Side dish recipes?

Question

I will be making a party for my son for about 40 people and I'm looking for some yummy, easy side dishes to make (it will be a deli meal). My son is allergic to milk, eggs and peanuts so any suggestions not including these ingredients would be very helpful. Thanks!

Answer 1

Does your son have to be able to eat every single side dish? Or can you have a couple he can eat, then side dishes that may contain eggs, milk (ie: cheese), or nuts?

Roasted Potatoes with Onion, Bacon, and Thyme

This preparation is superb with potatoes, but it works nicely with other root vegetables as well. Serves 4

5 slices of bacon
1 medium head of garlic
1 1/2 pounds all-purpose potatoes peeled and cut into 1 1/4-inch pieces
1 medium onion
2 tablespoons dried thyme , crumbled
kosher salt
ground black pepper

1. Heat oven to 400 degrees. Cook 5 slices of bacon (1/4 pound) in a roasting pan over medium-high heat or in a 400 degree oven until crisp. Remove bacon, crumble and set aside. Leave about 2 tablespoons of bacon fat in roasting pan.

2. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.

3. Put vegetables (excluding garlic) into a roasting pan large enough to hold them without crowding. Toss vegetables with bacon fat from roasting pan, dried crumbled thyme and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes, until tender and evenly browned, 45 to 50 minutes. Add unpeeled garlic cloves during final 20 minutes; add peeled garlic during final 15 minutes. Sprinkle with pepper; taste and adjust seasonings. Garnish with crumbled bacon and serve hot or at room temperature.

-- Cooks Illustrated
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Corn and Tomato Salad

3 med ears sweet corn
1 1/2 c grape tomatoes, quartered (about 1/2 lb)
1/4 c chopped red onion
2 Tbsp chopped cilantro
2 tsp extra virgin olive oil
2 Tbsp freshly squeezed lime juice
1/8 tsp ground cumin
Kosher Salt
Black Pepper

1. In large pot of boiling water, cook corn until just tender, about 5 minutes.

2. Drain and let cool to room temperature.

3. Cut kernels from ears and transfer to large bowl. Add remaining ingredients and then mix until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate up to 2 hours.

Makes 6 (1/2-cup) Servings

Per Serving: 81 cal, 3 g pro, 15 g carb, 2.5 g fat, 0.4 g sat fat, 0 mg chol, 3 g fiber, 14 mg sodium
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Frozen Waldorf Salad

1/2 cup sugar
1/2 cup pineapple juice
1/4 cup fresh lemon juice
1/8 teaspoon salt
1 1/3 cups heavy cream, whipped
1/2 cup miniature marshmallows
1/2 cup red seedless grapes, cut in 1/2
1/2 cup crushed pineapple, drained
2 medium apples, diced, skins left on
1/2 cup diced celery
1/2 cup walnuts or pecans, roughly chopped
8 fresh or maraschino cherries
8 sprigs fresh mint leaves

In a saucepan, combine the sugar, pineapple juice, lemon juice, and salt over medium heat, stirring constantly, until thick. Remove from heat and let cool. Fold whipped cream into the cooled syrup mixture. Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8x8” pan and freeze until frozen throughout, at least 2 hours. Remove the salad from the freezer 5 minutes before serving. Cut into 8 squares. Garnish each serving with a cherry and a sprig of fresh mint. These can also be made in muffin tins lined w/ paper muffin cups for individual servings.

--Paula Dean, FoodTV
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Hearts of Palm, Baby Spinach, and Red Onion Salad with Citrus Vinaigrette

1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1 teaspoon minced shallot
1/4 teaspoon Dijon mustard
1 teaspoon champagne vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly cracked pepper
1 cup sliced (diagonally), hearts of palm
1 orange, segmented, white pith removed
1 cup baby spinach, washed and spun dry
1/4 cup thinly sliced red onion
Salt and freshly cracked pepper

Place the orange juice and lemon juice in a small skillet and cook over medium-high heat until reduced by two-thirds, about 15 minutes. You should have about 2 tablespoons left. Remove from the heat and reserve until ready to use.
In a medium bowl whisk together the shallots and mustard. Slowly drizzle in the reduced citrus juice and the champagne vinegar. Add the oil in a thin, steady stream, whisking constantly. Season lightly with salt and freshly cracked pepper.
In a mixing bowl, combine the hearts of palm, orange segments, baby spinach, and red onion. Season with salt and freshly cracked black pepper, and toss to combine. Divide between 2 chilled salad plates, and drizzle evenly with the prepared vinaigrette. Serve with extra ground black pepper if desired.

--Emeril Lagasse
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Tabbouleh

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

--Barefoot Contessa Parties! cookbook

Answer 2

You should set out chopped vegetables with non-dairy dressing for your son, and maybe have some ranch for people who can have it. Also, you could do french fries,or just bake your own healthy potato wedges tossed in some olive oil. You could also try making potato salad with vegan "mayonaise", because it is sure not to have eggs or dairy, since vegans do not use any animal products. You should be able to do any of these things pretty easily. Good luck!

Answer 3

Veggie Rice:
1/4 cup each - all diced - carrots, onions, bell peppers
1/4 cup each - drained - corn, sweet peas
3 cups broth (either beef, chicken, or veggie)
1 1/2 cup long grain rice
2 tablespoons olive oil

Put olive oil in medium large sauce pan. Add carrots, onions, bell peppers, and rice. Cook for 3 to 4 minutes on medium high heat. Once the rice starts browning, add broth all at once. Turn heat to low and cover for 15 minutes. Once rice is cooked, remove from heat, and fluff with fork. After fluffing add the peas and carrots.

Answer 4

Tater Tot Side Dish
1 (16 ounce) bag tater tots (I use whatever small bag is on sale)
2 cups of shredded cheese
5 pieces bacon, cooked and crumbled
1/4 cup chives
1 (8 ounce) container sour cream

Cook tots in oven as directed. Don't turn off oven.
Take off cookie sheet and place in a casserole dish. Sprinkle cheese on top of tots. Crumble bacon on top of cheese.
Place uncovered back into preheated oven 10-15 minutes, or until cheese is nicely melted. Sprinkle chives over the top. Serve with sour cream on the side for dipping, also ketchup works well for the kids.

Answer 5

potato salad and baked beans would be nice and are dishes that go a long way....cole slaw is also nice with deli meals....maybe some fresh fruit