Chapter 7
Delectable SIDE DISHES
Side dishes not only add a variety of micronutrients to a healthy diet, they liven up the dinner table with color and flavor. Ever since I adopted a Paleo diet, the range of vegetables I cook has tremendously widened. I become ecstatic at the sight of something I have never tried or made before. A CSA is a great way to broaden your veggie horizons!
I have included a variety of sides here that can be prepared quickly to accompany many of your favorite main dishes.
PEPPER AND CARROT PURÉE
SERVES 4
My husband thinks this is the best side dish that I have ever made and I think I agree! Serve with my Sun-Dried-Tomato-and-Fennel-Braised Short Ribs or my Panfried Filet with Shallot Sauce.
INGREDIENTS
2 red bell peppers, halved and seeded
1 ½ lbs/680 g carrots, peeled and chopped
2 tbsp/30 ml balsamic vinegar
½ tsp sea salt
¼ tsp pepper
¼ cup/60 g butter
½ tsp sweet paprika
2 tbsp/5 g cilantro
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. Place peppers on a baking sheet, cut-side down. Bake for 45 minutes or until peppers are blackened. Remove the skins. While the peppers are baking, place carrots in a large pot, cover with water and bring to a boil. Boil until carrots are soft, about 30–45 minutes. Drain carrots. Using an immersion blender purée the peppers, carrots, balsamic vinegar, salt, pepper, butter, paprika and cilantro.
BRAISED SAVOY CABBAGE
SERVES 4
We often receive savoy cabbage from our CSA. This is one of my favorite ways to prepare it. The cabbage and carrots become sweeter as they cook, and the addition of bacon makes this a perfect marriage between sweet and savory. This is excellent served with my Citrus-Braised Pork Shoulder.
INGREDIENTS
4 bacon slices, diced
1 head cabbage
1 cup/200 g carrots, peeled and diced
½ yellow onion, diced
¼ cup/40 g green garlic, diced
sea salt and pepper
½ cup/120 ml Chicken Broth
COOKING INSTRUCTIONS
Heat a heavy-bottomed pan over medium-low heat. Add bacon and cook until crispy. Once bacon is cooked, set bacon bits aside, leaving bacon fat in the pan. Let the bacon fat cool slightly.
Meanwhile, cut the heads of the cabbage in quarters. Cut out the cores and cut the quarters into thick slices. Add the carrots and onion to the pan and cook over medium-high heat until soft, about 10 minutes. Add the garlic and sauté for 2 more minutes. Stir in the cabbage and generously salt and pepper. Add the chicken broth. Turn down the heat to a simmer, cover and cook for about 15 minutes or more until the cabbage is tender and chicken broth has evaporated. Top with bacon bits and serve immediately.
HONEY-AND-CITRUS-GLAZED PARSNIPS
SERVES 4
These parsnips will likely be devoured straight from the baking dish. Roasting them with honey plays up their sweetness and the citrus offers the perfect tang. These parsnips are a perfect accompaniment to my Pork Chops with Pomegranate-Ginger Sauce.
INGREDIENTS
FOR THE GLAZE:
juice of half an orange
juice of half a lime
2 tbsp/45 g raw honey
6 parsnips, peeled, trimmed and cut into batons
sea salt and pepper
leaves from 3 sprigs thyme
3 tbsp/45 ml coconut oil or ghee
COOKING INSTRUCTIONS
Preheat the oven to 350°F/177°C. Mix the orange juice, lime juice and honey. Place the parsnips in an ovenproof dish or baking sheet. Season parsnips generously with salt and pepper, add thyme and drizzle with ⅔ of your glaze. Toss the parsnips with the melted ghee or coconut oil. Cook for 20 minutes. Add the rest of the glaze and toss to make sure the parsnips are well combined. Cook for an additional 20 minutes or until the parsnips are soft and lightly browned.
CUMIN-ROASTED CARROTS
SERVES 6
The pungent, earthy aroma of cumin combined with a hint of sweetness from the orange make this dish delightful. These carrots are delicious served with my Tandoori Chicken.
