Looking for a quick and tasty side dish for your next gathering? Try this dish for a departure from the usual sides. It is extremely quick, incredibly tasty, always a big hit and it only gets better the next day. Additionally, the ingredients are mostly shelf stable, which makes them wonderful items to keep in your pantry for a side dish on a moments notice.

1⁄4 cup soy sauce
3 Tbs. toasted sesame oil, Trader Joe’s has a good one
2 Tbs. red wine vinegar
1 1⁄2 Tbs. sugar
1 Tbs. chili garlic sauce*
1 lb. linguine
4 scallions, thinly sliced
1 red bell pepper, cut in match-stick strips

Combine the first five ingredients in a jar, shake to combine and set aside. This can be made a day ahead and refrigerated, which only enhances the flavors. Just remember to bring the sauce to room temperature before continuing.

When ready, cook the linguine, according to the package directions. Then, drain and briefly rinse under cool water to stop the cooking. Do not overcook the linguine, it should have a bit of bite to it. Then, transfer to a bowl and add the room temperature dressing. Hold some back to add just before serving, if needed. Finally, add the scallions and the red pepper strips, toss well to combine, sprinkle with a few more scallion pieces and serve, either at room temperature or chilled.

*Chili garlic sauce is available at Asian markets or in the international section of most supermarket.

Looking for a quick, healthy side dish? This just might do the trick. I love the simplicity of this, the preparation is about as minimal as could be and the tasty reward is significant. Try this as a yummy side with any grilled meat or poultry. However, my favorite is alongside a nice juicy grilled steak.

INGREDIENTS
2-3 sweet potatoes
olive oil
kosher salt
fresh ground black pepper
cayenne pepper, to taste
1-2 Tbs. pure maple syrup

DIRECTIONS
Preheat oven to 425º
First, wash and scrub the potatoes. Next, cut the potatoes in half, lengthwise and then cut each half into three or four lengthwise wedges. Place the wedges on a rimmed baking sheet, sprinkle lightly with the olive oil. Then add the salt, black pepper, cayenne pepper, maple syrup and toss to coat thoroughly.

Place into the preheated oven and roast for about 20-30 minutes, turning once or twice to ensure even browning. Because all ovens are different, check for doneness with a fork, it should be easily inserted. If it feels too firm, leave them in a bit longer. That’s it…serve immediately.

NOTES
Although this is my favorite, feel free to be more adventurous and use different spices or fresh herbs. You could replace the maple syrup with a tablespoon or two of brown sugar. I have tried this with both fresh rosemary and fresh thyme and loved it.

I first made this on the recommendation from a close friend, quite some time ago. She shared how she prepared it and that the children actually REALLY liked it. Although it solved the age old issue of getting the little ones to eat their vegetables, it didn’t sound all that interesting, to me. However, once I made it, I was a convert. It was quite delicious and she was correct that the little ones would love it too. Over time, without the picky palates of little ones, I have added the fresh herbs and the kick of the red pepper.

This is a super fast, simple and tasty vegetable, that is also a very flexible “recipe”. It’s embarassing to even call it a recipe, because it is so basic and easy. Although it is a snap to make, the flavor does not disappoint. This can vary, depending on what you have in your frig and what you need to use up. You have some vegetables, herbs, cheese and you can’t or don’t want to go to the supermarket; pull them all out, be creative, and go with this basic formula.

INGREDIENTS
2 Tbs. butter
1 small summer squash
1 small zucchini squash
1 medium onion, sliced
pinch crushed red pepper
kosher salt & fresh ground pepper
grated parmesan, cheddar or mozzarella cheese
sprigs of fresh thyme, basil or mint, chopped

DIRECTIONS
First, place the butter in a large sauté pan or cast iron skillet, heat to medium high. Then, add the onion slices and cook until there is some translucency or light browning. Meanwhile, slice the squashes into thin rounds and add to the onions. Sprinkle with a bit of salt, pepper and crushed red pepper, to taste. Personally, I like a distinct kick, so I add a hefty pinch of the red pepper. Continue to sauté until tender but not too soft and make sure to leave them long enough to brown a bit. Finally, when nearly done cooking, sprinkle with the herbs, give a final toss to combine and top with the cheese of your choice or a combination of cheeses. Leave in the pan long enough for the cheese to melt (or place under the broiler to brown and bubble it) and then serve.

NOTES
One caveat regarding this being kid-friendly, they usually prefer the gooeyness of melted mozzarella, so try that one first.

