Welcome to day 3 of the Spring Cook Easy Foodie Blogger challenge. If you want to learn more about the challenge, please visit the main post. or just go put up a post on your blog about this topic or any topic and link back in the comment section 🙂 I want to visit your foodie post!
Today the prompt is to put up a side dish that is new to you. See, I came up with these prompts for a good reason. I tend to end up doing the same side dishes over and over again. It’s easy that way for shopping, cooking and I know the family likes them. However, it does get boring.
A good way to figure out a new side dish is to try a new vegetable. That will make you research recipes and who knows what other recipes you may find to try as you get lost in that search. or am I the only one that ends up side tracked off in unknown directions while looking stuff up? Oh look, a new chicken marinade. Wait, I’m looking up side dishes. Hey, those rolls look awesome. Side dish, side dish, side dish. Oh cupcakes! lol
Ok, probably not that extreme but it is pretty much how it goes.
I have come up with some new recipes recently for side dishes and they are for things I don’t normally eat. Things like artichokes. Here’s a few of the latest sides:
Curry Couscous Stuffed Artichokes
Sweet Potato and Turnip Mash
But I’m not going to just leave you with the link to recipes that I’ve already posted. I’ve got a new one for you because I want to branch out with some new salads as the grilling season hits full steam ahead. We love our regular macaroni and potato salads but by the end of the summer they are getting a little tired no matter how many small changes I’ve made to them. This year I want to add more salads in the mix from the beginning.
- 1 lb. ricotta-stuffed fresh ravioli
- 1 lb. fresh asparagus, trimmed and cut into 1 inch pieces
- 2 cups frozen sweet green peas
- 5 cups fresh baby spinach, washed and dried thoroughly
- 1/2 cup pine nuts, toasted
- 2 Tbsp olive oil
- 1/2 cup Parmesan cheese, freshly shredded
- sea salt and black pepper to taste
- Fill a large pot with water, add 1 teaspoon salt, bring to a boil, and add the ravioli and cook according to directions.
- In the final 1 minute before ravioli is done cooking, add the asparagus and peas and continue cooking for 1 minute.
- Pour the ravioli and vegetables into a large colander and allow to drain thoroughly.
- Put cooked ravioli and vegetables into a large bowl, and add the spinach, pine nuts, and olive oil - toss to combine well.
- Taste for flavor and add salt and pepper if desired, then top with Parmesan cheese and serve.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.