INGREDIENTS
¼ tsp sea salt
1 ½ tsp/4 g cumin
¼ tsp coriander
3 tbsp/45 ml fresh orange juice
zest of 1 orange
1 tsp/1 g fresh thyme
2 lbs/910 g carrots, peeled whole
2 cloves garlic, minced
3 tbsp/45 ml ghee, melted
COOKING INSTRUCTIONS
Preheat oven to 400°F/204°C. Mix the salt, cumin, coriander, orange juice, orange zest and thyme in a bowl. Reserve 2 tbsp/30 ml of mixture. Spread carrots and garlic on a baking sheet, toss with ghee and drizzle with sauce. Make sure it is well combined. Bake for 30 minutes or until carrots are tender. Toss with remaining sauce and serve.
WHOLE ROASTED SWEET POTATOES WITH TWO TOPPINGS
I first offered this to accommodate picky guests. Now every time I serve these potatoes, most people have 2 servings, as they can’t decide which topping they prefer! We love this paired with my Flank Steak with Cilantro Sauce. The ingredients below make enough dressing to cover approximately 12 sweet potatoes.
INGREDIENTS
FOR TOPPING 1:
¼ cup/60 ml extra-virgin olive oil
1 tsp/1 g fresh rosemary, minced
2 cloves garlic, minced
Top with Crispy Sage
FOR TOPPING 2:
3 tbsp/45 ml coconut oil
½ tsp ground cinnamon
⅛ tsp ground nutmeg
COOKING INSTRUCTIONS
Preheat oven to 400°F/204°C. Prick each sweet potato a few times with a fork. Place them on a baking tray on the top rack of an oven and cook for 50–60 minutes or until they are completely tender.
Meanwhile, prep your toppings by whisking together the ingredients for each option. Serve alongside roasted sweet potatoes and allow your guests to pick their own toppings!
ROASTED PARSNIPS AND APPLES
SERVES 6
This combination of roasted apples and parsnips is the perfect accompaniment to my Slow-Cooked Macadamia Rosemary Salmon.
INGREDIENTS
1½ lbs/680 g parsnips, peeled and chopped
2 large apples, cored and chopped
1 medium shallot, chopped (about ½ cup/160 g)
1 tbsp/3 g fresh sage, chopped, plus 1 tsp/1 g fresh sage, chopped
¼ cup/60 ml ghee, melted
½ tsp sea salt
¼ tsp pepper
1 tbsp/15 ml fresh orange juice
1 tsp/5 g orange zest
COOKING INSTRUCTIONS
Preheat oven to 425°F/218°C. Combine parsnips, apples, shallots, 1 tbsp/3 g sage, ghee, salt and pepper. Toss to combine and spread onto a baking sheet. Cook for 1 hour. Halfway through, open oven and toss the ingredients to make sure the fruit and vegetables are well combined. After cooking, toss with orange juice, orange zest and additional teaspoon/1 g of sage. Serve.
BABY ZUCCHINI WITH FRESH GARDEN HERBS
SERVES 4
When zucchini season rolls around, my fridge is usually overflowing, between the farmers’ market and the generosity of gardening friends. I am always looking for new ways to prepare zucchini, but this simple sautéed version with fresh herbs remains my favorite. You can serve these with just about anything, but they are especially tasty with my Grape Leaf and Cabbage Dolmas.
INGREDIENTS
1 tbsp/15 ml ghee
1 ½ lbs/680 g baby zucchini, chopped in ½-inch/1-cm coins sea salt and pepper
1 tsp/1 g fresh oregano, chopped
1 tbsp/3 g fresh parsley, chopped
COOKING INSTRUCTIONS
Heat ghee in a heavy-bottomed skillet with a lid. Add zucchinis and season with salt and pepper. Put lid on and cook for 5 minutes. Cook for an additional 5 minutes uncovered. Sprinkle with fresh herbs. Adjust salt and pepper to taste.
CHORIZO CAULIFLOWER RICE
SERVES 4
This dish bursts with flavor, and can be served as a side or a one-pot meal. The chorizo adds heat and makes this dish rich and satisfying.
