21 What to Serve with Cheese Fondue: 21 Dippers

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. Soft Pretzel Bites

Soft Pretzel Bites – video is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT75M · Yield: [’98’, ’98 pretzel bites (about 8 servings)’]

These soft pretzel bites are fluffy and perfect for dipping in beer cheese dip or your other favorite cheesy sauce. They are actually very easy and quick to make and taste so much better than store-bought!

Ingredients

• 2 tablespoons light brown sugar
• 1 cup warm water (240g)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 3 1/2 cups all-purpose flour (440g) (spooned and leveled not scooped*)
• 3 tablespoons melted butter
• 2 teaspoons fine sea salt
• 4 1/2 cups water
• 1/4 cup baking soda (65g)
• 1 egg
• coarse/pretzel salt

Instructions Make the dough:

1. Add the sugar into a medium/large mixing bowl. Add very warm water – it should be pleasantly warm to the touch (it’s best to check its temperature with a thermometer, it should be 100-110°F (38-43°C)). The water can’t be too hot or the yeast won’t work. Stir the water with sugar.
2. Stir in the yeast. Let stand for 5 minutes until foamy (a sign that the yeast is working).
3. Add all the other ingredients for the dough: flour, melted and slightly cooled butter, and salt (note about the flour: if you’re using measuring cups to measure out the flour, add 3 cups of flour first and then add the remaining 1/2 cup while kneading the dough if it’s still sticky, if using a scale you can add all the ingredients as written in one go).
4. Stir the dough with a spoon until roughly combined.
5. Knead the dough by hand or with a stand mixer fitted with a dough hook attachment – about 3-4 minutes until the dough is smooth and not sticky.
6. Cover the bowl with a kitchen towel and let stand in a warm place until roughly doubled in volume. You can put it in a turned off oven with a light on. It should take about 30-45 minutes.

Shape the pretzel bites:

1. Preheat the oven to 425°F (220°C).
2. Punch the dough with your fist to deflate it. Place the dough on the counter or on a rolling mat, shape it into a thick disc and cut into 8 parts.
3. Roll each part into a 1-inch (2.5 cm) thick rope, then cut the rope into 1-inch (2.5 cm) pieces..
4. Place the pretzel bites on a tray lined with parchment paper. Repeat with the remaining dough. Make sure your pretzel bites are really small, they will rise in the oven.

Cook and bake the pretzels:

1. Combine water and baking soda in a medium/large pot. Bring to a boil.
2. Add 8-10 pretzel bites at a time to the pot and cook for 15 seconds (it doesn’t have to be exactly 15 seconds but try not to cook them longer than 30 seconds).
3. Take them out with a slotted spoon and place on a baking sheet lined with parchment paper.
4. When all the pretzel bites have been cooked, brush them with beaten egg.
5. Sprinkle the pretzels with coarse salt.
6. Bake for 10-12 minutes or until golden.
7. Take out of the oven and let cool for 10 minutes.
8. Enjoy!

2. Lemon Arugula Salad with Pine Nuts

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

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

Lemon Arugula Salad with Pine Nuts is a quick and easy salad that is peppery, sweet and satisfying. Arugula is tossed with cherry tomatoes, toasted pine nuts and parmesan cheese and finished off with a lemony, olive oil dressing.

Ingredients

• 4 cups arugula (washed)
• 1 cup cherry tomatoes (halved)
• 1/2 cup pine nuts (toasted)
• 1/4 cup shaved Parmesan cheese
• 1/4 cup of Parmesan cheese (cut into thin slices)
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons lemon juice
• 1 1/2 teaspoons honey {or natural sweetener}
• 3 garlic cloves (minced)
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper

Instructions To toast the pine nuts:

1. Heat a dry large skillet over medium-low heat and toast pine nuts, stirring frequently, until pine nuts are golden in spots, about 3 minutes. Remove and set aside.

For the dressing:

1. In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.

For the salad:

1. Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese and a bit more black pepper. Serve immediately.

3. Apple Fennel Radish Salad

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

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

This apple radish and fennel salad is light and fresh, and easy to make with minimal prep time. Perfect for summer BBQs, picnics and potlucks!

