Side Dish Recipes
Many people think of slaw as a summer salad, but I believe that there are slaws for every season, depending on what type of vegetables you use in it. I recently made a root vegetable slaw with carrots, parsnips and rutabagas. You may not think of eating these veggies raw, but actually they are rather sweet and wonderful. I dressed it with a silky tahini lemon sauce and topped it off with sesame seeds; it was the perfect side for an autumn meal. I believe in thinking outside the box when it comes to using vegetables, and this was a nice switch off from the typical roasted or mashed potato.
Roasted yams are one of my favorite things. Although I enjoy them plain, they are also delicious in warm salads. I use it as a main dish because it contains edamame for protein. When I thought up the recipe, I wanted it to have lots of flavorful elements, so I added sweet cranberries, savory shallots, toasted pecans and a flavorful vinaigrette. I have served this to a few picky eaters, who were skeptical but once they had finished the salad they loved it! It is also a delicious protein packed side dish and would be wonderful with a holiday spread. Enjoy!
Quinoa is a staple dinner item in our house. Its versatile, neutral taste helps to fill any dish. This “filler” packs a healthy punch with flavonoids, antioxidants, omega-3s and an overall nutritinal density. Unlike its grain conterparts, quinoa is known as a complete protein source. Buying it in Fresh & Natural’s bulk department is the best way to keep the price down and makes you the decider as to how much you need.
No need for the fish oil today! This entree or side dish is loaded with omega-3 fatty acids which are vital for a normal metabolism. Omega-3s have been known to be linked to heart, cellular, joint and mental health benefits. Did I scare you off with the health components of this dish? Don’t be…it’s delcious, even a 3-year-old will eat it. This dish can be served cold or hot as a side dish or an entree. You choose. This is a great side dish to store in the fridge and eat cold throughout the week. The lemon essence brings out the extraodinary, rich flavors of the wild caught salmon and just gets richer with taste as it sits. Great for anytime of the year!