Category: Side Dishes

Herb Marinated Grilled Vegetables

Grilled veggies are a mainstay summer side dish at our house, and the recipe that I’m sharing with you is not just any grilled vegetable recipe — it’s the best grilled vegetable recipe!

It’s based on Giada De Laurentiis’ recipe which I’ve modified. To be honest, the marinade is what really sets it apart. It’s an olive oil and balsamic vinegar dressing infused with garlic, rosemary, basil and parsley. The dressing brings your grilled veggies to a whole new level!

Cutting the vegetables is a little time intensive, but I promise you will not regret the effort you put into making these veggies. In fact, you will likely get more than one meal out of them — and the longer they marinate, the better they taste.

I generally serve these veggies as a side dish, but they are delicious on a sandwich (with hummus or goat cheese). You can also chop up the leftover veggies and serve over salad greens or mix them into quinoa or farro.

You can modify the recipe based on the veggies you have on hand (e.g., substituting summer squash for zucchini), and you can adjust the quantity of marinade depending on whether you want to make more or less veggies.

Herb Marinated Grilled Vegetables

3 zucchini
3 Japanese eggplant
3 red, yellow or orange bell peppers
12 baby portobello mushrooms (e.g., cremini or baby bella mushrooms)
1 bunch of asparagus
2-3 bunches of scallions
Olive oil (approximately 6-8 tablespoons — but don’t be afraid to use more, if necessary)
Salt and pepper to taste

For the marinade:

1/2 cup of olive oil
4 tablespoons balsamic vinegar
2 cloves of garlic, crushed
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 tsp fresh rosemary, chopped

Turn on your grill, and set it to high. In the meantime, prep your veggies. You want thick cuts in order to survive the grilling process. Cut zucchini and eggplant in 1/4 inch thick slices (long ways). Seed the bell peppers and cut into quarters (the larger slices will be easier to grill vs. smaller strips). Trim the asparagus (check out our article on how to properly prep asparagus!), and wash and remove the bottom stems of the mushrooms. Trim bottoms and tops of scallions.

Arrange cut and prepped veggies on a large baking sheet. Drizzle with a few tablespoons of olive oil — not a thick coating, but a light coating on all the veggies so that they don’t stick to the grill. Season with salt and pepper to taste.

While grill is heating, make the marinade.

In a small bowl, add olive oil, balsamic vinegar, garlic and chopped herbs. Whisk until incorporated. Set aside.

When the grill comes to temperature, arrange vegetables and cook until they are tender and have grill marks. You will likely need to grill the veggies in batches. Once they are cooked, place them on a large cookie sheet and keep adding to the pan as additional veggies are ready.

While the grilled vegetables are warm, pour the marinade over them. Seal the pan with foil and let them sit until they come to room temperature. You can serve the veggies at room temperature or you can place them in the refrigerator for use at a later date. The longer they marinate, the better they taste!

Helpful tips: Make sure your grill is very hot and the grates are clean. Grilled veggies don’t taste good with leftover charred bits on them! Additionally, if you don’t use all of the marinade, use the extra to dress your salad!

July 9, 2014
Asian Peanut Kale Salad

Kale is so mainstream now, you can find it anywhere and on most menus. In fact, my brother raved about a kale salad he had recently at an upscale chain restaurant, and since we are all about kale, I decided to re-create it. If you search the Internet you will see that others have tried their hand at re-creating this salad. But, with some educated-guessing, we came up with our own version!

Personally, I think all salads should be chopped. I think they just taste better and the flavors meld together better. And, when eating Kale raw, cutting it every-so-finely makes a big difference! It creates a much lighter consistency to what can be a tough green. All of the vegetables in this salad are sliced finely — what we call chiffonade. In fact, earlier this year we offered tips on preparing your greens which showed you this chopping method.

This is a great summer salad, and I bet it will convert your non-kale-eating friends into kale-eating junkies.

Enjoy!

Asian Peanut Kale Salad

This is a hefty size salad and will feed a crowd.

