Are you a vegetarian? Could you be? Do you just want to take a day off from overindulging and veg out? Literally? Here are some of our favorite side dishes- when you put them all together, they become a main dish- gorgeous colors, nutrients and light on the calorie side. Carrots, potatoes and green beans- they’ve never been so good. If you’re in charge of side dishes, try these recipes.
My grandmothers did not fool around when it came to nutrition and taste- both equally important in their kitchens. I remember my grandmother Viola stopping at Calandra Cheese in Nazareth, Pennsylvania. They wrapped their ricotta in white waxed paper- a large slab would be plenty to make the filling for her manicotti. I loved when she cut a slice for me to eat- just plain- just like that- no salt or pepper- just the firm, sweet, delicious ricotta. It was a treat- I mention it because there’s a tip below- you can whip ricotta with chives and serve it with the sweet carrots. Two grandmothers- two different ways of cooking- but one’s recipes always enhanced the others.
GRANDMA LUCY’S SWEET CARROTS
Serves 6 to 8
Ingredients
1 pound baby carrots, peeled and cleaned
2 tablespoons granulated sugar
Salt and freshly ground black pepper to taste
Butter to taste
Directions
In a saucepan, cover the carrots with water. Stir in the sugar and bring to a boil. Cook until tender, then strain. Add the salt, pepper, and butter.
If you like, take a cup of ricotta, add chives, whip until fluffy. Serve your carrots on a bed of the ricotta. The restaurants in heaven make nothing better.
“Then there were Grandma Lucy’s potatoes, which she boiled with the skins on, then peeled and quartered. She liked to work with potatoes that way because she felt they stayed firmer and held their shape.” -Cooking With My Sisters, by Adriana Trigiani and co-author Mary Trigiani
GRANDMA LUCY’S QUARTERED POTATOES
Serves 8
Ingredients
10 medium-sized red potatoes
¼ cup olive oil
11/8 cup vinegar
½ cup chopped onion
Salt and freshly ground black pepper to taste
Directions
Boil the potatoes whole and unpeeled. When done, drain and remove to a bowl, allowing to cool for 5 to 10 minutes. While still warm, peel off the skins, then quarter the potatoes. If the quarters are too large, cut in half, throw them in a saucepan with the olive oil, chopped onion and brown- add the vinegar slowly- potatoes will soak up the tangy liquid. Salt and pepper to taste.
Italian Roast Potatoes, as featured in NYT Cooking
GRANDMOM TRIGIANI’S GREEN BEANS IN TOMATO SAUCE
Serves 4
Ingredients
2 cups fresh green beans
3 tablespoons olive oil
1 cup tomato sauce
Salt and freshly ground black pepper to taste
Directions
Snip the ends of the beans and wash them thoroughly. Drizzle the olive oil in a frying pan. Pour in the tomato sauce and let it simmer. Place the beans in the sauce and allow them to simmer until they are cooked- leave the lid on the pot When the tomato sauce has thickened, season with salt and pepper and serve.
