Recipezaar: Southern Europe (Mediterranean),Side Dishes recipes

Easiest Pasta With Tomato Basil Sauce

Mon, 17 Aug 2009 02:17:15 -0400

Perfect for weeknights. The sauce is from italianfoodforever.com. Make the sauce while you're cooking the pasta - it's that fast. -- posted by KissKiss

Braised Capsicums With Thyme

Mon, 17 Aug 2009 03:30:41 -0400

Taken from Australian Good Taste magazine. -- posted by katew

Turkish Spinach & Feta Borek

Tue, 18 Aug 2009 03:01:31 -0400

This is a wonderful recipe for borek made in a large dish rather than the individual little rolls. It is great served in squares as a side dish or you can even make a meal out of it with a nice salad, some olives & fresh bread! Borek of all kinds is very popular with everyone in Turkey but it is especially popular during Ramadan time. Time to make doesn't include the resting time in the fridge! -- posted by Um Safia

Risotto With Peas

Tue, 18 Aug 2009 13:51:37 -0400

This version of risotto uses not just frozen green peas but also snow peas. It is wonderful served as a side dish with pork tenderloin. -- posted by Irmgard

Italian Carrots

Tue, 18 Aug 2009 17:00:51 -0400

I've made this dish many times during the summer and fall, especially when I can get fresh carrots, easily, from the Farmer's Market or Co-Op. They go especially well with pasta or grilled sausages: anything spicy is a great accompaniment to the sweetness in this lovely side dish! -- posted by David J Rust

Spaghetti Squash With Sage and Walnuts

Wed, 19 Aug 2009 01:55:44 -0400

From Urban Italian by Andrew Carmellini. He suggests serving with a Pork Arrosto. Notice that steps 1 through 7 can be done the day before. -- posted by WiGal

Spaghetti With Mushrooms, Garlic & Parsley

Thu, 20 Aug 2009 10:35:37 -0400

Spaghetti ai Funghi by Lidia Bastianich - we made it last night and it was pure comfort food :) at its best! We used button & cremini mushrooms only but that is due to personal preference. -- posted by Manami

Slow-Roasted Stuffed Swiss Brown Mushrooms

Thu, 20 Aug 2009 10:57:50 -0400

I love mushrooms: could eat them every day! And love this recipe, adapted from one by Nino Zoccali, that I found in the September 2009 issue of the 'BBC Australian Good Food' magazine. Nino comments that he never peels the skins from mushroom caps "unless they are damaged or stained and (that) unlike many chefs (that he likes) to use the mushroom stems - as long as they're tender." Ah, great, I thought, before trying this recipe! Perhaps it's uncool, but I only peel mushrooms if the recipe persuades me of the need to do this, and I generally use the stems. As Nino says "I think they taste great." Some conversions: 15 grams = 1/2 ounce; 60 grams = 2 ounces; 80 grams = aproximately 3 ounces. -- posted by bluemoon downunder

Italian Broccoli & Pasta

Fri, 21 Aug 2009 12:17:45 -0400

This quick, yummy, fairly healthy recipe came from the internet (can't remember the site) and I modified it to our families taste. My Italian hubby grew up on this (although I make it a tad differently). We eat it as a main dish, although you could easily eat it as a side for any kind of meat or fish. Adjust the broth to your preferences, my husband likes it soupy, so this version has a lot of broth. -- posted by hmtheLords

Whole Baked Cauliflower With Tomato and Olive Sauce

Wed, 26 Aug 2009 09:57:02 -0400

This is a Jamie Oliver recipe but since he is rather imprecise with measurements, I have put in the measurements I used. This is great as part of a Mediterranean menu. -- posted by Irmgard

Fusilli With Cauliflower Sauce - Fusilli Con I Brocoli Arrimina

Wed, 26 Aug 2009 18:09:31 -0400

I found this book - The Timeless Art of Italian Cuisine by Anna Maria Volpi (Palatino, Inc) - out of print and this is where I got the idea for my recipe. Since, I took some poetic license with it and made it with what I had on hand - that's why some of the ingredients aren't very Italian, at all.;) We really enjoyed all the layers of different flavors:) -- posted by Manami

