41 Best Side Dishes for Brisket

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cowboy Baked Beans

Cowboy Bean Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [’16’, ’16 -20 servings’]

BEST EVER Cowboy Baked Beans are the perfect hearty side dish for your summer BBQ, Father’s Day, Picnic or July 4th celebration!

Ingredients

• 2 28 ounce cans baked beans (I used B&M original baked beans)
• 1/2 large sweet onion (diced (Vidalia or other sweet onion is fine))
• 1 large bell pepper (finely diced (I used yellow, use whatever color you like))
• 1/2 lb bacon (uncooked, chopped into pieces (I prefer uncured, nitrate, nitrite free))
• 8 oz tomato sauce (1 cup or 1/2 -15 oz can. I used organic)
• 1 cup Ketchup (I used organic)
• 1/2 cup molasses (unsulphured)
• 1/4 cup apple cider vinegar (or replace with white vinegar)
• 1/8 cup spicy brown mustard (heaping)
• 1/8 cup yellow mustard (heaping (making with only yellow mustard increase to rounded 1/3 cup))
• 2 Tablespoons Worcestershire Sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Dash Cayenne Pepper (more if you like heat)
• Pinch Kosher Salt
• Black Pepper (a couple of grinds of fresh pepper)

Instructions

1. Preheat oven to 350°F (175° C). Add all of the sauce ingredients in a large mixing bowl and stir to combine, whisking if needed.
2. Add pork and beans (undrained), above sauce, and diced onion and bell pepper. Using a large spoon or spatula stir to combine beans with sauce.
3. Pour into a 9×13 casserole baking dish. Dice a 1/2 lb of bacon into small (bite-ish sized) pieces and toss onto the top of the beans. No need to make it pretty, but spread it out so that the bacon gets crispy.
4. Bake uncovered for 1 1/2 – 2 hours until bubbly and bacon is crispy. If crisper bacon is desired, with beans on middle rack, broil for 2-3 minutes until desired crispness is reached. Allow to rest for 10 minutes and serve warm.

2. Carrot Cucumber Salad

Carrot Cucumber Salad for One is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 person’]

Need an easy side salad for one? This 6 ingredient carrot cucumber salad takes just 5 minutes to make, and is great with lots of different dishes, like a 15 Minute Pantry Pasta with ‘Homemade’ Tomato Sauce.

Ingredients

• 1 cup sliced english cucumber (or about 3-4 inches cucumber)
• 1/2 medium carrot (julienned)
• 2 tablespoons thinly sliced red onion (or a small handful)
• 3 tablespoons red wine vinegar
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon dried oregano leaves
• pinch salt

Instructions

1. Thinly slice 3-4 inch long section of an english cucumber, julienne 1/2 medium sized carrot, and thinly slice about two tablespoons of red onion. Transfer vegetables to a small mixing bowl, set aside.
2. Pour the following ingredients over vegetables: 3 Tablespoons red wine vinegar, 1/4 teaspoon sugar, 1/4 teaspoon oregano, and a pinch of salt. Mix well.
3. Set aside to marinade for at least 10 minutes. Enjoy.

3. Potato Latkes

Potato Latkes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [’12’, ’12 latkes’]

Our crispy Potato Latkes are an excellent side dish for the Jewish holidays like Hanukkah, Passover, or just whenever you’re craving potato latkes.

Ingredients

• 3-4 medium russet potatoes
• 1/2 cup onion
• 1 egg (or 3 tablespoons of aquafaba)
• 1/3 cup matzo meal (or all-purpose flour, or breadcrumbs)
• 1/2 teaspoon kosher salt
• avocado oil (for frying)

Instructions

1. Scrub the potatoes to clean and then carefully shred the potatoes using a medium-size grater on box grater or food processor. (optional) To prevent the potatoes from browning place the shredded potatoes as you grate them into a bowl filled with cold water.
2. After grating the potatoes, grate the onion.
3. Place the potatoes in the cheesecloth as well as the grated onion and squeeze out all of the excess water.
4. Place the grated potatoes and onion into a bowl and add in the matzo meal, eggs or aquafaba, and salt. Mix well and set aside.
5. Heat a skillet on medium-high heat with avocado oil on deep enough to shallow pan fry the latkes, you want the temperature around 370-375 degrees F. To test the oil use a little bit of the latke mixture to see if it sizzles when you put it in, if it does, it’s ready.
6. Scoop about 1/4 – 1/3 cup of latke mixture and flatten in your hands to make a latke patty. Carefully place the latke into the pan and repeat with more latkes until the pan is full without overcrowding.
7. Fry the potato latkes for about 4-5 minutes per side, reducing the heat if needed.
8. Once the latkes are done transfer to a paper towel-lined baking sheet to drain. Sprinkle immediately with a little more kosher salt if you like them salted.
9. Serve as desired.

4. Butternut Squash Mac & Cheese

Instant Pot Butternut Squash Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’, ‘Serves 6-8’]

My new favorite fall comfort food – Instant Pot Butternut Squash Mac and Cheese. This dinner is super easy to throw together and is ready in 30 minutes or less!

Ingredients

• 1 lb dry pasta shells
• 1 lb bag frozen cubed butternut squash (or can use 1 lb fresh butternut squash, peeled and cut into 1/2-inch cubes)
• 2 cups vegetable broth
• 2 cups water
• Salt and pepper
• 1/2 teaspoon nutmeg
• 1 teaspoon dijon mustard
• 1/8 teaspoon cayenne pepper
• 1/2 cup half & half
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded monterey jack cheese
• Salt and pepper, to taste

Instructions

1. In the Instant Pot, add pasta, butternut squash, vegetable broth, water and salt and pepper. Mix together.
2. Secure lid onto Instant Pot and set to pressure cook/manual for 5 minutes.
3. Use quick release valve to release steam.
4. One pressure is released, open lid and stir in nutmeg, dijon mustard, cayenne pepper, half & half, and cheeses, until combined and butternut squash breaks apart into the sauce.
5. Season with salt and pepper, to taste.

5. Spicy Cilantro Lime Summer Slaw

Spicy Cilantro Lime Summer Slaw Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

This coleslaw is perfect for barbecues, great on tacos, or an addition to any meal. Made with slaw mix, corn, jalapenos, red peppers, onion, cilantro, lime juice, and oil, it’s quick to throw together.

