An exciting side dish for spring: roasted carrots with scallion vinaigrette, juicy raisins, salty feta cheese, and crunchy hazelnuts. It’s simple to make, yet bursts with flavor and texture. A great recipe to keep in your back pocket when you need a vegetable dish to add on to any springtime dinner menu! Continue reading “Roasted Carrots with Scallion Vinaigrette”
A new take on a traditional holiday side dish: roasted green beans with buttermilk dressing and crispy shallots. The green beans are roasted until tender and slightly charred. The buttermilk dressing is punchy, garlicky, and full of fresh thyme flavor. And the crispy shallots are the perfect classic topping to make these beans extra special. Continue reading “Roasted Green Beans with Buttermilk Dressing”
This unique winter vegetable buckwheat crostata is such an exciting, flavorful side dish. It’s made with a homemade buckwheat dough that’s rich and nutty. The filling is a mixture of fennel, leeks, red chard, and white cheddar cheese. Baked until crisp and flaky, with a soft, melted cheddar and vegetable center. Drizzled with a lemon sesame honey mixture that gives the crostata a finishing pop of sweet brightness. Continue reading “Winter Vegetable Buckwheat Crostata with Cheddar & Honey”
Brussels sprouts have become a staple on every holiday table, so why not make them the very best they can be!? Shaved brussels sprouts with bacon & cider syrup – quickly sautéed sprouts, crispy bacon, caramelized shallot, lots of lemon, crumbled manchego cheese, roasted hazelnuts, and a drizzle of sweet cider syrup. All the best flavors in one side dish!
Easy roasted carrots with tahini pomegranate sauce – a flavorful mix of tahini, pomegranate molasses, lemon, and vinegar. Topped with creamy goat cheese, fresh pomegranate seeds, and lots of herbs. This is the very best recipe to throw together if you need an impressive side dish for entertaining, or just something really flavorful to spice up your weeknights! Continue reading “Roasted Carrots with Tahini Pomegranate Sauce”
This summer side dish will become your absolutely go-to all the way through August: grilled vegetables with chimichurri, creamy burrata cheese, and grilled bread. It’s fresh, rustic, and full of flavor. All you need is a grilled steak or some seafood to eat alongside!
Sharing a loaded mediterranean grilled chicken salad today. It’s the kind of salad that’s without a doubt a complete meal – full of grilled & fresh vegetables, hearty bulgur, spiced chickpeas, cucumbers, feta cheese, olives, and walnuts. Everything’s tossed with a vibrant chimichurri vinaigrette for a final pop of flavor. This is definitely the kind of salad you can prep one day and mix up all week long.
The best part of a frittata is it’s versatility. Take this garden frittata and add any spring vegetables you have on hand. In mine I’m using fingerling potatoes, fresh peas, fennel, scallion, and spinach. Topped with creamy goat cheese and finished with fresh chives. It’s beautiful, simple, and perfect for a lazy weekend breakfast.
My go-to winter side dish to tack on to just about any meal: honey roasted winter vegetables with black pepper yogurt. Sweet + savory, caramelized + creamy. Simple ingredients are majorly elevated with just a few special touches in this very dreamy dish.
Sauteed beans & broccolini with crispy shallots, red pepper, parmesan, pistachios, and a lemony parsley sauce. Because every holiday table needs an awesome vegetable dish alongside all the meat, pastas, breads, and sweets. This broccolini recipe adds such a beautiful, vibrant addition to the Christmas meal.