Wing Man...The Tastiest One of All

We all have our idea of what a "wing man" is....For those of us who have been out of the dating scene for a while (maybe I should talk in decades here) must rely on the latest episode of The Jersey Shore to be up to speed on how one is or becomes a wing man. But through my "serious research" I have concluded that the wing man tends to be just as yummy (that is only to be used as a food analogy of course) and many times better for you than the main deal... So for those of you who are looking for the perfect side to really showcase your main item, here are a few ideas that will do the trick.

Menu
Simple as 1.2.3
Black Bean, Corn and Salsa Salad
*I am a little embarrassed how easy this is, but truly I have had people think I stewed the tomatoes and sauteed the peppers and maybe just maybe I let them believe it!
This is also great with the marinated london broil.

Channeling My Inner Julia Child
Orzo Salad with Roasted Vegetables and Feta
* This really could be my main dish every meal - every day... It is so yummy and will be a crowd pleaser for sure!

Potatoes Au Gratin
* This is a real side treat. Not quite on the WeightWatchers diet, but well worth it!

Black Bean, Corn and Salsa Salad
1 package of frozen sweet white corn kernels
1 can of black beans, drained and rinsed
1 container of fresh mild salsa drained

Defrost the corn and then combine all ingredients.
Garnish with cilantro.

Orzo Salad

2 cups orzo

I large red onion chopped

1 medium size eggplant

1 red bell pepper

1 orange bell pepper

2 cloves garlic minced

1 tsp oregano

1 tsp thyme

2 tsp salt

1 tsp pepper

1/4-cup olive oil

¼ cup lemon juice

1/2 cup freshly chopped basil leaves

1 (4 ounce) package crumbled feta

2 tbsp pine nuts

Preheat oven to 400 degrees.

Chop up the onion. eggplant and peppers into bit sized pieces. Place into a mixing bowl and add the minced garlic, seasonings and a 2 Tbsp of olive oil. Mix together and place on a baking sheet so that it is evenly distributed. Place in oven for aprox 30 – 45 mins.

In large pot of boiling, salted water, cook orzo per package directions.

In the meantime, on low heat in a small sauté brown the pine nuts for aprox 5 mins.

Combine oil and lemon juice.

When orzo is al dente, remove from heat, drain and place in a large serving bowl. Pour the lemon/oil dressing into the warm orzo.

Add the roasted vegetables.

Let rest for aprox ½ hour and then add the pine nuts, feta and basil. Refrigerate until ready to serve.

Potatoes Au Gratin

B. Smith's Entertaining and Cooking For Friends, Artisan, 1995

1/3 cup unsalted butter, softened

1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices

1/2 cup grated Gruyere

1/2 cup freshly grated Parmesan

1 cup heavy cream

1 teaspoon salt

1/2 teaspoon ground black pepper

1/8 teaspoon paprika

Preheat the oven to 350 degrees F.

Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.

Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.

In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.