This was a side item spectacular meal! I made two recipes from the side dish chapter of the cookbook tonight.....zucchini and red pepper gratin, and sauteed kale.
The SAUTEED KALE dish was very easy to prepare. The kale is chopped into bite size pieces, added to a pan that has olive oil that has been heated, stir in some water, cover, and steam for about 7 minutes. Balsamic vinegar is stirred into the greens right before serving.
The ZUCCHINI AND RED PEPPER GRATIN was another easy side dish, but this one took longer to prepare and bake. Zucchini, red pepper, and onion are thinly sliced and coated with olive oil. Then they are transferred to a baking dish, and they bake for an hour. Breadcrumbs are scattered over the top of the dish during the last fifteen minutes of baking.
These dishes were good, but not great. I am not a fan of greens, so the kale didn't impress me too much. It was slightly bitter and tough-but I don't think that was the recipes' fault. The gratin was very good, fresh, and tasty. It makes a great dish for a side item, and I will make it again!