Everyday Food: Simple sides to go with any meal

Posted Tuesday, Jul. 15, 2014  comments  Print Reprints
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Grilled zucchini with buttermilk-basil dressing

Serves 4

Good with flank steak, pasta or feta cheese.

• 5 tablespoons buttermilk

• 6 tablespoons extra-virgin olive oil

• 2 teaspoons white-wine vinegar

• 1 garlic clove, minced

• 1 cup packed fresh basil leaves

• 1/3 cup coarsely grated Parmesan

• Coarse salt and ground pepper

• 4 medium zucchini or yellow squash (or a combination), halved and cut lengthwise into 1/4-inch slices

1. Heat a grill or grill pan over high. Clean and lightly oil hot grill. In a small measuring cup, combine buttermilk and 5 tablespoons extra-virgin olive oil with white-wine vinegar. In a food processor, combine garlic, basil and Parmesan and process until basil is finely chopped. Season with salt and pepper. With machine running, add buttermilk mixture in a slow, steady stream and process until dressing is smooth. Season to taste with salt and pepper.

2. Toss zucchini with remaining tablespoon oil; season with salt and pepper. Grill zucchini (in batches if necessary) until lightly charred and tender, about 4 to 6 minutes, flipping once. Transfer to a serving plate and drizzle with dressing.

Nutritional information per serving: 230 calories, 20 grams fat (4 grams saturated fat), 9 grams carbohydrates, 6 grams protein, 3 grams fiber, 78 percent of calories from fat.

Fennel and radish salad

Serves 4

Good with grilled or broiled salmon or sea bass, or roasted chicken.

• 1 tablespoon fresh lemon juice

• 1 tablespoon white-wine vinegar

• 1/4 cup extra-virgin olive oil

• Coarse salt and ground pepper

• 2 medium fennel bulbs (1 1/4 pounds), thinly sliced

• 4 radishes, trimmed and thinly sliced

• 2 tablespoons capers, drained and rinsed

• Fennel fronds, if desired

1. In a medium bowl, whisk together lemon juice, vinegar and oil; season to taste with salt and pepper.

2. Add fennel bulbs, radishes and capers to bowl. Toss to combine. Sprinkle with fennel fronds, if desired, and serve.

Nutritional information per serving: 181 calories, 14 grams fat (2 grams saturated fat), 13 grams carbohydrates, 2 grams protein, 6 grams fiber, 70 percent of calories from fat.

Tomato salad with lemon and mint

Serves 4

Good with cheeseburgers, grilled chicken or tuna steaks.

• 1 tablespoon finely grated lemon zest

• 4 teaspoons fresh lemon juice

• 2 tablespoons extra-virgin olive oil

• Coarse salt and ground pepper

• 1/4 cup thinly sliced white onion

• 2 pounds assorted plum and cherry tomatoes, coarsely chopped

• 2 tablespoons fresh mint leaves

1. In a large bowl, whisk together lemon zest, lemon juice and oil. Season with salt and pepper.

2. Add onion and tomatoes to bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with mint leaves.

Nutritional information per serving: 129 calories, 8 grams fat (1 gram saturated fat), 14 grams carbohydrates, 3 grams protein, 5 grams fiber, 56 percent of calories from fat.

Bacon-wrapped corn

Serves 4

Good with sauteed shrimp, seared scallops or pasta salad.

• 1/4 to 1/2 teaspoon cayenne pepper

• 1/4 to 1/2 teaspoon coarse salt

• 4 ears of corn, shucked and cut in half crosswise

• 4 slices bacon

1. Heat broiler. In a small bowl, combine cayenne pepper and salt. Sprinkle corn with half cayenne-salt mixture and wrap each piece with 1/2 slice bacon, securing ends with a toothpick.

2. Broil corn on a rimmed baking sheet, turning frequently, until bacon is crisp and corn is tender, about 9 to 10 minutes. Sprinkle with remaining cayenne-salt mixture.

Nutritional information per serving: 182 calories, 11 grams fat (4 grams saturated fat), 17 grams carbohydrates, 6 grams protein, 3 grams fiber, 54 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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