I am making Greek lamb for my 65th birthday. I decided on stuffed artichoke caps as the vegetable, but I could not find any recipes that I liked. I did find ingredients that I could eliminate. I am not one who usually covers vegetables in cheese and—with the kids their keto/Atkins diet—bread crumbs are eliminated.
Karl’s Stuffed Artichoke Caps With Greek Flavors
Filed under Shrimp, Side Dishes, Vegetables
It is my birthday, so I get to choose the menu. For me, lamb—especially Greek lamb—is the usual meat of preference. A Greek salad an obvious side dish.
Karl’s Greek Salad II
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
The kids are still on their keto/Atkins low-carb diet. These diets are vegetable/protein forward. I am making brisket and a French onion soup and I thought a salad of cucumbers and baby greens would go well as a green vegetable.
Karl’s Dill Cucumber and Mesclun Salad
Filed under Salads, Salads, Side Dishes, Vegan, Vegetarian
One of Jan’s students is coming to dinner with her husband and she had asked for (American) festival food. I decided to do a chicken variation of my Thanksgiving turkey and I wanted a hot vegetable dish to go with it. Green beans are always a good choice, because you can steam them to just tender and then set them aside. Reheat them with some aromatics, just before serving, gives you a quick hot vegetable.
Karl’s Green Beans with Green Onions
Filed under California Fusion, Holidays, Side Dishes, Vegan, Vegetables, Vegetarian
We are having a “festival dinner” for one of Jan’s students who is Chinese. In China, to show respect for your guest you offer many dishes. Including the gravy, I served ten dishes for this meal.
Karl’s Arugula and Cabbage Salad with Wild Rice
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
A meat and carbohydrates heavy Thanksgiving dinner calls for at least one green vegetable side. This year, I decided on Brussels sprouts, one of Jan’s favorites. However, being a holiday meal I wanted something more than just plain steamed sprouts.
Karl’s Brussels Sprouts with Wild Rice and Pancetta
Filed under Holidays, Pork, Rice, Side Dishes, Vegetables
I am making Jan’s birthday meal of chicken mole, beans, and rice. That is a lot of meat and starch, but Jan also likes to be vegetable forward. My original idea was for a mango and avocado salad, but for seven people that would either be very small serving for each person or very expensive.
Karl’s Avocado, Mango Slaw with Lime Dressing
Filed under California Fusion, Salads, Vegan, Vegetables, Vegetarian
I made a Japanese feast for Sunday’s dinner. Miriam had requested that it be a vegetable forward and a low sugar meal. Japanese dishes seem to have a lot of added sugar, but I could work with that.
Karl’s Grilled Ponzu Shiitaki Mushrooms
Filed under Sauces and Spices, Side Dishes, Vegetables
I am making several vegetable dishes for my Japanese feast this Sunday, pickled cabbage is an easy choice for me. Japan has many Tsukemono, literally “pickled things.” When my father came back from Japan in the fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ). A fond memory of my childhood was this salty crunchy pickle, that he only made occasionally for special occasions.
Karl’s Salt Cabbage with Red Shishito Pepper
Kyabetsu Shio-zuke Tsukemono
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
I made a Japanese feast for Sunday’s dinner. An ohitashi is basically a Japanese salad. A variety of green are parboiled, lightly dressed with a soy sauce based dressing and then served chilled. Using spinach seemed just too ordinary. I had planned to use komatsuna (Japanese mustard greens), but the greens at the store were yellowed and bug eaten. In the next bin was some fresh mizuna (also called Japanese mustard greens), so I decided to use that for my ohitashi.
Karl’s Mizuna no Ohitashi
Filed under Salads, Side Dishes, Vegetables
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Miriam
Jabberwocky Stew 