Capsicums ( Bell Peppers ) With Tomato Anchovy Filling

Thu, 27 Aug 2009 02:49:32 -0400

From Woman's Weekely Great Italian Food -- posted by JustJanS

Pomodori Con Riso

Fri, 28 Aug 2009 09:47:43 -0400

Stuffed vegetables went out with the Ark, but are coming back now. The rice is cooked in the juice and internal flesh of the tomatoes which adds a wonderful taste to the rice. -- posted by Xexe

Three Cheese Stuffed Shells Italiano

Mon, 31 Aug 2009 02:08:08 -0400

Not very many ingredients to make such a tasty dish. You can make this into 4 separate servings in small casserole dishes, but cut the cooking time down to about 20 minutes. Enjoy! -- posted by Nif

Ww Couscous Salad

Mon, 31 Aug 2009 02:14:52 -0400

This is a filling, low points salad. If you really want to make it lower points, cut the amount of couscous you use (my usual couscous is 9 points per cup). I actually use 1/3 cup couscous for 3 points and leave out the olive oil from the dressing to make it really lean. As written, this recipe provides a total of 12 points but using 1/3 cup couscous and no olive oil gives 3 points only. Serves 2 as a lunch or up to 4 as a side dish. Cook time includes half an hour for the salad to chill in the refrigerator. This is easy to increase for large groups or take-to-work lunches. -- posted by Shuzbud

Zucchini Moons

Mon, 31 Aug 2009 02:42:27 -0400

The title and base of this recipe comes my daughter's cookbook "Pretend Soup" by Mollie Katzen. So easy and delicious as a veggie side dish in the summer. I use oregano here, but any fresh herbs would be delicious. -- posted by 2hot2handle

Italian Style Broccoli

Fri, 04 Sep 2009 14:57:22 -0400

I serve this with as a side to pasta dishes -- posted by GingerlyJ

Aubergine, Tomato & Parmesan Bake (Melanzane Alla Parmigiana

Sun, 06 Sep 2009 09:07:06 -0400

GoodFood Magazine, 04/2009 edition, is where I found this recipe. I imagine everyone has at least one version of this meal - so I'm just adding mine One of the biggest advantages is that it tastes better the second day!. Of course I like mine the best!:) Can be frozen without topping, vegetarian & "posh" comfort food! Marvelous, just wonderful. -- posted by Manami

Roasted Fingerlings With Red and Yellow Piperade

Sun, 06 Sep 2009 09:18:28 -0400

Still clearing out some old Bon Appetites, and found this tasty-looking recipe in the November, 2007 issue. Piperade refers to the classic Basque stew made with tomatoes, bell peppers, onions, and garlic -- posted by NurseJaney

Greek Orzo Pasta Salad

Tue, 08 Sep 2009 11:05:26 -0400

This is modeled after my favorite Orzo Pasta Salad from Whole Foods. I like to cook a batch and snack on for days or have it for a side dish for dinner. I usually add about 2 tblsp of juice from the kalamata olives because I love the flavor, but you dont have to. Great for a BBQ or party! -- posted by chefboyar-Dee

Quinoa Tabouleh (Gluten-Free and Vegan)

Tue, 08 Sep 2009 11:55:32 -0400

I got this recipe from a package of Bob's Red Mill brand quinoa. It's perfect because my husband and I love Middle Eastern food, but he's allergic to gluten and can't have traditional tabouleh. The fresher the herbs, the better because they are really the cornerstone of this recipe. Feel free to add tomatoes, cucumbers, olives, toasted pine nuts, anything you desire. It would make a great meal with a side of veggie kabobs and vegan tzatziki. Cooking time includes cooking the quinoa and refrigerating the salad. Preparation time includes chopping. -- posted by Prose

