side dishes

[Guest guest]

What kind of sides do you all make with your main dish. I've done mashed

carrots, butternut squash fries, mashed acorn squash, cauliflower " popcorn " . I'm

ready to have more ideas. Thanks.

Diane (8 yr old son with autism)

SCD 3 weeks

[Guest guest]

Mostly I just serve plain steamed veggies to save time. But when I

want to be a little fancier, I make one of these, which loves.

The two recipes are similar. Both are good.

mom to -12

SCD 4/23/04

Note: leave out the fresh herbs and lemon rind/zest until more

advanced.

Vegetable Ribbon Side-dish

Ingredients

• 3 medium courgettes (zucchini)

• 3 medium carrots

• unsalted butter or Olive Oil

• Salt & Freshly Ground Black Pepper

• 1 tabsp flat leaf parsley - finely chopped

• 1 teasp grated lemon rind

Method

Peel the outside skin off the carrots but not the courgettes.

Using a potato peeler, peel long strips top to bottom from the

carrots and courgettes. If the courgettes are particularly big or

there are lots of seeds in the middle, just keep peeling strips and

turning the vegetable around until you reach the centre - discard

this.

There are now 3 ways to proceed - the first way is for the more diet

conscious!

Blanch the ribbons in boiling water for 1 - 2 minutes. Drain and

dress with a little olive oil, salt, freshly ground black pepper and

some of the grated lemon rind to taste.

For those of us (including me) who don't mind the extra calories

here's the second way -

Melt some butter or olive oil in a frying pan, add the vegetable

ribbons and cook, stirring until slightly wilted (there should still

be some crunch in them). Season with the salt and pepper, add lemon

zest to taste and plate up along with your cooked salmon done however

you like it.

And finally

This easy side dish for salmon is also great served raw. Just dress

with a simple dressing, and perhaps change the flavour by adding a

little mustard, or chopped fresh thyme and/or a little grated lemon

zest as before.

Zucchini Spaghetti

Makes 4 Servings

2 medium zucchini squash about 1 pound

1 tablespoon olive oil

2 cloves garlic, minced

2 tablespoons fresh basil, chopped

Coarse salt and freshly ground black pepper

1. Trim ends of zucchini

2. Using the julienne blade of a mandoline slicer, slice zucchini

into long

julienne strips

3. Transfer zucchini to a colander set over a mixing bowl

4. Toss zucchini with salt

5. Set aside for 15 minutes at room temperature

6. Gently squeeze zucchini to extract excess water

7. Using a large sauté pan over medium heat, add the olive oil

8. Add garlic and sauté until fragrant, about 1 minute

9. Add zucchini and bail and cook just until heated through, about

1 minute

10.Season with salt and pepper