooking you do, what is your favorite ‘type’ of food or genre if you will….American Favorites, Italian, Mexican, Mediterranean, etc.” I thought about it for a minute, I certainly love most ALL food….but what came out of my mouth was absolutely accurate. “I love vegetables most.” All vegetables, prepared most ways. I could give up Italian if I had to (even though I’d miss it) but I could NOT give up veggies. I just couldn’t do it.
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Chili & Cheese Topped Baked Potato {with Sour Cream & Bacon}
Chili & Cheese Topped Baked Potato {with Sour Cream & Bacon}. I love this combination so much that I got up bright and early one morning with the sole intention of making a pot of chili…so that I could picture it on top of this Perfectly Baked Potato.
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Shrimp Fried Farro
I had my heart set on Fried Rice. Having no rice in the house was just a minor set back. Introducing Shrimp Fried Farro. Welcome Winter Thyme 2014. Today is our second straight day of snowbound living for the second time this year. We live in the sunny south, where the peaches grow and our people are as sweet as our tea. We’re not accustomed to waking up to this, although I must say it’s quite beautiful.
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Crab Louie Salad Sliders
Crab Louie Salad Sliders. The Crab Louie Salad has been around for over 100 years and first became popular on the West Coast of the United States (or was it King Louie himself who first dined on this salad…the world may never know). The salad consists of crisp lettuce, sliced tomato, hard boiled eggs, ripe olives, sometimes asparagus….and of course gorgeous crab meat which is tossed in Crab Louie Dressing.
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Pulled Pork Baked Potato {with a side of slaw}
Pulled Pork Baked Potato {with a side of slaw}. I choose to view leftovers as an opportunity. You know those small containers of last night’s dinner that tend to hang around for a day or five until they become unrecognizable (at least to those of us without a science degree). Don’t let that happen to you. Start looking at them as Potato Toppers. I promise you when we made Slow Braised Boston Butt Pork Roast, baked potatoes were the last thing from my mind.
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Baked Sweet Potato {with Buffalo Chicken}
Baked Sweet Potato with Buffalo Chicken. Now here’s where you might say….Really? I’m here to tell you that the sweet of the potato is exactly what our Buffalo Chicken was hoping to cuddle up to. These chickens, they try to be all aloof and such but they are real cuddle bugs.
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Greek Salad
It’s crazy to admit that this is the first time I have made a Greek Salad. I’ve loved every one I’ve ever enjoyed at a restaurant. For me it’s the combination of fresh ingredients with big bold flavor personalities, that somehow get along really well. No competitiveness here. I like it!!
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Lemon Herb Vinaigrette
This Lemon Herb Vinaigrette is bright and lively. It’s perfect on Greek Salad or simply drizzled over baby greens.
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Baked Sweet Potato {with Steamed Asparagus, Goat Cheese & Fried Egg}
Baked Sweet Potato {with Steamed Asparagus, Goat Cheese & Fried Egg} While many people enjoy hash browns or home fries for breakfast, we typically don’t think of a baked potato as a go-to morning meal. I’m here to tell you this dish has everything you need (with the exception of a side of bacon) and weighs in at under 250 calories.
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Warm 7-Layer Salad {or is it 8-Layers}
This Warm 7-Layer Salad is addicting and gorgeous. There’s so much going on here. Layers and layers of going on. Every bite is unique and delicious. All credit to Rachel Ray for this fabulous recipe. I must admit I was a bit skeptical the first time we made it, but once we took the first bite we were all in. That may have something to do with the wonderful bacon flavor infused throughout the layers.
