31 Best Side Dishes for Pork Chops You’ll Want to Serve

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. Rice with Pigeon Peas

Arroz con Gandules (Puerto Rican Rice with Pigeon Peas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [’12’]

The flavorful Puerto Rican classic will be the centerpiece of your holiday meals.

Ingredients

• 1 tablespoon (15 grams) Adobo ((or 1-2 teaspoons for low sodium option))
• 2 1/2 teaspoons (10 grams or 2 packets) Sazón con achiote
• 2 teaspoons (6 grams) onion powder
• 2 teaspoons (6 grams) granulated garlic
• 1 teaspoon dried oregano leaves
• 3/4 teaspoon (3 grams) black pepper
• 1 cup (2 small or 200-300 grams) pork chops* (cut into small chunks)
• 1/4 cup (60 milliliters) extra virgin olive oil (or achiote oil (see post))
• 3 cups (655 grams) long grain rice (rinsed 3-4 times in cold water)
• 1/2 cup (130 grams) sofrito
• 1/2 cup (120 milliliters or 4 ounces) tomato sauce
• 6 manzanilla olives (pitted)
• 1 teaspoon capers
• 1 teaspoon (8 grams) chicken bouillon base ((or vegetable base), optional)
• 2 cups water (plus liquid strained from gandules)
• 15.5 ounce can (439 grams) gandules (pigeon peas) ((strain liquid from can into the water for boiling))
• kosher salt or adobo (to taste)

Instructions Make the spice blend and season the meat (Can be done a day ahead)

1. In a small bowl, combine the adobo, sazón, onion powder, granulated garlic, oregano, and black pepper. Stir together to combine well.
2. In a mixing bowl, sprinkle 1 heaping teaspoon of the spice blend onto the chunks of pork. Toss to coat the meat in the spice blend and allow the seasoning to penetrate the meat for 30 minutes to 24 hours. Reserve the remaining spice blend for seasoning the rice.

Prepare the Arroz con Gandules

1. Heat the olive oil over medium-high heat in a 5-quart caldero (or heavy bottom dutch oven).When the oil begins to shimmer, add the seasoned pork chunks to the pot. Quickly brown the pork stirring frequently with a large spoon. Cook the pork for 3-4 minutes, or just until it begins to brown.
2. Stir the rinsed rice into the pot with the meat and sauté the grains of rice in the fat rendered from the pork and the olive oil. Toss the rice frequently as it toasts, and sauté for 2-3 minutes over medium-high heat, or until the grains of rice look glossy.
3. Add the sofrito to the pot. Sauté the sofrito for 2 minutes making sure to scrape the bottom of the caldero to keep the rice from sticking too much. (If you’re using frozen sofrito, don’t worry if it’s not thawed completely at the end of this cooking time, it will continue to thaw as the rice cooks).
4. If the rice is beginning to stick or burn on the bottom of the pan, lower the heat to medium. Add the tomato sauce, the remaining spice blend, the water and reserved liquid from the gandules to the pot. Stir to make sure the rice and liquids are combined well.
5. Lastly, add the olives, capers, chicken base, and the drained gandules. Stir everything well to incorporate it into the rice mixture.Finally, bring the water in the pot up to a boil.

Boil, then Steam the Rice

1. Allow the water boil until the surface of the rice peeks through: this can take anywhere from 8-10 minutes over medium to medium-high heat.Once the water has evaporated, and the top layer of rice peeks through the bubbling liquid, fold the rice from the outside of the pot to the center- all around the pot.
2. Spread the rice back into an even layer in the pot and reduce the cooking heat to low.Lay a square piece of aluminum foil, wide enough to overlap the sides- over the pot. Press the lid of the pot firmly onto the foil, sandwiching it between the pot and the lid, to create a tight seal which steams the rice more effectively.
3. Steam the rice for 20 minutes over low heat. Don’t lift the lid until the 20 minutes of cooking time is finished. After 20 minutes, fold the rice from the outside to the inside of the pot once again. Give it a little taste. The rice should be soft and tender.
4. If the rice is still hard after 20 minutes of steaming, pour in 1/4 cup of water and seal it again with the lid and foil. Steam for an additional 10 minutes over low heat. If, on the other hand, the rice is mushy and clumps together, continue to cook it, uncovered, for another 10 minutes to dry it out a bit.
5. Once the rice is cooked, replace the lid, turn off the burner, and leave the pot to sit on the warm burner until ready to serve it. When you’re ready to serve, scoop the rice and dish it out. Serve as an entree with a side salad or as a side dish.

2. Asparagus Ribbon Spring Salad

asparagus ribbon spring salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

fresh asparagus, watermelon radish, and sugar snap peas make up this colorful, refreshing salad. white beans add more protein and the dressing can be used for other salads as well!

