41 What to Serve with Meatloaf: 41 Meatloaf 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. Air Fryer Carrots

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

Ingredients

• 1 lb carrots, peeled and cut into batons
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped parsley for garnish (optional)

Instructions

1. 1. Toss carrots with oil, honey, garlic powder, paprika, salt, and pepper.
2. 2. Place in the air fryer basket in a single layer.
3. 3. Cook at 400°F (200°C) for 10 to 12 minutes, shaking halfway through, until tender and caramelized.
4. 4. Transfer to a plate and garnish with parsley if desired.

2. Garlic Roasted Mushrooms

Roasted Mushrooms with Balsamic Vinegar Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘4’, ‘4 servings’]

Roasted mushrooms tossed with balsamic vinegar and garlic bake up juicy and tender. A 7-ingredient side dish that’s gluten free and dairy free. Perfect for holiday dinners or busy weeknights.

Ingredients

• 1 pound mushrooms ((see Note))
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons olive oil
• 2 cloves minced garlic
• 1 teaspoon kosher salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)

Instructions

1. Preheat your oven to 400°F and set aside a 9×13-inch baking pan.
2. Prepare 1 pound mushrooms by wiping with a soft brush or clean towel to remove the dirt. Trim the stems and, if any are much larger than the others, cut in half or quarters so all pieces are an even size. Place the mushrooms in the pan.
3. In a small bowl, mix 3 Tablespoons balsamic vinegar, 2 Tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper together.
4. Pour the marinade over the mushrooms and toss to coat completely, massaging with your hands if needed to get them thoroughly coated.
5. Remove the leaves from 1 sprig fresh rosemary and sprinkle over the mushrooms.
6. Place the pan in the oven and bake at 400°F for 20-30 minutes until soft and slightly browned.
7. Transfer to a bowl and drizzle the pan juices over the mushrooms.
8. Serve immediately. You can also store covered in the refrigerator for 3 or 4 days, or freeze for up to 3 months.

3. Old Fashioned Macaroni Salad

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

Ingredients

• 8 oz elbow macaroni (dry)
• 1/2 cup mayonnaise
• 3 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped red onion
• 2 hard boiled eggs, chopped
• 2 tablespoons sweet pickle relish
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. 1. Cook pasta in salted water until al dente, drain, and rinse under cold water; drain well.
2. 2. In a large bowl, whisk together mayonnaise, sour cream, mustard, sugar, salt, and pepper.
3. 3. Add macaroni, celery, onion, eggs, relish, and parsley; toss to combine until evenly coated.
4. 4. Taste and adjust seasoning; refrigerate at least 30 minutes before serving.

4. Crispy Sheet Pan Roasted Potatoes

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

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’, ‘6 people’]

Crispy Roasted Potatoes are an easy, delicious side dish! Learn how to make perfectly cooked roasted potatoes in oven. No more wondering how long to roast potatoes in oven – we’ve got you covered!

Ingredients

• 4 cups cubed russet potatoes (cut in 1/2 inch pieces)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions Sheet Pan Instructions

1. Preheat oven to 450 degrees F and prepare a parchment lined baking sheet.
2. In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated.
3. Spread out potatoes on prepared parchment baking sheet in a single layer.
4. Bake for 20 minutes. Flip the potatoes, then bake for additional 20 minutes until potatoes are browned on all sides.

Air Fryer Instructions

1. IMPORTANT NOTE FOR AIR FRYER: USE 1/2 THE AMOUNT OF OIL – you only need 1 tablespoon of oil
2. In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated
3. Air Fry at 400 for 20 -25 minutes. If your air fryer has a basket, remove it at 10 minutes, shake, and return to cooking. This allows the potatoes to cook evenly. Every air fryer is different so check after 20 minutes to make sure they don’t burn!

5. Mexican Bean Salad

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

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

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

Ingredients

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

Instructions

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

6. Keto Mac and Cheese

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

Ingredients

• 1 1/2 cups cauliflower florets (about 1 small head), steamed until tender
• 2 tablespoons butter
• 2 tablespoons cream cheese
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/4 cup grated parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon mustard powder (optional)
• 2 tablespoons chopped chives for garnish (optional)

Instructions

1. 1. Steam or boil cauliflower until very tender, then drain well.
2. 2. In a saucepan, melt butter and whisk in cream cheese until smooth.
3. 3. Stir in heavy cream, then add cheddar and parmesan; cook and stir until melted and creamy.
4. 4. Season with salt, pepper, and optional mustard powder.
5. 5. Fold in cauliflower to coat with the sauce and heat through for 1 to 2 minutes.
6. 6. Garnish with chives if desired and serve.

7. Potato Salad

Perfect Potato Salad and My Secret Ingredient is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12-16 servings’]

Our family’s favorite potato salad. The secret ingredient is sweet pickle juice. Oh and Miracle Whip. Change those two elements and it just won’t be the same. Absolutely scrumptious!

Ingredients

• 3-4 lbs potatoes (peeled or not), cut into uniform bite-size pieces
• 1 medium red onion, minced
• 1 cup thinly sliced celery
• 1 1/2 cups minced sweet pickles (gherkins)
• 2 1/4 cups Miracle Whip or mayonnaise
• 2 Tablespoons mustard
• 1/2 cup sweet pickle juice
• salt and pepper, to taste

Instructions

1. Wash and/or peel the potatoes.
2. Cut the potatoes into uniform, bite-size pieces.
3. In a large sauce pan or pot, cover the potatoes with salted water and bring to a boil.  Once boiling, reduce the heat to medium-high, so they keep boiling, but won’t boil over.  It should only take around 15 minutes for them to cook at this point.
4. When the potatoes are fork-tender, drain them in a colander.  Run cool water over the potatoes to begin the cooling and stop the cooking.  Spread them in a single, even layer on a baking sheet and pop them in the freezer (or even the fridge) to cool while you cut up the other veggies.
5. Make sure the potatoes are completely cooled.  They will end up as mashed potatoes if you try to stir them into the salad warm.
6. Once the veggies are prepped, place them in a large salad bowl, with the potatoes and stir them all together.
7. Add the Miracle Whip right on top and then add the mustard to the top of that.  Use your mixing spoon to swirl them together a bit.
8. Pour the pickle juice over the top of everything and then fold the dressing into the salad.  Stir until all the veggies are coated and the dressing is evenly distributed.
9. Refrigerate the salad until you are ready to serve.  It will keep several days in the fridge, but probably won’t last long enough for you to find out.

