Side dishes can form a strong supporting cast for dinner parties. Add a dose of grated fresh ginger to green beans, for example, or sprinkle honeyed nuts on a salad and those plain sides will shine.
These recipes were adapted from “Entertaining in the Northwest Style: A Menu Cookbook,” by Greg Atkinson.
Gingered green beans
Preparation time: 15 minutes
Cooking time: 8 minutes
Yield: 6 servings
The beans may be boiled a couple of hours in advance and finished just before serving. Remove from refrigerator 1 hour before reheating. This recipe is easily doubled.
1 pound fresh green beans, trimmed
2 tablespoons canola oil
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1 piece (1 inch long) ginger root, grated
1 teaspoon each: sugar, coarse salt
1. Heat salted water to boil in a saucepan over medium-high heat; add beans. Cook until crisp-tender, about 5 minutes. Drain; rinse with cold water to stop the cooking process. Drain; pat dry with paper towels. Set aside.
2. Heat oil in a large skillet over high heat. Add the ginger; cook, stirring, until sizzling, about 1 minute. Add green beans, sugar and salt; cook, stirring, until beans are heated through, 2-3 minutes.
Nutrition information per serving:
62 calories, 63% of calories from fat, 4.7 g fat, 0.3 g saturated fat, 0 mg cholesterol, 5.3 g carbohydrates, 0.9 g protein, 388 mg sodium, 2.7 g fiber
Winter salad with sweet orange vinaigrette and honey-roasted almonds
Preparation time: 10 minutes
Yield: 10 servings
The extra vinaigrette may be stored for several days in the refrigerator.
Vinaigrette:
1 can (6 ounces) frozen orange juice concentrate
1/4 cup white balsamic vinegar or lemon juice
1 tablespoon sugar
1 1/2 teaspoons coarse salt
1/2 teaspoon ground white pepper
1 cup canola oil
2 bags (10 ounces each) mixed salad greens
3/4 cup honey-roasted almonds, see recipe
1. For vinaigrette, blend orange juice concentrate, vinegar, sugar, salt and pepper in a blender; slowly stream in oil with blender running to create a smooth emulsion. Set aside.
2. Place greens in a large bowl; toss with 1/3 cup of the vinaigrette or to taste. Distribute among 10 salad plates; scatter almonds over each salad.
Nutrition information per serving:
156 calories, 79% of calories from fat, 14 g fat, 1 g saturated fat, 0.6 mg cholesterol, 8 g carbohydrates, 3.3 g protein, 264 mg sodium, 2.5 g fiber
Honey-roasted almonds
Preparation time: 25 minutes
Cooking time: 15 minutes
Yield: 4 cups
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Almond-flavored syrup is sold in specialty markets, some supermarkets and Cost Plus World Market. Store extra almonds in an airtight container for up to one week or for three months in the freezer.
4 cups raw almonds
1/4 cup sugar
1 tablespoon each: coarse salt, honey, butter, almond-flavored syrup
1. Heat oven to 350 degrees. Place almonds on a baking sheet; bake until golden brown, about 10 minutes. Meanwhile, combine the sugar and salt in a large mixing bowl; set aside.
2. Combine honey, butter and syrup in a large skillet over high heat. Heat to a boil; stir in the almonds. Cook, stirring or tossing, until glaze has dried up, about 1-2 minutes. Toss almonds in the sugar-salt mixture to coat. Transfer almonds to a baking sheet in a single layer; cool completely. Store in an airtight container.
Nutrition information per 1/4 cup:
231 calories, 68% of calories from fat, 19 g fat, 1.8 g saturated fat, 1.8 mg cholesterol, 12 g carbohydrates, 7.6 g protein, 442 mg sodium, 4.2 g fiber