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Light & Simple Summer Side Dish Options

Zucchini Gratin

(Courtesy of Eating Well)

Ingredients:

  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • Pompeian Olive Oil
  • Extra Virgin Regular
  • Bertolli Olive Oil
  • Extra Virgin
  • 1 teaspoon dried marjoram or thyme
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 3 medium zucchini, thinly sliced
  • ½ cup coarse dry breadcrumbs, preferably whole-wheat
  • ½ cup grated Parmesan cheese

Directions:

  1. Position rack in lower third of oven; preheat to 450°F. Coat a 7-by-11-inch baking dish (or similar size 2- to 2½-quart dish) with cooking spray.
  2. Combine garlic, 1 tablespoon oil, marjoram (or thyme), salt and pepper in a large bowl. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish.
  3. Roast the zucchini until softened and starting to wilt in spots, about 15 minutes.
  4. Meanwhile, combine breadcrumbs, Parmesan and the remaining 2 tablespoons oil in the bowl. Sprinkle the breadcrumb mixture over the zucchini and continue to bake until the topping is crisp, about 15 minutes more.

Visit eatingwell.com for additional recipe tips and nutritional information.

Curried Potato Salad   

(Courtesy of Cooking Light)

Ingredients:

  • 2 pounds Red Bliss potatoes, peeled and cut into 1-inch pieces
  • 3/4 cup plain 2% Greek yogurt
  • 2 teaspoons Madras or regular curry powder
  • 1 1/2 teaspoons hot pepper sauce
  • 3/4 teaspoon salt
  • 3/4 cup shredded carrots
  • 1/2 cup thinly sliced green onions, divided
  • 1/3 cup thinly sliced celery
  • 2 tablespoons chopped unsalted cashews

Directions:

  1. Place the potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and cool.
  2. Combine yogurt and next 3 ingredients (through salt), stirring with a whisk.
  3. Place cooled potatoes in a large bowl. Add carrots, 5 tablespoons green onions, celery, and yogurt mixture; toss gently to combine. Sprinkle with remaining 3 tablespoons green onions and cashews. Serve chilled.

Visit myrecipes.com for additional information.

Cranberry-Almond Broccoli Salad

(Courtesy of Cooking Light)

Ingredients:

  • 1/4 cup finely chopped red onion
  • 1/3 cup canola mayonnaise
  • 3 tablespoons 2% reduced-fat Greek yogurt
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups coarsely chopped broccoli florets (about 1 bunch)
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup reduced-sugar dried cranberries
  • 4 center-cut bacon slices, cooked and crumbled

Directions:

  1. Soak red onion in cold water for 5 minutes; drain.
  2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk.
  3. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour before serving.

Visiting myrecipes.com for nutritional information.

MedicAlert Team Member