41 What to Serve with Pasta: 41 Sides for Pasta

ByNick Garcia

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. Avocado Orange Salad

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

Ingredients

  • 2 ripe avocados, diced
  • 2 medium oranges, supremed and cut into segments
  • 4 cups mixed greens (spinach, arugula, or lettuce)
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste

Instructions

  1. 1. Arrange mixed greens on a serving platter and scatter red onion over the top.
  2. 2. Add diced avocado and orange segments.
  3. 3. In a small bowl, whisk olive oil with lime juice and a pinch of salt and pepper.
  4. 4. Drizzle dressing over the salad and toss lightly to combine.
  5. 5. Serve immediately.

2. Marinated Italian Fresh Green Bean Salad

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

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

This marinated Italian Green Bean Salad recipe is fresh and easy! It’s tossed in a balsamic vinaigrette, cherry tomatoes, almonds, and cheese.

Ingredients

  • 1 lb. fresh green beans (washed and trimmed)
  • 1 pint grape tomatoes (or cherry tomatoes)
  • 1/2 cup slivered almonds (or sliced almonds)
  • 1/3 cup Parmesan cheese
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. balsamic vinegar
  • 1/4 tsp. kosher salt
  • 1/4 tsp. pepper
  • fresh herbs for garnish (optional)

Instructions For The Salad:

  1. Wash and trim 1 lb. of fresh green beans. To trim them simply remove both ends of the beans with a knife and discard. Once the beans are trimmed cut them into halves or thirds (depending on what size beans you prefer in your salad).
  2. Bring a pot of water to a boil. Once the water is boiling carefully place the trimmed beans into the pot and cook for 3-5 minutes.
  3. Fill a large bowl with ice water. Using a Spider strainer or metal slotted spoon transfer the green beans to a prepared bowl of ice water. Allow the beans to cool in the ice bath.
  4. Once cooled, drain the beans completely in a colander.
  5. To prepare the tomatoes wash them and cut them into halves or quarters (depending on what size you prefer). Once the beans are drained place them in a large mixing bowl along with the chopped cherry tomatoes.

For The Vinaigrette:

  1. Finely mince 2 cloves of garlic.
  2. Add ¼ cup olive oil, 1 Tbsp. Dijon mustard, 2 Tbsp. balsamic vinegar, the minced garlic, and ¼ tsp. each of kosher salt and pepper to a small mixing bowl. Stir all of the ingredients until completely combined using a small whisk or fork.
  3. Pour a bit of the vinaigrette into the salad at a time, carefully mixing it into the vegetables with a large spoon. Continue to do so until all of the dressing is tossed in with the salad.Alternately, you can add as much or as little of the dressing as you like to the salad and save the rest for another salad. Any leftover salad dressing may be stored in an airtight container in the refrigerator for 2-3 days.
  4. Add ½ cup of slivered (or sliced) almonds to the salad along with ⅓ cup of shaved or shredded Parmesan cheese.
  5. Carefully mix all of the ingredients until completely combined and transfer to a serving bowl. Garnish with fresh basil or herb of choice (optional).
  6. To Serve: Enjoy right away or store the salad in the fridge for 1-2 hour and allow to marinate.

3. Focaccia Genovese

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

Recipe details: Prep: PT40M · Cook: PT27M · Total: PT202M · Yield: [’16’, ’16 slices’]

This Focaccia is famous in Liguria, Italy. Gleaming with olive oil, scattered with slices onions or studded with green olives, this bread is soft and exceptionally tasty!

Ingredients

  • 1½ cups (360mls) warm water
  • 2¼ teaspoons (7 grams) active dried yeast
  • 2 teaspoons honey
  • 3¼ cups (400 grams) all purpose (plain) flour (or bread flour)
  • 2 tablespoons extra virgin olive oil
  • 1½ teaspoons salt
  • 2 tablespoons extra virgin olive oil ((extra for oiling the baking pan))
  • ⅓ cup large green olives, pitted (or whole de-seeded green olives)
  • ½ onion (sliced thinly)
  • 2 teaspoons extra virgin olive oil
  • ¼ cup lukewarm water
  • ½ teaspoon salt
  • 2 tablespoons extra virgin olive oil (extra for brushing after focaccia has baked)

Instructions

  1. In the bowl of a stand mixer, stir together warm water, dried active yeast and honey. Allow to stand approximately 10 minutes until frothy.
  2. Using the dough hook on the stand mixer (or use your hands), add flour to the water/yeast mixture and combine until mixture comes together. Stand 5 minutes.
  3. Add oil and salt and continue to mix for 5 minutes (or 7 minutes by hand) until smooth and elastic.
  4. Cover the bowl with plastic wrap and allow to rise for 45 minutes to 1 hour in a warm place.
  5. Spread 2 tablespoons of extra virgin olive oil onto baking pan with sides.
  6. Tip the dough gently onto the oiled, 15in x 10in (38cm x 25cm) baking pan.
  7. Press out gently to flatten slightly to degas a little. Pick up one side of the dough stretch it, fold it over and onto itself. Repeat on all sides.
  8. Gently stretch the dough to fit the pan. You will need to place your hands under the dough and stretch it. Don’t worry if it doesn’t fully stretch to fit. Set aside for 30 minutes. During the time you’ll be able to stretch it out to fit.
  9. After 30 minutes, make indentations with your fingers into the dough. Press in at an angle.
  10. Press olive halves (or whole de-seeded green olives) into one half of the dough. Rub onion slices with olive oil then scatter onion slices over the other half.
  11. Mix together brine ingredients until salt is dissolved. Pour over dimpled dough. Allow to proof for 30 minutes until puffy and bubbly.
  12. In the meantime preheat oven to 450°F (235°C).
  13. Sprinkle with flaky salt and bake on the center rack for 20 minutes. Then move to the upper rack and bake for another 5-7 minutes until the top is golden brown.
  14. Remove from the oven and immediately turn onto a wire rack. Drizzle or brush 2 tablespoons of extra virgin olive oil over the baked focaccia. Don’t worry if it pools in the dimples, the oil will gradually soak into the bread.
  15. Serve warm or at room temperature cut into large squares.

4. Smothered Green Beans

How To Make Smothered 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: [‘4’, ‘4 servings’]

You only need 5 ingredients and 20 minutes to make side dish the whole family will love!

