41 Finger-Licking Pulled Pork Sides

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. Sweet Poppyseed Coleslaw

Sugar-Free Low-Carb Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Even if you don’t think you like coleslaw, this sugar-free low-carb coleslaw recipe might just change your mind! It’s slightly sweet with a crunchy slaw that’s full of flavor!!!*See the notes below to make this side dish paleo and whole30.

Ingredients

• 14 oz Coleslaw Mix (a 16-oz bag will work also)
• 1/4 Cup Sunflower Seeds
• 2-3 Green Onions (chopped)
• 1/2 Cup Homemade Mayo (or mayo of choice, use veganaise for vegan (see notes below))
• 2 -4 Tbsp Keto Sweetener (to taste, we prefer 4 Tbsp (see notes below))
• 1/4 tsp. Garlic Powder
• 1/4 tsp. Onion Powder
• 1/4 tsp Sea Salt
• 3 Tbsp Apple Cider Vinegar
• 1 Tbsp Poppyseeds

Instructions

1. In a large bowl, combine the slaw ingredients.
2. In a separate bowl, combine dressing ingredients.
3. Pour the wet ingredients into the dry and toss to combine.
4. This can be served immediately, but it’s best after refrigerated for at least 2 hours.
5. Leftovers can be stored covered in the fridge for 3 to 5 days and should not be stored at room temperature longer than 2 hours.

2. Loaded Potato Salad

Loaded Potato Salad 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’]

With sour cream, bacon and chives, this Loaded Potato Salad is like eating a loaded baked potato in a bowl. A guaranteed hit at your next summer picnic or an easy side dish for dinner at home!

Ingredients

• 1 1/2 lbs baby potatoes (Halved or cut into bite-sized pieces)
• 1 cup water
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup buttermilk
• 1 tbsp hot pepper sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cut the baby potatoes in half or for larger ones into quarters to make bite-sized pieces. Add a cup of water to a large microwaveable bowl along with the potatoes. Cover and steam for 15 minutes or until firm but fork tender. Or steam to soften using your preferred method.
2. Drain the water and transfer the steamed potatoes to a large bowl. Set aside.
3. In a small bowl add the mayo, sour cream, buttermilk, hot sauce, salt and pepper. Mix until smooth.
4. Drizzle the sauce over the potatoes, toss in the bacon and cheese leave a bit behind and mix. Top with the remaining bacon bits, cheese and sliced onions or chives. Serve warm.

3. Watermelon Feta Mint Salad

Watermelon Feta Mint Salad (Quick & Easy)! is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Sweet, ripe watermelon cut into cubes and mixed with salty feta crumbles and fresh mint! A delicious, late-summer classic!

Ingredients

• 2 lbs. ripe watermelon
• ½ cup feta cheese crumbles
• 2 tablespoons chopped fresh mint
• 1 tablespoon agave nectar
• Juice & zest from one lime

Instructions

1. Cut your watermelon into cubes and de-seed as you work. (*tip: if you’re able to, purchase a seedless watermelon – this is a great time saver)!
2. Place watermelon cubes in a large mixing bowl. Add feta cheese and agave nectar.
3. Finely chop your mint and add to the bowl.
4. Zest your lime into the bowl, then cut it in half and squeeze juice over ingredients.
5. Mix everything together and transfer to a serving bowl if desired.
6. Enjoy!

4. Asian Chopped Salad

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 people’]

Asian Chopped Salad: A flavorful salad that’s easy to make at home and is a wonderful change-up from the typical garden salad!

Ingredients

• 16 oz. cabbage and carrot coleslaw mix
• 1.5 cups packaged red cabbage (or shred red cabbage)
• 3 romaine lettuce leaves
• .25 cup fresh cilantro
• 2 green onions (chopped)
• 15 oz. can mandarin oranges (with 1 Tbsp of juice reserved)
• .5 cup crunchy rice noodles
• 1.5 cups edamame (shelled and cooked)
• slivered almonds for garnish (optional)
• 1 Tbsp sesame oil
• 1 Tbsp olive oil
• 1 Tbsp rice vinegar
• 1 Tbsp juice from mandarin oranges
• 2 Tbsp honey
• 1 clove garlic (small, minced)
• 1 tsp fresh ginger (minced)
• Juice from half a lime

Instructions

1. In a large salad bowl, combine all salad ingredients.
2. In a small bowl, whisk together dressing ingredients and pour over salad.
3. Toss thoroughly to combine.
4. Top with extra crispy rice noodles and almonds, if desired.

5. Keto Zucchini Fritters

Keto Zucchini Fritters (Gluten-Free, Low-Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

You will love these healthier low-carb fritters made with zucchini and coconut flour. Serve them as an appetizer or a side to complement your meal.

Ingredients

• 2 cups zucchini (grated)
• 1 teaspoon sea salt (or more to taste)
• 2 large eggs
• 3/4 cup parmesan cheese (grated)
• 1 tablespoon coconut flour
• 1 tablespoon parsley
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder

Instructions

1. Grate the zucchini into a colander, toss with the sea salt and allow to drain 10 minutes.
2. Dump zucchini into a clean kitchen towel. Wrap towel around zucchini and gently squeeze over sink to remove excess water.
3. In a large mixing bowl, combine zucchini, eggs, parmesan cheese, coconut flour, parsley and garlic powder with a spoon. Set batter aside.
4. Heat about 1-2 tablespoons olive oil in large skillet. Drop spoonfuls of zucchini fritter batter into hot oil. Fry each side until browned, flattening with spatula as you go.
5. When both sides are nicely browned, about 2-3 minutes per side, remove from pan and drain fritters on paper towels.

6. German Potato Salad

Simple Warm German Potato Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT35M · Yield: [‘7’, ‘7 cups’]

This easy Warm German Potato Salad is made with celery, parsley and bacon and it’s sweetened with maple syrup instead of sugar. It is lower in saturated fat and doesn’t have any refined sugar so it is healthy too!

