27 Best Sides for Crab Cakes That Taste Incredible

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. Smothered Potatoes

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

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’]

Thinly sliced potatoes are baked to perfection in a blanket of mushrooms, green onions, green peppers and cheddar cheese. Serve as a side dish or appetizer.

Ingredients

• 5 large potatoes (thinly sliced)
• ¼ tsp salt
• ¼ tsp pepper
• ⅓ cup water
• ¼ cup unsalted butter (melted)
• 1 tbsp vegetable oil
• 3 cups white button mushrooms (sliced)
• ½ cup green onions (sliced)
• ½ cup green pepper (chopped)
• 1 cup cheddar cheese (shredded)

Instructions

1. Preheat oven to 350°F.
2. Arrange potato slices in a shallow greased casserole dish. Sprinkle with salt and pepper. Pour water and butter over potatoes. Cover with aluminum foil. Bake for 1 hour.
3. Add vegetable oil to a skillet over medium heat. Add in mushrooms, green onions and green pepper and saute until veggies are cooked, about 10 minutes.
4. Add veggies on top of potatoes. Top with cheddar cheese. Return to oven and broil for 2 minutes, or until cheese is melted. Serve hot with sour cream and guacamole, if desired.

2. Mashed Sweet Potatoes

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

Ingredients

• 2 lb sweet potatoes, peeled and cubed
• 4 Tbsp unsalted butter
• 1/3 cup milk (adjust as needed)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp ground cinnamon (optional)

Instructions

1. 1. Peel and cube the sweet potatoes; place in a large pot and cover with cold water.
2. 2. Bring to a boil and simmer until tender, about 15–20 minutes; drain well.
3. 3. Return potatoes to the pot and mash with the butter; stir in warmed milk and season with salt, pepper, and cinnamon to taste.
4. 4. Serve warm, yielding 4 servings.

3. Summer Succotash with Grilled Corn

Summer Succotash with Grilled Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497089H38M24S · Cook: PT-497089H38M24S · Total: PT-497089H38M24S · Yield: [‘6’, ‘Serves 6’]

Succotash with grilled corn, lima beans, cherry tomatoes, fresh herbs and a light olive oil dressing.

Ingredients

• 6 ears sweet corn, cleaned (about 3 cups)
• 3 tablespoons extra virgin olive oil
• 2 pints cherry or grape tomatoes, halved
• ¼ cup green onion, thinly sliced (optional)
• 2 tablespoons flat-leaf Italian parsley, chopped
• 2 tablespoons cilantro, chopped
• 2 tablespoons fresh basil, chopped
• Zest and juice of small lime
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat.
2. Place ears of corn on hot grill and cook 10-15 minutes, until corn is slightly charred and kernels are tender. Remove the sweet corn from the grill and allow to completely cool.
3. In the meantime combine cherry tomatoes, green onion, herbs and lime zest and juice in a large bowl.
4. Slice the corn kernels off the cobs and add to the bowl. Toss together with remaining olive oil, salt and pepper. Taste and adjust seasonings, if necessary.

4. Tabbouleh

Lebanese Tabbouleh Recipe (Tabouli Salad) 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’]

Fresh, zesty and ready in 30 minutes, this Lebanese Tabbouleh works next to just about anything, from grilled meats to a full mezze spread.

Ingredients

• ½ cup fine bulgur
• 2 medium tomatoes ((finely diced))
• 1 small red onion ((finely diced))
• 3 cups flat leaf parsley ((finely chopped))
• 2 tbsp fresh mint leaves ((finely chopped))
• ½ pomegranate ((seeds))
• 1 ½ tbsp lemon juice
• 1 tbsp pomegranate molasses
• 2 tbsp extra virgin olive oil
• 1 tsp salt

Instructions

1. Place the bulgur in a pan filled with cold water and bring to a boil on medium heat.
2. Lower the heat when it boils and gently simmer for 5 minutes or until they are cooked al dente.
3. Drain the bulgur and let it cool down while preparing the rest of the salad. When it’s cooled down, fluff the bulgur using a fork before adding the rest of the ingredients.
4. Wash and finely dice the tomatoes and place them in a large bowl.
5. Peel and finely dice the red onion and add to the tomatoes.
6. Wash the parsley leaves and let them totally dry before chopping. Make sure you use a sharp knife while chopping the parsley to avoid bruising the leaves.
7. Wash, dry, and chop the mint leaves and add to the bowl with tomatoes and onions along with the bulgur, parsley, pomegranate seeds, lemon juice, pomegranate molasses, olive oil, and salt.
8. Mix all together until nicely combined, taste, and adjust the amount of seasoning to your taste.

