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This recipe for stuffed portobellos makes a terrific side for simple grilled steak. The filling is reminiscent of creamed spinach, but with a hint of smokiness from the bacon and a mild sweet and sour flavor that compliments it nicely. I used Havarti cheese in this recipe because it melts nicely and has a mild, yet tangy flavor, but any mild cheese that melts to a creamy consistency would work.
This colorful vegetable combo is quick and easy to prepare. The crispy, crunchy snow peas are a nice complement to grilled meats and fish as well as a variety of Asian-inspired dishes.
Normally, I buy fresh green beans and roast them at a high heat for a side dish for grilled steak. However, I wanted to try something a little different this time around, more along the lines of a warm salad. Blanching the green beans helps them retain their bright green color and crunchiness. The sweetness of the grape tomatoes and sauteed onion and garlic really offsets the tangy lemon juice in the dressing, too.
This recipe is adapted from one that ran in the June/July 2004 issue of Fine Cooking magazine. It complements dishes like simple grilled meats, broiled fish and roasted chicken quite nicely. Because it is served at room temperature, you can make it ahead of time. If you end up refrigerating it, take it out long enough before serving to come up to room temperature. This allows the fragrant flavors of your fresh herbs to fully develop.
I love spinach - creamed, raw, lightly wilted - you name it, I'll eat it. The other night, I was making Soy-Kaffir Lime Chicken Breast with Glazed Cauliflower, and I wanted to make an Asian twist on sauteed spinach to go with it. So, I quickly came up with the recipe below, and I have to say, you couldn't ask for an easier or quicker side dish!
Fresh corn and tomatoes have always been a winning combination, but I was determined to find an alternative to the traditional grilled corn and tomato salad or salsa. I came up with this sweet and refreshing sauteed side dish to complement chicken, pork or steak. Of course, this dish can be made year-round with frozen corn, but nothing beats the taste of a fresh ear of corn.
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