Zucchini Chips

Much like our green beans, our squash is out of control this year too, and we were looking for ways to use it up.  I found a few different suggestions out there for zucchini chips, and decided to give one a go – they are AWESOME.  Seriously, if you have a ton of extra squash, this is an awesome use for it.   I found this on a blog call Add a Pinch and I made no changes.  You can definitely play around with it and make all kinds of flavors, though.  I do think without a mandolin slicer, this would be a serious pain, but you could still do it.



Dilly Beans

We grew green beans for the first time this year, and holy smokes are they prolific!  They are definitely one to plant again.  But like any heavy producing veggie in the garden, when you end up with a glut of them, it can be hard to use them all up.  I decided to try refrigerator dilly beans.  I got the basics from Cooking Light’s recipe for spicy dill beans, but I toned the spice down.  Last year I overdid it a bit and the pickles were all kind of too hot for us.  They would make a cute summery food gift if you wanted to take the final step and actually can them.



Peas with Prosciutto

Found somewhere in the depths of Pinterest, this was another very simple and pretty Easter size capitalizing on Spring veggies (okay, I had to use frozen peas =/ But still). The salty prosciutto went well with the ham, of course. Definitely a side I would make again for a crowd, quick and attractive.



Roasted Baby Spring Vegetables

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.



Green Bean and Tomato Salad

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.



Cucumber and Black Eyed Pea Salad

This was a nice base salad with which you could do a lot…we liked it a lot.  I’ve had my eye on this for a while since I love black eyed peas, and am always looking for new ways to use them.  I thought this could use lots more flavor and added more lemon, pepper and salt,  Some herbs tossed in would be great too.  This would be nice for a BBQ or picnic side.  It was nice with grilled pork chops.



Classic Potato Salad

Potato salad is definitely a go-to BBQ side, and even though I am really not a fan of potatoes, I recognize most people do not agree with me. 😉  We had a BBQ last weekend to showcase Shawn’s foray into the world of brewing his own beer, and he also made his awesome wings.  Of course a classic potato salad was a given with that.  This is an Ina Garten recipe, I didn’t change anything, and the dressing was excellent.  Definite winner.

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Sichuan Green Beans

I love crispy green beans in restaurants, so thought I would give them a try at home.  This came out well, but watch how long you boil your beans – I went a little bit long and they were not crisp!  Still absolutely deliciosu though – I could eat them in any form!  I served these with Momofuku’s ginger scallion noodles.


Spicy Roasted Brussel Sprouts

I never get tired of brussel sprouts, and my favorite way to prepare them is roasted.  This is a nice garlicky, spicy side that goes well with many different dishes – I like to use it to accompany a mild main dish.

  • 1-2 lb brussel sprouts, trimmed and halved
  • 1.5 teaspoon olive oil
  • Pinch Kosher salt
  • 2 cloves garlic, crushed
  • 1 teaspoon red pepper flakes


Preheat oven to 425.  Place sprouts and all other ingredients in a roasting pan and toss to combine.  Roast for 20 minutes or until browned.

Roasted Curried Cauliflower

•    1 tablespoons extra-virgin olive oil
•    1/2 teaspoon mustard seeds
•    1/2 teaspoon cumin seeds
•    3/4 teaspoon curry powder
•    1/2 teaspoon coarse salt
•    1/2 large head cauliflower, cut into large florets
•    Nonstick olive-oil cooking spray

Preheat oven to 375 degrees. Coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oil, mustard seeds, cumin seeds, curry powder, and salt. Add the cauliflower, tossing to coat thoroughly with spice mixture.

Arrange cauliflower in a single layer on prepared sheet. Roast until florets are browned on bottom and tender when pierced with the tip of a paring knife, about 35 minutes. Serve hot.  Makes about 4 servings.