For the first side, I experimented with a pickled dish. I fell in love with the pickled beets at Jack Allen’s Kitchen. So I tried recreating it at home. I sliced up beets and parsnips. I then marinated them in apple cider vinegar. I should have added some nutmeg and clove. They were good, but they fail as a frozen dish, I think. Too bad I can’t figure out a way to fit in the frozen dish, but only be defrosted and not cooked.
For the next side, I created a spinach and artichoke dish. I mixed one package of frozen spinach leaves, one sealed package of sliced artichoke hearts, roasted garlic, 4 ounces of Crema Agria, 4 ounces of cream cheese, 4 ounces of shredded Parmigiano-Reggiano, smoked sea salt, and pepper. This turned out excellent!
For the last side, I wanted to create an onion sauce and mix it with miso paste. I sliced up a large onion and poured 1/2 teaspoon of baking soda on it. The baking soda will break down the cellular walls of the onion and turn it into a soup. I then browned it in a pan and added miso paste to taste. The only problem with this dish was with the garbanzo beans. I had soaked them overnight with split peas, but ran out of time to make the dish. So I put them in the fridge (still in their water). Then, when the next weekend came around, I dumped them into this dish. However the garbanzo beans were still a little tough. I wonder what went wrong? But otherwise, this was not a bad first attempt.