Again, be creative, there is no right or wrong combination. Use what you have on hand. An onion and the herbs do add a tremendous amount of flavor. So, if you happen to have those, make sure to use them.

Hard to imagine that so little effort could elevate this cheese from delicious, to extraordinary, but it does. A simple round of brie or camembert, add some olive oil, herbs, heat from the oven and in no time, you have an absolute winner. It’s a bit embarrassing to even call it a recipe, but here it is.

INGREDIENTS
1 round of brie or camembert
drizzle of extra virgin olive oil
several sprigs fresh thyme and/or rosemary

DIRECTIONS
Preheat oven to 350º
Place the cheese in an oven proof dish that you will also serve it in. Make a few slits in the top of the cheese, drizzle with olive oil, add the thyme sprigs and place it in the oven for about ten minutes or until you can see it start to melt and ooze. Serve with some fresh crostini or your favorite crackers. That’s it, stand back and wait for the compliments!

NOTES
Many wonderful options for this include adding a drizzle of honey. Also, adding not just one, but a combination of herbs, you could add some dried cranberries and toasted walnuts. A handful of toasted, slivered almonds would work deliciously as well.

I am not sure how to convey just how yummy this sandwich is. Although I love a good, basic grilled cheese sandwich, this is a whole different level of love. Though the ingredients are top notch, none are exotic or out of the ordinary. They do however become something extraordinary when put together and grilled.

INGREDIENTS
2 slices whole grain bread
1 Tbs. butter
2 slices extra sharp cheddar cheese
1 heirloom tomato or vine-ripened
1/2 avocado
3-4 large basil leaves or a generous slather of pesto

DIRECTIONS
First, slather the bread with butter and place, each slice separately, butter side down, in a preheated, low temperature cast iron skillet. Next, add the cheese to one piece of the bread, add the tomato on top of the cheese and lastly, place the basil leaves over the tomatoes. Then, add the sliced avocado to the other piece of bread and season both sides with kosher salt and fresh ground pepper. Then, cover the pan and let sit for about 5-6 minutes to let the cheese melt and the other ingredients warm up.

Finally, when the cheese is melted and oozing and the bread is a nice toasty, golden brown, join the two sides of the sandwich. Press to merge the combined the ingredients, then cut in half. Serve with some chips and a cup of soup for an incredibly delicious and hardy lunch. Perfect for a chilly day.

NOTES
The variations on this are endless. Change the bread type, a dark rye is wonderful, change up the cheese or combine two different cheeses, wonderful. Consider adding some crispy bacon to really amp up the flavor, also wonderful.

Also, it bears mentioning that the better your ingredients, the better the sandwich. Try to find a good, whole grain, artisanal bread and good tomatoes. I used heirloom tomatoes here, however when tomatoes are out of season, you can use a good, vine ripened variety with great results.

Need to make a very quick lunch, or a speedy dinner for that matter? You should try this recipe. It is about one of the quickest, tastiest soups and it’s added bonus is that it’s also quite healthy. A shout out to my friend Joanne, who’s recipe I have adapted this from. She served it with some grated cheddar cheese, a salad and some crusty bread, for a light dinner and we loved it, I think you will too.

INGREDIEENTS
2 Tbs. olive oil
1 large sweet onion, chopped
pinch crushed red pepper
kosher salt and fresh ground pepper, to taste
1 lb. spicy chicken sausage, sliced
28 oz. can whole tomatoes, crushed
1 16 oz. can white navy beans
16 oz. chicken broth
1 small bag spinach

DIRECTIONS
First, warm the olive oil in a dutch oven, then add the onion, red pepper, salt, fresh ground pepper and sauté until the onions are translucent. Then, add the sausage and continue to sauté for a few more minutes. The sausage that I used, with great results, is Trader Joe’s Spicy Jalapeño Chicken Sausage. There are so many good chicken sausages on the market, they are too numerous to list here. You decide which you prefer, chicken or pork. Personally, I keep trying to find healthier ways to prepare meals that don’t compromise flavor, thus the chicken is my first choice. Additionally, the more flavor in the sausage, the better flavors in the soup.

Next, add the tomatoes and beans, simmer for about five minutes more. Finally, add the chicken stock and spinach. Stir to combine well and simmer for another 10-12 minutes or until the spinach is fully wilted. That’s it, you’re good to go!

NOTES
Serve with your preference of grated cheese, (I’ve used parmesan and sharp cheddar, both are tasty) fresh crostini and a green salad.