Ingredients

• 2 pounds small thin-skinned potatoes, cut into 1-inch chunks
• 1/3 cup extra-virgin olive oil
• ¼ cup cider vinegar
• 3 tablespoons dark pure maple syrup
• 1 tablespoon brown deli mustard or German mustard
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper, or to taste
• ½ teaspoon smoked paprika
• 5 strips bacon, cooked and crumbled
• 1 cup finely chopped celery, preferably with leaves
• ½ cup minced red onion
• ½ cup chopped parsley

Instructions

1. Bring several inches of water to a boil in a saucepan fitted with a steamer basket over high heat. Add potatoes to the steamer basket, cover and cook until the potatoes are tender when pierced with a fork, 17 to 21 minutes.
2. Meanwhile, whisk oil, vinegar, maple syrup, mustard salt, pepper and paprika in a large bowl.
3. Add hot potatoes to the dressing, and toss to coat. Cool, stirring once or twice, until just warm or room temperature, 10 to 15 minutes. Add bacon, celery, onion and parsley and stir to combine. Serve warm or at room temperature.

7. No-Mayo Kale Apple Slaw

Kale Apple Slaw (No Mayo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Apple Kale Slaw is the perfect summer salad recipe. It’s filled with colorful veggies and fresh fruit, and tossed in a tangy, creamy dressing (without mayo). Plus, it stays crunchy the next day, so you can make it ahead for your picnic or weekday lunches.

Ingredients

• 2 cups kale, thinly sliced
• 1 apple, cut into matchsticks, chunks, or slices
• 1 juice of one lemon
• 1/4 teaspoon salt
• 2 large carrots, cut into matchstick-sized pieces
• 1 cup red cabbage, thinly sliced
• 1/4 cup parsley, chopped
• 4 green onions, sliced
• 1/3 cup red onion, diced
• 1/4 cup dried cranberries
• 1/4 cup toasted pepitas
• 1/2 cup Greek yogurt
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar

Instructions

1. Slice the ribs off of the kale and slice it into thin ribbons until you have about 2 cups.
2. Place the kale in a large bowl with the juice of one lemon and ¼ teaspoon salt. Massage the lemon juice into the kale. This will help break down the tough fibers and make the kale softer and easier to chew.
3. Core the apple and, with a mandolin or sharp knife, cut it into matchsticks, cubes, or thin slices. I left the skin on, but if you prefer, you can peel the apple first.
4. Toss the apple with the kale and lemon juice to keep it from browning.
5. Julienne or shred the carrots. To cut the carrots into matchsticks, use a mandolin, julienne peeler, or a sharp knife. Add the carrots to the kale and apple.
6. To the bowl of kale, apple, and carrots, add the thinly sliced red cabbage, chopped parsley, sliced green onions, diced red onion, cranberries, and pepitas.
7. Make the slaw dressing. In a small bowl, whisk yogurt, olive oil, Dijon mustard, honey, and apple cider vinegar.
8. Add dressing to the slaw mix and toss to combine. Refrigerate for a few hours before serving to let the flavors mingle. This kale apple slaw will keep in the fridge for a few days.

8. Instant Pot Pinto Beans

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

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT60M · Yield: [‘6’, ‘6 to 8 servings’]

This Instant Pot Pinto Beans recipe is a great way to get started with meal prep and cooking beans with an instant pot. It simplifies the process and ensures you won’t need to spend hours in the kitchen to have a bowlful of pinto beans.

Ingredients

• 3 cups of dry pinto beans
• 8 cups of water
• ½ teaspoon of salt
• 1 jalapeno (minced or red pepper flakes (if you like spicy))
• 4 garlic cloves (minced)
• ½ yellow onion (diced)
• ¼ teaspoon of cumin
• More salt (to taste)

Instructions

1. In a 6-quart pressure cooker, add the beans, water, salt, and any optional additions that you’re using. Set it to high pressure and cook for 25 minutes.
2. After 25 minutes, release the pressure, remove the lid, and use the “saute” function to cook for another 25 to 35 minutes, or until the beans reach your desired softness. Stir occasionally.

9. Cheesy Twice Baked Potatoes

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

Recipe details: Prep: PT10M · Cook: PT80M · Total: PT110M · Yield: [’12’]

Yield: 12 Twice Baked Potatoes or “Potato Boats”Baked potato skins filled with creamy mashed potatoes seasoned with salt, pepper and garlic. Cover with bacon bits, savory shredded cheese, parsley flakes and any other desired toppings! The perfect side dish to go with chicken, steak, ham, & seafood. Or – use this recipe as a main course & serve with a delicious side salad. The options are endless with this delicious gluten free dish.

Ingredients

• 6 medium sized russet potatoes
• 1 tablespoon extra virgin olive oil
• 1 cup nonfat milk (*see note below)
• ½ cup half & half
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon parsley flakes
• ⅔ cup shredded cheddar cheese
• ½ cup bacon bits
• Additional parsley flakes, salted or unsalted butter, sour cream, Greek yoghurt

Instructions

1. Preheat your oven to 400°F.
2. Wash potatoes well using warm water and dry with a clean kitchen towel. Use the prongs of a fork to poke small holes in the skin of each potato so that steam can escape while potatoes bake.
3. Bake potatoes on one side for 30 minutes. Remove baking sheet from the oven and use a pastry brush to apply a thin layer of olive oil to each potato skin and sprinkle with salt. Flip potatoes over and bake for approximately 30 more minutes.
4. After 30 minutes have passed, check to see if your potatoes are done. You should be able to easily pierce through the potato with a fork or knife. It’s important that potatoes are fully baked so that they are easy to scoop and mash.
5. Turn your oven off and allow potatoes to cool enough that you can handle them.
6. Scoop baked flesh out of each potato skin into a large mixing bowl. Add milk, half & half, salt, pepper, garlic and parsley flakes to the bowl. Use an electric mixer to blend until smooth.
7. Preheat oven to 350°F.
8. Fill each potato skin half with mash potato mixture and then sprinkle with bacon bits and cheese. Bake for 20 minutes and then broil for 1-2 minutes (if you want to brown the cheese). Keep a close eye on the potatoes while they broil so they don’t burn on top.
9. Allow potatoes to cool, add desired toppings and enjoy!