5. Instant Pot Cilantro Lime Rice

Instant Pot Cilantro Lime Rice – Chipotle Copycat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘8’]

A flavorful side dish that is so quick and easy to make!

Ingredients

• 2 cups (500g) rice (basmati rinsed and drained)
• 2 ¾ cups (650ml) water
• 1 tablespoon olive oil (optional)
• 2 tablespoons lime juice
• zest of 1 lime
• salt (to taste)
• ½ cup (50g) chopped cilantro leaves

Instructions

1. Add the water, oil (if using), lime juice, lime zest and salt to the Instant Pot insert, followed by the rice. Mix together well.
2. Close the Instant Pot and seal, select the pressure cook (or manual) button, select high pressure, and set the timer to 5 minutes.
3. When done let the pressure release naturally for 5 minutes before quickly releasing the rest of the pressure.
4. Fluff the rice, add the chopped cilantro, and let stand for another 5 minutes before serving.

6. Jalapeno Cheddar Bread

Jalapeño Cheddar Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H15M · Total: PT1H30M · Yield: 1

This easy jalapeño cheddar bread recipe is loaded with spice & cheese. It’s a great savoury quick bread with a moist, tender crumb.

Ingredients

• 2 Cups All-purpose flour
• 2 teaspoons Baking powder
• 1 tablespoon Granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 2 Tablespoons Parmesan cheese, grated
• 1 Cup Cheddar cheese, shredded
• 1 Jalapeno, diced small
• 2 Eggs, room temperature
• 1 cup Milk, room temperature
• 1/2 cup Butter, melted

Instructions

1. Preheat your oven to 350 degrees F.
2. Grease and flour a 9 inch loaf pan and line with a piece of parchment paper for easy removal.
3. Sift the flour and baking powder into a large mixing bowl.
4. Mix in the sugar, salt, onion powder, Parmesan cheese, cheddar cheese, and jalapenos.
5. In a small bowl whisk together the eggs and milk.
6. Slowly stir into the dry ingredients, then add the melted butter, mixing until just combined.
7. Scoop batter into your prepared loaf pan, garnish the top of the dough with jalapeno slices if desired, and bake bread for 60-80 minutes, or until a cake tester comes out clean when poked into the centre of the loaf. *Check at the 45 minute mark to see if the bread needs to be covered with aluminum foil to prevent further browning.
8. Allow to cool in pan for 10 minutes before removing to finish cooling on a wire rack, or enjoy warm!

7. Cucumber Tomato Salad

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

Recipe details: Prep: PT15M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

A fresh and flavorful side dish made with crisp cucumbers, juicy tomatoes, and a simple homemade vinaigrette. Ready in just 15 minutes and always a crowd favorite.

Ingredients

• 2 whole English cucumbers (ends trimmed, cut into ½ inch pieces)
• 3 small Roma tomatoes (cut into ½ inch pieces)
• ½ whole red onion (halved, sliced thin)
• ⅓ cup water
• ⅓ cup apple cider vinegar
• 2 tbsp granulated sugar
• ½ tsp coarse salt
• ¼ tsp pepper
• 2 tbsp chopped fresh dill
• ¼ cup crumbled feta cheese
• 1 small ripe avocado (diced (optional))

Instructions

1. Place cucumbers, tomato, and onion in a large bowl.
2. Put water, vinegar, sugar, salt, and pepper in a jar with a tightly fitted lid. Shake vigorously for about 10 seconds to incorporate. Pour over the cucumbers, tomatoes, and onions. Mix to coat.
3. Cover bowl and refrigerate for 1 hour to let the flavors blend. Drain off the liquid.
4. Toss in the fresh dill, feta, and avocado.
5. Transfer to a serving bowl or individual plates. Enjoy!

8. Grilled Baby Potatoes

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Easy vegan side dish that is perfect for BBQs and grilling out! Crispy baby potatoes that everyone will want to eat!

