Side dish recipes: April
Beets and greens salad
Directions:
1. Whisk 3 tbsp red-wine vinegar with 2 tsp
olive oil , 1 tsp Dijon, 1 minced garlic clove
and 1/8 tsp salt in a bowl.
2. Stir in 1 large grated beet and 2 cups shredded beet
greens.
3. Let stand 10 min before serving.
Serves 4.
Per serving: 41 calories,
1 g protein, 4 g carbs, 2 g fat, 2 g fi bre,
149 mg sodium.
Swiss chard with lemon and onions
Directions:
1. Toast 1/4 cup sliced skin-on almonds in
a large frying pan over medium-high
until golden, about 2 min. Transfer to a plate.
2. Add 1 tbsp olive oil to frying pan,
then 8 cups packed chopped Swiss chard
and 1/4 tsp salt. Cook, stirring frequently,
until chard is wilted, about 3 min.
3. Remove from heat and stir in 2 tsp lemon zest,
1/2 tsp lemon juice and toasted almonds.
Serves 4.
Per serving: 77 calories, 3 g
protein, 4 g carbs, 6 g fat, 2 g fi bre, 189 mg
sodium. Excellent source of vitamin A.
Sesame cucumbers
Directions:
1. Cut 2 English cucumbers into french-fry-sized sticks. Transfer to a large
bowl.
2. Add 1/4 cup rice vinegar, then 4 tsp
each sesame oil and honey, 2 tsp toasted
black sesame seeds and 1/4 tsp salt.
Toss until coated.
3. Refrigerate at least
20 min before serving.
Serves 4.
Per serving: 99 calories,
2 g protein, 14 g carbs, 6 g fat, 2 g fi bre,
148 mg sodium.
Pumpkin orzo
Directions:
1. Heat a medium saucepan over medium.
2. Add 1 tbsp olive oil, 1 minced garlic clove,
1 1/4 cups orzo, 1/2 cup pumpkin purée
and 1/2 tsp dried sage. Stir until orzo is
coated.
3. Add 2 cups vegetable broth. Stir
often until orzo is tender, about 10 min. Reduce heat to medium-low if needed.
4. Stir in 1/2 cup grated parmesan.
Serves 4.
Per serving: 299 calories, 13 g
protein, 45 g carbs, 8 g fat, 3 g fi bre, 574 mg
sodium. Excellent source of vitamin A.
GET CHATELAINE IN YOUR INBOX!
Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.