View Full Version : Ideas for family friendly side dishes please!
09-17-2009, 12:59 PM
My family is very open to raw foods and not picky, but several do want to continue to eat meat, so I am thinking I want to prepare simple meat dishes and then have a great raw side dish every night, rather than cook a separate meal. Plain salads get a little old so I was wondering if you can share your favorite veggie side dishes that are quick and easy (and economical) to prepare. In the SAD days, I always made meat, potatoes or rice, and cooked veggies or a salad. So I want to replace the starch and cooked veggies with one good and filling dish, non gourmet but still special.
I am trying to get better at planning my meals so I want to get a list of tried and true dishes going here.
09-17-2009, 01:03 PM
Alissa's spinach dip is colorful and good.
Her Angel Hair Pasta and marinara is very good too. My die-hard meat and potatoes son-in-law loved that.
I don't have her book in front of me, but there so much in there!
09-17-2009, 09:59 PM
Marinated veggies (my family loves asparagus and green beans), various types of salad besides leafy greens such as carrot salad, beet salad, broccoli salad, cucumber/tomato salad, cut up veggies with raw dips or dressings.
09-17-2009, 11:08 PM
You know what else is good... Just chop up some Broccoli heads (put the stem in the Food Processor then add it to the bowl...), Mushrooms, 1 Carrot...then drizzle with some EVOO (enough to "wilt" the Broccoli) and Sea Salt to taste... Let it sit out for about an hour (while you make your other food...) then eat... It's delicious!!!!
Also, Alissa's Corn Chowder is EXCELLENT!!! I just make it up and stick it in the Dehydrator to "warm" a bit. My kids actuallly request it!
09-18-2009, 01:52 AM
I'm making Caponata for a family potluck. My not-raw husband likes it. It might be ideal for your family, too. It is tasty, easy and keeps well. Thanks go to goneraw contributor evergreen.
Ingredients (more or less)
1 medium eggplant, peeled and cup in 1/4" dice (approx 4 cups) (or substitute eggplant for summer squash)
1 cup tomato, 1/4" dice
1 sweet bell pepper, 1/4" dice (red, yellow, or orange)
1 celery stalk, 1/4" dice
1/4 cup red onion, 1/4" dice
1/4 cup olives (mix of green and black), 1/4" dice
Optional: 2 T. capers (I leave these out)
1/2 cup sundried tomato, soaked
1/4 - 1/2 cup olive oil
1/4 cup apple cider vinegar
2 Tablespoons agave, or 2 soaked medjool dates
1 Tablespoon dried basil
1 Tablespoon dried parsley
1 Tablespoon dried oregano
1 clove garlic
Blend dressing ingredients in blender, Pour over rest of ingredients and mix well. Good right away or can be marinated several days in fridge.
I pull it out of the fridge an hour before dinner and let it come up to room temp.
The original poster, evergreen, suggests making it "not caponato" by replacing the eggplant with green (zucchini) squash or yellow (summer) squash and mushrooms. I haven't tried that but it sounds good.
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