You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I was asked to bring "Something Green as a side" to a party. (Not lettuce based), Ideas? TIA
- Thread starter barb_b
- Start date
This is a good recipe which I have enjoyed several times. Read the reviews for the tweaks
I took heed of the comments about fewer onions. I also prefer golden raisins or Craisins.
http://allrecipes.com/recipe/14280/fresh-broccoli-salad/
I took heed of the comments about fewer onions. I also prefer golden raisins or Craisins.
http://allrecipes.com/recipe/14280/fresh-broccoli-salad/
If you would like a salad we love having a broccoli, bacon and cheese salad.
I break up broccoli into small bite size flowerets and add matchstick size pieces of cheddar cheese and bacon bits and then toss with a light coating of this poppy seed dressing. It is very refreshing.
Poppy Seed Dressing
½ cup + 1 T. Tablespoons Sugar
1 1/2 teaspoon Dry Mustard
1 1/2 teaspoon Salt
1 1/2 Tablespoon Poppy Seeds
1/2 cup Tablespoons Apple Cider Vinegar or Red Wine Vinegar
6 Tablespoons Red Onion
3/4 Cup Canola Oil
Put all ingredients except the oil in a food processor or blender. Blend until smooth and then, with the machine running, slowly drizzle in the oil to emulsify the dressing. Pulse once more and store the dressing in the refrigerator. Keeps two weeks in a sealed container.
I break up broccoli into small bite size flowerets and add matchstick size pieces of cheddar cheese and bacon bits and then toss with a light coating of this poppy seed dressing. It is very refreshing.
Poppy Seed Dressing
½ cup + 1 T. Tablespoons Sugar
1 1/2 teaspoon Dry Mustard
1 1/2 teaspoon Salt
1 1/2 Tablespoon Poppy Seeds
1/2 cup Tablespoons Apple Cider Vinegar or Red Wine Vinegar
6 Tablespoons Red Onion
3/4 Cup Canola Oil
Put all ingredients except the oil in a food processor or blender. Blend until smooth and then, with the machine running, slowly drizzle in the oil to emulsify the dressing. Pulse once more and store the dressing in the refrigerator. Keeps two weeks in a sealed container.
barb, Clinton Kelly Zucchini Spaghetti with Arugula Pesto- see reviews
http://abc.go.com/shows/the-chew/recipes/zucchini-spaghetti-with-arugula-pesto-clinton-kelly
http://abc.go.com/shows/the-chew/recipes/zucchini-spaghetti-with-arugula-pesto-clinton-kelly
pea salad. Frozen peas, chopped red peppers (or green if you like them), red onion,
diced cuke. Season with tarragon and a LITTLE dried dill. Crumbled bacon and shredded cheese optional. Make a dressing with half mayo and half sour cream but don't over-dress.
Our family LOVES it and demands it!! LOL
diced cuke. Season with tarragon and a LITTLE dried dill. Crumbled bacon and shredded cheese optional. Make a dressing with half mayo and half sour cream but don't over-dress.
Our family LOVES it and demands it!! LOL
Grilled asparagus makes a lovely side dish.
You can serve it simply or dress it up in one of these ways:
- with a side of aioli
- or drizzled with balsamic
- or top with Parmesan curls (use potato peeler to make nice curls from a hunk of Parm)
- or top with a "relish" of crumbled feta and chopped Kalamata olives and garlic and tomato
- or a vinaigrette such as this orange vinaigrette which I have used and omitted the bacon and greens. You can omit the bundling step and just platter the asparagus, if desired.
Grilled Asparagus Salad with Orange Vinaigrette
1 lb fresh asparagus
1 tbsp grated orange rind
1/4 cup fresh orange juice
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 lb mixed gourmet salad greens
4 cooked bacon slices, crumbled
Orange rind strips
Snap off tough ends of asparagus; place in a shallow dish.
Combine orange rind and next 6 ingredients in a jar; cover tightly. Shake jar vigorously. Pour one-third of vinaigrette over asparagus; cover and chill 1 hour. Drain.
Grill asparagus, covered with grill lid, over medium-high heat for 8 to 10 minutes or until crisp-tender; cool.
Toss together salad greens, remaining vinaigrette, and bacon bits; mound onto 4 plates. Tie asparagus into 4 bundles with string; arrange asparagus bundles over salad greens. Cover string with orange rind strips and serve. Yield: 4 servings
Source: http://www.myrecipes.com/recipe/grilled-asparagus-salad-with-orange-vinaigrette-0
Pat’s notes: very good. I served the grilled asparagus as is without the salad greens and bacon but I’m sure those would be great too.
