soups, salads & sides


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16 thoughts on “soups, salads & sides

  1. Quick. Easy. And by easy I mean chase a two year old with one hand and make this with the other…that easy. πŸ˜‰

    Changes I made: sub 3 cups whole wheat flour for white flour and I baked it as one huge loaf in my cast iron skillet in the oven. Just generously coat cast iron with oil. Check bread early, mine didn’t take quite as long as recipe indicates. Also when it’s resting I turned on my oven light and set it in there. Nice and warm. And next time I will sub honey for sugar. Enjoy! P.s.-I should have put this under “main course.” πŸ˜€

  2. Micheline’s HUMMUS

    Items needed:
    – food processor
    – can of chickpeas
    – Tahini paste
    – 2 cloves of fresh garlic
    – Salt
    – Lemon juice

    In a food processor, place the fresh garlic and about a teaspoon of salt. Run the processor until the garlic is finely minced. Scrape the sides, then add the washed & strained chickpeas. Run until the processor stops. Add roughly 2 tablespoons of tahini paste and about 1/4 cup of lemon juice. Run the processor until it reaches the consistency of your liking. Be sure to taste periodically and add more lemon or salt as desired.

    (from Cooking Light- April 2012)
    Serves 4 serve with Mixed Greens Salad

    2/3 C plain 2% fat Greek yogurt
    1/4 C finely chopped red onion
    1 Tbl fresh lemon juice
    2 tsp chopped fresh dill (oops I forgot this ;D)
    3/8 tsp kosher salt
    1/4 tsp fresh ground black pepper
    1 cucumber, seeded, shredded – let it sit in a colander to drain the liquid
    1 garlic clove, minced
    2 C shredded skinless boneless cooked chicken (use rotisserie for a quick meal)
    Pita Chips

    Combine the first 8 ingredients, stirring with a whisk. Add the chicken and toss to coat.
    Serve with pita chips.


    3 cans drained black beans (about 4 cups)

    2 TBS. tahini

    ΒΌ cup cilantro firmly packed

    ΒΌ cup fresh orange juice (1/2 an orange, with a little more to taste at end)

    ΒΎ cup green onions, sliced

    2 TBS. olive oil

    5 medium garlic cloves

    1 tsp. ground cumin

    Β½ tsp. cayenne pepper

    If using dried beans: Soak beans in warm water overnight. Drain water from beans and add vegetable broth. Bring to a boil and then reduce heat and continue to cook over low to medium heat until beans are soft.

    If using canned beans: Drain beans.

    Put garlic, cilantro and olive oil in food processor and pulse.

    Then add the remaining ingredients, blend until smooth. Add a dash of salt and a squeeze of orange juice to taste if needed.

    I was very surprised and pleased with how this turned out. I have tried other beans (ew), but this one really worked. Very full of flavor! mmmmm, enjoy!


    3 bunches of flat leaf parsley (washed several times & dried)
    1 or 2 bunches of green onion
    2 sprigs of fresh mint
    1/2 cup (or more if you like) of fine bulgar wheat (soaked in water for a minute then drained)
    2 plum tomatoes (if desired)
    About 1/2 cup of olive oil (give or take- put a little at a time, add more if necessary)
    Juice of about 2-3 lemons (again add one at a time until reached desired taste)

    Finely mince parsley (disposing of stems), mint, tomato and green onion. Place in bowl. Add drained bulgar wheat, olive oil and juice of lemons. Give it a good mix and taste. Add more of the oil, salt or lemon until you’ve got it where you like it! Enjoy my sisters!


    Good in the summer or winter, for a snack or side!

    1 large cucumber
    1 quart of Plain Yogurt
    1 large clove of garlic
    bunch of fresh mint or dill

    Mash garlic with a mortar & pestel or with the side of a large knife. Mix into yogurt. Add sliced cucumber and freshly minced mint or dill. That’s it! Enjoy πŸ™‚


    1 Whole Fresh Eggplant
    Olive oil
    Fresh Pepper

    Slice eggplant into roughly 1/2 inch rounds (sliced vertically), drizzle olive oil and spread. Salt and add fresh cracked pepper. Grill & enjoy.

    This is a favorite in our home, grilled with marinated garlic chicken (see entree section) and rice is an easy week night meal.



    Sweet potatoes – scrubbed – cut in 1-1/2 – 2″ pieces, lengthwise. Best to get potatoes narrower than wider. Prepare as many as needed-perhaps 3-4 chunks per person.
    On aluminum foil about 1-1/2 ft long, stand chunks cut side up. Drizzle with olive oil, sprinkle with cinnamon & nutmeg, salt & pepper & if you like, dot with small pieces of butter.
    Wrap and seal well over the top, and then the ends. Make as many packets as needed with 5-7 chunks per packet. Put the packets on a baking sheet & bake @ 400 for 30 min.



    1 cup chopped onion
    1/3 cup chopped parsley
    1 clove garlic crushed (more to your liking)
    1 cup uncooked brown rice
    2 Tbl olive oil
    2 cups boiling beef or chicken broth, or water
    1 tsp salt
    1/4 tsp pepper
    2 Tbl parmesan cheese

    Saute the first 4 ingredients in the oil in a saucepan 3-5 minutes. Put in a 1-1/2 qt casserole. Add the remaining ingredients (except the cheese) and stir well. Cover and bake in preheated 350 degree oven for 1 hour (or til the rice is tender). Fluff lightly with a fork and sprinkle with the cheese. Makes 6 servings.

    Very tasty and healthy and easy!


    Salad Ingredients: Chop to your liking.
    Lettuce (Iceberg or Romaine)
    Bell Peppers
    Oven toasted pita
    Red Onion
    Sliced Radishes
    Chopped Parsley (handful)
    Any other veggie you’d like

    Garlic Dressing:
    2-3 cloves of garlic
    Juice of 1 lemon
    Olive oil

    In a mini-food processor place garlic and salt and let it finely mince. Then add oil and let it run until it begins to blend into a yellow-ish cream. Then add lemon and blend and until it is creamy and white.

    Pour over your salad veggies and ENJOY!

    Micheline Sullivan


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