Gotta-Have-It Garlic Bread

Tue, 08 Sep 2009 12:52:10 -0400

From Aaron McCargo's Dishes with Dad episode, this is so good! -- posted by Sharon123

Orzo Salad With Tomatoes, Feta, and Red Onion

Wed, 09 Sep 2009 16:52:29 -0400

Adapted from a 2006 Bon Apetit recipe -- posted by Chef #669019

Israeli Couscous, Tomato and Mozzarella Salad

Mon, 14 Sep 2009 11:49:40 -0400

My modifications to #116054. The Israeli couscous really makes this a wonderful salad. A small round pasta such as Pearl Pasta can also be substituted. Can be served right away, but best if refrigerated for a few hours. Great for using up tomatoes and basil from the garden. If using larger tomatoes, dice and drain prior to mixing. -- posted by Chef #609434

Greek Orzo Salad

Mon, 14 Sep 2009 18:08:56 -0400

This recipe is so simple and is easily adapted to suit your favorite vegetables or salad dressing or pasta. -- posted by MamaGanoush

Creamy Rigatoni With Gruyere and Brie

Tue, 15 Sep 2009 11:43:30 -0400

Why not substitute your favorite Swiss cheese for the Gruyere to make it more cost effective. Also, most soft-ripened cheese can work in place of the Brie - just don't forget to remove the rind. This is oh-so good!! Cooking Light Magazine, September 2009 edition.:) -- posted by Manami

Stuffed Tomatoes (Gemista, Improved)

Tue, 15 Sep 2009 12:07:56 -0400

Hand stuffed tomatoes are a Greek speciality and one of the most traditional Greek foods around. Especially this way is a little inproved with healthyer ingreedients and not losing on taste, in fact it tastes better. the optional veggies are a must, and I'd recomend you spread them chopped all over the pan. -- posted by Chef Nikko-san

Lemony Potato, Broccoli and Goat Cheese Salad

Thu, 17 Sep 2009 12:21:15 -0400

Perfect for making ahead, but take it out of the fridge a good hour before serving. -- posted by English_Rose

Warm Cous Cous, Vegetable and Feta Salad

Mon, 21 Sep 2009 13:23:07 -0400

Mouthfuls of crumbly cheese, warm roasted vegetables and cous cous make this a substantial salad for any time of year. -- posted by English_Rose

Lemon Pine Nut Pasta

Mon, 21 Sep 2009 17:08:20 -0400

This recipe was handed down to me by a friend I met years ago. She was born and lived 20 years in Italy before moving to the states and this was Mom's favorite recipe. Apparently, this pasta dish was a very common side dish to many Italian dishes. It is extremely light but so full of flavor, and definitely not very much too it. Serve with some grilled seafood or chicken and it is a great quick side. It is literally made in minutes. -- posted by SarasotaCook

Greek Stuffed Tomatoes With Rice or Domates Yemistes

Mon, 28 Sep 2009 12:39:54 -0400

This is wonderful recipe I got a from a Greek church cookbook from Tucson, Arizona. They are wonderful hot or col, the day you make them or the next day for lunch. I usually make them to go with a lamb roast and then have the leftovers for lunch the next day. You won't be disappointed! -- posted by hollygollygee

Spinach in Creamy Feta Sauce

Mon, 28 Sep 2009 14:58:08 -0400

Greek flavor with a Southern twist. I love Southern-style creamed spinach, but I also love the combination of spinach and feta found in Greek cookery. This recipe pulls it all together. You could really dress this up by topping with buttered breadcrumbs and baking until the top is crunchy. -- posted by KissKiss

Soft Polenta With Roasted Herbs

Fri, 02 Oct 2009 15:52:57 -0400

Comfort food! Roasting the herbs lends them an even fuller flavor, giving ghe dish it's special savor! Adapted from Caprial's Cafe Favorites cookbook. -- posted by Sharon123

Hearty Mushroom Ragout

Fri, 02 Oct 2009 17:14:58 -0400

Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :) Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue. -- posted by Sharon123

