31 What to Serve with Quiche: 31 Best Sides

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. Sauteed Mushrooms

Easy Sautéed Mushrooms with Soy Sage Butter 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 people’]

Easy sautéed mushroom recipe with soy sage butter is the perfect side dish to whip up in less than 15 minutes. We love the earthy umami flavours with golden caramelised sautéed mushrooms.

Ingredients

  • 3 tbsp butter
  • 400 g mushrooms ((can be mixed))
  • 1 shallot
  • 2 tbsp soy sauce
  • 15 leaves sage
  • salt (to taste)
  • pepper (to taste)

Instructions

  1. Prepare and remove any dirt from mushrooms.
  2. Slice mushrooms.
  3. Thinly slice shallots lengthwise from top to tail.
  4. Heat a large fry pan over high heat until hot.
  5. Add butter and let it melt until it is frothy, not brown.
  6. Add mushrooms to a hot fry pan and let mushrooms sit for about 1-2 minutes so that it starts to brown and caramelise.
  7. Stir and cook the mushrooms until they are golden brown.
  8. Add sliced shallots to pan and sauté for 1-2 minutes together with mushrooms until it softens.
  9. Add soy sauce and stir through.
  10. Add sage leaves to the fry pan and let it crisp up a little in the butter.
  11. Stir through with sautéed mushrooms and shallots.
  12. Season with salt and a generous amount of cracked black pepper.
  13. Remove from the fry pan and serve.

2. Hash Browns

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

Ingredients

  • 2 medium russet potatoes, peeled
  • 1/4 onion, grated
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons oil for frying
  • 2 tablespoons chopped chives (optional)

Instructions

  1. 1. Grate potatoes and squeeze out excess moisture.
  2. 2. Mix with grated onion, cornstarch, salt, and pepper.
  3. 3. Form into small patties.
  4. 4. Heat a nonstick skillet with oil over medium heat.
  5. 5. Fry patties until golden brown on both sides, about 3 to 4 minutes per side.
  6. 6. Drain on paper towels and sprinkle with salt, if desired.

3. Air Fryer Zucchini Fritters

Air Fryer Zucchini Fritters 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’]

This handy Air Fryer Zucchini Fritters recipe is a fantastic way to get your kids to eat their veggies without any resistance! Crispy, flavorful, and nutritious, these zucchini cakes utilize the power of delicious shredded zucchini for a filling and delicious snack or side.

Ingredients

  • 2 medium zucchini
  • 1 teaspoon salt
  • 1 egg
  • 1/3 cup flour ((or substitute almond flour))
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 green onions, finely sliced
  • Sour cream and additional green onion for garnish ((optional))

Instructions

  1. Shred the zucchini with a grater into a strainer placed over a towel. Add the salt to the zucchini and toss to coat. Let the zucchini sit with the salt to remove the water.
  2. While the zucchini is resting with the salt, combine the egg, flour, Parmesan cheese, baking powder, garlic powder, Italian seasoning, and the sliced green onion in a large bowl.
  3. Dry the zucchini with a towel, then add to the bowl with the other ingredients and toss to combine thoroughly.
  4. Preheat the air fryer to 375 degrees F. Lightly spray the air fryer basket with oil to prevent sticking.
  5. Form the zucchini mixture into 4 cakes (about the size of burgers) and add to the air fryer. Air fry the fritters for 10 minutes, then flip and cook for 5 more minutes.
  6. Serve topped with sour cream and sliced green onion, if desired.

4. Apple Salad

Apple Salad – Creamy Yogurt + Pudding Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This Apple Salad with a Creamy Yogurt & Pudding Dressing is a quick dessert full of fruit that’s easy to make for a potluck or to keep on hand for guests visiting.