Ingredients

• 12 ounces asparagus (shaved into ribbons with a vegetable peeler)
• 1 medium watermelon radish (~2 inch diameter) (peeled and cut into thin, half-moon slices)
• 4 ounces sugar snap peas (about 2 cups) (tips and strings removed, sliced on a bias)
• 1 cup white beans, canned, no added salt (cooked (steamed for 5 minutes until hot))
• 1/2 cup grated sharp white cheddar (optional (about 2 ounces))
• 1 small shallot (peeled and minced)
• 1/4 teaspoon Diamond Crystal kosher salt ((use half the amount if using sea salt or table salt))
• 1 teaspoon dijon mustard
• 1/2 teaspoon honey
• 2 tablespoons fresh lemon juice, about 1 lemon
• 3 tablespoons extra virgin olive oil

Instructions

1. Combine shaved asparagus, sugar snap peas, radish, and cooked white beans into a medium mixing bowl and set aside.
2. To make the dressing base – mix minced shallot, salt, dijon mustard, honey, and lemon juice in a small bowl.
3. Slowly drizzle olive oil into dressing base while whisking until emulsified.
4. Dress salad to taste right before serving. Top with shredded cheese if desired. 

3. Curtido

Curtido (Salvadoran Pickled Cabbage Slaw) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 cups of slaw’]

A quick and easy, lightly pickled cabbage coleslaw (curtido) that can be eaten as-is or served as a topping with tacos, pupusas, burgers, soups etc.

Ingredients

• 600 g cabbage ((approximately half a cabbage))
• 1 onion ((red or white))
• 1 carrot
• 1-2 jalapeno ((optional))
• 1 1/2 cup hot water
• 3/4 cup white vinegar
• 1 tablespoon + 1 teaspoon salt
• 1 teaspoon Mexican oregano ((or regular oregano))

Instructions

1. Put the cabbage on the cutting board stem side down and cut it in half
2. With a large knife, cut the stem out of each half by cutting an upside down V around the stem on the bottom to remove the tough part of the cabbage (we only want to use the leaves)
3. Cut each half again, in half (so that it is in quarters and easier to thinly slice)
4. Thinly slice the cabbage and put it in a large bowl and clean it by dunking it in cold water a few times.
5. Drain well and set aside
6. Wash the carrot, and cut thin slivers out of it. If you have a grater, you can use that as well on the largest hole.
7. Add the carrot slivers to the bowl with the cabbage.
8. Peel and finely slice the onion and place a layer at the very top of the bowl on top of the carrots and cabbage.
9. Sprinkle the salt and oregano over the onions.
10. Evenly pour the hot water over the onions
11. Add the white vinegar and wait approximately 1 minute or until the mixture is cool before you start mixing everything together.
12. I find the best tool for mixing this is your hands. The cabbage will feel very stiff in the beginning and it will look like you do not have enough brine at first. While you are mixing the slaw together, you should use your hand and give the cabbage a few firm squeezes. This will release some water from the cabbage and soften it faster.
13. Enjoy as is as a lightly pickled slaw or as a topping on the same day, or put it in the fridge to let the flavors meld a bit more! 🙂

4. Roasted Cauliflower with Blue Cheese Sauce

Roasted Cauliflower with Blue Cheese Sauce & Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’]

Roasted Cauliflower with Blue Cheese Sauce & Bacon is the best side dish ever.

Ingredients

• 1 head of cauliflower (quartered, leaves and lower stem removed)
• 1/2 cup mayo
• 1 cup blue cheese (finely chopped)
• 1/2 cup bacon crumbles

Instructions

1. Preheat oven to 350. Spray a baking sheet with cooking spray. Put the cauliflower quarters on the baking sheet and cook for 30 minutes.
2. Meanwhile, stir together the mayo and blue cheese.
3. After 30 minutes the cauliflower should be slightly tender. Spread with the blue cheese sauce. Sprinkle on the bacon. Bake for 10-15 minutes until the cheese sauce is golden.

5. Kale and Apple Slaw

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 people’]

My Kale and Apple Slaw is simple to prepare and so delicious. It has great texture and fantastic fresh flavours. A salad base of kale, apple and onion is tossed with a light, creamy dressing seasoned with fresh lemon juice and mustard. This Kale Salad makes the perfect side dish for your next gathering, barbecue or potluck!

