Posts with the tag

side dishes

Part of Eating the Med Way includes choosing olive oil and using herbs and spices. You can use olive oil for cooking, dressings, and marinades. Using herbs and spices in your cooking is a great way to add flavor without adding a lot of salt. Below are 6 delicious salad dressing recipes that are great for traditional salads or using on roasted vegetables. When I meal prep or need an easy side dish, I like to roast a sheet pan full… Continue reading »

This recipe comes from Med instead of Meds and is a fabulous salad for citrus lovers! The recipe was created by Chef Ellen Clevenger-Firley and is a wonderful way to enjoy fresh citrus any time of the year, including during its peak season – winter. Serves 4Serving Size: 2 cups (481 grams)Prep Time: 15-20 minutesTotal Time: 15-20 minutes Ingredients Dressing 2 Tbsp. Orange Juice 1 Tbsp. Lime Juice 1 Tbsp. Apple Cider Vinegar 1 Tbsp. Honey 1 tsp. Dijon Mustard… Continue reading »

Cranberries are super healthy with lots of antioxidants. Thanksgiving, however, does not bring out the best in this super fruit as they are usually accompanied by lots of sugar. This recipe is what I would call healthy-ish as it does have some sugar but lots of fruit that adds most of the sweetness. It also keeps for a week (or more) in the refrigerator to spice up all the leftovers after the big day. Another positive for this recipe is… Continue reading »

November is Sweet Potato Awareness Month. Sweet potatoes are a healthy source of fiber, potassium, and vitamins A and C. A fun fact, North Carolina has led the nation in sweet potato production for decades and produces about 60 percent of the country’s total sweet potato crop. My favorite type of sweet potato is Murasaki—or Japanese—sweet potatoes. I discovered them at Trader Joes a few years ago. Japanese sweet potatoes have a purple or deep magenta skin and a white… Continue reading »

Move over butternut and acorn squash. Now for something…more delicate?  Delicata squash is a winter squash also referred to as “sweet potato squash”.  It has a creamy texture, sweet flavor, and roasts beautifully in the oven. We recently tried delicata squash as a side dish with salmon and it was DELicious!  As the name implies, the skin is soft and is therefore easy to chop and you can eat it with the skin on. It is even easier to buy it already chopped,… Continue reading »