Ingredients

• 16 ounces slaw mix ((1 package))
• 15 ounces canned corn (drained)
• ½ cup pickled jalapenos (sliced with juice)
• ⅓ cup red onion (diced, optional)
• 1/3 cup red sweet pepper (diced, )
• ⅓ cup cilantro (diced)
• ¼ cup lime juice
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup cotija cheese

Instructions

1. In a large bowl, combine the slaw, corn, red peppers, jalapenos, onion, and cilantro. Toss to combine.
2. In a small bowl, combine the lime juice, olive oil, salt, and pepper. Pour the vinaigrette over the slaw and toss.
3. Refrigerate for 2 hours, up to 24 hours, before serving.
4. Sprinkle with cotija cheese before serving.

6. Chopped Veggie Salad

Summer Chopped Veggie Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4-6 servings’]

This Chopped Veggie Salad recipe is the perfect summer side dish! It’s a great way to use those fresh summer veggies. Super easy to make, colorful and so delicious!

Ingredients

• 1 cucumber, chopped
• 1 pound (454 g) tomatoes, chopped (if using cherry or grape tomatoes, simply cut into halves or quarters)
• 2 bell peppers, chopped (I like to use two different colors)
• 1/2 sweet onion, chopped
• Handful parsley, chopped (or fresh herbs of choice)
• 1/2 cup crumbled or diced feta cheese (or goat cheese)
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• Himalayan or sea salt & freshly ground pepper, to taste

Instructions

1. Chop up all the veggies and feta cheese.  Place in a large bowl.
2. Whisk together all the dressing ingredients in a small bowl or shake together in a jar.
3. Pour over the dressing and toss gently to combine.  Enjoy!

7. Risotto with Butternut Squash & Green Beans

Butternut Squash Risotto Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

A truly easy risotto recipe! No standing over the pot stirring and stirring. This creamy butternut squash and green bean risotto is a delicious entrée or side dish. It is perfect for a weeknight dinner or when entertaining family and friends.

Ingredients

• 5 1/4 cups reduced sodium chicken stock or reduced sodium vegetable stock
• 2 tablespoons salted butter
• 1 cup chopped onion
• 2 cups peeled and cubed butternut squash (cut into bite-sized pieces)
• 4 teaspoons chopped fresh thyme (divided)
• 1 1/2 cups Arborio rice
• 1/3 cup dry white wine
• 1 1/2 cups green beans (cut in 1-inch pieces and steamed)
• 1/3 cup freshly grated Parmesan cheese
• Kosher salt
• Pepper
• 1/3 cup crumbled blue cheese

Instructions

1. Bring stock to boil in large saucepan then turn off heat, cover and set aside.
2. Melt the butter in large sauté pan over medium heat. Add onion, a pinch of kosher salt and a few grinds of pepper. Sauté until tender, about 5 minutes.
3. Add the butternut squash and 2 teaspoons of thyme and sauté 3 to 4 minutes. The squash should just begin to turn golden brown on the edges.
4. Add the Arborio rice and stir for 2 minutes.
5. Add wine and simmer until evaporated, about 1 minute.
6. Slowly add the warm stock all at once and bring to boil. Reduce the heat and simmer the risotto uncovered for 20 to 22 minutes. Stir once or twice. The rice will be just tender, and the risotto will be creamy. Turn off the heat, cover the pan with a lid, and let the risotto sit for 5 minutes.
7. Stir the green beans and Parmesan cheese into the risotto. Season to taste with salt and pepper.
8. Sprinkle the risotto with blue cheese and remaining 2 teaspoons of thyme and serve.

8. Instant Pot Cajun Corn on the Cob

Instant Pot Cajun Corn on the Cob is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT5M · Total: PT7M · Yield: 4

Instant Pot Cajun Corn on the Cob is buttery, spicy, and delicious and it turns out perfectly every time in the Instant Pot.

Ingredients

• 4 Ears or more of fresh corn
• 2 cups water
• 1 tablespoon Louisiana Crawfish Crab & Shrimp Boil Concentrate
• butter
• Cajun Seasoning

Instructions

1. Remove the husks and silks from the corn.
2. Pour the water and Louisiana Crawfish Crab & Shrimp Boil concentrate in the bottom of the inner pot in the Instant Pot and mix together. Next place the corn on the trivet.
3. Close the lid. Turn the knob to the sealing position. Press the manual button and set for 2 minutes.
4. When timer goes off do a quick release by turning the knob to venting. After the valve goes down carefully open the lid and remove the corn.
5. Place the corn in a bowl, slather with butter and sprinkle on the Cajun seasoning.
6. Enjoy!

9. Twice Baked Potatoes

Twice Baked Potatoes with Cream Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘8’, ‘8 servings’]

Bacon and cheese topped Twice Baked Potatoes with Cream Cheese is the perfect side dish for any weeknight or holiday meal!

Ingredients

• 4 large baking potatoes (or russets, 1 lb each *see note #1)
• 2 oz cream cheese (softened)
• 1/2 cup sour cream (can use lite or regular)
• 6 tablespoons unsalted butter (at room temperature or melted)
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2/3 cup milk
• 1 1/2 cups cheddar cheese (freshly grated, divided)
• 1 teaspoon paprika (for topping)
• 2 green onions (thinly sliced, for topping)
• 1/4 cup bacon (cooked and crumbled)

Instructions

1. Preheat oven to 400°F.
2. Scrub the potatoes well. Pierce the potatoes with a fork in 3 places.
3. Place the potatoes directly on the oven rack and bake for 1 hour or until fork tender (since I used large potatoes mine baked for 1 hour 15 minutes). Remove from the oven and let cool enough to handle them. Reduce oven temp to 375°F.
4. Cut potatoes in half lengthwise. Scoop the white interior into a large bowl, doing your best to keep the potato skins intact. Place the potato skins on a foil-lined baking sheet.
5. To the large bowl with the potato pulp, add the cream cheese, sour cream, butter, salt, pepper, and milk. Using a hand mixer, whip the mixture until smooth. Be careful not to over mix as this can make the potatoes gummy. Alternatively you can use a potato masher. Stir in ¾ cup of cheddar cheese.
6. Scoop the filling back into the potato shells. Top with remaining ¾ cup of cheddar cheese and a sprinkling of paprika. Bake for 20 mins or until heated through.
7. Remove and garnish with sliced green onions and crumbled bacon. Serve immediately.

10. Air Fryer Sweet Potatoes

Air Fryer Sweet Potatoes With Brown Sugar Cinnamon Butter Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

You can have baked sweet potatoes in just minutes when you make our Air Fryer Sweet Potatoes. A brown sugar cinnamon butter melts into and flavors tender baked sweet potatoes.