Ingredients

  • 5 apples, green/red
  • 1/2 cup dried cranberries and candied pecans
  • 1 cup red grapes
  • 1 cup vanilla yogurt
  • 1 cup vanilla pudding

Instructions

  1. Core and cut apples into small cubes
  2. Slice grapes in half.
  3. Place apples, cranberries, candied pecans and grapes in large bowl.
  4. Add in yogurt and pudding.
  5. Stir to combine
  6. Serve when the dressing is equally distributed, and refrigerate any leftovers!

5. Air Fryer Asparagus

Air Fryer Asparagus (Fast & Easy!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Ready to have perfectly roasted asparagus in less than 5 minutes? This Air Fryer Asparagus is incredibly easy to make and perfect for when you’re short on time!

Ingredients

  • 1 bundle asparagus
  • 1/4 teaspoon garlic powder
  • salt and black pepper (to taste, about 1/8 tsp each)

Instructions

  1. Rinse asparagus and trim off the woody ends (about 1 inch).
  2. Preheat air fryer to 375F.
  3. In a large bowl toss the asparagus with seasonings to evenly coat.
  4. Spread out seasoned asparagus in air fryer basket. If you have a smaller basket you may need to divid the asparagus into two batches.
  5. Cook asparagus for 4-5 minutes.

6. Freekeh Salad

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

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

Ingredients

  • 2 tablespoons olive oil
  • Kosher or sea salt
  • 1/4 cup diced white or yellow onion
  • 1 garlic clove, minced
  • 1/2 cup freekeh
  • 1 cup vegetable stock or broth
  • 1 cup arugula
  • 1 teaspoon lemon juice
  • 1/2 cup halved grape tomatoes
  • 1/4 cup crumbled goat cheese
  • 1/4 cup pickled red onion (homemade recipe found here)
  • 1 tablespoon fresh chopped parsley

Instructions

  1. In a large saucepan over medium heat, heat 1 tablespoon olive oil. Once hot, add the onion and a pinch of salt. Cook until softened, about 5 minutes.
  2. Add the garlic and freekeh then cook for another 1-2 minutes or until the freekeh is lightly toasted.
  3. Slowly stir in the stock/broth. Bring to a boil.
  4. Once boiling, lower the heat to simmer and cover with a lid. Cook 20-25 minutes or until the liquid has been absorbed and the freekeh is done (it’ll be slighty chewy but not hard and crunchy). Let rest with the lid on for 10 minutes.
  5. In a medium bowl, toss the arugula with the remaining 1 tablespoon oil, lemon juice, and a few pinches of salt.
  6. Once the freekeh has rested, stir in the dressed arugula, tomatoes, goat cheese, red onion, and parsley. Serve immediately or refrigerate and serve cold.

7. Roasted Herbed Red Potatoes

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

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘8’, ‘8 servings’]

A quick and easy recipe for crisp and flavorful baby red potatoes that go well with any meal of the day.

Ingredients

  • 3 pounds (1360g) baby red bliss potatoes (washed and halved (quartered if potatoes are on the medium/large side))
  • 3 Tablespoons (45mL) olive oil
  • 6 cloves of garlic (minced)
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ cup (45g) grated Parmesan cheese
  • 3 Tablespoons dried or fresh (and finely chopped) parsley (optional; for garnish)

Instructions

  1. Preheat the oven to 400ºF (204ºC). Grease a large baking sheet with non-stick spray or olive oil. Set aside.
  2. In a large bowl, toss together all of the ingredients except the parsley until potatoes are evenly coated. Pour coated potatoes onto prepared baking sheet, spreading them out as evenly as possible.
  3. Bake for 45-55 minutes, turning every 15 minutes with a spatula, until browned and crisp. Sprinkle with fresh or dried parsley before serving, if desired. Potatoes are best served immediately, but will stay fresh in an airtight container in the refrigerator up to 3 days. Reheat in the microwave as needed, or reheat on baking sheet or large casserole dish, covered, in a 300ºF (149ºC) oven for 10-15 minutes or until heated through.
  4. Air fryer instructions: reduce oven temperature to 350ºF (177ºC) and bake for about 40 minutes, turning every 10 minutes.

