Savory Sides

Whenever I'm deciding what to make for dinner the main dish is never the problem. I get so excited about the main dish that I'm often just finishing it up when I realize... "Oh no, there is nothing to go with it." We have often had meals like an amazing chicken dish that are absolutely delicious - but that's all we had.... CHICKEN! So when I find easy to make, delicious side dishes I get really excited!!
Last week I discovered the amazing way to eat a Kale salad. Kale is so good for you packed with vitamins, minerals, and all sorts of nutritious things. However kale is one of those vegetables that has a very strong flavor. This salad lightens the kale flavor a little and is very refreshing and perfect for summer!

Simple Kale Salad with Lemon Vinaigrette 

Author: Annie Chesson

Ingredients
2 bunches kale, fibrous stems (in the middle of the leaf) removed
½ cup grated Parmesan cheese
½ cup slivered almonds
For the dressing:
2 tablespoons fresh squeezed lemon juice
¼ cup extra virgin olive oil
½ teaspoon garlic, grated
1 teaspoon Dijon mustard
½ teaspoon salt
⅛ teaspoon pepper

Instructions
1. For the kale, remove the fibrous stems, leaving you with just the greens. On your cutting board, pile all the leaves on top of each other and massage with your hands for about three to five minutes, until the leaves are no longer bitter. You use a similar motion as you would kneading bread! Move the leaves around every several kneads so you aren't massaging some more than others. I know it sounds weird, but it really works!!
2. Slice the massaged kale into bite size pieces
3. To make the dressing, add all ingredients to a bowl and whisk together until thoroughly combined 4. To assemble the salad, place the kale, almonds, and Parmesan into a large bowl. Top with dressing and toss to combine
5. You may need less dressing (or maybe a little more) depending on the size of your bunches of kale. Just dress to your preference. The dressing is super easy to whip up if you need to make a little extra (for extra large bunches!)

Recipe by The Garlic Diaries
http://www.thegarlicdiaries.com/simple-kale-salad-with-lemon-vinaigrette/

The other side dish that was simply amazing this week came as a Whole 30 recipe from my Pinterest boards. We had oven baked chicken that evening with some fresh green beans from a local organic farm. I wanted to have just one more side and potatoes sounded great! This is one of those recipes I had intended to make for many months. Now I am wondering WHY DID I WAIT SO LONG?! It may be my favorite potato recipe yet and the best part is it's totally clean eating!

CRISPY SALT AND VINEGAR SMASHED POTATOES

YIELD: Makes 4 servings

INGREDIENTS:

2 pounds mixed baby potatoes (Yukon Gold, red, etc.)
1 Tablespoon kosher salt, plus addt’l for sprinkling
2 Tablespoons unsalted butter, melted
2 Tablespoons olive oil
2 Tablespoons white vinegar
2 Tablespoons chopped fresh chives
Freshly ground black pepper

DIRECTIONS:

Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.

Add potatoes and 1 Tbsp. kosher salt to a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.

Drain and return potatoes to saucepan. Add butter and gently toss to coat. Transfer potatoes to prepared baking sheet, spreading them out in a single layer. Using a heavy mug or glass, smash each potato to about 1/2-inch thickness.

Bake for 20 minutes. Remove potatoes from oven and turn each with a spatula. Drizzle with olive oil and continue baking for 20 minutes more.

Once baked, sprinkle with vinegar, chopped chives, salt and pepper. Serve hot.

Enjoy!

Taken from http://www.thecomfortofcooking.com/2014/07/crispy-salt-and-vinegar-smashed-potatoes.html 

BON APPETIT FRIENDS!