Cranberry and Dried Cherry Relish

Turkey time is quickly approaching, and I'm sure that a lot of you, like me, have recipes swirling around in your head in preparation. Here's a simple addition to your Thanksgiving table — and it might just be the simplest item to prepare for the big feast.

Homemade cranberry sauce is a bright, sassy, classic Thanksgiving condiment that is a snap to whip up. Yes it's available in jars and cans. But if you have cranberries and about 30 minutes, you've got great homemade side that is lower in sugar and higher in nutrients than the stuff on the supermarket shelf. Just saying!

There are a ton of recipes out there, so my recommendation is to pick one that accommodates your tastes and uses your favorite flavors. This year, I adapted a basic Martha combination, but in previous years I've also experimented with adding fresh ginger, orange, and spices. Be as traditional (not a cop out!) or as adventurous as you want to be, and get to it!

Fancy Hasselback Potatoes

Elegant. Fancy. Downright classy.

No, I'm not describing the Real Housewives of New Jersey.

What's with all of these horrible Jersey shows anyway? I lived there for the first 18 years of my life and never met people who looked or acted like any of those broads! (For the record, I shamelessly DVR RHONJ each week.) Okay, and Jerseylicious too. Ahem.

By now you may have guessed that I was describing Hasselback Potatoes. These hot little numbers fulfill the potato's role as a reliable side dish, but also add a little panache to your plate. They're crispy on the outside, soft on the inside, and full of flavor.

But don't thank me for this one. Thank the Swedes instead! Apparently this is an old Swedish recipe — their version of the baked potato. Leave it to the Swedes to gussy up a starch.

Slightly Sweet Cornbread

In my last post I promised you a cornbread recipe. I know — the suspense has been killing you, right? Well take a deep sign of relief because the time has come. 

Oh, and I want you to know that every time I type "cornbread", I'm actually thinking "caaawnbread." Ya'll.

I don't know about you, but I like texture in my cornbread — gimme some corn, jalapenos, bacon, whatever! This is a simple, sweet cornbread recipe that you can add mix-ins to as desired — I made it with spicy ribs, so I kept it simple. And delicious (duh).

Pickled Cucumber Salad

During the work week, there's little that's more enjoyable than having dinner on the roof deck as the sun sets for the evening. For nights like these, we love to make something simple on the grill with a refreshing salad on the side. Easy, and it all fits on a tray that I can carry upstairs to the deck.

This pickled cucumber salad is a great summer alternative to a traditional green salad. And it's so easy that you can throw it together in minutes while the grill heats up.

And lately our favorite way to enjoy this salad is on the side of a delicious delmonico steak from Martin's in Reading Terminal. We share the steak and get our salad on — a super-easy meal in a snap!

We recently had a furry houseguest for a couple of weeks — Rosie agreed that this meal was fab!

Fresh Corn and Zucchini Cakes

I know. Zucchini again. But this stuff grows like a weed during the summer, and I can't seem to help buying a couple of pounds of it every weekend. And for your amusement the record, Brad doesn't like zucchini, and I don't like it by itself. But I really like it in stuff, so I actively seek ways to use it.

These savory little pancakes are so tasty and a snap to make. And they're a perfect snack or side for a summer dinner, either warm or at room temp. (They're 1 Point+ each if you're a Weight Watcher-er.)

Jersey corn was on sale at the produce stand. The sign said "bi-color" corn, but you be the judge...

Ahem. Two yellow kernels, huh? Fortunately it was still fresh, sweet, and delicious!

Simple Rice Salad

I admit it. This sounds like a post that belongs on SNL's The Delicious Dish. I like rice. Rice is my favorite. But hear me out, people!

As you may know, it's July. As you may also know, it's not always enjoyable to eat piping hot food in the middle of summer. It's the perfect time for fresh salads, and this easy rice salad is great for summer meals.

Before I go on, I just want to note that I'm not really a big rice eater. In sushi or on the side of delicious Thai food, of course! But it's not really something that I consume much otherwise. However, I think I could get used to this salad being in the rotation!

Lime Cilantro Quinoa Salad

Let's just say that if cranberries are the ninja fruit, then quinoa (keen-wah) is the ninja grain! Oh, except it's not a grain — it's actually a seed. But it sure seems like a grain. Anyway, it's a great base for making salads that you can either serve as a main or side dish. For breakfast, lunch, or dinner, in fact!

Quinoa is great for vegans and vegetarians because it packs a lot of nutritional punch (protein, manganese, magnesium, iron, copper, and phosphorus). It's also a nice change of pace for carnivores like me, and you can take a lot of liberty with the dressing you use and ingredients you add. It's a very customizable base for whatever you can think up!

I adapted a recipe I saw on RadMegan's blog. It has nice flavor and will be a great salad for summer, when the herbs and tomatoes are growing in the garden and corn is fresh and local at farm stands! Furthermore, this recipe is quick to make and keeps nicely in the fridge for a few days.

On Carrots

I fell in love last weekend. Don't worry, Brad didn't mind.

I stumbled across the most beautiful, organic, rainbow carrots at Reading Terminal Market (Iovine Brothers). Had to have them.

To maintain the integrity of these beauties, I simply chopped them into thick strips, tossed them with a little olive oil, kosher salt, and fresh ground pepper, and roasted them at 400 degrees for about 15 minutes.

They made a fab side dish for braised short ribs!

Food of the Gods

The second sidedish that I know you've been waiting in suspense for (relax, the wait is over!) is ambrosia, which literally translates to "food of the gods." If you've ever had it, you know that it's a sweet, light, and fruity side — not to mention a little unusual looking and old school. But delicious nonetheless!

Ambrosia is something I equate with family poolside BBQs at my grandparents' house — a dish that my late Aunt Patti always brought. When I was asked to bring it to our annual August birthdays party this past weekend, I knew I had to do her proud! There are many variations, but I started with a recipe from Alton Brown and made my own adjustments from there.

Asian-Inspired Coleslaw

Sure the main dish is important, but the sides should be just as interesting! Recently I've made a couple side/salad recipes that were colorful and tasty additions to summer meals.

The first side was Asian-inspired coleslaw, a recipe that I got from my good friend Melissa (shout out, yo!). It's very fresh and has a little more flavor than your average coleslaw. The original recipe calls for ground ginger, but using fresh ginger makes it smell and taste amazing! And if your coleslaw (store-bought or self-chopped) has a lot of red cabbage in the mix, it's a pretty attractive dish as well!

Asian Coleslaw (about 6 servings)

Ingredients:
1 lb. pre-shredded coleslaw mix (Whole Foods makes a great one!)
1/2 cup reduced fat mayo
2-3 tbsp. lime juice (2 limes for me)
2 tbsp. sugar
3/4 tsp. kosher salt
1 tbsp. fresh grated ginger (or 1/4 tsp. ground ginger)
2 tbsp. chopped cilantro (optional)

Directions:

• Blend all ingredients except coleslaw mix in a small bowl and thin with a splash of milk. 
• Pour over coleslaw mix and stir well. Refrigerate coleslaw for at least an hour before serving and garnish with a little chopped cilantro if that's up your alley!

Stay tuned for side #2...