Ingredients

  • 2 teaspoons vegetable oil
  • 6 small shallots (or one small onion peeled and finely sliced)
  • 1 pound (454g) green beans (trimmed and tailed)
  • garlic salt ( to taste)
  • 6 slices cooked bacon (cut into pieces)
  • 1 cup (236ml) chicken stock

Instructions

  1. Heat oil over medium heat in a skillet or large saucepan and sauté shallots for a couple of minutes until softened.
  2. Add the green beans and a fourth of the bacon and cook for a minute
  3. Mix in the garlic salt (and any add-ins) and stock, cover and simmer for 15 minutes (green beans with a little bite) to 20-22 minutes (softer beans).
  4. Uncover, adjust seasonings as needed, switch off the heat, and top with the remaining bacon.
  5. Serve as is for a low carb dish, or with rice or cornbread as a main dish.

5. Sauteed Arugula with Red Bell Peppers

Sautéed Arugula with Red Bell Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

Arugula sautéed with red bell peppers and garlic makes an easy and tasty side dish.

Ingredients

  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 4 cups loosely pack baby arugula (about 2 to 3 ounces)
  • 1 tsp balsamic vinegar (optional)
  • salt to taste
  • pinch red pepper flakes

Instructions

  1. Heat 1 tablespoon of the olive oil over medium heat. Add the red bell peppers, sauté for 7 to 10 minutes, until they begin to soften and turn brown.
  2. Add the minced garlic to the skillet, and sauté for another minute.
  3. Gradually stir in the arugula, and cook until the arugula begins to wilt, about 3 minutes. Add salt to taste and pinch of red pepper flakes if using. Stir in the balsamic vinegar if using.
  4. immediately, or cover and keep warm on very low heat until the rest of the meal is ready.

6. Mozzarella Caprese Salad

Simple Mozzarella Caprese Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: 4

This simple and delicious recipe is the perfect appetizer for any occasion. Using simple fresh ingredients, this will be a family favorite!

Ingredients

  • 1 pound fresh mozzarella
  • 4 rope tomatoes (any color)
  • Fresh basil leaves
  • Extra virgin olive oil or basil olive oil (optional)
  • Balsamic glaze to taste
  • Freshly ground pepper to taste

Instructions

  1. Slice a couple of gorgeous ripe tomatoes, not too thin. And then slice the fresh mozzarella.
  2. Alternate slices of tomatoes an mozzarella on a plate, overlapping them so you can see some of each of the slices.
  3. Alternate the basil between or stack up the basil leaves on top of the other, roll them up, then cut into thin slices and sprinkle those over the mozzarella and tomatoes.
  4. Drizzle with olive oil and balsamic glaze. Before serving sprinkle with fresh ground pepper.

7. Roasted Beets

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

Ingredients

  • 4 medium beets, scrubbed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups arugula or mixed greens
  • 1/2 cup crumbled goat cheese
  • 1/4 cup toasted walnuts
  • 2 tablespoons balsamic vinaigrette

Instructions

  1. 1. Preheat the oven to 400°F (200°C). Wrap beets in foil or place on a baking sheet and roast until tender, about 45–60 minutes; cool and peel.
  2. 2. Slice beets into wedges or rounds.
  3. 3. Toss greens with a light amount of vinaigrette.
  4. 4. Top greens with beets, goat cheese, and walnuts.
  5. 5. Drizzle with remaining vinaigrette and season to taste.

8. Crusty Rosemary Olive Bread

No Knead Rosemary Olive Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT785M · Yield: [’16’, ’16 servings’]

This no knead rosemary olive bread is crusty on the outside, soft and chewy inside, and packed with olives and fresh rosemary. An easy artisan bread with no mixer needed.

Ingredients

  • 3 cups Bread Flour
  • 1 2/3 cups Water (room temperature)
  • 1/2 teaspoon Instant Yeast ((for slow overnight rise))
  • 1 1/2 teaspoons Salt
  • 1/2 cup Kalamata Olives (chopped)
  • 1 tablespoon Fresh Rosemary (chopped)

Instructions

  1. In a bowl, mix the flour, salt, yeast, and water until a sticky dough forms
  2. Add the rosemary and olives. Mix it in the dough. Dough will look wet and shaggy, this is normal. Do not add more flour.
  3. Wrap plastic wrap on top of the bowl and let it proof for about 12 to 18 hours at room temperature
  4. Preheat oven to 450 degrees Fahrenheit
  5. Place a dutch oven with lid inside the oven to preheat for 30 minutes
  6. Meanwhile, on a floured surface, drop the dough and shape into a ball or your desired shape
  7. Make 3 shallow slits at the top the bread
  8. Cover the bread with a clean kitchen towel while the dutch oven preheats
  9. Carefully, place the dough inside the preheated dutch oven. Cover with lid
  10. Bake for 30 minutes
  11. Remove the lid and bake for 10-15 minutes more or until browned on top and crusty
  12. When ready, place the bread on a cooling rack 
  13. Enjoy!

9. Burrata Salad

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT20M · Yield: [’10’, ’10 people’]

This burrata salad recipe is my go-to summer salad. Spring mix is topped with homemade croutons, veggies, herbs & a drizzle of homemade dressing and lots of burrata cheese for a fresh and delicious, show-stopping salad!

Ingredients

  • 5 ounces spring mix
  • 1 pint baby tomatoes
  • ½ cup fresh basil
  • 1 avocado ((diced))
  • 8 ounces Burrata cheese
  • ½ cup green onions ((sliced))
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 1 Tablespoon honey
  • 1 teaspoon Dijon mustard
  • pinch salt and pepper
  • 6 cups French bread ((or ciabatta, sourdough, etc))
  • ¼ cup Olive oil
  • ½ teaspoon fine sea salt
  • ½ teaspoon garlic powder

Instructions Make the Croutons

  1. Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
  2. Cut French bread into ½ “ cubes (about half a loaf of French bread), or tear it into bite-size pieces for a more rustic look.
  3. Drizzle with olive oil, stir to combine.
  4. Combine sea salt and garlic powder in a small bowl.
  5. Sprinkle half the salt mixture over the oiled bread and stir. Then, sprinkle the remaining salt mixture and stir until evenly distributed.
  6. Spread the seasoned bread cubes in one layer on a greased baking sheet.
  7. Bake 8-10 minutes, stirring once halfway through, until the bread is toasted but still slightly soft (or longer if you prefer crunchier croutons)/
  8. Set aside to cool.

