31 Best Side Dishes to Serve with Shish Kabobs

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. Vegan Lemon Herb Pearl Couscous Salad with Chickpeas

Lemon Herb Pearl Couscous Salad (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 -6 servings’]

This vibrant vegan lemon herb pearl couscous salad features a fresh mix of crisp vegetables tossed in a zesty, homemade lemon vinaigrette.

Ingredients

• 1 tbsp extra virgin olive oil or vegan butter
• ½ cup red onion or 1 small shallot (70g – diced)
• 1 ½ cups dried pearl (Israeli) couscous (227g)
• 1 ¾ cups low-sodium vegetable stock (14 oz / 415 ml)
• 1 cup diced english cucumber (150g (about ½ a large cucumber))
• 1 cup halved cherry tomatoes (160g)
• 1 tbsp chopped fresh dill (5g)
• ¼ cup chopped fresh basil (10g – packed)
• ½ cup chopped fresh flat leaf parsley (18g)
• 1 tbsp extra virgin olive oil
• 15 oz cooked garbanzo beans (drained, washed and patted dry)
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• ¼ tsp garlic powder
• 1 tbsp lemon zest (about 1 ½ lemons)
• 3 tbsp fresh lemon juice (about 1 large lemon)
• ¼ cup extra virgin olive oil
• 1 clove garlic (grated (or sub ¼ tsp garlic powder))
• ¼ tsp fresh ground black pepper
• ½ tsp sea salt
• 1 tsp agave nectar or maple syrup
• 1 tsp dijon or yellow mustard (optional to help emulsify the dressing)

Instructions Pearl Couscous:

1. In a medium sized pot over medium-low heat, add the olive oil and red onion. Cook for 2-3 minutes or until the onion starts to become translucent.
2. Add the dry, uncooked pearl couscous to the pot and cook with the onions for 1-2 minutes to slightly brown it.
3. Reduce the heat to low, add the vegetable stock, and simmer covered until the couscous absorbs the liquid (about 10-15 minutes). Fluff with a spoon or fork when done.
4. While the couscous cooks, prep the veggies & herbs by chopping them.

Make the Lemon Dressing

1. Add all the ingredients for the dressing into a glass jar with a lid or a glass measuring cup.
2. Shake the ingredients well to combine. Set aside or place in the fridge until ready to serve.

Make the Chickpeas

1. Add olive oil to a pan over medium heat. Add the drained chickpeas (patted dry with a paper towel). Sprinkle on the salt, pepper and garlic powder. Pan-fry for 5-10 minutes over medium heat until browned, crispy and slightly charred.

Assembly

1. Toss the cooked couscous with the chopped cucumber, tomatoes, parsley, basil, dill and crisp chickpeas. Pour on the dressing and toss to coat everything.
2. Garnish with a squeeze of lemon juice, and more salt or fresh ground black pepper to taste.

2. Roasted Sunchokes with Thyme

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

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Roasted Sunchokes with Thyme, also known as the Jerusalem Artichoke, is tossed with olive oil and thyme to make a delicious tuber root side.

Ingredients

• 1 pound sunchokes (Jerusalem Artichoke, about 5-7 sunchokes depending on size)
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 3 sprigs fresh thyme (1/2 teaspoon dried thyme)

Instructions

1. Preheat the oven to 425 degree Fahrenheit. Prepare a sheet pan with parchment paper or silicon mat.
2. Rinse and wash sunchokes. Slice into 1/2 inch slices and place in a medium sized mixing bowl.
3. Add olive oil, sea salt, ground pepper and toss until well covered. If you are using dried thyme, sprinkle over the sunchokes at this time. If you are using fresh herbs, toss together after the sunchokes are cooked.
4. Lay the seasoned sunchoke slices on the prepared sheet pan. Lay flat. They can overlap slightly, but make sure they aren’t on top of one another.
5. Roast for 15 minutes flipping over halfway through. Bake until golden brown and tender to poke with a fork.
6. If using fresh thyme springs. Toss in a bowl with roasted sunchokes and serve.

3. Garlic Turmeric Rice

Best Garlic Turmeric Rice with Vegetables | Easy Yellow 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’]

Turmeric Garlic Rice is a very healthy and easy-to-make, flavor-packed rice recipe prepared using garlic, turmeric powder, and veggies of your choice.This dish can be made in less than 12 minutes if you have cooked rice or leftover rice. Also, this is one of the best recipes for the lunchbox, dinner parties, or great as a side with tandoori chicken, chicken tikka, or other grilled meat or veggies.

Ingredients

• 2 tbsp Oil
• 1/4 cup Carrot, finely chopped
• 1/4 cup Corn, fresh or frozen
• 1/4 cup Green peas, fresh or frozen
• 1/4 cup Green bell pepper or Capsicum
• 1/4 cup Red bell pepper or Capsicum
• 1/4 cup Onion, finely chopped
• 2 tbsp Garlic, finely chopped
• 1/2 tsp Salt (adjust to taste)
• 1 tsp Turmeric powder
• 1 cup Uncooked rice( or 3 cup cooked rice)

Instructions

1. Cook the rice in your preferred method. Read the post above to know how to cook rice perfectly if interested.
2. In a pan on medium flame, add 1 tbsp of oil. To this, add carrots and saute for 30 seconds. Next, add corn and green peas and continue to saute for another 30 seconds. Add bell pepper or capsicum and saute for 1 minute. Transfer these sauteed veggies to a bowl and keep them aside. Check out the video here.
3. In the same pan, add another tablespoon of oil, garlic, onion, saute for 5-6 minutes or until garlic becomes fragrant on medium flame. Next, add turmeric powder and saute for 15 seconds.
4. To this, add cooked rice, sauteed veggies, and toss until combined.

