Tag Archives: side

Broccoli Salad with Bacon and Red Onions

This is a great raw broccoli salad recipe!

broccoli-bacon-red-onion-salad

Ingredients

  • 2 1/4 lbs broccoli
  • 10 strips crisp bacon
  • 1 large red onion
  • 1/3 c raisins
  • 2 Tbsp vinegar
  • 1/2 tsp black pepper
  • 1/2 c toasted sunflower seeds

Directions

  • Cut broccoli and stems into bit sized pieces
  • Fry bacon until crisp and set aside. Crumble.
  • In large bowl, combine broccoli, onion, raisins and bacon
  • Add vinegar pepper and sunflower seeds and toss well to combine

The original recipe which I got from my Grandma, included a 1/4 cup sugar (most recipes from the 50’s era seem to have a lot of sugar :)). I omitted all sugar to make this a paleo salad, and it tasted great!

Enjoy! 🙂

dit-elle-Esther

Balsamic Strawberries

I discovered strawberries with balsamic recently – wow – yum! Strawberry goodness with a pop from the vinegar and pepper. Try it!

balsamic strawberries blog

Ingredients

  • 2 cups strawberries, rinsed and sliced
  • 1/4 cup Balsamic vinegar
  • 1 Tbsp Sugar (optional, omit for paleo version)
  • Pepper to taste
  • Mint for garnish

Directions

  • Combine all ingredients and let marinade for at least an hour or up to four
  • Enjoy!

dit-elle-Esther

Avocado and Apple Salad with Sea Vegetables

This is a great salad and I can’t wait to make it again! I have been experimenting with kelp noodles recently and came across a mix of “sea vegetables” (which was a variety of seaweeds) in the local grocery store. I found a packet of the “Sea Tangle” brand of fresh seaweed in the refrigerator aisle. It’s supposed to be high in calcium and iron, and known to promote thyroid function and skin support. the seaweed was crispy and tasted fresh and good! The only downside, as my husband likes to point out, is that you are paying for “not a lot of calories”. Well, however you want to look at that 🙂 these are a great alternative to starchy pasta noodles and a great way to try some new foods!

avocado and apple seaweed salad blog (2)avocado and apple seaweed salad blog (1)Ingredients

  • 2 Tbsp olive oil
  • 2 tsps. lemon juice
  • 1 avocado, peeled and thinly sliced
  • 1 apple, peeled, cored and chopped
  • 3 oz. sea vegetable mix

Directions

  • Whisk olive oil, lemon juice
  • Add avocado, apple, and sea vegetables and gently toss
  • Serve fresh or refrigerate for a while
  • Enjoy!

dit-elle-Esther

 

Balsamic Rosemary Beets

This is a wonderful paleo side dish any time of year. It calls for fresh rosemary but you could also use the dried herb. Beets are nutritious and delicious, especially when roasted and seasoned.

roasted beets with balsamic and rosemary blog

Ingredients

  • 4 medium beets, peeled and cubed
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp fresh rosemary
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp sea salt

Directions

  • Preheat oven to 400.
  • In medium bowl, combine all ingredients and mix thoroughly
  • Transfer to glass baking dish and cover with aluminum foil
  • Bake for 45 minutes
  • Remove foil and bake uncovered, for another 10-20 minutes until beets are tender when pierced with a fork
  • Serve hot, warm or cool

Thank you Paleo Cooking from Elana’s Pantry which has many more excellent recipes!

dit-elle-Esther

Creamed Corn with Bacon and Leeks

Nothing says comfort food like Creamed Corn with Bacon and Leeks. Corn is starting to come into season now, and hopefully you can find it fresh and sweet and serve steamed – as is – or with a little salt and butter! This is a fantastic recipe for leftover steamed corn. Cut kernels off the cob and cook with some milk, leeks and bacon. Delish!

creamed corn with bacon and leeks blog

Ingredients

  • 6 ears corn
  • 2 cups milk
  • 1 chopped leek
  • 4 slices bacon
  • Salt/pepper to taste

Directions

  • Cut kernels from ears of corn to measure 3 cups
  • Using the dull side of knife blade, scrape milk and remaining pulp from cobs into a bowl
  • Place 1 1/2 cups kernels, milk, salt and pepper in a food processor, process until smooth
  • Cook bacon in large cast-iron skillet over medium heat until crisp, turning once
  • Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon
  • Add leek to pan and cook 2 minutes or until tender, stirring constantly
  • Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and bring to boil
  • Reduce heat and simmer for 3 minutes or until slightly thick
  • Sprinkle with the crumbled bacon just before serving

Enjoy! 🙂

dit-elle-Esther

Asparagus Pistachio Pesto

It’s asparagus season and we are seeing a lot of beautiful crisp fresh green stalks in stores locally. If you love asparagus, lemon, garlic, olive oil and pistachios, you will LOVE this! It is totally, amazingly, delicious. This recipe directs you to blanch the asparagus quickly and then process into pesto. Perfect spring or summer appetizer or side! Enjoy! 🙂

asparagus pistachio pesto (2)asparagus pistachio pesto (1)

Ingredients

  • 1 lb asparagus, tough ends removed
  • 2-3 cloves minced garlic
  • 1/2 cup pistachios
  • 1 lemon, juiced (2 to 3 Tbsps, I used Champagne Vinegar)
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 3/4 cup olive oil

Directions

  • Blanch or steam asparagus until al dente and still a bold green
  • Refresh in cool water
  • Cut asparagus into 1-inch pieces
  • In food processor, pulse garlic, pistachios, lemon juice, salt and pepper a few times, then add asparagus
  • Pulse the processor to make sure mixture is not over mixed, while gradually adding olive oil
  • Process until desired consistency

Thanks PCC Natural Markets!

dit-elle-Esther

Blackfish Cafe Coleslaw‏

This coleslaw is not only colorful and beautiful, it is delicious! The fresh ginger, minced fresh garlic and sesame oil make this dressing totally yummy. Add some roasted chicken and mandarin oranges and call it a meal! 🙂

black fish cafe coleslaw blog

Salad:

  • 6 c. Napa cabbage (about one head, thinly sliced). (Used regular cabbage as could not find napa cabbage in season when I made this.)
  • 2 carrots, shredded
  • 1 c. radishes, thinly sliced
  • 1 c. green onions, thinly sliced
  • 4-6 ounces sugar snap pea pods (slice diagonally)  (I substituted green pepper.)
  • 1 c. cilantro, chopped
  • 1/2 c. slivered almonds, toasted (single layer at 350 degrees for 5-7 mins; good idea to stir; watch closely, they burn fast)
  • Optional: roast chicken for protein and satsuma or mandarin oranges
Dressing:
  • 3 T sugar (I used 1/2 that)
  • 3 T white wine vinegar
  • 1 T soy sauce
  • 1/2 t. grated fresh ginger
  • 1 clove garlic minced (I used more to taste; maybe triple)
  • 1/4 t. sesame oil
  • dash cayenne pepper (optional)
  • 1 c. mayonnaise (or substitute 1/2 c. yogurt)
 Directions
  • Prepare salad
  • Mix salad ingredients
  • Toss and serve and enjoy! 🙂
Serves 6
dit-elle-Esther