Turns out we aren’t just an entree podcast, but we’re also pretty excited about side dishes. All those extra bits and scoops that round out a meal by adding vegetables or grains, interest, and flavor. Thanks to our listener, Clara, we have three sides that will work well with that roasted salmon, pork loin, or rotisserie chicken you have planned this week.
Fresh Peas with Lettuce and Green Garlic Melting Potatoes, and Any Tender Herb Rice Pilaf
In all truth, we didn’t use fresh peas for this recipe. Still, this was spring on a plate: fresh and green. Peas and lettuce take no time to cook making this ideal as a side for that chicken you picked up on the way home. Add frozen peas and a clamshell of butter lettuce and you have dinner.
- Butter or Boston lettuce is ideal as it can hold up to the heat. Spring mix or similar lettuce will melt into nothing.
- Kate used half the butter and did not notice it one bit.
A good title is hard to forget and melting potatoes is one of those titles. True to its name, these potatoes really do have a soft, tender inside with a deeply caramelized outside. Think of them as your average roast potatoes with the volume turned way up.
- Our oven at 500 degrees is pretty smokey. Turn on the fans and prepare to open a window.
- Kate halved the recipe and it worked well.
Use this recipe with beautiful fresh herbs from the farmer’s market, or from the last bunches lying around in the crisper. Either way, you’ll have a gorgeous green flecked side dish ready for a weeknight roasted salmon or pan-fried tofu. Mixing and matching the herbs is what makes this recipe fun and a good use of your ingredients.
- We use basil and cilantro in one version; parsley and basil in another. Both were delicious.
- One suggested variation was to use coconut milk in place of the water. We can’t wait to try that one.
From the Smorgasbord:
Chicken paillards are the way to go for a quick and evenly cooking chicken breast.