Make the Dressing

  1. Put all the ingredients in a small bowl and whisk to combine. Set aside but do not chill.

Assemble & Serve

  1. Place spring mix in a serving bowl.
  2. Arrange tomatoes and burrata cheese on top of the spring mix.
  3. Add croutons, green onions, fresh basil and avocado.
  4. Sprinkle sea salt and fresh black pepper on top of each burrata cheese round.
  5. Drizzle with your desired amount of dressing, or serve dressing on the side.
  6. Serve immediately.

10. Watermelon Feta Basil Salad

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

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

This watermelon salad with feta and basil is the perfect side salad or appetizer during the summer months! Watermelon and feta cubes are topped with a light and refreshing vinaigrette then garnished with fresh basil. Get all the summer flavors in just one bite!

Ingredients

  • 6 cups seedless watermelon (cut into 1 inch cubes)
  • 1/4 cup fresh basil (cut into thin strips)
  • 4 oz feta cheese (broken or cut into chunks)
  • kosher salt
  • freshly ground black pepper (to taste)
  • 1 tablespoon lime juice (fresh or bottled)
  • 1 1/2 tablespoons honey
  • 2 tablespoon olive oil
  • 1 tablespoon champagne vinegar

Instructions

  1. Combine watermelon, basil and feta in a large bowl.
  2. In a small bowl whisk the lime juice, honey, and olive oil and champagne vinegar. Pour over the watermelon, basil, and feta and toss to combine.
  3. Season with salt and pepper to taste.
  4. Serve immediately or cover and store in the fridge for 1 hour until ready to serve.

11. Roasted Garlic and Herb Focaccia

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT145M · Yield: [’12’, ’12 servings’]

Savory and sweet, this roasted garlic focaccia is generously garnished with fresh herbs, a flavorful honey garlic glaze and flaky sea salt.

Ingredients

  • 2 cups warm water
  • 2 1/4 teaspoons dry active yeast (1 packet)
  • 1 teaspoon honey
  • 4 1/2 cups all purpose flour (+ more for dusting)
  • 2 teaspoons Kosher salt
  • 1 tablespoons olive oil
  • 2 whole garlic bulbs (cloves removed and peeled)
  • 3/4 cup olive oil ( + more for oiling bowl and hands)
  • 1/2 cup chopped fresh herbs (thyme, rosemary and, or chives)
  • 2 tablespoons honey
  • 2 teaspoons flaky sea salt

Instructions

  1. Prepare the Dough: In a large bowl, dissolve the yeast and honey in warm water. Let it sit for 10 minutes until foamy. Using a stand mixer with a dough hook, mix the yeast mixture with flour, salt, and olive oil until a soft dough forms. Knead briefly on a floured surface until smooth.
  2. Let the Dough Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 1 ½ hours, until doubled in size.
  3. Roast the Garlic: While the dough rises, preheat the oven to 400°F. Submerge the peeled garlic cloves in olive oil in a small baking dish. Cover and roast for 30 minutes until soft and fragrant. Let cool.
  4. Shape the Dough: Once risen, punch down the dough and transfer it to a well-oiled 9×13 baking sheet. Stretch it out to the edges, then use your fingers to make deep dimples across the surface.
  5. Top the Dough: Press the roasted garlic cloves into the dough and drizzle some of the garlic-infused oil over the top and sprinkle with fresh herbs. Let the dough rise for another 20 minutes while you preheat the oven to 425°F.
  6. Bake the Focaccia: Bake for 35-40 minutes, rotating halfway, until golden brown.
  7. Garnish: Mix the honey with the remaining garlic oil and brush generously over the focaccia while it’s still warm and sprinkle with flaky sea salt. Let cool slightly before slicing.

12. Cheesy Garlic Bread

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

Ingredients

  • 1 loaf French bread or baguette (about 12–14 inches)
  • 4 tablespoons unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • Salt to taste

Instructions

  1. 1. Preheat the oven to 425°F (220°C).
  2. 2. Slice the bread into 1-inch thick slices. In a small bowl, mix butter with minced garlic and a pinch of salt.
  3. 3. Spread garlic butter on each slice and top with mozzarella and Parmesan.
  4. 4. Arrange on a baking sheet and bake 8–10 minutes, until cheese is melted and edges are golden.
  5. 5. Sprinkle with chopped parsley before serving.

13. Roasted Red Pepper Antipasto Salad and Crostini

Italian Roasted Red Pepper Antipasto Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

A simple red pepper antipasto salad that is made all over Italy.

Ingredients

  • 3 red peppers ((roasted, peeled, and deseeded))
  • 2 cloves garlic ((fresh, minced))
  • 3 Tbsp extra virgin olive oil ((good quality))
  • ½ tsp sea salt ((or Kosher salt, to taste))
  • ⅛ tsp dried oregano ((two shakes))

Instructions

  1. Tear the peppers into strips, and place in a bowl.
  2. Add the garlic, extra virgin olive oil, salt and oregano, and mix well.
  3. I’d recommend making this a few hours before you’d like to serve it so the flavors have time to develop. Use on an antipasto plate, as a side dish, on crostini, in a sandwich.
  4. Keep refrigerated, but bring to room temperature before serving.

14. Sauteed Zucchini with Herbed Parmesan

Sautéed Squash with Herbed Parmesan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

This easy Sautéed Squash is the perfect way to highlight fresh summer produce. Yellow squash and zucchini are cooked until tender, then finished with butter, parmesan, and parsley, it’s a fast and flavorful side dish you’ll turn to all season long. It’s ready in just 15 minutes and pairs well with almost any summer meal! Use whatever yellow squash and zucchini you can find and enjoy. Yellow crookneck squash, zucchini, and yellow patty squash all work

Ingredients

  • 2 tablespoons olive oil
  • 7-8 cups fresh yellow squash and zucchini (cut into 1/4-inch pieces)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon salt (plus additional to taste)
  • freshly cracked pepper
  • 1 tablespoon unsalted butter
  • 1/3 cup shredded parmesan cheese
  • 3 tablespoons minced fresh parsley (curly or flat-leaf)

Instructions

  1. Heat the olive oil over medium-high heat in a large sauté pan. Add the yellow squash and zucchini. Sauté, stirring frequently, for 7-9 minutes, or until squash is golden brown and tender.
  2. Add the minced garlic to the veggies and sauté 1-2 minutes, stirring continually, or until fragrant but not burned.
  3. Reduce the heat to low. Add the butter to the vegetables and stir until melted. Season the squash with salt and pepper and sprinkle with parmesan cheese and parsley. Serve hot!