8. Summer Fruit Salad

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’10’, ’10 1-cup servings (total yield: 10 cups)’]

Refreshing Summer Fruit Salad is full of ripe favorite seasonal fruits. A little bit of fresh lime juice and fresh mint take it to the next level! A delicious healthy recipe is a perfect side dish or tasty treat.

Ingredients

  • 3 cups raspberries ((2 6-ounce containers), rinsed and dried on paper towels)
  • 3 cups strawberries ((1 16-ounce container) hulled, rinsed and quartered)
  • 3 cups cubed watermelon
  • 2 cups halved pitted cherries
  • Juice from 2 limes (aproximately 1/4 cups)
  • ¼ cup chopped fresh mint

Instructions

  1. Combine the raspberries, strawberries, watermelon and cherries in a large bowl.
  2. Sprinkle on the chopped mint and lime juice. Toss to fully mix and coat the fruit.

9. Instant Pot French Bread

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

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon cornmeal for dusting

Instructions

  1. 1. In a mixing bowl, combine flour, yeast, sugar, and salt.
  2. 2. Stir in warm water and olive oil until a sticky dough forms.
  3. 3. Knead the dough for 5 to 7 minutes until smooth and elastic.
  4. 4. Lightly oil the inside of the Instant Pot and add a small amount of water to the pot (for steaming). Place dough in a small greased loaf pan that fits inside.
  5. 5. Add the pan to the Instant Pot on a trivet with 1 cup water in the bottom; set to Yogurt or proof until dough has risen, about 30 to 40 minutes.
  6. 6. Remove the pan and bake in a preheated 450 F (230 C) oven for 15 to 20 minutes, or until the crust is golden and hollow-sounding.
  7. 7. If desired, finish under the broiler for 1 to 2 minutes to crisp the crust.
  8. 8. Let the bread cool briefly, then slice.

10. Roasted Beets

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

Ingredients

  • 4 medium beets, about 1 1/2 lb total
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves

Instructions

  1. 1. Preheat oven to 400 F (200 C).
  2. 2. Scrub beets and trim tops; pat dry.
  3. 3. Toss with oil, salt, and pepper to coat.
  4. 4. Roast on a sheet pan until tender, about 45 to 60 minutes depending on size.
  5. 5. Let cool slightly, then peel skins away with your hands or a paper towel.
  6. 6. Slice and drizzle with balsamic vinegar and sprinkle with thyme.

11. Spring Salad

Salad for Easter (Deviled Egg Vinaigrette!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Lightly cooked seasonal vegetables and deviled egg salad dressing make this Spring Salad a vibrant part of your Easter menu. Prosciutto and shaved cheese puts it over the top in the best way.

Ingredients

  • 4 hard-boiled egg yolks (save the whites for the salad)
  • 3 tablespoons water
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon paprika
  • Pinch of kosher salt and ground black pepper
  • 1/3 cup olive oil
  • 1 bunch asparagus
  • 8 ounces snap peas
  • 1 small shallot (thinly sliced)
  • Zest of 1 lemon (grated or thinly sliced)
  • 1 cup fresh parsley leaves
  • 2 ounces Pecorino Romano cheese (shaved)
  • 2 ounces prosciutto (torn into bite-sized pieces)
  • 4 hard-boiled egg whites (sliced)

Instructions Make the Deviled Egg Dressing:

  1. In food processor fitted with knife blade attachment, puree egg yolks, water, honey, vinegar, mustard, horseradish, sugar, paprika and salt and pepper until well combined. With processor running, slowly drizzle in oil until all oil is incorporated. Makes about 3/4 cup dressing.