Ingredients

• 3 small apples (de-cored, finely sliced)
• 1 medium fennel bulb (stalks and fronds removed, finely sliced)
• 1/3 cup pistachios
• 3-4 radishes (tops removed, finely sliced)
• 1 tbsp thyme leaves ((or parsley))
• 3 tbsp extra virgin olive oil
• 1 tbsp apple cider vinegar (optional, or white distilled vinegar)
• 1 tbsp apple juice
• 1 tsp honey
• pinch salt
• pinch black pepper (optional)

Instructions

1. Make the dressing by combining all the ingredients. Taste, and adjust the amount of oil, vinegar (if using) and apple juice to taste.
2. Toast the pistachios in a pan (without oil) for 4-5 minutes.
3. Finely slice the apples, along with the fennel and radishes (after removing tops, fronds and stalks, as appropriate).
4. Combine all the ingredients in a bowl and toss to combine, I would suggest using half the dressing to begin with, and then adding more to taste.
5. Arrange on your serving plate, and sprinkle with thyme. Enjoy!

4. Air Fryer Green Bean Fries

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

Ingredients

• 1 lb (450 g) fresh green beans, trimmed
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 1/4 cup mayonnaise
• 1 teaspoon lemon juice

Instructions

1. 1. Set up a dredging station with flour, eggs, and seasoned breadcrumbs.
2. 2. Dip each green bean first in flour, then in eggs, then in breadcrumbs to coat.
3. 3. Place coated beans in a single layer in the air fryer basket.
4. 4. Air fry at 400 F (200 C) for 6 to 8 minutes, until crisp and golden.
5. 5. Serve with a dipping sauce made by mixing mayonnaise and lemon juice.

5. 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!

6. Roasted Shishito Peppers

Roasted Shishito Peppers (Blistered & Charred in the Oven) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Oven-roasted shishito peppers are blistered, smoky, and ready in 15 minutes. Learn easy tips, substitutions, heat adjustments, and reheating.

Ingredients

• 1 lb Shishito peppers
• 1 tbsp avocado oil
• 1 tsp kosher salt (/sea salt)

Instructions

1. Preheat the oven to 450°F with the rack in the middle. Rinse the peppers and pat them completely dry.
2. Place the peppers in a mixing bowl. Drizzle with avocado oil and toss until evenly coated. Sprinkle with kosher salt and toss again.
3. Spread the peppers on the sheet pan in a single layer, leaving space between them. Bake 8 to 10 minutes, flipping once halfway through. Start checking at 7 minutes.
4. Move the peppers to a plate as soon as they come out. Sprinkle with a little more salt and serve hot with the dipping sauce(quick recipe in the notes section).

7. Air Fryer Roasted Potatoes

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

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

Air Fryer Roasted Potatoes are a simple side dish ready in less than 20 minutes. Easy ingredients with the perfect crispy crunch and texture.

Ingredients

• 1 ½ pounds golden baby potatoes
• 2 tablespoons olive oil
• 1 teaspoon italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup grated parmesan (optional)
• Fresh chopped parsley (for garnish)

Instructions

1. Wash and scrub the potatoes if needed. Depending on the size of the potatoes, cut in half or in quarters so they’re about 1 inch pieces.
2. Preheat the air fryer to 350°F/180°C.
3. In a large mixing bowl, toss the potatoes with olive oil, italian seasoning, garlic powder, salt, pepper and parmesan.
4. Transfer the potatoes to the air fryer basket and air fry for 10 minutes, shake the basket to flip the potatoes and cook for 8-10 more minutes or until fully cooked and the skins are crispy.
5. Garnish with chopped parsley and extra grated parmesan and serve.

8. Air Fryer Cauliflower

Air Fryer Cauliflower Recipe 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 servings’]

Our air fryer cauliflower recipe is a great way to encourage everyone to eat more fiber. Let’s check out the ingredients and see how it’s made.