INGREDIENTS
1 head cauliflower
1 tbsp/15 ml ghee
½ large red onion, diced
1 red bell pepper, chopped
3 cloves garlic, minced
½ lb/230 g chorizo
1 tsp/1 g smoked paprika
1 tsp/1 g dried red pepper flakes
¼ cup/60 ml Chicken Broth
cilantro, chopped and avocado, sliced (garnish)
COOKING INSTRUCTIONS
Remove the stem of the cauliflower and put through food processor until it resembles rice. Heat ghee over medium-high heat in a heavy-bottomed pan. Sauté onions and bell pepper until soft, about 5 minutes. Add garlic and chorizo. Sauté for a few minutes, until chorizo starts to lightly brown. Then add cauliflower, paprika and red pepper flakes. Sauté for a minute or two, until all the ingredients are well combined. Add chicken broth and cook until cauliflower is tender and broth has evaporated. Serve topped with cilantro and sliced avocado.
BRAISED RED CABBAGE WITH FENNEL AND APPLE
SERVES 4
This aromatic dish is the perfect accompaniment to roasted or pan-fried fish. Try it with my Panfried Cod with Herb Sauce.
INGREDIENTS
2 tbsp/30 ml butter
1 small white onion, chopped
2 fennel bulbs, sliced
2 apples, cored and chopped
2 cloves garlic, minced
½ head of purple cabbage, chopped
½ cup/120 ml Chicken Broth
Sea salt and pepper
COOKING INSTRUCTIONS
Heat butter in a large sauté pan over medium heat. Add onion, fennel and apple and sauté until soft, about 10 minutes. Add garlic and cook for an additional minute, until fragrant. Add cabbage and broth. Generously salt and pepper. Toss to make sure it is all well coated and well mixed. Turn the heat to low and let cook until cabbage is tender, about 25 minutes. Adjust salt and pepper and serve.
SAUTEED BROCCOLI WITH PARSLEY AND ANCHOVY SAUCE
SERVES 4
The anchovies combined with butter impart a perfectly savory flavor, or umami, to the broccoli. This dish is excellent with a lightly seasoned grilled meat.
INGREDIENTS
1 lb/455 g broccoli rabe, ends trimmed
¾ cup/180 ml water
1 tbsp/15 g butter
2 cloves garlic, minced
FOR THE SAUCE:
3 anchovy fillets, minced
1 tbsp/15 ml extra-virgin olive oil
½ tsp lemon zest
1 tbsp/3 g fresh flat-leaf parsley, chopped
½ tsp crushed red pepper
¼ tsp sea salt
COOKING INSTRUCTIONS
Place water in a large skillet with broccoli rabe and heat over medium-low heat. Cover and allow it to steam, about 8–10 minutes. When the water has evaporated and the broccoli is fairly tender remove the cover and add butter and garlic. Sauté for 3 minutes until broccoli is lightly browned. In a separate bowl, mix anchovies, olive oil, lemon zest, parsley, red pepper and salt. Pour sauce over broccoli rabe. Toss and serve.
CAULIFLOWER AND LEEK MASH
SERVES 4
Cauliflower mash pairs well with almost any protein, but it’s particularly good with Beef Cheek Braised with Tomatoes.
INGREDIENTS
1 small head cauliflower, cut into florets
1 cup/240 ml Chicken Broth
3 pieces of bacon, diced
¼ cup/45 g leeks, thinly sliced
3 cloves garlic, minced
1-2 tbsp/15-30 g butter
¼ cup/10 g fresh parsley, chopped
COOKING INSTRUCTIONS
Place cauliflower and chicken broth in a pot with a tight-fitting lid. Bring to a boil, then simmer until cauliflower is tender and mashes easily.
Meanwhile, heat a heavy-bottomed pan over medium-low heat. Add bacon and cook until crispy. Once bacon is cooked, set bacon bits aside, leaving bacon fat in the pan. Let the bacon fat cool slightly.
While cauliflower is cooking, add leeks to the bacon grease and sauté over medium heat. Sauté leeks until soft, about 5 minutes. Add garlic and sauté for a minute or two until fragrant. Set aside. Once cauliflower is ready, mash down with a fork and add leek/garlic sauté and butter to pot. Use 2 tbsp/30 g of butter, if you prefer a creamier consistency. Use an immersion blender to thoroughly mix to desired consistency. Mix in chopped parsley with a fork. Top with bacon and serve!
