Meal Type: Sides

Smoked Broccolini with Shallots and Almonds

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PrintSmoked Broccolini with Shallots and AlmondsAuthor Kristen OlsonYield 4 servings Ingredients1 cup mesquite wood chips1 bunch broccolini1 small shallot, sliced1 Tablespoon olive oil¼ teaspoon coarse Kosher saltPinch pepper1 Tablespoon fresh lemon zest¼ cup roughly chopped Marcona almondsInstructionsSoak wood chips in 2 cups water for 1 hour; drain. Place wet wood chips in a smoker box … Continued

Marinated and Seared Zucchini and Eggplant

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PrintMarinated and Seared Zucchini and EggplantAuthor Kristen OlsonYield 4 servings Ingredients5 Tablespoons olive oil, divided1 small zucchini, trimmed and halved lengthwise1 small summer squash, trimmed and halved lengthwise1 small eggplant, trimmed and halved lengthwise¼ cup chopped fresh parsley¼ cup chopped fresh basil2 Tablespoons white wine vinegar1 Tablespoon fresh lemon juice2 cloves garlic, thinly sliced½ teaspoon … Continued

Grilled Brined Carrots and Beets with Yogurt Dill Sauce

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PrintGrilled Brined Carrots and Beets with Yogurt Dill SauceAuthor Kristen OlsonYield 4 servings IngredientsFor the Brined Vegetables4 cups water3 Tablespoons coarse kosher salt2 bay leaves¼ teaspoon red pepper flakes½ pound carrots, scrubbed, trimmed, and halved lengthwise½ pound beets, scrubbed, trimmed, and cut into 6 wedgesFor the Yogurt Dill Sauce1 cup plain full fat yogurt¼ cup … Continued

Summer Fattoush Salad

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  PrintSummer Fattoush SaladAuthor Kristen OlsonYield 4 servings A twist on the traditional fattoush salad with lettuce, spiralized zucchini, radishes, sliced cucumber, and halved cherry tomatoes.  IngredientsFor the Pita Chips:4 pitas or pita pockets, cut into small wedges¼ cup olive oil1 garlic clove, finely chopped1 Tablespoon sumac½ teaspoon coarse kosher saltFor the Salad:1 heart of … Continued

French Lentil Salad

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Cooking lentils in wine with garlic and onions make a very flavorful base for a salad. You can make them ahead (see recipe below) to assemble the salad in a snap. Use leftover rotisserie chicken, smoked lake trout, or omit the meat altogether to make it vegetarian. PrintFrench Lentil SaladAuthor Brooke Martin IngredientsFrench green lentils … Continued

Pickled Rhubarb Salad

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  PrintPickled Rhubarb SaladAuthor Jill HolterYield 4 Local rhubarb is bursting out of farms and gardens! Quick-pickling rhubarb stalks adds extra flair and pairs well with local fennel bulbs, celery stalks and leaves, and zingy-but-sweetened red wine vinegar. Ingredients2 large rhubarb stalks, sliced diagonal and ¼-inch thick1 cup red wine vinegar¼ cup sugar2 teaspoons salt1 fennel … Continued

Spiraled Greek Cucumber Salad

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  PrintSpiraled Greek Cucumber SaladAuthor Jill Holter Freshly spiraled cucumber noodles are what your summer salad needs. Topped with extra veggies, cheese and olives, then covered in a classic Greek dressing made with healthy fats. Super quick prep makes for an easy meal bursting with flavors. IngredientsFor the Salad:1 large cucumber, spiralized on ribbon setting1 cup … Continued

Local Summer Salad with Asparagus & Pink Peppercorn Vinaigrette

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  PrintLocal Summer Salad with Asparagus & Pink Peppercorn VinaigretteAuthor Brooke MartinYield 4 servings Look for the freshest local greens in store and use a combination of what’s in season. You can also omit the greens and make a delicious asparagus salad or side dish. Ingredients1 head butter lettuce, baby arugula or other tender greens1 … Continued

Lomi Lomi Salmon

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PrintLomi Lomi Salmon With its clean ingredients and bright, bold flavors, this Hawaiian culinary staple will have you dreaming of warm waters and sandy beaches. Ingredients1 cup coarse kosher salt½ cup sugar1 large handful fresh cilantro1 pound fresh salmon filet, skin removed2 Roma tomatoes, seeded and diced4 scallions, thinly sliced¼ cup diced red onion¼ cup … Continued