8. Asian Cucumber Salad

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

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

This refreshing Asian cucumber salad is super easy to make and all you need is cucumber, sugar, vinegar and in a few minutes, you have a healthy salad.

Ingredients

• 1 cucumber
• 1/4 cup vinegar
• 1 tablespoon sugar
• 1/2 teaspoon chili vlakes or 1 fresh red pepper *optional
• 1 small onion *optional

Instructions

1. Add the vinegar and the sugar to a saucepan and bring it to a boil. Turn down the heat and let it simmer until the sugar has dissolved.
2. Was the cucumber and cut it into thin slices.
3. Put the cucumber slices into a jar and pour over the hot vinegar.
4. Let it cool and let the cool cucumber sit in the fridge for a few hours before serving.

9. Baked Sweet Potato Fries with Cinnamon and Paprika

Crispy Baked Cinnamon Sweet Potato Fries {Gluten-Free} 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’, ‘4 servings’]

Prepare a healthy, delicious and easy side with these homemade oven baked sweet potato fries with cinnamon and paprika! They’re perfectly seasoned and use a secret ingredient to make them extra golden and crispy…no deep frying required! {Paleo & gluten-free}

Ingredients

• 1 egg white
• 3 medium sweet potatoes, (or 2 large (about 2 lbs) scrubbed and peeled)
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon cinnamon
• ½ teaspoon smoked paprika
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Position one oven rack on the upper shelf and another rack on the lower shelf of your oven. Preheat the oven 400 degrees F. Line two baking sheets with parchment paper.
2. Next, add the egg white to a large mixing bowl and whisk it briskly until it becomes foamy.
3. Peel the potatoes (or leave them unpeeled if preferred) and cut them into sticks that are about 1/4 to 1/2 inch in diameter and 3-inches long. They should resemble french fries. Try to cut the sweet potatoes as uniformly as possible so that the fries bake evenly.
4. As you cut up the fries, add them to the bowl with the egg white and toss them until they’re all coated evenly.
5. Next, drizzle the oil over the potato sticks in the bowl and toss until the oil is evenly distributed.
6. In a small bowl, mix together the cinnamon, paprika, salt and pepper.
7. Sprinkle the spice mixture over the fries in the bowl and toss to coat the fries. Try to get them as evenly seasoned as possible.
8. Divide the fries equally between the two baking sheets and space them out evenly on each sheet so that they’re not overcrowded. This is key for getting them to crisp up.
9. Bake the fries for 20 minutes. Remove the pans from the oven, and then using a large spatula, flip the fries.
10. Arrange the fries into a single layer again to ensure that they aren’t overlapping. If any of the fries look like they’re browning too quickly, move them towards the front or centre of the baking sheet.
11. Return the baking sheets to the oven, alternating their positions on the upper and lower racks.
12. Continue baking until the fries are crisp and lightly golden on the outside and soft and tender on the inside. This should take about 5 to 10 additional minutes, depending upon your oven and the size of your fries. The ends may look crispy and dark on some of the fries and you should see some lighter brown spots in a few places.
13. Remove from the oven. Season with additional salt and pepper, to taste. Serve immediately.

10. Lemon Garlic Quinoa with White Beans and Olives

Vegan Lemon Garlic Mediterranean Quinoa (Salad OR Warm) 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’]

This pantry-friendly vegan Mediterranean quinoa salad recipe is delicious served warm or chilled. Lemon garlic quinoa is packed with protein, fiber, and lots of vegetables. Creamy white beans, kale, tomatoes, and olives all marry in a lemon garlic quinoa dressing for ultimate flavor. Enjoy this grain-free, gluten-free, dairy-free, vegan quinoa salad!

Ingredients

• 1 ½ cups of uncooked quinoa
• 6 cups of vegetable broth
• 1 ½ cups of thinly sliced Kale leaves, packed
• ⅛ cup of extra virgin olive oil
• 3 cloves garlic (pressed)
• 1 (15-ounce) can of white beans
• 2 roma tomatoes (diced)
• ½ cup of kalamata olives (sliced)
• 2-3 Tablespoons of fresh lemon juice
• Sea salt and black pepper (to taste)

Instructions

1. In a small stockpot, bring the vegetable broth to a boil. Add quinoa and boil for 14 minutes, adding sliced kale during the last 5 minutes. Drain well in a fine-mesh strainer and transfer to a large bowl.
2. In a small saucepan, heat the olive oil over medium heat. Once hot, add garlic and cook, stirring frequently for 1 minute. Pour this over the warm quinoa and mix well.
3. Add remaining ingredients and toss to combine. Serve hot.

11. Roasted Vegetables with Smashed Garlic

Roasted Vegetables with Smashed Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

Fall is the perfect time for oven roasted vegetables! These easy roasted vegetables are tossed in a delicious hummus vinaigrette for the perfect side.

Ingredients

• 8 cups vegetables
• 3 tablespoons olive oil (divided)
• 1 tablespoon chopped fresh parsley (or rosemary)
• salt and black pepper (to taste)
• 10 cloves garlic (peeled)
• ½ cup Sabra Hummus (classic flavor)
• 1 teaspoon chopped fresh parsley
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon honey
• 1 tablespoon water
• 2 teaspoons white wine vinegar

Instructions

1. Preheat oven to 400°F.
2. Mix vinaigrette ingredients and refrigerate.
3. Toss garlic with 1 tablespoon of olive oil and salt and pepper to taste. Wrap garlic cloves in a single layer of foil.
4. Toss vegetables with remaining olive oil, herbs, salt and pepper. Place vegetables and garlic wrapped foil on a parchment lined pan.
5. Roast vegetables 45-60 minutes or until tender and garlic is soft, golden, and sweet.
6. Slightly smash garlic with a fork, toss with hot vegetables and drizzle with hummus vinaigrette. Toss if desired and serve immediately.

