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Other Ideas for Rounding out a Meal

Appears in
Slow Cook Modern
Slow Cook Modern

By Liana Krissoff

Published 2017

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  • Good crusty white or whole wheat bread, dark German-style pumpernickel, or warmed pita bread
  • Warmed ready-made Indian flatbreads from the freezer (naan, paratha, chapati...)
  • Warmed flour or corn tortillas
  • Cooked beans from the freezer, heated with a little stock or water in a saucepan
  • Cooked brown rice or hearty whole grains from the freezer, heated in a steamer basket or sieve, covered, over boiling water
  • Ready-made pierogies or dumplings from the freezer (no shame here, in my opinion—they are superconvenient and can be really good!), thawed for a few minutes in hot water, then drained and pan-fried until crisp (or cooked according to the package instructions)
  • Baked potatoes or sweet potatoes for a slow cooker method if you have an extra machine, or use the oven)
  • Plain Greek yogurt, quark (store-bought or homemade, or ricotta
  • Sliced raw, cold vegetables (cucumbers, carrots, jicama, sugar snap peas, sweet peppers, romaine or other crisp lettuce leaves, Belgian endive spears). I’ll sometimes serve spears of carrot, celery, jicama, or peppers in a container of crushed ice to keep them crisp and, well, cold.
  • Tender greens tossed with fresh lemon juice or vinegar, olive oil, salt, and pepper
  • Sliced ripe tomatoes or cherry tomatoes
  • Corn on the cob, boiled for just a couple of minutes
  • Edamame in the shell, boiled and then seasoned with salt and pepper or a spice blend
  • Whole olives or chunks of hard cheese tossed with olive oil, citrus zest and juice, crushed red pepper, and dried herbs
  • Hummus or any other bean puree
  • Slices of a nice cheese
  • Toasted spiced nuts and seeds
  • A simple fruit salad with citrus juice and mint

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