Category: Side dishes

Sweet Vinegar Coleslaw

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Sweet Vinegar Coleslaw

This is good with pulled pork.

Course Salad, Side Dish
Prep Time 15 minutes
Servings 12

Ingredients

  • 10 cups shredded coleslaw mix or 1 16-ounce bag
  • 1 cup thinly sliced red onion
  • 1 cup shredded red cabbage
  • 1 carrot thinly slivered
  • 1/3 cup canola oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoon sugar
  • 1/2 teaspoon caraway seeds
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, combine the coleslaw mix with the red onion, shredded red cabbage, and carrot. In a small bowl, whisk the canola oil, apple cider vinegar, sugar, caraway seeds, celery seed, kosher salt and freshly ground black pepper. Pour over the cabbage mixture and toss. Cover and refrigerate for 1 hour for flavors to blend.

Green Beans and Potatoes

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Green Beans and Potatoes

Course Side Dish
Servings 4

Ingredients

  • 3 cups thinly sliced potatoes
  • 2 cups frozen green beans
  • 1 teaspoon vegetarian Worcestershire sauce
  • 2 cup broth divided
  • 1/4 cup bacon grease
  • 1 teaspoon cornstarch
  • 1/4 cup chopped fresh parsley

Instructions

  1. In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
  2. In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

Stuffed Mushrooms

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Stuffed Mushrooms

Sausage Cream Cheese Dip Stuffed Mushrooms are the ultimate delicious appetizer for any occasion!

Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 24 Servings
Calories 95 kcal

Ingredients

  • 20 - 24 extra-large white mushrooms washed, dried with paper towel and stems removed
  • 3 tablespoons olive oil divided
  • 250 grams sweet Italian sausage casings removed
  • 1/4 cup dry white wine
  • 1/4 cup finely chopped scallions or green onions 3 stalks -- green and white parts
  • 3 large cloves garlic minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup Panko breadcrumbs or regular breadcrumbs
  • 1/2 cup 125 grams cream cheese
  • 1/2 cup 125 grams sour cream
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley

Instructions

  1. Preheat the oven to 375°F (175°C). Lightly grease 2 large baking sheets or oven trays with cooking oil spray. Chop mushroom stems finely and set aside.
  2. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Cook the sausage, breaking it apart with a wooden spoon for 8 to 10 minutes until browned.
  3. Pour in the wine and cook until reduced by half and absorbed into the sausage. Add the chopped mushroom stems and cook for 3 more minutes.
  4. Mix the panko through the sausage. Add in the cream cheese and sour cream continue cooking until the cheese melts becomes creamy through the mixture.
  5. Mix in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes, stirring occasionally.
  6. Take off the heat and stir in half of the Parmesan cheese and parsley. Season with salt and pepper to taste (if desired). Allow to cool slightly.
  7. Using a metal spoon, fill each mushroom generously with the sausage mixture. Arrange the mushrooms on both baking sheets in a single layer and drizzle with the remaining oil.
  8. Bake for 20 minutes, until the stuffing is browned and crusty.
  9. Sprinkle with remaining parmesan cheese and continue to bake until the cheese is melted and bubbling (about a further 15 minutes).
  10. Broil in the last 2 minutes to make the topping a little crispy.

Pasta Primavera

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Pasta Primavera

Good use of garden vegetables.

Course Main Course, Side Dish

Ingredients

  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1/2 pound sugar snap peas halved lengthwise, or broccoli florets (or a combination)
  • 2 carrots shredded
  • 1 yellow bell pepper cut into thin strips
  • 1/4 cup extra-virgin olive oil plus more for drizzling
  • 4 cloves garlic thinly sliced
  • 1 pint cherry tomatoes halved
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1/2 cup roughly chopped fresh mint
  • 1/2 cup grated parmesan cheese
  • 4 ounces goat cheese crumbled

Instructions

  1. Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
  3. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

Garlic Kale Quinoa

 

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Garlic Kale Quinoa

Good way to use up extra kale.

Course Side Dish

Ingredients

  • 2/3 cup water
  • 1/3 cup quinoa
  • 1 Tbsp olive oil
  • 1 cup chopped kale
  • 1 clove garlic, minced
  • 1/4 tbsp sesame oil
  • 1 pinch salt/pepper

Instructions

  1. Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

  2. Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper.

  3. Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.

Simple, fast, delicious. Looking for an easy quinoa recipe for a side dish this will fit the bill.

Sauteed Green Beans and Mushrooms

 

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Sauteed Green Beans and Mushrooms

This is a great side dish and a great replacement for green bean casserole.

Course Side Dish
Servings 6

Ingredients

  • 2 lbs Green Beans
  • 1 lbs Mushrooms
  • 3 tbsp Olive Oil
  • 2 cups French-Fried Onions
  • 2 tbsp Honey
  • 1 tbsp Red Pepper Flakes

Instructions

  1. Blanch green beans in boiling water until just cooked. Meanwhile, saute sliced mushrooms in oil over medium-high heat until golden, then toss with the drained, blanched beans and some salt and pepper. Top with French-fried onions, honey and red pepper.