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side dishes

Chickpea, Parsley and Cucumber Salad

This is a new refreshing salad perfect a hot day!

1/2 cup parsley, chopped
1/2 large cucumber
1 can chickpeas
1 teaspoon paprika,
2 tablespoons olive oil, divided
1/3 cup green beans, cooked and chopped

Prepare chick peas as directed in Roasted Chickpeas with Rice and Kale. Dice the cucumber.  Put parsley, cucumber, green beans and chickpeas in a bowl and drizzle the remaining olive oil on top.  Toss gently and serve immediately.

Scallion Pancakes

Who knew these could be so easy and so delicious?! Just as good as your favorite Chinese takeout.

2 c. flour
1 c. boiling water
1 bunch scallions
2 tbsp. sesame oil
Olive oil
Soy sauce (for dipping)

Using a food processor or just by hand, mix flour and 3/4 c. of the boiling water. Continue to add boiling water until the dough sticks together. Remove dough from mixing bowl and knead for a minute or so and shape into a ball. Allow to sit, covered, in a bowl for ~30 minutes. Split dough into 4 evenly sized pieces. Roll one piece out on a floured surface until it is a 6-8″ circle. Use a pastry brush to coat with sesame oil. Roll up dough into a tube shape (like a jelly roll) and then roll that tube into a spiral (like a cinnamon bun). Flatten and roll out again into a circle. Brush with sesame oil and then cover with scallions. Once again roll into a tube and then into a spiral, and finally roll out flat once more. Coat a skillet with oil and heat on medium-high. Once the oil is hot, place pancake into pan and shake gently. After ~2 minutes, flip pancake so that both sides are golden brown. Allow to cool slightly and cut into 4-6 pieces. Serve with soy sauce.

Sweet Potato and Kale Hash

Perfect for breakfast or serve with dinner for a hearty and colorful meal!

2 sweet potatoes
1 bunch of kale
1/2 onion
1/2 tsp. cumin
1/2 tsp. paprkia
1/2 tsp. garlic salt
2 tbsp. olive oil

Dice the sweet potatoes and onions. Saute onions in large pan until translucent and then add sweet potatoes. Cook for about 15 minutes, or until the sweet potatoes are tender. Chop kale into thin slices and add to pan, along with cumin, paprika, garlic salt, and pepper. Cook for a few more minutes until kale has wilted and serve warm. Pairs well with a fried egg for breakfast (or dinner)!

Parmesan Feta Baked Zucchini

My zucchini was over a foot long and the cross section was the size of my hand, so I really needed a recipe that I could enjoy for days. This recipe also works for regular zucchini, so enjoy!

1-2 zucchinis
1/2 c. bread crumbs
1/2 c. parmesan cheese
1/2 c. feta cheese with herbs (or add oregano, garlic, and other seasonings to taste)
Olive oil

Slice the zucchini into 1/4-inch rounds. Lightly coat both sides with oil and lay in a baking sheet. Sprinkle bread crumbs, parmesan, feta, and herbs on top and bake at 350 for about 40 minutes or until browned.

Broccoli Crunch Salad

This might be the last day of the summer where we post a recipe. Hope you enjoy!

1 large floret of Broccoli, about 2 cups chopped
1/2 apple
1/4 large onion
3 tablespoons dried cranberries
3 tablespoons raw pecans
2 tablespoons olive oil
2 tablespoons Greek yogurt or mayonnaise
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar

Steam the broccoli for 1-2 minutes. It should be cooked but still crunchy. Allow to cool, and refrigerate for half an hour. To make the dressing, combine olive oil, yogurt, honey, mustard and vinegar and mix well. Chop the chilled broccoli, apple, onion and pecans into small pieces. Mix together the broccoli, apple, onion, dried cranberries and pecans. Pour the dressing over and toss. Serve immediately.

Corn Zucchini Pancakes

1 cup corn kernels, canned, fresh or frozen
1 medium sized zucchini, shredded
1/4 vidalia onion, chopped
1 tablespoon chives
1/2 cup shredded Mexican blend cheese
2 eggs
1 cup buttermilk
1 cup flour
1/2 teaspoon baking powder
2 tablespoons olive oil
butter for the pan

Drain any liquid from the shredded zucchini and press paper towels into it to absorb any excess water. If you are using canned or frozen corn, do the same for the kernels. In a large bowl, whisk together the eggs, milk and olive oil. Add in the flour and baking powder and mix until the batter is fully combined. Mix in the corn, zucchini, onion, chives and cheese. Heat a skillet to medium heat and throw in a little butter to coat the skillet. Pour about 1/4 cup of batter on to the skillet. You may need to flatten it slightly to avoid an overly thick pancake. Cook until the bottom is golden brown, about 5 minutes. Flip the pancake and cook for an additional 5-7 minutes.

Avo-Cuke-Corn Salad

A refreshing side perfect for summer. No better way to celebrate being together!

1 avocado
1/2 can corn
1 mini cucumber
1/2 lime
1/4 small onion

Dice avocado, cucumber, and onion. Place into a large bowl and add corn. Squeeze lime onto mixture and stir. Serve alone or with tortilla chips.

Southwest Style Guacamole

When in Palo Alto…

1 avocado
1 tomato, diced
1/4 medium sized onion, chopped finely
1/2 lime, juiced
1/2 can whole kernel sweet corn, drained
1/4 c. black  beans, drained
chili powder
minced garlic

Mash the avocado in a medium sized bowl. Add in the tomato, onion, corn, beans, and lime juice and mix well. Add a dash of chili powder, minced garlic and pepper. Add more of these to taste. Serve immediately with your favorite tortilla chips!

White Bean Dip

A healthy and easy alternative to hummus when you’re straight out of chickpeas or need a change of pace!

1 can navy beans
1/2 tsp. paprika
1 garlic clove, minced
3 tbsp. olive oil
2 tbsp. fresh squeezed lemon juice

Blend all ingredients together until smooth. If too thin, add more beans (without any liquid). Enjoy with pita, chips, vegetables, or bread!


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