Make the Salad:

  1. Heat large pot of salted water to boiling over high heat. Prepare a large bowl of ice water and place it next to the stove.
  2. Drop asparagus into boiling water and cook 1 to 3 minutes or until asparagus is just tender when pierced with a paring knife. Using tongs, transfer asparagus to ice water.
  3. Repeat process with snap peas (these should take 1 to 2 minutes to become tender).
  4. Remove vegetables from ice water and place in clean kitchen towel to pat dry. Cut asparagus stalks crosswise into thirds. If desired, gently open snap peas to expose their insides (this is pretty but not required).
  5. On large platter, gently toss together shallot, lemon zest, parsley, asparagus and snap peas. Top with cheese, prosciutto and egg whites. Serve drizzled with dressing, or serve dressing on the side.

12. Crispy Roasted Lemon Potatoes

Crispy Pan-Fried Lemon Potatoes 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 servings’]

These crispy skillet roasted Lemon Potatoes are crispy on the outside and soft in the middle. They are loaded with lemon, garlic and fresh thyme, then finished off with some fresh grated parmesan.

Ingredients

  • 3-4 cups water
  • 1-1.5 pounds petite fingerling potatoes
  • 2-3 tablespoons olive oil
  • 2 medium cloves of garlic, chopped
  • 2 medium lemons, zested
  • 1 tablespoon fresh thyme
  • 3-4 tablespoons shredded parmesan cheese
  • salt and pepper

Instructions

  1. In a medium-sized saucepan, boil 3-4 cups of water over high heat. Once boiling cook the potatoes until fork tender. Smaller potatoes will cook faster than the larger ones, remove the smaller potatoes as needed to prevent from over cooking. Once cooked, strain out the water, pat dry and cut the larger potatoes in half.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the potatoes and season with salt and pepper and zest of 1 lemon.
  3. Sear the potatoes for 6-8 minutes or until all sides start to brown and crisp, rotating every 2-3 minutes. Add additional olive oil as needed.
  4. Then add the chopped garlic, remaining lemon zest and thyme. Continue frying for another 5 minutes or so or until the potatoes reach the desired crispiness.
  5. Right before removing from the heat, sprinkle the shredded parmesan.  Serve warm.

13. Cucumber Tomato Cauliflower Rice Salad

Cauliflower Salad With Cilantro Lime Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘6’]

Our Cauliflower Salad With Cilantro Lime Dressing is a low carb side dish recipe that’s bursting with fresh citrus flavor. Farm stand vegetables combine with tangy lime for this easy vegetable side dish. Serve at room temperature or chilled!

Ingredients

  • 2 cups cauliflower rice
  • 1 (8 ounces) cucumber, (chopped, 2 cups)
  • 1 pint heirloom tomatoes, (halved lengthwise)
  • 1/4 cup olive oil
  • 2 Tablespoons lime juice
  • 1 teaspoon lime zest
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons chopped cilantro

Instructions

  1. Place cauliflower rice in microwave-safe bowl. Add 2 Tablespoons water; cover and microwave until al dente, about 3 minutes. timing will depend on the wattage of your microwave. Uncover and cool slightly.
  2. In serving bowl combine olive oil, lime juice, lime zest, kosher salt, pepper and cilantro until blended.
  3. Stir in cauliflower rice, cucumber and tomatoes. Serve immediately or refrigerate.

14. Bacon Puff Pastry Twists

Bacon Puff Pastry Twists is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’12’, ’12 twists’]

My Bacon Puff Pastry Twists are a delicious, savory snack or side dish. Perfect for the big game or movie night.

Ingredients

  • 1 egg
  • 1/2 cup parmesan cheese
  • 12 slices bacon
  • 1 package puff pastry dough
  • 1 tablespoon dried basil

Instructions

  1. Preheat the oven to 400-degrees F.
  2. In a small bowl, beat the egg with 2 tablespoons of water.
  3. Unroll the puff pastry dough.
  4. Use a knife or pizza cutter to cut the dough into 12 equal pieces.
  5. Lightly brush the dough with the egg wash.
  6. Sprinkle the dried basil and parmesan cheese over the dough.
  7. Place a strip of bacon on a flat surface and lay a piece of dough on top.
  8. Twist the dough and bacon 4-5 times.
  9. Place the twist onto a parchment-lined baking sheet.
  10. Repeat with the remaining pieces of bacon and dough.
  11. Bake for 25-35 minute, until the bacon is golden brown.
  12. These can be served warm or at room temperature.

