Posts Tagged ‘healthy sides’
We love Brussels sprouts, and usually find ourselves preparing them by roasting them in the oven. We wanted to shake things up a bit, adding a little variety to one of our favorite vegetables.
This recipe calls for a unique combination of Brussels sprouts and fresh ginger, which intrigued us. This dish would be great as a side to your dinner or would fit the bill when craving a salty mid-afternoon snack.
It’s the end of the work week (for some of us), which means it’s Real Food Friday.
As the fine folks from Food Myth Busters put it, Real Food Friday is a pledge to eat food that is real: sustainably and ethically raised from workers and food producers paid and treated fairly. If you’re feeling dedicated to real food, consider taking the pledge and being mindful on Friday (or everyday of the week) about the food you’re putting in your body.
Sesame Ginger Brussels Sprouts
- 10 ounces of brussels sprouts
- 2 Tbsp tamari or soy sauce
- 2 tsp fresh ginger, peeled & grated
- 1 tsp sesame oil
- 1 Tbsp olive oil
- 1 large onion, cut in half & thinly sliced
- 2 Tbsp water
Trim stems and any yellow leaves from Brussels sprouts. Cut each sprout lengthwise into quarters. In a cup, stir together soy sauce, grated ginger and sesame oil. Meanwhile, in a nonstick 12-inch skillet heat olive oil over medium heat until hot.
Add onion and cook about 5 minutes or until it begins to soften, stirring occasionally. Increase heat to medium high, add Brussels sprouts and water; cover and cook about 5 minutes or until sprouts are beginning to soften and brown, stirring once.
Remove cover from skillet and cook about 5 minutes longer or until sprouts are tender-crisp, stirring frequently. Remove skillet from heat and stir in soy sauce mixture.
Snap peas are too good to mess with. Which is why we’re giving you the easiest recipe we’ve ever posted.
You don’t mess with perfection.
We got these sugar snap peas from one of our neighbors who lives five houses down from the store, so they’re a hyper local option. Remember that if you have extra produce growing in your garden, stop in and chat with us about selling it in the store, we love keeping things in the neighborhood.
This recipe comes from Ina Garten, the queen of simple and delicious dishes.
Sauteed Sugar Snap Peas
From: Barefoot Contessa
- 1 1/2 pounds fresh sugar snap peas
- 1 Tbsp good olive oil
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- Sea salt, for serving
Remove and discard the stem end and string from each sugar snap pod.
Heat olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3-5 minutes, until the sugar snap peas are crisp/tender.
Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
If you don’t like beets, give them another chance with this recipe. This dish transforms this root vegetable into a sweet and tangy side that’ll leave you licking your plate.
It also only calls for four ingredients, which makes it a perfect last-minute option for dinner. If you don’t know how awesome beets are, check out some of these fun facts.
Beets have one of the highest sugar contents of any vegetable. Up to 10% of the vegetable is sugar, but it releases slowly into the body, unlike the sugar found in processed treats.
Besides being sugary and delicious, they’re also known for their bright red color. Since the 16th century, beet juice has been used as a natural red dye. In the 19th century England, beet juice was used to dye hair.
Look at how versatile beets are.
We got in these beautiful beets from Urban Roots, a farm only 5 miles down the road. That’s what local food looks like.
If you’re discouraged by what to do with the beet greens, we’ve got you covered. Check out these tips from The Kitchn on what to do with those beautiful greens.
Balsamic Roasted Beets
- 4 medium red beets
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- Salt & pepper to taste
Preheat the oven to 350 degrees. Wash and peel the beets. Slice each beet in quarters lengthwise, and then slice each quarter into three chunks.
Line a baking sheet with foil, and place the beets on top. Drizzle with olive oil and vinegar, and then add salt and pepper. Gently stir to coat the beets.
Cover with more foil and roll the edges of the two layers to create a pouch for the beets. Cook for 20 minutes.
Remove the beets from the oven, and raise the temperature to 400 degrees. Take off the top layer of foil, and stir to mix the juice. Return to the oven and cook for 35 more minutes, stirring occasionally.
These are great on their own and also make a great salad topper.