I need some ideas for a main dish and sides .?

Jenny - you obviously know your way around the kitchen. Try this

http://www.foodnetwork.com/recipes/ree-drummond/st...

I find that a 10 oz fillet with the shrimp is a huge portion. You may want to use a 6 to 8 oz fillet. Of course you know to adjust your cooking time.

Pear and gorgonzola salad

RIPE Bosch pear - difficult to find ripe so purchase a couple of days in advance and allow to ripen on your window sill.

Plate mixed greens

Add 2 slices of pear

Top with crumbled gorgonzola

Drizzle with aged (the older the better) Balsamic vinegar. Lovely combination of flavors.

If you want another side your carrots sound lovely - love the flavor profile.

Saucers of premium olive oil to dip your wonderful bread in. Raspberry Coulee and/or coffee sauce for your desert.

Enjoy

Sounds like the other respondents did not read your question.

Maybe toast and melt some cheese on the bread, then serve with tomato soup! :)

make sandwiches with shredded beef and caramelized onions

http://www.vegandad.blogspot.in/2008/06/chickenles...

Refried Beans

"one quantity" cooked beans, with their cooking liquid

1-2 onions, chopped

1/2 t. ground cumin

1/2 veg. oil or lard (???? !!!) I used olive oil

1. Put 2/3 of the cooked beans with their cooking liquid in a food processor & process to a puree. Stir in the remaining whole beans, set aside. Lazy me--I used an immersion blender :-D

2. Heat the oil in a heavy-based skillet. Add the onions & cook until they are very soft. Sprinkle w/cumin & salt to taste.

3. Ladle in a cupful of the bean mixture & cook, stirring, until the beans reduce down to a think mixture;

4. Continue adding the bean mixture, a ladleful at a time, stirring and reducing down the liquid before adding the next ladleful. You should end up with a thick, chunky puree\

I also threw in about 1/2 can of Rotel Mexican tomatoes for a bit of heat. This was so good, That is all I had for dinner LOL

But, moving right along:

Refried Bean Nachos

14 oz refried beans

14 oz pinto beans, drained

lg pinch of ground cumin

lg pinch of mild chili powder

6 oz bag tortilla chips (I just made my own by throwingin prev. cut tortillas into a 400 F oven)

Garnish

8 oz grated cheese

1 avocado, pitted, diced & tossed with lime juice (no avocados at our house--way too pricey yet)

1/2 sm onion or 3-5 scallions, chopped

2 ripe tomatoes, diced --Had only one & it is used for garnish anyway

Handful of shredded lettuce

chopped cilantro

sour cream

1. Place the refried beans in a pan with the pinto beans, cumin and chili powder. Add enough water to make a thick, soup-like consistencym, stirring gently so that the beans do not lose their texture.

2. Heat the bean mixture until hot, then reduce the heat and keep warm while you prepare the rest of the dish (I put it in a slow cooker to keep it warm)

3. Arrange 1/2 of the tortilla chips in the bottom of a oven casserole; cover them with the bean mixture. Sprinkle with cheese & bake in a 400F oven until the cheese melts.

4. Arrange on top of the melted cheese, salsa, avocado, onion, tomato, lettuce & fresh cilantro. Surround with the remaining tortilla chips & serve immediately.

Green Rice

Rice

garlic cloves

mild chili and/or 1 green bell pepper

1 bunch fresh cilantro leaves, chopped

1 C veggie broth.

1. Fry the rice until it is glistening & lightly browned in places.

2. Puree the veggies with the broth; add them to the rice

3. cover and cook over a med-low heat for 10-15 min. until the rice is just tender.

4. Fluff the rice and let it stand for about 5 min or so.

I'm still stuck in the simple-is-best mode. All this snow just sucks the energy right out of me. I hate the snow!

the family liked this dinner, and Kira asked me to keep some back so she will have some for her school lunch on Monday--high praise from an 11-yo LOL