15. Marinated Tomato Salad

Marinated Tomato Salad with Basil & Mozzarella is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [‘6’]

This Marinated Tomato Salad recipe is quick and easy to make. Tomatoes are tossed with basil, herb dressing, and fresh mozzarella cheese!

Ingredients

  • 6 cups diced tomatoes (such as roma or cherry tomatoes)
  • 4 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 2 cloves garlic
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper
  • 1 8 oz. package marinated mozzarella balls (or fresh mozzarella)
  • 1/3 cup fresh basil

Instructions

  1. Dice tomatoes until you have enough for 6 cups (the amount of tomatoes used will vary depending on the variety of tomato used). You can dice the tomatoes as large or small as you like.
  2. Place the diced tomatoes in a large serving bowl.

For The Dressing:

  1. Mince 2 cloves of garlic.
  2. In a small bowl, combine 4 Tbsp. olive oil, 2 Tbsp. red wine vinegar, 2 tsp. Dijon mustard, 1/2 tsp. Italian seasoning, and 1/2 tsp. each of kosher salt and pepper. Stir until completely combined using a small whisk or fork (alternately, you can combine these ingredients in a small mason jar, cover with a lid, and shake until combined).
  3. Pour the dressing over the diced tomatoes and stir until completely combined.
  4. Cut 1 8 oz. package of marinated mozzarella balls (or ball of fresh mozzarella or any type of cheese you like) into pieces and add them to the salad. Stir until completely combined.
  5. Mince 1/3 cup of fresh basil. Add to the salad and stir until combined.
  6. Place the salad in the fridge and marinate for 1-2 hours before serving.
  7. To Serve: Serve with a slotted spoon so that the juices remain in the bowl. Add a sprinkle of salt and pepper over the salad before serving.

16. Air Fryer Mushrooms

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

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

Air fryer mushrooms flavored with garlic and soy sauce make a delicious side dish for your meals. They are vegan and easy to make in just about 10 minutes! Check out how to make roasted mushrooms in the air fryer.

Ingredients

  • 8 oz Mushrooms ((quartered))
  • 1 1/2 tbsp Olive oil
  • 1/2 tbsp Garlic ((chopped, or dried garlic))
  • 1 tsp Dark soy sauce ((tamari sauce for gluten-free))
  • 1/4 tsp Salt ((to taste))
  • 1/4 tsp Pepper ((to taste))
  • Green onion greens ((chopped))

Instructions

  1. Preheat the air fryer at 390 °F.
  2. In a mixing bowl, mix the mushrooms with oil, chopped garlic, and soy sauce.
  3. Place the mushrooms in the preheated air fryer and cook for 10 minutes.
  4. Add salt and black pepper and shake the basket.
  5. Air fry for an additional 1 minute and then transfer to a bowl.
  6. Garnish with chopped green onion greens.

17. Italian Chopped Salad

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

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

An Italian Chopped Salad will be a welcome addition to your dinner menu on warm summer evenings. Bursting with the flavors of antipasto, our salad is filled with salami, provolone, tomatoes, olives, artichoke hearts, pepperoncini and red onion and drizzled with a homemade lemon oregano vinaigrette.

Ingredients

  • 1/2 cup olive oil
  • ¼ cup lemon juice
  • 1 Tablespoon lemon zest
  • 1 clove garlic (, finely minced)
  • 1 teaspoon dried oregano
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 6 cups chopped romaine lettuce
  • 1/4 pound (4 ounces) sliced salami (, cut in strips)
  • 1/4 pound (4 ounces) provolone (, diced)
  • 1 cup grape tomatoes (,halved lengthwise)
  • 1/3 cup large pimento stuffed olives (,halved crosswise)
  • 1 cup marinated artichoke hearts (,chopped)
  • 4 pepperoncini (,stems removed, chopped)
  • 1/4 cup thinly sliced red onion

Instructions Vinaigrette:

  1. Combine olive oil, lemon juice, lemon zest, garlic, oregano, sugar, kosher salt and pepper until blended.

Salad:

  1. Place lettuce in serving bowl. Arrange salami, provolone, tomatoes, olives, artichoke hearts, pepperoncini and red onion on top of lettuce.
  2. Drizzle with half of the vinaigrette, about 6 Tablespoons, and toss until evenly coated. Serve remaining vinaigrette on the side.

18. Roasted Cherry Tomatoes

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

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

These are simple Roasted Cherry Tomatoes that come out perfect every single time! Cooked with balsamic vinegar, herbs, and spices, it makes a perfect addition to any meal.

Ingredients

  • 3 cups cherry tomatoes (halved)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 springs fresh thyme

Instructions

  1. Wash and dry the tomatoes, then cut in half lengthwise.
  2. Place on a baking pan and add olive oil, balsamic vinegar, fresh thyme, garlic powder, salt, black pepper, and red pepper flakes. Mix everything and spread evenly, so they are all in one layer.
  3. Bake at 400°F for 25-30 minutes.

19. Air Fryer Crack Green Beans

Air fryer Crack green beans recipe (Arkansas green beans) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘4’]

My favorite crack green beans recipe will be shared today. This delicious side dish of old fashioned green beans with bacon reminds me so much of our Air fryer Brussel sprouts and bacon recipe. Easy to make, quick, delicious and most importantly no need to turn on your stove or oven, are you sold on that yet?

Ingredients

  • 1 lb Fresh green beans ((cleaned, cut in thirds with the ends snipped))
  • 6 strips of bacon ((cut into pieces))
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon Sugar free brown sugar substitute or regular brown sugar ((optional))
  • 2-3 teaspoons Tamari soy sauce ((substitute with 1/4 teaspoon of salt see note 1))

Instructions

  1. Place green beans in a bowl. Add soy sauce (or just salt if not using soy sauce) salt. Mix the garlic and brown sugar substitute m. Add mix to green beans then toss to coat.
  2. Add bacon to seasoned greens beans. Mix to combine. then transfer to air fryer basket.
  3. Set temperature to 400°F / 200°C and air fry for 15 to 17 mins. Tossing every 5 minutes with a silicon spoon to ensure even cooking.
  4. Let it rest for a minute before serving.

