Nothing completes a good dinner than a delicious side dish. While many people are content with just one main dish, many people enjoy some additional treats to compliment their meal. These can be as basic as some mashed potatoes and gravy or a gourmet veggie stir-fry. As delicious as side dishes can be, creativity can be challenging for some people. If you are in need of something interesting to try out with your main dishes, here are two the most popular side dish recipes that you can try out:
1- Pan Roasted Potatoes
In this particular recipe, it’s best to use fingerling potatoes but it’s ok if you cannot find them. For people on a strict diet, omitting the pancetta will give the potatoes a more lightweight taste.
- 1/4 cup olive oil (extra virgin)
- 2lbs potatoes (scrub them before cutting into small rounds)
- Salt and pepper to taste
- 1/2lb pancetta (sliced thinly)
- 1/4 cup dill (chopped finely)
- 1 sliced onion
- Fill a big saucepan with water and boil before adding your potatoes. Cook them until they are tender but not overcooked and drain them before patting dry and setting them aside.
- Heat your olive oil in a separate skillet and cook the pancetta for 3 minutes or until it is partially browned. Transfer the cooked pancetta into a separate bowl.
- Fry the boiled potatoes in the skillet for 10 minutes and add pepper and salt to taste. Add your sliced onion and cook everything for another 10 minutes until the potatoes have turned golden brown and the onions are soft.Add the cooked pancetta to the mixture and fry for an extra 2 minutes before transferring the meal to a serving bowl. Add the chopped dill if you wish then serve.
2- Quinoa salad with vegetables
For vegetarians in need of some extra protein, quinoa is a great option and when mixed with some vegetables, it’s a fantastic side dish.
- 1 black radish (small)
- 8 red radishes (large) (you can replace them with 1 watermelon radish)
- 1 cored fennel bulb
- 1 peeled carrot
- 2 1/2 cups of water
- 1 cup rinsed quinoa
- Lemon juice (1 whole lemon)
- Lemon zest (2 large lemons)
- 2tsp vegetable or olive oil
- Salt and pepper to taste
- Slice your radishes, fennel bulb and carrot with a mandolin before placing them in a bowl with iced water. Refrigerate the vegetables for 1 hour or until they are crisp.
- Boil the quinoa in a water-filled saucepan for a few minutes then cook it on a low temperature for 20 minutes or until all of the water has been fully absorbed. Make sure to cover the saucepan while it’s cooking.
- Drain the crisp vegetables and dry them before placing them aside.
- Add the lemon juice and zest to the oil in a separate bowl before tossing the cooked quinoa and seasoning with pepper and salt.
- Serve in small bowls and top with the shaved vegetables.
There are plenty of other different side dishes that you can try out including potatoes served with pancetta or even a light tofu salad. As always, each recipe can be changed to suit your own dietary requirements and tastes.