Are you a one dish Betty, preferring to schlop all of your vegetables, meat and potatoes in one casserole dish? Don’t get me wrong, casseroles have their place at our dinner table. They are quick, easy and can often be prepped ahead of time. On the other hand, it sets a certain mood to have dinner where there is one main meat and several delicious side dishes. These particular side dishes go well with anything, are fairly easy to prep and will complete your meal with a touch of elegance!
Sauteed Spinach and Mushrooms
You will need:
3 tablespoons butter
2 large portobello mushrooms, sliced
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1/4 teaspoon fresh basil, chopped
1/4 teaspoon black pepper
1-2 cloves garlic, chopped (depending on your taste for garlic)
2 tablespoons dry red wine
1/4 cup grated Parmesan cheese
Directions:
Melt butter in a large skillet or saute pan over medium heat. Saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through. Pour in wine and reduce heat to low; simmer 1 minute. Stir in Parmesan cheese and serve.
Cold Almond Carrot Salad
These deliciously spiced carrots will add flair to a meal. Is it worth going through the trouble of slicing all these vegetables and seasoning them? Of course–especially if it gives them just enough twist that your family will eat them!
You will need:
2 pounds carrots
sliced 1 small onion
thinly sliced 1 small green bell pepper, cut into thin strips
1/2 cup vegetable oil
1/2 cup white sugar
1/4 cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil
Directions:
In a medium saucepan with enough water to cover the carrots, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir frequently until sugar is dissolved. (Be careful not to burn the sugar!)
Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold. Garnish with slivered almonds if desired.
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