20. Zucchini Fries

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

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: 4

Making zucchini fries is quick and easy. This zucchini fries recipe for Weight Watchers uses any kind of squash and your favorite bread crumbs to create a tasty and healthy treat the whole family will love.

Ingredients

  • 4 Sprays Olive Oil Cooking Spray
  • 3/4 Cup Panko Dried Plain Breadcrumbs
  • 1 Teaspoon Italian Seasoning
  • 2 Medium Fresh Zucchini
  • 1 1/2 Tablespoons All Purpose Flour
  • 3/4 Teaspoon Salt (or to taste)
  • 2 Large Egg Whites, Whipped Until Frothy

Instructions

  1. First we need to get that oven preheating to 425 degrees Fahrenheit.
  2. Spray your baking sheet with cooking oil spray to keep the fries from sticking and then set it aside.
  3. Next up we need to prep our flour mixture and breadcrumbs. Mix together the flour, Italian seasoning, and salt in one bowl and put the breadcrumbs in another bowl.
  4. Now we need to cut up our zucchini! We’ll cut them into pieces a little smaller than a pickle spear. Cut your squash in half and then cut each half into two pieces. Each one of those pieces can be cut into four fries, lengthwise.
  5. To coat the zucchini fries we need to dredge them in the flour mixture first and then dip them into the egg whites before finally coating them in the breadcrumbs.
  6. Now they are ready for the oven! Put them on your prepped baking sheet and roast them for about 12 minutes.
  7. Turn them once. Don’t overhandle them while baking or the coating may be knocked off!

21. Mediterranean Kale Salad

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

Recipe details: Prep: PT-497077H51M29S · Total: PT-497077H51M29S · Yield: [‘4’, ‘Serves 4’]

A simple kale salad with cucumber, kalamata olives, tomatoes and feta with a lemon olive oil dressing.

Ingredients

  • 4 cups chopped kale or other greens
  • 1 ½ cups cucumber, spiralized or diced
  • 1 cup grape or cherry tomatoes, quartered
  • ½ cup Kalamata olives
  • ½ cup crumbled feta cheese
  • Pepperoncini and/or roasted red peppers
  • Cooked tuna or chicken breast (optional)
  • Zest and juice of 1 lemon
  • 1 tablespoon honey
  • ¼ cup extra virgin olive oil
  • 2 teaspoons dried oregano leaves
  • Coarse salt and ground black pepper, to taste

Instructions

  1. In a large bowl, toss together kale, cucumber, tomatoes, olives, feta and Pepperoncini and/or roasted red peppers.
  2. In a separate bowl, whisk together lemon zest and juice, honey and olive oil. Whisk in oregano and salt and pepper, to taste. Toss dressing with salad, a few tablespoons at a time.

22. Caprese Flatbread

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

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: 1

This 10 minute Caprese flatbread is packed with all the traditional flavors of Caprese salad in an easy to make flatbread. Tomatoes fresh mozzarella, basil, and balsamic glaze – yum!

Ingredients

  • 1 low carb wrap (like a Flatout Light wrap or similar)
  • 3 tbsp marinara sauce
  • 2 oz fresh mozzarella cheese, sliced
  • 3/4 cup cherry tomatoes, halved
  • 1/2 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/8 cup fresh basil leaves
  • 1 tbsp balsamic glaze

Instructions

  1. Preheat the oven to 350 degrees. Place the flatbread on a baking sheet and cook for 2 minutes.
  2. Remove from oven. Add a thin layer of sauce. Then add the mozzarella cheese, cherry tomato halves, Italian seasoning, and garlic powder.
  3. Bake for 4-5 minutes until cheese is melted. Season with salt and pepper as needed.
  4. Top with basil and balsamic glaze.

23. Jamaican Steamed Cabbage

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

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘4’]

This Jamaican Steamed Cabbage is a flavorful dish that can be paired with most anything.

Ingredients

  • 1 tbsp coconut oil
  • 1 small onion (peeled and finely chopped)
  • 1/2 tsp garlic purée
  • 1/2 cabbage (shredded)
  • 1 bell pepper (sliced)
  • 1 large carrot (julienned)
  • 1/4 cup (60ml) vegetable broth
  • scotch bonnet (to taste (optional))
  • 4 springs thyme
  • salt (to taste)

Instructions

  1. Heat the coconut oil in a pot.
  2. Add the onion and thyme, and cook for about 5-7 mins till soft.
  3. Stir in the garlic purée, followed by cabbage, bell pepper, carrot, scotch bonnet if using, vegetable broth, and salt.
  4. Mix and cover. Reduce and steam for between 10-15 mins or until done to your preference, stirring a couple of times during the process.
  5. Keep and eye on the liquid. If it looks like it is starting to dry out, add another tbsp or so of broth.

24. Bacon Wrapped Green Beans

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

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: 24

These Green Bean Bundles are the perfect year round side, and they come together so quickly! The green beans are covered with a tasty bacon flavor, so everyone will love eating their vegetables.

Ingredients

  • 1 (12 ounce) package bacon, cut in half – NOT thick cut
  • 1 1/2 pound fresh green beans with ends trimmed off
  • 2 Tablespoons brown sugar
  • 2 teaspoons Lawry’s season salt

Instructions

  1. Preheat oven to 375*F
  2. Line a cookie sheet with a baking mat, parchment paper or non-stick foil. Set aside.
  3. Cook bacon until bacon is half way cooked. You want it semi cooked but still pliable.
  4. Reserve grease for later.
  5. Bring a pot of water to a boil.
  6. Add green beans to water and boil for 3 minutes.
  7. Remove green beans from water and place in reserved bacon grease. Toss to coat and transfer to a plate.
  8. Take a piece of bacon and place 5 – 6 green beans in the middle.
  9. Wrap the green bean bundle with bacon and place on the prepared baking sheet with bacon ends down so they don’t pop open during baking.
  10. Sprinkle each with a pinch of season salt on the green bean ends and a pinch of brown sugar on the bacon.
  11. Bake for 20 minutes or until bacon is cooked.
  12. Serve immediately.

25. Avocado Fries

Crispy Baked Avocado Fries (Vegan) 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’, ‘6 servings’]

These vegan, crispy baked avocado fries uses only five ingredients and can be made gluten free. Pair it with a hot and creamy dipping sauce and enjoy all day!

