Everyday Food: Simple accompaniment for any meal

Posted Wednesday, Jun. 11, 2014  comments  Print Reprints

Peas with bacon vinaigrette

Serves 4

Good with chicken or any firm white-fleshed fish.

• 4 slices bacon, cut into 1/2-inch pieces

• 2 small shallots, finely chopped

• 2 tablespoons white-wine vinegar

• 1 bag (16 ounces) frozen peas, thawed

• Coarse salt and ground pepper

• 2 tablespoons fresh mint leaves, coarsely chopped

Heat a large skillet over medium. Add bacon and cook until starting to crisp, about 6 minutes. Add shallots to skillet and cook, stirring occasionally, until translucent and starting to brown, about 6 minutes. Add vinegar and stir to combine. Add peas and cook, stirring occasionally, until warmed through, about 2 minutes. Season with salt and pepper. Top with mint leaves.

Nutritional information per serving: 206 calories, 11 grams fat (4 grams saturated fat), 9 grams protein, 19 grams carbohydrates, 5 grams fiber, 48 percent of calories from fat.

Frisée and apple salad

Serves 4

Good with roasted chicken, pork chops or sausages.

• 1/4 cup sour cream or crème fraîche

• 4 teaspoons champagne or white-wine vinegar

• 1/2 teaspoon honey

• Coarse salt and ground pepper

• 1 large head frisée (about 7 ounces), cut into bite-size pieces

• 1 apple, such as Honeycrisp, Pink Lady or Gala, cored and thinly sliced

1. In a small bowl, whisk together sour cream or crème fraîche, champagne or white-wine vinegar, and honey. Season with salt and pepper.

2. In a large bowl, toss frisée and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

Nutritional information per serving: 61 calories, 3 grams fat (2 grams saturated fat), 1 gram protein, 9 grams carbohydrates, 2 grams fiber, 44 percent of calories from fat.

Sauteed spinach and tomatoes

Serves 4

Good with steamed or broiled tofu, steak, or pasta.

• 1/4 cup extra-virgin olive oil

• 4 small shallots, thinly sliced

• 1 pint cherry or grape tomatoes

• 2 bunches spinach (1 1/2 pounds total), trimmed and washed

• Coarse salt and ground pepper

• 1/4 cup finely grated Pecorino Romano (4 ounces)

1. In a large skillet, heat olive oil over medium-high. Add shallots and cook, stirring often, until soft and starting to brown, about 4 minutes. Add tomatoes and cook until tomato skins are split and shallots are golden brown, about 2 minutes.

2. Gradually add spinach, season with salt and pepper, and cook until tender, about 3 minutes. To serve, sprinkle with Pecorino Romano.

Nutritional information per serving: 324 calories, 23 grams fat (7 grams saturated fat), 16 grams protein, 18 grams carbohydrates, 5 grams fiber, 64 percent of calories from fat.

Roasted potato hash

Serves 4

Good with steak, meatloaf, burgers or eggs.

• 1 pound russet or Yukon Gold potatoes, diced medium

• 1 medium white onion, diced medium

• 1/4 cup extra-virgin olive oil

• Coarse salt and ground pepper

• 1 medium red bell pepper, seeded and diced medium

• 2 tablespoons finely chopped fresh chives

1. Preheat oven to 500 degrees, with rack in lower third. On a rimmed baking sheet, toss together potatoes, onion and olive oil. Season with salt and pepper. Arrange vegetables in a single layer and roast until onion begins to soften, about 10 minutes.

2. Add bell pepper to sheet. Toss and roast until potatoes are tender when pierced with a knife and pepper is soft, about 13 minutes. To serve, sprinkle vegetables with chives.

Nutritional information per serving: 222 calories, 14 grams fat (2 grams saturated fat), 4 grams protein, 24 grams carbohydrates, 3 grams fiber, 57 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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