Category Archives: Side Dish

This is one of those side dishes I whip up when I have limited fresh veggies around.  I seem to always have a can of asparagus in the pantry.  One can serves my family of four.

by Elizabeth Dronet

1 can asparagus, drained (I like DelMonte.)
2 Tbsp lemon juice
2 Tbsp melted butter
Dash of garlic powder
Parmesan cheese
Paprika

Preheat the oven to 400.  Gently place the asparagus in an 8×8 glass dish.  Pour melted butter and lemon juice over the top.  Move dish from side to side to coat.  (Try not to touch the asparagus because it is very tender.)  Very lightly sprinkle some garlic powder over them.  Top with Parmesan cheese and a sprinkle of paprika.  I have found that I do not need to add salt.  Cook about 15 minutes or until bubbly.  Serve with a large fork.

Tomatoes with Feta

by Elizabeth Dronet

Plum tomatoes
Salt and pepper to taste
Fresh basil, chopped
Crumbled feta cheese
Italian salad dressing

Cut tomatoes in half lengthwise and place on a baking sheet cut sides up.  Sprinkle with salt and pepper, basil, and feta cheese.  Top with Italian dressing.  Cook in the oven for 5 minutes.  Broil on low for about 2 minutes.

*I throw these in the oven when the oven is already hot because I’m baking something else.  The temperature is not too important.

by Elizabeth Savoie Dronet

12 oz trimmed green beans
8 grape tomatoes halved
8 Kalamata olives halved
Salt and pepper to taste
Fresh basil to taste
Crumbled feta to taste
Olive oil to drizzle over

Cook green beans until tender.  Cool in cold water.  Mix in all ingredients and serve.

This Asian style broccoli is one of Dave’s favorites. He even asks for it to be on his birthday dinner menu.  It goes well with corn or veggie pancakes.

adapted from a recipe in Southern Living magazine.

1 pound fresh broccoli spears
1 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp vegetable oil
2 tsp vinegar (I like white wine.)
2 tsp sesame seeds, toasted

Steam broccoli in the microwave until crisp tender about 7-10 minutes.  Drain off water.

Stir together sugar, soy sauce, oil, and vinegar in a microwave safe bowl.  Warm in the microwave so sugar will dissolve.  (Microwave in 30 second intervals, stopping to stir.)

Drizzle over broccoli and sprinkle with sesame seeds.

by Pat Savoie

5-6 large red potatoes, peeled and chopped
salted water
1/2 stick of butter, more or less
1/4-1/2 cup warm milk

Boil potatoes in salted water until very tender.  Drain and place in mixer with butter and combine at low speed.  Add warm milk a little at a time, increasing speed as you add it.  Add milk until desired consistency. Beat until smooth.  Add salt to taste.

by Jane–Elizabeth’s mother-in-law

Squash:
4 cups yellow squash sliced and quartered
1/2 cup diced onion
4 Tbsp butter
1/2 tsp salt
1/4 tsp pepepr

Place together in a covered glass dish.  Microwave until tender, about 7-10 minutes stirring halfway through.

Cornbread:
Prepare one envelope cornbread mix according to the directions.  I like the Texas brand with honey.  Place in a greased 9×5 dish.  Cover and microwave about 5 minutes or until fully cooked.  Do not over cook.

Squash & Cornbread:
1 egg
3 Tbsp diced pimento
1 Tbsp diced green chilies
Colby, cheddar, or Mexican blend cheese

Crumble the cornbread.  Add half to the squash along with egg, pimento, and chilies.  Cover and microwave for 2 minutes.  Stir in the remaining cornbread and top with cheese.  Cover and microwave for 4 minutes.