Tag: sides
Summer Berry Avocado Salad with Raspberry Vinaigrette
Grilled Squid & Snap Pea Salad
We all love fried calamari as an appetizer but squid can be so much more. Such an underrated member of the ocean dwelling family
We don’t have to bread and fry squid for it to be tasty, we can lightly dress and grill it to be the amazing star of a fan-tabulous salad
Let’s start with 2 pounds of squid, that has been cleaned and blotted dry
Transfer to a baking sheet and drizzle with olive oil and sprinkle with kosher salt and black pepper
We like to skewer the tentacles so they’re easier to maneuver on the grill
Note: be sure to soak wooden skewers at least 30 minutes in water before grilling
Set aside and let’s get to work on the salad ingredients
I’ve trimmed 12 ounces of sugar snap peas
We’re going to blanch them in a pot of salted, boiling water for just about 2 minutes
Remove immediately to an ice bath so the cooking process stops
While they’re chillin’, let’s mix up the vinaigrette
Measure out 2 tablespoons each of extra virgin olive oil, sesame oil and fresh lime juice and 2 teaspoons of fish sauce
Dice one garlic clove, 1 tablespoon of peeled ginger and 1/2 seeded jalapeno
Whisk all ingredients until thoroughly combined
Dry sugar snap peas on a clean kitchen towel
Dice the other half of seeded jalapeno, green & white parts of 2 large scallions, thinly slice 1/2 red pepper and rough chop and 1/4 cup of fresh cilantro
Add the sugar snap peas to a large bowl along with the rest of the veggies
Pour the vinaigrette over the ingredients in the bowl and toss well
Set aside to let the flavors meld while we grill the squid
Preheat the grill to 400 degrees F and make sure the grates are well oiled
Grill the squid 2 minutes, turn, not flip and grill another 2 minutes. This will allow the crosshatch grill marks that we like to see
Flip and grill 4 minutes more or until the squid body is easily pierced with a knife
Remove to a tray and let cool a bit before slicing
When cool enough to touch, slice the body into rings and cut the tentacles in half if they’re large
Add the squid to the veggies and toss well so they are covered with the vinaigrette
Garnish with a sprig of cilantro and serve!
Enjoy!
Simply Sundays! ~ Grilled Squid & Snap Pea Salad
Ingredients
2 pounds of cleaned squid
12 ounces of sugar snap peas, trimmed
1 seeded jalapeno, halved
2 large scallions; green & white parts thinly sliced
1/2 red pepper, thinly sliced
1/4 cup of of fresh cilantro, roughly chopped
For the vinaigrette
2 tablespoons of extra virgin olive oil
2 tablespoons of sesame oil
2 tablespoons of fresh lime juice
2 teaspoons of fish sauce
1 garlic clove, minced
1 tablespoon of peeled ginger, minced
1/2 of the seeded jalapeno, minced
Directions
2 pounds of squid, cleaned and blotted dry
Transfer squid to a baking sheet and drizzle with olive oil and sprinkle with kosher salt and black pepper
Soak a wooden skewer at least 30 minutes in water before grilling
Trim 12 ounces of sugar snap peas and blanch in a pot of salted, boiling water for just about 2 minutes
Remove immediately to an ice bath to stop the cooking process
For the vinaigrette
Measure out 2 tablespoons each of extra virgin olive oil, sesame oil and fresh lime juice and 2 teaspoons of fish sauce; dice one garlic clove, 1 tablespoon of peeled ginger and 1/2 of a seeded, diced jalapeno; whisk all ingredients until thoroughly combined
Dry sugar snap peas on a clean kitchen towel
Add the other half of the diced jalapeno, sliced scallions, red peppers and fresh cilantro
Add the sugar snap peas to a large bowl along with the rest of the veggies
Pour the vinaigrette over the ingredients in the bowl and toss well; set aside
Preheat the grill to 400 degrees F and make sure the grates are well oiled
Grill the squid 2 minutes, turn, not flip and grill another 2 minutes; flip and grill 4 minutes more or until the squid body is easily pierced with a knife
Remove to a tray and let cool a bit before slicing
When cool enough to touch, slice the body into rings and cut the tentacles in half if they’re large
Add the squid to the veggies and toss well so they are covered with the vinaigrette; garnish with a sprig of cilantro
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
© Simply Sundays 2017
All rights reserved
Roasted Brussel Sprouts
Roasting Brussel Sprouts gives them a nutty flavor and removes any bitterness you may have associated with them. The outer leaves get a little crisp and the inside stays soft
I like to add in a squeeze of lemon juice for some freshness and a sprinkle of grated Parmesan at the end for a bit of salt and even more nuttiness
I’ve trimmed and halved 1 1/2 pounds of fresh brussel sprouts
Add them to a large bowl
Drizzle with olive oil, toss well and spread out onto a sheet pan
Sprinkle generously with kosher salt and black pepper
Place in a 400 degree oven for 20-25 minutes until the sprouts are tender
Remove and place in a bowl and while they’re still hot, sprinkle with freshly grated Parmesan and a squeeze of fresh lemon
I could probably eat this entire bowl of Roasted Brussel Sprouts by myself, but I guess I’ll share if I have to
Enjoy!