12. Corn Salad

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’14’, ’14 servings’]

This easy corn salad recipe is bursting with a colorful array of fresh veggies that complement each other so well.

Ingredients

• 4 ears corn (or 4 cans -15 ounces each of sweet corn kernels, drained)
• 8 ounces cherry tomatoes (halved or quartered)
• 1/2 large red onion (chopped small)
• 3/4 cup cucumber (quartered and chopped into 1/2 to 1 inch pieces)
• 1/4 cup avocado oil (or olive oil)
• juice of a lemon
• 2 teaspoons salt
• 1 teaspoon black pepper (fine)
• 1/4 cup parsley (freshly minced)
• 1/4 cup feta cheese (up to 1/2 cup)

Instructions

1. If using corn on the cob, remove husk and boil for 15 minutes in a large pot of water. Remove and let cool before handling. Cut off the kernels and add to a large bowl.
2. If using canned corn, simply drain and rinse in a colander and add to a large bowl. For frozen corn, cook according to package directions, drain and let cool.
3. Add all other ingredients to the bowl and toss well. Serve immediately or chill for up to 2 hours then serve.

13. Spinach Tomato Salad with Feta Cheese

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

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

This spinach tomato salad is a perfect vegetarian meal in the summers. It’s refreshing, super easy to make, and vibrant in flavors. It’s low-calorie, vegetarian, and gluten-free.

Ingredients

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 1 tbsp dijon mustard
• 1 tbsp honey
• 4 oz Feta cheese (crumbled)
• ½ red onion (sliced)
• 3 cups grape tomatoes (halved)
• 1/2 English cucumber (cubed)
• 4 cups spinach leaves (roughly chopped)
• 1/4 cup pumpkin seeds
• Salt & black pepper (to taste)

Instructions

1. Combine the dressing ingredients in a bowl. Give it a good whisk.
2. Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.
3. Toss them together. Pour in the dressing and toss some more.

14. Garlic Roasted Broccoli

Garlic Roasted Broccoli 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 simple, flavorful recipe for roasted broccoli that is delicious on its own or added to other dishes.

Ingredients

• 12 oz broccoli florets (about 5 cups)
• 2 cloves garlic (diced)
• 2 tablespoons extra virgin olive oil
• kosher salt (to taste)

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Cover a sheet pan with nonstick foil (optional). Place broccoli florets on the pan and drizzle with oil and sprinkle with minced garlic. Use your hands to combine ingredients right on the pan. Sprinkle salt over broccoli.
3. Bake for 20 minutes, stirring in between to ensure even cooking. Broccoli is done when it becomes slightly browned. Add additional salt to taste, if needed.

15. Loaded Crack Potatoes

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

Recipe details: Prep: PT15M · Cook: PT55M · Yield: [‘4’, ‘4 servings’]

Loaded crack potatoes are the best thing you’ll ever make. This recipe is perfect to feed a large crowd. Cheesy, creamy, and ranch side dish is loaded with bacon and very easy to make. Make this comforting casserole either from store-bought hash browns or using fresh potatoes from scratch.

Ingredients

• 2 lb potatoes (washed and cubed or 30 ounces bag frozen hash browns)
• 8 slices bacon (cooked until crispy)
• 3 tablespoon butter or use bacon fat
• ¼ cup dry ranch dressing mix
• ¼ cup sour cream
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 2 cups grated cheddar cheese
• Salt and pepper to taste
• 1 green onion (chopped)

Instructions

1. Pre-heat oven at 400°F
2. Usually frozen potato hash brown is used to make this recipe. It’s quick and easy to put together with store-bought hash browns. If you can’t get frozen hash browns use fresh potatoes. It works too.
3. Scrub potatoes and rinse them clean. Pat dry with kitchen towel. Cut into small cubes. It’s up to you to peel the skin or it as it is. I prefer it with the skin.Russet potatoes are best; red potatoes work too.
4. Cut bacon into small cubes and cook in a pan until crispy. Reserve bacon fat and use it to cook potatoes instead of butter for added richness and taste. If you don’t want to use bacon fat, use butter.
5. Transfer diced potatoes into a wide bowl. Add bacon fat and season with salt and pepper. Toss to coat uniformly.
6. Transfer to an 8×8 casserole dish. Cover with aluminum foil. Bake in pre-heated oven at 400°F for 40-50 minutes or until potatoes are cooked tender.
7. Meanwhile in another bowl mix ranch seasoning, a pinch of salt and pepper, sour cream, 1 cup shredded cheddar cheese, and half the quantity of bacon. Mix well.Note: Mixing dry ranch seasoning in buttermilk is not a necessary step, use dry mix directly.
8. Remove the casserole dish from the oven. Pour cheese mix over potatoes. Lightly toss with a silicon or wooden spatula to coat the potatoes.
9. Sprinkle the remaining 1 cup of cheddar cheese on top and the remaining bacon. Bake in the oven for 5 – 7 minutes or until cheese is melted hot and bubbly.
10. Remove from oven. Garnish with fresh green onions and serve immediately.

16. Summer Fruit Salad

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

Recipe details: Prep: PT20M · Total: PT1H20M · Yield: 8

If you are looking for a cool, refreshing and healthy side dish, then try this Summer Fruit Salad. All the flavors of summer in one dish!

Ingredients

• 1 cup watermelon, cut into bite sized pieces
• 1 cup seedless grapes, cut in half lengthwise
• 1 cup fresh pineapple, cut into bite sized pieces
• 1 cup blueberries
• 1 cup kiwi, cut into bite sized pieces
• 6 sprigs of fresh mint
• 4 teaspoons white sugar
• 6 Tablespoons fresh lime juice

Instructions

1. In a small bowl, add sugar and lime juice.  Mix well.
2. Crush and gently chop fresh mint.  Add to lime juice and mix well.  Set aside for at least 1 hour to let flavors blend.
3. Once dressing is ready, In a large serving bowl, add the watermelon, grapes, pineapple, strawberries, blueberries and kiwi.
4. Using a fine mesh strainer, pour dressing through the strainer onto the fruit.  This will remove the mint leaves which can taste bitter.
5. Gently toss fruit and dressing and serve immediately or chill for 1 hour before serving.