Ingredients

• 500 g baby potatoes (about 4 or 5 per person)
• 1 tbsp olive oil
• salt (to taste)
• 3 tbsp fresh capers
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 2 tbsp fresh mint ((or use any other combo you want of fresh herbs))
• 1 lemon (juice and zest)
• 2 tbsp olive oil

Instructions For the potatoes

1. If using wooden skewers, soak in hot water for at least half an hour (so they don’t burn on the BBQ)
2. Scrub the baby potatoes in warm water to remove dirt.
3. Place the potatoes in a saucepan and cover with cold water.
4. Bring to the boil and simmer for 10 minutes until the potatoes are tender.
5. This might take a little longer. Test with a skewer or fork to see if they are done.
6. Allow the potatoes to cool and skewer them through the middle with your skewers. 3-4 per skewer.
7. Brush the potatoes with a little olive oil and sprinkle with salt.
8. Grill on the BBQ until they are charred a little on each side, a little crispy and delicious looking.

For the salsa

1. Finely chop the herbs.
2. Roughly chop the capers.
3. Combine the herbs and capers with the juice and zest of the lemon
4. Add olive oil and stir.
5. Serve the potatoes warm or cold with the salsa spooned over them.

9. Simple Side Salad

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

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

This simple green side salad includes romaine, cucumber, tomato, dried cranberries, pecans, and a blend of two different delicious dressings!

Ingredients

• 1/4 cup Caesar dressing
• 2 tablespoons balsamic vinaigrette
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes (, cut in half)
• 1 cup cubed cucumber
• 1 cup cubed pear
• 1/3 cup dried cranberries
• 1/3 cup pecan halves
• pepper (, to taste)

Instructions

1. In a small bowl, whisk together both dressings until fully combined.
2. In a large bowl toss the lettuce, tomatoes, cucumber, pear, cranberries, pecans, and 1/2 of the dressing mixture.
3. Divide among individual plates; drizzle with the remaining dressing (or pass at the table) and season with a pinch of freshly ground pepper.

10. Ranch Veggie Pasta Salad

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

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

This creamy bacon ranch pasta salad recipe is loaded with crispy bacon, cheddar cheese, and fresh veggies tossed in a ranch dressing. The perfect side dish for summer BBQs, potluck dinners, or an easy make-ahead meal!

Ingredients

• 16 oz Cellantani pasta
• 1.5 cups Hellman’s Mayonnaise
• ½ cup sour cream
• 1 package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (1oz )
• 8 oz cheddar cheese (cut into chunks)
• 8 oz cherry tomatoes (halved)
• 1 lb bacon (chopped and cooked)

Instructions

1. Boil 3 quarts of water in a large pot.
2. Add noodles and a bit of salt, cook for 11 minutes. Drain well and rinse in cold water. Pour pasta into a large bowl.
3. Chop bacon into ½ inch pieces and cook over medium low heat until done. Drain grease and set aside.
4. Cut cheese into small chunks.
5. Cut tomatoes in half.
6. In a small bowl, mix mayonnaise, sour cream and ranch dressing. Stir well.
7. Stir sauce mixture into pasta.
8. Add other ingredients to pasta bowl and toss.
9. Refrigerate for one hour, and serve.

11. Creamy Green Bean Casserole

Creamy Green Bean 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: [‘8’, ‘8 servings’]

You can make a delicious, homemade green bean casserole using fresh ingredients and no cans for your holiday meal. It’s so much better made from scratch.

Ingredients

• 1 ½ pounds (650g) green beans
• 2.8-ounce pack (79g) French’s crispy fried onions
• 2 tablespoons butter
• 12 ounces (340g) mushrooms (thinly sliced)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cloves garlic (minced)
• 3 tablespoons all purpose flour (I used GF and it worked fine)
• 1 ½ cups (350ml) vegetable stock
• ½ cup heavy whipping cream
• ⅛ teaspoon ground nutmeg

Instructions

1. Wash the fresh green beans, remove the ends, and cut them in half. Partially cook the green beans by blanching them for 5 minutes and then shocking them in ice water for 5 minutes. You can also steam them in the microwave (Place the green beans in the microwave with 2 tablespoons of water, cover with a microwave-safe plate and cook for 5 minutes).
2. Preheat the oven to 400°F/200°C.
3. To make the mushroom sauce, in a saucepan or pan melt the butter over medium heat.
4. Add the mushrooms, season with salt and pepper and cook until they start to soften.
5. Add garlic, and cook for 30 seconds then add the flour and cook for 30 more seconds. Add the flour, and cook for 30 seconds to 1 minute.
6. Gradually add the stock, about ½ a cup at a time and keep stirring until all the stock is in. Stir in the heavy cream, and simmer for 1 more minute. Stir in the nutmeg, taste the sauce, and adjust the salt and pepper to your preference. Remove from heat.
7. Assemble. In a casserole dish, mix the green beans with the sauce and bake for 15 minutes or until bubbly.
8. Remove from the oven, top with the crispy onions, and bake for 5 more minutes (the onions will change their color a little to golden brown, and become even more crispy).

