Choose Healthy Recipes: Side Dishes
Eggplant & Crab Cakes by Chef Marc
Ingredients
- 1 medium eggplant, peeled and diced small
- ½ cup diced onions
- ½ cup diced bell pepper
- 2 tablespoons chopped garlic
- ¼ cup chopped green onions
- ½ pound crabmeat (optional shrimp or crawfish)
- 6 tablespoons olive oil
- 1 tablespoon basil
- 1 tablespoon thyme
- ½ cup wheat bread crumbs
- salt and pepper to taste
Procedure
In a medium pot heat 3 tablespoons of olive oil and add onions, garlic, bell peppers, green onions and sauté until golden brown. Add eggplant, thyme, basil, and salt and pepper to taste and cook until eggplant is tender. Remove from heat and fold in crabmeat. Add breadcrumbs and mix thoroughly. Refrigerate for 30-40 minutes. Form mixture into ½ inch cakes. In a large non-stick skillet heat remaining olive oil and sauté cakes until golden brown on both sides.
Serves 4-6.
Nutrition Facts per Serving:
- 331 calories
- 21.9 grams total fat
- 565 milligrams of sodium
- 21.2 grams total carbohydrate
- 5.5 grams fiber
- 14 grams protein
Eggplant & Manchego Rolled Asparagus by Chef Marc
Ingredients
- 1 eggplant (sliced into ¼ inch slices)
- 1 pound fresh asparagus (blanched and chilled)
- ¼ pound manchego cheese
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
Procedure
In a large skillet blanche asparagus for 2 minutes, chill in cold water, drain and set aside. Salt and pepper eggplant. In a large non-stick skillet heat 2 tablespoons of olive oil and sauté eggplant slices. Sauté remaining eggplant in 2 tablespoons of olive oil and set aside. Using a flat surface place eggplant and 1 asparagus. Using a potato peeler, shave slices of manchego cheese on top of eggplant. Roll eggplant from bottom to top. Bake at 350 degrees for 10-12 minutes. Serve on your favorite platter.
Serves 4-6.
Nutrition Facts per Serving:
- 180 calories
- 15.1 grams total fat
- 298 milligrams of sodium
- 6.3 grams total carbohydrate
- 3.8 grams fiber
- 7.1 grams protein
Italian Seared Fresh Green Beans by Chef Nino
Ingredients
- 1 pound fresh Haricot Verts French green beans
- 1 teaspoon fresh minced garlic
- 1 tablespoon Brummel and Brown Spread
- 2 tablespoons Sal and Judy’s Olive oil
- ½ teaspoon kosher salt
Procedure
Place olive oil and Brummel and Brown Spread into a medium skillet and sauté garlic until just starting to brown. Add green beans and cook on high heat turning beans often until desired doneness is achieved. Approximately 10 minutes. Sprinkle with salt just before done.
Marinated Vegetable Medley by Chef Marc
Ingredients
- 1 pound fresh asparagus (¼ inch of end cut and disregard, cut remaining ends into 1 inch pieces, blanch for 2 minutes, drain and cool)
- 2 red bell peppers
- 2 yellow bell peppers
- 1 can quarter artichoke hearts
- 2 teaspoon chopped garlic
- 1 tablespoon basil
- 1 tablespoon oregano
- 3 tablespoon olive oil
- 1 tablespoon vinegar
- salt and pepper to taste
Procedure
Combine all ingredients and marinate in the refrigerator for 30 minutes - 1 hour. Serve on top of your favorite fish or chicken.
Nutrition Facts per Serving:
- 208 calories
- 15 grams total fat
- 565 milligrams of sodium
- 18 grams total carbohydrate
- 6 grams fiber
- 5 grams protein
Sautéed Vegetable Medley by Chef Nino
Ingredients
- 2 cups snow peas whole
- 1 small red onion sliced very fine
- 3 small bell peppers, red, orange, yellow diced
- 1 pack 12 ounces gourmet mushroom blend Portabella, shiitake, oyster
- ½ pound fresh asparagus thin cut to 1 inch pieces
- ½ pound broccoli cut small
- 2 tablespoons Sal and Judy’s olive oil
- ¼ teaspoon kosher salt
- 1 teaspoon fresh garlic minced
Procedure
In a wok or sauté pan cook garlic in olive oil until just starting to brown, add all vegetables and cook on high heat stirring constantly for about 5 minutes or until vegetables are tender. Add salt when done.
Sunset Ancient Sweet Roasted Peppers by Chef Nino
Ingredients
- 2 sunset ancient sweet peppers
- 1 teaspoon granulated garlic
- ½ teaspoon kosher salt
- 2 tablespoons Sal and Judy’s olive oil
Procedure
Cut peppers lengthwise, remove seeds, stems and membranes. Drizzle, both sides with olive oil, salt, and granulated garlic. Place on a greased baking pan in a 375 degree oven for 15 minutes or until desired doneness is achieved.
Whipped Cauliflower by Chef Marc
Ingredients
- 4 cups frozen cauliflower
- 1 tablespoon sour cream
- 1 tablespoon half and half
- 1 tablespoon butter
- 4 tablespoons cheddar cheese
- salt and pepper to taste
Procedure
Boil the cauliflower according to package directions. Over cook the cauliflower so it becomes mushy. Drain in colander and place into a mixing bowl. Add sour cream, half and half, butter and salt and pepper to taste. Blend with stick blender until smooth. Serve and garnish with cheddar cheese.
Serves 6-8.
Nutrition Facts per Serving:
- 61 calories
- 4 grams total fat
- 257 milligrams of sodium
- 4 grams total carbohydrate
- 2 grams fiber
- 3 grams protein
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