17. 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.

18. Roasted Broccolini Salad with Crispy White Beans

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

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [‘8’]

Roasted Broccolini Salad with crispy white beans and zesty Greek yogurt tahini dressing comes together in just 30 minutes for a fast and easy side dish for holidays or weeknight dinners.

Ingredients

• 15 ounces Great Northern beans
• 2 tablespoons olive oil
• salt and pepper
• 1 pound broccolini
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 2 cloves sliced garlic
• salt and pepper
• 1/4 cup plain Greek yogurt
• 2 tablespoons tahini
• 1/2 tablespoon honey
• 3 tablespoons lemon juice
• 1 tablespoon minced shallot
• salt and pepper
• 2 tablespoons dried cranberries
• 2 tablespoons chopped pecans
• 2 tablespoons crumbled feta

Instructions

1. Preheat the oven to 475.
2. Rinse and drain the white beans, then spread them on a plate lined with paper towels. You want them to be as dry as possible so they get nice and crispy.
3. Place the beans on a sheet pan and toss them with 2 tablespoons of olive oil and salt and pepper.
4. Cut the lemon in half and place it on the pan with the beans.
5. Roast the beans until they are golden brown and crispy, about 28-30 minutes, stirring every 10 minutes. The beans will roast for longer than the broccolini. Add the broccolini to the oven when the beans have been in for about 20 minutes, and they will both be done at about the same time.
6. White the beans are roasting, chop the broccolini into florets with long stems. Arrange the florets on a baking pan and toss them with 2 tablespoons of olive oil, salt, and pepper, sliced garlic, and red pepper flakes.
7. When the beans have been in the oven for 20 minutes:  Use tongs to carefully remove one of the lemon halves from the pan to use in the dressing. Let it cool. Place the broccolini in the oven and roast for 8-10 minutes or until the broccolini is lightly charred.
8. Make the yogurt tahini dressing. Whisk yogurt, tahini, honey, juice the roasted lemon half, minced shallot, salt and pepper. Add warm water, if necessary, to thin the dressing to the perfect drizzling consistency.
9. Assemble the salad. Place the broccolini on a serving plate and top with the crispy white beans. You can use all of the beans or reserve some for snacking. Drizzle with dressing, saving some to serve on the side. Top with dried cranberries, chopped pecans, and feta cheese. Serve with the remaining lemon half.

19. Lemon Herb Couscous

Lemon Pearl Couscous Recipe 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’]

This Lemon Pearl Couscous Recipe is the perfect light and flavorful couscous recipe. Pearl couscous is combined with lemon juice and fresh herbs to create an easy side dish.

Ingredients

• 2 cups Pearl Couscous (Israeli Couscous)
• Water (or broth)
• 1/2 lemon ( juiced and zested)
• 1/4 cup parsley (chopped)
• 1/4 cup basil (chopped)
• Salt and pepper to taste
• Crushed red pepper ({optional})

Instructions

1. Cook the pearl couscous according to the package. Drain, rinse with cold water and place in a large mixing bowl.
2. Add the lemon juice, lemon zest and herbs in and stir well.
3. Add salt and pepper to taste along with crushed red pepper {optional}.
4. Serve warm or cold.
5. Store in an airtight container for up to 4 days.

20. Artichoke Hearts with Parmesan Bread Crumb Topping

Canned Artichoke Hearts Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Crispy, garlicky artichoke hearts baked with a golden Parmesan and bread crumb topping. Using canned artichokes – ready in about 20 minutes.

Ingredients

• 3 (15 oz) cans artichoke hearts in water (drained and halved)
• 1 lemon (juiced and divided)
• 2 tablespoon butter (or olive oil)
• 5 cloved garlic (minced)
• 6 anchovy fillets ((optional))
• 2/3 cup Italian style bread crumbs
• 1/4 cup flat leaf parsley (chopped)
• 1/2 cup Parmesan (fresh, shreaded )
• Freshly grated black pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Drain artichoke hearts well, squeezing them of any excess water. Arrange the artichokes, cut side up, in a baking dish (the tart pan was perfect).
3. Squeeze half of the juice of one lemon over the artichoke hearts.
4. Meanwhile, in a medium size skillet melt the butter over medium-high heat. Add the anchovies and garlic, breaking up the anchovy fillets with a spoon. Add second part of lemon juice. Continue to cook until anchovies have dissolved in the butter.
5. Add the breadcrumbs to the skillet and mix well with the anchovy-garlic mixture. Toast the bread crumbs until golden brown, stirring continuously.
6. Remove from heat and stir in parsley, Parmesan cheese, and fresh pepper. Carefully pour the breadcrumb mixture over the artichoke hearts and bake at 400 degrees for 15-20 minutes.
7. Best served warm.

21. Honey Butter Rolls

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

Ingredients

• 2 1/4 cups all purpose flour
• 2 tablespoons sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 3/4 cup warm milk
• 2 tablespoons melted butter
• Vegetable oil for greasing
• For honey butter: 4 tablespoons butter, softened; 2 tablespoons honey

Instructions

1. 1. In a bowl, whisk flour, sugar, yeast, and salt. Stir in warm milk and melted butter until a soft dough forms.
2. 2. Knead on a floured surface for 5 to 6 minutes until smooth; place in a greased bowl, cover, and let rise until doubled (about 60 minutes).
3. 3. Punch down the dough and divide into 8 equal pieces; shape into rolls and place on a greased sheet or in a baking dish.
4. 4. Allow to rise for about 15 to 20 minutes while you preheat the oven to 375°F (190°C).
5. 5. Bake 15 to 18 minutes until golden. Remove and brush with honey butter made by whisking the softened butter with honey.

22. Garlic Knots

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

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [’12’, ’12 Knots’]

Garlic Knots: Melt in your mouth garlic knots topped with a rich herb butter. This easy side dish is foolproof!