Ingredients

• 20 oz cauliflower (cut into bite-sized florets)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp paprika
• 1 1/2 tbsp unsalted butter (melted)
• 3 tbsp cornstarch
• 1/2 cup all-purpose flour
• 0.5 oz grated Parmesan cheese
• 4 fl oz water
• 1/2 cup plain panko breadcrumbs
• 4 tbsp Heinz ketchup
• 2 tbsp parsley (roughly chopped)

Instructions

1. Preheat the air fryer at 375°F for 5 minutes.
2. Mix the batter: In a large mixing bowl, combine 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika, 1 1/2 tbsp melted unsalted butter, 3 tbsp cornstarch, 1/2 cup all-purpose flour, 0.5 oz grated Parmesan cheese, and 4 fl oz water. Whisk until smooth.
3. Coat the cauliflower: Add 20 oz cauliflower into the bowl of batter. Toss to coat evenly.
4. Bread the cauliflower: Put 1/2 cup breadcrumbs into a bowl or plate. Roll each cauliflower floret into the breadcrumbs to coat evenly on all sides. Put the breaded cauliflower on a plate and set aside.
5. Cook the cauliflower: Put the breaded cauliflower into the air fryer’s basket and cook for 15 minutes or until golden brown.
6. Garnish and serve: Remove the cauliflower from the air fryer and transfer it to a serving platter. Sprinkle with 2 tbsp freshly chopped parsley and serve immediately with 4 tbsp ketchup.

9. Oven Baked Garlic Parsley Fries

Crispy Garlic Baked Potato Wedges (+ Air Fryer Method) 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’]

These easy garlic baked potato wedges (air fryer method included) are tender and fluffy in the middle with a lightly spiced, crispy shell. They’re perfect for tossing with garlic and parsley for an addictive appetizer, side, or snack!

Ingredients

• 4-5 red or small russet potatoes (cut into small wedges)
• 1 Tablespoon of vegetable oil
• 1 teaspoon of salt
• 1 teaspoon of chili powder
• ½ teaspoon of paprika
• 2 Tablespoons of potato starch (for extra crispiness) (optional)
• ¼ cup of fresh parsley (chopped)
• 1-2 Tablespoons of garlic (finely chopped)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425 degrees F. Cut potatoes into small wedges and place on a baking sheet. Drizzle with oil, and sprinkle with salt, chili powder (or pepper), paprika, and potato starch if using. You could do this step in a bowl and mix it all there. Toss well to coat and spread in one even layer on the tray.
2. Bake for 10 minutes, remove the tray from the oven and springle the garlic. Put back in the oven and bake for another 5 to 10 minutes until fries are crispy and golden brown.
3. Toss with fresh parsley, adding additional salt and pepper to taste, if needed. Serve immediately with condiments of choice.

10. Rosemary Parmesan Bread

Garlic Herb Breadsticks from Pizza Dough is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT150M · Cook: PT10M · Total: PT160M · Yield: [’10’]

These Garlic Herb Breadsticks are a delicious way to spice up pasta dinners! Made with fresh herbs, honey, and a delightful homemade garlic butter topping, you’ll want to make these breadsticks for dinner weekly. Try dipping them in marinara sauce as an appetizer or side.

Ingredients

• 2/3 cup warm water, around 110 degrees
• 1 heaping teaspoon instant yeast, about half of a standard packet*
• 1 teaspoon honey*
• 1 Tablespoon chopped fresh rosemary*
• 1 Tablespoon olive oil, plus more for greasing
• 1 1/2 cups (195 g) bread flour, plus an extra 1/2 cup (65 g) if needed*
• 1/2 teaspoon granulated garlic powder
• 1 teaspoon Morton kosher salt
• 2 Tablespoons olive oil
• 1 Tablespoon salted butter
• 2 cloves garlic, minced finely
• 1 heaping teaspoon EACH chopped fresh rosemary, basil, & oregano*
• 1.5 ounces (1/2 cup) parmigiano reggiano, grated

