Recipes: A salute to side dishes

PANZANELLA ON A STICK

Serves variable amount.

Note: Panzanella is an Italian bread salad. This version can be made ahead with little fuss. You may need to use additional olive oil and seasonings with the bread, depending on how many of these you are making. Adapted from "On a Stick!" by Matt Armendariz (Quirk Books, 184 pages, $16.95).

• Cocktail picks

• 1/2 loaf French bread, cut into 1-in. cubes

• 2 tbsp. plus 3/4 c. extra-virgin olive oil, divided (see Note)

• 1 tsp. garlic powder

• Pinch black pepper

• 1/4 c. sherry vinegar

• 1/2 shallot, finely chopped

• 11/2 tsp. stone-ground mustard

• Sea salt

• Small fresh mozzarella balls

• Fresh basil leaves

• Zucchini, cut into small triangular slices

Directions

Preheat oven to 350 degrees.

To make vinaigrette: Whisk together vinegar, 3/4 cup extra-virgin olive oil, shallot and mustard until fully incorporated. Add sea salt to taste.

Thread bread, tomato, mozzarella ball, basil and zucchini onto each cocktail pick, then thread the same again. Just before serving, drizzle liberally with vinaigrette.

ORZO SALAD WITH CUCUMBER AND FETA

Serves 4 to 6.

Note: Orzo is a small pasta shaped like rice. From "Heartland: The Cookbook," by Judith Fertig (Andrews McMeel Publishing, 283 pages, $35)

• 1 bunch green onions, chopped

• 1 medium cucumber, diced

• 8 oz. feta or goat cheese, crumbled (about 1 c.)

• 1/2 c. chopped, pitted kalamata olives

• 1/3 c. canola oil

• 2 garlic cloves, minced

• 2 tbsp. fresh dill, or 2 tsp. dried dill

• 1/4 tsp. dried oregano

• Salt and freshly ground black pepper

Directions

In a large bowl, combine orzo, green onions, cucumber, feta and olives.

In a small bowl, whisk together oil, lemon juice, garlic, dill, oregano and pepper. Pour dressing over orzo and toss to blend. Cover and refrigerate until ready to serve.

Nutrition information per each of 6 servings:

Calories400Fat22 gSodium670 mgSaturated fat7 g

Carbohydrates38 gCalcium230 mg

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 medium-fat meat, 3 1/2 fat.

APPLE AND FENNEL SLAW

Serves 8 to 10.

Note: From "Fine Cooking in Season," by the editors of Fine Cooking (Taunton Press, 316 pages, $22.95).

• 2 tbsp. fresh lemon juice

• 2 small bulbs fennel, trimmed and cut into matchsticks

• 1 small red onion, cut in half and very thinly sliced

• 1/4 c. extra-virgin olive oil

• 2 tbsp. chopped fresh flat-leaf parsley

• Salt and freshly ground black pepper

Put lemon juice in a large bowl. Cut one of the apples in half, core it and julienne it. Put the cut apple in the bowl and toss with the lemon juice to keep it from browning. Repeat with other apples.

Toss in fennel, red onion, olive oil and parsley. Let stand for at least 20 minutes at room temperature. Add salt and pepper to taste and serve.

Nutrition information per each of 10 servings:

Calories94Fat6 gSodium26 mgSaturated fat1 g

Carbohydrates12 gCalcium29 mg

Diabetic exchanges per serving: 1 vegetable, 1/2 fruit, 1 fat.

GRILLED POTATO WEDGES WITH FRESH HERBS

Serves 4.

Note: Forgot your shopping list? You can read the recipe on your phone at timetogrill.mobl. From "Weber's Time to Grill," by Jamie Purviance (Sunset Books, 304 pages, $24.95), which was a James Beard nominee book.

• 2 tbsp. extra-virgin olive oil

• 1/2 tsp. ground black pepper

• 2 large russet potatoes, each cut into 8 wedges

• 2 tbsp. unsalted butter, melted

• 1 tsp. Dijon mustard

• 1/4 c. minced fresh herbs, such as rosemary, thyme, chive, dill and Italian parsley

Prepare grill for direct cooking over medium heat.