For the salad:

1 bunch of kale, washed, ribs removed and cut chiffonade (approximately 7 cups)
1 medium sized Napa Cabbage, bottom removed and cut finely (approximately 4 cups)
1/2 bunch of cilantro, finely chopped (approximately 1 cup)
1 bunch of scallions, finely chopped (approximately 1 cup)
20 leaves of mint, finely chopped (approximately 1/2 cup)
3/4 cup chopped roasted peanuts

For the dressing:

3/4 cup of roasted peanut oil
1/4 cup of rice wine vinegar
juice of 1 lemon
2 tablespoons of honey
1 tablespoon of Dijon mustard
1 tablespoon of soy sauce
1/4 teaspoon of garlic powder
salt and pepper to taste

Finely chop (chiffonade) the kale, cabbage, cilantro, scallions and mint (see picture below for desired consistency).

Add greens to a very large bowl and set aside.

In a separate bowl combine the peanut oil, rice wine vinegar, lemon juice, honey, mustard, soy sauce, garlic powder, salt and pepper, to taste. Whisk the ingredients until they form a dressing consistency.

Pour the majority of the salad dressing over the greens and top with the majority of the roasted peanuts. Toss the salad. Garnish with reserved chopped peanuts.

Helpful hint: Check to see whether or not the salad is dressed enough for you. The cabbage in the salad will break down, releasing water, so you might not find the salad is “wet” enough at first. If you have the time, let it sit about 30 minutes, before adding the rest of the dressing.

June 18, 2014
Our Favorite Farro Salad

Farro is an ancient grain, most commonly found and grown in Italy. It can be added to soups and salads, and if you’ve never tried it before, here’s the perfect introduction.

This farro salad has been eaten, adapted and shared by all three of us at Two Fit Moms. It’s a staple, the perfect side dish, great for barbecues and events — and everyone loves it. I make it about once a week during the summer when tomatoes are ripe and plentiful.

I can bet that my colleagues make certain additions and substitutions to make this salad their own — but I tried to capture the basic salad recipe here for you. You can feel free to jazz it up — adding chopped cucumbers, or a vidalia onion for a bit more sweetness or other chopped herbs.

Please let us know what you think of this recipe. We hope you love it as much as we do!

Our Favorite Farro Salad
serves a crowd, or 4-6 people with leftovers!

1, 14 ounce bag of farro (rinsed and drained)
4 1/2 cups of water
1 pint of cherry or grape tomatoes cut in half
1/2 red onion, chopped
1 1/2 cups of steamed string beans, cut into bite-sized pieces
1/4 cup of parsley, chopped
1/3 cup of olive oil
3 tablespoons of balsamic vinegar
1 clove of garlic, crushed
salt and pepper

Add water, two teaspoons of salt and the farro to a large pot and bring to a boil over medium/high heat. Lower heat and let simmer for approximately 20 minutes until most of the water is absorbed and the farro is tender (but still firm). Drain the farro and add to a large bowl. Set aside.

In a separate bowl, add the olive oil, balsamic vinegar and crushed garlic; whisk until combined. Add tomatoes, red onion, string beans and parsley to farro. Add the dressing to the farro salad (while still warm). Toss. Season with salt and pepper to taste, and toss again.

Serve warm, at room temperature or cold (the longer it sits, the better it tastes!)

June 11, 2014
Smashed Potatoes

I love potatoes — mashed potatoes, roasted potatoes, french fries, potatoes au gratin. The list goes on and on . . . .But, I also like easy recipes and ones that the whole family will enjoy. This recipe for smashed potatoes is really very simple. And, they are fun to make, because you get to smash the potatoes with a mug — almost as if you were making tostones.

However, nothing is fried, so this is a great healthy side dish. The potatoes are oven baked and seasoned with delicious smoked paprika, garlic powder, salt and pepper. They are a great alternative to a roasted potato — and I market them as french fries to get my kids to eat them!

So, next time you are at the market, grab a bag of baby new potatoes (they can be white, Yukon gold, or red potatoes). And because all bags of potatoes seem to come in different weights, you choose the amount of olive oil and seasoning you put on them.

