Suggest a side dish for dinner tonight

I think couscous with mushrooms sounds perfect. It's lighter than mashed potatoes and the mushrooms would be an excellent compliment to the London broil. Plus, because the steak is so rich itself, I would avoid a side dish with butter or other rich ingredients. Also, because the salad is on the sweet side, the earthiness of the couscous and the mushrooms would be awesome. Finally--not everyone serves couscous, it's out of the ordinary without being something a dinner guest might be hesitant to eat. Sounds like a great dinner!

Hmm I like your ideas but since your doing a healthy salad why not kinda keep in the theme and do 2 sides so theres an option for the guest to choose from. I suggest doing the potatos and I like mashed with a beef dinner, and you dont always need a gravy either, but if you want one I suggest a light brown gravy made with some of the pan drippings and same herbs and seasonings. But I also suggest blanched green beans sprinkled with slivered almonds for a bit of crunch or dried crasins for a burst of sweetness. The green beans will add a nice splash of color to the great menu and if the potatos are not something they want its a geat alternative.

Recipe: well not really just a method to prepare:

You need- Bowl of ice water for shocking the beans

For blanching the green beans I use a combination of stock" vegetable" and water, about 2 c each depending on how many handfuls of beans your doing. I do add a tsp of salt to the water. Add your beans once you have removed the tough ends and cut in half or left whole. Blanche only for 3 mins then immediatly remove and place in a bath of ice water to shock then and stop the cooking process instantly and retaint that vibrant green color. Dress with a bit of salt and pepper or Mrs Dash seasoning, top with sliverd almonds or Crasins and enjoy

This is a common side we serve with our roast dinners as my girls love green beans..lol

Your preliminary menu is perfect; that's one of my favorite salads:) .... I think the scalloped potatoes are perfect, but mashed would be good too. I wouldn't do the cous cous, unless you're sure his boss likes it (my husband and son-in-laws DON'T like cous cous) ......Maybe a simple fruit sorbet for dinner (Hagen Daz has good ones)

I think baked red potatoes would go great with london broil. Just half some baby red potatoes sprinkle them with olive oil, basil, and salt and bake on 325 until tender. I sometimes melt a little cheddar over the potatoes for an extra zing.

How about Sweet Potato "Fries". This is one of my favorites:

Wash off outside of sweet potatoes, and cut off the pointy ends.

Cut each potato into 8 wedges length-wise.

Toss the wedges with olive oil, sea salt and paprika (and add cajun spice, cayenne pepper, chili powder, etc. if you like).

Place in a single layer on a baking sheet, and bake at 425 degrees for 25 minutes, turning the wedges over once after 15 minutes of baking.

cous-cous with mushrooms would be a good choice to impress the boss. if you're going to make mashed potatoes, try adding something in like sour cream and chives or cheese.

I would suggest the cous cous since everything else is so up scale unless you decide to make creamy garlic and herb mash potatoes, that would go nicely also.

Mashed potatoes is awesome.

But I think cous cous with mushrooms is more "classy" if you know what I mean or if that makes sense.

Some pasta salad is good too. but I think cous cous is the best, if not the mashed potatoes. You can even mix bacon and mushrooms with the mashed potatoes, it's great and really delicious.

Here is my fav recipe of it;

http://allrecipes.com/Recipe/Mashed-Potatoes-with-...

(I never get tired of making/eating that!)

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sounds yummy. i think these would work well :)

Rosemary Red Potatoes

INGREDIENTS:

1 3/4 pounds small red

potatoes, quartered

1 small onion, quartered

1/4 cup olive oil 1 1/2 teaspoons dried

rosemary, crushed

2 garlic cloves, minced

1/4 teaspoon garlic salt

DIRECTIONS:

1. In a bowl, combine the potatoes, onion, oil, rosemary, garlic and garlic salt; toss to coat. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425 degrees F for 25-30 minutes or until potatoes are tender and browned.

Herbed Mushrooms with White Wine

INGREDIENTS:

1 tablespoon olive oil

1 1/2 pounds fresh mushrooms

1 teaspoon Italian seasoning

1/4 cup dry white wine 2 cloves garlic, minced

salt and pepper to taste

2 tablespoons chopped fresh

chives

DIRECTIONS:

1. Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.

2. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

Quinoa with Mushrooms and Spinach

INGREDIENTS:

1 tablespoon olive oil

1/2 onion, chopped fine

1 teaspoon minced garlic

1 cup quinoa

1/2 cup white wine

1 3/4 cups chicken broth

2 teaspoons balsamic vinegar

1 teaspoon chopped fresh

thyme

1 tablespoon olive oil 1 (8 ounce) package sliced

mushrooms

4 teaspoons balsamic vinegar

1/4 cup white wine

1/4 cup chicken broth

1 teaspoon chopped fresh

thyme

salt and pepper to taste

1 (10 ounce) bag washed

spinach leaves

1/4 cup crumbled goat cheese

DIRECTIONS:

1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.

2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.

3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.

4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.

i like steamed asparagus drizzled with sliced garlic cooked in olive oil as a side with my meat/steaks.