Sunday Sustenance: Sides, Sides, Everywhere There’s Sides

B could happily eat the same lunch every day for the rest of his life. He’s much more of an Eat to Live type. Eating in my family is an event. We’re talking multiple courses and plentiful drinks. There was a rule growing up in my family that you had to try at least a bite of everything. I get bored with cooking the same things over and over again. But even moreso than with mains, I get bored with sides. I always love a good leafy-green salad, but sometimes you gotta mix it up a bit. I want to share with you a couple new ones that I’ve tried recently.

Cucumber Salad with Greek Yogurt, Lime and Honey

from Fast, Fresh & Green by Susie Middleton

cucumbersalad

2 medium cucumbers

1/3 cup thinly sliced scallions

¾ cup Greek yogurt (The recipe calls for full-fat, but I used non-fat)

2 tbsp chopped fresh mint

¼ tsp packed lime zest

Juice of a lime

2 tsp honey

¼ tsp ground coriander

¼ tsp sea salt

Trim the ends off of the cucumbers and peel them. Cut the cucumber in half crosswise, scrape out the seeds with a spoon. Then slice the cucumbers across into half moons. Put them in a mixing bowl with the scallions.

In a smaller bowl, whisk together the rest of the ingredients, before adding to the cucumber and scallions and serve.

Zesty Corn Salsa

from the Big Book of BBQ from the editors of Southern Living

This is technically a garnish to accompany a steak. I’ve made it for those purposes also, but it’s also makes for a good grainy-side.

zestycorn

6 ears fresh sweet corn, shucked

½ tsp lime zest

2 tsp olive oil

1 small jalapeno pepper

¼ tsp sea salt

¼ tsp ground cumin

Pre-heat grill to 400 degrees. Grill corn, covered with grill lid for 10 minutes on each side. Cut corn from cob into a bowl; stir in the zest and remaining ingredients.

Both of these cookbooks were wedding/shower gifts, which I’m feeling a little nostalgic for lately:) Have you made any good sides recently?

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