21 What to Serve with Chicken Salad: 21 Best 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. Peri Peri Fries

Peri peri fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT25M · Total: PT27M · Yield: [‘4’]

Insanely good spicy peri peri fries! Forget paying out for takeaways, we show you how to make this easy recipe with only 3 ingredients! Perfect as a snack dipped in your favorite dipping sauce or as a side dish. You’re going to love these crispy, spicy fries!

Ingredients

• 2 po frozen French fries
• 4 tablespoons olive oil
• 6 tablespoons Peri peri seasoning

Instructions

1. Preheat your oven according to the packet instructions
2. Add your Frozen French fries to a baking tray, drizzle with olive oil and, using your hands, make sure the fries are coated evenly with oil and arrange them in a single layer. Then cook according to the packet instructions
3. When the fries are cooked, add them to a mixing bowl and sprinkle the peri peri seasoning and toss to evenly coat. Serve immediately and enjoy!

2. Air Fryer Brussel Sprouts

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

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

My air fryer Brussels sprouts are crispy on the edges and tender inside in just 15 minutes. Golden, caramelized, and way faster than roasting in the oven.

Ingredients

• 1 lb Brussels sprouts (halved)
• 1½ tablespoons avocado oil
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• lemon juice, balsamic vinegar, parmesan, or red pepper flakes (optional)

Instructions

1. Wash and dry the Brussels sprouts thoroughly. Trim the stem ends and remove all loose outer leaves. Halve sprouts under 1–1.25 inches; quarter any that are larger.
2. Add the Brussels sprouts to a bowl. Drizzle with 1–1.5 tablespoons avocado oil, salt, pepper, and garlic powder. Toss to coat evenly.
3. Preheat the air fryer to 375°F.
4. Add the Brussels sprouts to the air fryer basket in a single layer without overcrowding. Cook for 8 minutes, shake the basket, and cook for an additional 5–7 minutes, or until the edges are lightly crisp and golden.
5. Taste and adjust seasoning. Finish with lemon juice, balsamic, parmesan (optional), or red pepper flakes.

3. Cheese Garlic Bread

Cheese Garlic Bread (Super Easy!) 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’]

Fantastic side to an indulgent meal or if you’re hardcore, have this any time of the day because you can. Love cheese stuffed garlic bread but are put off by the countless ingredients added in the ones at your local supermarket (which by the way, don’t even include actual butter!? Even the expensive ones!) Yep, me too. It’s such an easy thing to make so why not just have the good stuff!!

Ingredients

• 1 French stick (aka baguette (note 1))
• 100 g /3.5oz unsalted butter (melted or soft at room temperature)
• 4 cloves garlic (minced)
• 1 tbsp fresh parsley (minced)
• 4 pinches sea salt (~¼ tsp)
• 1 cup shredded mozzarella ((note 2))
• 1 cup shredded cheddar ((note 2))

Instructions

1. Preheat oven at 220°C/430°F.
2. Slice the french stick, at about 2.5cm/1 inch apart but not all the way through. The slices should remain intact. Cut the french stick into two even halves, forming two shorter loaves.
3. Combine melted butter, salt, fresh parsley and garlic. Mix well.
4. Place the french sticks onto a sheet of foil paper, ensuring plenty of room along the edges.
5. Spoon about ½ tsp of garlic butter mixture into cut sides of bread, if you’ve got some leftovers, just go back and evenly distribute the butter into the incisions. (note 2)
6. Combine the shredded cheeses and generously stuff the cheeses into the incisions. About a small pinch of shredded cheese in each incision. The bread loaf will curl slightly, that’s okay.
7. With the stuffed and buttered french sticks side by side, wrap the edges with excess foil paper. Leave the top exposed.
8. Bake on the middle shelf of the oven for 12 to 15 minutes until cheese starts to blister and bread crisp golden.
9. Serve immediately and enjoy!

4. Cucumber Tomato Salad

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

Recipe details: Prep: PT5M · Cook: PT1M · Total: PT6M · Yield: [‘4’]

Refreshing and light, Cucumber Tomato Salad with our homemade Italian Dressing. This is a great side dish and also great over salad.