Ingredients

  • 3 avocados (large, cut into thin strips)
  • 1 cup chickpea flour (divided)
  • ½ cup water
  • ¼ teaspoons garlic powder
  • ½ teaspoons salt
  • ¼ teaspoon red chili powder (optional, if you want some bite!)
  • 1 cup breadcrumbs (I used gluten-free breadcrumbs )

Instructions

  1. Preheat the oven or air-fryer to 425°F. Then, slice three avocados into thin strips – I typically like to slice them into halves, remove the pits, and then slice each half into three slices. Then, I remove the skins and set aside. You should get at 18 – 20 slices this way!
  2. Set up your dipping stations: Combine ¼ cup of chickpea flour and half a cup of water to make a batter that’s the same consistency as pancake batter (i.e. fluid but not too thin or watery!) Whisk ¼ teaspoon each of garlic powder, salt, and optional red chili powder with ¾ cup of chickpea flour in another bowl. Finally, add breadcrumbs to a third bowl. These are your dipping stations. If using the oven, line a baking sheet with a silicon mat or parchment paper and set aside. If using an air fryer, spray the basket or tray with some oil.
  3. Take one avocado slice, drop it in the dry chickpea flour, then into the chickpea flour batter, and then shake off excess, and drop it in the bowl with the breadcrumbs. Use a fork to toss and coat the avocado evenly. Place on the baking sheet or air fryer basket or tray. Repeat this for all the avocado slices and arrange them on the baking sheet, spaced 1-2 inches away from each other. Coat evenly with the batter making sure to get the curvy part!
  4. Baking: If you’re baking, throw the baking sheet into the oven and let the avocados first bake for 15 minutes. Then, flip them and let them bake another 15 minutes. Ideally, they should be golden brown when done, so this might take more than 15 minutes on each side based on your oven!Air Frying: Once you arrange the avocado slices neatly in an air fryer basket, making sure to leave enough space between them (depending on the size of your air fryer, you might need to do this in batches). You can air fry them for about 25 minutes in total. Check and make sure to increase time in case they’re not done – this will depend on the type and size of your air fryer to a large extent!
  5. Avocado fries are ready when each side is a nice golden brown and feels “crisp” to touch (i.e. not soggy). Serve hot and enjoy with a creamy dipping sauce of choice!

26. Sauteed Mushrooms and Onions

Sauteed Mushrooms and Onions For Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Yield: [‘4’]

Buttery sautéed mushrooms and onions are so good! It is a perfect side dish. Ready in less than 15 minutes. A great addition to steaks, burgers, soups or stews.

Ingredients

  • 3 tablespoons unsalted butter
  • 1 pound 500 g Cremini or button mushrooms
  • 2 tablespoons Worcestershire sauce
  • 2 medium onions (thinly sliced)
  • 3 garlic cloves minced
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh rosemary

Instructions

  1. Melt butter in a large skillet or pan over medium-high heat.
  2. Add the mushrooms and Worcestershire sauce, season with pepper and cook until they start to turn brown (about 4-5 minutes).
  3. Add the onions and cook until they become translucent, about 4 minutes. Keep stirring every minute.
  4. Reduce the heat  to low and stir in the garlic in the last minute, stirring continuously. Season with salt to your liking.
  5. Sprinkle with rosemary and serve with steaks, burgers or as a side dish.

27. Creamy Vegan Coleslaw

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

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘8’, ‘8 people’]

This Vegan Coleslaw is a lightened up version of the classic we all love. It’s mayo-free, yet it’s still so rich, creamy and tangy. It’ll be a hit at your next barbeque, picnic or potluck!

Ingredients

  • 1 large head green cabbage (, finely shredded (about 9-10 cups))
  • 1/2 small head red cabbage (, finely shredded (about 2 cups))
  • 1 1/2 cups carrots (, shredded)
  • 1/4 cup parsley (, finely chopped)
  • 1/2 cup raw cashews (, soaked in water for 2-4 hours (*see note))
  • 1/2 cup non-dairy yogurt (, unsweetened )
  • 1/2 cup non-dairy milk (, unsweetend)
  • 2-3 tablespoons lemon juice (, fresh squeezed)
  • 2-3 tablespoons apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2-3 tablespoons agave syrup
  • 1 clove garlic ((sub 1/2 teaspoon garlic powder))
  • 1/2 teaspoon onion powder
  • 1 teaspoon sea salt (, more to taste)
  • Fresh cracked pepper (, to taste)

Instructions Dressing

  1. Add all dressing ingredients to a high-speed blender (discard cashew soaking water). Blend on high until creamy and smooth. Taste and adjust flavors if needed. * Keep in mind, that the flavors will be concentrated, but it will be covering a lot of vegetables.  

Coleslaw

  1. To a large mixing bowl, add the cabbage, carrots, and parsley. Toss to combine. Now pour on 1 cup of dressing and toss to coat. Check for desired consistency and add more dressing if needed (I usually add the whole batch). You can always add more after the coleslaw has chilled too. 
  2. Cover and place in the fridge for 1-2 hours to let the flavors marinate. Toss once more before serving. Taste for flavor and add more if needed. Top with fresh cracked pepper and more parsley if desired. 

28. 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.

29. Caesar Salad

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

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

The best ever Caesar salad made from scratch! Forget about store-bought Caesar salad kits, and make your own at home by following a few easy steps!

Ingredients

  • 2 romaine lettuce hearts (or 1 large head of romaine lettuce)
  • ¾ cup Caesar dressing (follow the link for the recipe)
  • ⅓ cup parmesan cheese (finely shredded)
  • 4 cups one day old bread (torn into ¾ inch pieces)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt

Instructions To make garlic croutons

  1. Coat pieces of bread in some olive oil, garlic powder, and salt, then bake in the oven at 350°F (175°C) for 10-15 minutes or until they’re crispy and golden brown.
  2. Remove the croutons from the baking sheet, and allow them to cool completely.

To assemble the salad

  1. Place the lettuce in a large mixing bowl, add the Caesar dressing and toss to combine.
  2. Add the croutons, and the parmesan cheese and toss again. Serve immediately.

30. Cucumber Tomato Salad

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

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

Cucumber Tomato Salad is the perfect side dish for convenient midweek meals.

