Side Dishes

[Semigourmet]

Asparagus with Honey Garlic Sauce

FBNR - Cooking with Beer

Servings 4 Page 82




Ingredients

1 pound asparagus
¼ cup Dijon mustard
¼ cup dark ale
3 tablespoons honey
½ teaspoon minced garlic
¼ teaspoon crushed dried thyme, crushed
¼ teaspoon salt



Directions

1. Add asparagus to boiling, salted water and cook, covered, about 2 minutes or until barely tender. Drain. Combine mustard, ale, honey, garlic, thyme and salt; mix well. Pour over cooked asparagus.



Notes This is good even using a miller lite. so what ever you have should work just fine.

[Semigourmet]

Capri Salad

What’s Cooking – Italian

Servings 4 Page 62




Ingredients

2 beef steak tomatoes
4 ½ ounces mozzarella cheese
12 black olives
8 basil leaves
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and pepper
Basil leaves, to garnish




Directions

1. Using a sharp knife, cut the tomatoes into thin slices.

2. Using a sharp knife, cut the mozzarella into slices.

3. Pit the olives and slices them into rings.

4. Layer the tomato, mozzarella cheese, and olives in a stack, finishing with a layer of cheese on top.

5. Place each stack under a preheated broiler for 2-3 minutes, or just long enough to melt the mozzarella.

6. Drizzle with the vinegar and olive oil, and season to taste with salt and pepper.

7. Transfer to serving plates and garnish with basil leaves. Serve immediately.


Notes I haven't tried this one yet. If someone tries it first. Please let me know how it is?

[Semigourmet]

Sauteed Spring Vegetables

Betty Crocker - Grill It!

Servings 6 Page 32



Ingredients

Herb Butter
¼ cup butter or margarine, melted
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 tablespoon chopped fresh chives (or small green onions)
¼ teaspoon salt
Vegetables
1 pound asparagus, cut into 2 inch pieces
1 pound green beans, cut into 2 inch pieces
½ pound mushrooms, sliced



Directions

1. Mix herb and butter in skillet and melt over medium heat. Add vegetables and toss to coat well with butter mixture

2. Put lid on skillet and simmer for about 15 to 20 minutes stirring occasionally until the vegetables are crisp tender.




Notes I added about 2 tablespoons white wine. This is my families Favorite now.

[Semigourmet]

Mary’s Recipes – Sister Mary’s Recipes

Servings 4 - 6



Ingredients

1 medium red onion, cut in half, then into thin slices
1 medium to large tomato, cut into slices ¼ inch thick, then cut into small wedges
1 small to medium cucumber sliced into ¼ thick slices.
¼ cup vegetable oil
¼ cup white distilled vinegar
1 pinch salt
Pepper to taste




Directions

1. In a glass bowl combine the vegetables and pour the vinegar and oil over them. Add pepper and stir to coat vegetables taste for seasonings. Add salt at the last minute as it will render the vegetables to mush in a couple of days.

2. These vegetables are very tasty and very easy, the keep in the refrigerator for a few days. After that they get a bit soggy.


Notes

[Semigourmet]

Sister Mary's Asian Style Green Beans

Sister Mary’s – Recipes

Servings 4 Page




Ingredients

1 pound fresh green beans, trimmed and cut into 2-3 inch lengths
2 large garlic cloves, minced
1 medium onion, diced
½ teaspoon sesame oil
2-3 tablespoons low sodium soy sauce
1/8 cup water (to steam the beans) plus more if needed





Directions

1. In a medium saucepan over medium high heat, bring enough water to a boil to cover the beans. Add green beans and simmer for approximately 2-3 minutes. With a slotted spoon remove the beans from the water and rinse under cold water until cooled. To stop the cooking. (This step is optional).

2. Heat a medium to large skillet over medium heat. Add the sesame oil, to the warm skillet. Add the green beans, onion and garlic, soy sauce and water. Saute. Covered, Stirring occasionally until desired doneness.




Notes