A meal is not complete without one or two healthy sides!

Ginger Garlic Greens

Ginger Garlic Greens
Prep Time
35 minutes
Number of Servings
4
Ingredients
  • 4 cups stemmed and chopped curly kale, in bite-size pieces*
  • 2 Tbsp extra-virgin olive oil
  • 1 red onion, cut into half moons
  • Sea salt
  • 2 carrots, peeled and diced small
  • 3 cloves garlic, minced
  • 1 tsp minced fresh ginger
  • 2 Tbsp freshly squeezed lemon juice
Directions
  1. Cover kale with cold water and set aside.
  2. Heat olive oil in a large, deep saute pan over medium-high heat. Add onion and pinch of salt and saute for 3 minutes. Decrease heat to low and cook slowly until onions are caramelized, about 20 minutes.
  3. Increase heat to medium. Add carrots, garlic, ginger, and a pinch of salt. Saute for 3 to 4 minutes, until carrots are tender. Drain kale and add to pan along with a scant [q:1/4] teaspoon of salt.
  4. Saute until greens turn bright green and wilt, about 3 minutes. Test greens; you may need to add 1 tablespoon of water. Continue cooking, covered, until they become just a little more tender, 2 to 3 minutes.
  5. Drizzle on lemon juice and stir gently. Serve immediately.**
Nutrition Info
120 Calories; 7.6 g Total fat (1.1 sat, 5 g mono); 14 g Carbohydrates; 3 g Protein; 3 g Fiber; 125 mg Sodium

Slow Cooked Gratin Potatoes

Slow Cooked Gratin Potatoes
Number of Servings
Serves 8
Ingredients
  • 6 medium baking potatoes, peeled and thinly sliced
  • 1 yellow onion - sliced thin
  • [q:1/2] cup Gruyere cheese
  • [q:1 1/2] cups heavy cream
  • Fresh rosemary
  • Kosher salt and pepper to taste
Directions
  1. Layer one-fourth of the potatoes on the bottom of the slow cooker.
  2. Sprinkle one-fourth of the cheese and one fourth of the onion on top. Salt and pepper.
  3. Continue layering until all of the potatoes, cheese and onion are used.
  4. Pour the cream over all.
  5. Sprinkle the top with fresh rosemary
  6. Cover and cook on Low for 7 to 9 hours, or on High for 5 to 6 hours.
Nutrition Info
338 Calories, 8 g Protein, 60 mg Cholesterol, 36 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 3 g Fiber, 19 g Total fat (12 g sat), 226 mg Sodium, [nutrition:5] Vitamin B6, [nutrition:2] Vitamin A, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Calcium, Magnesium, Potassium,

Sauteed Summer Squash

Sauteed Summer Squash
Ingredients
  • 2 Tbsp olive oil
  • 1 tsp fresh garlic, minced
  • 1 cup zucchini squash, sliced
  • 1 cup yellow squash, sliced
  • [q:1/2] tsp sea salt
Directions
  1. Heat olive oil over medium-high heat.
  2. Add garlic and saute until brown. 
  3. Add in zucchini and yellow squash and saute until just tender, about 5 minutes.
  4. Place on serving dish and sprinkle with salt.
Nutrition Info
Calories: 74 Fat: 6.8g Carbohydrate: 3.2g (Dietary Fiber: 1.2g Sugars .8g) Protein: 0.7g Sodium: 2.0g Potassium: 171g

New England Iron-Skillet Succotash

New England Iron-Skillet Succotash
Prep Time
30 minutes
Number of Servings
Serves 10
Ingredients
  • 5 fresh ears of corn
  • 3 Tbsp unsalted butter
  • 2 medium zucchini, cut into [q:1/2] inch dice
  • 2 medium golden zucchini, cut into [q:1/2] inch dice
  • 1 large white onion, cut into [q:1/2] inch dice
  • 2 medium red bell peppers, seeded, deribbed, and cut into [q:1/2] inch dice
  • 1 package (10 oz) frozen lima beans, thawed
  • [q:1/2] cup minced fresh parsley
  • Kosher or sea salt
  • Freshly ground black pepper
Directions
  1. Remove husks and silk from ears of corn and discard. Trim base of each ear so it is even and flat. Working with 1 ear at a time, stand it upright on its base in a bowl. Using a sharp knife, cut down between cob and kernels to remove kernels. Reserve kernels and discard cobs.
  2. Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Add corn and simmer for 3 minutes. Drain in a colander and then rinse under cold water until cool. Drain thoroughly, blot dry with paper towels, and set aside.
  3. In a 12-inch skillet, preferably cast iron, melt butter over medium-high heat and swirl to coat pan. Add zucchinis and onion and saute, stirring frequently, for about 5 minutes until just beginning to brown at edges. Add red peppers and saute for 3 minutes longer. Add lima beans and corn kernels. Saute, stirring constantly for about 2 minutes until vegetables are heated through. Stir in parsley and season with salt and pepper to taste. Serve immediately or keep warm for up to 20 minutes.

Roasted Asparagus with Garlic

Roasted Asparagus with Garlic
Prep Time
15 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 1 lb fresh asparagus (medium width)
  • 2 tsp olive oil
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, as garnish
Directions
  1. Preheat oven to 500°. Rinse asparagus and break off tough ends.
  2. In shallow roasting pan, place asparagus and coat with oil. Sprinkle with garlic and salt and pepper, to taste.
  3. Roast uncovered for 6 to 8 minutes (depending on width of spears), shaking pan occasionally.
  4. Serve with lemon wedges.

Sauteed Garlic Spinach

Sauteed Garlic Spinach
Ingredients
  • [q:1 1/2] pounds baby spinach leaves
  • 3 Tbsp virgin olive oil
  • 3 Tbsp chopped garlic
  • 2 tsp kosher salt
  • [q:3/4] tsp freshly ground black pepper
  • Lemon
  • Sea or kosher salt
Directions
  1. Rinse the spinach well in cold water to make sure it's very clean.
  2. In a large pot, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.
  3. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes.
  4. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
  5. Using a slotted spoon, lift the spinach to a serving bowl and top with squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
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