Ingredients

• 4 cups finely shredded kale – after ribs removed (See Notes 1, 2 and 3)
• 1 medium red apple (See Note 4)
• 1 small red onion
• 1/2 cup Greek-style yoghurt – full fat
• 1/4 cup whole egg mayonnaise
• 1 tbsp extra virgin olive oil (See Note 5)
• 3 tsp lemon juice – freshly squeezed
• 1 tsp Dijon mustard
• 1 1/2 tsp honey – or to taste
• sea salt and freshly ground black pepper – to taste (See Note 6)

Instructions

1. Add the finely shredded kale to a medium-sized bowl.
2. Cut the apple in half and use a sharp paring knife to remove the core.Slice the apple halves finely. Stack the slices on top of each other and cut finely into matchstick size strips. Add the apple slices to the bowl with the shredded kale.
3. Peel the red onion and cut it in half. Slice the onion finely and add it to the bowl with the kale and apple.
4. In a small bowl, combine all the dressing ingredients. Stir well and check that the seasoning is to your liking. You may like more lemon, honey, or salt and pepper.
5. Add the dressing to the bowl of kale. Stir well to combine.Turn into a serving bowl and enjoy.

6. Instant Pot-Baked Potatoes

Instant Pot Baked Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

These Instant Pot Baked Potatoes turn out fluffy and fork-tender from the inside and golden and crispy from the outside every time you make them!

Ingredients

• 6 potatoes (medium-sized, washed and scrubbed)
• 1 teaspoon olive oil (optional )
• ½ tablespoon salt (optional )

Instructions

1. Wash and scrub potatoes, then dry with a paper towel.
2. Pierce each potato 6-8 times with a fork to prevent it from exploding and allow steam and pressure to exit.
3. Place them on the trivet in your instant pot, adding one cup of cold water to the bottom of the pot. This allows the pressure to build up in the instant pot so potatoes get cooked while preserving their nutrients. However, make sure that potatoes are not touching the water, as otherwise they will get mushy and watery.
4. Cover with a lid and Press on MANUAL or PRESSURE COOK (this depends on what model of Instant Pot you’re using) and choose 12 minutes for medium potatoes and 10 minutes for smaller ones. If you are cooking large potatoes, then consider increasing the cooking time by 5 more minutes. Make sure that the vent is set on the “sealing” position.
5. While the potatoes are being cooked, you can melt the vegan butter in a small saucepan and add garlic and herbs to it. Cook for 1-2 minutes and set aside to allow the flavours to infuse.
6. After the cooking time has elapsed, allow pressure to release naturally for 10 minutes. Turn the valve to release any remaining pressure before carefully opening the lid of the Instant Pot.

For Crispy Baked Potatoes (Optional)

1. Brush potatoes with olive oil and sprinkle with salt.
2. Add to the Air Fryer basket in an even layer, and cook for 10 minutes flipping at least once while cooking. Cut each potato in half lengthwise, top with butter or your favorite toppings and season with salt and herbs. Serve hot and enjoy!

7. Balsamic Tomato Salad

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 as a side’]

Made with garden-fresh tomatoes, spicy red onions, delicious sweet basil, and an easy three ingredient balsamic dressing, this Tomato Basil Salad takes just 10 minutes to prepare start to finish. 

Ingredients

• 5 large medium ripe heirloom or beefsteak tomatoes (chopped into 1-inch cubes)
• 1/2 red onion (chopped)
• 10 fresh basil leaves (chopped)
• 3 tablespoon olive oil ((good quality))
• 3 tablespoon balsamic vinegar
• 1 clove garlic (minced)
• salt and fresh ground black pepper (to taste)

Instructions

1. Add the tomatoes, onion, and fresh basil to a large salad bowl. Gently mix to combine.
2. In a separate bowl whisk together the olive oil, balsamic vinaigrette, garlic, salt, and pepper.
3. Combine the tomatoes with the vinaigrette. Allow salad to rest for 5-10 minutes at room temperature to allow flavors to marinate together. Enjoy!

8. Spinach Tomato Salad

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.

9. Air Fryer Parsnip Fries

Air Fryer Parsnip Fries 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 people’]

Try a different approach to fries and give our air fryer parsnip fries a whirl. Crispy outside, soft inside, and a delicious sweet, nutty flavour, air fryer parsnip fries are fantastic and a healthier side dish option.

Ingredients

• 2 parsnip
• 1 tsp maple syrup
• 1 tsp paprika (smoked)
• ½ tsp garlic powder
• ½ tsp salt
• cooking oil spray (as required)
• 1 tbsp flat leaf parsley (chopped (optional))
• sea salt (to taste)
• 2 red pepper (marinated)
• ½ cup mayonnaise
• 1 garlic clove (crushed)
• 1 tsp lemon juice

Instructions

1. Peel and cut parsnip into thin strips.
2. In a large mixing bowl, add parsnips with maple syrup, garlic powder, salt and paprika. Mix well to make sure parsnip chips are well coated with seasoning.
3. Spray parsnip fries with cooking oil of choice.
4. Preheat the air fryer for 3 minutes at 200°C or 400°F. Place in an air fryer basket and fry for 15 minutes or until golden brown.
5. Place marinated red peppers, mayonnaise, lemon juice and garlic in a food processor and blitz until smooth.
6. Serve air fryer parsnips chips with roasted pepper mayo on the side.