Store:

1. Place leftover twice baked potatoes in an air tight food storage container and keep them in the refrigerator for 2-3 days.

Reheat:

1. To reheat your leftover twice baked potatoes, simply microwave on high for 30-90 seconds. Add desired toppings and enjoy!

10. Smoked Cauliflower

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

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘8’]

This Smoked Cauliflower is tender, flavorful, and easy to make on a pellet grill or smoker. A simple side dish perfect with steak or BBQ.

Ingredients

• 1 head of cauliflower
• 2 tbsp olive oil
• 1 tsp salt
• ¼ tsp pepper

Instructions

1. Cut the cauliflower into steak-sized slices. Drizzle with the olive oil and sprinkle with salt and pepper.
2. Cook in a preheated smoker at 225 for 1 hour or until tender.

11. Fennel & 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!

12. No Mayo Coleslaw

No Mayo Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This healthy no mayo coleslaw is the perfect side dish for summer. A lean vinegar based coleslaw without mayonnaise, made in only 10 minutes, and with minimal effort!

Ingredients

• 1/2 head purple cabbage
• 1/2 head green cabbage
• 3 carrots
• 1/2 cup parsley
• 1 red onion
• 1 tablespoon olive oil
• 1/2 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon black pepper

Instructions

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

13. Jamaican Rice and Pigeon Peas

Jamaican Rice and Pigeon Peas 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’]

A spicy 30-minute meal full of Caribbean flavor, this easy Jamaican rice and pigeon peas recipe with coconut milk will transport you to the islands. A delicious addition to your “rice and beans” recipe collection using either canned pigeon peas or homemade.

Ingredients

• 1 cup reduced fat coconut milk
• 2 cups liquid/broth from pigeon peas ((or extra water, if you don’t have enough broth))
• 1 cup water
• 3 cups cooked pigeon peas* ( with liquid reserved (about 2 cans))
• 1 small onion (diced)
• 3 cloves garlic (minced or crushed)
• 1 1/2 tsp dried thyme (leaves)
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp cajun salt (we use Tony Chachere’s)
• 1/4 tsp black pepper
• 1/4 tsp scotch bonnet pepper powder**
• 2 cups white basmati rice (rinsed)

Instructions

1. Heat a dutch oven or medium heavy bottomed pan that has a tight-fitting lid over high heat.
2. Add coconut milk, broth/liquid from peas and water to the pan. You need 4 cups of total combined liquid (broth/liquid from peas, coconut milk and water) for this recipe. If you don’t have a full 2 cups of broth, add extra water to make the total liquid equal 4 cups in the pan. If you have extra broth, use it and reduce/omit the water. Just make sure you add only 4 cups of liquid total to the pan.
3. Add peas, onion, garlic, all spices, salt and pepper to pan. Stir and bring to a boil.
4. Add rice to pan, stir and bring back to a boil.
5. Stir one last time, reduce heat to low, cover with tight fitting lid and set a timer for 15 minutes.
6. Do not open until 15 minutes has passed (this will cause the steam to escape).
7. After 15 minutes has passed, check on rice and ensure it’s done, especially around the edges of the pan. If it’s not done, allow it to cook another 3-5 minutes, covered.
8. Once done, turn heat off, fluff rice gently and serve.

14. Asian Sesame Ginger Slaw

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 people’]

This Asian Sesame Ginger Slaw isn’t your average slaw!  It’s heartier with the addition of quinoa, but also mayo free and lighter with a delicious sesame ginger dressing!

Ingredients

• 2 cups red cabbage, shredded
• 3 cups napa cabbage, shredded
• 2 cups kale, shredded
• 2 cups carrot, grated
• 1 bunch fresh cilantro
• 4 tablespoons green onions, diced
• 1/2 cup dry quinoa, rinsed (or 1 1/2 cup cooked)
• 1 cup water (for cooking quinoa)
• 1 tablespoons black sesame seeds, toasted (white are ok, black are a little more flavorful)
• 1/2 cup whole cashews, toasted and then chopped
• 2-3 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 1 teaspoon soy sauce
• 2 teaspoons honey
• 3 tablespoons seasoned rice vinegar
• 3 tablespoons sesame oil
• 3 tablespoons olive oil

Instructions

1. Combine quinoa and water to a saucepan and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off, leave the lid on and allow the quinoa to sit on the burner for a further 5-7 minutes. Remove the lid and fluff with a fork.  Set aside to cool. 
2. Heat a small saute pan to medium and add sesame seeds and toast for 3 minutes stirring occasionally.  Remove from pan and set aside.
3. While pan is still hot, add cashews and toast for 1-2 minutes, stirring often to be sure they do not burn. Remove from pan, set aside to cool, then give a rough chop.
4. Meanwhile while quinoa is finishing, in a small bowl mix together vinairgrette dressing ingredients.
5. In a large bowl, add cabbage, kale, carrots, cilantro, green onions, quinoa, black sesame seeds, and cashews and mix.
6. Add dressing to large bowl of veggies and mix well. Cool in fridge until ready to serve.

15. 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.

16. Green Beans with Garlic and Bacon

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

Ingredients

• 1 lb green beans, trimmed
• 4 slices bacon, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup chicken broth or water
• Salt and pepper to taste
• Lemon zest or parsley for garnish (optional)

Instructions

1. 1. In a skillet, cook bacon until crisp; remove and set aside, leaving the fat in the pan.
2. 2. Add olive oil if needed and sauté garlic for about 30 seconds until fragrant.
3. 3. Add green beans and cook 4 to 5 minutes until bright and crisp-tender.
4. 4. Pour in broth, cover, and simmer 2 to 3 minutes until beans are tender.
5. 5. Return bacon to the pan, season with salt and pepper, toss to combine, and garnish if desired.