INSTANT POT TURMERIC GARLIC RICE

1. Add 1 cup water and 1 cup rice to your Instant Pot. Secure the lid with vent in sealing position. Set the manual or pressure cook button for 4 minutes. Let the pressure release naturally for 10 minutes, and then quick release any remaining pressure.
2. Fluff the rice with a fork. Remove it in a separate bowl and let it cool completely before you start making the rice.
3. Turn the Instant pot to SAUTE MODE. Add oil. To this, add onion and garlic and saute for 3 to 5 minutes or until fragrant. Add turmeric powder and salt and saute for 10 to 15 seconds.
4. Next, add carrots, green peas, corn, bell peppers and saute for another 2 to 3 minutes.
5. Finally, add the cooked rice and toss until combined or heated through. Turn off instant pot.

4. Lemony Herbed Millet

Quick Lemony Herbed Millet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT15M · Total: PT18M · Yield: [‘2’]

Make this flavorful lemony herbed millet as an easy and gluten-free side dish! You’ll love the fresh, earthy, zesty and sweet hints in this recipe. Serve with veggie sides or your favorite main!

Ingredients

• 1 cup dry millet (200 g, rinsed & drained)
• ¼ cup fresh parsley (7 g, finely chopped)
• 2 tbsp fresh mint (finely chopped)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Salt and pepper

Instructions

1. Put millet and 2 cups of water in a medium-sized saucepan.
2. Bring to a boil, then close the lid, reduce the heat and let it simmer.
3. Cook for around 12-15 minutes until the millet is fluffy and has absorbed all of the water.
4. Stir in the fresh parsley, mint, lemon juice and lemon zest. Season with a good pinch of salt and pepper to taste.
5. Serve warm with your favorite mains and sides!

5. Elote Corn Salad

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

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Roasting the corn keeps this Mexican Corn Salad flavorful instead of soggy, and the cotija, lime and creamy dressing stay fresh even when made ahead. It’s flexible, party-friendly, and easy to get right.

Ingredients

• 6 ears sweet corn (silks and husks removed)
• Nonstick cooking spray
• 2 small garlic cloves (minced)
• 1/2 small red onion (finely chopped (about 1/2 cup))
• 3/4 cup crumbled cotija or feta cheese (divided)
• 1/4 cup coarsely chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 2 tablespoons canned diced green chiles
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper (or 1/4 teaspoon if you’d like it spicier)
• 1/4 teaspoon kosher salt

Instructions

1. Preheat oven to 375 degrees F. Cut corn kernels from cobs. Spray rimmed baking pan with nonstick spray. Spread corn in single layer on prepared pan. Roast 30 to 40 minutes or until golden brown, stirring twice.
2. Meanwhile, in large bowl, stir together garlic, onion, 1/2 cup cheese, cilantro, lime juice, green chiles, mayonnaise, sour cream, chili powder, cayenne and salt.
3. Let corn cool slightly, then toss with mayonnaise mixture until well combined. Sprinkle salad with remaining 1/4 cup cheese. Serve immediately, or cover and refrigerate for up to 3 days. Can be served cold or at room temperature.

6. Grilled Asparagus with Charred Lemon

Easy Grilled Asparagus Recipe With Charred Lemon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘4’, ‘4 people’]

This easy Grilled Asparagus recipe is sure to become your go-to summer side dish. A squeeze of warm juice from the charred lemons really makes this recipe stand out. The best part? This is a side that could pair with just about any main—from a juicy turkey burger to grilled Mahi Mahi.

Ingredients

• 1 bunch of asparagus (This recipe uses thinner spears; see notes for thicker spears.)
• 1 tablespoon extra virgin olive oil
• A few pinches of sea salt
• A few generous cranks for cracked black pepper
• 1 lemon, cut in half

Instructions

1. Heat your grill on high to about 400º F (200º C). This is a safe temperature when cooking with aluminum foil.
2. While the grill heats up, wash your asparagus spears, then break off the woody ends by gently bending the spears near the end of the spear—about 1-1.5 inches away from the end. The spear will snap off exactly where it should, which takes the guesswork out of getting rid of those rough ends.
3. Place the asparagus spears into a large mixing bowl. Drizzle them with extra virgin olive oil, then hit then with some sea salt and a generous amount of cracked black pepper.
4. Using clean hands, gently toss the spears, massaging the oil over them to ensure even coverage.
5. Place a large piece of tin foil onto the hot grill (a piece large enough to contain the asparagus) and carefully dump the asparagus onto the tin foil. They should start sizzling immediately. With tongs, spread them out for an even cook.
6. Close the lid of the grill and let the spears cook for about 4 minutes.
7. After 4 minutes, give the spears a gentle toss with the tongs.
8. Place the lemon halves, cut-side down, directly onto the grill grates (not the foil) and close the lid. Let the spears cook for another 3 minutes.
9. Open the lid and, with tongs, flip the lemons over. They should be nicely charred. Place them onto a serving plate.
10. Check the tenderness of the asparagus with a fork. When they’re ready, they will be tender and should be bright green in color with some nice char marks.
11. Squeeze the charred lemons over the spears and serve.