10. Vegetable Pasta Salad

Pasta Salad with Roasted Vegetables 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’, ‘6 Servings’]

This Pasta Salad with Roasted Vegetables is loaded with all of summer’s best vegetables, fresh herbs, and tossed in a delicious creamy sauce.

Ingredients

• 1 medium zucchini (approximately 1 cup)
• 1 bell pepper
• 1 small onion
• 2 ears of corn (approximately 1.5 cups – kernels removed)
• 1 pint of cherry tomatoes
• 2 tablespoons of olive oil
• 3 cups chicken stock
• 2 cups elbow macaroni
• 1/2 cup of grated Parmesan
• 2 tablespoons of butter
• 1/2 cup chopped mixed fresh herbs (parsley, sage, thyme, oregano, etc.)
• juice from one lemon (approximately 3 tablespoons)

Instructions

1. Preheat your oven to 425°F (220°C).
2. Chop the 1 medium zucchini, 1 bell pepper, and 1 small onioninto 1/2 inch pieces. Add to a large sheet pan with the 2 ears of corn and 1 pint of cherry tomatoes. Drizzle with 2 tablespoons of olive oil and mix until the vegetables are evenly coated. Sprinkle with salt and pepper.
3. Roast the vegetables in the oven for 15 to 20 minutes.
4. While the vegetables are roasting, add the 3 cups chicken stock, corn cobs, and 2 cups elbow macaroni to a large pot and bring to a boil.
5. Reduce the heat to low and cover. Simmer for 8-12 minutes stirring occasionally to prevent the pasta from sticking. The pasta should have absorbed most of the broth. Do not drain remove the corn cobs.
6. Add the roasted vegetables to the pasta along with the 1/2 cup of grated Parmesan and 2 tablespoons of butter. Stir to combine.
7. Season to taste with additional salt and pepper. Top with 1/2 cup chopped mixed fresh herbs 1/2 cup chopped mixed fresh herbsand freshly squeezed lemon juice.

11. Garlic Basmati Rice with Oregano and Fresh Parsley

Garlic Basmati Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’]

Skip the plain, unseasoned white rice and opt for flavorful Garlic Basmati Rice instead! The bold flavors of oregano and garlic, combined with rich and creamy butter, create a delicious side dish.

Ingredients

• 2 cups low-sodium chicken broth
• 1 cup white basmati rice (uncooked)
• 1 tablespoon butter
• 1/2 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley

Instructions

1. In a small saucepan, bring the chicken broth to a boil over high heat.
2. Add the basmati rice, butter, salt, garlic powder, and oregano to the chicken broth and give it a good stir.
3. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes.
4. When finished cooking, remove from heat and lightly fluff the rice with a fork.
5. Mix the fresh parsley into the rice, or sprinkle it over the top.
6. Serve and enjoy!

12. Creamed Leeks

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 portions’]

Creamed leeks are very simple to prepare. This leek recipe entails frying the leeks in butter and oil and finishing it off with cream. An amazingly creamy leek side dish that complements almost any type of meal!

Ingredients

• 2 large leeks, washed
• 1 tablespoon butter
• 1 teaspoon oil
• 4 tablespoons vegetable stock
• ½ cup double cream
• salt and pepper, to taste

Instructions

1. Slice the leeks into 1cm (½ inch) pieces.
2. In a frying pan, melt butter and add oil.
3. Once sizzling, incorporate the leeks, sautéing until slightly softened.
4. Add the vegetable stock. Simmer for 10 minutes or until leeks are tender.
5. Stir in the double cream and let it simmer for an additional minute.
6. Season with salt and pepper. Serve hot.

13. Roasted Asparagus

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’, ‘8 people (as a side)’]

Delicious Roasted Asparagus Recipe made with fresh seasonal asparagus spears, olive oil, garlic, salt, pepper, and fresh lemon juice.

Ingredients

• 2 pounds fresh asparagus
• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1/2 teaspoon salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper (plus more to taste)
• red pepper flakes ((optional))
• 1 tablespoon fresh parsley (minced, optional for serving)
• 1 lemon (cut into wedges, for serving)

Instructions

1. Preheat oven and prepare asparagus. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Wash the asparagus spears and trim the tough woody ends with a sharp knife or simply snap off (see notes).
2. Prepare asparagus for baking. Transfer asparagus to your prepared baking sheet and arrange in single layer. Drizzle with olive oil and carefully toss/rub to coat. Sprinkle the asparagus with the minced garlic, salt, and pepper (and red chili flakes, if using) and rub over each spear to evenly spread the garlic among all the asparagus.
3. Roast. Transfer your baking sheet to the oven and bake for approximately 10-15 minutes. Total time will vary depending on how thick your individual asparagus spears are. They should be easy to pierce with a fork, but not mushy. Some light browning is good for flavor.
4. Garnish and serve. Remove asparagus from the oven. Sprinkle with fresh parsley and lemon juice, if desired. Serve and enjoy!

