Category:

Sides

Looking for a quick and easy side dish the family will love? Try these three ingredient roasted pesto potatoes tonight!

Roasted Pesto Potatoes

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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 ½ lbs red or yellow potatoes
  • ½ tsp kosher salt
  • 4 Tbsp premade pesto
Instructions:
  • Preheat your oven to 425°F
  • Cut your potatoes into bite sized pieces and place on a baking tray.
  • Toss the potatoes with 2 Tbsp pesto, salt, and roast for 35-45 minutes or until the potatoes are fork tender and golden brown.
  • When cooked toss the potatoes in the remaining pesto and serve hot. Enjoy!

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Buttered radishes are a simple French countryside dish that’s not only easy, but big on flavor! Rich silky butter brings out the natural sweetness of crunchy red radishes while flakey kosher salt contrast their sharp bite. This dish just screams spring time freshness and you’re sure to love it! Try these buttered radishes with a warm crusty gluten free baguette and a chilled glass of white wine or bubbles for an easy and perfect light lunch. 

Buttered Radishes

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: French
Servings: 4
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Ingredients:
 
  • 40 radishes
  • 8 Tbsp salted butter (room temp)
  • 2 tsp kosher salt
Instructions:
  • Wash your radishes and trim off the root ends. You can trim off the greens or leave them on. Totally up to you!
  • Pat your radishes dry and smear on the butter about half way up the radish. Remember if your radishes are wet the butter won't stick to them.
  • When the radishes are coated in the butter sprinkle over the kosher salt and enjoy!

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This dish originates in Ireland and is an easy way to sneak some delicious veggies into dinner. Coming together in just 30 minutes it’s the perfect way to celebrate St. Patrick’s day!

Colcannon

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Irish
Servings: 4
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Ingredients:
 
  • 1 ½ lbs yellow potatoes
  • ½ head green cabbage (about 4 cups, chopped)
  • 1 tsp kosher salt
  • ½ tsp ground black pepper (chopped finely)
  • 3 Tbsp chives
  • 8 Tbsp butter
  • 1 cup milk (any fat %)
Instructions:
  • Cut your potatoes into bite sized pieces and boil until tender. They should be able to be easily pricked with a fork.
  • When potatoes have cooked drain the water, and mash the potatoes with 1 cup of milk. Set aside.
  • Using the same pot you boiled the potatoes in melt all of the butter over high heat and add the chopped cabbage, chives, salt, and pepper. Fry the cabbage until it browns around the edges and becomes soft.
  • When the cabbage is ready add the mashed potatoes to the pot and stir well. Taste for salt and adjust as desired. Serve hot and enjoy!

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These green beans are spicy garlicky and full of flavor from the char achieved from the high heat and long sear time. Serve them hot or cold for a delicious and healthy side dish!

Sambal Green Beans

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: American, asian
Servings: 4
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Ingredients:
 
  • 2 lbs green beans (trimmed)
  • 2 Tbsp neutral high heat oil (I like avocado)
  • 1 head garlic cloves (sliced)
  • ½ tsp kosher salt
  • 2 Tbsp sambal oelek
  • 1 tsp sugar
  • 1 tsp onion powder
Instructions:
  • In a large pan or wok over high heat add the oil of your choice.
  • Add the sliced garlic and stir. Allow the garlic to become golden brown and remove from the pan. Set aside.
  • Add the green beans to the pan and coat in the oil, add the kosher salt and stir again. Allow the green beans to char stirring occasionally. They should begin to wrinkle slightly, but don't stress if they don't. You just want them to be soft and blistered on the sides.
  • When the green beans are cooked reduce the heat to low and add the sambal, onion powder, sesame seeds, and sugar. Stir to coat and warm the sauce slightly. Top with the reserved garlic chips and enjoy!

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Fragrant and savory mushrooms pack a punch of deep rich umami flavor. These crispy rosemary mushrooms are not only packed with natural plant based protein, but are salty and crispy around the edges with just a hint of browned buttery flavor to round it all out and to help to carry the rosemary through the dish. They’re the perfect side dish to basically everything!

Feel free to make them your own! Garlic? Yum! Balsamic? Love! Crushed Red Pepper? Absolutely yes yes yes!

Crispy Rosemary Mushrooms

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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: American, Italian
Servings: 4
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Ingredients:
 
  • 48 oz baby bella mushrooms (remember they shrink A LOT when cooked!)
  • 2 tsp fresh rosemary (finely chopped)
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 2 Tbsp olive oil
  • 2 Tbsp butter
Instructions:
  • After giving your mushrooms a good rinse trim the hard ends off of the stems and quarter.
  • In a large pan or pot over medium high heat add the olive oil and butter. Allow the butter to melt and when melted add the mushrooms.
  • Don't move the mushrooms in the pan until they start to release some of their water. Once they start to sweat give them a good stir and allow them to sit until they are reduced in size and almost all of the water has evaporated.
  • When the liquid has evaporated season them with the salt, pepper, and rosemary and stir well. Allow the mushrooms to cook until they begin to turn a deep golden brown on the sides and serve immediately. Enjoy!

