Yukon gold potatoes and red skin potatoes combine with yogurt and lots of greens to make one healthy and sexy salad.
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Side Dish
Spicy, tangy and healthy all rolled into one dish. This spicy roasted cauliflower has all the flavors of Indian curry without the usual fat and calories.
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A lightened up but still tasty cornbread muffin is a perfect snack on its own but tastes even better when paired with chili, pulled pork or bbq chicken.
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Sour plums from the Hollywood Farmer’s Market lose their international borders as they go from one cuisine to another and become salt pickled sour plums.
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Fava beans are another sure sign of Spring. Pair up this farmer’s market find with some lemon juice, olive oil and Manchego cheese and you’ve got the perfect appetizer.
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Beef Short Ribs aren’t just for fancy dinners anymore. Take a tip from the Kogi Taco Truck and use them for BBQ Beef Short Rib Sandwiches.
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Looking for that sweet and tangy taste just got easier. Making bread and butter pickles doesn’t take long and your refrigerator does all the hard work.
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Roasted sweet potatoes and beets meet up with tangy red onions and pistachio crusted goat cheese to make light but filling salad. Yes, you can put sweet potatoes in a salad!
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Brussel sprouts do not have to taste bland and slimy to be good for you. These pan fried brussels sprouts are crispy and tasty with the addition of toasted hazelnuts and dried cranberries.
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Stir fried snow peas are a quintessential Asian side dish. We changed things up a bit with a chiffonade of snow peas, a handful of shredded coconut and cooking it in coconut oil.
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Fennel has traditionally been used only in cooked dishes, but thinly shaved cucumbers and fennel mixed with creamy Greek yogurt makes for a light and tangy summer side dish.
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