Smashed Potatoes

1 bag of baby new potatoes (I like the white or Yukon gold varieties)
A few tablespoons of olive oil
Smoked paprika
Garlic powder
Salt
Pepper

Add cleaned potatoes to a pot of water. Bring the water and potatoes to a boil over medium-high heat. Boil until potatoes are fork-tender — mine took about 25 minutes. Drain potatoes and let them cool so that you can handle them.

In the meantime, preheat your oven to 400 degrees. Take a large cookie sheet and coat the bottom lightly with olive oil. Place potatoes on the cookie sheet a few inches apart so that you can allow them to spread when you smash them. With a flat bottomed coffee mug, push down on the potato until it flattens (check out the picture to the right). Once you have flattened all of the potatoes, drizzle a few tablespoons of olive oil over them and sprinkle with paprika, garlic powder, salt and pepper. There’s no precise measurement for the spices, but take a look at the picture in the header to get a sense of how much spice I used.

Bake until potatoes crisp up a bit – time will all depend on how many potatoes you have and their size, but 20 minutes is probably a good estimate.

Enjoy!

Helpful Hint: If you tend to be short on time in the evening, boil your potatoes during your morning routine. Drain them, and leave them on your countertop (or in the fridge, if you prefer) for smashing and oven roasting later.

May 28, 2014
White Bean Dip with Seasoned Pita Chips

This white bean dip recipe that I’m sharing with you is a modified version of a dip that I found in a Giada DeLaurentiis cookbook (Everyday Italian) years ago. It’s become our hummus alternative. In fact, it’s a family favorite and frequently graces our events (right alongside my husband’s famous guacamole!). And, it very may well be on the menu this Memorial Day weekend!

It’s really a cinch to make. With only a few ingredients, and a food processor on hand, you will have a delicious homemade white bean dip in no time!

I serve my dip with seasoned pita chips — a homemade take on a store-bought favorite. This too requires very little effort and, I bet you have most, if not all, of the ingredients in your pantry. Once you make homemade pita chips, you will turn your nose up at the store-bought kind! The pita chip recipe follows as well.

As with most of our recipes, this one can be modified and adapted to suit your needs and tastes. You will also notice that we generally “season to taste” which allows you to control the amount of spices, specifically salt.

Enjoy!

White Bean Dip

Yields approximately 2 cups of dip.

2, 15 ounce cans of white cannellini beans, rinsed and drained
1/2 cup of olive oil
1/2 cup of parsley
1 clove of garlic, crushed
1 teaspoon of salt
1/8 teaspoon of pepper
4 tablespoons of fresh lemon juice

Add beans, olive oil, parsley, garlic, salt, pepper and juice of one lemon to the bowl of a food processor. Pulse until combined and creamy.

Serve with homemade pita chips (recipe follows) or fresh veggies.

Homemade Seasoned Pita Chips

four large, whole wheat pita rounds, cut into eighths
olive oil
oregano
garlic powder
salt
pepper

Preheat oven to 400 degrees.

Arrange pita on an oiled sheet pan (you might need two depending on the size of your pan). Drizzle with olive oil and sprinkle with oregano, garlic powder, salt and pepper.

Bake for 10-15 minutes until toasted and lightly browned.

Pita will harden as it sits.

May 23, 2014
5-Ingredient Guacamole

Cinco de Mayo is around the corner and what better way to celebrate then to whip up some guacamole?

Rumor has it that my husband makes some of the best guacamole around. His guacamole is usually a big hit at our parties, with guests parking themselves in front of it, so I thought it was worth sharing!

It’s really very simple to make and only includes five main ingredients — avocados, garlic, lime, salsa, cilantro — and, some spices that you likely already have on hand. We suggest you serve it with tortilla chips — or raw veggies if you want to offer a healthier option.

Of course, as with all of our recipes, you can modify it to your liking and substitute ingredients, as necessary. For example, if ripe tomatoes are available in your neck of the woods, throw some chopped tomatoes into your guacamole (vs. the salsa we suggest). If you don’t like cilantro, skip it.

Make the recipe your own! (but, it’s pretty good as is!)