Instructions

1. In the bowl of your stand mixer (or a large bowl), whisk together the water, yeast, honey, and rosemary. Let stand for a few minutes.
2. Add the olive oil, 1 ½ cups of the flour, garlic, and salt. Mix on low with the paddle or dough hook attachment until well combined. Add another ¼ – ½ cup of flour if your dough is still wet enough that it is sticking to the sides of the bowl. Once the dough stays wrapped around the hook, mix on medium speed for 5 minutes. You can also knead it by hand if you do not have a mixer. The dough should feel slightly sticky.
3. Form the dough into a ball. Grease the mixing bowl and dough well with olive oil, making sure the ball is coated.
4. Cover with a towel or plastic wrap and let rise in a warm environment for 1-2 hours or until it has doubled in size.
5. Once the dough has doubled, preheat the oven to 550 degrees (or as hot as it goes). Flour a clean surface. Gently tilt the bowl so the dough falls out. It will naturally begin to spread into a circle. Gently press and pull it into an oval that is about 9 x 13 inches.
6. Let it rest for at least 10 minutes. While the dough rests, combine the olive oil, butter, and garlic in a small saucepan. Heat over medium until the butter is melted. Remove from the heat. Stir in the remaining herbs. Set aside. Transfer the dough onto a pizza pan or baking sheet. Sprinkle with the parmesan cheese.
7. Drizzle the herb butter on top.
8. Bake for 10-13 minutes, rotating and checking the bread halfway through. Let cool and slice into breadsticks.

11. Herbed Beer Bread

Herbed Beer Bread Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘1’, ‘1 loaf’]

You are going to love this buttery, chewy bread! It will take about 5 minutes to mix and it is absolutely delicious warm from the oven. Enjoy it plain or try the Everything Bagel Seasoning and Cheddar variation.

Ingredients

• 2 and 3/4 cups all-purpose flour
• 2 tbsp. granulated sugar
• 2 tbsp. baking powder
• 1 tsp. salt
• 1/2 tsp. dried thyme
• 1 can (355mL/1 and 1/2 cups) beer at room temperature
• 2 tsp. melted butter (to brush on top)
• 1/4 cup butter at room temperature
• 1 tbsp. honey
• 1/8 tsp. vanilla
• 1 tbsp. dried minced garlic
• 1 tbsp. dried mixed onion
• 2 tbsp. poppy seeds
• 2 tbsp. sesame seeds
• 1/2 tsp. coarsely ground sea salt
• Herbed Beer Bread Mix Recipe (above)
• 1 tbsp. Everything Bagel Seasoning Mix, plus 2 tsp. to sprinkle on top (optional topping)
• 1 cup shredded cheddar cheese. 1/2 cup goes into the bread and 1/2 cup is sprinkled on top of loaf before baking.

Instructions

1. Herbed Beer Bread:
2. In a medium-sized bowl, combine all-purpose flour, granulated sugar, baking powder, salt and thyme. Stir well.
3. Add 1 can (355mL/1 and 1/2 cups) of  room temperature beer and stir just until combined.
4. p id=”instruction-step-4″>3. Pour into a greased 8×4-inch loaf pan.
5. p id=”instruction-step-5″>4. Bake in 375°F oven for 40 – 45 minutes or until crusty and golden brown.
6. id=”instruction-step-6″>5. Let stand in pan for 5 minutes. Remove and place on wire cooling rack.
7. is quick and easy to make and delicious spread on the baked Beer Bread. To make the honey butter, in a small mixing bowl combine butter, honey and vanilla and stir well to combine.
8. “instruction-step-8″>1. In a medium-sized mixing bowl, combine bread mix, 1 tbsp. of Everything Bagel Seasoning and 1/2 cup shredded cheddar cheese.
9. instruction-step-9″>2. Add 1 can (355mL/1 and 1/2 cups) of beer at room temperature to the Beer Bread Mix and stir just until combined.
10. struction-step-10″>3. Pour into a greased 8×4-inch loaf pan.
11. struction-step-11″>4. Top with other 1/2 cup cheddar cheese and 2 tsp. Everything Bagel Seasoning.
12. struction-step-12″>4. Bake in 375°F oven for 40 – 45 minutes or until crusty and golden brown.
13. ruction-step-13″>5. Let stand in pan for 5 minutes. Remove and place on wire cooling rack.

Store leftover bread wrapped in plastic wrap in the refrigerator for 4 to 5 days.

12. Air Fryer Chicken Meatballs

Air Fryer Chicken Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground chicken
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 2 tablespoons chopped parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup marinara sauce for serving (optional)

Instructions

1. 1. In a bowl, mix ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper until just combined.
2. 2. Shape into 1 to 1.5 inch meatballs.
3. 3. Lightly spray or brush meatballs with a little oil and arrange in air fryer or on a baking sheet.
4. 4. Air fry at 380 F (190 C) for 9 to 12 minutes, until cooked through and browned.
5. 5. If using marinara, toss meatballs in warm sauce before serving.