Ingredients

• 4 medium sweet potatoes (, 2 pounds total weight)
• 1 Tablespoon olive oil
• 1 teaspoon kosher salt
• 8 Tablespoons butter (, at room temperature)
• ¼ cup packed brown sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat air fryer to 400F.
2. Pierce sweet potatoes several times with the tines of a fork or a knife.
3. Rub olive oil on the skins of the sweet potatoes then sprinkle with kosher salt.
4. Arrange sweet potatoes in the basket of the air fryer.
5. Cook 30 minutes or until sweet potatoes are tender.
6. Meanwhile, in a small bowl, combine butter, brown sugar and cinnamon until blended.
7. Serve brown sugar cinnamon butter with the sweet potatoes.

11. Dill Pickle Pasta Salad

Dill Pickle Pasta Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT8M · Total: PT15M · Yield: [’10’]

This easy dill pickle pasta salad with fresh pickles and a simple dressing will soon become a staple side for your family meals.

Ingredients

• 1 pound of pasta
• 1 1/3 cup mayonnaise
• 1/2 cup pickle juice
• 1/4 cup fresh dill (chopped)
• salt and pepper to taste
• 2 cups refrigerated dill pickles (chopped)

Instructions

1. Cook the pasta in boiling water to al dente. Drain and run under cold water. Set aside.
2. Whisk together mayonnaise and pickle juice to make a creamy dressing. Season with salt and pepper to taste.
3. Mix in the chopped dill and pickles.
4. Add the cooled cooked pasta while stirring. Once the pasta is fully coated and chopped pickles are evenly distributed, refrigerate for at least 30 minutes before serving.

12. Cheesy Garlic Mashed Potatoes

Cheesy Garlic Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘5’]

Cheesy Garlic Mashed Potatoes are the perfect holiday side dish that everyone will enjoy. Vegetarian and delicious, Garlic Cheese Mashed Potatoes are a hit every time!

Ingredients

• 1 batch perfect mashed potatoes
• 1 teaspoon Lawry’s Garlic Salt
• 1 teaspoon parsley
• 1/2 teaspoon pepper
• 1/4 cup shredded mozzarella cheese
• * 1/2 cup shredded mozzarella cheese for topping

Instructions

1. Place all the ingredients into the mashed potatoes and mix.
2. Scoop the mashed potatoes into an oven safe dish and sprinkle with remaining cheese.
3. Heat just until the cheese is melted on top.
4. Mix the cheese into the mashed potatoes and enjoy!

13. Heirloom Tomato Salad

Heirloom Tomato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’]

Heirloom Tomato Salad is light, simple, and absolutely scrumptious. If you love tomatoes, then you have to try this delightful salad which is perfect as a summer side or vegetarian dish.

Ingredients

• 4 heirloom tomatoes (variety of colors and sizes)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup fresh basil (chopped)
• 2 Tbsp. fresh thyme
• 1/2 cup
• 1/2 cup Italian or balsamic dressing
• sea salt and cracked black pepper to taste

Instructions

1. Core each tomato, then slice into 6 wedges.
2. Place heirloom tomatoes on a serving dish.
3. Sprinkle feta cheese, basil, thyme and pickled vidalia onions over tomatoes.
4. Reserve juice from vidalia onions and pour over the top.
5. Drizzle dressing over tomatoes.
6. Top with salt and pepper to taste.

14. Grilled Cauliflower Bacon Mac & Cheese

Grilled Cauliflower Bacon Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [’12’, ’12 Servings’]

This cauliflower mac and cheese is rich, smoky, and ultra creamy, made with grilled cauliflower and a velvety cheese sauce finished low and slow on the smoker. It delivers all the comfort of classic mac and cheese with deep flavor and incredible texture.

Ingredients

• 1 head Cauliflower
• 2 tbsp. Olive Oil
• 2 tsp Kosher Salt
• 2 tsp Black Pepper
• 1 tbsp. Paprika
• 1.25 cup Heavy Cream
• 8 oz. Cream Cheese
• 4 oz. Cheddar Cheese (Freshly grated)
• 4 oz. Gouda Cheese (Freshly grated)
• 8 slices Bacon (cooked and chopped )

Instructions

1. Preheat grill to 300 degrees Fahrenheit with direct heat available.
2. Remove leaves from cauliflower, keeping the core intact. Slice into 4 to 5 thick, one inch cauliflower steaks.
3. Brush cauliflower with olive oil and season generously, reserving about 1 teaspoon seasoning for the sauce.
4. Grill cauliflower steaks over direct heat for 2 to 3 minutes per side until lightly charred and tender.
5. Remove from grill and chop cauliflower into bite size pieces.
6. In a saucepan over medium low heat, warm heavy cream. Whisk in softened cream cheese until mostly smooth.
7. Reduce heat to low and season with reserved seasoning.
8. Gradually whisk in grated cheeses a handful at a time until smooth, reserving a small amount for topping.
9. Fold cauliflower and bacon into the cheese sauce.
10. Transfer mixture to a cast iron skillet or baking dish and top with remaining cheese and bacon.
11. Smoke at 300 degrees Fahrenheit for 30 to 40 minutes until bubbling and lightly golden.
12. Rest 5 to 10 minutes before serving.

15. Roasted Broccoli with Garlic Cheese Sauce

Roasted Broccoli with Garlic Cheese Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large head broccoli, cut into florets (about 4 cups)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 small garlic clove, minced
• Pinch of paprika (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Toss broccoli florets with olive oil, salt and pepper; spread on a baking sheet and roast 15–20 minutes until edges are browned and florets are tender.
3. 3. In a small saucepan, melt butter; whisk in flour and cook 1 minute; gradually whisk in milk and simmer until thickened.
4. 4. Remove from heat and stir in cheddar, Parmesan and minced garlic; season with salt, pepper and paprika if using.
5. 5. Drizzle cheese sauce over the roasted broccoli and serve.

16. Creamy Pasta Salad

Creamy Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT57M · Yield: 12

Creamy pasta salad is the perfect bring-along side dish for potlucks and tailgate parties. With an herby, tangy dressing for the win!

