He a lth y Sides
JALAPEÑO-LIME QUINOA AND BOK CHOY
Heat 1 tablespoon olive oil in a saucepan over medium-high heat.
Add 1 each minced garlic clove and jalapeño; cook 1 minute. Add
1¼ cups water, ¾ cup tricolor quinoa and ½ teaspoon kosher salt.
Bring to a boil, then cover and simmer until tender, 12 to 15 minutes.
Remove from the heat and let sit, covered, 10 minutes. Stir in
1 pound sliced baby bok choy and the zest and juice of ½ lime.
LEMON-THYME ROASTED CARROTS
Toss 2 bunches trimmed thin carrots and 2 sliced lemons with
olive oil, a few thyme sprigs and 1 teaspoon chopped thyme
on a rimmed baking sheet; season with salt and pepper. Roast
at 425 ̊ until the carrots are tender and the lemons are browned,
25 to 30 minutes.
RED CABBAGE AND GRAPE SALAD
Whisk 2 tablespoons red wine vinegar with 1½ teaspoons sugar,
1 teaspoon dijon mustard, ½ teaspoon each chopped thyme and
kosher salt and a few grinds of pepper in a large bowl. Whisk in
¼ cup olive oil. Add ½ small head shredded red cabbage,
1½ cups halved seedless grapes, ¼ cup salted sunflower seeds
and 2 tablespoons chopped chives. Season with salt and pepper
and toss. Let sit at least 20 minutes before serving.
ROASTED POTATOES WITH PARSLEY AND SCALLIONS
Toss 1½ pounds Yukon Gold potatoes (cut into 1-inch pieces)
with 2 tablespoons olive oil, 1 teaspoon each ground coriander
and kosher salt and a few grinds of pepper. Roast on a preheated
baking sheet at 450 ̊ until browned and tender, 40 to 45 minutes.
Combine ½ cup chopped parsley, 3 sliced scallions, 2 tablespoons
each olive oil and champagne vinegar and salt and pepper to taste;
spoon over the potatoes.
JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 53
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