Side Dishes

Celeriac and Collard Green Slaw

Do you ever get bored with the same old vegetable side dishes?  I do.  I seem to have food ADD!!  Well, in winter sometimes it is hard to fulfill my need to eat interesting vegetables beyond steamed or roasted broccoli.  And although I love many of the root vegetables, roasting them can get old, and I really don’t like purees (I think it’s a texture thing.  It feels more like drinking or something.  I need to CHEW my food for my stomach to register it!).  But I do love interesting chopped salads.  The less lettuce the better.

I was looking to make something with celeriac or celery root because it is a good winter vegetable, readily available, and high in vitamin K, moderately high in vitamin C, phosphorus, and potassium.  But beyond pureeing, I wasn’t really sure what to do with it.  Then I thought of some sort of slaw … and voilà!  This is a rather hearty vegetable salad due to the texture of the collards and the two root vegetables.  Perfect for a winter meal … when you are craving some raw veggies!

I chose collard greens due to their ready availability in the winter, and because I’d never had them any way other than sautéed with bacon fat.  I knew the slaw needed a hearty green, and the collards just called out to me in the store.  From a nutritional standpoint, they rank high in vitamins K, A, and C, and pretty good in Folate.

For the Salad:

1 bunch of collard greens
1 medium-sized celeriac bulb
2 large carrots
1/2 cup parsley leaves

For the dressing:

1/4 cup mayo**
juice 1/2 lemon
2 Tbs capers
2 Tbs tarragon (fresh is best, dried will do in a pinch but use half; I harvest from my garden in the fall and freeze whole)
Salt to taste

**I haven’t tried it yet, but if you are AIP and don’t tolerate egg yolks (in the mayo) I would think you could substitute an equal amount of olive oil without changing the overall taste a whole lot.

First take your collard greens and separate out the tough stem from the leaves.


Wash the leaves and pat dry.  Then stack on top of each other.


Roll into a tight cylinder.


And slice thinly.


Peel and grate the celeriac and carrots.  Rough chop the parsley leaves.


And toss together in a large bowl.


To make the dressing, mix the ingredients well, and pour over the salad, tossing until well coated.




Categories: AIP, Recipes, Side Dishes, Vegetables | Tags: , , , , , , | Leave a comment

Colorful Kale Salad

I have a confession … I am not a big fan of salad.  And by salad I mean garden salad.  I don’t know, it’s just so … blah.  Boring.  Meh.

BUT, I love love love my veggies … and to be honest, sometimes I just crave raw veggies.  Especially in winter.  Or those first warm days in spring when I eat lunch outside and wish I had a sweater.  Or mid-summer when my CSA bounty is overwhelming.  Who am I kidding?  I could eat raw veggies three meals a day, 7 days a week, 365 days a year (366 in a leap year)!  But just not boring regular old “lettuce salad” as my daughter calls it.

Sometimes I want a nice chopped Cobb salad.  Or something like Turkish Chopped Salad from Well Fed.  But much of the time I totally crave kale.  I know, you are saying, “Kale?  Raw?  But it’s so tough and bitter!”  Yeah, I hear people say that and I just don’t get it.  I’ll share my method and you can decide yourself …

Kale Salad

Toss together:

1 bunch kale, ribs removed, sliced thinly (you can use any kind of kale, I like a mix of red and green, or just lacinato)
1/2 head purple cabbage, core removed, sliced thinly (I like to use a mandolin for this)
3-4 carrots, scrubbed or peeled, then shredded
3-4 scallions, sliced thinly
1/4 red onion, diced finely


Then drizzle the dressing ingredients over the top, and toss thoroughly.


juice from 1 lemon
2 cloves garlic, pressed
olive oil (~ 1/4 cup I think, I just drizzle it on)


Season to taste with:

Himalayan Salt
Freshly ground Black Pepper

Eat immediately, or let it sit a few hours.  This is even awesome the next day or day after.  I always try to make extra so I can eat it for meals over the next few days.


Categories: Recipes, Side Dishes, Vegetables | Tags: , , , | Leave a comment

Compote of Fennel, Onion, Pancetta, and Golden Raisins

Fennel was my mother-in-law’s favorite vegetable. I never had it until I found this recipe in our local paper.


Now this is one of my favorite side-dishes!


Thinly slice 1 onion (I forgot to thinly slice when I made it this time.  It was still good!)

Thinly slice 1 fennel bulb

Dice 2 oz of pancetta (I used 2 slices of organic nitrite-free bacon since that’s what I had)

1/4 cup of golden raisins.



Add the pancetta (or bacon) to a pan and let cook.


Add the onion, fennel, and raisins.


Stir.  Stir some more.

Let start to brown and reduce.

Lower heat (from medium/medium-high) to lowish. Cover and let reduce by about 1/2.


Raise heat a little, uncover, and let brown up a bit. Eat. Enjoy!


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Easy Sauteed Swiss Chard

And another favorite is sautéed Swiss Chard.  An often maligned green, yet super-healthy and delicious. This is one of my grandmother’s recipes …


Chop 1/2 large Vidalia or other sweet onion.  Separate stalks from leaves on chard.  Chop roughly.  Add both to a hot pan with fat of choice.  (I usually use bacon fat.  Everything is better with bacon fat!)  Cook until onion is translucent.  Add greens.  Take off burner in 1-2 minutes and stir until greens are wilted.



Eat.  Yum.

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Curried Cauliflower

So, curried cauliflower.  I’m totally addicted.  And it’s so easy to make.


Cut up a head of cauliflower into florets.

Heat 1-2 Tablespoons of coconut oil in a large pan.

Add 1-2 Tablespoons of curry powder.  Stir to mix with oil.


Add cauliflower and stir to coat.

Add one can (11 oz) of coconut water.


Cook until softened (I cover it for a little while to let it cook through depending on how big the pieces of cauliflower are).

Continue to cook uncovered to allow the coconut water to cook off and let the cauliflower brown a bit.

Share if you have to.

Categories: Recipes, Side Dishes, Vegetables | Tags: , , | Leave a comment

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