Ingredients

  • 375 grams (2.5 cups) cherry tomatoes (grape tomatoes, halved)
  • 1 cucumber (deseeded and cubed)
  • 3 tablespoon red onion (chopped)
  • 2 tablespoon fresh dill (chopped)
  • 1 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • pinch of salt

Instructions To make the cucumber tomato salad:

  1. Add cherry tomatoes, cucumber, red onion, dill and oregano to a larger bowl and mix to combine.

To make the salad dressing:

  1. Pour olive oil and cider vinegar into a jar and add a pinch of salt. Place lid on jar and shake well to combine. Alternately, whisk ingredients together in a bowl.

To assemble the tomato and cucumber salad:

  1. Pour dressing on top of salad ingredients and toss till combined.
  2. Serve immediately or place in the fridge for a couple of hours.

31. Festive Winter Salad

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

Ingredients

  • 4 cups chopped kale, stems removed
  • 2 cups roasted butternut squash, cubed
  • 1 cup pomegranate seeds
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled goat cheese
  • 1/3 cup toasted walnuts
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. 1. In a large bowl, massage the kale with a pinch of salt for 1–2 minutes to soften.
  2. 2. Add roasted squash, pomegranate seeds, cranberries, goat cheese, and walnuts to the kale.
  3. 3. In a small jar, whisk together olive oil, maple syrup, lemon juice, and a pinch of pepper.
  4. 4. Drizzle dressing over the salad and toss to combine.
  5. 5. Adjust seasoning and serve.

32. Pesto Garlic Bread

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘7’, ‘7 loaf’]

Garlic bread topped with butter, pesto and parmesan cheese.

Ingredients

  • 1 loaf French bread (cut in half lengthwise )
  • ½ cup butter
  • ¼ teaspoon Italian seasonings
  • 1 cup pesto
  • 1 cup Parmesan cheese (shredded)

Instructions

  1. Preheat oven to 400 degrees
  2. Place bread on tin foil on top of baking sheet
  3. Melt butter with Italian seasonings
  4. Spread butter on both sides of cut bread
  5. Spread pesto oven the butter
  6. Place bread back together and wrap in foil
  7. Bake in oven for 10 minutes
  8. Carefully remove foil and separate both halves of bread so the cut side is facing up
  9. Sprinkle Parmesan cheese on both sides
  10. Return to oven, without foil, for 10 minutes
  11. Place under broiler for 1-2 minutes until cheese is golden brown
  12. Slice and serve

33. Italian Green Salad with Homemade Dressing

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

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

Our family’s Italian green salad is the best!

Ingredients

  • 9 ounces lettuce ((butter lettuce, romaine or a combination))
  • white bottoms of 2 green onions ((optional))
  • 4 teaspoons olive oil ((not extra virgin))
  • 3 tablespoons white balsamic vinegar ((see notes))
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • scant 1/8 teaspoon black pepper

Instructions

  1. Use a pre-washed bag of lettuce or, if starting with a head of lettuce, make sure the leaves are rinsed and dried. Place the lettuce in a large bowl.
  2. If using the white part of the green onions, rinse and dry the green onions, snip off the root end and slice the white part of the onion thinly. Add the white onion slices to your salad.
  3. If you are using the 9 ounces of lettuce called for, you can just add the dressing ingredients one at a time to the salad and toss with two spoons to mix well.
  4. If you would rather make the dressing separately, add the dressing ingredients to a small bowl or container and whisk to combine. (If you have a lid on the container, you can shake it up to mix it.) Pour the mixed dressing onto the lettuce and toss well with two spoons. (Use less dressing if you have less than 9 ounces of lettuce.)
  5. Serve immediately and finish leftovers within an hour or so. Leftover salad will get soggy, but keep it refrigerated if saving it and eat it within a day or so.

34. Caprese Salad

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

Recipe details: Prep: PT5M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

This Cherry Tomato Caprese Salad is an easy 5 minute salad that tastes amazing and so refreshing! It pairs beautifully with so many main course dishes and can also be used as an appetizer because it’s quite light. You can use cherry or grape tomatoes to make this salad.

Ingredients

  • 16 oz cherry or grape tomatoes (halved)
  • 8 oz mozzarella pearls ((mozzarella balls))
  • 1/4 cup fresh basil (chopped)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)

Instructions

  1. Add the tomatoes, mozzarella, and basil to a medium sized bowl.
  2. Drizzle the olive oil over top and toss to coat. Drizzle the balsamic glaze over top and toss again.
  3. Season with kosher salt and freshly ground black pepper, to taste.
  4. Serve immediately or refrigerate for an hour or so before serving. This dish is best when served the same day it is made.

35. Roasted Asparagus Caesar Salad

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

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

This Roasted Asparagus Caesar Salad recipe made with a light Greek Yogurt Caesar Dressing is the perfect healthy salad!

Ingredients

  • ⅓ cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons Dijon mustard
  • ½ lemon (juiced)
  • 1 garlic clove (grated or finely minced)
  • 1 teaspoon Worcestershire sauce (optional)
  • Kosher salt (to taste)
  • Fresh cracked pepper (to taste)
  • 1 pound asparagus (ends trimmed)
  • ½ cup store-bought croutons (or homemade)
  • Shaved Parmesan cheese (for serving)

Instructions Caesar dressing:

  1. In a small bowl whisk together all of the dressing ingredients. Set aside until ready to use.

Roasted asparagus:

  1. Preheat the oven to 425 degrees.
  2. Trim the asparagus ends and lay them in a single layer on a baking sheet.
  3. Drizzle the asparagus with olive oil and sprinkle it with salt and pepper.
  4. Add to the oven and roast for 7-10 minutes depending on the thickness of your asparagus spears.
  5. Remove the asparagus from the oven, drizzle with the desired amount of Caesar dressing, croutons, shaved Parmesan, and some freshly cracked black pepper. Serve!

36. Tossed Green Salad

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

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

This is the best simple tossed green salad that goes so well with any meal! Fresh dressed greens with a simple lemon or apple cider vinaigrette, it will take you just a few minutes to make!

Ingredients

  • ¼ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon minced garlic
  • salt and pepper (to taste)
  • ½ red onion (sliced)
  • 6 cups fresh salad mix/greens (loosely packed)

Instructions

  1. In a jar combine the vinaigrette ingredients, seal, and shake until well combined.
  2. In a large bowl, combine the salad greens with sliced onion, and toss gently to combine.
  3. Pour the dressing over the salad and toss again.

