Everyday Food: Four easy techniques, four simple sides

Posted Tuesday, Mar. 25, 2014  comments  Print Reprints

Roasted broccoli with lemon and almonds

Serves 4

Good with broiled fish, fried chicken, glazed ham

Preheat oven to 450 degrees. On two rimmed baking sheets, toss 2 bunches broccoli, cut into florets (12 cups), with 2 tablespoons extra-virgin olive oil and season with coarse salt and ground pepper. Arrange in a single layer and roast until broccoli is tender and browned in spots, about 15 to 18 minutes. Toss broccoli with 2 teaspoons grated lemon zest and 3 tablespoons lemon juice (from 2 lemons); sprinkle with 1/4 cup chopped toasted almonds.

Nutritional information per serving: 223 calories, 13 grams fat (2 grams saturated fat), 23 grams carbohydrates, 11 grams protein, 9 grams fiber and 52 percent of calories from fat.

Glazed fingerling potatoes

Serves 4

Good with steak, pork loin, braised beef

In a medium skillet, combine 1 pound small fingerling potatoes, 2 tablespoons unsalted butter and 1 1/2 cups water; season with coarse salt and ground pepper and bring to a boil over medium-high heat. Cover, reduce heat to medium-low and cook, swirling skillet occasionally, until potatoes are tender, about 15 minutes. Uncover, increase heat to medium-high and cook until most of the water has evaporated, about 12 minutes. Add 3 tablespoons honey, 2 tablespoons cider vinegar, 1 tablespoon butter and 1 teaspoon fresh thyme leaves and swirl to coat; cook 2 minutes. Let cool 5 minutes before serving.

Nutritional information per serving: 202 calories, 9 grams fat (5 grams saturated fat), 33 grams carbohydrates, 3 grams protein, 3 grams fiber and 40 percent of calories from fat.

Broiled zucchini with yogurt sauce

Serves 4

Good with chicken paillards, pork chops, burgers

1. Heat broiler. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Arrange 4 medium zucchini, halved lengthwise, in a single layer, cut side up. Brush with 1 tablespoon oil and season with coarse salt and ground pepper. Broil until zucchini are deep golden brown, about 8 to 10 minutes.

2. Meanwhile, in a small bowl, stir together 1/3 cup low-fat plain yogurt, 1 tablespoon lemon juice and 1/4 teaspoon each ground coriander and ground mustard. Season with salt and pepper. Transfer zucchini to a serving platter, drizzle with yogurt sauce and sprinkle with 1/4 cup fresh cilantro leaves.

Nutritional information per serving: 109 calories, 8 grams fat (1 gram saturated fat), 8 grams carbohydrates, 3 grams protein, 2 grams fiber and 66 percent of calories from fat.

Sauteed spring vegetables

Serves 4

Good with shrimp, turkey meatloaf

Slice 2 leeks (white and light-green parts only) into half-moons, then rinse thoroughly and pat dry. In a large skillet, melt 3 tablespoons unsalted butter over medium-high heat. Add leeks, season with coarse salt and ground pepper and cook until translucent, about 6 minutes. Add 3 cups frozen peas (from two 10-ounce bags) and cook, stirring frequently, until bright green and warmed through, about 6 minutes. Stir in 5 ounces baby spinach (5 cups) and cook until wilted, about 2 minutes. Season to taste with salt and pepper.

Nutritional information per serving: 200 calories, 9 grams fat (6 grams saturated fat), 25 grams carbohydrates, 7 grams protein, 7 grams fiber and 40 percent of calories from fat.

Have more to add? News tip? Tell us

Everyday Food magazine offers quick, healthy solutions for everyday meals from the kitchens of Martha Stewart Living. For more recipes and additional tips, visit www.marthastewart.com/everydayfood. Questions or comments about the column should be sent to: everydayfood@marthastewart.com.

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