Ingredients

• 1 large cucumber (english)
• 1 large tomato
• 1/4 cup red onion

Instructions

1. Slice and chop the cucumbers, tomatoes, and onion.
2. Add the veggies to a large bowl and cover with Italian dressing, mix until combined.
3. Serve right away or refrigerate until ready to serve

5. Cheesy Brussel Sprouts with Bacon

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 4

Cheesy Brussels Sprouts with Bacon is an easy side dish that will leave everyone wanting more! Crisp sauteed brussels sprouts and smoky bacon are oven-baked in a creamy garlic sauce topped with parmesan and mozzarella cheese. (keto-friendly and gluten-free)

Ingredients

• 200g bacon rashers, chopped
• 2 tablespoon butter
• 700g brussels sprouts, halved and ends trimmed
• 4 cloves garlic, minced
• Salt & pepper to taste
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1 1/2 cups heavy cream
• 1 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese, finely grated
• Fresh chopped parsley for garnish (optional)

Instructions

1. Remove bacon. Using a slotted spoon, remove the bacon from the skillet leaving behind the bacon grease. Place the bacon on a paper towel-lined plate for later use.
2. Sautee the Brussel sprouts and garlic. Lower heat to a medium-high heat and add the butter to the skillet. Allow the butter to melt and then add Brussels sprouts and garlic. Sautee until golden and tender – about 3 minutes.
3. Add the seasoning. Once the Brussel sprouts are tender and golden, add the salt, pepper, onion powder, and dried parsley. Mix to combine.
4. Add the cream and bacon. Lower the heat and add the heavy cream and prepared bacon. Simmer for 5 minutes.
5. Top with cheese. Sprinkle over the mozzarella and parmesan cheese.
6. Bake. Place the skillet in the center of the oven and bake for 15 – 20 minutes.
7. (optional) Broil. You can broil the dish for 5 minutes if you prefer a more golden cheese topping.
8. Serve. This dish is best served warm. An optional garnish is fresh chopped parsley.

6. No Knead Bread

No Knead Bread: Unbelievably Easy, Incredibly Delicious! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT777M · Yield: [‘1’, ‘1 loaf’]

PLEASE NOTE: THIS RECIPE REQUIRES THAT YOU PLAN AHEAD! I usually mix my dough in the evening (9 pm or later) then when it is ready in the morning or afternoon, I put it on the cloth to rise for 2 hours and bake it. If you cannot be home for 3 hours during the time that the bread is risen, plan to make it at a different time.

Ingredients

• 4 cups all-purpose flour ((good quality, like King Arthur))
• ½ cups whole wheat ((or omit the wheat and replace it with ½ cup / 70 gram more all purpose flour))
• 18 oz water
• 2 ½ tsp Maldon salt ((salt varies in saltiness, so taste your salt))
• ¼ tsp dried yeast ((or 3 g fresh yeast, preferably not instant or quick-rise))
• 1 Tbsp wheat germ ((optional, or crushed flaxseed))

Instructions

1. (See my tips in the notes section below): Mix all the ingredients together in a large bowl until everything comes together. This will only take a few minutes, maximum.
2. Cover with a plate or plastic wrap and let rise for 12 to 18 hours or until it’s risen (about 4 times in mass and is soft and bubbly.)
3. Using a spatula, mix down the dough/batter to remove all the air from it and form into a nice round in the bowl.
4. Put a tea towel on the countertop and sprinkle liberally with flour and some other grain like wheat germ or oat bran to keep the dough from sticking to the cloth. Don’t be shy or the loaf will stick.
5. Using the spatula, dump the dough onto the floured cloth, put the edges of the cloth over the top and allow to rise for 2 hours.

Baking:

1. Preheat the oven AND THE POT for 20 minutes (longer than when it just comes to temperature). I bake my no knead bread on convection, 495 °F (260°C) for 30 mins., then lower to 465°F (240°C),
2. When the oven is at the 495 temperature for about 10 minutes, carefully remove the pot from the oven and put it on the counter near the dough. Lift both sides of the tea towel and dump the loaf into the hot pan. Place the lid onto the pot and put into the oven and bake for 30 minutes. After half an hour, REMOVE THE LID, and bake for 8-11 minutes longer, depending on your preference of color and crustiness.)
3. If you don’t have a convection oven: 500°F (260°C) or as hot as your oven will go, then lower to about 475°F (245°C); adjust according to your own oven.
4. Carefully, remove the pot from the oven, and the loaf from the pot immediately, and place on a cooling rack.
5. Cool for at least 3 hours before slicing.

