Everyday Food: Siding with the familiar

Posted Tuesday, Aug. 19, 2014  comments  Print Reprints

Sauteed asparagus with lemon

Serves 4

• 1 tablespoon olive oil

• 2 bunches asparagus (14 ounces each), ends trimmed

• Coarse salt and ground pepper

• 4 wide strips lemon zest

• Juice from half a lemon

In a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness. Add lemon zest and cook 1 minute. Add lemon juice, toss to coat and serve warm.

Nutritional information per serving: 91 calories, 4 grams fat (1 gram saturated fat), 5 grams protein, 10 grams carbohydrates, 5 grams fiber, 40 percent of calories from fat.

Roasted peppers with garlic and herbs

Serves 4

• 4 bell peppers (red, yellow or orange), halved and seeded

• 2 tablespoons extra-virgin olive oil

• 2 garlic cloves, thinly sliced

• 1/4 teaspoon dried oregano

• Coarse salt and ground pepper

• Fresh basil leaves, torn

Preheat oven to 450 degrees. Place peppers, cut side up, on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, 35 minutes. Transfer peppers to a platter and top with a small handful torn basil leaves.

Nutritional information per serving: 97 calories, 7 grams fat (1 gram saturated fat), 1 gram protein, 8 grams carbohydrates, 3 grams fiber, 65 percent of calories from fat.

Raw corn and zucchini salad

Serves 4

• 3 ears corn, husks and silks removed

• 2 medium zucchini, thinly sliced

• 2 tablespoons fresh lime juice

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons coarsely chopped fresh cilantro

• Coarse salt and ground pepper

Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil and cilantro. Season with salt and pepper and toss well to combine.

Nutritional information per serving: 139 calories, 8 grams fat (1 gram saturated fat), 3 grams protein, 17 grams carbohydrates, 3 grams fiber, 52 percent of calories from fat.

Roasted potatoes with ricotta

Serves 4

• 1 1/2 pounds small new potatoes

• 1 teaspoon plus 1 tablespoon extra-virgin olive oil

• Coarse salt and ground pepper

• 1/2 cup ricotta

• 2 tablespoons finely grated Parmesan

• Zest from half a lemon, finely grated

1. Preheat oven to 450 degrees. Place potatoes in center of a 3-foot-long piece of foil. Drizzle with 1 teaspoon olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over, then tightly crimp ends to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes.

2. In a small bowl, combine ricotta, Parmesan and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each with a paring knife and gently squeeze open. Dollop about 1 teaspoon ricotta mixture into each. Drizzle 1 tablespoon olive oil over potatoes.

Nutritional information per serving: 238 calories, 10 grams fat (4 grams saturated fat), 8 grams protein, 31 grams carbohydrates, 4 grams fiber, 38 percent of calories from fat.

Have more to add? News tip? Tell us

These simple side dishes will go with any meal.

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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