13. Air Fryer Sweet Potato Cubes

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

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

These easy Air Fryer Sweet Potato Cubes are the perfect balance of salty and sweet. They are tossed in olive oil, spices, and herbs and roasted until crispy and brown. Served with a tangy garlic aioli, these are the simplest and most flavorful side dish.

Ingredients

• 1 large sweet potato (1 pound) (peeled & cut in 1/2 inch cubes*)
• 1 Tablespoon olive oil*
• 1 teaspoon salt
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon pepper
• 1/4 cup mayonnaise
• 1 clove garlic (pressed)
• 2 teaspoons lemon juice
• 1/2 teaspoon lemon zest
• 1/8 teaspoon salt
• cracked pepper

Instructions

1. Review all recipe notes and instructions before beginning.
2. In a small bowl, combine the mayonnaise, garlic, lemon juice, zest, salt, and pepper. Cover and place in the refrigerator.
3. In a large bowl, combine the potato cubes, olive oil, salt, rosemary, paprika, garlic, and pepper.
4. Fill the air fryer basket with sweet potato cubes (All of them will probably not fit so I recommend cooking in batches.)
5. Air fry at 390 degrees for 11-13 minutes, shaking the basket halfway through.
6. Serve the potatoes with the chilled aioli.

14. Oven Roasted Asparagus

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

Ingredients

• 1 lb (about 450 g) asparagus
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice

Instructions

1. 1. Preheat oven to 425 F (220 C).
2. 2. Trim woody ends from the asparagus and pat dry.
3. 3. Toss with olive oil, salt, and pepper to coat.
4. 4. Arrange in a single layer on a baking sheet and roast 12 to 15 minutes until tender-crisp.
5. 5. Drizzle with lemon juice and serve.

15. Homemade Pretzels

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

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’10’, ’10 pretzels’]

Chewy on the outside, pillowy on the inside, with just the right amount of salt, your friends and family will love these homemade pretzels!

Ingredients

• 1 1/2 cups warm milk (approximately 110 degrees)
• 1 packet rapid rise yeast
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 tablespoon salted butter, melted
• 4 cups all-purpose flour
• 1/3 cup baking soda
• 8 cups water
• 1/4 cup coarse sea salt

Instructions

1. In a large mixing bowl, mix the warm milk, and yeast.  Allow this to sit for a few minutes.  Then whisk in the salt, brown sugar, and melted butter.
2. Gradually add flour to this mixture, 1 cup at a time. I use my standing mixer with my dough hook, but you could use a wooden spoon until the dough is too thick, then use your hands. (It will be a workout.) Add flour until the dough is no longer sticky (you may not need to use all 4 cups). Then turn it out onto a floured surface and knead it for 5 minutes.
3. Shape the dough into a ball and place it into a lightly greased bowl.  Cover it with plastic wrap and allow it to rest for at least 10 minutes.
4. While the dough is resting, preheat the oven to 400 degrees, line 2 baking sheets with lightly sprayed parchment paper, and prepare the baking soda water.
5. Bring the water and baking soda to a boil in a large pot.
6. Cut dough into 10 equal pieces and shape each piece into 18-inch-long ropes. Shape the ropes into pretzels. Press the ends in to make sure they are stuck down.
7. Use a slotted spoon to dip each pretzel in the baking soda water for about 30 seconds. Then allow the water to drip off of the pretzel and place it on the baking sheet lined with parchment paper. Do this for each pretzel. Sprinkle with salt as desired.
8. Bake at 400 degrees for 15 minutes or until golden. Serve immediately.

16. Roasted Zucchini and Potatoes

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

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘3’, ‘3 servings’]

This is a simple but delicious side that goes well with meat, fish or vegan dishes, and is such a classic. Most of the time is spent in the oven and it has minimal ingredients. Serves 3-4.