7. Potato Fritters

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

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

Potato Fritters are my go-to when I want something crispy and comforting that comes together quickly with a handful of pantry staples. Grated Yukon Gold potatoes mixed with onion, egg, and flour create a batter that fries up into perfectly golden fritters, crispy all around the outside with a soft and savory interior that holds together beautifully. I love making them for weekend breakfasts and easy dinner sides because they reheat so well. Store in an airtight container in the fridge for up to 3 days and crisp them back up in a hot skillet before serving.

Ingredients

• 1 pound Yukon Gold potatoes (peeled)
• ½ cup onion (finely chopped)
• 1 egg
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• Black pepper (to taste)
• Oil or clarified butter (for frying)
• Green onions (for serving)
• Yogurt (for serving)

Instructions

1. Finely grate the potatoes, then place them in a clean kitchen towel and squeeze out as much liquid as possible into a bowl. Set the grated potatoes aside.
2. Let the liquid sit for a minute, then carefully pour it off, leaving the starchy residue at the bottom. Add this starch back into the potatoes for better texture.
3. In a large bowl, combine the grated potatoes, chopped onion, egg, flour, salt, and pepper. Mix until everything is evenly combined.
4. Heat a generous amount of oil or clarified butter in a large pan over medium heat. Once hot, spoon portions of the mixture into the pan and shape into pancakes (about 10–15 cm or your preferred size). Flatten slightly so they cook evenly.
5. Cook for about 4–5 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning.
6. Transfer the cooked fritters to a plate lined with paper towels to absorb excess oil. Keep them warm in a low oven while cooking the remaining batches.
7. Serve warm, topped with green onions and a dollop of yogurt.

8. Parsnip Scones

Savory Parsnip Scones (Parsnip Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [‘8’]

Savory scones made with parsnip that are perfect with soups!

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ⅓ cup unsalted butter ((cold))
• 1 cup parsnip ((grated/shredded))
• 1 egg
• 4 oz buttermilk

Instructions

1. Heat oven to 400ºF (205ºC)
2. In a bowl, place the flour, baking powder, and salt. Mix lightly to combine.
3. Put the buttermilk in a measuring jug. Beat the egg in a small bowl, then pour into the buttermilk. Stir to combine.
4. Place the butter in the center of the dry ingredients and cut with a knife into about 16 pieces. Next, take another knife, or pastry blender and cut/mix the butter into the flour until resembles coarse crumbs, finishing off the pastry using your hands once the pieces have become quite small.
5. Make a well in the center of the dry ingredients and pour in the egg and buttermilk, (reserving one tablespoon of liquid in the jug).
6. Mix gently with a wooden spoon until a dough begins to form, just about 10 seconds. Add the grated parsnip and gently mix in evenly.
7. Place dough onto a clean, well-floured surface. Form into a ball, then pat out to approximately ¾″ (1.9 cm) in thickness. Do not knead the dough or it will make the scones tough. With sharp cutters, cut out scones and place on silicone baking mat or parchment lined baking tray. Gently knead scraps together and repeat until dough is finished, (make a “runt” with the remaining little bit of dough).
8. Using a pastry brush, brush the tops of the scones with the remaining egg/buttermilk mixture.
9. Place in middle of preheated oven for about 9 minutes, then turn tray 180º and continue to bake for another 9 minutes or until scones look golden brown on top

9. Beet Salad with Candied Walnuts

Easy Beet Salad {With Candied Walnuts and Goat Cheese} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 3

This simple and delicious beet salad is a wonderful side dish or appetizer. Its tangy, creamy, and has a sweet crunch!