7. Healthy Dill Potato Salad

Healthy Dill Potato Salad Recipe {No Eggs} is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This homemade healthy dill potato salad recipe is perfect for BBQ season and is a guaranteed crowd pleaser. Made without eggs, this creamy potato salad is still super easy to whip together and uses a Greek yogurt dressing for a light yet delicious option. It’s the perfect side dish for all of your summer cookouts! {Vegetarian & gluten-free}

Ingredients

• 1.5 pounds baby potatoes ((can use yellow, red, or white potatoes))
• 1/2 tablespoon apple cider vinegar
• 1/2 red onion (finely diced (about 1/2 cup))
• 3 celery stalks (finely diced)
• 3 tablespoons finely chopped fresh dill
• 1/2 cup plain 0% Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 teaspoon honey
• Salt and pepper, (to taste)

Instructions

1. Add the potatoes to a large pot and cover with 1 1/2 inches of water. Season water with salt.
2. Bring the water to a boil, and then reduce to a simmer (boiling the potatoes can cause them to hit one another and split). Cook the potatoes for 15 to 20 minutes or until easily pierced with a fork.
3. Meanwhile, add cold water to a medium bowl filled with ice. Drain the potatoes and then place them in the ice water.
4. Chop the cooked potatoes into bite-size chunks, and then add to a large bowl. Drizzle the vinegar over the potatoes and lightly season with salt.
5. While the potatoes cook, add the onions to a small bowl and cover with cold water. Soak for 10 minutes, then rinse. This step helps give the raw onions a milder taste.
6. Combine the Greek yogurt, mayonnaise, mustard and honey in a small bowl until smooth and creamy.
7. Add the onions, celery, dill and yogurt mixture to the potatoes in the bowl. Gently mix to combine, being careful not to break apart or mash the potatoes too much.
8. Season with salt and pepper to taste. If there’s time, refrigerate salad at least 30 minutes before serving.

8. Kale Salad with Tahini Dressing

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

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

This kale crunch salad is fresh and flavorful, topped with a creamy tahini dressing. Enjoy this healthy, protein-packed salad as a main dish or side!

Ingredients

• 4 cups chopped kale ((I prefer the lacinato or flat leafed kale))
• 2 cups chopped romaine lettuce
• 4 ounces feta cheese (crumbled)
• 1/2 cup purple (red) cabbage (shredded)
• 3 radishes (scrubbed and thinly sliced)
• 2 tablespoons pomegranate seeds
• 1/2 cup sweet potato cubes (roasted)
• 1/2 cup chickpeas (garbanzo beans)
• 2 tablespoons French fried onions
• 1/4 cup avocado oil (or extra-virgin olive oil, or vegetable oil)
• 1/4 cup tahini paste
• 2 tablespoons lime juice (or lemon juice)
• 1 tablespoon maple syrup
• 2 teaspoon Dijon mustard
• 2 tablespoons cold water
• 1/4 teaspoon Kosher salt (or more/less, to your taste)
• 1/4 teaspoon ground black pepper (or more/less, to your taste)

Instructions Salad

1. Add kale to salad bowl and massage the leaves (see video and instructions “how to soften kale” in notes). Top with romaine lettuce and toss to combine the greens together. Layer remaining salad ingredients, including optional garnishes.
2. As a make-ahead salad, leave out the optional sweet potatoes and onions until serving. Store in a sealed container for 1-2 days in the refrigerator.

Tahini Dressing

1. I use a small blender or emersion blender to mix the salad dressing, but you can use a whisk and small bowl.
2. Mix together oil, tahini, lime juice, mustard, and syrup then whisk or blend until they are well blended. Then add the cold water and blend together until emulsified. The mixture should be creamy, but pourable.
3. Covered dressing will keep for about 4 weeks in the refrigerator.

9. Crispy Carrot Fries

Crispy Carrot Fries {Oven Baked} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 4

Thin slices of carrot are tossed in olive oil, panko bread crumbs, garlic, and parmesan cheese than baked into crispy, flavor packed carrot fries that are positively addicting.

Ingredients

• 4 medium carrots, peeled
• 3 tablespoons extra virgin olive oil
• 3/4 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1-2 teaspoons salt
• 1/2 teaspoon ground black pepper
• Pinch of ground cayenne pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 400° F (204° C) and line a baking sheet with parchment paper.
2. Cut carrots in half crosswise, then cut each piece in half lengthwise. Lay them cut side down on your cutting board and cut them into strips about the size of fast food french fries.
3. Place carrots in a shallow dish and drizzle them with olive oil. Toss the carrots around in the oil to coat.
4. Add the bread crumbs, Parmesan cheese, garlic powder, 1 teaspoon salt, pepper, and cayenne to a zip top bag and shake everything around to mix. Add the carrots and toss the carrots around in the bag until they are all coated with the bread crumb mixture.
5. Dump everything out onto the parchment covered baking sheet and spread it al out into an even layer. Bake for 18-20 minutes, pulling the carrots out of the oven a time or two to stir them around so they brown evenly. When done, the bread crumbs will be golden brown.
6. Pile the carrots on a plate, sprinkle with fresh parsley and a sprinkle of additional salt if you like, and serve.

10. Low Carb Broccoli Cauliflower Rice

Broccoli Cauliflower 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’, ‘4 people’]

This Broccoli Cauliflower Rice is an easy low carb side dish made with simple ingredients. Roasted in the oven until tender and slightly golden, it’s a flavorful and healthy alternative to rice.

Ingredients

• 1 large Cauliflower
• 1 small Broccoli
• 2 tablespoons Olive Oil
• 1 teaspoon Garlic powder
• Salt + Pepper (to taste)

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Add cauliflower and broccoli florets to a food processor. Pulse until the mixture resembles rice. Do not overprocess or it will become mushy.
3. Transfer the riced vegetables to the prepared baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to combine.
4. Spread the mixture in an even layer. Do not overcrowd the pan.
5. Bake for 10 minutes, remove from oven and stir.
6. Return to oven and bake for another 10 minutes, or until tender and lightly golden. The texture should be fluffy, not wet.
7. Serve immediately for best texture.