15. Dragon Fruit and Blood Orange Salad with Pecans

Dragon Fruit and Blood Orange Salad with Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • dragon fruit, ripe, cubed (about 2 cups)
  • blood orange, peeled and segmented (2 large)
  • mixed baby greens (4 cups)
  • pecans, toasted and chopped (1/2 cup)
  • cucumber, sliced (1 cup)
  • fresh mint leaves, torn (1/4 cup)
  • extra-virgin olive oil (2 tablespoons)
  • fresh lime juice (2 tablespoons)
  • honey (1 teaspoon)
  • salt (1/4 teaspoon)
  • black pepper, freshly ground (to taste)

Instructions

  1. 1. Prepare all produce: cube dragon fruit, segment blood oranges, rinse greens, and slice cucumber. Gently tear mint leaves.
  2. 2. Whisk dressing: combine olive oil, lime juice, honey, salt, and pepper until emulsified.
  3. 3. Assemble salad: place greens in a large bowl, add dragon fruit, orange segments, cucumber, and mint.
  4. 4. Drizzle dressing over the salad and toss to coat evenly.
  5. 5. Sprinkle toasted pecans on top just before serving.

16. Air Fryer Bacon Wrapped Asparagus

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

Ingredients

  • asparagus spears, trimmed (1 pound / 450 g)
  • bacon slices, thin-cut (8 slices)
  • olive oil (1 tablespoon)
  • ground black pepper (1/4 teaspoon)
  • garlic powder (1/4 teaspoon, optional)
  • toothpicks (8)

Instructions

  1. 1. Preheat the air fryer to 400°F (200°C).
  2. 2. Wrap each asparagus spear with a bacon slice and secure with a toothpick.
  3. 3. Lightly brush bundles with olive oil and season with pepper and garlic powder.
  4. 4. Arrange in a single layer in the air fryer basket.
  5. 5. Cook 8–10 minutes until bacon is crispy and asparagus is tender.
  6. 6. Let rest 2 minutes before serving.

17. 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.

18. Spicy Chinese Green Beans

Chinese Green Beans 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: [‘2’, ‘2 servings’]

Chinese green beans, a spicy, quick, effortless, and flavorful stir-fry made with chili garlic sauce, bring an Asian-style kick to your table.

Ingredients

  • 1 lb green bean
  • 1 tsp vegetable oil
  • 1 tsp garlic (minced)
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp chili garlic sauce
  • 1 tsp white sesame seeds (roasted/optional/for garnish)
  • 1 tsp black sesame seeds (roasted/optional/for garnish)

Instructions

  1. Wash and clean green beans
  2. In a large pan, bring water to rolling boil.
  3. Add green beans and cook it for about 4-6 minutes or until is crisp and cooked. Check in between.
  4. Once it cooked perfectly, transfer to cold water. Drain it, and set aside.
  5. Heat a large skillet over medium heat. Add a teaspoon of vegetable oil and minced garlic. Stir until garlic is fragrant.
  6. Add soy sauce, rice vinegar, chili garlic sauce, roasted sesame seeds, and green beans.
  7. Stir fry until the spicy sauce mixture coats green beans evenly.
  8. Transfer to a plate and ENJOY!!

19. Smoked Salmon Crostini

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

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

Wondering how to serve smoked salmon? It’s as simple as knowing which ingredients to shop for, and arranging them on a pretty tray. Assemble this elegant Smoked Salmon Platter in just 20 minutes for your next brunch or cocktail party.

