Tag: side dish

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Thumping My Melon

By Fran Hill

I thumped my melon on the 4th of July. Actually, I first thumped it a few days earlier when doing the shopping for our holiday get-together. At the grocery store, I dug into the vast crate of green, striped watermelons, turning them one by one to look for the tell-tale yellow spot that supposedly indicates a ripe, juicy interior. I knocked gently on the rind, listening for a hollow sound. I hefted the fruits and considered if they felt dense for their size. I did everything that the expert watermelon pickers tell us to do to guarantee a perfect melon on my table. My mouth was watering in anticipation of the refreshingly luscious fruit.

On the 4th, I placed my watermelon on the kitchen counter and gave it one last affectionate thump before tackling it with my knife. I sliced that carefully chosen orb in half to reveal not a beautiful, crisp, red, sweet, juicy interior, but a disappointing, mostly white with a little pink marbled through flesh. It was bitter, not sweet. It wasn’t suitable for the pretty rind-on wedges I had planned to pile in my blue enamel bowl on the salad buffet for our cookout. It wasn’t suitable for anything that my time-crunched self could serve in just a few hours to my friends. My melon thumped as it hit the trash.

So tell me, please. What did I do wrong? How do I ensure that the melon that I carefully select is indeed a ripe, red beauty? How do I get the perfect melon? Please, please, please share your advice, tips, and knowledge. I, obviously, need it.

If you are lucky or smart enough to snag a great melon, this salad is an invigorating way to savor watermelon. Paired with the freshness of cucumber, the brightness of lime, the green of basil and enhanced by just a little salt, Watermelon and Cucumber Salad won’t leave you feeling as if you thumped your melon.

Watermelon and Cucumber Salad

Adapted from Cooking Light

1 tablespoon olive oil
2 teaspoons fresh lime juice
1/4 teaspoon coarse salt
2 cups watermelon, cubed (preferably, seedless)
1 cup cucumber, thinly sliced (English is nice, but if you have regular cukes from the garden, just score the skin with a fork before slicing, or peel)
1/4 cup red onion, thinly sliced
1 tablespoon fresh basil, chopped

Whisk together olive oil, lime juice, and salt. Toss lightly with the melon, cucumber, and onion. Garnish with basil before serving. (If basil isn’t available, adding lime zest to the dressing is a nice alternative.) Serves 4.


Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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Don’t Give Dad the Gift of Food Poisoning

By Fran Hill

Neckties, golf balls, new shirts, gift baskets of candy, electronics, books, gadgets for the grill, accessories for the car, hammocks for the backyard, and a myriad of other items suited to personal hobbies make great Father’s Day gifts. Time spent together fishing, hiking, golfing or lounging on the deck while grilling steaks, burgers or simply hot dogs are also appropriate and appreciated ways to tell Dad how much you care. However, it should be noted that food poisoning is not a great gift for the leader of the pack.

Many of us will be hosting cookouts this weekend in honor of our fathers, fathers-in-law, husbands, uncles, brothers and all males in our lives in general. While the get-togethers will be laid back and good natured, keeping an eye on food safety is important. The weather is finally being kind to us and leaning toward summer with rising temperatures. The warm sun feels so wonderful, but isn’t a friend to the mayonnaise-based salads that often dominate picnic spreads.

Remembering just a few, simple, common sense steps can avoid the gift of food poisoning. Keep your finicky foods chilled until serving and then present on ice, if possible. Shallow storage tubs (the under-the-bed type) and kiddie pools filled with ice can hold the bowls of potato and macaroni salad on buffets and protect them from danger. Also, don’t tempt bacteria by leaving food out in the heat for extended periods of time.

Another way to avoid the mayo predicament is to prepare a salad without it. A Black Bean Salad featuring chili peppers, avocado, scallions, and cilantro is livened up with a citrus dressing that not only is delicious, but is less welcoming to tummy-troubling bacteria than creamy mayo. Paired with a spicy, grilled Chile-Rubbed Pork Loin this Father’s Day menu would never be the gift that keeps on giving with queasiness. Add some chips and salsa, possibly even a tossed green salad, and celebrate dad with healthy ease this Father’s Day.