In a medium bowl, combine oil, salt and pepper. Add the potato wedges to the bowl and toss to coat evenly.

Grill potatoes over direct medium heat, with the grill lid closed as much as possible, until potatoes are golden brown and quite tender, 8 to 10 minutes, turning occasionally. Transfer potatoes back to medium bowl.

In small bowl, mix butter and mustard. Drizzle over the poatotes. Add the herbs and stir to coat the potatoes evenly. Serve warm.

Nutrition information per serving:

Carbohydrates32 gCalcium50 mg

Protein3 gCholesterol15 mgDietary fiber5 g

Diabetic exchanges per serving: 2 bread/starch, 2 1/2 fat.

CAULIFLOWER AND BROCCOLI SALAD WITH RED WINE-DIJON VINAIGRETTE

Serves 6 to 8.

• 2 red bell peppers (see Note)

• 2 tsp. plus 1/2 c. olive oil, divided

• 1 large zucchini, halved lengthwise

• Sea salt and freshly ground black pepper

• 1 head cauliflower (about 2 lb.), cut into florets, stems removed

• 1 small red onion, thinly sliced

• 3 tbsp. chopped fresh oregano

• 5 tbsp. red wine vinegar

• 2 tbsp. minced shallots

• 1 tbsp. Dijon mustard

• 1 tbsp. kosher salt

• 1/2 tsp. freshly ground black pepper

• 1/8 tsp. sugar

Directions

Char bell peppers over a gas flame until skin is blistered and blackened all over, turning often, about 8 minutes. Immediately place charred peppers in a sealed paper bag and set aside until you can remove skin easily, about 15 minutes. Peel peppers and remove membranes and seeds. Slice peppers and set aside.

Cook cauliflower florets in large pot of boiling water for 2 minutes. Using slotted spoon, transfer cauliflower florets to a colander to drain, then arrange them on baking sheet to cool. Add broccoli florets to same pot of boiling water and cook just until they become bright green, about 1 minute. Drain broccoli, then arrange it on another baking sheet to cool.

Meanwhile, to make vinaigrette, in a large bowl, whisk together the vinegar, shallots, mustard, garlic, salt, pepper and sugar. Add the 1/2 cup oil in a thin, steady stream, whisking constantly and vigorously to emulsify dressing.

Toss cauliflower, broccoli, grilled zucchini, roasted red peppers, red onion and oregano in a large bowl with enough vinaigrette to coat. Season to taste with salt and pepper. Transfer salad to a bowl and serve.

Nutrition information per each of 8 servings:

Calories187Fat15 gSodium676 mg

Protein3 gCholesterol0 mgDietary fiber4 g

Diabetic exchanges per serving: 2 vegetable, 3 fat.

RADISH BUTTER

Serves a lot.

Note: From "The Lee Bros. Simple Fresh Southern," by Matt Lee and Ted Lee (Clarkson Potter, 255 pages, $35).

• 6 tbsp. unsalted butter, completely softened

• 1/4 tsp. kosher salt, or 1/2 tsp. Maldon salt

• 1/8 tsp. freshly ground white or black pepper

• About 24 thinly sliced rye toast points, unsalted crackers or celery sticks

Directions

Transfer to a medium bowl and add 4 tablespoons butter. With a rubber spatula, cream radish and butter together, adding more butter 1 tablespoon at a time, until mixture comes together in a smooth, pliable mass.

Transfer mixture to a 2-cup ramekin or bowl, sprinkle salt and pepper over top, and serve immediately. (The butter will keep, covered with plastic, in refrigerator for up to 2 days. Remove from refrigerator 15 mintues before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving.)

Nutrition information per 1 tablespoon radish butter (without cracker):

Calories40Fat4 gSodium30 mgCholesterol11 mgSaturated fat3 gCarbohydrates0 gCalcium5 mgProtein0 gDietary fiber0 g

Diabetic exchanges per serving: 1 fat.

Makes variable amount.

Note: My friend Brent Suther whips up a terrific relish for hot dogs. brats and the like, based on a concoction from his mother.

• Lettuce, chopped small

• Onions, chopped small

• Dill pickles, chopped small

Directions