14. Cheesy Garlic Broccoli

Cheesy Garlic Broccoli (3-Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 plates’]

Cheesy garlic broccoli is a perfect side dish anyone can make with just 3 ingredient. It’s nutritious, full of deliciousness, extra yummy, gluten-free, high protein and vegetarian.

Ingredients

• 4 crowns broccoli
• 2 cups cheddar cheese (shredded)
• 5 garlic cloves (minced)
• a pinch of salt and black pepper

Instructions

1. Preheat the oven to 375F.
2. Chop up the broccoli into florets. Spread them on a baking dish.
3. In a separate bowl, mix cheddar cheese, minced garlic, salt, and black pepper.
4. Sprinkle the cheese all over the broccoli in the baking dish.
5. Bake for 25 minutes.

15. Roasted Potatoes and Green Beans

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

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

Roasted potatoes and green beans are a tasty side dish for holidays or weeknight dinners the whole family will love. Easy 4-ingredient recipe you can make in about 30 minutes.

Ingredients

• 1 1/2 pounds baby potatoes
• 1 pound fresh green beans
• 1/3 cup olive oil, divided
• 4 cloves minced garlic, divided
• salt and pepper

Instructions Roasted Potatoes and Green Beans

1. Preheat the oven to 475. Scrub potatoes and cut them into 1-inch thick pieces. Cut the stem ends off the green beans.
2. Place the potatoes on a baking sheet. Toss them in ½ of the oil, and salt and pepper. Arrange cut side down in a single layer on the pan. Roast for 20 minutes.
3. While the potatoes are cooking, place the green beans on a second baking sheet. Toss in the rest of the olive oil, and salt and pepper. Arrange in an even layer on the baking sheet. Place green beans in oven five minutes after the potatoes. Roast green beans for 15 minutes.
4. About ten minutes before the green beans and potatoes are done, divide the garlic between the two pans. Turn the potatoes over and stir the green beans with the garlic.
5. Roast in oven until potatoes are fork-tender and a little crispy the green beans are crisp-tender and have started to brown.
6. Transfer to a serving plate. Garnish with fresh herbs and Parmesan or a drizzle of Maple Tahini Salad Dressing.

16. Quinoa and 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.

17. Fennel and Apple Salad

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’]

A crunchy, sweet and tart aniseed spectacluar. This salad has it all – flavour and a wonderful summer crunch!

Ingredients

• 1 fennel bulb ((medium to large)(cut into thin matchsticks or shredded))
• 2 apples ((crisp type)(peeled, cored and cut into thin matchsticks))
• ⅓ cup red onion ((thinly sliced))
• 2 tbsp fennel leaves ((chopped))
• 2 tbsp dill ((chopped))
• 3 tbsp parsley ((chopped))
• salt & pepper
• 1 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil
• 1 lemon ((juice of))

Instructions

1. Chop the fennel into thin matchsticks or shred into very thin slices. Keep some of the leaves and chop (if the fennel didn’t have any leaves – don’t worry!)Peel and de core the apples then cut into thin slices. Cut the thin slices into very fine matchsticks then squeeze over half of the lemon and mix well.Very finely slice the red onion and add a little lemon over, mix well.Now combine all the ingredients in a bowl. That’s IT!

18. Dill Pickle Pasta Salad

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

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT85M · Yield: [‘8’]

Cool, creamy and tangy, this dill pickle pasta salad is a must-try for any dill pickle lovers. It’s a great choice for summer picnics, barbecues, and potlucks. It’s light, refreshing, and can be served chilled, making it ideal for hot weather.

Ingredients

• 3 cups dry short cut pasta (like elbow or rotini)
• ½ cup dill pickle juice (from the pickle jar)
• 1 ½ cups dill pickles (chopped)
• ½ cup cucumber (diced)
• 1 cup cheddar cheese (cubed (small))
• 1 shallot (diced)
• 1 ½ cups mayonnaise
• ⅓ cup dill pickle juice (from the pickle jar)
• 3 tablespoons sweet relish
• 2 ½ tablespoons fresh dill (chopped)
• salt and pepper (to taste)

Instructions

1. Cook the pasta al dente, according to package directions. Drain and rinse the pasta with cold water.
2. Add the pasta to a large bowl. Add ½ cup pickle juice, mix well and let sit for 10 minutes.
3. Meanwhile, in a small bowl, combine all of the dressing ingredients and season with salt and pepper, to taste. Reserve.
4. Drain the pickle juice from the pasta. Again, transfer the pasta to a large bowl. Add the chopped pickles, cucumber, cheese and diced shallot.
5. Pour the dressing over the pasta salad and mix together well, until the pasta is fully covered.
6. Cover and refrigerate for 1 to 2 hours.
7. Serve garnished with fresh dill, if desired.