Ingredients

• 1 lb pasta, see Recipe Note #1
• 1 red onion, large (about 1 ½ cups), finely chopped
• 1 green bell pepper, large (about 1 cup), finely chopped
• 3 celery ribs, (about 1 cup), finely chopped
• 4 oz cheddar cheese, cubed (optional)
• 4 oz pepperoni, chopped (optional)
• 1 ½ cup mayonnaise
• 2 tablespoon rice vinegar
• 1/4 cup granulated sugar
• 1 teaspoon onion powder
• 2 tablespoon herby seasoning mix, see Recipe Note #2
• 1/2 teaspoon coarse salt, (plus more for salting pasta water), or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Instructions

1. Bring a pot of well-salted water to a boil. Cook the pasta according to the directions on the box (see Recipe Note #3).
2. Meanwhile, make the dressing: mix all ingredients for the dressing together in a large food storage container. Mix the cheese cubes into the dressing, making sure that each piece is coated on all sides. Repeat with the pepperoni. Mix in the vegetables.
3. When the pasta is cooked, drain and rinse well with cold water for several minutes.
4. Add about half of the pasta and mix well. Add remaining pasta (see Recipe Note #3) and mix completely. Chill for at least an hour before serving.

17. Loaded Mashed Potato Casserole

Creamy Loaded Mashed Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 Servings’]

Creamy loaded mashed potato casserole is the perfect side dish to any entrée. Made with silky, cheesy mashed potatoes, and then topped with more cheese and bacon. The ultimate indulgence to help complete your next meal.

Ingredients

• 8 medium to large Russet potatoes
• 1 cup Milk (2% or whole)
• 1 cup Sour cream
• 3 tablespoons Butter
• 1 1/2 tablespoon Seasoned salt ((adjust to taste))
• 2 teaspoon Black pepper
• 2 teaspoon Garlic powder
• 2 cups Shredded cheddar cheese (reserve half for top)
• 6 pieces Bacon (cooked and crumbled)
• 1/4 cup Green onions (chopped)

Instructions

1. Preheat oven to 350 degrees. Peel all of the skin off of the potatoes and cut them into 1-2 inch cubes. Add them to stock pot and rinse them well. Add just enough water to cover them.
2. Place them on the stove over medium high heat, and boil them for 15-20 minutes, or until they are tender when you place a fork in them.
3. Remove them from the heat, and use a colander to drain all of the water. Place the drained potatoes back into the pot, or into a large bowl.
4. Gently pour in the milk, sour cream, butter, and all of the seasonings. Use a potato masher or a hand mixer to mash the potatoes until they are smooth and creamy.
5. Next, add one cup of the cheese into the potatoes and use a spoon to incorporate it throughout.
6. Spray a 9×13 baking dish with non-stick cooking spray. Pour the mashed potatoes directly into the dish. Use a spoon or a spatula to smooth out the top of the potatoes into one even layer.
7. Top the potatoes with the remaining shredded cheddar cheese, the crumbled bacon, and the green onions.
8. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 5 minutes to allow the cheese to get golden brown.
9. Remove them from the oven, allow them to cool slightly, and enjoy!

18. Green Beans & Potatoes

Green Beans and Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

These Southern style green beans and potatoes are a hearty and flavorful side dish! This recipe is easy to make and great for any occasion. The green beans are slightly crisp while the potatoes are incredibly tender. A little bacon rounds this dish out!

Ingredients

• 4 slices bacon (sliced into 1 inch pieces)
• ½ cup onion (finely diced)
• 1 tbsp minced garlic
• pinch sea salt (to taste)
• pinch ground pepper (to taste)
• 1 pound green beans (trimmed)
• 2 cups potatoes (cut into 1 inch cubes)
• 4 cups broth (chicken or beef)
• 3 tbsp butter

Instructions

1. First, add sliced bacon to a large pot or Dutch oven over medium heat. Cook until bacon is crispy.
2. Once bacon is crispy, discard all but 2 tablespoons of cooking fat from pan. Add in diced onion, minced garlic, sea salt, pepper, and green beans to pan with bacon. Sauté on low medium heat until onions have softened slightly, about 5 minutes.
3. Then, add cubed potatoes, broth and butter to pot. Bring mixture to a boil. Boil for 2 minutes.
4. Then, turn to low medium heat, cover pan with lid and allow mixture to simmer for 30 to 35 minutes or until potatoes are fork tender. Stir occasionally.
5. Finally, serve! Serve with or without broth.

19. Homemade Onion Rings

Homemade Onion Rings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT70M

Crispy Homemade Onion Rings are the perfect appetizer or accompaniment to any burger or sandwich!

Ingredients

• 2 Sweet onions
• 2 Cups Buttermilk*
• 2 cup all purpose flour
• 1 tablespoon kosher salt
• 1/2 teaspoon of fresh ground pepper
• Vegetable oil or canola oil for frying

Instructions

1. Slice onions 1/2 – 1 inch thick and separate the rings.
2. Add buttermilk to a bowl and add rings. Cover and store in fridge for at least an hour.
3. In a dutch oven or a large pot add approximately 3 inches deep with oil. Heat to 360 degrees or if you don’t have a thermometer, just dip in the handle of a wooden spoon. When the oil bubbles around the handle, it’s ready.
4. Mix flour with salt and pepper in a wide shallow bowl or plate.
5. With tongs, dredge rings in flour ensuring they are well coated (you can double coat if you want extra batter by dipping back in buttermilk and dredging again) and then add to dutch oven. Be sure to not over crowd rings – fry in batches for 2-3 minutes until rings begin to golden. Watch closely that they do not burn! They’ll go from done to burnt quickly.
6. Remove from oil with tongs, shaking off excess oil and cool on a paper towel lined plate.
7. Serve immediately with Fry Sauce or Ketchup!

20. Cucumber Salad with Dill

Easy & Refreshing Cucumber Salad With Dill Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1M · Total: PT16M · Yield: [‘6’]

Cool down with this easy & refreshing cucumber salad recipe featuring fresh dill. Perfect summer side dish ready in minutes!

Ingredients

• 2 Cucumbers (Large, Peeled, Thinly sliced)
• 1 Onion (Halved and Sliced Thin, red for strong onion flavor or sweet for softer flavor)
• 1/2 Cup Mayonnaise
• 1/8 Cup Dill (fresh, chopped)
• Salt and Pepper to Taste
• 1 tbsp Vinegar ((optional))

Instructions

1. Peel and slice cucumbers thin. Add to large bowl.
2. Cut onion in half and slice thin. Add to bowl with cucumbers.
3. Add mayo.
4. Chop and dice dill. Add to bowl.
5. Salt and pepper to taste.
6. Put in fridge for at least an hour to let flavors meld.
7. Optional: If you want to add a little zing, add a splash of vinegar.

21. Mexican Street Corn

Easy Elotes aka Mexican Street Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT9M · Total: PT14M · Yield: 4

This easy to make corn is a crowd pleaser. I like to serve the seasoning on the side with lime wedges, hot sauce, and extra cheese.