11. Summer Kale Salad with Cherries and Crispy Prosciutto

Summer Kale Salad with Cherries and Crispy Prosciutto Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 cups kale, stems removed and finely chopped
• 1 cup fresh cherries, pitted and halved
• 6 slices prosciutto, crisped and torn into bite-sized pieces
• 1/3 cup goat cheese, crumbled
• 1/3 cup toasted almonds, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. 1. Rinse and dry the kale; remove tough stems and chop leaves into bite-sized pieces. Place in a large serving bowl.
2. 2. Pit the cherries and halve them; set aside.
3. 3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper to make a smooth dressing.
4. 4. In a skillet over medium heat, crisp the prosciutto until browned and crisp, about 4–6 minutes. Transfer to paper towels to drain, then crumble into bite-sized pieces.
5. 5. Drizzle about half of the dressing over the kale and massage with your hands for 1–2 minutes until the leaves are tender and glossy.
6. 6. Add the cherries, crumbled goat cheese, and toasted almonds to the kale. Drizzle with the remaining dressing and toss gently to combine.
7. 7. Top with the crispy prosciutto pieces, taste and adjust seasoning with salt and pepper if needed, and serve immediately.

12. Coleslaw with Celery Seed

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

Recipe details: Prep: PT15M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

This Apple Cider Vinegar Coleslaw is perfectly balanced – not too creamy and not too sharp. A simple ratio, smart ingredients, and a quick rest keep it crisp and never watery.

Ingredients

• 2/3 cup mayonnaise
• 2 1/2 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• 3/4 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dry mustard (optional)
• 1 Gala apple (shredded)
• 1 bag tri-color coleslaw mix ((14 to 16 ounces))
• 1 bunch green onions (thinly sliced)

Instructions

1. In large bowl, whisk mayonnaise, vinegar, sugar, celery seed, salt, pepper and dry mustard (if using) until smooth.
2. Add shredded apple to dressing and toss to coat.
3. Add coleslaw mix and green onions and toss until evenly coated with dressing.
4. For best flavor, refrigerate 10 to 15 minutes before serving. Slaw is best eaten the day it is made but will keep in the refrigerator up to 2 days.

13. Roasted Honey Gold Potatoes with Cilantro Vinaigrette

Roasted Honey Gold Potatoes with Cilantro Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘5’, ‘5 servings’]

Roasted honey gold potatoes feature creamy middles and crispy outsides in this easy recipe! A zippy cilantro vinaigrette and shredded Italian cheese takes these humble taters over the top.

Ingredients

• 24 ounces honey gold potatoes, cut into 1 inch pieces
• 1 ½ tbsp olive oil
• ½ teaspoon kosher salt
• ¾ cup loosely packed cilantro
• 1 lime, juiced
• 3 tablespoons olive oil
• 1 garlic clove
• 1 teaspoon maple syrup
• ½ tablespoon red wine vinegar
• pinch of kosher salt
• shredded Italian cheese

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Place an empty sheet pan into the oven.
2. In a large bowl, combine the diced potatoes, olive oil, and kosher salt. Toss until well coated.
3. Make the vinaigrette: In a small food processor, combine the cilantro, lime juice, olive oil, garlic clove, maple syrup, red wine vinegar, and a pinch of kosher salt. Pulse until creamy and smooth.
4. Use an oven mitt to carefully remove the hot sheet pan from the oven. Dump the potatoes onto the hot sheet pan and use a spatula to space them out.
5. Place the sheet pan back into the oven and roast for 15 minutes. Stir the potatoes and roast for 15 more minutes.
6. Remove from the oven and serve with cilantro vinaigrette and shredded cheese.

14. Kimchi Slaw

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

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

This kimchi slaw with crab is a unique slaw recipe for its additional Asian ingredients that give it that extra crunch and tangy, umami flavor.

Ingredients

• ½ cup mayonnaise
• ½ tablespoon soy sauce
• ½ tablespoon kimchi brine (the liquid in the jar of kimchi)
• ½ tablespoon sesame oil
• 2 cups green cabbage (shredded)
• 1 cup carrots (julienned or shredded)
• 1 cup imitation crab meat (flake style) (shredded)
• 1 cup kimchi (drained and chopped)
• black sesame seeds (to garnish)
• sliced green onions (to garnish)

Instructions

1. In a small bowl, combine the mayonnaise, soy sauce, kimchi brine and sesame oil. Reserve.
2. In a large bowl, toss together the cabbage, carrots, crab meat and kimchi.
3. Pour the dressing on top and toss to coat.
4. Garnish with the black sesame seeds and green onions. Serve!

15. Mediterranean Rice with Baby Spinach and Feta

Mediterranean Rice with Feta and Baby Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

A delicious side dish to serve alongside kabobs, hummus and pita or salmon!

Ingredients

• 1 1/2 cup white or brown jasmin rice, cooked to package instructions
• pinch sea salt (for rice water)
• 5 ounces baby spinach
• 3/4 cup creamy crumbled feta
• 1/2 cup roasted salted pistachios
• 2 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper
• red pepper flakes, to taste (optional)

Instructions

1. In a medium size pot, cook rice to package instructions (usually this would mean 3 cups salted water for 1/12 cup rice) Pot should be big enough to accommodate rice and spinach)
2. When rice has absorbed all liquid, turn off heat. Place spinach into the pot with rice and stir, replace lid and allow to rice to steam until greens are slightly wilted. While spinach steams, use a microplane to zest citrus. Pour rice and spinach into a bowl, drizzle with olive oil, then sprinkle zest, pistachios, feta, and red pepper flakes, toss. Add sea salt and black pepper to taste. Serve.

16. Fluffy Crock Pot Baked Potatoes

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘4’, ‘4 Servings’]

These Fluffy Crock Pot Baked Potatoes are effortless to make with fantastic results. You will wonder why you haven’t tried them this way before.

