Great New Side Dish: Brown Rice Fusilli and Green Beans, Tahini Sauce, Crispy Rice Topping

Brown Rice Fusilli and Green Beans Side Dish, Lemon Garlic Tahini Sauce, Crispy Rice Topping

Brown Rice Fusilli and Green Beans Side Dish
Lemon Garlic Tahini Sauce, Crispy Rice Topping

Composed of equal parts brown rice fusilli and haricots verts, this tasty side dish is a “twist” on “rice & beans.” It is dressed with lemon garlic tahini, a fabulously creamy sauce with a deep roasted sesame flavor.

The playful topping is a take on the classic dish from Southern Italy where pasta is tossed with toasted seasoned bread crumbs – here, crispy rice cereal is toasted in butter and seasoned with salt and cayenne pepper for a crunchy spicy rice-based accent. It can be made into a vegan dish by simply exchanging olive oil for butter in the crispy rice topping.

For a refreshing addition to your side dish repetoire, serve this as a side to roast chicken or roast beef, or on a lunch or dinner buffet. It has wide appeal as a vegetarian dish with creamy and crunch textures and bold flavors, is gluten-free and mighty nutritious.

Brown Rice Fusilli and Green Beans Side Dish

Continue reading “Great New Side Dish: Brown Rice Fusilli and Green Beans, Tahini Sauce, Crispy Rice Topping”

Matsutake en Papillote with Rosemary & Cinnamon

matsutake en papillote
Matsutake en Papillote with Rosemary & Cinnamon

The unique woodsy aroma of the matsutake (pine mushroom) is what inspired this preparation en papillote. To tear open the parchment at the table and breathe, is to inhale Autumn in the Pine Forest. Just a few rosemary leaves and a restrained pinch of ground cinnamon enhance the earthy spice aromas of the matsutake. Butter gives the meaty mushroom a rich creamy mouthfeel and slight nutty flavor while sake adds a bit of moisture, balanced acidity and complex umami flavors.

Continue reading “Matsutake en Papillote with Rosemary & Cinnamon”

lacy pickled lotus root

pickled lotus root

lacy pickled lotus root

Just like the previous post on spicy pickled cucumber & wakame, lacy pickled lotus root is a unique summer side dish that offers a refreshing counterpoint to grilled meat, poultry or fish. In addition to its slightly crunchy texture and mildly sweet flavor, this aquatic vegetable graces the table with its circular stenciled patterns, a delight for the eye as well.

Continue reading “lacy pickled lotus root”

Side Dish for a Crowd

Haricots Verts, Roasted Red Potatoes, Cherry Tomatoes
Garlic Oil & Basil Chiffonade


Here’s a great side dish for a small dinner party or a huge gathering. Combine green beans, potatoes and tomatoes all in one dish with olive oil, garlic and basil for a real crowd-pleaser.  With its mix of colors, textures, and favors this easy-to-prepare dish appeals to almost everyone. What’s not to like?

Continue reading “Side Dish for a Crowd”

Broccolini

Broccolini, Torn Ciabatta Croutons, Garlic, Red Pepper Flakes

Broccolini is a cross between broccoli and Chinese kale. It is also known as asparation (a name derived from its mild asparagus flavor) and baby broccoli (although it is not an immature version of broccoli).
Cook trimmed broccolini in boiling salted water for 4 minutes.
Meanwhile heat olive oil in a large pan and cook minced garlic and red pepper flakes for about one minute.

To make the croutons: Tear day old ciabatta into pieces, toss with olive oil and dried herbs of your choice. I used Herbes de Provence. Bake in a 250° oven until crisp. Break up larger pieces with a mallet.

With a slotted spoon, move the cooked broccolini to the sauté pan.

Toss broccolini with the garlic/red pepper flake/olive oil mixture, then add the torn ciabatta. Toss again and salt to taste.

This simple recipe received rave reviews.
Excellent side dish!

Mélange de Haricots, Parmesan Sage Breadcrumbs

Side Dish Time!
Mélange de Haricots
Parmesan Sage Breadcrumbs

Sauté sage leaves in butter for a couple minutes until slightly crisp. Remove them to a paper towel. Have you tasted warm whole fried sage leaves? They melt in your mouth like a savory candy…

Add panko bread crumbs to that same butter and toss until browned. Then add grated Parmesan and torn crispy sage leaves. Turn off the heat and mix well. This is my opportunity to thank the folks at Foodbuzz for the gifts: A cool green spatula and a nifty apron. Thanks guys! And a hearty congratulations on the Launch today.

Mélange de Haricots, a mix of French Green Beans and Yellow Wax Beans. Cook the beans then toss with a little butter and salt & pepper.
I have discovered these convenient little bags of fresh (baby) vegetables at the market. Snip the corner and microwave for 3 to 4 minutes, and the vegetables come out cooked perfectly. You may have seen the baby carrots I made on Rosh Hashanah? I am equally impressed with the beans and squash.

Sprinkle the warm toasted Parmesan Sage Breadcrumbs over the cooked beans. Toss gently.

Makes a great accompaniment to filet mignon! I am sending this Mélange de Haricots over to Sra of When My Soup Came Alive blog, as she is hosting Susan’s Legume Love Affair Event for October. Do you like all kinds of beans? Make sure to check out Legume Love!