17. Keto Cauliflower Au Gratin

Keto Cauliflower au Gratin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’]

Cauliflower Gratin is a cheesy, flavorful side dish that is great for every occasion. Cauliflower seasoned with salt, pepper, garlic, and parsley, then topped with shredded swiss cheese. It is inspired by the classic French Potato Gratin Savoyard and just as delicious.

Ingredients

• 1 tbsp butter (softened )
• 1 head cauliflower (sliced, stem and leaves removed)
• 3 cloves garlic (minced)
• 1 tbsp parsley
• 8 oz swiss or gruyere cheese (shredded )
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup chicken or vegetable broth

Instructions

1. Preheat oven to 375. Spread the butter on the bottom of a medium-sized casserole dish. Set aside.
2. Combine the garlic, parsley, cheese, salt, and pepper in a small bowl.
3. Place 1/3 of the cauliflower in the bottom of the prepared dish. Top with 1/3 of the cheese mixture. Repeat 2 more times.
4. Drizzle the broth over the cauliflower.
5. Bake covered with foil for 40 minutes. Remove the foil and bake for an additional 20-30 minutes. The cauliflower should be tender and the cheese should be browned.
6. Let cool for 10 minutes. Drain any remaining broth or serve with a slotted spoon.

18. Instant Pot Potato Salad

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 side dish servings’]

Once you make potato salad in the Instant Pot, you will never make it another way! Follow these easy instructions to make the best Instant Pot Potato Salad you will ever have! Lots of add-in ideas below, too.

Ingredients

• 8 potatoes (peeled and cubed)
• 4 cups water
• 1 tbsp salt
• 4 eggs
• ½ small white onion (finely minced)
• 1.5 cup mayo
• 1 tablespoon mustard ((any kind!))
• ½ teaspoon pepper
• 1 teaspoon paprika
• 2 tablespoons fresh dill (minced)

Instructions

1. Peel and cube potatoes into 2 inch cubes.
2. Place the potatoes in the Instant Pot. Add enough water to cover the potatoes. Add salt. Place the eggs in the Instant Pot on top of potatoes and close the lid.
3. Make sure the pressure value is set to ‘sealed’. Set the Instant Pot to pressure cook for 4 minutes on high pressure.
4. Once the Instant Pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.
5. Remove the eggs and soak in iced water until cool to the touch. Peel and chop the eggs once cooled.
6. Carefully drain the water from the potatoes and place back into Instant Pot.
7. Combine the onions, eggs, mayonnaise, and remaining ingredients in a medium bowl and mix well. Add this dressing to the potatoes and eggs in the Instant Pot. Stir gently to combine, taking care not to break the potatoes too much. Adjust the flavor with more salt, or a splash of apple cider vinegar for acidity, if needed. Serve immediately, or chill for up to 24 hours before serving.

19. 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.

20. Sweet Potato Fries

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’, ‘4 servings’]

Crunchy Roasted Sweet Potato Fries with a spicy kick! Don’t forget to pair this with a sweet and spicy Cinnamon dipping sauce!

Ingredients

• 2 large sweet potatoes (washed)
• 2 Tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• pinch crushed red pepper flakes
• 6 ounce plain greek yogurt
• 1 Tablespoon powdered sugar
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon paprika
• pinch red pepper flakes

Instructions

1. Slice sweet potatoes lengthwise (with skin on) into long strips. The smaller they are the sliced, the crispier they will cook. In a large bowl toss the sweet potato strips with olive oil and seasonings.
2. Place on a large baking sheet in a single layer and roast in a 450 degree oven. Turn every 15 minutes. Mine cooked up crispy in 45 minutes.
3. While the potatoes are cooking, blend the dip ingredients together until smooth. Refrigerate until ready to serve!
4. Serve the fries warm with the cool dip. ENJOY.

21. Easy Hawaiian Baked Beans

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

Recipe details: Prep: PT10M · Cook: PT360M · Total: PT370M · Yield: [‘6’]

Planning a Hawaiian vacation getaway may not be in the cards but you can still enjoy Hawaiian style food with these easy Hawaiian Baked Beans!

Ingredients

• 1 can pinto beans (drained and rinsed)
• 1 can kidney beans (drained and rinsed)
• 1 can pork and beans
• 1 can pineapple chunks in juice
• 2 tablespoons brown sugar
• 2 tablespoons
• Worcestershire sauce
• 1 Cup(s) BBQ sauce
• 4 slices bacon (chopped)

Instructions

1. Place all ingredients in the bowl of a slow cooker and stir to combine.
2. Cook on low for 4 to 6 hours or high for 3 hours.
3. Garnish with chopped green onion (optional).

22. Easy Roasted Carrots with Honey and Feta

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘5’]

Peeled whole carrots cut in half lengthwise and covered in a sweet honey, brown sugar and rosemary glaze. Roast with feta cheese crumbles. Delicious!

Ingredients

• 2 lb package of whole carrots
• ¼ cup honey
• 1 tablespoon brown sugar (*light or dark)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons rosemary (*crushed/dried)
• ½ cup feta cheese crumbles
• pinch of salt & pepper

Instructions

1. Preheat oven to 400°F.
2. Peel carrots and cut them in half lengthwise. (*tip: you can use your veggie peeler to shave down one side of each carrot a little bit to create a flat surface to keep it from wobbling when you cut it in half)!
3. Line carrots on a baking sheet.
4. Combine honey, brown sugar, olive oil and rosemary in a small bowl and stir until well combined. Microwave for 15-20 seconds to thin.
5. Use a boar bristle pastry brush to apply mixture to both sides of your carrots. (a silicone bush can work but boar bristle works better with this thicker honey glaze).
6. Drizzle any remaining glaze over top of carrots, place pan in the oven and roast for 12 minutes.
7. Remove pan from the oven and use your pastry brush to soak up glaze and brush it back over carrots. Sprinkle with feta, salt and pepper. Bake for 12 more minutes.
8. Once carrots can easily be pierced with a fork they are done. Allow to cool and enjoy. Add extra feta, rosemary or honey if desired!

