BC Living
Local Easter Offerings to Try This Spring
Delicatessens Across B.C.: More Than Just High-End Grocers
March Sushi – From Scratch
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Plan Your BC Foodie Field Trip
Kamloops & Sun Peaks Resort: The Ultimate See & Ski Family Getaway
Local Getaway: Stay at an Elven Haven in Courtenay
B.C. Adventures: Our picks for April
Cooking Classes
Culinary Cinema
Culinary Fashion: What to wear on “Foodie Field Trips”
Freshen Up your Skincare this Spring with these 9 BC Based Skincare Products
Are you getting the most from your expertly cultivated and perfectly aged wine collection?
Add a new twist to your reliable roast with these tasty side dishes
Enhance your meal with these four healthy side dishes
I often make my old standbys of roast chicken, beef or pork so I like to keep things relatively interesting by switching up my sides.
These are a few of my current favourites and all of them also happen to be amazing in a frittata the next morning, so be sure to make a little extra!
My dear friend Tia made this amazing side for us a few weeks ago and it is by far the best roasted tomato recipe I’ve ever tried
Ingredients
Instructions
Kale is amazing for so many reasons. Not only does it taste great, it’s got roughage galore for digestive health, antioxidant and anti-inflammatory properties, and Vitamins A, C and K.
This recipe comes from one of my favourite new cookbooks, Friday Night Dinners by Bonnie Stern
* To make sour milk, place 2 tbsp plus 1 1/2 tsp lemon juice or white vinegar in a measuring cup and add milk to make 2 1/2 cups. Allow to rest for 10 minutes before using (don’t worry if milk looks curdled).
This is an incredibly fast and affordable side, and the mix of onions, garlic and zucchini packs a serious nutritional punch. I always make enough for dinner, a breakfast frittata and lunch, so you may want to half this recipe if you’re only making it for dinner.