Carrot Salad with Coriander Vinaigrette and Pistachios

Originally found on A Beautiful Plate.

Print Recipe
Carrot Salad with Coriander Vinaigrette and Pistachios
This is a delicious side salad that is packed with flavor.
Course salad, Side Dish
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course salad, Side Dish
Prep Time 10 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Using a skillet toast the pistachios until fragrant. Should be 5 minutes on low heat. Set aside. Using same skillet toast the coriander seeds until fragrant 4-6 minutes. Coarsely chop and set aside. In a small bowl or jar mix the garlic, lemon juice, red pepper, and olive oil. Mix well. Add coriander seeds and salt to taste. Toss the grated carrots with the dressing and let sit for 30 minutes. Add the pistachios and cilantro and serve.

Maple Caraway Brussels Sprouts

Recipe originally found in Cooking Light magazine 11.17

Print Recipe
Maple Caraway Brussels Sprouts
A warm side dish perfect to go with a roast.
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat 1 1/2 tsp butter, oil, thyme, and caraway in a skillet. (I used a cast iron). Once butter is melted add brussels sprouts. Cook 6-7 minutes until browned. Remove from pan and set aside. Use the rest of the butter and add garlic and onions. Saute until tender. Add Brussels Sprouts back in and stir in syrup, vinegar, mustard. Salt and pepper to taste.

Mexican Slaw with Mango, Avocado and Cumin Dressing

Adapted from Cookin Canuck

Print Recipe
Mexican Slaw with Mango, Avocado and Cumin Dressing
A refreshing slaw that is a perfect side dish.
Course Side Dish
Cuisine Mexican
Prep Time 15 minutess
Servings
people
Ingredients
Slaw
Dressing
Course Side Dish
Cuisine Mexican
Prep Time 15 minutess
Servings
people
Ingredients
Slaw
Dressing
Instructions
  1. In a bowl place the cabbage, mango and avocado. Mix the ingredients for the dressing. Pour onto slaw mixture and toss. I used my hands. Ready to serve.

Cucumber Cantaloupe Salad With Feta

Cucumber Honeydew Salad With Feta

Prep Time: 15 minutes

Total Time: 15 minutes

Category: side dish

Yield: 10

Cucumber Honeydew Salad With Feta

Refreshing fruit and vegetable salad that makes a beautiful side dish.

Ingredients

  • 2 tbsp lemon juice
  • 1/4 c olive oil
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp poppy seed
  • 1 med cantaloupe
  • 1 cucumber
  • 3 green onions
  • 2 tbsp dill , fresh
  • 4 oz feta cheese

Instructions

  1. Mix lemon juice, oil, honey, salt, pepper and poppy seeds in bowl and set aside.
  2. Cut the cantaloupe in half and scoop out seeds. Cut rind off of cantaloupe and cut into wedges. Thinly slice the cucumber and place one top of the cantaloupe wedges. Thinly slice the green onions and add. Ad the feta cheese and finely chopped dill.
  3. Pour the lemon juice mixture and blend the cantaloupe thoroughly. Ready to serve.

Notes

I used fresh dill which is optional.

https://twotwistedsisters.blog/2018/02/16/cucumber-cantaloupe-salad-with-feta/

Adapted from Cucumber Honeydew Salad with Feta found on Better Homes and Garden.

Popovers

 

Popovers

A nice light popover to accent a meal

  • 1 1/2 cups flour
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 3 lg eggs
  • 1 1/2 cup milk
  • 2 tbsp butter (melted)
  1. Mix dry ingredients in a mixing bowl.   Add the eggs and blend.  Mix in the milk and melted butter.  Spray muffin tin with cooking spray.  Pour into muffin tins

    Cook for 30 minutes at 425.   Check about 20 minutes in, my convection oven only needed 25 minutes.

I used a silicone muffin tin that had a flower shape so it is not the round shape it usually is.