Ingredients

• 1/2 Cup Butter (Melted)
• 4 Tablespoons Parmesan Cheese (Grated)
• 1 1/2 Teaspoons Garlic Powder
• 1 Teaspoon Oregano (Dried)
• 1 Teaspoon Parsley (Dried )
• 1/2 Teaspoon Salt
• 2 Cans Refrigerated Biscuits (I used (2) 16 Ounce Cans)

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl: combine melted butter, Parmesan cheese, garlic powder, oregano, parsley, and salt.
3. Roll each biscuit into a long rod shape. Then tie into a knot, and tuck ends into each other.
4. Brush with garlic butter, and bake for 10-12 minutes or until golden brown.
5. Brush with additional garlic butter if desired before serving.

23. Caramelized Brussels Sprouts with Brown Sugar, Bacon, and Blue Cheese

Caramelized Brussel sprouts with Brown Sugar, Bacon, & Blue Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’]

Caramelized Brussel sprouts with brown sugar are a wonderful simple side dish. To make Brussel sprouts even more wonderful add bacon and blue cheese for a sweet, salty, creamy, and nutty delight.

Ingredients

• 6 slices bacon
• 2 pounds Brussel sprouts
• 1/2 onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 Tablespoons brown sugar
• 1/3 cup crumbled blue cheese
• 1 Tablespoon balsamic vinegar (OPTIONAL)

Instructions

1. Dice the bacon into small pieces. Also, slice the onion thinly.
2. Heat the cast-iron skillet on the stove over medium heat. Once hot, add the bacon to fry. Once the bacon is cooked to your desired likeness, remove it carefully and place it on a paper towel-lined plate, set aside.  This should take 5-10 minutes.  You may want your vent fan on as it may get smoky. Do NOT drain the bacon fat, keep that in the pan and the heat on medium.  Scrape up any bits and remove them from the pan.
3. In the cast-iron skillet with the bacon grease, carefully add the Brussel sprouts.  Saute over medium heat for 10 minutes, stirring occasionally to brown all sides.
4. Add the onion, salt, & pepper. Cook for another 5 minutes. The onion should be cooked and the sprouts should still be green with the edges caramelized and brown. If you pierce with a fork they will be tender.
5. Turn down the stove to your lowest setting. Now add the brown sugar.  Stir to combine and cook for 5 minutes. Be careful not to cook too long as the sugar can burn quickly. Stir as it melts and coats the vegetables; this will cook pretty fast, 5 minutes maximum.
6. Next, add the blue cheese and bacon to the cooked and seasoned vegetables.  Stir gently so that it is incorporated but the blue cheese and bacon crumbles stay intact.
7. Serve immediately – Optional, drizzle with balsamic vinegar.
8. Store any leftovers in an air-tight container in your refrigerator for up to 3 days. Reheat in the microwave.

24. Keto Green Beans

Keto Green Beans 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’]

Oven-roasted green beans will quickly become a favorite side dish for any meal. Just 4 ingredients + 20 minutes, and you will be digging into a delicious side! Keto green beans are perfect to complete your holiday dinner or for a weeknight meal.

Ingredients

• 1.5 lb fresh green beans (ends trimmed)
• 1 tbsp avocado oil
• 1 tsp coarse sea salt
• 1/4 cup crumbled bacon (optional)

Instructions

1. Preheat oven to 400.
2. Drizzle the avocado oil on a large rimmed baking sheet. Add the greens beans, sprinkle with salt and toss.
3. Bake for 20-25 minutes until crisp tender.
4. Top with bacon crumbles, if desired.

25. Air Fryer Radishes

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

Ingredients

• 1 lb radishes, trimmed and halved
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Chopped parsley for garnish (optional)

Instructions

1. 1. Toss radishes with oil, garlic powder, paprika, salt, and pepper.
2. 2. Place in the air fryer basket in a single layer or in two batches if needed.
3. 3. Cook at 400°F (200°C) for 12 to 15 minutes, shaking halfway, until tender and lightly crisped.
4. 4. Garnish with parsley and serve.

26. Roasted Potato Salad

Roasted Potato Salad 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 Servings’]

Try this Roasted potato salad for your next cookout! Baby, bite-size potatoes and grape tomatoes are roasted then tossed with fresh herbs, red onion and a light lemony vinaigrette.

Ingredients

• 1 ½ pounds baby potatoes
• 14 ounces grape tomatoes
• 2 tablespoons olive oil
• Salt and pepper
• ½ red onion (chopped )
• ¼ cup fresh chopped chives
• 2 tablespoons Fresh thyme
• 3 to 6 tablespoons Preserved Lemon Vinaigrette (OR buttermilk ranch dressing)

Instructions

1. Heat the oven to 425°F
2. Place the potatoes and tomatoes in a large bowl, toss with the olive oil and spread out on a rimmed baking sheet.  Sprinkle with salt and pepper then transfer the pan to the oven and roast the vegetables until the potatoes are golden, fork-tender and the tomatoes have burst, about 15-18 minutes.
3. Remove from the oven and allow to cool for 10-15 minutes.
4. Transfer the potatoes and tomatoes to a large bowl and add the onions, chives, and thyme leaves.
5. Toss the potato salad with 1/4 cup of the preserved lemon vinaigrette or ranch dressing and serve either warm or chilled.

27. Keto Brussels Sprouts

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’]

Roasted Brussels Sprouts with Garlic are one of the easiest (and most delicious) side dishes to pair with almost any entree.

Ingredients

• 2 lb brussels sprouts (trimmed and quartered)
• 2 tbsp butter flavored coconut oil ((or refined coconut oil))
• 6 cloves garlic (thinly sliced)
• 1 tsp salt

Instructions

1. Preheat oven to 400.
2. Add the Brussels sprouts, coconut oil, and garlic to a foil-lined baking sheet. Put in the preheated oven.
3. Stir after the first ten minutes so that the Brussels sprouts get coated in the melted coconut oil.
4. Roast for 30-40 minutes or until tender and golden. Season with salt.