Ingredients

  • 1 cup whipped cream cheese
  • 1/2 cup sour cream
  • 1/4 cup capers
  • 2 tablespoons Everything Bagel Seasoning
  • 1 pound cold smoked salmon
  • 4 hard boiled eggs (finely chopped)
  • 4 radishes (thinly sliced)
  • 2 mini cucumbers (thinly sliced)
  • 2 Roma tomatoes (thinly sliced)
  • 1/2 cup finely chopped red onion
  • Dill sprigs and lemon wedges (for garnish)
  • 1 baguette (thinly sliced and toasted (see Notes))

Instructions

  1. Place the cream cheese, sour cream, capers and everything bagel seasoning in small bowls, then arrange them on a large platter.
  2. Place the smoked salmon down the center of the platter. Arrange it in an artful little zigzag so it looks cute.
  3. Fill in any empty space with the remaining ingredients. Garnish platter with dill sprigs and lemon wedges, and serve with toasted baguette.

20. Kale Salad with Cranberries

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

Ingredients

  • kale, finely chopped (6 cups)
  • dried cranberries (1/2 cup)
  • sliced almonds (1/3 cup)
  • feta cheese, crumbled (1/4 cup)
  • fresh lemon juice (2 tablespoons)
  • extra-virgin olive oil (2 tablespoons)
  • honey (1 teaspoon)
  • salt (1/4 teaspoon)
  • black pepper (to taste)

Instructions

  1. 1. Massage chopped kale with a pinch of salt for 1–2 minutes until softened.
  2. 2. Whisk lemon juice, olive oil, and honey to make a light dressing.
  3. 3. In a large bowl, combine kale, cranberries, almonds, and feta.
  4. 4. Drizzle dressing over salad and toss to coat.
  5. 5. Adjust seasoning with salt and pepper and serve.

21. Air Fryer Sweet Potato Wedges

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

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT80M · Yield: [‘2’, ‘2 servings’]

Air Fryer Sweet Potato Wedges are soft and tender in the middle and lightly crisp on the outside with a smoky and savory seasoning!

Ingredients

  • 1 pound sweet potatoes (about 2 medium-sized)
  • 1 tablespoon cornstarch
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt

Instructions

  1. Scrub your potatoes clean (leaving the skin on) and cut them lengthwise into wedges that are about 1-inch thick.
  2. Soak the wedge fries in a large bowl of cold water for at least 30 minutes or a few hours if you have time.
  3. Drain the water and use paper towels to pat the potatoes dry.
  4. Place the potato wedges in a dry bowl or a large resealable bag.
  5. Add the cornstarch and toss to combine, making sure to rub it all over the surface of the sweet potatoes.
  6. Add the oil to the potatoes, making sure they are well coated.
  7. In a small bowl, combine the paprika, oregano, parsley, garlic, cumin and salt, and then toss the potatoes with the seasoning. (You may need to use your fingers to rub the oil and seasoning into the potatoes).
  8. Arrange the wedges in a single layer in the air fryer basket (with a little space in between each wedge) and air fry at 400F for 10 minutes. Flip the wedges over and air fry for another 8-10 minutes, or until fork tender and lightly crisp on the outside.
  9. Repeat with second batch, if necessary.
  10. Serve immediately with your favorite dip.

22. Strawberry Goat Cheese Salad

Strawberry Goat Cheese 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 strawberry goat cheese salad is the perfect spring and summer salad! Made with fresh strawberries, goat cheese, spinach, walnuts & pine nuts.

Ingredients

  • Salad: 5 cups baby spinach
  • 1 cup strawberries, sliced
  • ½ cup (3 oz) goat cheese, crumbled
  • ⅓ cup (40g) walnuts, chopped
  • 2 tbsp pine nuts
  • Dressing: ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 tsp honey
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions

  1. Add the baby spinach, strawberries, goat cheese, walnuts and pine nuts to a large salad bowl. Toss to combine the salad.
  2. Add the olive oil, balsamic vinegar, honey, cinnamon, salt and pepper to a mason jar. Put the lid on the jar and shake well for 5 to 10 seconds to combine.
  3. Pour the dressing over the salad and serve. Enjoy!

