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This sturdy side dish puts a new spin on an old favorite.. a great side dish with your favorite entree!

 Grilled Potato Salad
(Makes 4 servings)

2 lb (1 kg) mini red or white new potatoes
1 tbsp (15 mL) olive oil
Freshly grated pepper, to taste
8 slices bacon, chopped
2 green onions, thinly sliced
1/3 cup (75 mL) Ranch or Caesar salad dressing
Freshly shaved Parmesan cheese

Place potatoes (with skins) in a saucepan and cover with water. Bring to a boil, reduce heat and simmer until barely tender, about 10 minutes. Drain well.

Cut potatoes in half  and place in a bowl. Add olive oil and pepper; toss gently to coat. Place potatoes in a grill basket; grill over medium-high heat until lightly grill-marked, about 10 minutes, turning occasionally. (Grilling step may be omitted: cook potatoes in first step until fork-tender).

Meanwhile, in a large skillet, cook bacon until crisp. Place on a paper towel to drain.

Place grilled potatoes in a bowl. Add bacon, green onions and dressing. Toss gently to coat. Garnish with Parmesan cheese. Serve warm or at room temperature.

For other summer side dish ideas, check out our Summer 2010 RoomPlanners magazine. Along with more sturdy, simple and smart recipes, find out more about Craftsman-style homes, furniture and interiors.

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Add green to your meals this Spring with asparagus, spinach, cabbage, kale, peas, beans, lettuce, watercress, fiddleheads, cucumbers, peppers, artichokes, fennel, or even dandelion greens!

Asparagus & Feta Frittata

1 tbsp (15 mL) olive oil
6 small red potatoes (each cut into 8 wedges)
2 cups (500 mL) chopped asparagus (about 1” / 2.5cm pcs)
6 eggs
1/3 cup (75 mL) milk
1/8 tsp (.5 mL) pepper
½ cup (125 mL) crumbled feta cheese (about 2 oz/60 g)
2 tbsp (30 mL) chopped chives 

Heat oil in a large skillet (about 10” or 25 cm) over medium heat. Add potatoes, cover and cook for 6 minutes, stirring frequently. Add asparagus; cook until asparagus and potatoes are almost tender, 4 to 5 minutes, stirring frequently.  

Whisk eggs, milk and   pepper in a medium bowl. Pour egg mixture over vegetables. Sprinkle feta cheese and chives over top.

Reduce heat to medium-low; cover and cook until eggs are set, 8 to 10 minutes.  Cut into wedges to serve. 

(Makes 4 servings)


  • If desired, brown the top of the frittata by placing the skillet under the broiler for a few minutes. Wrap the handle of the skillet in aluminum foil if it is not heatproof.

Do you love all things green? Or just need more of this restful color in your life? Check out our RoomPlanners ‘green issue’. Take our green quiz to see which green paint color is right for your rooms, learn about green color psychology, pick up a few green ideas for around the home… and much more.

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