BLACK SESAME GREEN BEANS
SERVES 4
Although you can use any color sesame seeds, the black gives this dish an elegant feel. These green beans pair well with Macadamia-Crusted Duck Breast with Spicy “Soy” Ginger Sauce.
INGREDIENTS
2 tbsp/30 ml coconut oil, preferably expeller-pressed
1 lb/455 g green beans, ends trimmed
1 tbsp/15 ml coconut aminos
1 tsp/5 ml unrefined, expeller- or cold-pressed sesame oil
1 tbsp/10 g toasted black sesame seeds
sea salt and pepper to taste
COOKING INSTRUCTIONS
Heat coconut oil in a wok or heavy-bottomed skillet over medium-high heat. Add green beans and sauté until tender, about 7 to 10 minutes. Turn off heat, add coconut aminos, sesame oil and sesame seeds. Add salt and pepper to taste.
BUTTER-BRAISED RADISHES
SERVES 4
These radishes are tender, peppery and slightly sweet. The flavor is mild enough that they can be enjoyed alongside most entrees, but they are particular good with Panfried Filet with Shallot Sauce.
INGREDIENTS
2 cups/400 g radishes, sliced and tops removed
2 tbsp/30 ml unsalted butter
¼ cup/60 g shallots, finely chopped
½ cup/120 ml Chicken Broth
2 tsp/10 ml apple cider vinegar
2 tsp/15 g raw honey
¼ tsp sea salt
dash of pepper
COOKING INSTRUCTIONS
Trim the radishes and slice them into ⅓-inch/¾-cm thick rounds. Melt the butter over medium heat. Add the shallots and cook, stirring until soft. Add the radishes and cook, stirring occasionally until they begin to soften, 5 to 7 minutes. Add the broth. Bring to a simmer, cover and cook until the radishes are crisp but tender. Uncover, raise the heat to high and add the vinegar, honey and salt. Cook, stirring occasionally, until most of the liquid has evaporated to a glaze, 2 to 3 minutes. Sprinkle with a dash of pepper and serve immediately.
CARAMELIZED FENNEL
SERVES 4
When fennel cooks, the strong licorice or anise flavor tends to subside and, as it caramelizes, the fennel takes on a sweeter flavor. This is the perfect accompaniment to grilled fish or chicken.
INGREDIENTS
2 tbsp/30 g butter
2 medium fennel bulbs, halved and thinly sliced
½ tsp sea salt
1 tbsp/15 ml balsamic vinegar
COOKING INSTRUCTIONS
Heat butter in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until soft and beginning to brown, about 10 to 12 minutes. Sprinkle with salt, stir in vinegar and remove from heat.
CHEF’S TIP
Save the feathery fronds (tops of the fennel) and chop them up to add flavor to soups and salads.
SPICED CHARD WITH CURRANTS
SERVES 4
This slightly sweet and spicy side dish is delicious and quick to make. Try it with my Lamb Shanks with Apricots.
INGREDIENTS
2 tbsp/30 g ghee
½ cup/120 g shallots, minced
2 cloves garlic, minced
1 bunch red chard, stems removed and leaves julienned
½ tsp sea salt
¼ cup/60 g currants
1 tsp/5 g crushed red pepper flakes
1 cup/240 ml Chicken Broth or water
COOKING INSTRUCTIONS
In a large skillet, heat ghee over medium heat. Add the shallots and cook, stirring, until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Take care so the garlic doesn’t burn. Add chard, salt, currants and red pepper flakes. Stir and make sure it is all well mixed. Add broth or water and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes or until the liquid has evaporated. Stir occasionally. Taste and adjust salt as needed.
SHREDDED BRUSSELS SPROUTS WITH PANCETTA
SERVES 6
Salty and savory pancetta and nutty Brussels sprouts are a perfect pairing. This dish is delicious served with Balsamic Rosemary Roasted Chicken and Yams.