This could seriously be one of the fastest dinners to pull together. It doesn’t hurt either that it is healthy and delicious. The variations are endless, don’t hesitate to switch it up a bit and use what you have on hand.

I happen to have a brother-in-law that does a lot of fishing and recently shared some fresh halibut (lucky me), so that is what I used here. However, you can pretty much use any fish that you prefer…swordfish, cod, sole, salmon, they all work well with this preparation. I didn’t want to go to the market so, I just used what I had on hand. The ingredient list is for one parchment package, so just repeat the process for however many servings you are cooking.

INGREDIENTS
1 sheet of parchment, per filet
6-8 oz. filet, per person
kosher salt & fresh ground pepper
1-2 scallions, sliced
4-5 cherry tomatoes, halved
1 Tbs. capers
1-2 Tbs. white wine
1 Tbs. butter
3-4 sprigs of thyme, lemon thyme if you have it
2-3 lemon slices

DIRECTIONS
Preheat oven to 450º
For each filet, lay out one sheet of parchment paper (tin foil would also work) on a rimmed sheet pan. Place filet on one side of the parchment, then place the tomatoes around the filet, season with the salt and pepper. Next, add the sliced scallions, the capers, wine and top with the butter, the thyme sprigs and then top with the lemon slices.

Finally, fold over the parchment and seal the edges by rolling and crimping the edges. Do this for each portion and have no fear, there is no perfect way to do this. They may not look perfectly packaged (you will get better at it, the more you do it), however they will still taste incredible! You should be able to get two to three packages per sheet pan.

Lastly, just pop them in the oven and cook for 10-15 minutes, depending on the thickness of each filet. If you are doing several packages, you can increase the cooking time to 15-18 minutes. When done, remove each package to a dinner plate, cut open (careful, hot steam!), squeeze a bit of lemon juice over the contents and serve it right in the parchment. Since everything is cooked right in the parchment, cleanup is a snap.

NOTES
Some nice additions are kalamata olives, julienned vegetables, a pinch of crushed red pepper, or sliced summer squash. Also feel free to change up the herbs; rosemary, dill or parsley are good here too. As I said, the variations are numerous here, the choices are all yours.

This is for all of you non-bakers. I understand the aversion to baking pies, worrying how they will turn out, fear of failure and all that stress. Well, that is what makes this recipe so appealing, it comes together in minutes, with virtually no stress. Doesn’t hurt that it’s delicious and a definite crowd pleaser.

Although I give you a crust recipe here (scroll to the bottom), you can certainly make it even easier, with excellent results, by using a good, store-bought pie crust. My only caution…do not bother with the frozen crusts that come in a tin foil pan.

FILLING INGREDIENTS
12 oz. blueberries
1 Tbs. corn starch
1/4 tsp. cinnamon
1/4 cup sugar
1 1/2 tsp. fresh lemon juice
zest of half a lemon
turbinado sugar, for sprinkling

ASSEMBLY
Preheat oven to 375º.
In a large bowl, combine the blueberries, cornstarch, lemon juice, zest, cinnamon and sugar. Then, toss well to combine and coat the berries. Roll out the crust (store bought or homemade…see below) on a lightly floured surface, to about a 12″ round. Transfer the crust to a parchment lined baking sheet.

Next, mound the blueberry mixture in the middle of the crust, leaving about a 2″ border. Then, fold the edges over the blueberry mixture, overlapping slightly. Brush the edges of the crust with some milk and sprinkle with the turbinado sugar.

Finally, bake the galette for about 45 minutes or until the crust is a deep brown and the filling is bubbling. Make sure to check on it, all ovens vary and it may take a little more or less time. Cool a bit before serving. This can also be done earlier in the day, then briefly reheat in the oven, before serving. Make sure to top with some good vanilla ice cream!

Here is the crust recipe, for those of you that wish to go to the next level and make your own. I don’t think you’ll be disappointed!

CRUST INGREDIENTS
1/2 cup pecans
1 cup plus 2 Tbs. all-purpose flour
2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. cinnamon
1 stick (8 oz.) butter, chilled and diced

CRUST
Preheat oven to 350º.
Toast the pecans, in a single layer, on a sheet pan, occasionally tossing, until fragrant and slightly browned, about 10-15 minutes. When pecans have cooled, pulse them in a food processor until the texture of coarse meal.

