Side Dishes

Pasta Salad

Cauliflower "Mashed Potatoes"

Lemon Garlic String Beans

Garlic Roasted Asparagus

Barley Salad

Fresh Mint Quinoa

Pasta Salad Print

Makes 4 servings

Ingredients:

  • 2 cups cooked fusili pasta (whole wheat)
  • ½ red onion, diced
  • 3 green onions
  • 1/2 cup flat leaf parsley
  • 1/4 cup fresh mint
  • 2 Tbsp. fresh lemon juice
 
  • ½ red pepper, diced
  • ½ green pepper, diced
  • 1 cup broccoli, chopped
  • 1 Tbsp. grated lemon zest
  • 4 Tbsp. olive oil
  • 1/4 cup grated parmesan cheese
  • 1/4 cup pine nuts, toasted
 

Directions:
Add all ingredients together in a bowl and toss. Add Pasta Salad Dressing (recipe below) and refrigerate for 2 hours.

Cauliflower “Mashed Potatoes” Print

Makes 6 servings

Ingredients:

  • 1 large head of cauliflower
  • 1 tsp. garlic, minced
 
  • 1 leek, bulb only, split into 4 pieces and rinsed
  • 1 tbsp. unsalted butter
 

Directions:
Chop the cauliflower into chunks. Place the cauliflower in a large pot of boiling water and cook for 20 minutes. Drain most water, leaving 1 cup in the pan. Add the garlic and the leeks, and cook for 10-15 minutes more, until very tender. Drain well and add the contents to a food processer. Blend well. Add water to make mixture smooth or creamy. Season with the unsalted butter, and add pepper (optional).

Nutrients per serving (1/2 cup):

  • Calories: 60
  • Carbohydrate: 55 g
  • Protein: 2.8 g
  • Fat: 11.4 g
 
  • Sodium: 45 mg
  • Potassium: 445 mg
  • Phosphorous: 67.3 mg
 

Lemon Garlic String Beans Print

Makes 6 servings

Ingredients:

  • 1 lb string beans, trimmed (approx. 3 cups)
  • 1 tbsp. olive oil
 
  • 1-2 tbsp. chopped fresh garlic
  • Fresh cracked pepper
  • 1 whole lemon, fresh
 

Directions:
Heat olive oil in sauce pan over medium heat. Add the string beans, fresh garlic, and pepper. Cook about 5 to 10 minutes, until your desired firmness is reached. Add in juice from 1 lemon as well as the lemon rind.

Nutrients per serving:

  • Calories: 52
  • Carbohydrate: 7 g
  • Protein: 1.6 g
  • Fat: 2.5 g
 
  • Sodium: 6 mg
  • Potassium: 218 mg
  • Phosphorous: 40 mg
 

Garlic Roasted Asparagus Print

Makes 4 servings

Ingredients:

  • 1 bunch of asparagus (about 20 spears)
  • 1-2 tbsp. olive oil
  • 1-2 tbsp chopped fresh garlic
 
  • Fresh cracked pepper
  • 2 tbsp. Balsamic Vinaigrette Dressing
 

Directions:
Preheat oven to 375F. Wrap a pan in tin foil. Wash and trim asparagus. Toss asparagus with olive oil, garlic and pepper. Place on pan and bake for 20-25 minutes. Drizzle with Balsamic Dressing.

Nutrients per serving:

  • Calories: 88
  • Carbohydrate: 5 g
  • Protein: 2.2 g
  • Fat: 6.5 g
 
  • Sodium: 5 mg
  • Potassium: 213 mg
  • Phosphorous: 53.25 mg
 

Barley Salad Print

Makes 6 servings

Salad ingredients:

  • 1-1/4 cups reduced-sodium vegetable broth
  • 3/4 cup water
  • 1 cup quick-cooking barley
  • 1 medium tomato, seeded and chopped
 
  • 1 small zucchini, halved and thinly sliced
  • 1 small sweet yellow pepper, chopped
  • 2 tablespoons minced fresh parsley
 

Dressing ingredients:

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 tablespoon lemon juice
 
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup slivered almonds, toasted
 

Directions:
In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes. In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.

Nutrients per serving:

  • Calories: 211
  • Carbohydrate: 27 g
  • Protein: 6 g
  • Fat: 10 g
 
  • Sodium: 334 mg
  • Potassium: 250 mg
  • Phosphorous: 120 mg
  • 7 g fiber
 

Fresh Mint Quinoa Print

Makes 8 servings

Ingredients:

  • 1 1/2 cups quinoa
  • 2 cups water
 
  • 1 tomato, diced
  • 1/2 cucumber
 

Directions:
Toast quinoa in a saucepan over medium-high for 2 minutes, stirring frequently. Add 2 cups of water and bring to a boil. Cover and simmer for 8 to 10 on low heat. Let cool and fluff with a fork. Chop the tomato, cucumber, onions and herbs. Combine mixture with the lemon juice, lemon zest, parmesan cheese and olive oil. Add to quinoa and top with pine nuts.

Nutrients per serving (1/2 cup):

  • Calories: 228
  • Carbohydrate: 24 g
  • Protein: 7 g
  • Fat: 12 g
 
  • Sodium: 51 mg
  • Potassium: 340 mg
  • Phosphorous: 205 mg