Simply Sundays! ~ Roasted Brussel Sprouts
Ingredients
1 1/2 pounds of fresh brussel sprouts
Olive oil
Kosher salt and black pepper
Freshly grated Parmesan
A squeeze of fresh lemon
Directions
Trim and halve 1 1/2 pounds of fresh brussel sprouts; add them to a large bowl
Drizzle with olive oil, toss well and spread out onto a sheet pan
Sprinkle generously with kosher salt and black pepper
Place in a 400 degree oven for 20-25 minutes until the sprouts are tender
Remove and place in a bowl and while they’re still hot, sprinkle with freshly grated Parmesan and a squeeze of fresh lemon
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
© Simply Sundays 2017
All rights reserved
Collard Greens
Collard greens are very overlooked in the North as they seem to be more of a Southern staple
That being said, we personally love them and as always we’re looking to change up the menu which means collards are perfect
I find these greens to be a great side with many foods and they are great as a substitute for spinach and kale in soups
Here I have a large bunch of collard greens that I’m rinsing in cold water, they usually have a lot of dirt and grit so make sure to clean them well
Pat excess water off the leaves with a paper towel
Remove the main stem by cutting along both sides
Repeat until all the stems have been removed
Stack the leaves on top of each other and roll them up then slice down the center
Then cut along the length
Bring a pot of salted water to a boil
Drop the collard greens in and blanch for 2-3 minutes
Immediately remove them to an ice bath to stop the cooking process
If we are talking about Southern inspired flavors, we are talking about some bacon!
We will need 1 onion, 3 garlic cloves and 4 slices of bacon
Peel and chop the onion, garlic and slice up the bacon
Lets get the bacon in a pan over medium heat
We are going to render this down for 3-4 minutes
Next we will add in the onion and garlic
One of my all time favorite smells in the kitchen is onions and bacon cooking together
What could be better?
I guess some garlic!
Let this cook 5-6 minutes or until the bacon is nicely browned and the onions are soft and translucent
Now lets add in the collard greens
Now it’s time to ramp up the flavor
We will need 2 tablespoons of red wine vinegar, 2 tablespoon of honey, 1 tablespoons of Red Hot and 1/2 teaspoon each of kosher salt and ground black pepper
Add these ingredients to the collard greens
Stir everything together and bring to a low simmer
Cook 10-12 minutes or until slightly wilted but with a little chew left
This is how I prefer collard greens, you can cook them longer for a softer effect
Season with salt and pepper if needed and there you have it
A delicious and easy side!
Enjoy!!!
Simply Sundays! ~ Collard Greens
Ingredients
1 bunch of collard greens
4 slices of bacon
1 onion
3 garlic cloves
2 tablespoons of red wine vinegar
2 tablespoons of honey
1 tablespoon of red hot
1/2 teaspoon of kosher salt
1/2 teaspoon of ground black pepper
Directions
Rinse the collard greens in cold water, they usually have a lot of dirt and grit so make sure to clean them well. Remove the main stem by cutting along both sides. Repeat until all the stems have been removed
Stack the leaves on top of each other and roll them up then slice down the center. Then cut along the length
Bring a pot of salted water to a boil, drop the collard greens in and blanch for 2-3 minutes. Immediately remove them to an ice bath to stop the cooking process
Peel and chop 1 onion, 3 garlic cloves and slice 4 strips of bacon. Add the bacon to a pan over medium heat. We are going to render this down for 3-4 minutes. Add in your onion and garlic and cook until tender. cook 5-6 minutes or until the bacon is nicely browned and the onions are soft and translucent
Add in the collard greens and 2 tablespoons of red wine vinegar, 2 tablespoon of honey, 1 tablespoon of Red Hot and 1/2 teaspoon each of kosher salt and ground black pepper
Stir everything together and bring to a low simmer. Cook 10-12 minutes or until slightly wilted but with a little chew left. Season with salt and pepper as needed
Architec Gripperwood Cutting Board
© Simply Sundays 2017
All rights reserved