19. Kimchi Bacon Fried Rice

Kimchi Bacon Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This kimchi-bacon fried rice recipe is a delicious, comforting side dish or main course with a Korean twist. The flavors are elevated to another level.

Ingredients

• 8 strips raw bacon (chopped)
• 1 cup yellow onion (chopped)
• 1 cup mushrooms (thinly sliced)
• ½ cup carrots (shredded)
• ½ red bell pepper (sliced)
• ½ cup green onions (sliced)
• 2 cups white rice (cooked)
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 1 cup kimchi (drained and chopped)
• 1 cup frozen peas (thawed)
• sliced green onions (to garnish)

Instructions

1. Add chopped bacon to a wok or frying pan. Cook over medium heat until golden and crispy.
2. Remove and reserve the bacon in a paper towel lined dish. Leave 1 tablespoon of the bacon drippings in the pan, but remove the rest.
3. Add the onion, mushrooms, carrots, red bell peppers, and green onions to the frying pan. Sauté until tender, about 4 minutes.
4. Add the cooked rice and bacon to the wok. Mix them with the sautéed vegetables.
5. Add the sesame oil, soy sauce, peas and kimchi. Stir to combine and heat through.
6. Garnish with the fresh green onions and serve.

20. Golden Roasted Beets and Cherries

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

Recipe details: Prep: PT15M · Cook: PT60M · Yield: [‘4’]

Sweet golden beets roasted with honey and lemon and topped with cherries, walnuts, goat cheese, and brown butter. Absolutely scrumptious.

Ingredients

• 4-5 medium sized golden beets
• 2 Tbsp olive oil
• 2 Tbsp honey (divided)
• 1 Tbsp lemon juice
• 1 tsp kosher salt
• 1/2 cup dried cherries
• 1/4 cup butter
• 1 garlic clove (minced)
• 1 Tbsp white balsamic vinegar
• 1 tsp dried tarragon
• 1/2 cup walnuts (toasted and chopped)
• 1/3 cup crumbled goat cheese

Instructions

1. Chop the beets, toss them with the olive oil, honey, lemon juice and kosher salt. Cover and roast them at 375 for about an hour.
2. Place the dried cherries in a bowl and cover with boiling water. Let sit for 10 minutes. Drain and set aside.
3. Brown the butter. Pour into a bowl and whisk in the garlic clove, the white balsamic, the honey and the dried tarragon.
4. Remove the beets from the oven and pour over the dressing. Then add in the dried cherries along with the walnuts, crumbled goat cheese and a big pinch each S&P. Toss and serve.

21. Sauteed Vegetables with Italian Seasoning

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

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’]

An easy sauteed vegetables recipe with Italian herbs really makes a meal. Includes other seasoning options for the sauteed veggies too.

Ingredients

• 2 tablespoon olive oil (divided (or 3 tbs butter))
• 1 cup carrots (thinly sliced)
• 1 – 1 1/2 cups broccoli florets
• 1- 1 1/2 cups zucchini or yellow squash (sliced and halved )
• 1 cup red bell peppers ( cut into bite sized pieces)
• 1 small onion (chopped)
• 1/2 teaspoon dried Italian seasoning
• Sea Salt and Fresh ground black pepper to taste
• 1/4 teaspoon garlic powder (*optional)

Instructions

1. Add olive oil or melt 2 tablespoons butter in large skillet over medium-high heat.
2. Sauté vegetables, onion and Italian seasoning (and garlic powder if using), stirring occasionally, until vegetables are crisp and tender, about 8 minutes.
3. Top with remaining 1 tablespoon of butter (or spread).

22. Minted New Potatoes

Minted New Potatoes 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’, ‘6 -8’]

Baby new potatoes with fresh mint makes a nice side dish to accompany a variety of main dishes.

Ingredients

• 2 pounds new potatoes (scrubbed clean)
• 4 Tablespoons unsalted butter
• 2 Tablespoons fresh mint (chopped)
• 2 teaspoons kosher salt
• 1 teaspoon white pepper

Instructions

1. Place new potatoes in a large sauce pan with cold water and cover by 1 inch.
2. Bring to a boil, then reduce heat and gently simmer covered, for approximately 15 minutes, or until a knife inserted in the largest potato comes is easily pierced and slightly tender. Test a few potatoes if they are very different in size. Don’t over-cook. (Time will vary depending on the size of the potatoes)
3. Remove from heat, drain water, then re-cover the pot and let the potatoes “dry out” a bit, covered for about 5 minutes.
4. Toss with butter until it’s completely melted. Toss with fresh mint. Season with salt and pepper.

