Category Archives: Side Dishes

Spicy Soup

I was very excited to see baby bok choy in our box this week. For those not familiar with bok choy, it is a Chinese cabbage. When it is picked young, it is really tender and makes a good salad. The bok choy in our box was just a bit too tough for a salad, so I decided to put it in a soup.  I saw this recipe for Chicken and Bok Choy soup on However, I wanted to go with an Asian flavor (since it is a Chinese cabbage).

Spicy Bok Choy Soup

We ate this as a light main dish, but it could also be a soup course for a larger meal.

Spicy Bok Choy Soup
Recipe type: Main or Side
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 small head bok choy, chopped
  • 1 pound sweet potatoes, peeled and diced
  • 1 quart chicken broth
  • 1-2 tablespoons chili-garlic sauce
  1. Heat oil in Dutch oven. Add onion and garlic, saute until onions are translucent.
  2. Add bok choy, sweet potatoes, chicken broth, and chili-garlic sauce. Bring to a boil. Simmer for 20 minutes, until sweet potatoes are soft.


Happy Veterans Day!

Happy Veterans Day! Our family has a strong tradition of military service. My Dad and my husband’s Dad were both in the Army. My husband, my brother, several of my husband’s brothers, and I are all veterans. Now, my son is a Navy officer, as are a couple of his cousins. So, I guess it is fitting that I come back from my unplanned blogging hiatus on Veterans Day. My laptop spent most of the last 2 weeks in the “computer hospital.” It is good to have it back and working.

Grilled Marinated Zucchini

I saw several recipes on the internet for grilled, marinated zucchini. This one is unique because the zucchini slices were marinated in balsamic vinegar and rosemary. The yellow squash is the last of what grew in our garden, the zucchini came in our CSA box. This would be great for your Veterans Day BBQ, but start early since you have to marinate the squash for 8 hours.

Grilled Marinated Zuccchini
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 medium zucchini, sliced lengthwise into ¼ inch slices
  • 2 medium yellow summer squash, sliced lengthwise into ¼ inch slices
  • 2 sprigs rosemary
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • juice of 2 lemons
  1. Place zucchini, squash, and rosemary sprigs in a zip top bag.
  2. Whisk together oil, vinegar, and lemon juice. Pour into bag. Toss to combine.
  3. Marinate for 8 hours.
  4. Preheat grill to medium heat. Grill zucchini and squash until cooked through, about 10 minutes.


So Simple and Delicious, I Wish it Was Mine!

In the midst of (unintentionally) installing a virus on my laptop this past weekend, I was looking for recipes for broccoli. I had seen broccoli on the list of options for our box this week, and realized I hadn’t cooked any in a while. Since we are still in grilling season, I decided to try this recipe from for grilled broccoli.

Grilled Broccoli

I’m not posting the recipe, since I really didn’t change it. I did use a roasted red pepper vinaigrette dressing instead of balsamic. I also used my grill wok instead of putting the broccoli directly on the grill-easier to work with. Feel free to pop on over to to check out this recipe.

Grilled Mini-Peppers

I didn’t get out to my garden much last week. We had about 6 months worth of rain over a few days, and I didn’t feel like getting wet. I was completely surprised when I popped out there between rain showers on Saturday and found 11 mini bell peppers ready to be picked! I was short on side dishes for dinner (previously used more potatoes than I thought), so as at the last minute I was scanning the internet for something quick to do with the bell peppers.

Grilled Mini Peppers

This is just about the easiest thing you could imagine. Dad Cooks Dinner posted this recipe. All you do is skewer the peppers, brush them with oil, and season them. I used just seasoned salt. This was great as a grilled side dish, but also would be an easy appetizer for your next BBQ.


Pleasant Surprise

I was not expecting green beans in our CSA box this week. (We were supposed to get cucumbers.) It was a pleasant surprise. I would have ordered them instead if that had been an option! Fresh green beans always remind me of helping my Mom and Grandma in the garden when I was growing up in Wisconsin.

Roasted Beans and Mushrooms

I’ve done a similar recipe on the grill in the past, but there is something earthy about roasting vegetables that just can’t be accomplished any other way.

Roasted Green Beans and Mushrooms
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound green beans, trimmed
  • ½ pound cremini mushrooms, halved
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary, chopped
  1. Preheat oven to 450 degrees.
  2. Place green beans in a medium bowl. Add olive oil and toss to coat. Spread the beans on a cookie sheet. Roast for 10 minutes.
  3. Add mushrooms and rosemary to pan, toss to combine. Roast an additional 15 minutes.