CONTORNI (SIDE DISHES)

The other day while I was visiting some of my favorite blogs, I came across a post by Peter of Kalofagas Greek Food & Beyond. He was talking about how he was going to try and feature more side dishes. He felt that sides got little attention compared to the main course, we as bloggers often feature. My thoughts exactly!!! In fact in my house we're all about the sides! Especially with grill season starting its fun to get creative with different sides to have with your main course. Below are a few of our favorites, and as grilling season gets reved up I'll be posting more!

VEGETABLE GIARDINIERA

Cook in salted boiling water for 3 min. cauliflower, sliced carrots,and celery. With a slotted spoon, transfer to a tray lined with paper towels. Cool vegetables.

In a large bowl add green and your favorite black olives, drained artichoke hearts, minced garlic, drained eggplant salad, chopped red onion, and all of your cooled down veggies.

Make a vinaigrette of red wine vinegar, extra virgin olive oil, season with salt and pepper, dried oregano, lemon juice, and lemon peel. Refrigerate till cool.

FRESH GREEN BEAN SALAD

Precook your green beans, make sure they still till have a bite to them. Drain and cool them down.

In a large bowl add cooled beans, kalamata olives, red onion, garbanzo beans, and chopped fresh tomato's. Toss like a salad with red wine vinegar, extra virgin olive oil, oregano, salt and pepper, and granulated garlic. Delicious at room temp, or chilled.

STUFFED TOMATOES WITH RICE

I use the tomatoes on the vine, slice a little off the top, scoop out the pulp and place in a bowl.

arrange scooped out tomatoes on a baking tray lined with foil. Set aside.

Smash up the pulp a little, add to that your cooked risotto, parsley, basil, garlic, olive oil, and salt and pepper, mix well.

Spoon filling into prepared tomatoes, drizzle olive oil all over them, roast until tender and soft.

Depending on how big your tomatoes are it could take up to 40 min. at 400 degreesF.

Serve at room temp.

STUFFED ARTICHOKES

Prepare artichokes by trimming leaves and stems, then steam them just until the leaves pull off easy. Set aside.

In a bowl add flavored dry breadcrumbs, or fresh, add garlic, fresh chopped parsley, grated romano cheese, salt and pepper, moisten mixture with some olive oil.

Stuff each leave with the mixture, take your time go all around the artichoke. Place them in a baking dish and place them in a 375 degreeF. oven till heated through. Garnish with lemon.

Hopefully this will encourage all of you to "show your sides"! I'll be looking forward to seeing all of your creations!

BUON APPETITO!!