Ingredients

• Candied Walnuts:
• 1 cup whole walnuts
• 1/4 cup brown sugar
• 1/2 tablespoon butter
• Beet Salad:
• 1 jar of pickled beets (15 oz)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 4 oz fresh goat cheese log

Instructions

1. Candied Walnuts:Line a sheet pan with parchment paper and set aside.
2. With a heavy bottom or non-stick pan on medium low heat; add walnuts, brown sugar, butter and 1 tablespoon water. Stir until the sugar starts to melt and turn a dark caramelly brown color, approximately 3-5 minutes.
3. Transfer to the prepared sheet pan and spread into a single layer so that the nuts are not sticking together in a big clump. You’ll want to move fast before the sugar becomes hard. Once the candied nuts have cooled for a few minutes and the sugar coating has completely hardened, you can break them apart with your hands.
4. Beet Salad:Drain any liquid from the jar of pickled beets and set aside.
5. In a medium bowl prepare the vinaigrette dressing: add olive oil, balsamic vinegar, kosher salt, black pepper and whisk to combine. Add the drained beets to the bowl and stir to coat.
6. Remove the beets (leaving the vinaigrette) from the bowl and arrange on a plate, then add crumbled or sliced goat cheese and sprinkle with candied walnuts. Top with a few splashes of the reserved balsamic vinaigrette that’s remaining in the bowl.

10. Marinated Green Bean Salad

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

Ingredients

• 1 pound green beans, trimmed
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled (optional)

Instructions

1. 1. Blanch green beans in salted boiling water 2–3 minutes; plunge into ice water and drain.
2. 2. Whisk together olive oil, lemon juice, vinegar, garlic, mustard, oregano, salt, and pepper to make the dressing.
3. 3. Toss beans with the dressing, red onion, and tomatoes until well coated.
4. 4. Chill 15–30 minutes to marinate for more flavor.
5. 5. Sprinkle with feta if desired and serve.

11. Spicy Pumpkin Soup

Spicy Pumpkin Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

Delicious, curry-roasted pumpkin soup that just needs a sheet pan and a blender! This creamy soup is vegan and zero waste! Save those pumpkin seeds and roast them up.

Ingredients

• 3 lbs pumpkin (medium sized pumpkin, check notes for substituting puree )
• 2 tablespoons avocado oil
• 2 teaspoons cumin powder
• 2 teaspoons coriander powder
• 2 teaspoons garam masala (optional)
• 1 teaspoon red chili powder (substitute cayenne or red chili flakes and adjust to your spice tolerance!)
• 1 onion (medium sized)
• 4 cloves garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 cups vegetable stock
• ½ cup coconut milk (optional)
• 1 teaspoon ginger

Instructions

1. Preheat your oven to 350°F
2. Slice your pumpkin in half. Remove and save the seeds for roasting. Drizzle 2 tablespoons of avocado oil (one per side), and rub in the spices on the flesh of the pumpkin (i.e., 2 teaspoons each of cumin powder, coriander powder, and optional garam masala, as well as 1 teaspoon of red chili powder). Place skin side down on a baking sheet. Chop up an onion into halves and place them on the same baking sheet, along with four cloves of garlic.
3. Optional: If you plan to roast your seeds, remove any fleshy strings and dry them first. Then, toss in avocado oil with salt, pepper, and any other spices of your choice. Transfer to a baking sheet and toast for 10-15 mins.
4. Roast your pumpkin, onion, and garlic cloves for 40 to 45 minutes.
5. Once the pumpkin is roasted, allow to cool down (if your blender cannot accommodate hot foods) or proceed to the next step if you have a blender that has a soup setting.
6. Scoop out the flesh of the pumpkin, the roasted onions and garlic, and add to the blender along with 4 cups of vegetable stock and ½ cup of coconut milk (optional). Blend until smooth.
7. If your blender does not have a hot soup setting, then add the ingredients to a large Dutch oven or pot and bring to a mild simmer. Let it cool down and then blend.
8. Your spicy pumpkin soup is ready! Top with toasted pumpkin seeds or a drizzle of coconut milk or other herbs as you like!

12. Tater Tots

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

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

Air Fryer Tater Tots are a fun, kid-friendly, healthier version of the fast-food favorite.

