Side Dishes

Herbed Potato Salad

Herbed Potato Salad

Herbed Potato Salad

2 pounds of small golden potatoes
2/3 cup of mayonnaise
1/3 cup each of chopped herbs: Italian parsley, basil, cilantro, and green onions
1 medium shallot in a small mince
Salt and pepper to taste

1. Begin by scrubbing the potatoes. Place them in a large pot and fill with enough water to just cover. Add a sprinkle of salt and heat over medium-high heat. You want to leave the skins in tact. Let the pan simmer, covered for about 20-25 minutes. You will know that the potatoes are done when you can pierce the flesh of the potatoes with a knife with minimal resistance.

2. Gently, pour the potatoes in the colander in the sink, and lightly rinse them with cold water. Let the potatoes cool completely.

3. Once cooled, cut the potatoes into desired sized pieces.

4. In a large bowl toss the potatoes, mayonnaise and herbs together and season with a little salt and pepper to taste.

5. Cover and chill the salad in the refrigerator for about 30 minutes before serving.


I serve my potato salad as a side dish to barbecued meats, burgers, or any type of picnic foods.


Fennel and orange salad

Fennel and Orange Salad

Fennel and orange salad
1 smaller bulb of fennel
2-3 small to medium oranges
1/2 red onion
1 Tbs. grapeseed oil or olive oil
1 Tbs. red wine vinegar
1 Tbs. freshly squeezed lemon juice
1 tsp. Dijon mustard
Salt and freshly ground pepper
1. Start by removing the stalks and fronds (the leafy bits on the top) off the bulb of the fennel. Set aside some of the fronds for garnish.
2. Julienne both the fennel and red onion and set in bowl.  Bon appétit has a great tutorial here if you need help with figuring out how to slice up the fennel.
3. Remove the peel of the oranges and slice into small chunks and add to the fennel and onion.
4. Combine the oil, red wine vinegar, lemon juice, Dijon mustard, salt and pepper in a small bowl and whisk together. Add the dressing to the other ingredients and toss to combine.
5. Garnish with some of the reserved fronds.
Eat this salad as a side to grilled fish or chicken. Or eat it as a meal by itself atop a pile of arugula or baby spinach.

Other additions to consider adding to this salad to spruce it up:
Dried cherries or cranberries
Slivered almonds
Fresh herbs like mint or cilantro

Thai Pineapple Cauliflower Rice

Thai Pineapple Fried Cauliflower Rice


Thai Pineapple Cauliflower Rice
1/2 head of cauliflower processed into rice sized pieces by grating or processing into a food processor
1/2 large red pepper thinly sliced
1 cup sugar snap peas cut in half on an angle
1 carrot cut into a small dice
1/2 yellow onion diced
2 small Thai chilies- thinly sliced (optional if you want it spicy)
1 1/2 cup of fresh pineapple chunks
1 Tablespoon coconut oil
1 Tablespoon minced fresh ginger
1 large clove of minced garlic
2 Tablespoons coconut aminos
1 teaspoon Red boat fish sauce
4 scallions thinly sliced
5-6 Thai basil leaves cut into ribbons
1/3 cup cashews
Sesame oil- for drizzling

1. Heat wok or a large skillet over medium-high heat and melt the coconut oil.

2. Once heated, add in the red pepper, carrot, sugar snap peas, onion, Thai chilies, garlic, and ginger and stir-fry for 2-3 minutes.

3. Add in the riced cauliflower and stir-fry for 2 additional minutes.

4. Add in the pineapple, coconut aminos, fish sauce, Thai basil leaves, green onion and cashews and stir well.

5. Remove from the pan and drizzle with a little sesame oil.

This dish is great served on it’s own or as a side to Chicken Thighs with Pineapple Teriyaki Sauce.