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somethin’ on the side

peach and goat cheese panzanella

September 18, 2013
somethin' on the side, the main event, the underwear diet
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This is more an idea than a recipe:

baguette, cubed
olive oil
kosher salt and black pepper
green bell peppers
peaches
tomatoes
goat cheese

Preheat oven to 350 degrees F. Toss the baguette cubes with olive oil, salt and pepper. Toast until golden brown, flipping halfway, about 10-15 minutes. Slice the peppers and cut the peaches and tomatoes into wedges. Toss with the toasted baguette cubes. Drizzle the salad with olive oil and adjust salt and pepper to taste. Top with goat cheese. Eat. Now. Before the peaches and tomatoes disappear for the winter.

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charred corn and zucchini

September 15, 2013
somethin' on the side, the underwear diet
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Couldn’t be simpler or more delicious. A perfect side dish for al fresco dining, especially when paired with grilled skirt steak with chimichurri.

3 ears of corn, shucked and silks removed
2 zucchini, cut in half lengthwise, and then crosswise to make little half moons
2 Tbsp olive oil
1/4 cup cilantro, rough chop
kosher salt and black pepper, to taste

1. Place the corn directly on the grill and cook, turning occasionally, until charred, about 10 minutes.
2. Heat 2 tsp of the olive oil in a pan over high heat. Add the zucchini and sautee until tender, about 5 minutes.
3. Once the corn are cool enough to handle, remove the kernels from the cob.
4. Combine the corn kernels with the zucchini and toss with the remaining olive oil.
5. Stir in cilantro and season with salt and pepper, to taste.

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green bean, summer squash and red quinoa

September 8, 2013
somethin' on the side
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Okay so, the wings aren’t healthy. BUT, it was the night of the Fantasy Football Draft, so the boys obviously deserved to treat themselves, what with all the strategy and mouse-clicks.

1/2 cup red quinoa, rinsed
kosher salt and black pepper
3/4 pound green beans
1 summer squash, very thinly sliced
1 small bunch mint, rough chop
juice of 1 lemon
1/4 cup extra-virgin olive oil

1. Prepare the quinoa according to the package directions, seasoning the water with a bit of salt and pepper. Cool.
2. In boiling salted water, blanch the green beans for 3-5 minutes, or until crisp tender. Drain and run under cold water. Cut in half on a bias.
3. Combine the quinoa, green beans, squash ribbons, mint, lemon juice and olive oil.
4. Gently toss to combine and adjust seasoning to taste.

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tomato, avocado and artichoke salad

August 28, 2013
somethin' on the side, the underwear diet
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The night before a big day of travel, my S.S. and I gorged on a big beautiful margarita pizza. We ordered a salad to make up for it, with little intention of enjoying it.

While the pizza was tremendous, the salad stole the show. Big hunks of plum tomatoes were tossed with avocado and hearts of palm. The dressing was simple (lemon, olive oil, and maybe oregano?).

Fast-forward to life after vacation: I am still thinking about that salad. I need that salad. Here we go:

4 vine-ripe tomatoes, large dice
2 avocados, sliced or medium dice
artichoke hearts, halved or quartered (of course, my local grocery store doesn’t stock hearts of palm; this was a good substitute)
1/2 medium red onion, thinly sliced
juice of 1 lemon
2 Tbsp olive oil
kosher salt and black pepper

Combine all ingredients in a large bowl and gently toss. Season with salt and pepper to taste.

Note: not great the next day (avocado browning isn’t as big of a problem as the avocado breaking down and muddling the flavors). Eat same day.

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Thank you, Il Porto, for making our night–and for the inspiration!

potato and green bean salad

August 10, 2013
somethin' on the side
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1 pound red bliss potatoes
1/2 pound green beans
4-5 scallions, thinly sliced
juice of 1 lemon
1 clove garlic, gently crushed
1/4 tsp red pepper flakes
kosher salt and black pepper, to taste
1/4 cup olive oil

1. Place potatoes in a pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until potatoes can be easily pierced with a knife.
2. Bring another pot of water to a boil. Add the green beans and blanch for 3-5 minutes, or until tender but still firm and bright green. Drain and rinse the green beans briefly under cold running water.
3. Meanwhile, combine scallions with lemon juice, garlic clove, red pepper flakes, salt and pepper. Allow to marinate for 15-20 minutes. Remove garlic clove and then whisk in olive oil.
4. Drain the potatoes and, while still warm, cut each into 8 pieces and immediately toss with the vinaigrette.
5. Cut the green beans in half on a diagonal. Add to the potatoes and stir to coat.
6. Adjust seasoning and eat. Like, now.

This was a perfect served alongside roasted chicken.

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