Category Archives: Sides

Pickled Red Cabbage with Goat Cheese

This is an outstanding dish with steak.

1 head of red cabbage (sliced 1/4-1/2 inch thick)
1/4 cup of butter
2 tablespoons of olive oil
3 tablespoons of sugar
1 cup of white wine vinegar
2 tablespoons of goat cheese
Salt to taste

  1. Heat the olive oil over medium heat in a medium sauce pan
  2. Add the sliced cabbage, sugar, butter, salt, and vinegar. Cover for 30 minutes and gently stir occasionally to avoid burning.
  3. Remove lid and cook until liquid at the bottom is almost completely reduced
  4. Serve warm and top each serving with a spoon full of goat cheese.
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Posted by on February 15, 2012 in Sides


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Grilled Corn, Avocado and Tomato Salad with Agave Lime Dressing

Found this on and slightly modified it for a dinner party yesterday.

by Pam on July 23, 2009

When looking for a tasty salad on the Internet I came across this one from Jehan Can Cook. It sounded perfect. I love all the ingredients and flavors used so I was really excited to try it. It was so quick and easy to make and tasted fantastic. We all really loved this salad. The dressing was delicious and the salad was filled with great textures and flavors. I will make this dish over and over again. Read the rest of this entry »

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Posted by on January 24, 2012 in Mexican Food, Sides


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Charlie’s Fresh Guacamole

6 ripe avocados
3 limes, juiced
2 tablespoons of chopped fresh cilantro
1 jalapeño diced
1 cup diced brown onion
5 cloves of garlic minced
1/2 cup fresh pomegranate seeds (if not in season omit, or substitute with craisins)
Salt and pepper to taste

Slice avocados length-wise, and twist the two halves to separate. The pit will stick to one of the halves. The easiest way to remove the pit is to tap it with a sharp knife and twist the fruit. The pit should stick to the knife and can be removed easily. Use a spoon to scoop the avocado fruit out of the shell. Discard any browned fruit. A ripe avocado should be tender but have little or no browned areas.

Place all of the avocado fruit into a large mixing bowl and add all other ingredients except the pomegranate. Using a potato masher, mash/mix the ingredients in the bowl. I only mash the guacamole about 6-8 times, because I like chunky pieces of avocado. If you prefer a smooth guacamole, mash until smooth. Cover with plastic wrap and refrigerate until you’re ready to serve. Gently press the plastic wrap down around the guacamole to remove any air. Sealed well, the guacamole will stay fresh for a few days.

When read to serve, remove plastic wrap, stir the guacamole with a spoon and gently fold in pomegranate.

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Posted by on November 12, 2011 in Dips, Mexican Food, Sides


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Sweet Corn Polenta @ St. Francis

If you’ve ever been blessed to eat dinner at St. Francis in Phoenix, Arizona, then you know about this side dish. This is great with almost any meat. Absolutely delicious!

1 Cup White Polenta (this is hard to find in stores, try

1 Ear of White Corn (roasted and cut off the cob)

5 Cups water

2 Tablespoons of Butter

4 Ounces grated Parmigiano-Reggiano

2 Tablespoons Lemon Juice

Bring water to a boil and slowly whisk in the polenta. Cook for 35-40 minutes on low heat until polenta is tender. Remove from heat and stir in corn, butter and cheese. Season with lemon, salt and pepper to taste.

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Posted by on August 12, 2010 in Sides


Watermelon and Feta Salad

I just had a wonderful variation
on fruit salad. Try this at your next summer bbq.

Half a watermelon, cut into 1 1/2 inch cubes
1/4 Cup olive oil
2 tablespoons of lemon juice
1/2 teaspoon of salt
1/4 teaspoon of fresh ground black pepper
1/2 cup pitted kalamata olives, chopped
1/2 cup crumbled feta cheese
3 tablespoons of fresh mint, torn

In a large bowl, mix oil, lemon juice, salt, pepper and olives.
Stir in watermelon, feta and mint.
Refrigerate until ready to serve.

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Posted by on July 22, 2010 in Sides