28. Gouda Mashed Potatoes with Caramelized Onion and Garlic

Gouda Mashed Potatoes w/ Caramelized Onion & Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT1H5M · Yield: 10

These Gouda mashed potatoes are perfect for a special occasion. Laced with sweet caramelized onions, fragrant garlic, and plenty of cheese and fat these delectably rich potatoes are bound to be a hit. Naturally vegetarian and gluten-free.

Ingredients

• 1 tablespoon olive oil
• 1 large sweet (yellow) onion, diced
• 4 cloves garlic, peeled and minced
• 5 pounds Russet or Yukon Gold potatoes, peeled and cut into 1″ cubes
• 2 teaspoons kosher salt, divided
• 1/2 cup (1 stick) unsalted butter
• 1 1/2 cups sour cream, full-fat
• 2 cups buttermilk or whole milk
• 2 cups (8 ounces) shredded Gouda cheese
• 1/4 teaspoon black pepper

Instructions

1. Heat olive oil in a large stainless steel or cast-iron skillet over medium-low heat.
2. Add the onions cook for 50 minutes to one hour, until deep golden brown and caramelized, stirring every 3-5 minutes to avoid burning. *Do not stir too often, however, or the onions will not caramelize. They should be brown and stick slightly to the skillet, but not burn. Add the garlic and cook for one more minute.
3. After onions have cooked for 30 minutes, place the potatoes in a large pot and add enough water to cover by one inch. Bring to a boil, then reduce heat to a rapid simmer and cook for ten minutes or until the center of potatoes can be pierced through by a fork.
4. Drain the potatoes and set aside. Place the pot back on the burner over medium heat and melt the butter. Add the buttermilk, sour cream, and Gouda cheese and stir until the ingredients are well combined and the cheese has mostly melted.
5. Add the potatoes and mash to desired consistency using a potato masher or handheld mixer. You could also transfer everything to a stand-up mixer.
6. Stir in the caramelized onion and garlic and add salt and pepper to taste. Serve warm.

29. Spicy Moroccan Carrot Salad

Spicy Moroccan Carrot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: [‘6’, ‘6 servings’]

The carrots in this salad get cooked but they retain a crisp yet tender texture. It feels more like a hearty side dish than a light salad and you could definitely serve them as a warm side dish. The vibrant lemony flavor comes from preserved lemons and the spices make a bold statement. If you can’t handle cilantro, the salad tastes great with arugula or parsley. Just make sure you toss it in right before serving the salad so it stays crisp and vibrant.

Ingredients

• 2 pounds carrots (peeled)
• 2 teaspoons salt
• ⅓ cup olive oil
• 1 onion (sliced)
• 2 jalapeno pepper
• 3 to 4 garlic cloves (minced)
• 1 teaspoon granulated sugar
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground coriander
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 3 green onions (chopped)
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped preserved lemon
• 2 ½ cups fresh parsley (or cilantro, chopped)
• ½ cup plain Greek yogurt
• 1 to 2 lemons (sliced into wedges)

Instructions

1. Slice the carrots into ½-inch-thick slices. Place them in a large pot, cover with water, and add the salt. Bring to a boil, then reduce the heat and simmer for 7 to 10 minutes, or until the carrots are tender but still slightly crisp. Drain in a colander and rinse with cold water to stop the cooking. Set aside to drain well.
2. Heat the oil in a large pan over medium-high heat. Add the onions and sauté until light golden brown, about 10 minutes. While the onions cook, prep the chili peppers. Slice them open, remove the seeds and white membranes, then finely chop the peppers and set them aside.
3. When the onions reach a golden brown color, add the peppers, garlic, sugar, and all six of the spices. Saute for 30 to 60 seconds until fragrant then remove from heat.
4. Stir in the green onions, lemon juice, and preserved lemon. Add the carrots and toss well to coat them in the dressing. Let the mixture cool, then cover and refrigerate until ready to serve.
5. Just before serving, stir in the parsley or cilantro. Serve with a dollop of yogurt and lemon wedges.

30. Roasted Radishes

Roasted Radishes (Paleo, Low Carb, Keto) 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’, ‘4 people’]

For an keto alternative to baked potatoes, try roasting radishes in the oven. They are a perfect side dish for paleo or low carb diets.

Ingredients

• 1.5 pounds radishes (about 2 bunches)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon dried oregano
• 2 cloves garlic (minced)

Instructions

1. In large bowl, combine all ingredients.
2. Spread mixture out on a lined sheet pan and bake at 425°F for about 30 minutes. It helps to toss the radishes a few times during baking to get more even browning.

31. Balsamic Green Beans with Bacon

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

Recipe details: Prep: PT-497085H21M51S · Cook: PT-497085H21M51S · Total: PT-497085H21M51S · Yield: [‘6’, ‘Serves 6’]

A simple green bean saute with crispy bacon and Balsamic.

Ingredients

• 1-pound fresh green beans, trimmed
• 5 strips bacon, chopped
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• ½ teaspoon coarse salt
• ½ teaspoon ground black pepper
• 1 tablespoon honey (optional)

Instructions

1. Bring a large pot of water to a boil. Cook the green beans 2-3 minutes, then transfer them to a large bowl filled with ice water. Once the ice has melted, use a slotted spoon to remove the green beans from the bowl and place on a paper towel-lined plate. Set aside.
2. Add the bacon to a large skillet set at medium heat. Cook 6-8 minutes, stirring frequently, until bacon is crispy. Transfer to a paper towel-lined plate. Set aside. Drain all but 1 tablespoon of the bacon fat from the pan; discard the excess bacon fat.
3. Add the olive oil to the pan and heat to medium-high. Add the green beans and sauté 1-2 minutes or until lightly browned. Add the balsamic vinegar, salt and black pepper and simmer until the balsamic is mostly evaporated. Add the bacon back to the pan and stir to combine. Stir in the honey (if using). Serve immediately.

32. Fresh Tomato Salad

Fresh Tomato 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’]

Fresh garden tomatoes are mixed with herbs and onions, then tossed in a simple vinaigrette mixture.