Ingredients

• 4 ears corn, remove ends and shuck the corn.
• 1 lime, cut lengthwise into 6 wedges.
• 1/2 cup shredded cotija cheese
• 2 tablespoons mayonnaise
• 1 tablespoons sour cream
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon ancho chile powder
• 1/2 teaspoon cayenne pepper powder
• Hot sauce

Instructions

1. Adjust rack to second to the top position, then preheat the oven broiler.
2. Corn: Place corn on a baking sheet under the broiler until slightly charred, rotating frequently. (About 8 to 10 minutes total). Let corn cool. Your sauce will melt off if you put it on hot.
3. Sauce & Cheese: In a small bowl, mix together 1 tablespoon sour cream, and 2 tablespoons mayonnaise. Rub the mayonnaise mixture onto the corn. Dust the corn with shredded cotija cheese.
4. Seasoning: In a small bowl, stir together, 1 teaspoon salt, 1 teaspoon smoked paprika, 1 teaspoon ancho chile powder, 1/2 teaspoon cayenne pepper powder.
5. To serve: Serve cheese coated corn cobs with the seasoning mix, lime, and hot sauce on the side. You can season before serving if you prefer, but adding lime or hot sauce too long before eating will cause the coating to become loose and slide off.

22. Smoked Baked Beans

Smoked Baked Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT150M · Total: PT165M · Yield: [‘6’]

Smoked Baked Beans with Bacon and Brown Sugar is the best BBQ side dish recipe ever! They’re easy to make since they use canned beans, and bake right along with whatever meat you already smoking!

Ingredients

• 2 15 ounce cans pork and beans
• 4 strips bacon
• 1/4 cup brown sugar
• 1/2 cup ketchup
• 1 Tbsp Worcestershire
• 1 Tbsp molasses
• 1/8 tsp cinnamon

Instructions

1. Heat smoker to 250 degrees.
2. Drain most of the juice from the pork and beans. Mix all the ingredients together.
3. Put beans in a cast-iron skillet, disposable aluminum baking pan, or another dish that’s grills safe. Leave uncovered.
4. Set beans in the smoker. Cook for 2-3 hours.
5. Remove from smoker. Stir. Top with additional bacon if desired. Serve.

23. Apple Slaw

Apple Slaw Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

This apple slaw recipe is easy and fast. It makes a great side salad or addition to tacos or sandwiches. It especially pairs well with pork!

Ingredients

• 1/2 cup mayo
• 1/2 cup sour cream (or Greek yogurt)
• 1 teaspoon granulated sugar
• 1 teaspoon vinegar (use white or cider)
• 1 tablespoon fresh lime juice
• 1 pound coleslaw mix
• 1 small bunch scallions (chopped (green parts only))
• 1 Granny Smith apple (chopped fine (or julienned))
• 1 red apple (chopped fine (or julienned))
• Salt & pepper (to taste)

Instructions

1. Add the mayo, sour cream, sugar, vinegar, lime juice, and some salt & pepper to a small bowl and whisk together until smooth. Give it a taste and adjust ingredients if needed to suit your tastes (e.g. add more sugar or vinegar).
2. Prep your apples and scallions.
3. Add the coleslaw mix to a large bowl, along with the apples and scallions. Pour the dressing over top and toss until combined. Season with extra salt & pepper as needed (this is a fairly big salad so I am generous with both).
4. Coleslaw can be served immediately or chill it for a few hours first.

24. Roasted Carrots

Roasted Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This oven roasted carrots recipe results in perfectly tender carrots and makes a fantastic healthy side dish that pairs with just about any dinner. We love it for any weeknight meal or the holidays.

Ingredients

• 12 medium to large carrots (trimmed and peeled)
• 3 tablespoons olive oil
• 1¼ teaspoons kosher salt ((not table salt))
• ½ teaspoon freshly ground black pepper
• 2 tablespoons fresh chopped herbs ( such as dill or parsley)

Instructions

1. Preheat the oven to 400°F. Lightly coat a large rimmed baking sheet with nonstick spray.
2. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Then slice the carrots diagonally in 1½-inch-thick pieces.
3. Place them on the prepared baking sheet and toss them with the olive oil, salt, and pepper.
4. Rearrange them to a single layer.
5. Roast in the oven for 20-25 minutes or until fork tender and browned.
6. Gently toss the cooked carrots with minced dill or parsley, season to taste if necessary, and serve. (Alternatively, you can toss them with brown sugar – so yummy!)

25. Beer Butter Mushrooms

Beer Butter Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 ounces pasta (elbow macaroni or small shells)
• 2 cups broccoli florets, chopped small
• 2 cups shredded cheddar cheese
• 1/2 cup milk
• 2 tablespoons butter
• 2 tablespoons cream cheese (optional for extra creaminess)
• 1 cup beef or vegetable broth
• 1/2 teaspoon paprika (optional)
• Salt and pepper to taste

Instructions

1. 1. In the Instant Pot, combine pasta, broccoli and broth; seal and cook on high pressure for 4 minutes.
2. 2. Quick-release the pressure and stir in butter and cream cheese until melted; gradually add cheese, stirring until smooth.
3. 3. Add milk as needed to reach desired creaminess and season with salt, pepper and paprika.
4. 4. Serve hot.

26. Instant Pot Potato Salad

Instant Pot Quick Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4M · Total: PT140M · Yield: [‘8’, ‘8 servings’]

This Instant Pot Potato Salad Recipe is so easy, you’ll want to make it all the time! Cook hard-boiled eggs and potatoes together in the pressure cooker for quick, perfectly cooked eggs and potatoes every time. This is the best Instant Pot potato salad recipe!

Ingredients

• 6 medium russet potatoes (peeled and cubed**)
• 1 1/2 cups water
• 4 large eggs
• 1/4 cup finely chopped onion
• 1 cup mayonnaise
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon dill pickle juice
• 1 tablespoon mustard (I use French’s yellow mustard)
• Salt and pepper to taste

Instructions

1. Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and eggs. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.
2. When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.
3. Remove the steamer basket from the pressure cooking pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool separately.
4. In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes and gently mix the mayonnaise mixture into the potatoes.
5. Peel and dice three of the cooled eggs and stir into potato salad. (If needed, add more mayonnaise to achieve desired consistency.) Add salt and pepper to taste.
6. Chill at least one hour before serving. Just prior to serving, top with slices of remaining hard-boiled egg.

27. Broccoli Cheddar Instant Pot Mac & Cheese

Broccoli Cheddar Instant Pot Mac & Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Use the ingredients listed in the source recipe and adjust quantities to the desired number of servings.

