This was a very pretty side dish for Easter. Roasted veggies are always great, and I really liked the touch of white vinegar. This is a Cooking Light recipe, and the only alteration I made was to use baby purple potatoes instead of fingerlings, and to lower the cooking temp to 400 to accommodate other dishes I had cooking (it was originally 500, which seems pretty high to me). We enjoyed this and the leftovers also make a nice lunch.
This isn’t really a recipe, just a tossed together seasoning for spaghetti squash. I intended this to be a side to zucchini lasgana, so was thinking garlic-y flavors. I roasted the squash for about 40 minutes, let it cool, scraped it out, and then tossed it with 2 crushed garlic cloves and some basil and parsley. Topped it off with salt and pepper and it was pretty good (but very garlicky).
I’m not gonna lie, I’ve never been a huge fan of baked beans. And then I had this. In a hats off to a Full English Breakfast (since it’s been 3 years since our trip to London), Shawn decided to make these today, and they were *awesome.* The first time I’ve ever really liked baked beans. They would be good for breakfast, and they also made a great side dish. Can’t wait until he makes them again!
So I pretty much refuse to refer to veggies cut with a spiral-cutter as “noodles,” but that doesn’t make them any less awesome. This was a great side dish, and if you were so inclined, you could make a main dish out of it as well. Standby, we may even be trying this in March. 😉 Anyway, this is a prep method we will definitely continue to use. This was tossed with garlic, red pepper flakes, and a little bit of parm to go with a main dish.
This was a festive side dish to go along with a tenderloin roast for our Christmas dinner. Quick and easy, but it was definitely a hit – my Mom even asked for it at every holiday meal from now on! As much as we like sprouts, I think we can make that happen. 😉 This is a good old Alton Brown recipe.
Cranberry sauce is shockingly easy to make from scratch, and this is my general go-to for it. You will have to adjust orange/sugar/etc. to your taste and as you cook – for example, I find the sugar just right on this as someone who doesn’t have a sweet tooth, but you might like more! This is an easy one to make ahead…one less thing on your plate for the day of.
This is my absolute favorite stuffing recipe, and I don’t know why I’m just now getting around to posting it…I make it every year! Probably pretty much my favorite thing at the Thanksgiving table. This is a Cooking Light recipe from eons ago, and the only thing I ever changed about it was to use all chicken stock instead of half stock/half water. Well, and to change up the sausage…hot Italian is awesome with this, but so are various herb sausages…you really can’t go wrong. I will say to be careful of the moisture level – it’s very dependent on how large a loaf of bread you use, etc. I usually find I only need 2 cups, but you can go up to 3…I also like a slightly crisper stuffing. Can’t say enough good things about this one!
This was a good, solid side dish for a holiday meal. I added both green beans and wax beans for some festive color. Definitely would go to it again for a nice holiday veggie side dish, though too splurgy for our every day. 😉
This is our first year with a big garden, and I am loving it!! Our cucumbers are gorgeous, and we’ve had enough to snack on as well as enough for the one thing I’ve been waiting for…pickling! I pretty much heart dill pickles. This brine comes from my Gram’s recipe, but the spice ratios I ad-libbed for our tastes. I used dill heads from our own garden as well, so extra fun. I did use pickle crisp because I did a BWB so they’d last a year+ and didn’t want soggy spears. Also, I was out of canning salt so used sea salt (about the only alternative to avoid the anti-caking).
For planning purposes, 20 medium to large pickling cucumbers and about 40 dill heads yielded 9 jars of pickles. The worst thing is waiting six weeks to see how they turned out!
This was a really tasty side salad using summer veggies – goes really well with a grilled entree! I got this from Chow and made as is other than halving it for two people. 🙂 At its original size, it would be a nice picnic/BBQ side dish. Recipe below is for that portion size.
Om nom nom! 