Side Dishes

Preheat oven to 400 degrees F (205 degrees C). Place Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

Roast for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat if necessary to prevent burning. Brussels sprouts should have dark brown edges when done. Serve immediately.

(If you notice strong odor when cooking, they have been overcooked.)

Wash the Brussels sprouts and pat dry. Thinly slice the sprouts to a thickness of 1/8 inch. If you have a mandoline/slicer, you can use it.

In a large bowl, whisk together the honey, mustard, vinegar, olive oil and salt. Add the sliced Brussels sprouts and toss to coat with the dressing.

Add the pear slices, walnuts and blue cheese. Serve immediately.

Soak sliced onion in a bowl of ice water for 15 minutes [to decrease intensity]. In a small bowl, whisk oil and lime juice. Drain the onion and pat dry.

On a serving platter, arrange ½ of the sliced avocado, pineapple and onion. Sprinkle with salt. Drizzle with ½ of the dressing. Repeat layers.

Combine all ingredients, except spinach, in a large bowl. Mix gently to blend flavors. Cover and chill for 2 hours or more. Serve over spinach.

Preheat oven to 450°F. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated.

Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.

Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.

(Based on recipe by Eatingwell)

The easiest way to rice cauliflower is to place medium sized pieces in a blender, fill with water to cover and blend gradually until desired rice size is reached. Drain in a colander and continue with preparation. One easy favorite – add a wedge of Laughing Cow cheese [flavor of your choice] to the hot riced cauliflower and allow to melt. Stir gently to blend. Yummy!

Grate cauliflower florets or pulse in a food processor until it resembles rice. Place grated cauliflower and water in a microwave-safe covered dish. Cook cauliflower in microwave on high until tender, about 7 minutes. Stir lime zest, lime juice, cilantro, and butter into cooked cauliflower until well blended.

Preheat oven to 375°F. Spray a rimmed cookie sheet with cooking spray. Set aside. Steam cauliflower in hot water for 3-5 minutes or microwave for 60 – 90 seconds.

Drain and chop cauliflower. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Spoon about 1 tablespoon of mixture in your hands and roll into small oval shaped tots.

Place on the cookie sheet ½ inch apart and bake for about 20 minutes, turning halfway through cooking, until golden.

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion,thyme, garlic, and oil; season with salt and pepper.

Roast, tossing occasionally, until almost tender, 35-40 minutes.

Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

In a medium sauce pan, bring water to cover carrots to a boil. Add carrots and boil for 10 minutes or until fork tender. Drain. Add butter, honey, and cinnamon to the pan. Stir to melt the butter and stir to coat the carrots.

Preheat oven to 350º. Boil carrots in water to cover, until fork tender. Drain and reserve ¼ cup liquid. Arrange in a shallow baking dish.

Combine reserved cooking liquid, yogurt, and next 4 ingredients. Pour over the carrots. Sprinkle with bread crumbs. Spritz with olive oil. Sprinkle with paprika. Bake for 20 minutes.

In a medium skillet, heat the olive oil. Add the carrots, sprinkle with salt and basil. Stir gently. Cover and simmer 10 minutes.

Cook carrots in the chicken broth for 10 minutes. Meanwhile, in a separate sauce pan, cook the sliced onions in the olive oil for 10 – 15 minutes, covered. Stir occasionally.

Stir in 1 TBSP flour, salt, pepper and 3/4 cup of water. Bring to boil. Reduce heat. Add the carrots and their liquid. Simmer 10 minutes. Serve.

Boil the green beans for 5 – 7 minutes or until crisp tender. Drain. Combine the mustard, honey, olive oil and vinegar in a large bowl. Add the drained green beans and toss to coat. Add salt/pepper to taste. May also be served cold.

Bring a large pot of water to a boil. Cook green beans until tender, about 5 minutes. Meanwhile, heat olive oil and sauté the garlic. Add the pine nuts in the last 1 minute. Combine the green beans and the garlic oil ,pine nut mixture & toss to coat.

In a small bowl, add the oil, soy sauce, and sugar. Stir to combine. Slowly add the green beans to a preheated skillet. Stir. Then, carefully add the soy sauce mixture to the hot skillet (liquid may spatter a bit). Stir to coat the beans in sauce. Cook for about 6 minutes, stirring occasionally. Add the garlic into the green bean mixture & stir. Cook for 1 minute, stirring often. Serve hot.

Bring a large pot of water to a boil. Cook green beans until tender, about 5 minutes. Meanwhile, heat the olive oil and sauté the onion & garlic. Stir in the tomatoes, Italian seasoning, and red pepper flakes.

Heat until it boils then reduce to a simmer. Cook uncovered for 5 minutes, stirring occasionally, until the liquid is evaporated. Add the green beans and stir gently to combine. Serve and sprinkle top with feta cheese.