Chile-Rubbed Pork Loin and Black Bean Salad

Adapted from Real Simple Magazine

Pork Loin:

1 teaspoon Ancho chile powder
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon coriander
Kosher salt
1 tablespoon olive oil
2 pounds boneless pork loin

Black Bean Salad:

2 15.5-ounce cans black beans, rinsed and drained
1 avocado, cut into large dice
1/2 cup fresh cilantro leaves
2 scallions, thinly sliced
1 red chili pepper, chopped
3 tablespoons olive oil
2 tablespoons fresh lime juice, plus wedges for serving


Prepare the grill for indirect heat. With a charcoal grill, place coals in two piles on either side of the grill with open space in center; for gas grills with multiple burners, turn on one or more burners, but leave one off. Combine chile powder, paprika, cumin, coriander, and 1 teaspoon of salt. Rub the pork loin with about a tablespoon of olive oil and then the spice mixture to coat thoroughly. When grill is heated to approximately 350-375F, place pork directly on area above the heat. Rotate to sear on each side, then move the loin to grill space away from the heat to roast. Continue to turn frequently to ensure even cooking until internal temperature registers 145F, about 45 minutes to an hour. Remove from grill, tent with foil, and allow to rest for 5 minutes before slicing.

Meanwhile, toss together beans, avocado, cilantro, scallions, chili pepper, lime juice, remaining 3 tablespoons of olive oil and 1/2 teaspoon salt. Let stand while the pork roasts. (This salad is more flavorful at room temperature.) Serve with lime wedges. Serves 4-6.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.



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Keeping It Light

By Fran Hill

As I shared in a blog post last week, I recently lost 10 pounds…with the help of a tonsillectomy. My poor throat couldn’t tolerate much for a couple of weeks, and a few of my pesky extra pounds magically disappeared. I wish I could drop 20 more that easily. Blogging about food hasn’t been so friendly to my backside.

It seems that over the past couple of years, life and stuff and excuses got in the way of my exercise routine, and more and more yummy food found its way onto my plate. This has resulted in me needing bigger pants. It’s not something I am proud of, but I suppose it happens to the best of us.

Now that my throat is on the mend and I am back to shoveling lots of food into my mouth, I would like to keep those 10 pounds away (and maybe drop a few more). Fortunately, there are a lot of food options that are as good for me as they are delicious. Nothing complements a meal better than crisp, flavorful greens. A light, fresh salad dressing is always the best accompaniment.

I like to keep it simple with garlic, lemon juice, salt and pepper, and a quality olive oil. Grating the garlic with a fine Microplane grater richly infuses the dressing with the aromatic. The tartness and acidity of lemon juice is the brightness that any green salad needs. This is clean eating at its best, and guarantees to fill even the hungriest bellies. I might even be able to drop those other 20 pounds with Garlic and Lemon Salad Dressing on my plate.

Garlic and Lemon Salad Dressing

1 clove of garlic
1/4 cup freshly squeezed lemon juice
2-4 tablespoons olive oil
Kosher salt
Freshly ground black pepper

Using a fine grater, grate the clove of garlic. Combine with lemon juice, olive oil and mix well. (It can be whisked in a bowl, or add all ingredients to a mason jar and shake well to combine.) Season with salt and pepper to taste. Dressing is best when made at least an hour before serving (to infuse the oil with the garlic), but can be used immediately. Yields enough dressing for one average family-sized salad.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their dog, Ace, reside near Colome.


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Juicy Bits

By Fran Hill

Colorful, hand-addressed envelopes fill my mailbox this time of year as Christmas cards and letters sail in from friends and family across the country. Some are just the card, like a poke that says,”Hey! Even though we don’t keep in touch, just wanted to let you know we were thinking of you this holiday season.” Some have a few hastily scrawled personal lines with sincere wishes or inside jokes. There are family photos, a few vacation shots, and even the ever amusing picture of a pet in a Santa hat. However, the season just wouldn’t be complete without THE Christmas letter.