INGREDIENTS
1 ½ lbs/680 g Brussels sprouts
1 tbsp/15 g ghee
4 oz/115 g pancetta, diced
1 medium shallot, diced (about ½ cup/160 g)
2 cloves garlic, minced
¼ tsp sea salt
¼ tsp pepper
½ cup/120 ml Chicken Broth
COOKING INSTRUCTIONS
Discard the stem end of the Brussels sprouts and use a food processor to shred the sprouts. Warm the ghee in a heavy-bottomed pan over medium-high heat. Add the pancetta and sauté until crisp. Add shallot and cook for a few minutes until soft, then add garlic and sauté for a minute until fragrant. Add the Brussels sprouts, salt, pepper and broth. Sauté until sprouts are soft and broth has reduced. Adjust salt and pepper and serve immediately.
ROASTED MEDITERRANEAN VEGETABLES
SERVES 6
This colorful and versatile vegetable medley can be served with many main courses, and is particularly tasty alongside Sun-Dried-Tomato-and-Fennel-Braised Short Ribs.
INGREDIENTS
2 large zucchinis, cut lengthwise then chopped
1 large eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 red onion, chopped
5 medium tomatoes, whole
10 cloves garlic, whole
sea salt and pepper
2 tbsp/30 g ghee, melted
1 tbsp/15 ml balsamic vinegar
COOKING INSTRUCTIONS
Preheat oven to 375°F/190°C. Arrange Zucchinis, eggplant, red bell pepper, red onion, tomatoes and garlic on a baking dish in a single layer. Generously salt and pepper the vegetables and toss them with melted ghee. Drizzle with balsamic vinegar. Cook for 25 minutes.
KUKU SABZI (PERSIAN HERB FRITTATA)
SERVES 6
There are many variations of kuku sabzi. Some include walnuts and dried barberries. The only version I ever knew growing up was the one my mom and aunts made. Their version is a simple one with lots of fresh herbs, eggs, salt and pepper. This dish is often served alongside lunch or dinner, but I also think it makes a great breakfast!
INGREDIENTS
3 bunches parsley
2 bunches cilantro
1 bunch dill
1 ½ cups/270 g leeks (light parts only), sliced
6 eggs
1 tsp/5 g sea salt
½ tsp pepper
3 tbsp/45 g ghee
COOKING INSTRUCTIONS
Wash and thoroughly dry your parsley, cilantro and dill. One they are washed and dried, pulse them in the food processor along with the leeks to chop them, but take care to not overblend them and make them soggy.
Crack the eggs in a separate bowl, add the salt and pepper and mix together. Combine the egg mixture with the herb mixture. Heat a heavy-bottomed pan such as cast iron over medium-low heat and add the ghee. Add the herb and egg mixture and cook until the edges are browned.
Watch your frittata carefully to make sure it cooks through but doesn’t burn. Turn down heat if needed. Cooking it at a low temp the frittata may not be ready to flip for 30 minutes. Periodically run a spatula along the edges to loosen it, so it will flip more easily. Once ready, flip. My mom always flips the frittata whole. If you are finding that difficult, use your spatula to cut it into 4 pieces and flip each piece individually. Cook for another 10 minutes, until the other side is also browned and the frittata is cooked.
COCONUT CAULIFLOWER RICE
SERVES 4
This coconut cauliflower rice is the perfect accompaniment to my Bangkok Meatballs or Steamed Salmon with Curried Pear and Mango Chutney.
INGREDIENTS
1 small head cauliflower
2 tbsp/30 ml coconut oil
¼ cup/15 g scallions, chopped
2 cloves garlic, minced
¼ cup/20 g shredded coconut
½ cup/120 ml coconut milk
¼ tsp sea salt
¼ tsp pepper
COOKING INSTRUCTIONS
Remove the stem of the cauliflower and put through food processor until it resembles rice. Heat coconut oil in a heavy-bottomed pan over medium heat. Sauté scallions for about 3 minutes, then add garlic and shredded coconut and sauté for an additional 3 minutes. Add milk and cauliflower rice. Stir occasionally to prevent it from sticking. Cook until liquid evaporates. Add salt and pepper to taste and serve.
