A little summer on the side

I’ll let you into a secret – I love salad (that isn’t the secret). Really I do, and my kids eat it too, which I know makes me luckier than average. While I don’t underestimate the value of these two facts, particularly during the summer months, my secret is that I get bored when I can’t cook. I know, earth-shattering. Salad is all very well, but the fun of making salads is limited to a spot of stirring cold ingredients together. This just isn’t as satisfying as creating the kind of scientific transformation that can be achieved with the addition of a stove-top flame or an oven. Yes, I know it’s hot out there, but sometimes, you just got to cook.

So sometimes, even if the main part of our dinner is grilled, or even cold, I like to at least make a cooked side to exercise my cooking chops, lest they get rusty before fall arrives. The two sides below are good examples of sides that require cooking, but which don’t require an excruciatingly long wait, watching over a hot stove or allowing your oven to heat the house. No, on the contrary, they are reasonably quick, delicious and will pair marvelously with that beautifully grilled filet, the smell of which is driving all your neighbors (and their dogs) wild J

 

Indian-style Collard Greens and Spinach
Serves 5 as a side

1 TBSP canola/vegetable oil
½ tsp whole mustard seeds
½ tsp finely chopped shallots
1 clove garlic, minced
1 green jalapeno chile, finely chopped
¼ tsp ground turmeric
½ tsp garam masala
pinch ground nutmeg
1 bunch collard greens (around 8 large leaves), spines removed, rolled up and then finely sliced
3 cups finely chopped baby spinach
lemon wedges to serve

1.       Heat oil in a large skillet over medium-high heat.

2.       Add mustard seeds, and cook stirring, until they start to pop.

3.       Add shallots, garlic and chile to the pan and cook, stirring until onion is softened. Add turmeric, garam masala and nutmeg and continue to cook for a further minute.

4.       Add collard greens and stir to coat. Cook stirring until starting to wilt. Add spinach, stir to combine and continue to cook just until spinach is wilted.

5.       Serve with lemon wedges to squeeze over the top.

 

Zucchini Parmesan Chips
Serves 6 as a side

Canola oil spray
4 zucchini/courgette/summer squash, sliced into ¼” thick rounds
2 TBSP olive oil
¼ cup grated parmesan
¼ cup panko breadcrumbs
1/8 tsp salt
½ tsp paprika
1/4 tsp ground black pepper

1.       Preheat oven to 450 degrees F (230 degrees C)

2.       Put zucchini slices in a large bowl, and toss with olive oil to coat.

3.       In a wide bowl, mix together parmesan, breadcrumbs, salt, paprika and black pepper.

4.       Dip zucchini slices into breadcrumb mixture to coat on both sides, and then place (not overlapping) on a large baking sheet coated with canola oil spray.

5.       Bake in oven for 25-30 minutes or until browned and crisp. Serve immediately.