You know the one. THE Christmas letter is from the”Perfect Family.” It usually includes a photo greeting card of the entire group with glossy hair and matching sweaters. The chatty letter tells of new cars, bigger houses and elaborate vacations. Their children eat their vegetables, have never had a cavity, get straight A’s, clean their rooms, and are student of the month every month of the year. Dad just got another promotion at work while maintaining his perfect golf game. Mom has broken through the corporate glass ceiling and still bakes cookies for every PTA event and fundraiser. Goldie, the faithful Labrador retriever, has never, ever pooped on the floor.

If you are like me, you read those letters and roll your eyes. They are an excellent form of comic relief during the holiday season. Peering at the photo, you search for a sign of the true story — the juicy bits. Are they wearing turtlenecks this year to cover up the neck tattoo that Johnny got during his drunken trip to Mexico? Is Dad’s arm around Suzy not just a sign of affection, but an attempt to hold her back from the biker dude that has been rumbling into the driveway at all hours of the day and night? Mom’s credit cards are maxed out with ugly matching sweater purchases, and those cookies? Tubes of dough are her best friend.

It is natural to want to present ourselves in the best light possible. It is great to celebrate accomplishments and awards. I love hearing about the success of my friends and family. But, I know life isn’t all perfect. Some of us fall. It’s OK. It’s normal. Sometimes, there is even….gasp….scandal. Juicy bits are OK, too. That’s life. Imperfect life is the reason for the season. The birth of Christ was God’s gift to an imperfect world. Christmas really is a celebration of the juicy bits.

Green Salad with Pomegranate and Mandarin is all about the juicy bits, too. It is really a perfect winter salad with hearty iceberg lettuce, seasonal pomegranate, and succulent mandarin orange segments. A balsamic dressing is a tangy addition that brightens the sweetness of the fruits. This salad is also something to celebrate.

Green Salad with Pomegranate and Mandarin

2 cups iceberg or romaine lettuce
2 green onions, finely chopped
2 celery ribs, sliced
1/2 cup pomegranate seeds
1/2 cup mandarin orange section
1/2 cup balsamic vinaigrette (see below)

Mix all greens together in a large salad bowl, adding more lettuce if need be. Add pomegranate seeds and mandarin orange pieces. Drizzle with balsamic vinaigrette to taste. Toss lightly. Serves 4.

Balsamic Vinaigrette

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
Salt and pepper


Whisk all ingredients together and refrigerate until needed. Re-shake in container or stir before serving. Yields 3/4 cup dressing.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.


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Freshening Up Tradition

By Fran Hill

Holiday meals are prime examples of tradition. Family recipes are recreated year after year for the Thanksgiving and Christmas tables. Cousin Jimmy would cry if Aunt Mabel’s pumpkin pie didn’t make an appearance, and Uncle Rob insists that sage dressing must be part of the menu. Honestly, in many cases, tradition can make these celebratory feasts the easiest meals of the year to plan. However, for those cooks that love to play in the kitchen, it can also seem to be the most boring. The culinarily adventurous dream of slipping something new into the mix.

It may only be October, but I have been keeping an eye open for something new to bring to my holiday spreads. Thanksgiving must have turkey, and I have a favorite brine for the bird. Dressing is on the side (never stuffed) and may include giblets, but not fruit or nuts. Mashed potatoes and gravy are also unquestionable additions to the meal. Anything after that is fair game. I like cranberry sauce, but many of the in-laws don’t care for the tartness. Desserts always include pie, but cake and cheesecake may also come into play, with apple, pumpkin and chocolate being favorite flavors. As for the vegetables, in recent years I have forsaken the traditional green bean side dish in favor of Brussels sprouts sautÈed with bacon. It has been a hit, but I am getting the itch to mix things up again.

