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side dishes

Spinach Parmesan Orzo

This makes a great side dish, or you can add protein for a main dish!

Ingredients:
1 box of orzo
1 box of grape tomatoes
1 c. shredded parmesan cheese
1 bag spinach
2 tsp. garlic salt
Pepper
1 c. mushrooms
1/2. large onion
Olive oil

Cook orzo according to box. Saute onion and mushrooms in olive oil. Add spinach until just wilted and combine vegetables in with orzo along with parmesan cheese. Cut tomatoes in halves and mix in to orzo, along with garlic salt and pepper taste.

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Peach Salsa

This salsa is very sweet and refreshing! Goes well with a hot summer day.

Ingredients:
2 medium sized tomatoes on the vine
1 large ripe peach
1/4 small sweet vidalia onion
2 tablespoons chopped fresh cilantro

Dice the tomatoes, peach and onion. Add the chopped cilantro and toss gently. Serve immediately!

Ceviche

Made with freshly caught fish, this dish was a first for us but absolutely delicious!

Ingredients:
1 fresh fish, scaled
1 mango
1 c. cilantro
2 tomatoes
1/2 large onion
8 limes
1 avocado
5 cloves of garlic
4 jalapeno peppers

Squeeze all of the limes in a bowl. Cut the fish into bite-sized pieces and add to lime juice. Finely chop garlic and jalapeno peppers and add to bowl. Dice mango, cilantro, tomatoes, onion, and avocado and stir in with all other ingredients. Allow to sit for a few minutes and then enjoy alone or with tortillas.

Cucumber Black Bean Salad

This is another refreshing salad for a summery day. And a great way to make a dent in the bag of 15 cucumbers you got for 99 cents.

Ingredients:
3 small/medium cucumbers
1 package cherry tomatoes
1 can of corn
1 can of black beans
1 medium onion
1 tbsp. olive oil
1 lime
1/2 tsp. garlic salt
Pepper

Dice the cucumbers, tomatoes, and onions. Drain the corn and beans and mix with the vegetables. Squeeze all the juice from the lime onto the mixture and add olive oil, garlic salt, and pepper to taste.

Mango Salsa

Refreshing mango salsa perfect for a summer afternoon!

Ingredients:
1 large ripe mango
1/2 lime
1/4 large cucumber
1/4 red onion
1/3 cup fresh cilantro, chopped

Peel and dice the mango and put into a small bowl. Dice the cucumber and onion and add to the mango along with the cilantro. Squeeze the juice of the lime on top and toss the salsa all together. Serve immediately!

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.

Ingredients:
2 c. flour
1 c. boiling water
1 bunch scallions
2 tbsp. sesame oil
Olive oil
Salt
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!

Ingredients:
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
Pepper

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!

Ingredients:
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.

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