SALADS and SIDE DISHES
Side dishes have always been one of my specialties. I feel I can be my most creative playing with vegetables, grains and spices that are inspired by a range of cuisines. Side dishes, along with condiment dollops add the zest to any meal. Pairing suggestions are offered with each recipe, but these dishes can stand on their own as a light meal and many as part of a great picnic feast.
Serve these muffins warm with my Southwest Pork Stew or Harvest Gumbo. The slightly crunchy texture from the polenta cornmeal adds interest. Leftovers (if you have any) are great rewarmed for breakfast. For truly fresh organic polenta, order from Anson Mills in South Carolina. In fact, all of their products are wonderful at ansonmill.com
Just east of Sacramento on the way to our winery is the small farming plain of Sloughhouse. There, at the Davis Ranch, is grown the best sweet corn, both yellow and white. Cut off the cob and sautéed with sweet peppers, garlic, zucchini and basil, this side dish is great next to grilled flank steak, guacamole, and warm tortillas.
Black rice, bulghur wheat, and butternut squash combine for a savory, holiday side dish that can be a served at room temperature or warmed slightly before serving.
These beautiful carrots add crunch and spice to any meal. They are simple to make and keep well, so can be made a day ahead, something I want when I am making food for a gathering.
This is what I call a "pantry hack". This happened a lot during locked-up-by-COVID days, where I was trying to use what I had on hand and not go to the store. So, standing with a can of artichoke hearts, I asked myself what I could do to make them less canned tasting and crispier. It was easy.
I make rice salads for catering and family gatherings. They are gluten free, fresh and light and can be served at room temperature.I make many variations. This one I served for our Zinfandel Release Party alongside my Beef Barbacoa. The rice gets a nice color from the spices it is cooked with and the entire salad has vibrant summer color.
This versatile salad is great for lunch at room temperature on a bed of greens with some crumbled feta or goat cheese. For dinner, I love this salad warm with a beautiful piece of grilled King Salmon.
For an outdoor BBQ, pair with grilled Merguez or Andouille sausages and some crusty bread. Jane will be serving this for the March event, Behind the Cellar Door, at all Amador wineries.
This extremely simple side dish sings when made with the right potatoes and Italian flat leaf parsley (from your garden is best). Use a waxy, thin skin variety like Yukon Gold or Yellow Finnish that hold together when steamed. Red and white potatoes will also work, but stay away from bakers like Russets.
This lively Green Mole brightens up any vegetables, especially nice for the winter months. The mole is also fabulous with grilled meats or spooned over some soft goat cheese.