With my kitchen leaning toward fresh and homemade this year, perhaps it is time to accept the challenge of reviving the green bean casserole. Traditionally, this dish is prepared with canned green beans, condensed soup, crispy fried onions and sometimes cheese. I am not ashamed to admit that I like it. It makes a delicious extra sauce on your plate in which to swirl that forkful of turkey. But…could I create something that didn’t require the can opener…something fresh and enticing?

Green Beans in Mushroom Sauce elevates the traditional holiday side dish to heavenly, creamy heights. Tender, fresh green beans are tossed with a rich, sour cream sauce enhanced with chicken stock and adorned with shallots and meaty mushrooms. It will be perfect beside the turkey, ham, prime rib, goose, or just about any centerpiece of the holiday meal while still grasping tradition.

Green Beans in Mushroom Sauce

Adapted from Martha Stewart Living

2 pounds green beans, trimmed
2 tablespoons olive oil
1/2 cup shallots, thinly sliced
1 cup chicken stock
2 teaspoons cornstarch
8 ounces cremini mushrooms, trimmed and sliced
3/4 cup sour cream
Kosher salt
Freshly ground black pepper

Bring a large pot of water to a boil. Blanch green beans until tender, about 6 minutes; drain. Meanwhile, heat 1 tablespoon oil in a large skillet. Cook shallots until tender and just beginning to brown. Transfer to a small bowl.

Whisk together chicken stock and cornstarch. Add remaining oil to the pan and cook the mushrooms until golden brown. Reduce heat; return the shallots to the pan. Whisk in stock mixture and cook until thickened. Remove from heat and add sour cream. Season with salt and pepper. Toss in green beans. Serves 8.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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Fiber Animals, Food and Fun

By Laura Johnson

Being immersed in a community of like-minded souls is a rare and special treat. South Dakota knitters, crocheters, spinners and weavers are guaranteed that experience at least once a year — on the third weekend of September at the North Country Fiber Fair in Watertown.

It can be lonely being a crafter in a prefab world. Most people just don’t understand the appeal. Why would you knit a scarf, shawl or sweater when you can buy one for less? (And in my case, with fewer flaws!) Why would you spin your own yarn when you can buy perfectly good acrylic at WalMart?

Simple. You do it for the joy of doing it — the surprise of watching colors and patterns flow from your knitting needles or crochet hook, for the pleasure of handling soft merino or manipulating delicate laceweight yarn. You can think about how warm those mittens will keep someone this winter or imagine a new baby wrapped in that special blanket you’re making. And best of all, the thing you’ve made is (for better or worse) completely unique. You could give a roomful of knitters the same yarn and the same pattern, and the finished projects would all be different. The difference may be subtle, but it’s there.

The organizers of the North Country Fiber Fair know all about these small joys. They put on another fine show this year designed to please local crafters, with lots of great vendors, fun workshops, sheep shearing and sheep dog demonstrations. But the best part was simply hanging out in the spinning circle and chatting with others. It was soothing to watch the spinners draft wool. The spinning wheels whirled, adding the twist that turns a mass of fiber into yarn, and lending a pleasant backdrop to conversation.

When fairgoers got peckish, they wandered over to the potluck area for refreshments. Most of the offerings were regular fare, but two items on the table paid delicious tribute to fiber-giving animals: lamb stew and homemade herbed goat cheese. It’s easy to make a soft, spreadable cheese out of any kind of milk, but it’s best to start with a full-fat version. Here’s one method.

Herbed Goat Cheese

From Serious Eats

1 quart goat’s milk
1/4 cup freshly squeezed lemon juice
1/2 clove grated or minced garlic
A few pinches of coarse salt
Chopped herbs — try rosemary, chives, parsley, fennel fronds, dill or whatever sounds good to you.
Cheesecloth or coffee filters

Fill a medium saucepan with goat’s milk. Heat gradually until it reaches 180∞F, about 15 minutes. Remove from heat and stir in lemon juice. Let stand until the milk starts to curdle, about 20 seconds. It’s pretty subtle — look for tiny clumps. You can add a few extra drops of lemon juice if necessary.