Ingredients

• 6 large potatoes (or 8 medium, peeled)
• 2 tablespoons cornstarch
• 1 ½ teaspoons dried oregano
• 1 teaspoon garlic powder
• salt

Instructions How To Make Tater Tots in Air Fryer:

1. Preheat the air fryer to 350 degrees F / 180 degrees C.
2. Boil the potatoes till they are about half cooked and then plunge them into a cold water bath to stop the cooking process and cool them down.
3. Using a box shredder, shred the cooled potatoes into a large bowl, then squeeze out any excess water.
4. Add in the rest of the ingredients and combine. Then form the mixture into individual tater tots (I was able to make about 20).
5. Place half of the homemade tater tots into the air fryer basket (making sure they don’t touch) and cook for 18-20 minutes till golden brown. Turn the tots twice during cooking so that they brown evenly.
6. Remove the tater tots and keep warm, then repeat steps to make the remaining air fryer tater tots.
7. Serve your air fryer tater tots with a side of vegan ranch dressing or tomato sauce for dipping.

Homemade Tater Tots In The Oven:

1. Preheat oven to 400 degrees F / 200 degrees C / fan-assisted 180 degrees C / gas 6.
2. Boil the potatoes till they are about half cooked and then plunge them into a cold water bath to stop the cooking process and cool them down.
3. Using a box shredder, shred the cooled potatoes into a large bowl, then squeeze out any excess water.
4. Add in the rest of the ingredients and combine. Then form the mixture into individual tater tots (I was able to make about 20).
5. Place formed tater tots on a baking tray and bake for 18-20 minutes till golden brown.
6. Serve your homemade tater tots with a side of vegan ranch dressing or tomato sauce for dipping.

13. Southern Coleslaw

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

Recipe details: Prep: PT5M · Cook: PT1M · Total: PT65M · Yield: [‘5’, ‘5 servings’]

This tangy Southern Coleslaw Recipe is a super easy and versatile side dish!

Ingredients

• 1 pound (450g) shredded cabbage (about half a small cabbage)
• 1 small carrot (shredded)
• 3 green onions (finely sliced)
• 1/2 cup (115g) mayonnaise
• 2 tbsp apple cider vinegar
• 1 1/2 tbsp white sugar
• 1 1/2 tbsp buttermilk
• 1 tsp dijon mustard
• 1 tsp celery seed
• 1-2 tsp dried dill
• salt (to taste)

Instructions

1. Mix together the first 3 ingredients in a large bowl and set aside.
2. In another bowl, mix together all the dressing ingredients until combined.
3. Combine the 2 bowls and mix all together until combined.
4. Let sit for 60 minutes for the flavors to blend in refrigerator, stir again and then serve.

14. Garlic Parmesan Knots

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 garlic knots’]

These garlic parmesan knots are perfect for busy weeknights! Delicious as a side dish for pastas, salads, roasts, and more.

Ingredients

• 5 tablespoons butter, melted
• 3 garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 (13.8 ounce) tube refrigerated pizza dough
• 1 Tablespoon finely chopped parsley
• 3 Tablespoons grated parmesan cheese

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, mix together the melted butter, garlic, the herbs, salt, and pepper. Set aside.
3. Over a large cutting board, unroll the pre-made pizza dough into a flat rectangle. Then use your hands to bring the dough together to form a 12-inch log.
4. With a knife, slice the log into 12 pieces about 1-inch long each.
5. Use your hands to roll each piece on the cutting board into a longer rope. Then cross one end of the rope over the other, as if you were about to tie shoelaces.
6. Then fold one end through the center opening and form a knot. If the ends are long, you can fold and tuck the ends into the dough.
7. Place each formed dough knot onto the prepared baking sheet. Dip a pastry brush into the bowl of butter herb mixture, then brush onto each garlic knot. Be sure to pick up the garlic knots and brush all sides.
8. Place the baking sheet in the oven and bake for 20 to 25 minutes, just until the tops of the knots are golden brown. Remove from the oven and immediately brush more herb butter mixture on top, then immediately sprinkle parsley and grated parmesan cheese over each knot.
9. Serve immediately.

15. Watermelon Salad with Cucumber and Mint

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

Recipe details: Prep: PT10M · Cook: PT2M · Total: PT12M · Yield: [‘8’]

Refreshing Watermelon Salad is perfect for summer entertaining! You can make this side dish salad recipe sweet or savory. Vegan, oil-free, and gluten-free.