Instructions

1. Prepare and measure the ingredients.
2. Cook according to the recipe method until the main ingredients are tender and fully cooked.
3. Taste, adjust seasoning, and serve.

28. Roasted Potatoes & Veggies

Roasted Potatoes And Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

These roasted potatoes and veggies make a quick and easy side dish that will have your family begging for seconds!

Ingredients

• 24 ounces Tasteful Selections Ruby Sensation ((1 bag))
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 purple onion
• 1 head of garlic
• 1/2 tbsp rosemary
• 1/2 tbsp thyme
• 1/2 tbsp basil
• 1 1/2 tbsp olive oil

Instructions

1. Preheat oven to 425.
2. Cut Tasteful Selections potatoes in half and vegetables into bite size pieces.
3. Peel garlic.
4. Mix veggies, potatoes, garlic, rosemary, thyme, basil and olive oil in a large bowl.
5. Pour potatoes and veggies onto baking sheet and bake for 20 minutes. or until potatoes are a golden brown. Enjoy!

29. Macaroni Salad

Macaroni Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT82M · Yield: [‘6’, ‘6 cups’]

How to make the BEST Macaroni Salad! This recipe can easily be doubled to serve a crowd.

Ingredients

• 8 oz dry macaroni noodles ((227g))
• ½ cup finely diced sweet gherkins (usually 4-6 sweet gherkins for me (80g))
• ¾ cup finely diced red bell pepper (about ½ pepper (100g))
• ⅓ cup thinly sliced celery (about 1-2 stalks (55g))
• ⅓ cup finely diced red onion ((45g))
• 2 large hard boiled eggs, finely diced
• ¾ cup mayonnaise (I use olive oil mayo (175g))
• ¼ cup sour cream ((70g))
• 2 Tablespoons sweet pickle juice
• 1 Tablespoon red wine vinegar*
• 1 Tablespoon granulated sugar
• 2 teaspoons dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon crushed red pepper (optional)

Instructions

1. Prepare macaroni noodles according to package instructions. Drain and rinse immediately with cold water, then drizzle with a teaspoon of olive oil and gently stir so the noodles don’t stick together as they sit.
2. In a large bowl, combine macaroni noodles, sweet pickles, red pepper, celery, red onion, and eggs. Stir until well-combined. Set aside and prepare your dressing.

For the dressing

1. To prepare your macaroni salad dressing, combine mayonnaise, sour cream, red wine vinegar, sweet pickle juice, sugar, dijon mustard, salt, pepper, garlic powder, and crushed red pepper (if using) in a medium-sized bowl. Whisk until ingredients are well-combined.
2. Pour dressing over your macaroni salad ingredients and toss until well-combined.
3. For best flavor, cover bowl and allow macaroni salad to chill for at least one hour. Stir once more before serving and enjoy!

30. Baked Green Bean Fries

Baked Green Bean Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’]

These Baked Green Bean Fries make a great healthy alternative to traditional French fries. These panko-coated green beans are baked not fried and so easy to make!

Ingredients

• 1 1/2 lb fresh green beans (rinsed, ends trimmed)
• 1/2 cup flour
• 1 1/2 teaspoons salt (divided)
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• 2 large eggs (whisked)
• 2 cups panko breadcrumbs
• 1/4 cup Parmesan cheese
• 1 teaspoon Italian seasoning

Instructions

1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. In a shallow dish, mix the flour, paprika, 1 teaspoon salt and pepper.
3. In a separate shallow dish, whisk the eggs.
4. In a third shallow bowl, mix the panko breadcrumbs, Parmesan cheese, 1/2 teaspoon salt and Italian seasoning.
5. First dip the green beans in the flour mixture, ensuring they are coated well. Then dip the floured green beans into the egg and finally into the panko breadcrumbs.
6. Spread the breaded green beans onto the baking sheet so that they are not overlapping and bake for 10-15 minutes or until golden brown. Serve as is or with your favourite dip!

31. Roasted Sweet Potato Salad

Roasted Sweet Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘6’, ‘6 servings’]

This Roasted Sweet Potato Salad not only is Whole30 compliant but adds a healthy twist to the traditional bbq side dish.

Ingredients

• 3 large sweet potatoes (diced (I scrubbed them all and only peeled one))
• ¼ cup olive oil
• 8 slices thick cut bacon
• 4 green onions (diced)
• 2 stalks celery
• 1 lemon (juiced)
• 1/4 cup mayonnaise (use a Whole30 Approved mayo if Whole30)
• 3 tablespoon Dijon Mustard
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoon parsley

Instructions

1. Preheat the oven to 450. Scrub your sweet potatoes and dice them. I only peeled one of the sweet potatoes. Not only does the skin offer an additional texture to the salad but sweet potato skins are a good source of fiber and rich in antioxidants and nutrients. Dice them and then drizzle olive oil over them and toss to coat. Season with salt and pepper. Then roast your sweet potatoes for 25-30 minutes, flipping them ½ way through.
2. While your sweet potatoes are roasting, cook your bacon so that it is crunchy but won’t crumble. Once cooked, I tore the bacon to be big pieces so you can pick up all your ingredients with your fork. I love the saltiness the bacon gives and wanted that extra crunch and filling bite.
3. Dice up your green onions and celery and set aside.
4. Mix up your dressing. Combine the lemon juice, mayonnaise (I use the Primal mayonnaise made with avocado oil), dijon mustard, apple cider vinegar, salt, pepper, and parsley. I actually only used ½ of the dressing that this made, for this salad. The rest I use on chicken, pork chops, or as a green salad dressing. It is so versatile you will be glad you have left overs!
5. Once your sweet potatoes are done roasting and your bacon is cooked, combine all the ingredients and ½ of your dressing. This salad could be served immediately while warm or is just as good chilled or reheated for up to 4 days after making. The only difference is the bacon does not hold its crunch in the following day/s. Now the flavor is still there, and the celery picks up that crunch and I love it for leftovers.

32. Roasted Carrots with Honey Mustard Glaze

Roasted Carrots with Honey-Mustard Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

Roasting carrots intensifies their natural flavour. Adding this honey-mustard glaze put them “over the top!” These Roasted Carrots with Honey-Mustard Glaze make an ideal holiday side dish.