23. Bacon Ranch Pasta Salad

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

Ingredients

• 8 oz pasta (rotini or shells)
• 6 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels
• 1/2 cup shredded cheddar cheese
• 3/4 cup ranch dressing
• 2 tbsp chopped green onions
• Salt and pepper to taste

Instructions

1. 1. Cook pasta until al dente; drain and rinse.
2. 2. Cook bacon until crisp; crumble.
3. 3. In a large bowl, combine pasta, bacon, tomatoes, corn, and cheese.
4. 4. Stir in ranch dressing; season with salt and pepper.
5. 5. Chill 20–30 minutes before serving.

24. Pomegranate Cauliflower Rice

Pomegranate Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’]

Fast and easy Pomegranate Cauliflower Rice is full of earthy spices, sweet pomegranate seeds, fresh mint and salty pistachio nuts. Ready in 15 minutes!

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons diced peeled ginger root
• 2 teaspoon diced garlic cloves
• ½ teaspoon cumin seeds
• ½ teaspoon ground coriander
• 2 strips of lemon peel
• 4 cups cauliflower rice
• ½ cup pomegranate seeds
• ¼ cup chopped fresh mint
• ¼ cup chopped lightly salted pistachio seeds

Instructions

1. In a large skillet heat 1 tablespoon of olive oil over medium heat. Add garlic and ginger and sauté for two minutes.
2. Add cumin seeds, lemon peel and coriander; sauté an additional two minutes.
3. Add the cauliflower rice. Stir to combine with the other ingredients. Cover and steam for 5-8 minutes until heated through.
4. Remove from heat and toss in the pomegranate seeds, chopped mint and chopped pistachio nuts. Serve hot.

25. Spicy Roasted Sweet Potatoes

Spicy South Western Roasted Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 Servings’]

These Spicy Roasted Sweet Potatoes are crispy on the outside, tender on the inside, and packed with smoky South Western flavors! This amazing recipe calls for sweet potatoes to be cubed up, seasoned with Tex Mex spices, then oven-roasted to perfection!

Ingredients

• 3 sweet potatoes (large or medium size)
• 2 tablespoons olive oil (can use avocado or coconut oil)
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon red pepper flakes (feel free to use 1 teaspoon of red pepper flakes for more spicy flavor. )
• 1/2 teaspoon garlic powder
• 1/4 teaspoon garlic salt
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Cut the potatoes into 1/2-inch cubes. Keeping your potato cubes all close to the same size will help them to cook evenly. Note: the smaller the sweet potato pieces, the quicker they will cook.
3. Place sweet potato cubes on a rimmed baking sheet.
4. Toss the potatoes in olive oil or avocado oil and south-western seasonings.
5. Roast in the middle rack of your oven at 425 degrees Fahrenheit for 30 minutes.
6. Flip halfway through (15 minutes into cooking) to be sure all sides are cooked evenly.
7. Remove from the oven and enjoy all the smokey, spicy, caramelized sweet potato goodness!

26. Pesto Spaghetti Squash

Pesto Spaghetti Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘6’, ‘6 people’]

A delicious way to serve low carb spaghetti squash, this dish has tons of flavor and healthy fats. Take a baked squash and toss it with your favorite pesto, and then add some optional toppings for extra flavor and texture.

Ingredients

• 1 spaghetti squash
• 2 tablespoon avocado oil (divided)
• sea salt (to taste)
• black pepper (to taste)
• 1 cup cherry tomatoes
• 1/2 cup pesto (more or less, depending on size of squash)
• walnuts (chopped, to garnish, optional)
• parmesan cheese (to garnish, optional)

Instructions

1. Preheat oven to 400º F. Line a baking tray with a silicone baking mat, if desired, and set aside.
2. Cut spaghetti squash in half, and scoop seeds and pith out and discard.
3. Season the squash with avocado oil, salt and pepper. Place the squash flesh-side down on the baking tray. Bake squash for 45 minutes to an hour, depending on the size of the squash. The squash is ready when the strands easily pull away from the skin, but do not yet break, which means the squash is overcooked.
4. Add tomatoes to a baking dish, and drizzle with 1 tablespoon of avocado oil, salt and pepper. Add to the oven the last 10 minutes or so while the squash is still baking. The tomatoes are done when they’ve begun to burst.
5. Pull the strands of the squash away from the skin. Toss the strands of squash with the pesto to evenly coat. Add more or less, to taste, depending on size of the squash.
6. Top the squash with burst tomatoes, and optionally with parmesan cheese and walnuts.