23. Mustard Potato Salad with Fresh Tomatoes

Mustard Potato Salad with Fresh Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: 8

My go-to recipe. Yukon Gold Potatoes and a delicious mix of mayonnaise, mustard, pickles, eggs, and spices, make a simple, creamy, flavorful mustard potato salad. But, the best part of this potato salad recipe? Fresh cherry tomatoes.

Ingredients

• 3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 6 hard boiled eggs, cooled, shells peeled off and cut into 1/4-inch slices
• 1 cup mayonnaise
• 1/2 cup yellow mustard
• 1 cup dill pickles, diced
• 1 tbsp apple cider vinegar
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp celery seed
• 1/2 tsp sugar
• 1 tsp salt
• 1 tsp ground black pepper
• 12 – 16 oz fresh cherry tomatoes, sliced in half

Instructions

1. Fill a large saucepan halfway full of water. Sprinkle in a couple teaspoons of salt and set it over high heat. When the water is boiling, add the potatoes. Let the potatoes cook until they are tender if you poke one with a fork, but still firm, about 10 – 13 minutes.
2. Pour into a colander set inside the sink and let drain. Rinse with cold water for 5 minutes or so to stop cooking. Let the potatoes cool completely before proceeding.
3. Add all the remaining ingredients except the cherry tomatoes to a large bowl. Stir until completely combined. Add the potatoes and stir gently until they are completely coated in the sauce. Top with cherry tomatoes and serve.

24. Crispy Air Fryer Zucchini

Crispy Zucchini (Air Fryer Recipe) 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 Servings’]

Crispy Air Fryer Zucchini that’s easy to make and delicious! Made with the best seasoning mix, whole wheat bread crumbs, and a little bit of avocado oil, this recipe results in crispy perfection on the outside and tender zucchini on the inside. Serve it with a dipping sauce for next level air fryer zucchini that’s full of flavor and perfect as a side dish or healthy snack!

Ingredients

• 2 medium zucchini (cubed)
• 1/3 cup whole wheat bread crumbs (about 1/2 slice toasted bread)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika (or harissa seasoning)
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 2 Tablespoons avocado oil

Instructions

1. Preheat the air fryer to 400 degrees F.
2. Slice and cube the zucchini.
3. Mix the bread crumbs, garlic powder, paprika (or harissa seasoning), oregano, and salt together in a small bowl.
4. Coat the cubed zucchini with avocado oil, then mix into the seasoning mixture until evenly coated.
5. Place a single layer of the zucchini in the air fryer basket.
6. Air fry for 8-10 minutes (depending how crispy you want them), flipping halfway.
7. Repeat with a second batch if necessary.
8. Serve and enjoy!

25. Green Bean Potato Salad with Sun-Dried Tomato Pesto

Green Bean Potato Salad with Sun-Dried Tomato Pesto 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 amazingly easy, 5-ingredient, gluten-free Green Bean Potato Salad with Sun-Dried Tomato Pesto is perfect for a picnic or potluck side dish.

Ingredients

• 1-1/2 pounds new potatoes (washed and cut into bite-sized chunks)
• 1 pound green beans (trimmed and cut into 1-inch pieces)
• 1/2 cup Sun-Dried Tomato Pesto
• 2 Tablespoons olive oil
• Chopped parsley or dried parsley flakes to garnish

Instructions

1. Place the potatoes in a large steamer basket over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool.
2. Transfer the vegetables to a large serving bowl. In a measuring cup, mix together the sun-dried tomato pesto and olive oil. Pour the pesto over the potatoes and green beans and stir to coat evenly. Garnish with chopped parsley. Refrigerate until ready to serve.

26. Honey Butter Cornbread

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT65M · Yield: [’12’, ’12 pieces’]

This honey butter cornbread is an easy one bowl recipe. The cornbread baked tall and super fluffy. It is topped with honey butter.

Ingredients

• 2 1/2 cups All-purpose flour
• 1 cup Yellow cornmeal
• 1 cup White granulated sugar
• 1 tsp Baking powder
• 1/4 tsp Baking soda
• 1 tsp Salt
• 1/2 cup Unsalted butter (melted and cooled)
• 2 TBSP Honey
• 1/2 cup Oil (canola or vegetable)
• 1 1/4 cup Milk (room temperature)
• 3 Large eggs (room temperature)
• 1/2 cup Unsalted butter (room temperature)
• 3 TBSP Honey
• 1/8 tsp Salt

Instructions Cornbread

1. Preheat oven to 350°F. Spray a 9X13 pan with baking non stick spray. Line the bottom and 2 sides with parchment paper and spray again. Melt the butter in the microwave and let it cool for 5 minutes.
2. In a large mixing bowl, mix the butter, honey, oil, milk, and eggs. Add in flour, cornmeal, sugar, baking powder, and salt. Mix until just combined.
3. Pour batter into pan. Bake for 30-40 minutes. It will be lightly golden brown on top.
4. Let the cornbread cool in the pan for 15 minutes before cutting into it.

Honey Butter

1. Using a mixer with a whisk attachment, beat butter, honey, and salt. The butter HAS to be room temperature in order to mix well.
2. Beat for 3 minutes. It will be light and fluffy. Spread on top of cornbread.

27. Mexican Street Corn Salad

Mexican Street Corn Salad 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’]

Creamy and delicious Mexican Street Corn Salad recipe (aka Esquites) is the perfect 30 minute crowd pleaser at your next cookout.

Ingredients

• 6 large ears of corn (shucked)
• 1/2 cup red onion (finely chopped)
• 1/2 cup cilantro (finely chopped)
• 1/2 cup cotija cheese or feta cheese (crumbled)
• 1/2 large lemon or 1 lime (juice of)
• 2 small garlic cloves (grated)
• 1/4 cup plain yogurt or Greek yogurt (2+% fat)
• 3 tbsp mayo (I used avocado oil mayo)
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• Ground black pepper (to taste)

Instructions

1. Cook corn by boiling it for 15 minutes or by grilling on medium heat for 20 minutes, turning every 5 minutes. Or even better, make Instant Pot corn on the cob in 2 minutes! Let cool until safe to handle.
2. Using sharp chef’s knife remove corn kernels off the cob by cutting lengthwise.
3. In a large salad bowl, add corn, red onion, cilantro, cotija cheese, lemon or lime juice, garlic, yogurt, mayo, smoked paprika, salt, cayenne and black pepper to taste.
4. Stir gently and serve warm or cold.