5-Ingredient Guacamole

4 ripe Haas avocados

1 large clove of garlic, crushed

juice of 1 lime

1/2 cup of store bought salsa

handful of cilantro, chopped

1 teaspoon of salt

1/2 teaspoon of cumin

1/8 teaspoon of pepper

Cut avocados in half, remove pit, score each avocado and scoop flesh out into a bowl. Mash the avocado with a fork until you achieve the desired consistency (some people like their guacamole chunky, others like it more mashed — all a matter of preference). Add crushed garlic, juice of one lime, chopped cilantro, salt, cumin and pepper. Mix until incorporated. Serve immediately!

Enjoy~

May 2, 2014
Quick Tips for Preparing Asparagus

I love asparagus, and recently my kids started to really like it too – which means it will be a staple on my menu this season.

I have a feeling, though, that many people pass up asparagus because they don’t know how to prepare it. So, this article serves two purposes — one, to get you to try asparagus, and two, to help you learn how to prepare it properly.

First, when you go to the market, look for a bunch of asparagus that has uniform thickness. This will ensure that the asparagus cooks evenly. You also want to make sure it’s fresh — it should be crisp and bright green.

The most important part of prepping asparagus is removing the lower, tough portion of the spear. Most people just chop the bottoms off the spears without much thought, but there’s actually a method to trimming asparagus.

Rather than randomly cutting a portion off the bottom, you take the spear between both of your hands and bend. The spear will break naturally separating the tough lower portion from the more tender, upper portion of the spear. (For those of you looking to make use of the trimmings, you can reserve them for stock!)
The spears may not all be the same exact length, but that won’t affect the cooking process.

Now that we have prepped the asparagus, let’s cook them! I prefer to roast them, but you could also saute them in a pan with olive oil or blanch them in a pot of boiling water. We are big on roasting our veggies these days, so here’s a quick and tasty preparation for roasted asparagus!

Lemon-Garlic Scented Asparagus

Serves 4-6 adults (with leftovers!)

Before we launch into the recipe I just want to point out that you DO NOT want to pour lemon juice on top of your asparagus. The lemon juice will turn your asparagus gray — it will turn most other green veggies the same color. Instead, we are using lemon zest which will not affect the color of your asparagus, but will scent it with a wonderful lemon flavor!

2 bunches of asparagus, stems trimmed

1 lemon, zested

1 garlic clove, crushed

olive oil

salt and pepper to taste

Preheat oven to 400 degrees.

Arrange trimmed asparagus in a single layer on a large baking sheet. Drizzle a few tablespoons of olive oil over the asparagus, season with salt and pepper to taste. Roast asparagus for approximately 20-30 minutes, turning them occasionally, until tender and browned (cooking time will vary based on the width of the asparagus).

While the asparagus is roasting, mix together the lemon zest, crushed garlic and 2 tablespoons (or so) of olive oil in a small bowl.

Remove asparagus from the oven and arrange on a platter. Drizzle lemon/garlic/olive oil mixture on top of the asparagus.

Serve and enjoy!

The good thing about this recipe is that you can modify the amount of garlic and lemon zest you use, so make it your own!

April 19, 2014
How to Roast Veggies

If you think you are too busy to cook and prepare vegetables for yourself each day, I have the perfect solution for you. Embrace your cookie sheet. My cookie sheet allows me to prepare larger quantities of vegetables at one time. Instead of cooking for just one meal, I roast enough veggies for two or three meals. Unlike boiled or steamed vegetables, which may feel soggy and limp on day two or three, roasted vegetables maintain a delicious flavor and can be chopped into omelettes, pureed into soups or layered onto a sandwich with a balsamic glaze. Let me show you a basic technique.

I happen to be working with yams in this tutorial, but I highly recommend using this method for all sorts of vegetables. Broccoli, cauliflower, carrots and different types of squash are all good choices.

Step 1
Pre-heat your oven to 375 degrees. If you are working with yams, buy organic so you can just scrub the skin and keep it on. Cut the yam in half lengthwise.

Step 2
Place each half, face down onto your cutting board. Slice each half into thirds, lengthwise.

Step 3
Now that each yam is cut in half and then into long strips, cut these strips into smaller bite-sized pieces (about ¼ inch or ½ inch thick).