Ingredients

• 3 cups watermelon (chopped)
• 1 cup strawberries (chopped)
• 1 Persian cucumber (chopped (mini seedless cucumber))
• 5-7 leaves mint (chopped)
• 1/2 cup blueberries
• 1 lime (juiced)
• 1 pinch salt
• 1 teaspoon sweetener (maple syrup or honey) (optional)

Instructions

1. Chop up the watermelon, strawberries, cucumber, and mint.
2. Place the chopped fruit into a large bowl along with the blueberries.
3. Juice the lime and then mix the lime with the salt. 
4. Pour the lime juice into the bowl of fruit and then mix to combine.
5. Refrigerate until ready to serve.

16. Corn Chowder

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

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

Instant Pot Corn Chowder is a creamy, hearty, comforting chowder with fresh or frozen corn, bacon, potatoes, cheese, green onions, made in the Instant Pot.

Ingredients

• 2 tablespoons oil or butter
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced ((or diced jalapeno))
• 1 tablespoon minced garlic
• 3 cups vegetable broth ((or water or chicken broth))
• 1/2 tsp each salt and pepper
• 2 teaspoons Italian Seasoning
• 6 small potatoes, cubed
• 2 cups corn ((about 4 ears of corn))
• 2 cups heavy cream ((or half and half))
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon, chopped
• 1/2 cup chopped green onions

Instructions

1. Press the Saute button for High. Wait until the display says “Hot” and then add oil or butter.
2. When the oil is hot, add the chopped onions, green and red bell peppers and cook for about 3 minutes, stirring frequently. Add minced garlic and stir for about 1 minute.
3. Pour in the water (vegetable or chicken broth).
4. Add salt, pepper, and Italian Seasonings
5. Add the potatoes and corn
6. Place the lid on the Instant Pot and move the pressure release valve to the SEALING position. Select MANUAL or PRESSURE COOK (depending on model) and HIGH PRESSURE and use the +/- button to adjust the cooking time to 10 minutes.
7. After the Instant Pot has finished pressure cooking, do a controlled quick release by carefully moving the pressure release valve to the VENTING position and then moving back to the SEALING position. Do this several times. It may take about 2 minutes.
8. Pour in the heavy cream (or half and half) and stir. Then add shredded cheese and stir.
9. Top with chopped cooked bacon and chopped green onions just before serving.

17. Marinated Chickpeas

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

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

The perfect make-ahead recipe, these marinated chickpeas come together in the blink of an eye. Just add everything to a mixing bowl and stir. Easy.

Ingredients

• 1 (13-oz) jar chickpeas ((drained and rinsed))
• 1 medium shallot ((chopped fine))
• 8 green onions ((finely sliced))
• 2 cloves garlic ((minced))
• 1/2 cup chopped flat-leaf parsley
• 1/2 teaspoon fine sea salt
• 1 tablespoon gochugaru
• 3 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar

Instructions

1. Dump the chickpeas in a medium mixing bowl, and then add the shallot, garlic, green onions, parsley, sea salt, gochugaru, olive oil, and vinegar. Stir to combine.
2. Allow the chickpeas to marinate and soak up all the flavors of the herbs for 10 minutes before serving. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.

18. Garlic Parmesan Kale Chips

Organic Garlic Parmesan Kale Chips Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: 20

I never in my life thought I would eat Kale, but these Organic Garlic Parmesan Kale Chips have completely changed my mind.

Ingredients

• Olive Oil
• 1/4 tsp salt, Himalayan Sea Salt
• ½ tsp garlic, or 1 tsp minced to taste
• ½ cup parmesan, grated not shredded

Instructions

1. Preheat oven to 375 degrees
2. Wash and dry your kale. A salad spinner works wonders. Don’t forget to remove the stems as they become hard when you cook them.
3. Add your kale to a med – large bowl and drizzle olive oil over the top of them.
4. Add garlic, parmesan and salt and toss till well coated.
5. Layer on a baking sheet and cook for 15- 20 mins or until golden brown.

19. Pumpkin Lentil Soup

Creamy Pumpkin Lentil Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This delicious pumpkin lentil soup is creamy with a hint of curry. It’s the perfect way to warm up on a cold evening.