27. Brussels Sprouts with Bacon and Dates

Brussels Sprouts with Bacon and Dates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT15M · Total: PT22M · Yield: [‘4’, ‘4 bowls’]

This healthy brussels sprouts with bacon and dates are a perfect side dish. So easy to make, delicious, sweet, and nicely caramelized. It’s dairy-free, gluten-free, Whole30, and Paleo.

Ingredients

• 4 slices bacon (cut into strips)
• 2 tbsp olive oil
• 1 lb brussels sprouts (halved)
• ½ tsp sea salt
• ¼ cup dates

Instructions

1. Cook bacon in a skillet over medium heat until it’s crisp. It will take around 5-7 minutes.
2. Dry the bacon on a paper towel.
3. Now, add 2 tbsp of olive oil to the skillet and heat over medium-high heat. Add in the brussels sprouts and cook for 3 minutes.
4. Sprinkle with salt and add bacon strips with dates. Add in ¾ cup of water, stir and cook for another 3-5 minutes.
5. Mash the dates while cooking until they fully dissolve and the Brussel sprouts are glazed.

28. Truffled Hasselback Potatoes

Tiny Truffled Hasselback Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘4’]

A wonderful, truffle flavored potato side dish that is rather unique and extremely tasty.

Ingredients

• 1 lb potatoes (baby, or normal sized)
• 3 Tbsp truffle olive oil (or use plain extra virgin olive oil)
• 2 Tbsp butter
• ½ tsp truffle salt
• freshly grated black truffle ((optional))

Instructions

1. Preheat oven to 400℉ (200℃).
2. When cutting the potatoes, I found that using a wooden skewer works perfectly.
3. Hold the skewer next to the potato when slicing to stop the knife cutting all the way through.
4. Toss in a bowl with truffle olive oil.
5. Place on a tray and roast for 30 minutes, cut side up. Remove and turn over and roast for another 20 minutes or longer, until golden brown.
6. Remove from the oven and gently toss with the butter and truffle salt. Serve hot.

29. Roasted Baby Bok Choy

Sweet & Savory Roasted Baby Bok Choy is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Roasted baby bok choy with sweet apples and savory Parmesan cheese is a quick, flavorful side that’s both healthy and irresistible!

Ingredients

• 6 bunches Baby Bok Choy (cleaned and cut in half lengthwise—see note)
• 3 tablespoons olive oil, divided
• 1 cup grated hard cheese (about 100 grams) (Parmesan cheese, or vegan gourmet cheddar, to keep it dairy-free)
• 1 cup grated apple (about 125 grams)
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 450 degrees. Cover the bottom of a large rimmed baking sheet with one tablespoon of olive oil or cover with parchment paper for easy cleaning.
2. Arrange the bok choy on the baking sheet cut sides up.
3. Divide the grated cheese and apple equally on top of the bok choy and a little between the leaves.
4. Sprinkle the remaining two tablespoons of olive oil on top of the vegetables and the leaves’ ends.
5. Tip: Use a pastry brush to ensure that all leaves are covered with olive oil (feel free to use one extra tablespoon of olive oil than suggested). Season to taste with salt and freshly ground black pepper.
6. Place in the oven for 10 minutes or until the leaves become wilted and slightly brown and the cheese is melted. The core remains tender-crisp.
7. Put bok choy on a platter or serving dish. Enjoy!

30. Carrot and Beet Salad

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Fast, easy, naturally sweet – this carrot and beet salad is absolutely delicious. It’s vegan, dairy-free, gluten-free, and low-calorie.

Ingredients

• 4 beets (cooked & grated)
• 2 carrots (grated)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• a pinch of salt & black pepper
• 1 tbsp parsley (chopped)

Instructions

1. Grate beets and carrots.
2. Combine balsamic vinegar, olive oil, honey, salt, and black pepper in a bowl.
3. Add beets and carrots into a bowl. Cover with the dressing mixture and toss the salad together.
4. Sprinkle with chopped parsley before serving.

31. Green Beans

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

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

These cast iron skillet green beans are made with fresh green beans, spices, a little lemon, and Parmesan cheese.

Ingredients

• 12 ounces fresh green beans
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons lemon juice (fresh or bottled)
• 1/3 cup Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper (to taste)

Instructions

1. Wash and clean your green beans. Remove any ends from the green beans.
2. In a large cast iron skillet, add two tablespoons of butter over low heat. Add in your green beans once the butter is melted. Sprinkle the spices over the green beans evenly.
3. Saute over medium heat for 10 to 12 minutes, stirring occasionally. Add lemon juice and the sprinkle with Parmesan cheese the last two minutes of cooking.

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.