Ingredients

• 2 pints grape tomatoes (halved, or 3 cups chopped tomatoes)
• ½ cup sliced bocconcini (or crumbled feta cheese, optional)
• ¼ cup thinly sliced red onion
• 1 tablespoon chopped fresh herbs (basil, oregano, dill, parsley)
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• salt and black pepper (to taste)

Instructions

1. Place tomatoes, cheese if using, and red onion in a shallow bowl.
2. Drizzle with olive oil and red wine vinegar. Toss to combine.
3. Season with salt, pepper, and fresh herbs to taste.

33. Broccoli Cheddar Twice Baked Potatoes

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

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [‘4’, ‘4 servings’]

Everyone loves a classic baked potato, but they are even better stuffed with broccoli and cheese, then topped with more melted cheddar cheese.

Ingredients

• 4 large Russet potatoes
• 2 cups chopped broccoli florets
• 1/2 cup sour cream or plain Greek yogurt
• 1 cup grated sharp cheddar cheese, (plus 1/4 cup for topping)
• 3 Tablespoons finely chopped fresh chives
• 1/2 teaspoon kosher salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Prick 4 large Russet potatoes several times with a fork and place on the foil-lined baking sheet. Bake for an hour, or until fully cooked through. Allow to cool slightly.
3. Bring a pot of water to a simmer. Place 2 cups chopped broccoli florets in a steamer basket over the simmering water and steam for 3-4 minutes, until crisp-tender.
4. Slice the top one-third off of each potato and set aside for another use or discard. Using a spoon, carefully scoop out the potato from the bottom larger halves, leaving the skin intact, and place into a bowl.
5. Mash the potatoes with a potato masher. Stir in 1/2 cup sour cream or plain Greek yogurt), the steamed broccoli, 1 cup grated sharp cheddar cheese, 3 Tablespoons finely chopped fresh chives, and 1/2 teaspoon kosher salt.
6. Divide the filling between the potato shells, and sprinkle an additional 1/4 cup shredded cheddar cheese onto the top of each potato.
7. Bake for another 10 minutes, or until heated through. Serve hot.

34. Roasted Beet and Goat Cheese Salad

Roasted Beet Salad With Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’]

Roasted beets, mixed greens, goat cheese, walnuts & avocado all tossed together into a gorgeous, healthy salad! Creamy Balsamic Vinaigrette is highly recommended as a salad dressing option!

Ingredients

• 2 large beets (*peeled & diced )
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 cups mixed greens
• ½ cup goat cheese crumbles
• ¼ cup chopped walnuts
• 1 medium ripe avocado (*diced)

Instructions

1. Preheat oven to 400°F.
2. Peel and dice beets and place cubes on a baking sheet. Drizzle with olive oil and use your hands to move the beets around to coat. Sprinkle with salt and pepper.
3. Roast/bake your beets for 25-30 minutes. Once they can easily be pierced through with a fork, they are done.
4. While beets are roasting, measure mixed greens into a large mixing bowl. Add goat cheese crumbles, chopped walnuts and diced avocado.
5. Once beets are done roasting, allow them to cool down a bit. Then, add them to the mixing bowl along with everything else. Toss all ingredients together.
6. Plate salad, add dressing and enjoy!

35. Skillet Mac n Cheese

One Pot Mac ‘N Cheese 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’]

One Pot Mac ‘N Cheese is an easy recipe for a busy weeknight dinner. Homemade mac and cheese is so easy to make when the pasta, cheesy sauce and breadcrumb topping are all cooked together in the same skillet!

Ingredients

• 2 Tablespoons butter
• 1/2 cup seasoned panko breadcrumbs
• 3 cups water
• 1 can (12 ounces) evaporated milk
• 8 ounces uncooked cavatappi pasta
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon spicy brown mustard
• 2 cups shredded extra sharp cheddar cheese

Instructions

1. Melt butter over medium-high heat in large skillet with tall sides.
2. Add breadcrumbs and cook until golden and toasted. Reserve.
3. In same skillet bring water, evaporated milk. cavatappi, Worcestershire and mustard to a boil over medium-high heat. Cook, uncovered, 12 minutes or until pasta is tender, stirring occasionally.
4. Stir in shredded cheddar and cook on low, stirring occasionally, until cheese is melted and a sauce has formed.
5. Sprinkle with reserved toasted breadcrumbs.

36. Avocado and Tomato Salad

Charred Corn Avocado Salad with Roasted Red Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Charred Corn Avocado Salad with Roasted Red Onions combines all the fresh flavours of summer in a salad bowl. Sweet, smoky charred corn mixed with avocado, cherry tomatoes, roasted red onions and a lemon Dijon dressing makes it a perfect side salad for any barbecue or potluck gathering.

Ingredients

• 2 red onion
• 2 tbsp olive oil (divided)
• 3 corn
• 200 g red grape tomatoes
• 200 g yellow grape tomatoes
• 1 avocado
• ¼ bunch cilantro (coriander)
• salt (to taste)
• pepper (to taste)
• 2 tbsp olive oil
• 2 tsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup

Instructions Salad

1. Preheat oven to 200°C or 400°F.
2. Slice the onions with skin on in half lengthwise, right through the root end. Place cut side down in an oven tray, drizzle with olive oil and season well with sea salt. Roast on a lower rack for 30 minutes until soft and brown.
3. When ready, remove from oven and let it cool down. Then remove the skin so you can see the soft purple flesh of sweet onion. Slice approximately 1cm thick from top to root end. Separate the layers and put aside, ready for assembling.
4. Whilst the red onions are roasting, you can grill the corn. Prepare the grill pan for medium-high heat. You can use the barbecue as well.
5. Coat corn with olive oil and season with salt and pepper. Place corn on hot grill and cook for 15 minutes or until well charred. Turn the corn occasionally so all sides are cooked well. Once ready, remove from grill to cool down.
6. Remove corn kernels from cob by using a sharp knife to cut close to the white of the cob. If possible, try to cut the kernels in chunks. Then, place cut kernels into a bowl, ready for assembling.
7. Wash and cut grape tomatoes in half lengthwise.
8. Peel and cut avocado into 2cm cubes.
9. Wash and tear up cilantro (coriander) leaves.