You can serve it simply or dress it up in one of these ways:
- with a side of aioli
- or drizzled with balsamic
- or top with Parmesan curls (use potato peeler to make nice curls from a hunk of Parm)
- or top with a "relish" of crumbled feta and chopped Kalamata olives and garlic and tomato
- or a vinaigrette such as this orange vinaigrette which I have used and omitted the bacon and greens. You can omit the bundling step and just platter the asparagus, if desired.
Grilled Asparagus Salad with Orange Vinaigrette
1 lb fresh asparagus
1 tbsp grated orange rind
1/4 cup fresh orange juice
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1 lb mixed gourmet salad greens
4 cooked bacon slices, crumbled
Orange rind strips
Snap off tough ends of asparagus; place in a shallow dish.
Combine orange rind and next 6 ingredients in a jar; cover tightly. Shake jar vigorously. Pour one-third of vinaigrette over asparagus; cover and chill 1 hour. Drain.
Grill asparagus, covered with grill lid, over medium-high heat for 8 to 10 minutes or until crisp-tender; cool.
Toss together salad greens, remaining vinaigrette, and bacon bits; mound onto 4 plates. Tie asparagus into 4 bundles with string; arrange asparagus bundles over salad greens. Cover string with orange rind strips and serve. Yield: 4 servings
Source: http://www.myrecipes.com/recipe/grilled-asparagus-salad-with-orange-vinaigrette-0
Pat’s notes: very good. I served the grilled asparagus as is without the salad greens and bacon but I’m sure those would be great too.
I don't know if this qualifies, I have made it many times.....Hodepodge
https://www.dairygoodness.ca/recipes/hodgepodge
https://www.dairygoodness.ca/recipes/hodgepodge
Ina's Pasta, Pesto and Peas has plenty of green goin' on. smileys/smile.gif
http://www.foodnetwork.com/recipes/ina-garten/pasta-pesto-and-peas-recipe2.html
http://www.foodnetwork.com/recipes/ina-garten/pasta-pesto-and-peas-recipe2.html
This Pesto Pasta Salad is also delish!
Had this pasta salad at a friend's house and loved it.
http://www.simplyrecipes.com/recipes/pesto_pasta_salad/
Had this pasta salad at a friend's house and loved it.
http://www.simplyrecipes.com/recipes/pesto_pasta_salad/
Zuke Me aka Zucchini and rice - this is a family favorite. I actually last made it over last weekend
to accompany a bbq
Easy and delicious.
Posted to Thread #17103 at 11:16 pm on Dec 6, 2009
Zucchini and Rice aka in my home as “Zuke Me Ma”
2 tbs. butter or marg.
1 tbs veg. oil
1 large onion chopped
2 tsp. minced garlic ( I use a bit more)
2 pound zucchini – scrubbed and shredded (about 5 cups)
1 tbs. flour (for Passover I used matza meal)
2 ½ c. half and half – (I use cream and milk – probably more milk)
½ c. rice
1 c. grated Parmesan (4 oz.) – (I use a cup by volume
Heat oven to 425. Heat butter and oil- add onion. Stir until tender.
Add garlic and zucchini – increase heat to medium high. Stir 5 minutes
until zucchini releases juices. Sprinkle with flour and stir 1 minute more.
Stir in half and half, rice, ¾ c. cheese . Bake uncovered 30-35 minutes until golden
And bubbly. Remove let stand for 10 minutes to set.
I bake it in a 9x13 pyrex(. (Last night I had 3 sides and baked them altogether at 350.
So I let this go a bit longer. I think I usually bake at 350.
We often have this as a meal with a salad)
Last weekend I baked it at 425, it was really delicious..
to accompany a bbq
Easy and delicious.
Posted to Thread #17103 at 11:16 pm on Dec 6, 2009
Zucchini and Rice aka in my home as “Zuke Me Ma”
2 tbs. butter or marg.
1 tbs veg. oil
1 large onion chopped
2 tsp. minced garlic ( I use a bit more)
2 pound zucchini – scrubbed and shredded (about 5 cups)
1 tbs. flour (for Passover I used matza meal)
2 ½ c. half and half – (I use cream and milk – probably more milk)
½ c. rice
1 c. grated Parmesan (4 oz.) – (I use a cup by volume
Heat oven to 425. Heat butter and oil- add onion. Stir until tender.
Add garlic and zucchini – increase heat to medium high. Stir 5 minutes
until zucchini releases juices. Sprinkle with flour and stir 1 minute more.
