Tagged: sidedish

Shiitake Mushrooms and Greens Saute

DSC02490Cook time: Approx. 20 min

Ingredients (serves 3)

- 1 pound fresh shiitake mushrooms, stems trimmed, caps thinly sliced

- 2 heads of kale or swiss chard (rinsed, stems cut from center of leaves, leaves cut into 1-inch-wide)

- 1 large onion (chopped)

- 1/2 cup low sodium chicken broth

- 3 tbs chopped garlic

- red pepper flakes

- salt, pepper, olive oil


1. Heat large skilled in high heat. Add oil. When oil is hot add mushroom, salt and pepper. Cook mushrooms approx. 10 min until browned. Transfer to bowl.

2. Add broth to skillet. Add greens and cook until wilted. Transfer to mushroom bowl.

3. Turn stove to medium-high. Add oil. Add onions and cook until browning, approx. 5 min. Add garlic and red pepper flakes. Then add mushrooms and greens. Heat through and season with salt and pepper.

Roasted Fall Vegetables

DSC02445Now that Fall is officially here I decided to start cooking all the delicious and lumpy fall vegetables with warming fall spices. The smell of the nutmeg roaming through my apartment was definitely a summer is over pick-me-up.


- 1 lb Brussels sprouts

- 1 small Butternut squash (peeled and cut into chunks)

- whole garlic cloves

- 1/2 tsp rubbed sage

- 1/2 tsp ground nutmeg

- 1/2 tsp pepper

- olive oil

- salt (optional)



1. Preheat oven to 450 degrees.

2. Place vegetables in bowl and mix with olive oil. Mix seasonings in small bowl, then mix into vegetables.

3. Place vegetables onto foiled baking sheet.

4. Bake for approx. 30 minutes or until browned.

Quinoa Salad with Roasted Sweet Potatoes, Kale, Red Onion & Dried Cranberries


I made this quinoa salad to last the whole weekend. I ate it for dinner with steak, then for breakfast with eggs and later for lunch in a salad. It goes with anything. I doubled the recipe so we could all use it for leftovers.

Ingredients: (serves 4-6 as side dish). Double recipe for dinner party or leftovers.

- 1 cup uncooked quinoa (any kind: red, black, regular)

- 8 oz chicken stock

- 2 sweet potatoes

- 1 bunch kale, chopped

- 1/2 red onion sliced

- 1/2 cup dried cranberries

- balsamic vinegar

- olive oil

- salt, pepper


1. Put oven to 400 degrees.

2. Peel (optional) and chop sweet potatoes into bite size pieces. Add to large bowl. Chop onion into chunks. Separate layers. Add to same large bowl. Oil, salt and pepper the vegetables and mix together. Place on roasting pan. Put into oven for 30 min.

3. Toss chopped kale with balsamic vinegar, salt and pepper. Put kale in oven when vegetables have been in for 15 min.

4. Cook quinoa. Replace half water needed with chicken stock.

5. When quinoa is done set aside to cool. Remove vegetables from oven when kale starts to wilt and potatoes are cooked through. Let cool.

6. Mix together kale, vegetables, cranberries, 3 tablespoons balsamic vinegar. Salt and pepper to taste.

Quinoa with Roasted Veggies


I just made this dish yesterday to bring with my to a BBQ and it was the only dish that was scrapped clean. It’s relatively cheap to make, you can substitute any vegetables for those that you like, and it doesn’t take more than an hour with cooking time. It’s also great to make at home since the leftovers are delicious cold or hot.


Ingredients (serving size: side dish for party)

Use any vegetables that you like roasted. Some options: zucchini, squash, eggplant, pepper, onion, etc.

- 18 oz uncooked quinoa (regular or mixed variety)

- 1 box chicken broth

- 4 zucchinis

- 3 yellow squash

- 1 red onion

- 2 peppers (not green)

- 3 limes

- bunch of basil

- grilled radicchio (optional)

- mozzarella (optional)

- olive oil, salt, pepper


1. Preheat over to 350 degrees.

2. Cook quinoa according to package directions. Substitute half of water needed for chicken broth.

3. Chop all vegetables. Mix on baking sheets with olive oil, salt and pepper. Put in oven for approx. 20min or until roasted.

3.1. Grill radicchio, then chop (optional)

4. Chiffonade basil and juice limes. Set aside.

4.1 Chop mozzarella into small pieces (optional)

5. When vegetables are done let them cool for a few minutes.

6. Mix together quinoa, vegetables (remember to scrape the pan to get all the browned goodness,) basil, lime juice. Drizzle with olive oil and mix. Salt and pepper to taste. Lastly, if you are using cheese mix it in.