Great side dishes...

Determined to not have any of the veggies in the fridge go to waste, I made the following 3 side dishes to go along with the Crock Pot Spare Ribs. All 3 recipes can be found in the Canadian Living magazine Make Ahead Meals Boy, was I impressed...

Green Beans and Sherried Mushrooms (p.68)

Ingredients:
1 lb green beans, trimmed
1 tbsp extra-virgin olive oil
1 package mushrooms, chopped
1 clove garlic, minced
1 tsp dried thyme
¼ tsp each salt and pepper
1 tbsp each dry sherry and butter

Directions:

In skillet blanch beans in boiling water, until tender-crisp and colour deepens, about 5 minutes. Drain and chill under cold water, pat dry.

Wipe out skillet, heat oil over medium-high heat; sauté mushrooms, garlic, thyme, salt and pepper until golden all over, about minutes.

Add sherry; cook until evaporated. Add beans and butter; cook, stirring, until beans are hot and butter is melted.

Basmati Rice with Pesto (p.70)

Added 1 ½ cups of rice to 1 ¾ cups of water in the rice cooker and once done added 2 tbsp of pesto… Stir well. Yummy alternative to just your plain rice.

Crunchy Coleslaw (p. 48)

Ingredients:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 ½ cups (375 mL) shredded cabbage
½ cup (250 mL) grated carrots

Directions:

In a separate bowl, whisk together oil, lemon juice, mustard, garlic, salt and pepper. Add cabbage, and carrots; toss to coat.

Enjoy!