Add the flour, sugar, salt, cinnamon and pulse to combine. Then, add the butter and again, pulse until the mixture is resembles coarse meal, leaving a few larger, pea-size pieces. Transfer the mixture to a large bowl and drizzle with 4 Tbs. of ice water. Mix well, until it comes together, adding another tablespoon of water, if needed. Gently pat the dough into a small disk, wrap in plastic and chill for an hour or more. This can be done a couple of days prior to using.

Wonderfully soothing and cool, makes this recipe perfect for a hot summer day. Alternatively, even though the recipe calls for english cucumbers, this would also be a great way to use up your garden cucumbers, later in the season. Although I haven’t tried this with regular garden cucumbers, I can’t imagine them not being equally delicious. I will update when I have had a chance to try them myself.

INGREDIENTS
3 english cucumbers, peeled, halved lengthwise and seeded
1 cup greek yogurt
3-4 scallions, sliced
3-4 Tbs. chopped fresh dill
1/2 clove garlic, minced, optional
juice and zest of 1 lemon
1 cup chicken stock
2 Tbs. extra virgin olive oil

DIRECTIONS
First, coarsely chop the cucumber halves and transfer to a large bowl and reserve a handful for garnish. Next, add the scallions, lemon zest and dill to the bowl, then stir to combine. Next, combine the yogurt, lemon juice, and garlic (if using) stir to combine and pour over the vegetables. Set the mixture aside, at room temperature, for about an hour; this will allow the flavors to develop.

Then, transfer the mixture to a food processor, blender or NutriBullet and purée until smooth. With the machine still running, slowly add the stock and continue until fully blended. You decide how smooth you would like your soup. Personally, I like it quite smooth and therefore use my NutriBullet and blend in two or three batches (if using the NutriBullet, just add the stock at the same time as the cucumber mixture). The difference when doing this is significant, the mixture has a wonderfully smooth and thick texture. Place in the refrigerator to chill, for at least one hour.

Finally, when ready to serve, pour the soup into a bowl and garnish with a few of the remaining chopped cucumbers and a small sprig of dill.

Barbecue season is upon us and I don’t know about you, but I am always looking for a good salad that covers two requirements and this one fits both beautifully. A vegetable and a starch, combined in one pretty little package! It’s great for a crowd and refreshingly delicious as well. Trust me this will be a hit at your next barbecue.

INGREDIENTS
Dressing
1 tsp. lemon zest
1-1/2 Tbs. lemon juice
1-1/2 Tbs. white wine vinegar
1/2 tsp. dijon mustard
1/2 tsp. honey
1/4 tsp. kosher salt
1/2 tsp. fresh ground pepper
3 Tbs. extra virgin olive oil
2 Tbs. chopped fresh dill
Salad
1-1/2 lbs. fingerling potatoes, cut larger ones in half
1 bay leaf
2 cloves garlic, smashed and peeled
12 oz. haricots verts (very thin green beans)
about a half pint of cherry tomatoes
1 large shallot, finely chopped
2 Tbs. extra virgin olive oil
dill sprigs and lemon slices (optional garnishes)

DIRECTIONS
Dressing
Combine the first seven dressing ingredients in a small bowl. Next, while whisking constantly, drizzle in the olive oil, until the mixture is emulsified. Then, whisk in the dill and set the dressing aside.

Salad
Place the potatoes, bay leaf and garlic in a pot, add cold water to cover slightly. Bring to a boil then, reduce the heat and simmer until the potatoes are just tender, 8-10 minutes, depending on the size of your potatoes. With a slotted spoon, remove them from the water and transfer to a large bowl. Discard the bay leaf and garlic, but keep the water to cook the green beans. While the potatoes are still hot, add about 3 tablespoons of the dressing and toss to combine.

Next, return the pot of water to a boil, add the green beans and cook for about 2 minutes or just until crisp tender. With a slotted spoon, transfer the beans to a bowl of ice water, to stop them from continuing to cook.

Sauté the shallots in the olive oil for a minute or two, then add to the potatoes. Drain the green beans, pat dry and add to the potatoes and shallots. Add the tomatoes and most of the remaining dressing. I like to hold some back, if not serving immediately. Then, when ready to serve, if it seems a bit dry, you can add more to moisten and freshen it up. Garnish with the dill and lemon slices and serve.

NOTES
Variations abound with this basic recipe. Try small red bliss potatoes, sugar snap peas or fresh corn. Try some fresh basil and parsley, the difference is always surprising and delicious. Play around with ingredients, use what you have available, you won’t be disappointed.