Thoroughly line a colander with layers of cheesecloth or coffee filters. Place colander over a large bowl to catch the dripping whey. Ladle milk into colander. Pull up and tie the four corners of the cheesecloth together, hanging the bundle from a wooden spoon handle over a very deep bowl. Allow the whey to drain until the cheese is soft and ricotta-like, about 1 to 1 1/2 hours.

Transfer the mixture to a small bowl and fold in salt, garlic and herbs. Serve on bread, crackers or plain. Store in an airtight container in the refrigerator.

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Knee-High by the Fourth of July

By Fran Hill

Recently, several errands have taken me back and forth across this great state, and during my drives, the fields bordering the roads have captured my attention. My eyes can’t help but take in the wonder of the quilt of the farmed landscape. Crops of wheat are turning golden, swaying in the wind and very close to harvest. A few much needed showers have produced purple alfalfa fields ready for a second cutting of hay and dotted with big round bales of the first. And, of course, there is the corn.

Those regal stalks have shot up with our current heat and humidity. In most places, the old adage of”knee-high by the Fourth of July” might only apply if you are the Jolly Green Giant. The crops look good to me. Beautifully green. Strong and tall. Lush and amazing.

Let’s hope Mother Nature provides the moisture we need to continue to nourish these awesome fields and produce a great crop. Personally, I can’t wait for the sweet corn. Our local crop is still a few weeks away, but a fresh, crisp salad is an incredible way to enjoy those sweet kernels. Tossed with smoky cumin, the tartness of lime, and the heat of radishes and jalapenos, anyone that is knee-high by the Fourth of July should love Fresh Corn and Radish Salad.

Fresh Corn and Radish Salad

(adapted from Food and Wine Magazine)

2 tablespoons fresh lime juice
1 small jalapeno, seeded and finely chopped
1 tablespoon agave syrup
1/4 teaspoon cumin
2 tablespoons olive oil (more or less…original recipe called for 1/4 cup, but I thought it was too much)
kosher salt
freshly ground black pepper
4 cups fresh sweet corn, cut from the cobs
6 medium radishes, thinly sliced
1/2 cup flat-leaf parsley, coarsely chopped (cilantro would be a good flavor pairing, too)
1/4 small red onion, finely diced

Whisk together lime juice, jalapeno, agave, cumin and olive oil. Season with salt and pepper. In a large bowl, combine the corn, radishes, parsley, and red onion. Toss with the dressing. Season with additional salt and pepper, if needed. Best served at room temperature, and be warned that the radishes may bleed if the salad is dressed too far in advance of serving. Serves 4.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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Bacon Weaving

By Laura Johnson

A few years ago, my brother the redneck suggested that my family start celebrating Lent by eating twice as much meat on Fridays as we normally do. The idea was to offset the springtime drop in meat consumption by Lenten traditionalists, but the joy of sauntering into the Volin CafÈ and gently taunting his observant friends by ordering a double bacon hamburger may have been another deciding factor for him.

Now I don’t eat much meat as a rule, but Double Meat Fridays have turned out to be a useful concept. It’s a gentle reminder to work on my Christmas present from the redneck: 15 pounds of bacon. It was clearly a gift of love, but rather a daunting amount of pork belly for one person.

Our brother Luke was sensible with his Christmas bacon. He divided it amongst his foodie friends, who came up with some fantastic concoctions and brought the finished dishes to a bacon party/competition. There were bacon-wrapped scallops, maple-bacon cupcakes, bacon jam, cheesy bacon potatoes and who knows what all else. The day went by in a smoky, salty haze. Glorious.

It was a fine idea. If I’d been smart, I would have copied it. Sadly, when it comes to bacon, I am not smart. I don’t know how to share. So it’s become a challenge to figure out how to do justice to such an amazing present without overdosing on fried pork. My brothers and I did some brainstorming. Perhaps an apple pie would be enriched by a crispy bacon lattice top. Maybe we could construct bacon cages to encase other, lesser foods. How about bacon-wrapped bacon with crumbled bacon on top, plus melted bacon fat or butter on the side for dipping? Ok, that may be crossing the lines of good taste.