28. Corn Casserole

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

Recipe details: Prep: PT5M · Cook: PT50M · Total: PT55M · Yield: [’15’, ’15 servings’]

This corn casserole is sweet like cornbread, but savory thanks to the delicious buttery taste. It’s soft, fluffy, and baked to a beautiful golden brown with nice crisp edges.

Ingredients

• 8.5 oz Jiffy cornbread mix (1 box)
• 14.75 oz creamed corn
• 14.75 oz whole kernel corn (drained)
• 1 cup sour cream
• 1/2 cup salted butter (8 Tbsp, melted)
• 2 eggs

Instructions

1. Preheat the oven to 350F. Spray the baking or casserole dish with non-stick spray.
2. Mix all ingredients into a large bowl and pour into the baking dish.
3. Bake for about 50-60 minutes, until top is browning and middle is set.

29. Black Bean Corn Avocado Salad with Rice

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

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

This black bean and corn salad has an incredible homemade tangy lime vinaigrette dressing. It’s delicious yet healthy, and you’ll want to serve it with every summer meal!

Ingredients

• 1/2 cup uncooked white rice
• 1 avocado (diced)
• 1 (14 fluid ounce) can black beans (drained & rinsed)
• 1 (12 fluid ounce) can corn (or use fresh corn cut off the cob) (drained)
• 1-2 tablespoons red onion (chopped)
• 2 tablespoons fresh cilantro (chopped)
• Salt & pepper (to taste)
• 1/4 cup olive oil
• 2 tablespoons lime juice + zest of 1 lime
• 1 teaspoon honey
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder

Instructions

1. Cook the rice according to package directions. Let it cool.
2. Add the dressing ingredients to a small bowl and whisk together.
3. Prep the remaining recipe ingredients and add them, along with the cooked rice, to a salad bowl. Toss with the dressing. Season generously with salt & pepper. Taste and adjust as needed (e.g. add a little extra lime juice if you think it needs it). Cover and chill for an hour or so, or enjoy it right away.

30. Butternut Squash Fries

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 servings’]

Upgrade your fries by trying these roasted butternut squash fries! Healthier than sweet potato fries but just as delicious!

Ingredients

• 1 medium butternut squash
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• Pinch of chopped fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 400 degrees.
2. Spray a large baking pan with non-stick spray or line with a silicone baking mat.
3. Peel the butternut squash and then slice it into thin planks.
4. Toss in olive oil, sprinkle with salt and garlic powder, and spread in a single layer on the baking sheet.
5. Bake for 10 minutes, then flip the fries.
6. Bake for another 8-10 minutes or until the fries begin to brown.
7. Once they’ve browned up, they’ll start to get crispy and they’ll be ready to take out of the oven!
8. Let cool for a few minutes before taking them off the pan.
9. Sprinkle with parsley before serving.

31. Boiled Potatoes

Boiled Potatoes with Garlic Butter (How to Boil Potatoes) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT18M · Total: PT23M · Yield: [‘6’, ‘6 servings’]

Creamy, perfectly boiled potatoes smothered in garlic and butter. Ready and on the table in just 30 minutes.

Ingredients

• 1½ pounds small potatoes
• 2 teaspoon salt (divided)
• 4 tablespoon butter
• 1 tablespoon olive oil (optional)
• ½ teaspoon black pepper
• 8 cloves garlic (minced)

Instructions

1. Add the potatoes to a medium saucepan and cover with cold water by 2-inches.
2. Bring to a rolling boil and add 1 teaspoon salt. Reduce the heat to maintain a gentle simmer.
3. Boil the potatoes until they are fork-tender and the skin is just starting to split from the potatoes – total time will vary depending on the size of your potatoes, but these small potatoes took approximately 18 minutes.
4. Drain the water and potatoes into a large colander.
5. Immediately return the saucepan to medium heat. Melt the butter and add the olive oil, garlic, and a generous pinch of salt and black pepper. Mix thoroughly to combine. Stir continuously for 1 minute.
6. Tip – if your potatoes are on the larger side, or you’d like more surface area for the garlic butter to penetrate the potatoes, halve each potato before moving on to the next step.
7. Return the warm potatoes to the pan. Mix well to coat the potatoes in garlic and butter. Season with additional salt and black pepper, to taste. For a little heat, add a small pinch of crushed red chili flakes.

32. Israeli Couscous Cucumber Salad

Israeli Couscous Cucumber Salad 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 people’]

A refreshing summer salad that’s bright and light with fresh herbs and summer garden vegetables!

Ingredients

• 1 cup Israeli Couscous
• 1/2 tablespoon extra virgin olive oil
• 2 cups water
• 1/2 teaspoon kosher salt
• 10 oz grape tomatoes (or cherry tomatoes, halved)
• 1 lg English cucumber (chopped)
• 1/4 – 1/2 cup leeks (chopped, or sliced in half moons)
• 2 tablespoons shallots (minced)
• 1 tablespoon fresh mint (minced)
• 1 bunch fresh parsley (chopped)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice (fresh squeezed)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 6 grinds fresh ground pepper

Instructions

1. Heat 1/2 tablespoon of olive oil in a saute pan over medium heat. Add the couscous, stir to coat in oil and cook (stirring often) until it begins to lightly rown- approximately 2-3 minutes.
2. Add two cups of water and 1/2 teaspoon of salt to saute pan and bring to a boil. Reduce heat and simmer until couscous is tender, aproximately 10 minutes. Drain if necessary add to a large bowl to cool.
3. Meanwhile in a separate small bowl or measuring cup with a pour spout, add vinaigrette ingredients and whisk well until everything is well incorporated.
4. In the large bowl with cooling couscous, add the cucumbers and tomatoes. Add parsley, mint, shallots, and leeks. Mix well.
5. Drizzle vinairgrette on salad and mix well. Season with additional salt if needed.
6. Serve and enjoy!