Stir in half and half, rice, ¾ c. cheese . Bake uncovered 30-35 minutes until golden
And bubbly. Remove let stand for 10 minutes to set.
I bake it in a 9x13 pyrex(. (Last night I had 3 sides and baked them altogether at 350.
So I let this go a bit longer. I think I usually bake at 350.
We often have this as a meal with a salad)
Last weekend I baked it at 425, it was really delicious..
Pea Pesto Crostini from Giada >> surprising good and very very easy.
I like using Panera's cheese baguettes (they'll cut them too) and toasting those for a little extra taste.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pea-pesto-crostini-recipe.html
I like using Panera's cheese baguettes (they'll cut them too) and toasting those for a little extra taste.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pea-pesto-crostini-recipe.html
Want a showstopper? This is a good one. Pureed Zucchini in Their Shells
I'm adding a photo of the zucchini ready to go into the oven. They come out lovely and browned and are so easy to serve and eat. A family favorite at our house; a bit fussy but wonderful
PUREÉD ZUCCHINI IN THEIR SHELLS
6 medium zucchinis, unpeeled, ends trimmed and scored with a fork
1 tsp salt
1 T oil
2 slices firm white bread, broken
1 egg
1 extra egg yolk
3T chopped fresh basil
nutmeg, pepper, salt to taste
Preheat oven to 350°
Cut 8-1-1/2" lengths of zucchini. Place cut side down and scoop pulp with a melon baller, leaving about 1/4" walls and bottom. Reserve the pulp. Sprinkle shells with 1/2 tsp salt and invert on paper towels for 30 minutes to leech out the juice.
Chop the pulp in a food processor. With the shredder blade, process ends of zucchini not used for the shells. Heat oil in a large pan, add the pulp mix and cook until dry over medium heat, stirring frequently (takes about 15 minutes) Place bread in work bowl and process until fine. Add rest of ingredients to the pulp and adjust seasonings so mix is highly seasoned. Fill zucchini shells, set in pan and pour 1/4" of water in bottom. Tent with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Serve immediately.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/IMG_0746.jpg~original
I'm adding a photo of the zucchini ready to go into the oven. They come out lovely and browned and are so easy to serve and eat. A family favorite at our house; a bit fussy but wonderful
PUREÉD ZUCCHINI IN THEIR SHELLS
6 medium zucchinis, unpeeled, ends trimmed and scored with a fork
1 tsp salt
1 T oil
2 slices firm white bread, broken
1 egg
1 extra egg yolk
3T chopped fresh basil
nutmeg, pepper, salt to taste
Preheat oven to 350°
Cut 8-1-1/2" lengths of zucchini. Place cut side down and scoop pulp with a melon baller, leaving about 1/4" walls and bottom. Reserve the pulp. Sprinkle shells with 1/2 tsp salt and invert on paper towels for 30 minutes to leech out the juice.
Chop the pulp in a food processor. With the shredder blade, process ends of zucchini not used for the shells. Heat oil in a large pan, add the pulp mix and cook until dry over medium heat, stirring frequently (takes about 15 minutes) Place bread in work bowl and process until fine. Add rest of ingredients to the pulp and adjust seasonings so mix is highly seasoned. Fill zucchini shells, set in pan and pour 1/4" of water in bottom. Tent with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Serve immediately.
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/IMG_0746.jpg~original
An oldie but goodie...... ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR
ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR
Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid.
Can be prepared in 45 minutes or less.
1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted
Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
Serves 4.
Bon Appétit
October 1997
ASPARAGUS SALAD WITH SWEET BALSAMIC VINEGAR
Boiling the vinegar concentrates and sweetens it, so the dressing doesn't require as much oil to balance the acid.
Can be prepared in 45 minutes or less.
1/3 cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
1 teaspoon minced garlic
2 pounds asparagus, tough ends trimmed, cut on diagonal into 2-inch pieces
1 small red bell pepper, diced
1/3 cup chopped pecans, toasted
Boil vinegar in heavy small saucepan over medium heat until reduced by half, about 3 minutes. Pour vinegar into large bowl. Whisk in oil, mustard, marjoram and garlic. Season dressing to taste with salt and pepper.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water and drain again. Add asparagus and bell pepper to dressing; toss to blend well. Sprinkle with pecans and serve.
Serves 4.
Bon Appétit
October 1997
richard-in-cincy
Well-known member
This is always popular
http://image.pennlive.com/home/penn-media/width620/img/food/photo/19852259-mmmain.jpg
http://image.pennlive.com/home/penn-media/width620/img/food/photo/19852259-mmmain.jpg