Creamy Pasta With Tomato Confit & Fresh Goat Cheese

Sun, 04 Oct 2009 01:39:32 -0400

Recipe by Terrence Brenan. Brenan cooks this pasta risotto-style by stirring in rich chicken stock a ladelful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter he folds in fresh goat cheese, which turns creamy in the gentle heat. Here, Brenan uses a small tube-shaped pasta called ditalin, but any small cut works. From: Strategies for Cooking with Cheese, Pairing of the Day, F&W Magazine, Published October 2008. Wine Pairing: Jason Miller, wine director at Picholine, pairs this recipe with the 2006 Charles Joguet Cuvée Terroir, a Cabernet Franc from Chinon in Frances Loire Valley. When grown in Chinon, this red grape tends to have herbal, spicy notes that make it an ideal match for goat cheese as well as tomatoes. Another good Chinon to look for is the cherry-inflected 2006 Marc Brédif. -- posted by Manami

Spanish Rice

Tue, 06 Oct 2009 11:00:24 -0400

This is one of the few recipes that stuck with me from my high school home Ec class. It is comfort food at it's finest -- posted by GingerlyJ

Eggplant Steaks Parmigiana Alla Ringo Star

Thu, 08 Oct 2009 10:50:57 -0400

From Rachael Ray's Big Orange Book cookbook. She says Ringo and his mates dropped by her TV show one day and sang her a song. During his visit, Ringo told Rachael he makes a wonderful pesto,. He's a vegetarian, so Rachael created this recipe in honor of his appearance. -- posted by Sharon123

Spring-Summer Ziti

Thu, 08 Oct 2009 10:51:08 -0400

A yummy recipe from Rachael Ray's Big Orange Book. She got tired of living half of the year without her ziti, so came up with ziti lovely in flavor! A light tomato sauce with tarragon and basil surrounds the ziti at the bottom and on the top of the serving dish. The pasta is tossed with asparagus tips, sweet ricotta, tender peas and Parmigiano. She says to keep your tissues handy, this one might bring you to tears. :) -- posted by Sharon123

Portuguese Turkey Stuffing

Thu, 08 Oct 2009 11:04:57 -0400

This is for stuffing the Portuguese Turkey. Recipe found on New York Time Site. Portuguese cornmeal bread can be found at Portuguese bakery shops. It may also be sold at some Super Markets. Turkey recipe "Recipe #393686" -- posted by daisygrl64

Orzotto With Zucchini & Pesto (Orzo Risotto)

Fri, 09 Oct 2009 16:58:58 -0400

This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day. Recipe was printed in the New York Times. -- posted by blucoat

Authentic Eggplant Parmesan

Mon, 12 Oct 2009 13:37:00 -0400

Eggplant parmesan is a layered casserole of eggplant (specially prepared), mozarella cheese, parmesan cheese, marinara sauce or meat sauce...This recipe has been in my family for generations and you will know why when you give it a try. *Note: This is a great make ahead/freeze recipe! -- posted by Chef #1409323

Crispy Ceci (Chickpeas)

Mon, 12 Oct 2009 18:03:55 -0400

These are the tastiest chickpeas ever! A local Italian restaurant makes them and shared their recipe in a daily so now I am sharing it with you:) -- posted by Jazmina

Lemon Chive Noodles

Wed, 14 Oct 2009 14:20:15 -0400

This makes a great side dish, or add veggies and/or meat of your choice and turn it into a nice dinner, with maybe a salad. Adapted from Rachael Ray's Big Orange Book cookbook! -- posted by Sharon123

Sugar, Salt & Vinegar Red Tomatoes

Wed, 14 Oct 2009 14:38:01 -0400

I just reviewed a Sugar Glazed Fried Green Tomato recipe on Zaar and it reminded me of a recipe I use constantly during the summer and it is not posted. My mother stated it was Swedish and my father stated it was German or Bavarian. Very simple and the marinating juice can be used in soups, stews or vegetable pies. Note: You can use raw sugar also. These tomatoes can be added to a simple lettuce salad and no dressing is necessary or served separately with juice drained. -- posted by Montana Heart Song