37. Maple Mustard Brussels Sprouts

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

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [‘4’, ‘4 servings’]

A simple and flavourful roasted brussels sprouts recipe, this Maple Mustard Brussels Sprouts recipe comes together quickly and easily with a few kitchen staples. A delicious side dish for the holidays or a weeknight dinner that you can make ahead of time, this brussels sprouts recipe is caramelized to crispy perfection!

Ingredients

  • 1½ to 2 lb brussels sprouts
  • 2 tbsps olive oil (or more as needed)
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 2-3 tbsps maple syrup
  • 2 tbsps Dijon mustard

Instructions

  1. Heat the oven to 450F.
  2. Clean, dry, and slice the brussels sprouts in half.
  3. Toss them in the olive oil, garlic powder, salt, and pepper. You can toss them in a bowl or directly on the sheet pan.
  4. Place the brussels sprouts cut-side down onto a sheet pan.
  5. Roast for 18 minutes.
  6. Push all the brussels sprouts to the middle of the pan. Combine and drizzle the maple syrup and Dijon mustard over the brussels sprouts and toss to combine.
  7. Continue roasting for 5 more minutes or until the brussels sprouts are crispy.

38. Air Fryer Cauliflower

Air Fryer Cauliflower 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’]

This crispy Air Fryer cauliflower side dish is so simple but flavorful! You can make this healthy cauliflower side dish in your Air Fryer in as little as 15 minutes from start to finish!

Ingredients

  • 1 medium cauliflower head (cut into florets)
  • 1 tablespoon olive oil
  • Salt and pepper (to taste)
  • ½ teaspoon smoked paprika (optional)
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon ground turmeric (optional)

Instructions

  1. Preheat the Air Fryer to 390°F (200°C).
  2. In a mixing bowl, toss the cauliflower florets with the olive oil, salt and pepper, and any seasonings if using until they’re well coated.
  3. Transfer the cauliflower florets to the Air Fryer basket, and air fry for 15 minutes shaking the basket every 3 minutes or until the cauliflower is crispy (keep an eye on the cauliflower as it can get burnt easily, and it might take longer or less time depending on the freshness and the density of the cauliflower florets).
  4. Serve cold or warm with a squeeze of fresh lemon juice.

39. Vegan Sweet Potato, Lima Bean Salad

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

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’]

Cozily spiced roasted sweet potato salad with fresh arugula, hearty beans and a quick 3-ingredient sweet mustard dressing. This versatile plant-based lunch or dinner is really easy to make, delicious and bursts with color and nutrients! Perfect for meal prep, to-go lunches and weeknight dinners.

Ingredients

  • 3 medium sweet potatoes (cubed (600 g))
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric (ground)
  • ½ teaspoon cumin (ground)
  • ½ teaspoon cinnamon (ground)
  • 1 red onion (thinly sliced)
  • 1 bell pepper (thinly sliced)
  • 3 small radishes (thinly sliced)
  • 2 cups arugula (40 g, thinly sliced)
  • 1 ½ cups cooked lima beans (280 g, drained & rinsed)
  • 1 batch balsamic date dressing

Instructions Roast sweet potatoes

  1. Preheat your oven to 350°F/180°C and line a baking sheet with a piece of parchment paper.
  2. Toss the sweet potato cubes with smoked paprika, turmeric, cumin, cinnamon and a good pinch of salt and pepper. Transfer them to the prepared baking sheet and arrange in a single layer.
  3. Roast for 25-30 minutes until the sweet potatoes are nicely browned and fork-tender.

Prepare salad

  1. In the meantime, combine onion, bell pepper, arugula and beans in a large salad bowl. Season with salt and pepper to taste.

Divide & assemble

  1. Once all ingredients are ready, toss the salad with the dressing and top with roasted sweet potatoes. Enjoy!

40. Marinated Tomatoes

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

Recipe details: Prep: PT5M · Total: PT65M · Yield: [‘4’]

A simple and flavorful summer salad or side dish.

Ingredients

  • 3 large ripe tomatoes (about 1 pound (453g))
  • 2 Tablespoons shredded basil
  • 4 Tablespoons olive oil
  • 2 Tablespoons white wine vinegar
  • 1 garlic clove ( finely minced)
  • salt and pepper (to taste)

Instructions

  1. Slice tomatoes and combine in a bowl with all the ingredients.
  2. Allow them to marinate in the refrigerator for at least 1 hour, and up to 24 hours.
  3. Serve and enjoy!

41. Shaved Brussels Sprouts Salad with Pistachios and Pecorino

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

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

Shaved parmesan brussels sprouts salad is an elegant holiday side dish. Shaved brussels are tossed with pistachios and dressed in a balsamic vinaigrette.

Ingredients

  • 1/2 cup olive oil
  • 2 Tb balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1 lemon (juiced and zest)
  • Salt and pepper (to taste)
  • 4 cups shaved brussels sprouts
  • 1/2 cup chopped pistachios (+ more for garnish)
  • 1/4 cup Parmesan cheese (+ more for garnish)

Instructions

  1. For the vinaigrette, whisk the olive oil, balsamic vinaigrette, dijon mustard, honey and lemon zest and juice together until emulsified and well combined.
  2. To shave brussel sprouts, cut the stem off and cut them in half, discarding any tough outer leaves. Use a sharp knife and thinly slice the brussel sprouts into thin shavings.
  3. Add the shaved brussels sprouts to a bowl, along with the pistachios and grated parmesan cheese.
  4. Drizzle enough vinaigrette over the salad and give everything a good mix. Place salad into a large serving bowl and garnish with additional parmesan and pistachios.

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.

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Nick Garcia is the creator of Clean Eating, Smart Living, a lifestyle destination covering food, home, wellness, and everyday style. After years of navigating fad diets, cluttered spaces, and an overflowing closet, Nick set out to build a simpler, more intentional way of living. What started as a clean-eating journal has grown into a full lifestyle brand rooted in one idea: that small, practical changes add up to a life that feels genuinely good. When Nick isn't testing recipes or reorganizing a kitchen cabinet for the third time, you'll find him hunting for the perfect capsule wardrobe piece or sharing wellness habits that actually stick. Follow along for real ideas, honest takes, and a little inspiration across every corner of daily life.

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