Ingredients

• 12-15 medium carrots, (multicolour or orange)
• 2 tbsp olive oil, (extra virgin)
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp fresh rosemary, (finely chopped)
• 2 cloves garlic, (minced)
• ½ tsp sea salt
• ½ tsp freshly ground pepper
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Preheat oven to 425°F.
2. Scrub the carrots and peel if necessary. Cut larger ones in half lengthwise so that carrots are of uniform sizes and place them in a large bowl.
3. In a separate container, whisk olive oil, minced garlic, rosemary, mustard, honey, salt and pepper. Whisk to combine and pour all but 2 tablespoons over carrots, coating evenly, making sure they are all well-coated. Set aside the 2 tablespoons to drizzle over the carrots once they’re roasted.
4. Arrange in a single layer in a parchment paper-lined baking sheet. Avoid having them touch each other. Use two baking sheets if necessary.
5. Roast in the oven for 20-25 minutes, turning occasionally until tender and just beginning to brown.
6. Garnish with the 2 tablespoons of honey-mustard sauce you saved previously. Add freshly chopped parsley and sprinkle with extra freshly ground pepper and salt before serving.

33. Cider Roasted Parsnips

Sweet and Sticky Cider Roasted Parsnips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

A splash of apple cider and maple enhances the natural sweetness of roasted parsnips in this easy-as-can-be side dish. Perfect for pairing with roast chicken or pan-fried pork chops.

Ingredients

• 1 lb parsnips, peeled and cut into 2″ sticks
• 1/4 cup sweet apple cider
• 2 tbsp olive oil
• 2 tbsp cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper

Instructions

1. Preheat oven to 450F. Line a large baking sheet with aluminum foil.
2. In a large bowl, toss parsnips with cider, olive oil, cider vinegar, maple syrup, salt and pepper until evenly coated. Tumble onto the prepared baking sheet.
3. Roast in preheated oven, tossing occasionally, for 30-40 minutes or until the cider has completely evaporated and parsnips are tender and lightly caramelized around the edges.

34. Crispy Salt & Vinegar Potatoes

Crispy Salt and Vinegar Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Tangy, salty, and completely delicious crispy potatoes.

Ingredients

• 2 lbs Yukon Gold potatoes*, halved or quartered if larger in size
• 1 cup white vinegar
• 2 tbsp white vinegar
• 1 tbsp kosher salt
• 2 tbsp unsalted butter
• 1 pinch flaky sea salt**
• 2 tbsp sliced fresh chives, optional (for garnish only)

Instructions

1. Add potatoes, 1 cup vinegar, and kosher salt in a large pot. Cover by 2″ with water. Bring to a boil, reduce heat, and simmer for 20 minutes.
2. Drain, allowing the steam to dry the potatoes for a minute or two.
3. Heat butter in a larger frying pan to medium hight heat. Add potatoes and season with kosher salt and pepper. Fry potatoes until golden brown and crisp.
4. Place in a serving dish and top with 2 tbsp vinegar, chives (if using), and flaky sea salt.

35. Blue Cheese Coleslaw

Blue Cheese Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’16’]

This Blue Cheese Coleslaw is a flavorful side dish! It’s made with shredded cabbage and tossed in a homemade creamy blue cheese dressing.

Ingredients

• 8-10 cups cabbage (shredded, yields 1 medium-large sized cabbage)
• 1/2 cup sour cream (full fat)
• 1/2 cup mayo
• 2 Tbsp. lemon juice
• 1 Tbsp. Worcestershire sauce
• 1 cup blue cheese crumbles
• 1/4 tsp kosher salt
• 1/4 tsp. pepper
• 2 Tbsp. fresh minced herbs such as chives or parsley (optional)

Instructions For The Cabbage:

1. Remove any dirty or damaged outer leaves from 1 head of green cabbage (or half a green and half a red cabbage) and discard. Cut the cabbage first in half and then cut the halves into quarters.
2. Remove the core from each of the quarters with a knife and discard (the core may be a bit too tough for coleslaw).
3. Place each of the quarters flat-side down on a cutting board and chop the cabbage into thin strips. Repeat with a second cabbage if using.
4. Place the shredded cabbage in a large bowl (yields 8-10 heaping cups of shredded cabbage).

For The Blue Cheese Dressing:

1. Add ½ cup full fat sour cream, ½ cup mayo, 2 Tbsp. lemon juice, 1 Tbsp. Worcestershire sauce, and ¼ tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined using a fork or a small whisk.
2. Add 1 cup of blue cheese crumbles to the dressing and stir until completely combined.
3. Mince 2 Tbsp. of fresh herbs such as chives or parsley and add to the dressing. Stir until combined. (This step is optional).
4. Pour as much (or as little) of the dressing over the cabbage and toss until completely combined.Any leftover dressing may be stored in an airtight container in the refrigerator for 2-3 days and used as a dip for veggies or drizzled onto salads.
5. Place the coleslaw into the fridge for an hour or so before serving. (This step is not required but can help the flavors to develop a bit).
6. To Serve: Serve as a side dish or as a topping for buffalo chicken sandwiches or burgers.

36. Sauteed Asparagus & Mushrooms

Garlic Sauteed Asparagus And Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 Adults’]

Garlic sauteed asparagus and mushrooms is a perfect flavorful, keto-friendly, vegan side dish on weeknight dinner in spring & fall season.

Ingredients

• 1 lb asparagus (This weight is before cutting the woody part.)
• 4 oz mushrooms (I use button mushrooms but use any variety.)
• 1 tbsp garlic (using garlic paste here.)
• 1 tbsp olive oil
• cilantro (for garnishing)
• 1/2 tsp red chili flakes

Instructions Prepare asparagus

1. To start, first, wash and clean asparagus nicely in running water. Place them on a kitchen towel to dry them. Cut them about 2″ from the bottom to chop off the woody part and cut them into 2-3 ” lengthwise. keep them ready.

Prepare mushrooms

1. Always pick firm, fresh, and dry mushrooms. Remove the stem and peel the outer skin. Slice them evenly and clean them with runny water. Drain all the water and transfer them to a kitchen towel to make them dry.

Saute and season

1. Heat a nonstick pan or cast-iron skillet on medium heat. Add sliced mushrooms and spread them in a single layer. Do not disturb them for 2 minutes. This is a trick to get golden umami flavors mushrooms without sogginess.
2. After 2 minutes flip them and cook for another 2 minutes. Mushrooms will leave water while cooking but it evaporates and gives a nice umami flavor.
3. Now that mushrooms are cooked add asparagus and stir fry for 1 minute.Finally, add salt, garlic paste, oil, and red chili flakes.
4. Mix well and Cook them until asparagus are soft in texture. On medium heat 5-6 minutes will be enough to get tender yet crunchy veggies. Stir in between.

