Recent, Enjoyable, Simple Vegetable Sides

I read somewhere not too long ago, “You won’t believe how much steamed broccoli you make once you have kids.”  To which I thought, even more than I make as a childless adult?!  Vegetable sides are so important, yet balancing ease and flavor can be complicated, especially on a weeknight.  No offense to steamed broccoli, which is a part of many of our tasty and nutritious dinners, but I’ve recently resolved to try harder.  

Finding recipes is not the difficult part.  I have dozens of cookbooks, many with chapters dedicated solely to vegetables, but I often reject them due to the complexity involved.  Who has time to prepare multiple components on a random Tuesday for a dish that often takes up just the corner of the plate anyway?  I’ve learned it’s usually easier to not follow a recipe in these situations, and instead keep in mind this stress-free process.

  1. Start with one vegetable.  

  2. Don’t plan for extra embellishment.

  3. Let your pantry lead the way.

Sometimes these guidelines lead directly to steamed broccoli, and that’s great.  But the third step often involves breaking the first two, and then the possibilities are endless.  Most of the simple sides I make do in fact contain a second vegetable, or an herb, nut, or seed, and it’s nearly always dictated by the existing contents of my pantry.  It works because this is not how I cook every day, and the leftover ingredients from whatever new dish I've recently tried generally provide the basis for the following few meals.  It’s economical -- to both the wallet and the mind -- providing maximal output for minimal effort. I don’t have to buy anything, I don’t have to think about anything, I just do.  

If there’s an avocado on my counter, I chop it and add it.  If I’ve got parmesan, I shave some over top. I take 30 seconds to emulsify mustard, olive oil, and vinegar, and that’s a dressing for anything.  A sprinkle of sesame seeds and chopped scallions is probably my current favorite garnish, but really, again, the possibilities are endless.  I've come up with some of my favorite repeats this way.

Here are some new-to-our-kitchen vegetable sides that have hit the marks of both time and taste.  All recipes are approximate because when it comes to simple, weeknight cooking, I prefer to eyeball everything.

 

SESAME SOY CARROTS, inspired by Gwyneth Paltrow’s It’s All Good

Heat about 1 tsp of olive oil in a large skillet over medium heat.  Add minced garlic and ginger and stir until fragrant, about 30 seconds.  Add 1-2 cups of shredded carrots and stir to coat all in the oil. Pour in about ½ cup of water, 1 tbsp soy sauce, and ½ tsp of sesame oil.  Turn the heat up to high and cook until liquid evaporates -- I usually cover the skillet for about three minutes to steam the carrots first, and then uncover it for the remainder of evaporation time.  Sprinkle with sesame seeds and serve.

 

RADISH SALAD

Early this spring I went through a radish salad phase, which culminated in a mind-blowing triple-radish salad -- pickled, butter poached, and raw over goat cheese butter -- from my new favorite restaurant, The Cooks’ House in Traverse City, MI.  At home, however, I like to slice the radishes thin, and toss with olive oil, white wine vinegar, chopped walnuts, and basil (and salt and pepper).  

 

SIMPLE SESAME CUCUMBER SALAD, inspired by Jessica Seinfeld’s Food Swings

Slice one seedless cucumber into the thinnest slices you can, and place in bowl.  Add the juice of one lemon, 1 tbsp of olive oil, 1 tbsp chopped dill, 1 tbsp sesame seeds, and a pinch of salt, and stir.

 

PAPRIKA POTATOES, inspired by Alison Roman from New York Times Cooking

Heat oven to 425F.  Cut potatoes into about 1-inch cubes.  Coat in olive oil, and sprinkle with salt, pepper, and smoked paprika and spread on a sheet tray.  Ms. Roman instructs to cut lemon slices and set those about the tray as well, which I did and would do again if I had a lemon on hand. Roast for about 35-40 minutes. Many recipes will instruct on using a certain type of potato, and to toss or flip them midway through the cooking time -- I find as long as you don’t move the potatoes that any variety will crisp up rather nicely.

 

SAUTEED GREENS, WITH OR WITHOUT WHITE BEANS AND/OR TOMATOES

Heat about 1 tbsp of olive oil in a large skillet over medium-high heat.  Add minced garlic and cook until fragrant, about 30 seconds. If using beans, add 1 can and cook until heated through, about 3-4 minutes.  Try not to move them too much, so they can crisp on one side. If using tomatoes (canned or fresh), add and cook until soft. Add about two handfuls of spinach or another green.  Sprinkle with salt and pepper and cook until wilted. Sprinkle with parmesan before serving.

 

TURNIPS, SAUTEED OR ROASTED

This one was inspired by our first CSA pickup and a recent episode of Spilled Milk.  We had baby turnips, which I cleaned and sauteed in olive oil, salt, and pepper until browned.  Molly Wizenberg roasts hers, and I’d like to give it a go soon.

 

AVOCADO CUCUMBER SALAD, inspired by Julia Turshen and Deb Pearlman

Chop a cucumber into about ½ inch cubes.  Same for the avocado. Mix 1 tbsp of mayonnaise, the juice of 1 lime, a dash of hot sauce, and salt and pepper to taste.  Add the cucumber and avocado. Top with chopped scallions and cilantro.

 

GLAZED ROASTED CARROTS, inspired by New York Times Cooking

Heat oven to 400F.  Chop 1-2 bunches of carrots in about ½ inch to 1 inch pieces (a variety is nice).  Drizzle with olive oil and roast on a sheet tray for about 35-40 minutes. Meanwhile, whisk together 2 tbsp balsamic vinegar, 1 tbsp soy sauce, 1 tbsp dark brown sugar, 1 minced garlic clove, 1 tsp minced ginger, and salt and pepper to taste.  Toss carrots in dressing and garnish with chopped scallions.