Ingredients

• 4 Russet potatoes
• 2 tsp Kosher salt
• 1 tsp fresh ground pepper
• 2 Tbsp olive oil
• Serving suggestions – butter (chives, green onions, crisp bacon, cheddar cheese, sour cream)

Instructions

1. Wash the potatoes and set them aside to dry.
2. Poke holes in each potato 4-5 times with a fork (watch your fingers, speaking from experience, it is painful if you miss the potato!).
3. Drizzle each potato with olive oil and rub to cover the entire potato evenly. Sprinkle with Kosher salt and pepper.
4. Place the potatoes in the slow cooker and set them to low (don’t add any water).
5. Cook with the lid on for 6-8 hours until fork-tender; check after 6 hours as the time may vary depending upon the size of your potatoes. You can cook them on high for 3.5 to 4 hours also.
6. You can “hold” the potatoes on warm in the slow cooker for up to 2 hours. This extra time gives you some wiggle room to keep them hot while you finish dinner.
7. Want a crispier potato skin? Then you can quickly broil or grill them.

17. Avocado Pasta Salad

Avocado Pasta Salad 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 people’]

This Avocado Pasta salad is one that’ll be different than all the others on the cookout table.  It’s creamy, bright, packed full of (hidden) spinach, and it just happens to be vegan friendly!

Ingredients

• 1 lb Rotini Pasta (16 oz)
• 4 cups fresh spinach (packed, about 6 oz)
• 3 large avocaods (or 4 small – medium)
• 1 1/2 cup cherry or grape tomatoes, halved (or a mix!)
• 2 large ears fresh corn, boiled (or grilled) and kernels removed from cob (approximately 2 cups or 12 oz)
• 2 – 3 cloves fresh garlic
• 1/4 cup lemon juice (approx. 2 lemons fresh squeezed)
• 1 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh parsley, minced

Instructions

1. Cook pasta by boiling in approximately 4 cups of water for 7-10 minutes until done.  Run pasta under cold water, drain, and then add to a large mixing bowl. Add tomatoes and corn to pasta and mix.
2. Meanwhile, in a food processor create creamy avocado spinach dressing by adding 2 (or 3 if using 4 total) avocados, 1/2 of the spinach, 1/2 of the lemon juice, garlic, onion powder, oregano, and salt. Blend. Scrape down the sides, and then add the rest of the spinach and lemon juice and continue to blend until creamy.
3. Add creamy avocado spinach dressing to pasta and mix well. Taste and add more salt to taste.
4. Dice the final avocado and add to pasta with parsley. Mix well and then top with fresh parsley and serve immediately. Or make ahead up to 3-4 hours and cover tightly with plastic wrap and refrigerate.

18. Caesar Salad

Caesar Salad Dressing without Anchovies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘8’, ‘8 people’]

This Caesar Salad Dressing Without Anchovies recipe allows you to enjoy Caesar salads as a vegetarian. Made with pantry staples like mayo, garlic, lemon juice, and Worcestershire, this recipe always creates a flavorful dressing. I’ve also included instructions for making homemade croutons and salad.

Ingredients

• 2 whole cloves garlic
• 1/8 teaspoon kosher salt*
• 1/2 cup good quality mayonnaise*
• 2 Tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon red wine vinegar
• ½ teaspoon fresh black pepper
• 1 ounces 1/3 cup parmigiano reggiano, finely grated
• 3 cups 3/4-inch stale bread pieces, about 4 ounces
• 2 Tablespoons salted butter, melted
• 2 Tablespoons olive oil
• 1/4 teaspoon granulated garlic
• 2 Tablespoons finely grated parmigiano reggiano
• 2 heads romaine, washed, dried, & chopped
• 1.5 ounces 1/3 cup parmigiano reggiano, finely grated

Instructions

1. Preheat your oven to 375°F (190°C). Finely mince the garlic.
2. Sprinkle the salt over the minced garlic on your cutting board.
3. Using the flat side of your knife, alternate between mincing and smashing the garlic until it forms a paste.
4. In a small bowl, whisk together the garlic paste, mayonnaise, lemon juice, Worcestershire sauce, mustard, vinegar, and pepper until well combined. If you prefer a thinner dressing, you can add 1 tablespoon of water at this point.
5. Stir in the grated parmigiano reggiano. Taste the dressing and add more salt or pepper if needed. Cover the bowl and refrigerate the dressing to let the flavors meld.
6. In a large bowl, toss together the bread cubes, melted butter, olive oil, minced garlic, and grated parmigiano reggiano until well coated.
7. Spread the coated bread cubes in a single layer on a large baking sheet. Bake for 10-12 minutes, tossing halfway through the baking time. Remove from the oven and allow them to cool completely on the baking sheet. They will continue to crisp up as they cool.
8. In a large bowl, toss together the lettuce, shaved parmigiano reggiano, and a few spoonfuls of the prepared dressing. Add more dressing if desired. Top the salad with more shaved parmigiano reggiano and the cooled croutons before serving. Enjoy!

19. Broccoli Casserole

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

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’]

Tender broccoli and creamy mushroom sauce, topped with cheese and a crispy cracker topping – this side dish is a classic for a reason! This is easy comfort food, that everyone in the family is sure to love.

Ingredients

• 2 heads broccoli (chopped)
• 1 yellow onion (chopped)
• 1 cup cheddar cheese (grated)
• 1 can cream of mushroom soup (10.5oz/284ml can)
• ¼ cup milk
• ¼ cup mayonnaise
• 1 large egg
• 1 ½ cup Ritz crackers (crushed)
• ¼ cup milk
• ¼ cup salted butter (melted)

Instructions

1. Preheat oven to 350°F.
2. Spread broccoli and onions over the bottom of a 9×13 inch baking pan. Top with grated cheddar cheese.
3. In a medium sized bowl, stir together soup, milk, mayonnaise and egg. Pour over the broccoli mixture.
4. In a small bowl, mix together Ritz crackers, milk and butter and crumble on top of baking pan.
5. Bake for 40 minutes until topping is lightly browned.

