Side Dish Recipes
A salad made by pan-frying chickpeas with leeks and a bit of garlic. The creamy dressing is made with plain yogurt and curry powder, and the salad is finished off with plenty of chopped cilantro and chopped red onion.
Trying to keep this pasta casserole recipe on the lighter side, I tossed a rustic farro pasta in yogurt that had been beaten with a bit of egg along with garlic, toasted almonds, chard, butternut squash, and olives. Baked until golden.
A shredded brussels sprout salad recipe, slaw-like in spirit, accompanied by lots of toasted hazelnuts, and shard after shard of aged cheese. The sprouts are tossed with a few glugs of olive oil and a big squeeze of fresh, fragrant lemon juice.
A simple, last-minute curry recipe - curry powder in coconut milk, deeply toasted cashew nuts, a handful of green beans, two handfuls of tiny cauliflower florets, and a bit of tofu for good measure.
A seaweed risotto recipe inspired by a trip to Chile. This version calls for dried nori seaweed, pearled barley, lots of finely chopped spinach, and a blend of cheeses.
A simple, everyday approach to miso soup - it yields me a bowl of soup in five or ten minutes. You can keep it simple if you like, but in this version I add soba noodles and tofu, and a few garnishes.
A riff on Laurence Jossel's fantastic NOPA beans - plump, creamy beans baked in a bright, chunky chipotle tomato sauce, topped with crunchy breadcrumbs, plenty of oozy queso fresco, and an emerald drizzle of cilantro pesto.
If you love sauteed greens, give this recipe a go. I avoid overcooking, and throw plenty of garlic into the pan. You can use kale, chard, or spinach.
A remix of the mushroom casserole I loved as a kid. Brown rice, mushrooms, garlic, onions along side a bit of cottage cheese and sour cream and Parmesan for texture and creaminess.
A moist, tender buttermilk cornbread packed with corn kernels and flecked with red pepper flakes. Simple and delicious.