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This fruit salad mixes bite sized pieces of popular tropical fruits and coats them in sweet sticky honey and tangy lime to give your tastebuds a sweet and healthy treat you’ll love!

Tropical Fruit Salad

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Prep Time: 20 minutes
Total Time: 20 minutes
Course: Salad, Side Dish
Cuisine: American, Caribbean
Servings: 8
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Ingredients:
 
  • 1 pineapple (peeled and chopped)
  • 1 papaya (peeled and chopped, seeds removed)
  • 3 mangos (peeled and sliced)
  • 1 dragon fruit (peeled and chopped)
  • 2 star fruit (sliced)
  • 4 kiwis (peeled and sliced)
  • 1 pint blueberries
  • 4 limes
  • 2 Tbsp honey
  • ½ tsp ground pink peppercorns (*optional)
Instructions:
  • In a small bowl and the zest of 2 limes and squeeze the juice from all four limes. Add the honey and pink pepper if using. Mix together to form a dressing and set aside.
  • Add all your prepped fruit to a large bowl and pour the dressing over. If you bought pink dragon fruit you'll want to save that for right before serving as it will stain all the fruit (and everything you love) pink!
  • Toss the fruit in the dressing and serve room temp or chilled. Enjoy!

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Is this broccoli recipe innovative and new? No lol, but it is tasty. This broccoli recipe is simple, satisfying, and easy. Feel free to try it jazzed up with a squeeze of lemon or some shaved parmesan cheese, a glug of balsamic vinegar or a dash of red pepper flakes can add some real personality to an otherwise basic side dish. 

Roasted Broccoli

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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 24 oz broccoli florets
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
Instructions:
  • Preheat your oven to 450°F
  • Cut your broccoli into bite sized pieces and trim any tough ends.
  • Drizzle your broccoli with the olive oil and sprinkle the salt and pepper over. Toss to coat with your hands and make sure the broccoli is well coated in the oil and seasoning.
  • Roast in the oven for 40 minutes or until the broccoli is tender and crispy around the edges and tops.
  • Serve hot along side your favorite dish and enjoy!

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This crisp and easy Middle Eastern salad comes from Iran and is a delicious and refreshing mix of cucumber, tomato, onion, fresh herbs and acid. Try it next to a well seasoned protein or as an addition to a rice bowl for a light and satisfying meal.

Shirazi Salad

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Prep Time: 10 minutes
Rest Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Salad
Cuisine: Iranian, Middle Eastern
Servings: 4
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Ingredients:
 
  • 1 english cucumber (finely chopped)
  • 1 shallot (finely chopped)
  • 1 pint cherry tomatoes (quartered)
  • 2 Tbsp fresh mint (finely chopped)
  • 2 Tbsp fresh parsley (finely chopped)
  • 2 lemons (juiced)
  • 1 Tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp sumac (*optional)
Instructions:
  • Finely chop all of your ingredients, and mix together. Squeeze the lemon juice over, and add the salt, pepper, and olive oil. Sprinkle the sumac over and mix the salad up.
  • Allow the salad to hang out in the fridge for one hour minimum, but overnight is best.
  • Serve chilled and enjoy!

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These cherry tomatoes are slow roasted in olive oil and served smeared over a toasted baguette, cracker, or even over your favorite grilled protein! Be sure to strain the olive oil through a cheese cloth and store in the fridge for up to two weeks to enhance the flavor of other dishes!

Confit Cherry Tomatoes

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Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 35 minutes
Course: Appetizer, Holidays
Cuisine: French
Servings: 8
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Ingredients:
 
  • 32 oz cherry tomatoes
  • 6 sprigs of fresh thyme
  • 1 shallot (peeled and sliced)
  • 12 cloves of garlic (peeled)
  • 1 Tbsp balsamic vinegar
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 cup olive oil
Instructions:
  • Preheat your oven to 250°F
  • In an oven safe baking dish place the sliced shallots and garlic cloves. Lay the cherry tomatoes over top on a single layer. Do not allow the tomatoes to overlap.
  • Place the thyme on top of the tomatoes and pour over the balsamic vinegar and olive oil. Sprinkle with the salt and pepper and toss to coat.
  • When your oven is preheated slow roast the tomatoes, uncovered, for 2.5 hours.
  • When done the tomatoes should look slightly wrinkled and have cracks in the skin. Allow to cool slightly or to room temp before serving. Enjoy!

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Try these marinated olives as a part of your favorite charcuterie board. Feel free to add your own twist to the recipe such as crushed red pepper, orange peel, lemon peel, or fennel seed!

Marinated Olives

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Prep Time: 5 minutes
Total Time: 5 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4
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Ingredients:
 
  • 9.5 oz pitted kalamata olives (drained)
  • 9.5 oz pitted castelvetrano olives (drained)
  • 1 Tbsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 1 Tbsp chopped fresh garlic
  • 2 Tbsp red wine vinegar
  • 1 cup olive oil
Instructions:
  • Mix all ingredients together in a bowl or jar and keep in an air tight container for up to two weeks.
  • Marinate at least 30 minutes before serving. Enjoy!

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