Salad Dressing

1. Add olive oil, lemon juice, Dijon mustard, maple syrup, and salt and pepper to taste in a mason jar. Give it a good shake so the lemon Dijon dressing is combined.

Assembly

1. Place all ingredients corn, roasted red onions, avocado and tomatoes in a large serving bowl.
2. Add dressing and toss well together. Then sprinkle cilantro (coriander) leaves and mix again.
3. Season well with salt and black pepper.
4. Serve.

37. Creamed Cabbage with Bacon

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

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

This creamed cabbage with bacon takes a humble head of cabbage and turns it into something downright craveable. Silky, savory, and finished with just enough cream to make it luscious (but not heavy), it surprises people in the best way. Don’t be shocked if it steals the spotlight from your main dish!

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped bacon (preferably uncured)
• 1 medium head cabbage (cored & sliced thinly (about 9-10 cups))
• 1/2 teaspoon salt
• 1 cup low-sodium chicken broth
• 1/4 cup half & half
• cracked black pepper (to taste)

Instructions

1. Heat a large skillet over medium heat. Add the olive oil and chopped bacon. Cook for 3–4 minutes, stirring frequently, until the bacon is lightly crisp and golden.
2. Add the sliced cabbage and salt to the pan. Cook over medium heat for about 8 minutes, stirring occasionally, until the cabbage softens and its released moisture begins to evaporate.
3. Continue cooking for 10–12 minutes, adding the chicken broth in ¼–⅓ cup increments whenever the pan looks dry. Stir occasionally and allow the cabbage to gently simmer until tender.
4. Reduce the heat to low. Stir in the half & half and freshly cracked black pepper. Simmer gently for 1–2 minutes, just until the cream lightly thickens and coats the cabbage.
5. Taste and adjust seasoning if needed. Serve warm.

38. Garlic Bread

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

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

This easy homemade garlic bread is slathered with garlic butter and then baked until it’s toasty and golden brown. It’s a favorite side dish that will have everyone going back for seconds!

Ingredients

• 1 loaf French bread*
• 6 tablespoons unsalted butter* (softened)
• 4 medium cloves fresh garlic (minced, or 1 teaspoon garlic powder)
• ¼ teaspoon salt
• ¼ cup grated Parmesan cheese (optional)
• 2 tablespoons finely chopped fresh parsley (optional)

Instructions

1. Preheat oven to 400° F.
2. Slice French bread in half lengthwise. Then, without cutting all the way through the bottom crust of the bread, cut the loaves partway into slices that can be pulled apart after baking. Place bread on a large baking sheet, cut side up, and set aside.
3. Place the softened butter in a medium bowl. If the butter is not very soft, you can heat it in the microwave for a few seconds to soften it more, but do not melt it.
4. Add the minced garlic (or garlic powder), salt and Parmesan cheese to the bowl with the softened butter. Stir together until very well combined.
5. Spread the garlic butter over the top of the bread.
6. Bake in the preheated oven for about 8 minutes, until the garlic bread is as browned as you like it. If you like the edges extra crispy and golden, you can broil the garlic bread for the last 1-2 minutes. Just watch it closely so it doesn’t burn (don’t walk away from the oven – I’ve learned this from experience.)
7. Sprinkle with chopped fresh parsley, if desired, and serve.

39. Keto Cheesy Asparagus

Parmesan Asparagus 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 servings’]

My baked parmesan asparagus recipe makes tender, cheesy spears with garlic and Italian seasoning for an easy, flavorful side everyone loves.

Ingredients

• 1 lb Asparagus ((trimmed))
• 2 tbsp Olive oil
• 2 cloves Garlic ((minced))
• 1 tsp Italian seasoning
• 1/4 tsp Sea salt
• 1/4 tsp Black pepper
• 1/2 cup Mozzarella cheese ((shredded))
• 1/2 cup Parmesan cheese ((shredded))

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. In a medium baking dish, toss the asparagus with olive oil, minced garlic, Italian seasoning, sea salt, and black pepper.
3. Bake asparagus for 7-9 minutes, until the asparagus is bright green and just starting to soften, but not fully done.
4. Mix together the mozzarella and Parmesan cheeses, then sprinkle over the asparagus.
5. Return to the oven for another 6-8 minutes, until the cheese is melted and golden.

40. Mashed Turnips

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

Ingredients

• 1 1/2 pounds turnips, peeled and cut into chunks
• 1/3 cup milk or cream
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• Pinch of nutmeg (optional)
• Chopped chives for garnish (optional)

Instructions

1. 1. Boil turnip chunks in salted water until very tender, about 15 to 20 minutes.
2. 2. Drain well and return to pot; mash with butter.
3. 3. Stir in milk or cream a little at a time until creamy and smooth.
4. 4. Season with salt, white pepper, and nutmeg if using.
5. 5. Garnish with chopped chives and serve.

41. Whipped Sweet Potatoes

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

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

For a comforting side dish, these whipped sweet potatoes really hit the spot. They are fluffy and sweet with a hint of nutmeg. Perfect to serve with Thanksgiving turkey, Christmas roast, Easter Ham, or any family dinner or holiday.

Ingredients

• 3 medium sweet potatoes (about 2# total)
• 1/2 cup heavy whipping cream
• 3 tablespoons salted butter (room temperature)
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the peeled and cubed sweet potatoes in an electric pressure cooker per the INSTANT POT CUBED SWEET POTATO recipe shared above. (an alternate way is roasted in the oven – link also above)
2. Once the sweet potatoes are done, add them to a large mixing bowl.   Add the butter and it will start to melt a bit as the potatoes are hot. Using a hand mixer set on low-medium, begin to whip the butter into the sweet potatoes.
3. Once the butter and sweet potatoes are combined, slowly add in the heavy cream.  You will again mix on the low-medium speed with the hand mixer.  Scrape the edges with a rubber spatula as needed to fully combine. This should take only about 30 seconds.
4. For the final step, you will add the nutmeg and vanilla and mix again with the hand mixer for about 15 seconds.     Season with salt and pepper and stir to combine.
5. Serve and 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.