Tasty side dish ideas using locally grown ingredients
Looking for something a little different on the side?
Foodland Ontario home economist Teresa Makarewicz joined us with two delicious side dish recipes.
Barley with Roasted Squash, Apple and Feta Salad
1/2 cup (125 mL) pearl barley
3 cups (750 mL) bite-size pieces Ontario Butternut Squash
1 Ontario Leek (white and light green parts only) sliced into 1/2-inch (1 cm) rounds
3 tbsp (45 mL) olive oil
1/2 tsp (2 mL) dried thyme leaves
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) apple cider vinegar
4 tsp (20 mL) drained and rinsed capers, coarsely chopped
1 Ontario Apple, cut into 1/2-inch (1 cm) pieces
1/2 cup (125 mL) crumbled Ontario Feta Cheese
3 tbsp (45 mL) coarsely chopped fresh Ontario Mint
Freshly ground black pepper
In large pot of salted water; cook barley until tender, about 20 to 25 minutes. Drain and rinse under cold water. Drain well again. Place in medium bowl.
In medium bowl, toss squash, leek, 1 tbsp (15 mL) of the oil, thyme and 1/4 tsp (1 mL) each of the salt and pepper. Spread on large parchment paper-lined baking sheet. Roast in 425°F (220°C) oven, stirring once halfway through cooking, until squash is fork tender, about 15 minutes. Remove from oven to cool.
In large bowl, whisk vinegar with remaining oil, salt and pepper. Stir in barley, squash mixture and capers. Just before serving, stir in apple, feta and mint. Sprinkle with pepper. Salad can be refrigerated up to 2 days.
Sweet and Spicy Roasted Potatoes
3 to 4 unpeeled Ontario Sweet Potatoes, about 1-1/4 lbs (625 g)
1 large unpeeled Ontario Potato
1 small Ontario Red Onion
1 tbsp (15 mL) olive oil
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each ground cumin and cayenne pepper
Dressing:
1/4 cup (50 mL) plain Ontario Yogurt
2 tbsp (25 mL) fresh lemon juice
1 tbsp (15 mL) tahini
1 clove Ontario Garlic, crushed
Pinch each salt and pepper
1/4 cup (50 mL) chopped fresh Ontario Coriander Leaves
1 tbsp (15 mL) pumpkin seeds
Slice sweet and regular potatoes in half lengthwise. Then cut each half into 1/2-inch
(1 cm) thick wedges. Peel onion, leaving stem intact. Slice into 1/2-inch (1 cm) wedges. Place vegetables in large bowl. Stir in oil. In small bowl, stir together chili powder, salt, cumin and cayenne. Sprinkle over vegetables; stir to evenly coat. Place on large parchment paper lined baking sheet. Roast in 425°F (220°C) oven, stirring after 15 minutes. Continue to roast 10 to 15 minutes or until potatoes are tender.
Dressing: Meanwhile, in small bowl, stir together yogurt, lemon juice, tahini, garlic, salt and pepper.
Place potato mixture on platter. Drizzle with yogurt dressing. Sprinkle with coriander and pumpkin seeds.
