Move over, mashed potatoes and rice. It’s time to make room on the plate for some new sides.
Nick Malgieri’s spinach and Roquefort bread pudding combines leafy greens with a blue-veined cheese to create a moist and tender pudding. It’s delicious out of the oven and even better the next day at the bottom of a bowl of broth-based soup.
Malgieri suggests making the pudding with sausage, bacon or herbs. Always make sure, he says in “Bread" (Kyle Books, $29.95) that the vegetables are cooked so that they don’t exude excess water into the pudding as raw vegetables might.
The batter for Salvadoran breakfast pancakes comes together in minutes. These gluten-free delights, from “The Food52 Cookbook" (William Morrow, $30), don’t have any unusual ingredients like guar gum or xantham gum, as do many baked goods without flour.
They’re sweet, slightly savory and downright delicious — almost like a cheesy pound cake — served with tea as a regular size muffin or as mini-muffin treats with a soup and salad dinner.
A more savory companion to soup and salad is cheesy pepperoni pizza quick bread. Jenny Flake’s recipe from “The Picky Palate Cookbook" (Wiley, $24.99) comes together in minutes, but the marbled look of the pepperoni and marinara sauce make it look like a million bucks.
The final suggestion is broccoli and minas cheese souffle.
Leticia Moreinos Schwartz’s recipe in “The Brazilian Kitchen" (Kyle Books, $19.95) calls for broccoli, broccolini or broccoli rabe, but it’s equally delicious with a cup of mixed vegetables and a cup of edamame.
These souffles also have a fluffier texture than the traditional version made with whipped egg whites.