Side dishes need not to be dull and boring. Yes, they may be on the table to play the role of back up dancers the main star (entree), but it doesn't mean that they should not be given much thought and planning.
A good side dish complements the flavors of the main dish. The texture of the side dish should provide "a break" from the texture of the entree.
Wendy of Table For 2... Or More has a great recipe for a ratatouille that is not just hearty and flavorful, but an eye candy as well! The dish is made with the combination of vibrantly-colored vegetables - aubergine, yellow squash, zucchini, and roma tomatoes.
The vegetables are arranged in a baking pan with herbed tomato sauce at the base, and baked in the oven.
Baked or broiled asparagus is usually served as a side dish for meat dishes. But why not shake things up and serve the vegetable sitting on top of a cheesy tart?
Kate of Scarpetta Dolceto has a mouth-watering recipe for asparagus Gruyere tart that looks elegantly rustic, but is actually a breeze to make. In fact, it only has four ingredients - puff pastry, Gruyère cheese, asparagus and olive oil. Well five, if you count pepper.
This is so easy to make and lining the baking sheet with a silicone mat before baking this baby will make it easier to take out from the pan.
Biscuits are also regular mainstays in many homes whenever fried chicken or pot roast is served. Kevin Lee Jacobs of A Garden For The House has a great recipe for biscuits that involves two other ingredients that kick its flavor profile up a few notches- herbs and cheese!
Cottage cheese and minced parsley and basil make this biscuits flavorful and scrumptious.You can also make the dough and keep it in the freezer for future use up to two months.
TIP: Using a silicone mat when baking biscuits will make it easier to take them out of the pan to be transfered on a cooling rack.