Dani Spies

*Updated with a video 11/09 - You guys asked for this recipe to be demonstrated in a video, so here ya go!

Let me first say, that I have nothing against potatoes. As a matter of fact, I love potatoes... especially baked potatoes.  Oooooh and french fries.  I really love french fries.  I'd be lying if I said I that a crispy, crunchy, perfectly salted, fry didn't do it for me.  I mean seriously, is it even possible to not like a French fry??

But, here's the deal...

Don't ask me why, but it seems every time I went to the grocery store this week I bought broccoli. 

Broccoli, broccoli, broccoli. 

So when I peeked in the veggie drawer last night to decide what was gonna be for dinner, guess what came pouring out?  Yep.  Broccoli!  Broccoli and a head of Napa Cabbage.

Although there really are tons of Leafy Greens to choose from, Kale tends to be one of my favorites.  It's just SO HEARTY and SO RICH and SO SATISFYING that it seems to be my green of choice. 

Kale has so much to offer and if you still haven't tried it then we seriously need to talk! 

My initial plan was to make this salad using farro, but I couldn't get my hands on any so I turned to the cupboard for a convenient alternative.

I wanted to use a heartier grain or rice and thought Israeli couscous would do the job.  Couscous is really just another form of pasta (it's like really little pasta balls).  The only difference between Israeli couscous and regular couscous is the size. Israeli couscous is bigger and the size makes for a great texture (just be sure to cook your couscous like you would your pasta... al dente!).

So here we go...another asparagus recipe!  And you probably won't be suprised to hear me say that this is another super easy dish!

As far as the asparagus goes, all I did was steam it up.  Which reminds me...

Grilling is one of my favorite ways to enjoy asparagus.  As a matter of fact as the weather gets warmer I like grilled just about anything!

This is a very simple way to cook asparagus and it's quick too.  Try serving it with a squish of fresh lemon or a drizzle of balsamic vinegar when it's done cooking.  Enjoy!

Back to cabbage!  Braised red cabbage is a pretty classic side dish, but it is not a dish that I ever ate growing up.  As a matter of fact the first time I ever had this dish was at Houston's, they often serve it as a side dish topped with goat cheese (that's what gave me the idea).

When I was growing up we always had red cabbage in the fridge.  We didn't get too experimental with it, it was pretty much used as a staple in our "green salad".  That green salad made it to the table almost every night of the week and it was one of the only things that my sister and I were allowed to make (since there was no cooking involved).

So, here we go... cabbage recipe numero uno!  This side dish is a very quick and simple one to make. 

Cabbage loves dill so I decided to pick up some dill when I was at the grocery store this week and let me tell ya, I'm happy I did because it really brought this dish to life.

When it comes to finding a quick way to spruce up a side dish the key is ingredient is FRESH HERBS.

Fresh herbs are a small way to pack BIG FLAVOR, without needing a lot of time or additional ingredients.  Just chop up a few tablespoons of whatever herb you choose and you can completely transform your dish. 

I think I've mentioned it before but that won't stop me from saying it again, "I love fries".  Love em'!

What's not to love? Seriously, you tell me because I can't think of one thing.  

I also love sweet potatoes (what can I say, I just love food)... so needless to say, these fries really do it for me; they're the best of both worlds.

This dish is a perfect example of how a little "pre-preppin'" can save you A LOT of time.

I always have a container of some type of rice or grain ready to go for the week so when I'm pressed for time I can still eat something that is clean, simple, and d'lishes!:). 

Talk about a feel good food.  Roasted roots satisfy on so many different levels.  They are warm, sweet, salty, savory, hearty and so, so satisfying.  This is one dish where you think to your self, "Could something so simple and d'lishess really be SO good for me?"

And the answer is Yes!  Yes. Yes. Yes. And yes!

Can you believe that Thanksgiving is just two weeks away?? Just two weeks!

I don't know that I'll be cooking Thanksgiving dinner this year.  In all honesty, I have been experimenting with different Turkey Day dishes since September, so I kind have that, "been there, done that, and don't really need to do it again" feeling.  But then again who knows.  I've been known to change my mind.

Anyway, let's talk turkey, or in this case, stuffing!

Yikes, I almost forgot... this is the Cumin Scented White Bean recipe that I promised!  I served them with my Simply Seared Tuna w/ Triple Herb Sauce. They literally take all of ten minutes to throw together!