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Roasted Garlic Bread

Wed, 21 Oct 2009 20:59:39 -0400

I got this recipe from a friend, who said she found it on a different website. It is so good. Best Garlic Bread EVER! -- posted by LizP

Mama Agata's Lemon Risotto

Fri, 23 Oct 2009 01:01:19 -0400

Because this is such a simple recipe, you have to use the best ingredients you can find. Rich, buttery-yellow cream and plump lemons will make all the difference. Vermouth can substitute for white wine, and lasts forever, even when opened. Adapted from a recipe published in _The Southern Italian Table_ by Arthur Schwartz, as reprinted by Caroline Russock at Serious Eats. http://bit.ly/4rIOlF -- posted by DrGaellon

Wild Mushroom Spaghetti

Fri, 23 Oct 2009 01:22:24 -0400

Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. Rachael Ray says this cooks down to an enormous amount of 'shroom goodness into one delicious serving, sendiing you off to a food coma, full and happy! From her book Big Orange Cookbook. -- posted by Sharon123

Orzo With Spinach, Feta and Olives

Sun, 25 Oct 2009 20:34:37 -0400

This recipe is from the cookbook Greens, Glorious Greens. -- posted by Eat Your Vegetables!

Leeks Cooked in White Wine

Sun, 25 Oct 2009 20:44:02 -0400

This recipe is from the vegetarian cookbook Mediterranean Harvest. This recipe hails from Croatia and Bulgaria. -- posted by Eat Your Vegetables!

Asparagus With Tomato Vinaigrette

Sun, 25 Oct 2009 20:48:38 -0400

This recipe is from Vegan Italiano. "Serve this versatile recipe as an appetizing antipasto, elegant first course, or tasty side dish." -- posted by Eat Your Vegetables!

Macaroni With Artichokes and Olives

Mon, 26 Oct 2009 13:42:10 -0400

This recipe is from Vegan Italiano. "This versatile recipe from Calabria can be served warm as a main-dish or pasta-course, or chilled as a salad." -- posted by Eat Your Vegetables!

Warm Pesto Roast Vegetables

Tue, 27 Oct 2009 01:19:39 -0400

A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad. -- posted by English_Rose

Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Wed, 28 Oct 2009 17:03:34 -0400

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004 -- posted by Sharon123

Baked Eggplant With Cheese

Fri, 30 Oct 2009 14:35:24 -0400

From the July 10, 2009 issue of Athens Plus magazine. This recipe is from Dina Nikolaou. -- posted by ThatSouthernBelle

Beautiful Garlic Bread

Tue, 03 Nov 2009 07:59:51 -0500

This garlic bread is so yummy, and it's really pretty. People are always impressed when I serve it. I started putting paprika on my garlic bread after having it that way at a really good, little Italian restaraunt in Flagstaff, AZ. The paprika is more for looks than anything...the flavor is really subtle. -- posted by Robyn's Cookin'

Ambrosial Roasted Garlic Cauliflower

Thu, 05 Nov 2009 11:33:14 -0500

This Golden Roasted Sweet Cauliflower fragrant with rosemary, garlic, and saffron is submitted this here http://www.cuisinartstandmixer.com/recipes/index.php?recipe_id=2479 hope you enjoy and do vote for it!. It is topped with rich creamy roasted garlic sauce. -- posted by ~Rita~

Marinated Butternut Squash(Scapece Di Zucca)

Thu, 05 Nov 2009 15:37:24 -0500

From the cookbook Today's Kitchen cookbook(America's No. 1 Morning Show) this was made by Mario Batali. Yum! -- posted by Sharon123

Creamy Oven-Roasted Polenta With Chives

Sat, 07 Nov 2009 13:31:19 -0500

Who knew that you could make creamy, delicious polenta in the oven without ever having to stir it! Make this once and you'll never make polenta any other way! -- posted by Chef Art

