Category Archives: side dish

Broccoli Salad–no cooking involved here


Brocccoli Slaw with same dressing



Original Broccoli Recipe made with whole florets

I had this broccoli salad recently at a friend’s house and completely fell in love with it. It was so delicious.  Mind you I don’t even love raw broccoli , I usually prefer it cooked. This was really good and I even broke my own rule and made a new recipe for company. It is so simple to make and ingredients are easily obtainable.  So give this a try and Thanks to Huddy for this wonderful recipe which I will use again and again . No fuss and no muss here.

I put it together in the morning but you can definitely put together the night before. I would suggest making it at least 8 hours ahead of time so broccoli softens and soaks up some of the delicious marinade. Mix bowl throughout the day .  I left it out for 2 hours before serving to bring it to room temperature. It’s a great summer salad that you can make ahead of time and doesn’t require any cooking!

I also made it with broccoli slaw ( you can shred yourself or buy bags already made) Pre-made broccoli slaw is available almost everywhere now. If using the slaw I would use 3- 12 oz. bags . Just keep mixing it and make ahead so it can absorb, it was equally as yummy. I put photos of both salads on here.

Great recipe for those of you who don’t want to turn on the oven!!!!


1 Large Bunch of Broccoli, broken up into florets

1/2 cup Red Grapes, I sliced them in half

1 cup chopped celery

1 bunch of scallions greens and whites only , sliced thinly

1/2 cup pignolli nuts or sunflower seeds


1 cup mayonnaise ( you can use light but not fat-free please)

1/3 cup light brown sugar

1 Tablespoon of fresh lemon juice , I used the juice of one small lemon.


In a large bowl mix all the ingredients for the salad.

In a small bowl whisk together the mayo, sugar and lemon juice.

When dressing comes together and has a nice consistency pour over the broccoli give it a good mix and refrigerate. Give it a few mixes during the day and that’s it!


Lentils–a side dish


Lentils cooking on stovetop


lentils and mustard glazed salmon


lentils and mustard glazed salmon

IMG_7565 I was preparing Mustard Glazed Salmon for dinner and wanted something alongside that was a little different.  Original inspiration comes from Ina Garten’s Barefoot in Paris book. I made a few changes to suit my self and it came out totally delicious and a most wonderful accompaniment for Salmon or any fish or any thing for that matter. Joel even liked it!!!! which was the greatest shock of all!!! Not just a fabulous side dish but a nutritious one at that. Win Win on the Lentils! Of course this can be made vegetarian by subbing out the chicken broth for vegetable broth.

*Good the next day if not better and can be served at room temperature or even cold right out of the refrigerator.


1/2 lb. Lentils–if you can find French green lentils great if not no worries get whatever kind of lentils you can find

1/4 cup olive oil

app. 2 cups chopped yellow onions

1 teaspoon fresh thyme leaves

1 teaspoon kosher salt

app. 3/4 teaspoon freshly ground black pepper

1 clove garlic, minced (app. 1 Tbsp.)

app. 4 stalks of celery , chopped

app. 3 average carrots, chopped

1 1/2 cups chicken or vegetable stock/broth

2 Tablespoons tomato paste

2 Tablespoons good red wine vinegar


Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Heat the oil in a large sauté pan, add the onions, thyme, salt and pepper and cook over medium heat without burning till onions become translucent.

Add the garlic and cook for a few minutes.

Add the drained lentils, celery, carrots, stock and tomato paste. Cover pan and simmer over low heat for about 1/2 hour.

Add the vinegar before serving mix and taste for salt and pepper.


Cannellini Beans with Garlic and Rosemary

FullSizeRender (11)FullSizeRender (10)FullSizeRender (14)FullSizeRender (12)FullSizeRender (10)I love beans and what could be more delicious and satisfying as a side dish or over pasta? All Vegetarian and all in one pot! Served with a salad and a crusty piece of bread and you have a meal.

This recipe comes from one of my personal favorite cookbooks. The Can’t Cookbook by Jessica Seinfeld


2 medium carrots

2 cloves garlic

2 tsp. chopped fresh rosemary

1 can (15 oz.) diced tomatoes

2 cans cannellini beans (15 oz.) rinsed and drained

1 Tablespoon olive oil

1/3 cup water

1/4 tsp. kosher salt to taste

1/4 tsp. freshly ground black pepper to taste

Grated Parmesan


Peel the carrots and cut them in half lengthwise, then thinly slice them crosswise into half-moons. Chop the garlic and the rosemary.  Open the can of tomatoes, and drain and rinse the beans.

Place a medium saucepan on the stove and heat up to medium. Pour in the oil and heat until it shimmers. ( 1-2 minutes). Add chopped garlic to the pan. Cook, stirring frequently with a wooden spoon until you can actually smell the garlic without burning it, this is very fast maybe a minute. Be careful not to burn the garlic.

Add the carrots, tomatoes, beans, water, rosemary and salt and pepper. You can taste for salt and pepper at the end of the cooking process. Bring mixture to a boil, the lower the heat to simmer stirring occasionally, until the carrots are tender. I probably cooked for about 45 minutes, till vegetables were nice and soft.

Stir in the Parmesan and Serve!!!!