Side Dish Showdown #2: March

I have a dazzling array of side dishes to present to you for the March Side Dish Showdown. A total of 27 sides from many different cuisines to tease, tempt and tantalize your tastebuds!

Caveman from Caution: Caveman Cooking sent over his Sauteed Asian Veggies. A tasty, basic and easy recipe with yellow squash, zucchini and snow peas sauteed in garlic and soy sauce. The perfect compliment for his Korean Pork Chops (Daeji Galbi) or any dish that you want to add a little exotic Asian flair to.

Caveman Cooking: Sauteed Asian Veggies

Brad of Eatnlisten made his Smashed Garlic Potatoes. “Garlic cloves steeped in milk and butter lend a light garlicky flavor to this easy to prepare side dish. Leaving the thin potato skins on lends texture and earthiness when combined with a touch of nutmeg and fresh grated Parmigiano-Reggiano cheese.” Nutmeg in potatoes is a unique idea that I love! Can’t wait to try it.

Eatnlisten Smashed Garlic Taters

Kathy of Are You Hungry? made Elegant Scalloped Corn and Broccoli. “While I could taste the sweetness of creamed corn, the overall flavor was a bit different. The broccoli gave it some flavor, texture, and color while the hot peppers in the cheese added a bit of zing.” This is just the type of casserole I love! Zesty, cheesy and comforting.

Are You Hungry BroccoliCornScallop

The very charming Chaya of the Comfy Cook and Sweet & Savory went all out with five dishes for the Showdown this month. A carb-fest. Her first dish Carrot Pasta was inspired by the three bags of carrots she had and a need to clean out her pantry for Passover. We all now how much I love carrots…and pasta!

Chaya's Comfy Cook Carrot Pasta

 Her second is a unique pan-fried Pasta Pancake flavored with egg, peppers and onions. I would love this for breakfast!

Sweet and Savory Pasta pancake

Next up are Chaya’s savory gluten-free Cabbage, Carrot & Potato Muffins. Hearty and satisfying!

Chaya's Comfy Cook Muffins

And here we have Double Cooked Potatoes that Chaya describes as “little round globes of soft mashed potatoes filled with goodies…browned both in the frying pan and then, in the oven… they disappear quickly.”
Mouth-watering…I hope Chaya saved hid these for me!

Chaya's potato balls in a cup

Last up we have Chaya’s Apple-Sweet Potato Kugel that caused her to come to this decision “I am throwing out my other kugel recipes for sweet potatoes and using this one, as often as possible. I think the apples moderated the taste of the sweet potato to make a winning combination.” A flavor match made in heaven!

Chaya's Sweet Potato Kugel

Lori of Fake Food Free made a Nutty Cauliflower Quinoa with cauliflower and walnuts that can serve as a side dish or a meal in itself. “The nutty flavor of the walnuts and cauliflower and the seed-like crunch of quinoa paired well with the bold spices of the poultry seasoning I tossed in.” I love cauliflower and walnuts! This is fast and convenient, a lovely and versatile side dish for any main.

Fake Food Free Cauliflower Quinoa

 Debbi of Debbi Does Dinner…Healthy & Low Calorie made a Quinoa & Black Bean Cold Salad. “I love the flavors of this salad. It definitely has that south of the border appeal and would be great for a fiesta or any Mexican themed meal.” This would fast become a favorite of mine too with these Tex-Mex flavors. 

Debbi Does Dinner Quinoa Black Bean Salad

Mrs. Jen B of  The Misadventures of Mrs. B’s made two side dishes. The first is Super Easy, Super Cheesy StovetopI’ll let her tell you. “Macaroni and cheese. Have three words ever gone together so well?” So creamy and comforting!

Mrs. Jen B's Mac n Cheese

Mrs. Jen B’s second side dish is this light and Refreshing Cucumber Salad dressed with dill and a sweet, cooked vinegar sauce. This is an excellent summer side for a hot day and a barbecue!

Mrs. Jen B's  Cucumber Salad

Kim of Stirring the Pot made this “mind blowing delicious” Artichoke Gratinata. “A side dish that will steal the show…I ate the whole batch. Yes, the entire recipe. It was so good that it caused me to lose both my manners and self-control. It is bright, fragrant, crunchy, buttery goodness!” I don’t know about you but I’m totally convinced and have artichokes just begging to be made into this!

Stirring the Pot Artichoke Gratinata

Kerstin of Cake, Batter and Bowl made Curried Chickpea Sweet Potato Squares to satisfy her craving for “a rich potato gratin.” Kerstin layered organic sweet potatoes with Indian-spiced chickpea mash for this healthier, but every bit as tasty version. This is a wonderful combination of flavors that sounds even better than the classic potato gratin!

Cake, Batter and Bowl: Curried Chickpea Sweet Potato Squares

Faith of An Edible Mosaic made Garlic Cauliflower Mash with turnips and cream cheese. “The mashed cauliflower ended up being the best mashed cauliflower I had ever made.  It was incredibly silky smooth and creamy, and the roasted garlic gave it such a rich, deep flavor.” The roasted garlic sounds totally delicious!

An Edible Mosaic: Garlic Cauliflower Mash

 Dajana from Baker’s Corner…somewhere in my kitchen sent this Fava Beans Salad with Walnut Pesto. “I like to prepare this kind of salads for lunch. They’re flavourful, rich and go perfectly with a sandwich, or just some cheese and bread. But nothing prevents you from serving it with meat, lamb for example, or whatever you like.” Fresh and light, I would love this on a hot summer night.

Baker's Corner: Fava Bean with Walnut Pesto

Shirley from Enriching Your Kid sent Paneer Burji/Scrambled Cottage Cheese spiced with mustard seeds, turmeric, chili powder and garam masala. ” An Indian favorite with rotis and very easy to prepare.” I would love to try this – it looks just like scrambled eggs!

