On the Side

Here you'll find sides to complete a meal. Dishes will be listed in alphabetical order. Comments welcome!

Green Bean Nectarine Salad
I was in Missouri over the weekend and after driving 1000 miles, opted to spend the afternoon getting an oil change and tire rotation (not choice #1 while on vacation, but welcomed since it was 100 degrees outside)! While waiting an hour and a half for my car to get finished, I picked up an issue of Better Homes and Gardens. This recipe was in the August 2011 issue. Looks delicious and I can't wait to try it!

1 medium sweet onion, sliced
1 Tbsp olive oil
1 lb green beans, trimmed
1 tsp snipped fresh rosemary
1 clove garlic, minced
2 peaches or nectarines (sliced and halved)
1 Tbsp lime juice
In a 12 inch skillet cook onions in hot oil over medium heat for 5 min or just until beginning to soften. Add green beans, rosemary, garlic, and a pinch of salt. Cover and cook for 10min more or until beans are crisp-tender. Remove from heat and toss in peach/nectarine slices and lime juice. Serve hot or cold.



Roasted Tomato-Bread Toss (serves 8)
This recipe was also featured in Better Homes and Gardens (August 2011 issue).

Prep: 400 degrees F
Roast: 20 mins

2 lb cherry or grape tomatoes (about 6 cups)
6 cups of torn baguette or Italian bread
2-3 Tbsp olive oil
1/2 cup pitted kalamata or green olives
2 Tbsp olive oil
4 cloves of garlic
salt and pepper to taste

Directions:1. Position one oven rack in upper third of oven. Preheat oven to 400 degrees F. Line 15x10x1-inch baking pan with parchment paper. Wash tomatoes; pat dry with paper towels. Arrange tomatoes in single layer in prepared pan. Place bread in large bowl; drizzle 2 to 3 tablespoons oil over pieces. Toss to coat. Arrange bread in single layer on second large baking pan.

2. Roast tomatoes on upper rack, bread on lower rack for 20 to 25 minutes. Roast tomatoes just until skins begin to split and wrinkle, gently stirring once. Roast bread until lightly toasted, stirring once.

3. Transfer bread and olives to tomato pan. Combine remaining 2 tablespoons olive oil, balsamic vinegar, garlic, salt, and pepper; drizzle over tomatoes, olives, and bread. Toss gently, transfer to serving bowl.

Roasted Tomatoes

I've made this twice and used cherry tomatoes instead of plum. I'm sure it's just as delicious! I just cut the tomatoes in half...happy to NOT deal with the de-coring & seed removal.

Prep: Oven set to 450 degrees
Roast: 25-30 mins

12 plum tomatoes, halved lengthwise, cores and seeds removed

4 tablespoons good olive oil

1 1/2 tablespoons balsamic vinegar

2 large garlic cloves, minced

2 teaspoons sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Directions:

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.

Drizzle with olive oil and balsamic vinegar.

Sprinkle the garlic, sugar, salt, and pepper over the tomatoes caramelize.

Serve warm or at room temperature.