20. Cucumber Finger Lime Salad

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 people’]

This finger lime salad pairs crisp cucumber with Australian finger lime caviar, peanuts, herbs, and a sesame soy dressing. A bright, refreshing cucumber salad that highlights citrus caviar flavour.

Ingredients

• 2 English cucumber ((continental))
• ¼ peanuts (roasted, chopped)
• 1 cup flat leaf parsley (chopped)
• ½ red onion
• 1 tsp chilli (diced)
• 4 finger limes
• 1 tsp black sesame seeds
• 2 tbsp sesame oil
• 3 tbsp rice wine vinegar
• 1 tbsp soy sauce

Instructions Salad

1. Cut 1 cucumber into diagonal cubes. This means make the first cut at a 45-degree angle to the right, then the next cut at a 45-degree angle to the left. Continue until the whole cucumber is cut.
2. For the 2nd cucumber, slice into ribbons. Using a wide Y peeler, peel the first layer of skin and discard. Then peel wide strips until you get to the seed. Then repeat on the other side.
3. Chop peanuts to yield ¼ cup
4. Roughly chop flat leaf parsley to yield 1 cup.
5. Slice ½ red onion thinly.
6. Cut chilli open and remove the seeds. Dice finely to yield 1 tsp.
7. Extract the vesicles from 2 finger limes. Just cut in half and gently squeeze the ends and the vesicles will ooze out. Discard the skin.
8. For the other 2 finger limes, cut in half and squeeze very gently so that only some of the vesicles comes out. Leave it as it is with the skin.

Salad Dressing

1. Add all the ingredients of the salad dressing together and mix until well combined.

Assembly

1. Mix the cucumber, peanuts, red onion, chilli, black sesame seeds and parsley into a mixing bowl. Add half the dressing and toss until well combined.
2. Place tossed salad onto one side of the plate.
3. Add droplets of dressing to the empty side of the plate and then add dollops of extracted vesicles on top.
4. Add the other 2 opened finger limes with the skin on, on top of the cucumber salad as a showcase of the gorgeous fruit.
5. Drizzle the rest of the dressing if you want more.
6. Season with salt and pepper to taste.
7. Serve immediately as the cucumber will start to water.

21. Dill Cucumber Salad

Creamy Dill Cucumber Salad With Sour Cream Or Yogurt Dressing | German Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Dill Cucumber Salad or German Cucumber Salad is one of my favorite, classic, best, and easy to make creamy salad recipe prepared using fresh cucumber, dill, onions, and a 4-ingredient creamy salad dressing in less than 15 minutes.This is one of the most refreshing and cooling salad recipes to try this summer, perfect for potlucks, picnics, 4th of July BBQ grilling party. This cucumber salad can be served as a light meal in itself or as a side for your lunch or dinner.

Ingredients

• 3 medium Cucumber ((peeled, seeds removed ,and sliced))
• 1 Onion (, sliced (optional))
• 2 tbsp Dill leaves ((finely chopped))
• 1/2 cup to 3/4 cup Sour cream (or thick yogurt (Use coconut yogurt for vegan version))
• 1/4 tsp Garlic powder (or 1 Garlic clove (grated))
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1 tbsp Lemon juice

Instructions

1. Prepare Sour Cream Dressing or Yogurt Dressing: In a bowl, add sour cream or yogurt, garlic powder, salt, sugar, lemon juice and stir until combined.
2. In a mixing bowl add cucumber, dill, and onions. Now add the dressing (from above) and toss to combine.
3. For best results, cover and chill for an hour before you are ready to serve.

22. Grilled Mexican Zucchini Boats

Grilled Mexican Zucchini Boats Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium zucchini, halved lengthwise and hollowed to create 8 boats
• 1 tablespoon olive oil, divided
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh, canned, or thawed from frozen)
• 1/2 cup red onion, finely diced
• 1/2 cup red bell pepper, finely diced
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt, adjust to taste
• 1/4 teaspoon black pepper
• 1/2 cup fresh cilantro, chopped
• 1/2 cup shredded Monterey Jack or cheddar cheese (optional)
• 1–2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons crumbled queso fresco or cotija (optional garnish)
• 2 tablespoons Greek yogurt or sour cream (for serving, optional)
• Lime wedges, for serving

Instructions

1. 1. Prepare the zucchini: rinse, trim the ends, cut each in half lengthwise, scoop centers to create hollowed boats, and brush lightly with a portion of the olive oil; season with a pinch of salt.
2. 2. Make the filling: in a bowl, combine black beans, corn, red onion, red bell pepper, jalapeño, garlic, cumin, chili powder, paprika (if using), salt, and pepper; stir in cilantro and lime juice.
3. 3. Preheat the grill to medium heat (about 375-400°F / 190-200°C).
4. 4. Grill the zucchini boats flesh-side down for 2-3 minutes to start softening and develop grill marks.
5. 5. Spoon filling into each boat, distributing evenly; sprinkle with cheese if using; return to the grill and cook until the zucchini are tender and the filling is heated through and cheese melts, about 5-8 minutes.
6. 6. Remove from grill; garnish with queso fresco or cotija if desired, add a dollop of yogurt or sour cream and serve with lime wedges.

23. Carrot Salad with Sesame Maple Vinaigrette

Carrot Salad with Sesame Maple Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: 6

Crunchy, fresh and flavourful, this unique Carrot Salad transforms a few simple ingredients into a quick and delicious side dish or starter.

Ingredients

• 8 medium carrots; multicoloured or not
• 1 tsp toasted sesame oil
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1 tsp rice wine vinegar
• 1 tbsp soy sauce
• 1/4 cup pistachios; chopped
• 1 tsp sesame seeds
• 1/2 cup fresh cilantro; chopped

Instructions

1. Peel and grate the carrots using a box grater or food processor.
2. Combine sesame oil, olive oil, maple syrup, vinegar, and soy sauce together in a small bowl or large measuring cup.
3. Place the carrots, most of the cilantro, and pistachios together in a large bowl, drizzle dressing over all and stir.
4. Garnish with remaining fresh chopped cilantro.