Ingredients

• 1.5 lbs potatoes (cut into halves or quarters if required)
• 1/2 large zucchini (sliced)
• 2 tbsp olive oil
• 4-5 thyme sprigs
• 1 green onion (optional, sliced)
• parsley (optional, to garnish)

Instructions

1. Add the potatoes to boiling water (lightly salted). Reduce to a light simmer, cover and cook for 10 minutes.
2. Preheat the oven to 200C / 390F. Pour the oil into your roasting tray and heat in the oven for 4-5 minutes.
3. Add the potatoes to the roasting tray, and move around to coat in the oil. Roast for 25 minutes. Then add the zucchini and thyme and roast for a further 15-20 minutes or until the potatoes and zucchini are fully cooked through.
4. Plate up in your serving dish, scatter on the green onion (if using) and sprinkle over some parsley.

17. Air Fryer Potato Wedges

Air Fryer Potato Wedges 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’]

15 minutes is all you need to make the best air fryer potato wedges. Lightly seasoned with salt & olive oil they’re baked to perfection i the easiest way possible – and a great healthier alternative.

Ingredients

• 6 medium-sized potatoes (each cut in 6-8 wedges)
• 1 tsp olive oil
• ½ tsp salt

Instructions Air Fryer Instructions

1. Preheat your air fryer by running it at 400°F (200°C) for 5 minutes.
2. Place potato wedges in a bowl and season with salt and olive oil, then mix well.
3. Place your potato wedges wedges in the air fryer basket and place it in your air fryer. Fry at 400°F (200°C) for 5 minutes, then take out the basket and shake it to mix. Repeat twice, until you’ve fried them for 15 minute total. Test to make sure they’re done – if not, fry for 3-5 minutes more. Then serve immediately!

Oven Instructions

1. Preheat your oven for 440°F (225°C) and line a baking tray with parchment paper.
2. Place potato wedges in a bowl and season with salt and olive oil, then mix well.
3. Place the wedges on the parchment paper, with the skin-side down. Bake in the middle of the oven for 25-30 minutes, until golden on the outside and soft on the inside. Mix once after 15 minutes.

18. Vegan Cornbread

This domain is for sale is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce

Instructions

1. 1. Preheat oven to 425 F (220 C).
2. 2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a bowl.
3. 3. Stir in almond milk, oil, and applesauce until just combined.
4. 4. Pour into a greased 8-inch square pan or into a muffin tin.
5. 5. Bake for 18 to 22 minutes, until a toothpick inserted in center comes out clean.
6. 6. Let cool slightly before slicing into servings.

19. Citrus and Arugula Salad with Marcona

Citrus and Arugula Salad with Fennel and Marcona Almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups arugula
• 2 medium oranges, supremed
• 1/2 cup fennel, thinly sliced
• 1/3 cup Marcona almonds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, combine arugula, orange segments, fennel, and almonds.
2. 2. Whisk olive oil, vinegar, honey, and a pinch of salt and pepper to make the dressing.
3. 3. Toss the salad with the dressing until evenly coated.
4. 4. Serve immediately.

20. Sourdough Focaccia

Soft & Bubbly Sourdough Focaccia Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT25M · Total: PT1080M · Yield: [‘1’, ‘1 large loaf’]

A delicious beginner recipe for homemade sourdough focaccia bread that is made with active sourdough starter. The soft, pillowy texture is incredible, and the bread gets lovely flavor from the olive oil and starter.

Ingredients

• 115 grams [active starter] at its peak – NOT discard
• 350 grams slightly warmer than room temp water
• 175 grams all-purpose flour, (preferably King Arthur brand)
• 300 grams bread flour
• 10 grams fine sea salt
• olive oil
• 2 tablespoons melted butter
• 2 cloves garlic (minced)
• 2 teaspoons dried oregano