12. Cheesy Garlic Bread

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

Ingredients

• 1 baguette (12–14 inches) or Italian loaf, cut into 8–12 slices
• 4 Tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 2 Tbsp grated Parmesan cheese
• 2 Tbsp fresh parsley, chopped
• 1/4 tsp salt

Instructions

1. 1. Preheat oven to 350°F (175°C) and arrange bread on a baking sheet.
2. 2. Mix butter with garlic; spread on bread slices and top with mozzarella, Parmesan, parsley, and salt.
3. 3. Bake 10–12 minutes until cheese is melted and edges are lightly golden.
4. 4. Serve warm, yielding 4 servings.

13. Air Fryer Cauliflower

Air Fryer Cauliflower (Crispy, Easy Recipe) 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 servings’]

My easy air fryer cauliflower recipe tastes roasted, but is ready in just minutes. It’s perfectly tender inside, with perfect crispy edges!

Ingredients

• 1 head Cauliflower ((cut into florets))
• 3 tbsp Olive oil
• 2 tsp Lemon juice
• 3/4 tsp Smoked paprika
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Preheat the air fryer to 380 degrees F (193 degrees C).
2. Place the cauliflower florets in a large bowl. Drizzle with olive oil and lemon juice. Season with smoked paprika, garlic powder, sea salt, and black pepper. Toss to coat.
3. Add cauliflower to the air fryer basket in a single layer (cook in batches if needed – don’t crowd the basket). Cook cauliflower in the air fryer for 7-10 minutes (depending on the size of your florets), shaking the basket halfway through, until browned on the edges.

14. Tropical Mango Coleslaw

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

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

This tropical mango coleslaw has the traditional ingredients of cabbage and carrot, but adds some extra fruity flavour with delicious mango. Instead of a heavy mayonnaise it it has a lighter oil and vinegar dressing, with fresh mint and green onion. Serves 6 as a side-dish.

Ingredients

• 1/2 small red cabbage (finely diced or shredded)
• 1/2 small white cabbage (finely diced or shredded)
• 1 mango (diced)
• 1 green onion (finely sliced, optional)
• small handful fresh mint leaves (finely diced)
• small handful fresh cilantro / coriander (finely diced)
• 1 carrot (grated)
• 1 tbsp pumpkin seeds (optional)
• 1 tbsp extra virgin olive oil
• 1/2 tsp apple cider vinegar (or white distilled vinegar)
• pinch salt
• pinch black pepper (optional)

Instructions

1. Dice the mango, cabbage, mint and cilantro. Grate the carrot. Combine in a bowl.
2. Make the dressing by combining the oil, vinegar, salt and pepper (if using). Stir or whisk to combine. Drizzle over the slaw and stir to combine. Garnish with pumpkin seeds and green onion, if using.
3. Serve immediately and enjoy!

15. Garlic Butter Instant Pot Red Potatoes

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

Recipe details: Prep: PT5M · Cook: PT7M · Yield: [‘6’]

This creamy garlic butter red potatoes recipe is ready in less than 25 minutes!

Ingredients

• 2 pounds (907g) red potatoes (baby or regular,)
• ¾ cup (177ml) chicken stock
• 4 tablespoons butter (cubed)
• 2 teaspoon Italian seasoning
• 2 garlic cloves (minced)
• salt (to taste)

Instructions

1. Wash the potatoes, dry and cut in half (if using smaller baby potatoes) or into quarters for larger red potatoes.
2. Put potatoes in the Instant Pot insert. Pour chicken stock over the potatoes and sprinkle on the Italian seasoning, garlic and salt.
3. Place the lid on and turn the valve to the sealing position. Set to high pressure for 7 minutes.
4. When done, perform a quick pressure release. Open the lid and gently stir so that the potatoes are coated in the mixture (carefully so they don’t break).
5. Top with herbs if desired and then serve.

16. Quick-Roasted Potatoes

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

Ingredients

• 1.5 lb small potatoes, quartered
• 2 Tbsp olive oil
• 1 tsp garlic powder (or 2 cloves minced)
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a sheet pan.
2. 2. Toss potatoes with olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
3. 3. Spread in a single layer and roast 20–25 minutes, turning once, until crispy and tender.
4. 4. Garnish with parsley and serve.