33. Baked Mac and Cheese

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [’10’]

This baked mac and cheese is a blend of tender noodles in a rich and creamy cheese sauce, topped off with more cheese and baked to perfection. The ultimate macaroni and cheese recipe that always gets rave reviews!

Ingredients

• 2 tablespoons butter
• 2 tablespoons flour
• 2 1/4 cups water
• 4 cups milk (I use whole milk)
• 1 pound corkscrew pasta (uncooked, such as cavatappi or cellentani)
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 5 cups cheddar cheese (shredded, divided use)
• 1 cup mozzarella cheese (shredded)
• cooking spray

Instructions

1. Preheat the oven to 375 degrees F. Coat a 3-4 quart baking dish with cooking spray.
2. Melt the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
3. Pour in the water and whisk until smooth and just thickened. 
4. Add the milk and whisk until combined. 
5. Stir in the pasta, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
6. Cook for 10-12 minutes, stirring occasionally, until pasta is tender.
7. Turn the heat to low, then stir in 4 cups of cheddar cheese and the mozzarella. Keep stirring until the sauce is smooth. 
8. Spread the pasta mixture into an even layer in the prepared baking dish. Sprinkle the remaining cup of cheddar cheese over the top.
9. Bake for 15-20 minutes or until cheese is melted and pasta is bubbling. Serve immediately.

34. Instant Pot Mashed Sweet Potatoes

Instant pot mashed potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Yield: [‘4’]

The Instant Pot Mashed Sweet Potatoes make an easy and quick side dish that is delicious, filling and full of nutrients.

Ingredients

• 3 pounds Sweet Potatoes (peeled and sliced into 1-inch pieces)
• 1 tablespoon Butter
• 1/4 cup Sour Cream
• 1 clove Garlic (minced)
• 1 tablespoon Fresh Herbs (finely chopped)
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 cup water

Instructions

1. Peel sweet potatoes, slice them and put at the bottom of your instant pot. Add the water.
2. Set the Instant Pot on “Manual” or “Pressure cook” on high for 8 minutes. Allow the pressure to build up, then cook then let the pressure come down naturally.
3. Once the sweet potatoes are cooked, drain the water and mash them with the butter to get the creamy texture.
4. Add the garlic and stir to combine. For more creaminess, add sour cream or cream cheese.
5. Finally, season it with salt and black pepper and sprinkle with fresh herbs.

35. Savory Cheddar Jalapeno Cornbread Pudding

Cheddar Jalapeno Cornbread Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

This easy cheddar jalapeno cornbread pudding is the best comfort food side dish. Made with homemade or leftover cornbread, this savory bread pudding is a tasty side dish for the holidays or weeknight dinner.

Ingredients

• 1 9×13 inch or 2 – 8×8 inch pans of homemade, store bough or leftover cornbread (approximately 8 cups crumbled)
• 1 Tablespoon vegetable oil
• 1 medium jalapeno (seeded and diced)
• ½ medium white onion (diced)
• 2 cups shredded sharp white cheddar cheese
• 1 cup buttermilk
• 1 cup heavy cream
• 2 large whole eggs
• ½ teaspoon kosher salt

Instructions

1. Preheat the oven to 375˚ and grease a 9×13″ baking pan with butter or baking spray.
2. Crumble the cornbread, into similar sized pieces into the bottom of the prepared baking dish.
3. Heat the vegetable oil in a skillet on the stove top over medium heat and add in the diced jalapeños and onions. Cook for about 5 minutes, stirring occasionally, until softened.
4. Sprinkle the cooked jalapeños and onions evenly over the crumbled cornbread and then top with shredded cheddar cheese.  Using a large spoon or hands, gently toss the ingredients together.
5. In a small mixing bowl, combine the buttermilk, heavy cream, eggs, and salt. Whisk to break up the eggs and combine all of the ingredients.
6. Pour the liquid over the top of the cornbread mixture and using hands or the back of a large spoon, gently press down on the cornbread so it’s all moistened and absorbs the liquid.
7. Bake the cornbread pudding in the preheated oven for 30-35 minutes until golden brown and no longer jiggly in the middle.

36. Cowboy Beans

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

Recipe details: Prep: PT10M · Cook: PT140M · Total: PT150M · Yield: [‘8’]

This cowboy beans recipe is made with ground beef and bacon, all baked together in a sweet and savory sauce. A hearty side dish that pairs perfectly with grilled meats and seafood.

Ingredients

• 8 slices bacon (cut into 1/2 inch pieces)
• 1 pound ground beef (I use 90% lean)
• 1/2 cup onion (finely diced)
• 3 15 ounce cans pork and beans (partially drained)
• 3 tablespoons yellow mustard
• 3 tablespoons brown sugar
• 3 tablespoons molasses
• 1/3 cup ketchup
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh parsley leaves (chopped)
• cooking spray
• salt and pepper to taste

Instructions

1. Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
2. Cook the bacon in a skillet over medium heat until partially done. Remove the bacon from the pan.
3. Pour some of the bacon fat out of the pan, leaving about 1 tablespoon of fat in the pan. Add the ground beef and cook for 5-6 minutes, breaking up the meat into fine crumbles with a spoon.
4. Add the onion to the pan and cook for 3-5 minutes or until translucent. Season the onions with salt and pepper to taste.
5. Add the beans, mustard, brown sugar, molasses, ketchup and apple cider vinegar to the pan. Stir until well combined.
6. Pour the bean mixture into the prepared dish. Layer the pieces of bacon all over the top.
7. Bake for 60-90 minutes or until bean mixture has thickened and bacon is browned and cooked through. Stir to combine.
8. Sprinkle with parsley, then serve immediately.

