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Side Dishes by Lily

Belgian Endive with Fruit

Arrange a fruit plate with Belgian Endive leaves. Garnish with whipped cream, sherbet, sour cream, or cottage cheese. You can use any fruit in season, ex blueberries, stawberries.

Blackbean Salsa with Bow Ties and Cherry Tomatoes
8 ounces Bow Ties, Elbow Macaroni or other medium pasta shape, uncooked
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 bunch scallions, trimmed and thinly sliced (green and white parts)
1 1/2 teaspoons ground cumin
1 1/2 tablespoons fresh lime juice
1 15-ounce can black beans, drained and rinsed well
1/4 teaspoon salt, or to taste
freshly ground black pepper, to taste
8 cherry tomatoes, rinsed and quartered
2 tablespoons chopped fresh cilantro
Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add scallions and cumin and cook for 2 minutes. Remove from heat and stir in the lime juice. Add the beans, salt and pepper and toss to coat. (The salsa can be made and refrigerated up to one day in advance). Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa. Drain the pasta, return it to the pot and add the bean mixture. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove the pot from heat and gently stir in cherry tomatoes and cilantro. Serve immediately.

Cabbage with Milk

(Indian Dish)
1 1/2 pounds cabbage
2 medium onions, chopped finely
2 green chiles
8 curry leaves
1 cup milk (half 'n half)
1/4 cup oil
1/4 teaspoon mustard seeds
1 teaspoon bengal gram
1/2 teaspoon red chili powder
1/4 teaspoon turmeric
salt to taste
Heat oil in a skillet and when oil is hot add mustard seeds and bengal gram. When mustard seeds start popping add chopped onion, green chili, salt, turmeric and red chili powder. Fry until onion turns translucent. Now add finely chopped cabbage and fry on medium heat for 15 minutes. Next add milk and let cook on medium heat for 4-5 minutes or until milk thickens slightly.
Serving Ideas: Goes well with plain white rice, puri, paratha and chapathi.

Green Beans and Fresh Tomato Sauce

1 pound firm, ripe, red tomatoes
1/4 cup olive oil
2 cloves garlic, peeled and minced
2 pounds fresh green beans, trimmed
salt and freshly ground pepper
1 cup fresh basil leaves, cut into strips
4 ounces goat cheese, crumbled
Rinse tomatoes in cold water and drop them into a pot of boiling water. When water returns to a boil, cook for about 1 minute, then drain and allow to cool. When cool enough to handle, peel, remove seeds, and cut into large pieces. In a sauté pan with a lid which can later accommodate all of the green beans, warm olive oil over medium beat. Add garlic and sauté until golden.Add tomatoes, turn up heat and cook for 5 to 6 minutes. Add green beans, reduce heat to medium, sprinkle with salt and pepper to taste and cover with lid. Cook, stirring occasionally, until the green beans are tender but firm. If too watery, remove lid and raise to a high beat and cook an additional 5 minutes. Remove from pan and toss with basil. Sprinkle with goat cheese and serve immediately. Serves 6 to 8.