Step 4
Toss the bite-sized yam pieces into a bowl with olive oil. My rule of thumb is to use about 1 tablespoon of oil for each yam in my recipe. The yams should not be dripping with oil but have a slight sheen. Season with salt and pepper.

Step 5
Spread the oil-coated vegetables in a single layer onto a cookie sheet. Bake in the oven for 20-25 minutes.

Use this method to prepare all of your vegetables when you are short on time! Enjoy your roasted yams/vegetables as a side dish or as an ingredient in a completely new dish!

April 6, 2014
Shaved Fennel Salad

Spring has sprung, and while it’s still a little chilly in our neck of the woods (e.g., New Jersey), we are eagerly embracing the change of season. Soups and stews and hearty meals have dominated our menus, and maybe yours too! But, in honor of spring, we are going to lighten things up a bit, and we thought this delicious shaved fennel salad was the perfect recipe to ease us into the season!

There’s really nothing to it, but I think what makes it so tasty is the fennel itself. We are using the fennel bulb which has a slightly sweet yet subtle licorice flavor. It is refreshing and offers the added bonus of being great for digestion.

The other thing that sets this salad apart is the combination of textures — the crisp greens and the shaved vegetables — makes a tremendous difference adding unexpected layers of depth. If you don’t already have a mandoline, I suggest you run out and buy one. I have a handheld mandoline that fits nicely in my cutlery drawer. However, if you don’t have a mandoline on hand, you can still make this salad, you will just need a knife sharp enough to cut very thin slices.

The recipe is fairly simple and can be adjusted to suit your tastes and diet. It is also just gorgeous and makes a lovely presentation, as you can see from the picture above.

Shaved Fennel Salad (serves 4-6)

1 five oz bag of spring mix (or any other salad combination you like)

1 large bulb of fennel (tops removed)

1/2 red onion

A few turns of cracked black pepper

Shaved parmigiano reggiano (optional)

Your favorite balsamic vinaigrette

Step 1:
Wash and spin your greens and set aside in a large bowl.

Step 2:
Prep the fennel. Remove the tops of a large bulb of fennel and cut about a half inch off the bottom of the fennel bulb.

Cut the fennel in half lengthwise.

Next, remove the core with a sharp knife.

Last, shave each half with a mandoline or cut it thinly with a sharp knife.

Step 3:
Peel half of a red onion and either shave it using a mandoline or cut it thinly with a sharp knife. Onion slices should resemble a half moon.

Step 4:
Assemble the salad. Add fennel, red onion, a few turns of cracked black pepper and your favorite salad dressing (I suggest a balsamic vinaigrette) to your lettuce greens. If you like, top with shaved parmagiano reggiano. Toss and serve.

Voila!
If you are interested in using a mandoline to create thin vegetable slices for your salad, here is a mid-priced option for you to consider.

March 31, 2014
Balsamic Brussel Sprouts

Brussel sprouts conjure up images of my childhood….not the good moments, unfortunately. I remember whining and crying at the dinner table as I faced a plateful of mushy baby cabbages that made me want to gag. I know that so many of you must have had similar experiences, which is why I am SO excited to introduce you to THIS recipe. I’m not exactly sure when my mom started making this version of brussel sprouts, but I am very grateful for the change. Trust me. This recipe makes me WANT to eat brussel sprouts just about every day. Give this a try.

Ingredients:

1 lb brussel sprouts
1 Tbsp olive oil
2 tsp balsamic vinegar
¼ cup vegetable broth
⅓ cup crushed walnuts
salt & pepper (optional)

Step 1
Cut the hard end off of each brussel sprout, and slice each one into fourths.

Step 2
Heat 1 tablespoon of olive oil in a deep pan, and sautee the brussel sprouts for 5 minutes until they are golden in color.

Step 3
Add ¼ cup of vegetable broth and 2 teaspoons of balsamic vinegar to the pan. Stir the liquid, and then cover the pan. Allow ingredients to simmer over a low flame for 5 minutes.

Step 4
Mix ⅓ cup of crushed walnuts into the pan. Add salt and pepper to taste.

February 24, 2014