Asian Scallion Salad

This is a refreshing salad with a fair amount of kick due to the crushed chili. Kochukaru is the traditional Korean dried chili used for this dish. It is the same chili that makes kimchi so spicy.
You can substitute any crushed hot red chili for this recipe with great results.

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Super Beans

This is an easy-to-prepare classic side dish that my family has made for many years.

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Roasted Carrots with Brown Sugar

Large carrots offer much more flavor. The key is to not overcook them. Roast until they are firm but can easily be pierced with a fork. The honey and thyme balance this dish well. Try pairing them with prime rib or pot roast.

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Rajas de Chile Poblano – Chile Poblano Strips

This easy-to-prepare grilled topping can be used on many main course Mexican meals such as steak fajitas or pork carnitas.

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Eula Mae’s Maque Choux (Stewed Corn and Tomatoes)

A classic, Acadian French-Indian inspired side dish from Louisiana.

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Stir-Fry Vegetables with Ginger and Garlic

This is a simple stir-fry recipe that can be used with any fresh vegetables that you have on hand. Just make sure to cut them in small, even pieces. The seasoning is light and flavorful. If you prefer it spicy, add a couple of crushed chilies to the wok oil before frying.

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Roasted Asparagus

I absolutely love asparagus. This recipe is so easy and quick to prepare. I make it every spring when it is in peak season. In a pinch, I’ve used dried tarragon and it still tastes great.

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