Posts Tagged ‘side dish’
May 13, 2013 by Emily
There’s watermelon in the stores! Giant, delicious, CHEAP watermelon! While I’ve been known to cut one in half and go at it with a spoon and call it lunch, sometimes you want to spice things up a little. This salad is a light dish that’s a perfect start to a warm weather meal, especially if your eating outside!
What You’ll Need:
1 Cup Uncooked Orzo
1 Tablespoon Olive Oil
2 Cups Watermelon, cut into 1/2 inch cubes
4 ounces Feta, Cut into small cubes
2 Tablespoons Mint, Sliced Thin
2 Tablespoons Basil, Sliced Thin
Cook the orzo in heavily salted boiling water until al dente, about 6-8 minutes, drain completely and immediately toss with olive oil to keep the pasta from sticking. Once the orzo is cool, toss with the remaining ingredients in a medium serving bowl and enjoy!
This salad is quick and delicious, perfect for your warm weather dinner! But, this is also a great dish to bring to the cookouts in our summer future, what a nice change of pace…not having a pasta salad with mayo in it!
April 4, 2013 by Jenn
Its springtime and that means BBQs, picnics, and really anything that keeps you outside. It’s been a LONG winter in Baltimore and I’m excited to share with you one of my favorite side dishes. Tomatoes and goat cheese are pretty much my two favorite things and I’m a fan of anything that puts them together. This dish is easy to make and tastes AWESOME. Here’s how you do it.
Yields: 4 servings
- 4 large beefsteak tomatoes
- 1 can black beans
- 3 1/2 cups prepared couscous (I used olive oil and garlic couscous to add some flavor)
- 1 cup goat cheese
- 2 tbsp green onion (optional)
- Preheat your oven to 500 degrees and prepare the tomatoes. Cut off the tomato tops and set aside, if they don’t sit flat you can slice a little bit off the bottom to make them level just be sure not to cut all the way through the bottom. To remove some of the moisture from the tomato, sprinkle a little salt inside and turn them upside-down. Let them sit for about 10 minutes. Place the tomatoes, right side up, on a cookie sheet and bake at 500 for 5 to 7 minutes. You want the tomato skins to be blistering but not bubbling.
- Turn the oven down to 350 degrees. To prepare your stuffing, be sure to pre-cook your couscous and black beans. You can’t put them into the tomatoes raw and try to cook them, the tomatoes will totally fall apart.
Take your prepared couscous, black beans, goat cheese, and salt/pepper and mix together in a bowl.
- After the tomatoes have cooled off a bit, spoon the mixture inside the tomatoes and set them back tondo the cookie sheet. Cook at 350 for about 5 to 10 minutes or until the inside is heated and the cheese is melted.
- Garnish with green onions and serve! Some people like to put the tops back on the filling like cute little hats but it’s up to you.
November 14, 2012 by Jenn
Thanksgiving is coming up on us pretty fast and one of my favorite dinner staples is collard greens. They are delicious and healthy to boot! Since I don’t eat meat, I have to make a recipe that doesn’t include using a pork bone or chicken stock but is still tasty. I use this recipe all the time and it is so easy!!