Sobeys Recipe Corner: Side Dishes Featuring Fall Veggies

With stores full of farm-fresh harvest vegetables, a simple side dish is a great way to celebrate the season’s bounty and add balance to your dinners. Here we’ve done the meal planning for you: five Ready-to-Cook meat or seafood mains (available at Sobeys), each paired with a side dish recipe that’s quick, easy and flavourful.

  1. Mumbai Chicken Breast with Spaghetti Squash Curry Rosti

The curry powder in the rosti not only balances the sweetness of the squash, but also complements the Indian-inspired flavours of the chicken.

Cooking Tip: Don’t roast the squash before shredding or you’ll end up with a watery mess. Grate the raw squash, squeeze out the excess moisture and shape into patties.

  1. Chicken Scaloppini with Baked Eggplant Parmesan

Both of these dishes are classic Italian recipes. The lemon-garlic combo in the scaloppini offers a zingy match to this lightened-up eggplant dish.

Cooking Tip: This eggplant parmesan is baked instead of fried and uses panko crumbs to achieve an equally crispy crust. Serve leftovers on a Kaiser for a hearty sandwich.

  1. Korean BBQ Beef Short Ribs with Slow-Roasted Beets & Shallots with Strawberry Vinaigrette

Earthy beets get tossed in a strawberry-studded vinaigrette that pairs well with rich beef ribs. The mix of flavours and pretty presentation makes this duo perfect for guests.

Cooking Tip: Turn leftovers of this side dish into a salad and serve over arugula, spinach or mixed greens.

  1. Sweet BBQ Pork Blade Steak with Maple Bacon & Goat Cheese Stuffed Sweet Potatoes

Pork blade steaks are tender and flavourful, and they team up nicely with stronger flavours like bacon, goat cheese and fresh herbs.

Cooking Tip: Switch up the potato toppings for variety or customize to your liking: try feta instead of goat cheese or green onions in place of chives.

  1. Salmon Seafood Steamer with Mediterranean Seasoning with Sicilian-Style Sautéed Cauliflower

Sicilian cuisine is heavily influenced by the flavours of the sea, so it’s no surprise that the anchovies, capers and black olives bring out the best in this salmon dish.

Cooking Tip: Don’t discard the cauliflower stem and leaves! This recipe uses the whole vegetable by sautéing the stem and leaves with the florets.