Spaghetti With Braised Kale (Bon Appétit)

Wed, 11 Nov 2009 23:59:38 -0500

An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper. -- posted by blucoat

Spiced Sirloin Rice (Teta Rice)

Mon, 16 Nov 2009 00:32:49 -0500

My Grandmother (Teta) made this dish as an accompaniment to Chicken, Pork, or Lamb dishes. My son will make a meal out of it on its own. The yogurt and pine nuts really enhance the flavour, but are optional. To truly enjoy this I would not recommend using ground beef. It also very easily reheats and can be frozen as well. -- posted by King Lu

Tuscan White Bean Ragout

Tue, 17 Nov 2009 15:31:34 -0500

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein. -- posted by Sharon123

Goat Cheese and Rosemary Polenta

Tue, 17 Nov 2009 21:23:05 -0500

I have made some fun variations adding cayenne, using demiglace, etc. -- posted by GoldsmithLissa

Goat Cheese and Zucchini Linguini

Tue, 17 Nov 2009 21:30:54 -0500

A healthy (well healthier) take on alfredo... I recommend buying your goat cheese in a fresh log and crumbling it yourself as it retains more moisture and melts better! -- posted by GoldsmithLissa

Polenta Stacks

Sun, 22 Nov 2009 15:29:24 -0500

Wonderful vegetarian dish that can be served as main dish or side dish! Use whatever type of packaged polenta you like, our favorite is the sun-dried tomato and basil kind. -- posted by The Wallaces

Easy Garlic Beets

Sun, 22 Nov 2009 17:39:00 -0500

I love the garlic beets served by our local Greek restaurant. This recipe is inspired by CountryLady's recipe #135758 and makes a nutritious side. -- posted by puppitypup

Fresh Cavatelli/Cauliflower/Almonds & Toasted Bread Crumbs

Sun, 22 Nov 2009 18:28:47 -0500

Casareccie Vruocchele e Vredocchie - This dish couldn't be bad if it tried to be! All the ingredients = fabulous! This is from Lidia Bastianich's new cookbook "Lidia Cooks from the Heart of Italy" and we made this last night and it was awesome! Comfort food, oh yes! :) -- posted by Manami

Lemon Risotto

Mon, 23 Nov 2009 16:15:27 -0500

The Complete Italian Vegetarian Cookbook -- posted by ratherbeswimmin'

Cauliflower Flan

Mon, 23 Nov 2009 23:00:51 -0500

This is a great little side - quite elegant - easy, and can be prepared ahead and reheated. -- posted by evelyn/athens

Corn Bread and Broccoli Rabe Strata (Melissa Clark)

Tue, 24 Nov 2009 17:58:12 -0500

A decadent recipe from Melissa Clark of the New York Times that combines the cheesy gooiness of a casserole with the custardy richness of a soufflé. Makes a satisfying vegetarian main dish (for 10) or a delicious side (for 16) for Thanksgiving or another special occasion. Recipe can be halved or even quartered. Dish requires at least 4 hours resting time. -- posted by blucoat

Sicilian Style Roasted Vegetables With Balsamic Syrup

Wed, 09 Dec 2009 00:59:15 -0500

One of the winning recipes from up and coming student chefs! This would be a great side dish for the holidays! Adapted from Vegetarian Times magazine. -- posted by Sharon123

Butternut Squash and Potatoes With Rosemary

Fri, 11 Dec 2009 12:15:17 -0500

From the Italian Slow Cooker by Michele Scicolone. It's wonderful to be able to use the slow cooker to make side dishes, especially on those occasions when the oven is engaged by the main event. You cannot go wrong with butternut squash, potatoes and rosemary. While this appears in an Italian cookbook, the ingreidets are very familiar to North Americans, as well. -- posted by duonyte