Instructions

1. In a large bowl, use a fork to whisk the starter with water until incorporated.
2. Add flours and salt, and incorporate using hands and spatula. Put the bowl on your stand mixer and mix for about 1 minute on low speed, until there is no dry bits of flour. Cover bowl with towel and let sit for 30 minutes.
3. Then mix on speed 4 of your Kitchenaid stand mixer for 7 minutes. It will be loose and WET, that’s okay and exactly how it should be. This results in a light and airy finished bread. Drizzle 1 tablespoon olive oil evenly over dough. Let dough rest for 30 minutes with a damp cloth over the top of bowl.
4. Now stretch and fold four “corners” of the dough, basically on top of itself, just like you would do normally when making sourdough. Do this 3 to 4 few times around the bowl (no resting in between). It will be a wet and sticky dough.
5. Cover bowl and let rest several hours at room temperature until dough is just short of doubling, (using a straight sided vessel helps gauge growth SO much) has a few bubbles on top, has a glossy finish and is jiggly if you nudge the bowl. This usually takes another 5 hours if the temperature is around 72 degrees F in your house, quicker if temperature is warmer, longer if the temperature in your house is cooler. But how the dough looks is truly how you should tell when its done with bulk fermentation, rather than time.
6. Brush a 7×11 or 9×13 non-stick cake pan (do not use glass) liberally with 1 1/2 tablespoons olive oil, distributing all the way to sides of pan.
7. Using lightly oiled hands, gently scrape dough out into your cake pan. It will look like a big blob and be somewhat wet, and that’s okay! Using your hands gently stretch the the dough, leaving dough alone when it’s about 1 inche tall. You don’t want it to be thin. It will continue to spread out towards the edges of the pan as it goes through its final rise. Let rise in a warm spot, covered with a sheet pan that’s upside down (so it has room to rise) for about 1 1/2 to 2 hours until it is quite puffy, jiggly, airy, and has a few bubbles that look like they are on the surface. This amount of time will depend on how warm your house. Warmer will rise faster, cooler it will rise slower, so use the time given as an estimate.
8. Preheat oven to 425 degrees F. Drizzle2 tablespoons olive oil (don’t be shy) onto the top of the bread, rub some oil on your hands, and press your fingertips using your whole hand into the risen dough. Your fingertips should go all the way down through the dough, hitting the pan.
9. Put pan in oven on middle rack and bake for 15 minutes. Remove and brush dough with melted butter, oregano, and chopped garlic if desired. Turn oven down to 400 degrees F and bake for another 10 minutes. If you aren’t not adding the melted butter topping, do not turn down the oven and simply continue baking at 425 degrees for another 10 minutes. Let cool for 15 minutes and eat.

21. Veggie Skewers

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

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘4’]

These easy Grilled Veggie Skewers are perfectly charred, drizzled with tangy balsamic vinegar and brushed with a fresh garlic herb sauce. Made with red onion, zucchini, and colorful bell peppers, these delicious vegetable skewers cook evenly thanks to their similar cooking time.

Ingredients

• 4 medium red onion
• 4 medium zucchini (sliced)
• 2 red bell pepper
• 2 orange bell pepper
• 2 yellow bell pepper
• 2 green bell pepper
• olive oil (for brushing)
• Balsamic vinegar (for serving)
• 1/3 cup olive oil
• 5 cloves garlic (minced)
• 3 tablespoon fresh parsley (minced)
• 3 tablespoon fresh cilantro (minced)
• 1 teaspoon fresh rosemary (minced)
• salt (to taste)
• freshly ground black pepper (to taste)

Instructions

1. Soak approximately 8-12 wooden skewers in water for at least 15-30 minutes. The total number of skewers will vary depending on several factors, such as the size of each vegetable, the size of your vegetable pieces, etc.
2. Prepare the vegetables for the skewers. For each red onion, first peel, then slice in half. Chop each half into thirds, as if you were cutting a pizza (6 total pieces from one onion). Seed and chop each bell pepper into approximately 1-inch by 1-inch pieces. Finally, chop the zucchini into rounds.
3. Prepare the Garlic Herb Sauce- in a medium bowl whisk together the olive oil, minced garlic, parsley, cilantro, rosemary, salt, and pepper. Set aside.
4. Skewer the vegetables by alternating between red onion, zucchini, and the different colored bell pepper. Brush skewers with a light layer of olive oil.
5. Preheat grill to medium-high heat. Once the grill is hot, add skewers and grill for approximately 5-8 minutes per side, or until vegetables are just softening and browning around the edges.
6. Remove from heat, brush with garlic herb sauce and drizzle with balsamic vinaigrette, if desired. Enjoy!

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