There’s no shortage of bacon cooking ideas on the internet, but I found I was most drawn to the idea of weaving uncooked bacon into mats or, even better, into bowl shapes, and baking until delicious. Think of the potential applications! You could put a salad in one of those little bacony nests! Fill them with Swedish pancakes and douse it all in syrup! You could even dip them in chocolate and serve ice cream inside. The possibilities are endless.

Bacon Cups

From The Not Martha Blog

Preheat oven to 400 degrees. Cover the back of a large muffin pan or metal bowls with foil and weave bacon strips around the backs. Be generous with the bacon — it will shrink and leave gaps in your cups. Set the pan in a cookie sheet with a rim to catch the dripping fat. Bake for 20-30 minutes or until crispy, checking occasionally for oven fires. Carefully remove bacon cups to a paper towel-lined plate. Reserve bacon fat for later use.

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How Do You Get Dressed?

By Fran Hill

After you slip on your unmentionables, do you first pull on your pants or put on your shirt? Do you immediately clad your toes in socks, or do you pad around barefoot until you find your shoes? And for that matter, do you wear shoes in the house, or only lace up just before you head out? Does it really matter what order you get dressed, as long as you are respectably clothed when you finish?

I always thought that in order for the flavors of a homemade salad dressing to meld, the oil needed to be whisked with the other ingredients (and made in advance of prepping the vegetables). I was also told that to avoid wilting, greens should never, ever be dressed until just before serving. However, a newly discovered salad recipe changes all those rules.

Healthy Salad coats the salad fixings with mild red wine vinegar and chills for a bit before being lightly tossed with just a bit of olive oil, salt and pepper. It is crisp, and fresh, and distinctively mouthwatering. Ingredients can vary with what you have on hand, but I do recommend balancing the tartness of the vinegar with something earthy, like mushrooms or avocado slices, to make a more pleasing blend.

I guess it doesn’t matter how you dress a salad, as long as it tastes this good.

Healthy Salad
adapted from Cooking Light

1 large head romaine lettuce, chopped
1 large cucumber, thinly sliced
1/2 medium red onion, thinly sliced
4-5 radishes, thinly sliced
4-5 mushrooms (buttons or cremini), sliced (or 1 avocado, sliced)
1/4 cup red wine vinegar
2 tablespoons olive oil
freshly ground black pepper
kosher salt

Combine lettuce, cucumber, onion, radishes, and mushrooms in a large bowl. Pour red wine vinegar over everything and toss lightly. Cover and refrigerate for 15 minutes. Gradually add oil and season with salt and pepper before tossing again, lightly. Makes 6 servings.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.

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On The Side

By Fran Hill


I have stumbled upon a perfect side dish that magically matches up with almost any meal. I have paired it with grilled steaks and chicken breasts, steamed fish, roasted shrimp, lamb kabobs, and even just gobbled it all by itself on a few nights that I was home alone. It is as simple as sautÈing some onions and garlic, bringing some broth to a boil (substitute vegetable broth for the chicken stock, if you lean that way), and tossing in a few other standard ingredients.

Side dishes can sometimes be a chore when menu planning, but Spinach and Parmesan Couscous works so well with so many meals, I bet it becomes something you always keep on the side.


Spinach Parmesan Couscous

(Serves 4)

1 medium onion, chopped
2 cloves of garlic, minced
2 tablespoons olive oil
2 cups chicken broth
3 cups fresh spinach, chopped
1 cup couscous
3/4 cup fresh Parmesan cheese, grated
2 tablespoons lemon juice (if desired)
Kosher salt (to taste)
Fresh ground black pepper (to taste)

In a saucepan, sautÈ onion and garlic in olive oil until tender. Add the broth and bring to a boil. Stir in the chopped spinach and cook just until wilted. Add couscous; stir to combine. Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed. Fluff with a fork. Add Parmesan cheese; stir to combine. Add lemon juice (if desired), salt and pepper to taste.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.