Ingredients

• 4 Tablespoons Olive Oil (divided)
• 4 1/2 Cups Pumpkin (peeled and cubed)
• 4 medium Carrots (chopped)
• 2 heads Garlic (halved)
• 3 sprigs Fresh Thyme
• Salt & Pepper (to taste)
• 1 Cup Yellow Onion (diced)
• 2 stalks Celery (diced)
• 2 teaspoon Curry Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Ginger
• 3 Cups Vegetable Broth (plus extra to thin, if desired)
• 15 ounce Lentils (one can, drained & rinsed)
• 13.6 ounce Coconut Milk (one can)

Instructions

1. Preheat the oven to 400 °F (204 °C)
2. Place the pumpkin, carrot, garlic, and thyme in a large roasting dish. Drizzle with olive oil and season with salt & pepper.
3. Place the roasting dish in the center of the oven and roast for 25 – 35 minutes, or until vegetables are lightly golden brown and cooked through.
4. Add 2 Tablespoons of olive oil to a large saucepan over medium heat. Add the onion and celery and allow to cook for 5-7 minutes, or until softened.
5. Add the curry powder, ground cumin, and ground ginger. Stir while cooking for 1 minute or until fragrant.
6. Remove the thyme sprigs and the garlic heads from the roasted vegetables and add the pumpkin and carrots to the saucepan.
7. Add the lentils, vegetable broth, and coconut milk to the saucepan. Allow to simmer for 15 – 20 minutes.
8. Use an immersion blender to blend the soup until it is smooth and creamy.
9. Pour the soup into serving bowls, add your garnish, and enjoy!

20. Smothered Potatoes

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

Smothered Potatoes are a classic Southern side dish made with starchy potatoes, butter, peppers, onions and fragrant Cajun or Creole seasonings.

Ingredients

• 3 medium potatoes (cut finely in rings)
• 3 Tablespoons butter
• 1 medium red bell pepper (cored, seeded and chopped)
• 1 medium onion (sliced)
• 1 garlic clove (chopped)
• 2 Tablespoons olive oil
• 1 teaspoon creole seasoning or cajun seasoning
• 1 teaspoon sea salt (more if needed)
• 1/4 black pepper

Instructions

1. Place the potatoes in a bowl of cool water after you cut them in rings.
2. In a large heavy skillet, melt butter over medium heat. Add in onion, garlic and bell pepper and cook until tender. Remove the onion mix from the pan with a wooden spoon and leave on the side.
3. Now add olive oil to the skillet then add potatoes and cook until lightly browned on both sides.
4. Spread onion mix on potatoes and spices. Combine well. Cover the pan and reduce the heat to low.
5. Cook for about 10 – 15 minutes until potatoes are tender. Serve immediately.

21. Baked Sweet Potatoes with Feta Cheese

Baked Sweet Potatoes with Feta Cheese Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’]

Make these addictive, quick and easy oven Baked Sweet Potatoes with a Feta Cheese topping for a tasty and healthy side dish or snack.

Ingredients

• 2 lbs. sweet potatoes (about 4 medium)
• 1 Tablespoon olive oil (extra virgin)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried chilli flakes
• 1/2 teaspoon sumac (optional)
• 1/2 teaspoon salt
• freshly ground black pepper ( to taste)
• 4 ounces Feta cheese
• 1 Tablespoon plain yogurt
• 1 teaspoon dried oregano

Instructions

1. Position a rack in the center of the oven and pre-heat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Prepare a sheet of foil paper by folding it to hold the bloc of feta cheese. Place the cheese on the foil and set aside.
4. Peel and cut sweet potatoes into wedges.
5. In a large bowl, toss the sweet potatoes wedges with olive oil, dried oregano, chilli flakes, sumac, salt and pepper.
6. Spread sweet potatoes in a single layer onto baking sheet and bake in the oven for approximately 20 minutes.
7. After 20 minutes, turn the sweet potatoes and add the feta cheese (in the foil container) onto the baking tray. Bake for an additional 10 to 12 minutes until potatoes are tender and nicely browned and the feta cheese has softened.
8. Remove the baked Feta cheese from the tray place it in a small bowl and add the yogurt and oregano. Mix well. Serve cheese mixture on the side or top the sweet potatoes with it.

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.