Simple sides


Quick, easy, healthy & super yummy summer sides!! Serve with BBQ’d meat, roast chicken, hamburgers or as part of your vegetarian meal…


Dill parmesan tomatoes Image

2 large tomatoes sliced thin (I used the best tasting Heirloom tomatoes from the market) 

1 tbsp fresh dill chopped 

1 tbsp fresh grated parmesan cheese (pre-shredded works fine too)

salt & pepper


Place sliced tomatoes on a plate, season with salt & pepper. Sprinkle with dill & parmesan cheese. 


Sesame bok choy


3 large or 6 small bok choy sliced in half lengthwise

1 tbsp sesame oil

1/2 – 1 tsp red chilli flakes 


salt & pepper 


Place bok choy on tinfoil (large sheet to make a packet for the BBQ or on a baking sheet if oven cooking). Drizzle with the oil then season with salt & pepper and chillies. Cook on the BBQ for 7-10 mins or in the oven at 400 degrees for about 10-15 mins until soft. 


Coconut wild rice


1 cup wild rice

1/2 cup white rice (I prefer Jasmine)

2 cups water 

1 can coconut milk 

salt & pepper

1/2 – 1 tsp dried red chillies 


Cook wild rice according to package which is usually boiling the water (add the coconut milk to the water) and the rice then lowering the heat to simmer the rice for approx. 45 mins. A good tip my mom gave me was to have a second burner on low (level 2-3 is perfect) so that once the rice and water boil you switch burners and place it on the one already on low – no over boil!!! 

I like to add the Jasmine rice to the wild for a softer taste and it absorbs the coconut milk nicely. I add the 1/2 cup about half way through the wild rice cooking time – at about 20 mins in. Keep an eye on the rice, stirring occasionally as in this case the wild can burn on the bottom. Add more water if all liquid has been absorbed but the rice is still too firm. Once cooked, add salt & pepper to taste and dried chillies if desired. 


Other side ideas….

Honey dill carrots:

Add 1 tbsp of honey and 1 tsp of dried dill to carrots (boil 6 carrots until tender then stir carefully with 1 tsp butter)


Spiced zucchini:

Dice 1 zucchini then sautee in a bit of oil until cooked. Season with salt & pepper, 1 tsp steak spice, 1 tsp paprika, 1/2 tsp cumin & 1/2 tsp dried red chillies. 


Sweet potato ‘tato mash 

1 medium sweet potato 

4 medium potatoes 

3 tbsp butter 

3 tbsp plain Greek yogurt 

salt & pepper 


Wash & trim up regular and sweet potatoes to remove any black spots. Cut into cubes, put in a large pot and add water just to cover potatoes. Season with salt & pepper. Lightly boil and cook for about 20 mins until tender. Drain any water. Remove from heat and add butter then yogurt. Stir and then season with salt & pepper. 




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