17. Loaded Ranch Potato Salad

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

Recipe details: Prep: PT8M · Cook: PT15M · Yield: [‘8’]

A creamy salad made with pantry staples the whole family will love

Ingredients

• 2 pounds (900) baby potatoes
• 1 cup (225g) cooked bacon bits
• 1 ½ cups (125g) shredded cheddar cheese
• 1 bunch green onions (finely sliced)
• 4 tablespoons Ranch dressing
• 4 tablespoons sour cream
• 4 tablespoons mayonnaise

Instructions

1. Add potatoes in a saucepan, cover with salted water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
2. In the meantime, mix together the ranch dressing, sour cream and mayonnaise and set aside.
3. Immediately drain potatoes and rinse under cold water and transfer into a bowl.
4. Roughly cut potatoes into large chunks and mix in the bacon, cheese and green onions, followed by the salad dressing.
5. Refrigerate for a couple of hours, until chilled, before serving.

18. Roasted Cauliflower and Asparagus

Roasted Cauliflower and Asparagus (Whole30) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This roasted cauliflower and asparagus is such an easy, healthy and delicious side dish! These veggies are cooked until they are tender and bursting with flavor. Add them to any meal for instant flavor!

Ingredients

• ½ pound asparagus spears
• 1 large head of cauliflower
• 2 tbsp olive oil
• 1 tbsp minced garlic
• pinch sea salt
• pinch ground pepper
• 1 lemon (sliced)

Instructions

1. First, preheat oven to 425 degrees Fahrenheit. Lined a ridged baking pan with parchment paper.
2. Slice white ends off asparagus. Cut cauliflower into 1 inch florets.
3. Lay veggies on lined baking pan. Drizzle with olive oil and garlic. Sprinkle sea salt and pepper on top. Use your hands to mix everything together.
4. Arrange veggies in one even layer. Garnish with sliced lemon.
5. Bake for 25 minutes total. After 15 minutes, flip veggies over and continue cooking another 10 minutes. Cook until veggies are fork tender.
6. Finally, remove from oven and serve!

19. Sweet Potato Wedges with Paprika

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

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘2’, ‘2 servings’]

Sweet potatoes are the ultimate tasty comfort food. These roasted sweet potato wedges with sweet paprika and cinnamon are a perfect side or snack, with lots of flavour that makes them totally moreish.

Ingredients

• 1 tbsp olive oil
• 2 sweet potatoes (sliced into wedges)
• 1 tsp sweet paprika
• 1 tsp cinnamon (optional)
• salt (to taste)

Instructions

1. Preheat the oven to 200C and line a baking tray with parchment paper.
2. Place the wedges on the baking tray and drizzle olive oil over the potatoes. Sprinkle over the sweet paprika, cinnamon and pink Himalayan salt. Give them a good shake so the potatoes are all covered. Spread out on the baking tray in a single layer.
3. Bake for 25-40 minutes, depending on the size of the potato wedges. Have a check on them after 25 minutes and then bake further as needed until they are crisp on the outside but soft in the middle.
4. Serve immediately and enjoy!

20. Balsamic Tomato Basil 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!

21. Mexican Bean Salad

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

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

• 2 cups cooked black beans (dried)
• 1/2 cup corn (canned, drained)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (chopped)
• 1 red bell pepper (chopped)
• 1/4 cup fresh cilantro (chopped)
• 1/2 jalapeño (finely chopped)
• 1 lime (for freshly squeezed juice)
• ½ tsp lime zest (grated)
• 2 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground garlic
• 1/4 tsp sea salt

Instructions

1. Add all the ingredients to a large bowl. Toss them well to combine.
2. Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.

22. Creamy Parmesan Polenta

Creamy Parmesan Polenta with Thyme is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

A simple and impressive side dish. Creamy polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.

