[Madelaine Amee]

Originally Posted by Ecuadog

Creamed spinach.

Thank you for bringing Anthony back!

Sides: Onions & green peppers, microwaved in a splash of water for about 3 mins to soften them, then sauteed in butter until golden, served with fried or baked sausages in a crispy baguette.

[CFrance]

I used to sauté green peppers and onions in a little butter (I'd probably use olive oil now), salt, pepper, curry powder. Then add that mixture to cooked white rice.

[CFrance]

This baked ratatouille. Time consuming but it tastes so good. Baked Ratatouille with Havarti Cheese | Skinnytaste

[tomwed]

Originally Posted by CFrance

This baked ratatouille. Time consuming but it tastes so good. Baked Ratatouille with Havarti Cheese | Skinnytaste

That looks great. I don't own a grill pan. I need to get one. thank-you

[Madelaine Amee]

Originally Posted by CFrance

I used to sauté green peppers and onions in a little butter (I'd probably use olive oil now), salt, pepper, curry powder. Then add that mixture to cooked white rice.

I also use the onions and pepper mixture on Pasta with plenty of cheese and - once again - crusty bread.

[rivaridger1]

Cabbage done any way you care to do it.

Kimchee of any sort.

Pickled Japanese vegetables.

Artichokes with butter and hot sauce.

Celery simmered in broth.

[CFrance]

Originally Posted by tomwed

That looks great. I don't own a grill pan. I need to get one. thank-you

I don't have one either, and I wouldn't touch my husband's outdoor grill with a ten-foot pole. I just baked them off a little on a sheet pan in the oven.

[CFrance]

Originally Posted by Madelaine Amee

I also use the onions and pepper mixture on Pasta with plenty of cheese and - once again - crusty bread.

yes, and add mushrooms to that, and top it off with grated Parm and some toasted pine nuts.

[Henryk]

Originally Posted by rivaridger1

Cabbage done any way you care to do it.

Kimchee of any sort.

Pickled Japanese vegetables.

Artichokes with butter and hot sauce.

Celery simmered in broth.

I love kimchee. I wish I could buy something more homemade than the stuff at Publix. I have made it a few times, but it’s quite time consuming.

[graciegirl]

Originally Posted by Henryk

I love kimchee. I wish I could buy something more homemade than the stuff at Publix. I have made it a few times, but it’s quite time consuming.

Is Kimchee sort of an Asian sauerkraut?

What is in it?

[rivaridger1]

It can be a number of different things such as cabbage, radishes, garlic, greens, onions , leeks, etc. The vegetables are salted and flavored with ginger, fish sauce and other tasty things and then packed into containers with layers of hot pepper. They then are left to ferment until brought to the table. If you bought a jar at Publix every time you open it a bit of gas would be released from the fermentation process. It's Korean in origin but an analogy could be made to the European's sour kraut. Kimchee soup is one of my favorites.

[tomwed]

I'm not sure if this fit's the side dish topic. Any sandwich that ends up with lettuce, tomatoes, hot peppers, onions, italian dressing or may or both is OK with me. But lettuce is a lot of work with washing and drying and storage. And the tomatoes down here don't taste like tomatoes because they are designed to last a long time.

Here;s my solution. I make matchstick size pieces of cucumber [skin on], onions, jalapeno peppers. chopped canned tomatoes, in italian dressing [light]----put it in a container stored in the refrigerator. Make enough for 8 sandwiches.

I make sandwiches, any kind of meat and cheese on peasant bread [from freezer to toaster] and pile on the side dish.

The funny thing is that the cucumber crunches and tastes like lettuce to me and the tomatoes taste a lot better too. It saves time to make and clean.

[Henryk]

Originally Posted by graciegirl

Is Kimchee sort of an Asian sauerkraut?

What is in it?

Good comparison, Gracie, dear. Riva defines it well. My basic is cabbage, daikon radish, onions, fresh ginger, garlic, hot pepper flakes, fish sauce, grated carrots, scallions and, of course, salt. Some recipes call for oysters (think about leaving that on your counter five days!), squid (ditto), or fin fish.

By contrast, kraut should contain two things and two things ONLY: cabbage and salt. I don’t buy anything containing other ingredients.

I really love kimchee. Check out YouTube.

[l2ridehd]

I like to do roasted root vegetables. Carrots, beets, parsnips, turnips, and any others. Cut up into small cubes, salt, pepper, garlic powder, rosemary and sometimes chop up an onion, spay with olive oil and roast in the oven until tender.

Lots are good on the grill. Chopped up summer squash seasoned with greek spices and olive oil cooked on a sheet of non stick tin foil by folding up the edges.

Avacado cut in half and cooked on the grill with a little salt, pepper and lemon juice. Skin side down.

Corn on the grill. Leave husk on, soak in water for a hour or more then place directly on the grill. Kind of steams it. And I agree with Gracie, Garden to cooking as fast as possible.

Steam broccoli with lots of grated ginger in the water. Adds a great flavor to it.

Butternut squash, cut in quarters, roasted and served with butter and brown sugar sprinkled on top.

Fresh from the garden tomatoes and cukes, cut up, salt, pepper and olive oil and balsamic vinegar.

[jebartle]

Anything but LIMA BEANS, BLAAAAAAH!