Sausage and Mushroom Risotto

Fri, 11 Dec 2009 16:53:24 -0500

Creamy, hearty meal. Side with a simple salad. -- posted by Vicki in CT

Roasted Portabello Caprese

Mon, 14 Dec 2009 15:05:49 -0500

This recipe is simple and elegant, and of course delicious! I found this in the Martha Stewart magazine, had 1 bite and fell in love! The combination of balsamic and basil and tomatoes and mushroom and cheese is heaven on earth... Makes a great starter and is very light. This recipe is for one, just multiply ingredients by how many people you are serving. -- posted by Dee Licious

Toasted Pistachio-Cheese Arancini

Sun, 20 Dec 2009 20:41:11 -0500

Staff Favorite, Make-Ahead, Vegetarian and absolutely delicious! :) This recipe for arancini - fried risotto balls - comes from Renato Poliafito, who got it from his Sicilian cousin, Emmanuelle Samtifillipo. These arancini are the size of tangerines filled with creamy cheesy rice, studded with nuts and green peas and encased in a crunchy crust. Food & Wine Magazine, December 2009 edition. -- posted by Manami

Zucchini Carrot Pancakes

Thu, 24 Dec 2009 22:01:11 -0500

Cheerful specks of orange and green make these light pancakes otherworldly and beautiful! A good way to get the kids to eat veggies! Adapted from Mollie Katzen's Sunlight Cafe cookbook. -- posted by Sharon123

Beans Galore!

Thu, 31 Dec 2009 02:26:09 -0500

A spicy recipe based on a variety of beans. Somewhat Mexican in style. Note: 1 day preparation only if you need to soak dried beans overnight. -- posted by Ramon Casha

My Big Fat Greek Salad

Tue, 05 Jan 2010 08:17:47 -0500

Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical. -- posted by College Girl

Roasted Vegetables With Feta and Orzo

Tue, 05 Jan 2010 11:14:00 -0500

I great vegetarian option for a quick dinner! -- posted by Christine's Yellow Kitchen

Awesome Low-Cal Low-Fat Tabouli Salad

Thu, 07 Jan 2010 01:01:17 -0500

A tangy viniagrette makes this parsley, tomato, and tiny pasta salad simply scrumptious! -- posted by kittyroara

Grilled Tomato Risotto With Roasted Portobello Mushrooms

Fri, 08 Jan 2010 13:41:43 -0500

This yummy dish is from Emeril Lagasse's in the episode Emeril's Vegetable Patch. I have tweaked it just a bit! -- posted by Sharon123

Potato-Leek Gratin

Sun, 10 Jan 2010 22:29:37 -0500

Great side for brunch or supper! -- posted by KathyP53

Garlic Feta Toasts With a Warm Olive Spread

Mon, 11 Jan 2010 15:39:43 -0500

I don't know about you, but I'm a bit of a soup and salad person, and once a week I have just a salad or soup/salad, soup/sammy for dinner rather than a heavy dinner. I make this quite often and serve it with a bowl of my potato soup or my chick pea soup, but you can use whatever you like best. Slice a few good fresh tomatoes or some fresh fruit if you prefer, and you have a great easy dinner. Two (2) nights a week, I really try to eat a bit lighter - and this fits the bill. But, it also makes an amazing appetizer, or a great side dish for any meal during the week. Simply put, it is just really good. Now whatever you do ... don't get rid of that cheese - Save! It makes a great spread on baguettes or makes an amazing spread for a sandwich. It will last a couple of weeks in the refrigerator covered. and, make all this ahead of time and just heat up, toast and serve. -- posted by SarasotaCook

Cheese and Rosemary Breadsticks

Mon, 11 Jan 2010 15:42:23 -0500

These are so tasty, yet they're so easy to put together! You can make these up ahead of time, store in the fridge and then bake when you're ready! This is my twist on another Giada recipe. -- posted by KPD

Fusilli With Creamed Leek and Spinach

Wed, 13 Jan 2010 09:10:24 -0500

One of the "Best Food and Wine Pasta Dishes" of 2009. States, "This delicious pasta was the fastest adnd simplest to prepare of all the winners." Feel free to top it off with some parmesean cheese and/or some lemon zest! -- posted by JanuaryBride