Ingredients

• Olive oil (for drizzling)
• 1 small shallot (finely chopped)
• 2 garlic cloves (finely chopped)
• 3-4 sprigs of fresh thyme (leaves removed + more for garnish)
• 1 tsp red pepper flakes (optional)
• 4 cups chicken or vegetable stock
• 1 cup cornmeal
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 3 tbsp heavy cream

Instructions

1. In a small to medium sized pot over medium heat, drizzle with olive oil and add chopped shallot. Saute for 2-3 minutes until color just starts to change, but not too dark.
2. Add the chopped garlic, thyme leaves and red pepper flakes, if using and saute for another minute.
3. Pour in stock and bring to a boil. Once boiling, whisk in cornmeal and reduce heat to low-medium, if needed.
4. Continue whisking for a good 5 minutes until polenta thickens. Then whisk in grated Parmesan, salt and pepper, butter and heavy cream.
5. Continue whisking and turn heat off. Taste for seasoning and adjust as needed.
6. When serving, garnish with an extra drizzle of olive oil, thyme leaves and a grating of Parmesan cheese.

23. Air Fryer Corn on the Cob

Mexican Air Fryer Corn on the Cob + Grill Version is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT10M · Total: PT12M · Yield: [‘3’]

Mexican Air Fryer Corn on the Cob

Ingredients

• 3 ears corn on the cob (husks removed)
• low calorie cooking spray
• toppings (salt, lemon zest, chopped cilantro)

Instructions

1. Preheat the air fryer to 400 degrees F / 200 degrees C.
2. Add the corn on the cob to a bowl, and spray with some low-calorie spray, add salt and combine.
3. Place the corn into the air fryer basket and cook for 10 minutes, turning a couple of times during cooking so that they cook evenly.
4. Remove and serve topped with some extra salt, lemon zest and chopped cilantro.

How to Make Campfire Corn (or BBQ Grilled corn)

1. Light your campfire or grill to medium heat.
2. Spray the corn with a little olive oil spray or lightly rub on some olive oil. 
3. Grill the corn over the campfire or grill for about 4-5 minutes on each side, turning regularly until the corn is cooked and charred, make sure to turn it every few minutes.
4. When done take it off the grill and serve topped with some extra salt, lemon zest and chopped cilantro.

24. Oven Roasted Zucchini

Roasted Zucchini (Easy 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: [‘6’, ‘6 servings’]

My oven roasted zucchini recipe makes a quick, easy, and healthy side dish! You need just 4 simple ingredients for perfectly tender squash.

Ingredients

• 2 lb Zucchini
• 3 tbsp Olive oil
• 1/2 tsp Italian seasoning
• 1/2 tsp Garlic powder
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper, if desired.
2. Cut off the ends of the zucchini and then cut each one across in half, making 2 shorter cylinder-shaped pieces. Cut each piece lengthwise 4 times, making 8 spears out of each larger piece.
3. Toss zucchini sticks with olive oil. Season with Italian seasoning, garlic powder, sea salt and black pepper, and toss again to coat.
4. Arrange zucchini sticks in a single layer on the baking sheet without touching. Roast in the preheated oven for 7 minutes. Flip the pieces over and continue roasting for about 8-13 more minutes, until tender and golden brown.
5. Optional step: Place roasted zucchini under the broiler for 1-2 minutes to brown more, if desired.

25. Spring Salad with Sauteed Peas and Scallions

Spring Salad with Sauteed Peas and Scallions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups mixed greens
• 1 cup fresh or frozen peas
• 2 scallions, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper
• Optional: 1/4 cup crumbled feta

Instructions

1. 1. Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make a dressing.
2. 2. Sauté peas in a skillet with a touch of oil for 2–3 minutes until bright and just tender; set aside.
3. 3. In a large bowl, toss greens and tomatoes with the dressing.
4. 4. Top with warm peas and scallions; crumble feta over the top if using and serve.

26. 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.

27. Apple Sweet Potato Bake

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

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 bowls’]

This Apple Sweet Potato Bake is a flavorful, sweet, and festive side dish for any occasion. It tastes marvelous and goes well with any main.

Ingredients

• 4 sweet potatoes (peeled and diced)
• 4 medium apples (cored and diced)
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1/3 cup raisins
• 2/3 cup walnuts
• 1/4 cup butter
• a pinch of salt

Instructions

1. Preheat the oven to 350F (180C) and oil the baking dish.
2. Add peeled and diced sweet potatoes with apples into the baking dish (I used 8”x13”) . Toss to mix them up.
3. In a small bowl, mix together cinnamon, nutmeg, and ground ginger.
4. Sprinkle the spice mixture all over the sweet potatoes and apples.
5. Cover the casserole with raisins and walnuts.
6. Drop tablespoons of butter all over the casserole, so it’s evenly spread.
7. Finally, add salt to taste.
8. Bake in the oven for 45 min to 1 hour or until potatoes are soft.

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.