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3 Super-Tasty Sidekicks

3 Super-Tasty Sidekicks

Healthy Choices the Family Will Love

Spinach and Cheddar Cornbread Bites

1 package (8.5 ounces) cornbread/muffin mix
1/2 cup grated Parmesan cheese
1/8 teaspoon garlic powder
2 eggs
1/3 cup milk
3/4 cup shredded sharp cheddar cheese
1/4 cup butter, melted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup finely chopped onion (optional)

In a large bowl, combine the muffin mix, Parmesan cheese, and garlic powder. In another bowl, whisk the eggs, milk, cheese, and butter. Stir into dry ingredients just until moistened. Fold in the spinach, cheddar cheese, and onion. Fill greased miniature muffin cups two-thirds full. Bake at 350 degrees for 12 to 14 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Makes 48 bites.

Veggie Pancakes

2 cups frozen sweet corn, thawed
2 large eggs
1 carrot, grated
1 small zucchini, grated
3 green onions (white and light green parts only), thinly sliced
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons cooking oil

In a medium bowl, whisk together corn and eggs. Mix in the carrot, zucchini, and green onion. Add the flour and salt, and set aside. Heat a non-stick skillet over medium heat. Add one tablespoon of cooking oil and swirl around the pan. When the pan is hot, drop large spoonfuls of pancake batter about 3 inches apart. When browned, flip and continue cooking until both sides are golden brown. Repeat with remaining batter. Serve with ranch dressing if desired. Refrigerate for 3 days, or freeze for 2 months. Makes 12 to 14 pancakes.

Mediterranean Salad

20 cherry tomatoes, halved
1/2 cucumber, halved and sliced
1/2 cup feta
1/4 cup kalamata olives, pitted and chopped
1 can chickpeas, drained and rinsed
1/4 cup flat-leaf parsley, chopped


1/4 cup olive oil
3 tablespoons water
2 tablespoons red wine vinegar
1 garlic clove, smashed and minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon pepper

In a medium bowl combine tomatoes, cucumber, feta, olives, chickpeas, and parsley. In a measuring cup whisk together olive oil, water, red wine vinegar, garlic, oregano, and Dijon mustard. Season with salt and pepper. Pour dressing over the salad and toss lightly. Add salt and pepper to taste. Serves 4.

Photos: Jenny Tremblay West

Jenny Tremblay West
Jenny Tremblay West began her career as a pastry chef and currently teaches cooking in Richmond. Jenny, her husband, and their two young boys live in Church Hill. She has worked in food for more than twenty years and is part of the team at Mise en Place.
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