24. Broccoli Salad with Bacon

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

Recipe details: Prep: PT10M · Total: PT1H10M · Yield: 6

This Broccoli Salad is a quick anytime salad full of fresh crisp broccoli, dried cranberries, sunflower seeds, and bacon bits. It’s the perfect no-cook recipe for those warm summer potlucks and gatherings.

Ingredients

• 1 cup mayonnaise
• ¼ cup sugar
• 1 tablespoon white vinegar
• 2 broccoli heads, roughly chopped
• 1 cup chopped red onion
• 1 cup shredded cheddar cheese
• ½ cup sunflower kernels
• 5 strips bacon, cooked and chopped
• 3 hard boiled eggs, chopped

Instructions

1. Prepare the dressing by whisking together the mayonnaise, sugar, and vinegar until well combined. Set aside.
2. Stir together the broccoli, red onion, cheddar cheese, sunflower kernels, bacon, and eggs in a large bowl.
3. Pour the dressing over the broccoli mixture and stir until all the broccoli is coated.
4. Cover the bowl and refrigerate for at least one hour before serving

25. Baked Avocado Fries

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

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: 2

A nutritious (and delicious) alternative to greasy french fries, these Baked Avocado Fries are packed with vitamins and fiber. Plus they’re easy to make!

Ingredients

• 2 avocados
• 1 egg
• 1 cup bread crumbs
• 2 tablespoons paprika
• 2 tbsp. olive oil
• Pinch salt for seasoning
• 2 teaspoons fresh lime juice, optional for preventing the avocados from browning when baked

Instructions

1. Preheat oven to 450°F.
2. While oven preheats, combine the bread crumbs, parika, and salt in a small mixing bowl. Set aside.
3. Cut avocados in half vertically and remove the pits. Carefully slice each avocado half vertically down to the peel. Using a large spoon, scoop the avocado slices out of their peels.
4. Brush each avocado slice with a beaten egg and coat in bread crumbs (repeat process for a thicker coating). You may also dip avocado slices in a bowl with the eggs, then roll them in a plate with the bread crumbs.
5. Place avocado slices in baking dish (or baking sheet covered with one of these versatile, non-stick silicon baking mats) and drizzle olive oil on top.
6. TIP: Add a sprinkle of fresh lime juice to preserve the avocado color while baking.
7. Bake for 12-15 minutes at 450°F or until golden brown.
8. Serve and enjoy with your favorite dipping sauce.

26. Onion Salad

Indian onion salad (lachha pyaz) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Indian onion salad, also known as laccha pyaz or masala pyaz is one of the most popular salads in India. This spicy salad goes well with almost every North Indian meal and makes them taste even better. It’s vegan and gluten-free.

Ingredients

• 2 medium red onions
• 1 green chili (adjust to taste)
• ½ tablespoon finely chopped mint leaves
• ½ tablespoon finely chopped cilantro
• 1-2 tablespoons lime juice (adjust to taste)
• ½ teaspoon Kashmiri red chili powder
• ½ teaspoon roasted cumin powder
• ½ teaspoon chaat masala
• ¼ teaspoon black salt (adjust to taste)
• finely crushed black peppercorns (adjust to taste)
• Ice cold water (to soak onion rings)

Instructions

1. Peel and wash the onions. Cut into around ½ cm thick rings. Separate the onion rings using your hands.
2. Put the onion rings in ice cold water and leave for around 15 minutes.
3. Strain the water. Leave the onion rings on the strainer for around 10 minutes to get rid of all the water. You may also pat them dry with a clean kitchen towel.
4. In a bowl, mix Kashmiri red chili powder, black salt, pepper, roasted cumin powder, and chaat masala.
5. Put onion rings, chopped herbs, chilies, lime juice, and spice mix in a large bowl. Gently toss.

27. Quinoa Tabbouleh

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

Recipe details: Prep: PT30M · Cook: PT10M · Yield: [‘8’, ‘8 servings’]

Quinoa tabbouleh is a light and healthy gluten free version of a Middle Eastern classic.

Ingredients

• 3/4 cup quinoa
• 1 1/2 cup cold water
• 1/4 teaspoon kosher salt
• 1 bunch Italian flat leaf parsley (stems removed, chopped fine in a food processor or by hand)
• 1 tomato (diced)
• 1 cucumber (peeled and diced)
• 6 fresh mint leaves (finely chopped (or pop them in the food processor with the parsley))
• 2 green onions (thinly sliced)
• 2 cloves garlic (minced)
• 2 Tablespoons fresh lemon juice
• 3 Tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper

Instructions

1. Rinse quinoa in cold water.
2. bring 1 1/2 cups water to a boil with 1/4 teaspoon salt in a medium saucepan. Add quinoa.
3. Reduce heat and cover. Cook 15-20 minutes or until quinoa is light and fluffy.
4. Chill quinoa in fridge or at room temperature before tossing with remaining ingredients.
5. In a large bowl, mix the olive oil, lemon juice, salt and pepper.
6. Add 2 cups of cooked, cooled quinoa, chopped, onions, cucumbers and tomatoes. Adjust seasoning. Chill until ready to serve.
7. Makes 4 cups

28. Garlic Herb Smoked Potatoes

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

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘4’, ‘4 servings’]

These Garlic Herb Smoked Potatoes are so easy to make using Creamer Potatoes from The Little Potato Company. They are cooked right in the tray provided! The smoke imparts extra goodness, and the low and slow cooking method makes the potatoes creamy, so tender and delicious.

