From dinner party saviors to weeknight meal compliments, these recipes won’t disappoint.
In our winter print edition, we featured a number of side dish options for serving company throughout the season. The feature was so wildly popular with readers, we decided to go a bit deeper and share a few more recipes along with others from popular eateries in the city. Our selections are based on offerings that were vegetable-based and mostly healthy while still being full of flavor. There was also the time and simplicity factor. You won’t find complicated instructions or long lists of ingredients in any of these recipes. Just easy to make, delicious to eat go-to versions of house favorites.
The key factor is using as many locally sourced ingredients as possible including organically- farmed produce. Trust us, it makes all the difference. From there, just hit your neighborhood farmer’s market or sustainable grocery and start chopping.
KAYNE PRIME’S BLACK KALE SALAD RECIPE
This method of preparing the healthy eliminates any bitter flavor or rough texture from the leaves, resulting in an incredibly healthy and delicious side that works year-round. It is basically our favorite salad in the city, hands down.
- 6 cups Kale, finely chopped (use a food processor easier results)
- ½ Cup of Currants*
- ½ Cup Crushed Marcona Almonds*
- ½ Cup Finely Grated Parmesan Cheese
- ¼ Cup Good Quality Extra Virgin Olive Oil
- ¼ Cup Freshly Squeezed Lemon Juice
- Salt and Pepper to Taste
In a mixing bowl, whisk together the lemon juice and olive oil along with the salt and pepper. Pour over the other ingredients and toss well to coat. Let sit for a bit so that kale softens and absorbs flavors. *Other MStreet restaurants make a similar salad but using varied ingredients such as small bits of fig in place of currants or crumbled goat cheese instead of parmesan. So, get creative with your favorite add ins to make it your own!)
ADELE’S THAI-STYLE GREEN BEANS RECIPE
For the Thai coconut sauce (Yield: 1/2 quart)
- 1 can of Chaokoh coconut milk 13.5oz
- 1 teaspoon ginger, peeled and grated
- 1 large clove garlic
- 3 Calabrian chilis
- 1 lime, juiced
In a blender, add garlic, chilis, oil, and lime juice. Blend until it forms a paste (you may need to add some water to assist). Shake up coconut milk in can. In a quart container, add the coconut milk and blended chili mix. Whisk until well mixed. It should be pink in color and have a light spice and acidity.
For the Fried Shallots
- 1 shaved shallot, cut sidewise to form small rings
- 1 cup flour
- 1 tablespoon bourbon-smoked paprika
- 1 tablespoon garlic powder
- 2 cups canola oil
In a large bowl, add flour, paprika, and garlic powder. Add shallots to flour mixture and toss until well-coated. In a large pot, add oil and heat over high heat. Add floured shallots and fry for 2-4 minutes, until just crispy.
For the Composed Dish
- 2 pounds green beans
- 1 tablespoon olive oil
In a medium saucepan, add olive oil and green beans. Sautee until tender. Add coconut sauce, cook until the sauce reduces by 1/4. Remove from heat. Transfer green beans to serving dish and top with fried shallots. Serve immediately.
ADELE’S SHAVVED BRUSSEL SALAD RECIPE
For the Lemongrass Vinaigrette (Yield: 1 1⁄2 cups)
- 1 teaspoons cardamom seeds, toasted and ground
- 1tablespoon lemongrass core, minced
- 1⁄4 cup lime juice
- 1 cup rice wine vinegar
Place all ingredients into blender and liquify.
For the Composed Salad
- 2 pounds Brussels sprouts, shaved raw, paper thin
- 1⁄2 cup toasted hazelnuts, chopped
- 1⁄2 cup golden raisins
- 1/8 cup olive oil
In a large bowl, add shaved Brussels sprouts and raisins. Pour lemongrass vinaigrette over Brussels sprouts and raisins. Toss until evenly coated. Put dressed Brussels sprouts into serving bowls. Sprinkle with chopped hazelnuts and serve.
THE PALM RESTAURANT BROCCOLI RAAB PARMIGIANO-REGGIANO RECIPE
- Kosher Salt for Blanching
- 1.3 lbs. broccoli raab with tough lower stems trimmed
- 2 Tbsp. Olive Oil
- 6 large garlic cloves, crushed with the side of a knife
- Fine sea salt
- ½-1tsp, crushed red pepper flakes
- ¾ -1 cup grated P-R cheese
Blanch the raab in salted boiling water for approximately 4 minutes. Drain and place on a baking sheet lined with paper towels. Refrigerate from 1 up to 3 hours. Preheat oven to 450 degrees and bring raab to room temperature on counter. Sauté garlic in olive oil for approximately 3 minutes adding ½ tsp salt and the red pepper. Stir and add the raab. Reduce heat to low and stir for 3 more minutes. Lightly oil baking dish large enough to hold all in a single layer. Scatter evenly with cheese and bake until golden (6-8 minutes). Serve warm!