Garnish & serve

1. Once both the vegetables are cooked, garnish with chopped cilantro and serve immediately.

37. Quinoa & Chickpea Salad

Quinoa Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: [‘5’, ‘5 bowls’]

This vegan quinoa chickpea salad is filling, refreshing and naturally sweet. It’s a low-calorie meal great for cold evenings.

Ingredients

• 1 English cucumber (chopped)
• 1 cup quinoa (cooked)
• 2 cups beets (cooked and cubed)
• 2 cups cherry tomatoes (halved)
• ½ cup parsley (chopped)
• 1 tbsp olive oil
• 1/4 tsp cinnamon
• 1 tsp cumin
• 1 tsp paprika
• ⅛ tsp cayenne
• ½ tsp ginger
• 1 can chickpeas (drained and washed)
• 1/2 tsp salt
• 1 tsp Dijon mustard
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh lemon juice
• a pinch of salt & black pepper

Instructions

1. Chickpeas
2. First, heat up your skillet to medium-high and add olive oil. Now, add the spices and give it a good stir so that the oil combines with spices.
3. Add in your chickpeas and some salt. Coat the chickpeas in spices and cook for 5-7 minutes.
4. Once finished, remove them from the stove and leave them in the pan to cool down.
5. Lemon Dressing
6. Mix all the ingredients in a separate bowl.
7. Salad
8. Chop and cube all your vegetables, prepare cooked quinoa, and add them to a large bowl. Top them up with cooked chickpeas.
9. Mix all the ingredients together and finish up with the dressing. Toss the salad, so it all gets fully covered with the dressing.

38. BBQ Braised Cabbage with Bacon

BBQ Braised Cabbage w/ Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT49M · Total: PT54M · Yield: 7

Talk about flavor! This easy BBQ braised cabbage with bacon is bursting with it. Whether you serve it as a side next time you barbecue or pile it on a pulled pork sandwich or burger for flare, you won’t regret it.

Ingredients

• 6 slices of thick-cut bacon, cut lengthwise into 1/2″ pieces
• 1 medium/large white onion, sliced or diced
• 4-5 cloves galic, minced
• 1 medium ( ~2 lbs.) head of cabbage, cored and thinly sliced (about 8 cups)
• 1 cup chicken broth
• 1/2 cup your choice of barbecue sauce
• 1 teaspoon kosher salt

Instructions

1. Heat a dutch oven or large sauté pan to medium-high heat.
2. Add the bacon and cook for 8-10 minutes or until crispy. Transfer using a slotted spoon to a paper towel-lined surface.
3. Add the onions and garlic to the Dutch oven/sauté pan and sauté for 2-4 minutes or until the onions are soft and translucent.
4. Add the cabbage and sauté another five minutes, stirring frequently.
5. Stir in the chicken broth, bacon, barbecue sauce, and salt.
6. Reduce heat to medium-low, cover, and cook for 25-30 minutes or until cabbage has softened and most of the liquid has mostly evaporated. Serve warm.

39. Spinach Tomato Salad with Feta

Spinach Tomato Salad with Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 bowls’]

This spinach tomato salad is a perfect vegetarian meal in the summers. It’s refreshing, super easy to make, and vibrant in flavors. It’s low-calorie, vegetarian, and gluten-free.

Ingredients

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 1 tbsp dijon mustard
• 1 tbsp honey
• 4 oz Feta cheese (crumbled)
• ½ red onion (sliced)
• 3 cups grape tomatoes (halved)
• 1/2 English cucumber (cubed)
• 4 cups spinach leaves (roughly chopped)
• 1/4 cup pumpkin seeds
• Salt & black pepper (to taste)

Instructions

1. Combine the dressing ingredients in a bowl. Give it a good whisk.
2. Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.
3. Toss them together. Pour in the dressing and toss some more.

40. Raisin Coleslaw

Raisin Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded carrot
• 1/2 cup raisins
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. 1. In a large bowl, combine shredded cabbage, shredded carrot, and raisins.
2. 2. In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
3. 3. Pour the dressing over the cabbage mixture and toss to coat evenly.
4. 4. Cover and refrigerate for 20 to 30 minutes to let flavors meld.
5. 5. Taste and adjust seasoning if needed before serving.

41. Garlic Buttermilk Mashed Potatoes

Caramelized Onion & Roasted Garlic Parmesan Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’, ‘8 to 10 Servings’]

The most amazing, lusciously creamy and insanely flavorful mashed potatoes recipe you’ll ever make!

Ingredients

• 3 lbs yukon gold or russet potatoes (peeled and chopped into chunks*)
• 2 Tbsp avocado oil
• 2 large yellow onions (finely chopped)
• 1 bulb garlic
• 1 1/2 cups buttermilk**
• 2 cups parmesan cheese (or to taste)
• 3 Tbsp unsalted butter (optional)
• 1 tsp sea salt (to taste)

Instructions Caramelize the Onion:

1. Add the avocado oil to a large non-stick skillet and heat to medium-high. Add the chopped onions and sprinkle liberally with sea salt. Cover the skillet and cook, stirring occasionally, until the onions leach a lot of their liquid, turn translucent and have softened.
2. Remove the cover from the skillet and reduce the heat to medium or medium-low. Continue cooking, stirring occasionally, until the onions are brown and caramelized, about 50 to 60 minutes total.

Roast the Garlic:

1. Cut the top off of the bulb of garlic and place it on a sheet of foil. Drizzle with avocado oil then wrap the bulb in the foil so that it’s fully covered. Roast at 400 degrees Fahrenheit for 35 to 45 minutes, or until the garlic cloves are deeply golden-brown. Remove garlic from the oven and set aside until ready to use.
2. Once the garlic is cool enough to handle, turn the bulb upside down over a cutting board and squeeze it to release all of the cloves. The cloves should squeeze out relatively easily. Chop up the cloves into finer pieces.

Cook the Potatoes:

1. Bring a pot of water to a boil on the stove top. Peel and chop the potatoes into 3-inch chunks (or roughly equal sized chunks) and transfer to the boiling water. Cook at a continuous boil until the potatoes are very soft when poked with a fork, about 15 to 20 minutes. Drain the potatoes into a colander, then transfer them back into the same pot you used for boiling.

Make the Mash:

1. Add the buttermilk, parmesan cheese, butter, and sea salt to the pot with the hot cooked potatoes and mash using a potato masher until the potatoes reach your desired consistency. Taste the mashed potatoes for flavor and add more sea salt, parmesan cheese, and/or butter to taste.
2. Add the caramelized onions and chopped roasted garlic to the pot and stir well to combine.
3. Serve with your main dish and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.