Ingredients

• 1 Little Potato Company Oven/BBQ ready Garlic Herb potato package (454g)
• 2 cloves of garlic (minced)
• 2 Tbsp olive oil
• 1 Tbsp water
• 1/4 cup parmesan cheese (grated)
• 1 Tbsp fresh parsley (chopped)
• Hickory wood chips for smoking

Instructions

1. Preheat your smoker to 225 degrees F. If you are using a grill to smoke your potatoes, preheat the grill leaving one side off. You will be cooking using the indirect method. Prepare your smoker box or smoker foil pack and place it directly on the gas burner or charcoal.
2. Remove the plastic packaging and spice packet from the potato tray.
3. Add the olive oil, water, and minced garlic to the potatoes, plus 1/2 the spice package that comes with the potatoes. Stir the potatoes so that they are all coated with the olive oil mixture.
4. Cover 3/4 of the potato container with a piece of aluminum foil, leaving about 1/4 open.
5. Place the potato container in the smoker or on the side of the grill away from the heat (keep the lid of your grill closed while cooking).
6. Smoke the potatoes for 1 hour, shake the potato container and return to the smoker for another hour or until the potatoes reach the desired doneness.
7. Stir the potatoes, so they are coated with the garlic and spice blend. Sprinkle the grated parmesan cheese and parsley over the potatoes. Serve immediately.

29. Mexican Macaroni Salad

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’10’]

Mexican Macaroni Salad is a favorite creamy pasta salad because it’s full of flavor. It’s ideal as a main dish, makes a perfect side dish or a great addition to a potluck.

Ingredients

• 6 cups cooked macaroni pasta
• 1 can (15.5 oz red beans, rinsed and drained)
• 2 shallots (diced)
• 3 green onions (sliced)
• 1 orange bell pepper (diced)
• 2 roma tomatoes diced
• 1 cup of corn (fresh or frozen)
• 1/3 cup fresh cilantro (chopped)
• 1 cup sour cream
• 1/2 cup salsa
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Juice of 1 lime (about 2 tablespoons)
• salt and pepper (to taste)

Instructions

1. Cook the pasta according to the packaging instructions. Once cooked, rinse the pasta under cold water and drain.
2. Wash and prepare all your vegetables.
3. Add the pasta and all the vegetables into a large salad bowl, and mix well to combine.
4. Add the lime juice, sour cream and salsa – and mix again.
5. Add the spices and mix until all combined.
6. You can serve immediately yet I suggest allowing the salad to sit in the fridge for at least 1 hour, to develop the flavor even more.

30. Instant Pot Green Beans

Turkish Green Beans – Taze Fasulye is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘6’, ‘6 servings’]

This Turkish green beans recipe proves that you don’t need elaborate ingredients to make a delicious vegetarian side dish. Made with simple ingredients, these Turkish Green Beans in Olive Oil are an excellent accompaniment to any main dish. Can be made on the stovetop or Instant Pot.

Ingredients

• ¼ cup olive oil
• 1 cup onion (diced)
• 8 cloves garlic (sliced (or whole) [See Note 1])
• ¾ tsp salt (or to taste)
• ½ tsp black pepper powder
• 2 tsp tomato paste (optional)
• ¼ cup hot water (Use 2 Tbsp for Instant Pot version)
• 2 large tomatoes (diced – about 1 lb. (500 grams) or 1 can diced tomatoes (411 grams))
• 1 lb. green beans (trimmed, cut into 2-inch pieces (about 4 cups) – 500 grams)
• 1 tsp granulated sugar (or to taste [See Note 2])
• lemon (Fresh – to drizzle on top [See Note 2])

Instructions Stovetop Instructions

1. Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add olive oil and once hot, add the onions and garlic. Saute until onions are soft and translucent.
2. Mix the tomato paste with a tablespoon of hot water. Add the salt, pepper, and tomato paste mixture to the onions. Saute briefly, about 1 to 2 minutes.
3. Stir in the water, tomatoes, beans, and sugar. Bring to a boil and lower the heat. Cover and simmer the beans for 30 to 40 minutes, or until the beans are very tender. Add more hot water as needed if the beans stick to the bottom.
4. Cool to room temperature before serving. Squeeze some lemon juice over each serving.

Instant Pot Instructions

1. Press ‘Saute’ and add olive oil to inner pot of the Instant Pot.
2. Once the oil is hot, add onion and garlic. Stir until onion is translucent, about 2 minutes. Stir in green beans, tomatoes, salt, pepper, sugar, and 2 tablespoons of water. Add the tomato paste on top (optional). [See Note 3]
3. Close the lid and pressure cook on High Pressure for 5 minutes. Do a Quick Release and open the Instant Pot. [Read More: The Different Pressure Release Methods]
4. Carefully stir everything together. Cool to room temperature before serving. Squeeze some lemon juice over top.

31. Lemon Parmesan Quinoa Salad

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

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

Warm and filling, this easy to make Lemon Parmesan Quinoa Salad is perfect as a side or add a protein for a quick and easy dinner idea.

Ingredients

• 2 cups Quinoa, (cooked)
• 1/2 bunch Kale, (stems removed and leaves chopped)
• 1 head Broccoli, (chopped)
• Juice of 1 Lemon
• 1/3 cup Parmesan Cheese, (shredded)
• 1/2 Red Onion, (chopped)
• 1 teaspoon Garlic, (minced)
• 1/4 cup Water

Instructions

1. In a large skillet, begin to heat oil. Add chopped onions, broccoli and garlic. Sauté until slightly tender.
2. Add chopped kale, along with 1/4 cup of water. Lower heat and cover.
3. Cook for 2-3 minutes, oruntil kale has wilted and turned bright green
4. Stir in cooked quinoa, lemon juice and parmesan cheese.
5. Remove from heat and serve immediately.

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.