37. Broccoli Cheddar Pasta Salad

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’10’, ’10 servings’]

This Broccoli Cheddar Pasta Salad Recipe is what happens when you can’t get to Walmart to get your favorite deli pasta salad. The broccoli cheese combination can’t be beat.

Ingredients

• 8 ounces Rotini Pasta (tricolor, cooked according to package instructions)
• 1/2 cup Light Mayonnaise
• 1/2 cup Sour Cream
• 2 tablespoons Sugar
• 2 tablespoons Apple Cider Vinegar
• 10 ounces Broccoli (fresh, uncooked)
• 8 ounces Cheddar Cheese (shredded)
• 1/3 large Red Onion (finely chopped)
• 1/4 teaspoon Salt (optional)
• 1/4 teaspoon Pepper (optional)

Instructions

1. Put on water to begin cooking the pasta according to the package instructions.
2. In a small bowl, combine mayonnaise, sour cream, sugar and vinegar. Set aside.
3. Cut off florets from the broccoli stems so there are only short stems. Chop lightly. Discard long, bulky stems.
4. Shred cheese.
5. Trim and chop onions.
6. In large bowl, toss broccoli florets, onions, and cheese with salt and pepper.
7. Stir in mayonnaise mixture.
8. Once pasta is cooked, drain in a colander and allow cool water to run over it until pasta is completely cooled. Shake to remove as much water as possible.
9. Add pasta to bowl of broccoli mixture and toss to completely coat.

38. Whole30 Creamed Spinach

Dairy Free Creamed Spinach- Easy 20 Minute Recipe 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’]

A rich, garlicky creamed spinach made dairy-free with nut milk and arrowroot flour instead of cream and cheese. Ready in 20 minutes and Whole30, Paleo, and vegan-friendly.

Ingredients

• 16oz baby spinach
• 1 teaspoon vegan butter
• 1/2 cup diced onion
• 4 cloves garlic roughly chopped
• 1 cup unsweetened nutmilk
• 2 teaspoons arrowroot flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon avocado oil

Instructions

1. Add ½ cup diced onion to a medium saucepan with 1 teaspoon of ghee or vegan butter and sauté over medium heat until translucent, 3–5 minutes.
2. Add the chopped garlic and sauté for 2 minutes, stirring often so it turns fragrant without browning or burning.
3. In a small bowl, whisk the nut milk and arrowroot flour together until fully combined with no lumps.
4. Pour the nut milk mixture into the saucepan with the onions and garlic, then add the salt and pepper. Whisk constantly over medium-low heat until the sauce thickens to a gravy-like consistency and coats the back of a spoon, about 3–5 minutes.
5. Blend the sauce directly in the saucepan with an immersion blender until smooth (or carefully transfer to a stand blender, blend, and return it to the pan). Keep on low heat.
6. In a separate large pot, heat 1 tablespoon avocado oil over medium heat. Add the spinach in small handfuls, stirring between additions so it wilts evenly instead of steaming in one big pile.
7. Once all the spinach has wilted, pour off any excess liquid released by the spinach, this is the key step for avoiding a watery final dish.
8. Pour the cream sauce over the spinach and stir to combine. Cook for another 5 minutes, stirring occasionally, until the sauce clings to the spinach rather than pooling at the bottom. Serve warm.

39. Elote Style Corn with Furikake

Elotes Style Corn with Furikake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘4’]

Elotes Style Corn with Furikake is a delicious umami dish inspired by Mexican street corn and flavored with Japanese ingredients. There are a few ways to enjoy this corn, including on the cob, cut into smaller servings, or cut off the cob and served as a salad.

Ingredients

• 4 ears of corn (shucked)
• 2 tbsp vegetable oil
• 2 tbsp butter
• ½ cup Kewpie mayo
• 1 tsp garlic powder
• ½ tsp kosher salt
• ½ cup crumbled cotija cheese
• 2 tbsp furikake
• ½ tsp togarashi
• 2 tbsp cilantro
• 1 lime (sliced into wedges)

Instructions Cook the Corn

1. Heat the oven – Heat the oven to 350°F.
2. Brush the corn – Brush the corn with the vegetable oil so that the cobs are evenly coated.
3. Cook the corn – Place the cobs on the baking sheet and place in the oven. Cook the corn for 30 minutes and turn halfway through. Then turn the heat up to 400°F and cook for an additional 5 minutes.

Mix the Kewpie Mayo and Garlic

1. Powder – While the corn cooks, add Kewpie mayo, garlic powder, and salt in a small bowl. Stir the ingredients together until well-mixed and the garlic powder is incorporated. Set aside.
2. Slather Corn with Butter and Garlic Kewpie Mayo – Remove the corn from the oven and place the cobs on a serving plate. Brush the corn with butter, then with the garlic Kewpie mayo mixture.
3. Add Cheese, Furikake, Togarashi, and Lime – Then, top the corn with grated cotija cheese, chopped cilantro, furikake, and togarashi. Finally, squeeze lime juice over the cobs and serve.

40. 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.

41. Keto Broccoli Salad

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

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT70M · Yield: [’12’]

Tastes just like the cookout classic, but THIS Keto Broccoli Salad contains no added sugar and only 2g net carbs!

Ingredients

• 4 cups Broccoli
• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon White Balsamic Vinegar
• 1/4 cup Red Onion (minced)
• 1/2 cup Cheddar Cheese (shredded)
• 4 slices Bacon (crumbled)
• Salt and Pepper (to taste)

Instructions

1. Wash and chop broccoli into bite sized pieces.
2. Place a pot of salted water over high heat and bring to a boil. When boiling, reduce heat to medium and add broccoli.
3. Cook for 3-4 minutes, then move broccoli to an ice bath. Drain broccoli and add to a large bowl.
4. In a small mixing bowl, stir together the sour cream and mayonnaise. Add vinegars, salt and pepper.
5. Add dressing to bowl with broccoli and toss to coat. Stir in the red onion, cheddar cheese and bacon.
6. Refrigerate for at least one hour before serving.

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