Portuguese Beans

Sun, 17 Jan 2010 23:43:40 -0500

I love all Portuguese food (so far). These are a different than I usually make. Do yourself a favor and get some allspice, it makes everything taste better. -- posted by Ice Cool Kitty

Porcini-Parsley Pasta (Rachael Ray)

Tue, 19 Jan 2010 13:01:54 -0500

A 30 minute meal from Rachael Ray, published in her magazine Feb 2010. As they state, "This sauce is so simple, yet truly intense in flavor. The dish makes a great meat-free entrée or first course for any special meal." -- posted by JanuaryBride

Greek Lemon Potatoes

Tue, 19 Jan 2010 18:11:28 -0500

These potatoes have some zip!! I like to let potatoes marinate all day, and it makes dinnertime easier. -- posted by KPD

Greek Festival Lemon Rice Pilaf

Fri, 22 Jan 2010 14:19:07 -0500

Every September Salt Lake has an amazing Greek Festival. Back in 2001 I got a pamphlet of Greek recipes from the festival. This rice pilaf is very similar to the rice pilaf served at my favorite Greek restaurant. Opa! -- posted by darthlaurie

Fennel Ratatouille

Tue, 26 Jan 2010 14:02:30 -0500

The addition of fennel seeds and bulb fennel in this ratatouille gives an extra Mediterranean flavor. It goes perfectly with grilled meat, especially lamb. It can also be served hot or at room temperature and also makes a great sauce when stirred into hot pasta. -- posted by English_Rose

Garlicky Cannellini Beans

Wed, 27 Jan 2010 07:51:31 -0500

A very nice side dish. -- posted by English_Rose

Baked Endive With Breadcrumb and Prosciutto Crust

Wed, 27 Jan 2010 08:30:53 -0500

A tasty and unusual side dish. -- posted by English_Rose

Roasted Peppers With Tomatoes & Anchovies

Thu, 28 Jan 2010 10:12:01 -0500

This vibrant dish has all the flavours of the Mediterranean. -- posted by English_Rose

Grilled Figs With Prosciutto and Aged Balsamic

Thu, 28 Jan 2010 15:43:48 -0500

Nice blend of sweet and savory -- posted by GoldsmithLissa

Risotto With Spinach, White Mushrooms, and Chicken

Thu, 28 Jan 2010 15:58:37 -0500

I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy. -- posted by Chef #713968

Soft No-Yeast Bread Sticks

Mon, 01 Feb 2010 10:20:15 -0500

Quick and easy to make bread sticks for those times when you want homemade bread sticks, but do not have the time to wait for them to rise. This recipe was found at www.domesticgoddess.com and modified to our liking. -- posted by Chef yummy yum yum!

Green Beans With Pancetta and Onion

Wed, 03 Feb 2010 07:25:09 -0500

Fagiolini alla Pancetta, In '1,000 Italian Recipes' by Michele Scicolone -- posted by ratherbeswimmin'

New Potato and Pancetta Bake

Wed, 03 Feb 2010 11:22:54 -0500

For a simple and satisfying meal or tasty side dish try this new potato bake flavoured with pancetta, gruyere cheese and herbs. -- posted by English_Rose

Mushroom Polenta

Mon, 08 Feb 2010 19:28:25 -0500

Polenta con Funghi, in '1,000 Italian Recipes' by Michele Scicolone -- posted by ratherbeswimmin'

Tomato and Fetta Salad

Tue, 09 Feb 2010 14:50:07 -0500

A Greek inspired salad of fresh tomato halves, fetta cheese, olive oil and herbs. Perfect side dish for a meal, or wrapped up in a piece of flat bread it makes a great sandwich. It is absolutely essential to have good quality tomatoes for this dish. Little mini roma tomatoes are ideal, or any vine-ripened or organic fruit. -- posted by becy