Enriching Your Kid Scrambled Cottage Cheese

Natasha of Five Star Foodie Culinary Adventures made Whipped Goat Cheese Boniatos using white sweet potatoes. She served these with a rack of lamb “but whipped boniatos with goat cheese were a true star of the meal. Silky, light, and smooth, it’s a perfect side dish.” I’m enamored with these white sweet potatoes! They must be rare because I’ve never seen them in the market. I would love to get my hands on some.

Five Star Foodie: Whipped Goat Cheese Boniato

Daphne of Food Junkie From Texas sent over two side dishes. Her first is a Smoky Kale with Onions. She met my challenge of trying a new ingredient “I have been browsing the produce section a little more intently lately because we need to find some vegetables other than potatoes and green beans that my family will eat.” It must of been a success! “My ten year old and husband ate it all…

Food Junkie From Texas Smoky Kale

Daphne also made her Great-Grandma’s Rich & Cheesy Macaroni, unique because it has 1 cup of sugar in it. It is the secret ingredient to making this “rich, buttery, cheesy, happiness in a dish. My favorite comfort food of all time. It just makes me feel happy and all warm inside. The recipe comes from my great-grandmother. Lots of lovely memories come from this dish.” Another intriquing side! I never saw a recipe like this that called for sugar. I could dive right into that bowl!

Food Junkie From Texas Mac n Cheese

SE of Denufood – Delicious & Nutritious Food sent over her Gavar chi Bhaji or Sautéed Cluster Beans. “Green beans native to India, very famous in the regional cooking of Maharashtra, Karnataka, Andhra and maybe other parts of the country too!” They are flavored with green chiles, coconut and mustard seeds. Some of my most beloved ingredients!

Denufood: Gawaar Bhaji

Sasha from A Kitchen In Brooklyn made Apricot Almond Couscous to pair with a semi dry Riesling. “I decided to prepare the couscous with apricot and almond to complement the fragrant apricot and white peach aromas in the wine, and its smooth, lovely honey finish, as well as cinnamon, almond and a bit of lemon.” I really love the romantic feel of this dish. It sounds heavenly for a special night.

A Kitchen In Brooklyn: Apricot Couscous

Laurie of That’s Not What The Recipe Says sent over Baked Stuffed Winter Acorn Squash. She also tried a new ingredient: wheat berries. Laurie served her squash alongside an herb roasted chicken. “The crunchiness of the wheat berries and wild rice was delightful and a nice counterpoint to the soft squash. The sweet/tart flavor combination of the pears, apple cider and dried cranberries was smashing.” I am overly fond of stuffed squash and especially this one with it’s sweet, tart and savory filling. A feast for the senses.

That's Not What the Recipe Says Stuffed Winter Squash

Meghan of You’re Gonna Bake It After All made Garlic Parmesan Oven Fries. “They’re crispy, flavorful, and the perfect accompaniment to any main dish. With so few ingredients, they are so easy to whip up on a weeknight. You don’t even have to peel the potatoes!” These are some of the best looking oven fries I’ve laid eyes on!

You're Gonna Bake It After All Garlic Parmesan Fries

Joanne of Eats Well With Others sent over two side dishes from Michael Symon’s new cookbook. First up is this Spicy Tomato & Blue Cheese Soup. You should know she is not a soup lover…”But this wasn’t soup. This was heaven. In a bowl. I ate it hot. And I ate it cold. Sometimes both. In one day. Yeah it was that good. It tasted almost like a pink pasta sauce with a blue cheese/sriracha twang to it. And with that being said. I would consider pouring it over pasta. If I weren’t pretty sure that I would just end up sipping it from the pot with a straw.” There’s not much left for me to add – where’s my straw?

Eats Well With Others: Tomato & Blue Cheese Soup

Second up are Brussels Sprouts with Pecans & Capers served alongside the LOLA burger; a bacon cheeseburger topped with a fried egg and pickled onions. Yes, another one of Symon’s creations. “After eating these. I’m pretty sure that Michael Symon is my soul mate. So Michael. If you’re reading this. Will you marry me?” I wonder what he would do with two proposals? I’m quite sure I would like to marry him too!

Eats Well With Others: Brussels Sprouts with Pecans & Capers

My side dish this month is Fried Chile Pepper Pasta with Bread Crumbs, a traditional recipe from the region in Southern Italy known as Basilicata. Dried red chile peppers are fried until crunchy and added to pasta with tomatoes and pan-fried bread crumbs. Sassy and rustic. 

Pasta w/ Fried Chile Peppers & Bread Crumbs

Would you like to join us for April’s Showdown?

1. The side dish must be a blogged recipe dated during April.  No old posts.

2. You must mention that it is for Side Dish Showdown with a link back to here.

3. The dish must be a side dish: sometimes referred to as a side order or simply a side; it accompanies the entrée or main course at a meal and usually does not contain meat. If you send me a main dish it will not be included in the round-up.

4. You must add your link(s) to the McKLINKY below or e-mail me by April 30th at midnight for it to be included in the round-up. By doing this you give me permission to use a picture of the dish off your post in the round-up. After you add your link please check back and make sure it was added correctly.

*This month’s theme is Anything Goes with a secondary theme of Spring. I imagine that most of us are cooking a little lighter and a lot fresher since the onset of warmer weather. Send me side dishes with your favorite Spring vegetables, the ones you look forward to and can’t wait to make…and eat…and share.

And as always I appreciate your help by adding the badge to your side-bar and/or your Showdown posts.

Side Dish Showdown Blogger Event

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Thank-you all for your participating!  Hope to see you next month. xoxo

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