This might be the easiest side dish you'll make this month. It takes just 10ish minutes and 6 ingredients (half of which are toppings)! The mayonnaise gives the green beans a rich creaminess without leaving behind any mayo taste or heaviness, while the miso adds a salty, nutty quality. Topped off with some spicy chili paste, sesame seeds, and a drizzle of olive oil, these beans will go great alongside any asian dish or accompanying a simple meat like steak or roast chicken.
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I'll admit I'm not the most inventive cook. It's taken time to know what ingredients go together, while also being unique. What has helped me get better and more creative is seasonality. Knowing what is in season every month can help narrow down ingredients that are commonly found together, while still allowing space to come up with new ideas. I know I'm spoiled living in California, where fruits and veggies tend to have longer lives than their midwest counterparts. I like to go to the CUESA site to see what's in season now.
Another tip for building creativity in the kitchen is to start small. For example, this recipe is an open-faced flatbread. It's simple, straightforward, and easy to play around with. My flatbread's toppings are all about spring transitioning into summer. I know it's August, but asparagus has been on super sale almost every week here! I knew I had to do something with it before it's no longer in season. With it is the unbeatable flavor of summer corn. To elevate it a bit and add another flavor and texture, we have a base of greek yogurt with some flavor boosters mixed in.
This recipe incorporates the pearls of winter ingredients: brussels sprouts, pomegranates, and pistachios, all mixed into comforting and hearty wild rice. It makes sense as a side dish, but we definitely ate it for dinner without reservation.
I know what you're thinking. "Another meal with cauliflower?" The answer is yes. Cauliflower is in season, it tastes great, it's healthy, and... it was the recipe that I had ready to go for this week. Now you can use the other half of your head of cauliflower from last week's post on soup.
This bowl is vegetarian, can be made vegan, and is full of grains and fall vegetables. You can adjust this bowl with whatever vegetables you enjoy or have on hand. It's a simple recipe, with the hardest part being waiting for your beets to roast.