23. Salad with Fruit, Walnuts, and Feta Cheese

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

Ingredients

  • romaine lettuce or mixed greens (6 cups)
  • apple, thinly sliced (1 medium)
  • pear, thinly sliced (1 medium)
  • walnuts, toasted (1/2 cup)
  • feta cheese, crumbled (1/3 cup)
  • grapes, halved (1 cup)
  • extra-virgin olive oil (2 tablespoons)
  • apple cider vinegar (1 tablespoon)
  • honey (1 teaspoon)
  • salt (1/4 teaspoon)
  • black pepper (to taste)

Instructions

  1. 1. Rinse greens and pat dry; arrange in a large serving bowl.
  2. 2. Add apple, pear, grapes, walnuts, and feta; toss to combine.
  3. 3. In a small jar, whisk together olive oil, vinegar, honey, salt, and pepper to make vinaigrette.
  4. 4. Drizzle dressing over the salad and toss gently.
  5. 5. Serve immediately.

24. Quinoa Vegetable Salad

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

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [‘6’, ‘6 cups’]

This cold Quinoa Vegetable Salad is a healthy, refreshing salad packed with fresh vegetables and quinoa. It’s perfect for the summertime and you can easily use up all those extra vegetable in the refrigerator.

Ingredients

  • 1 cup uncooked quinoa (appx 3 cup prepared)
  • 1 pint cherry tomatoes, roasted
  • 1 red bell pepper
  • 1 yellow bell pepper
  • ¼ cup diced red onions
  • ¾ cup diced English cucumbers
  • Handful of fresh parsley
  • 1 large avocado (see notes).
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 ½ teaspoons white vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions

  1. Cook the quinoa according to package directions. Fluff and set aside to cool.
  2. (optional) Heat oven to 400°F. Roast whole or sliced. Combine tomatoes with 1 tablespoon olive oil, sprinkle with a little salt and pepper. Roast for 15-20 minutes, stirring occasionally. Cool completely.
  3. Diced the vegetables: bell peppers, red onion, cucumbers, parsley.
  4. Combine all ingredients in a small dish and stir to combine.
  5. Combine the cooled quinoa and combine together with the vegetables and then pour the dressing and toss to combine. Keep stored in the refrigerator in an airtight container.

25. Minty Pea Almond Salad

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

Recipe details: Prep: PT22M · Cook: PT8M · Total: PT30M · Yield: [‘8’]

This cold Healthy Pea Salad recipe is crunchy and perfect for summer! It’s made with fresh snap peas, mint, almonds, and Parmesan cheese.

Ingredients

  • 1 lb. snap peas (or snow peas)
  • 3/4 cup slivered almonds (unsalted)
  • 1/2 cup fresh mint (chopped)
  • 1/2 cup Parmesan cheese (or Asiago or Romano cheese)
  • 6 Tbsp. olive oil
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. Dijon mustard
  • 1/2 tsp. sugar
  • 1/4 tsp. kosher salt
  • 1/4 tsp. pepper

Instructions For The Salad:

  1. Thoroughly wash and pat dry 1 lb. of fresh snap peas or snow peas. Remove the little flower and string that runs along each pod if necessary.
  2. Chop the peas into small diagonal slices. Place the sliced peas in a serving bowl and set aside.
  3. Finely chop 1/2 cup of fresh mint and set aside.
  4. Place a small cast iron skillet on the stove top and heat to medium low. Add 3/4 cup unsalted sliced or slivered almonds (or nut of choice) to the pan. Toast the nuts on medium low for 6-8 minutes, stirring or shaking the pan every few minutes to prevent the nuts from burning. Remove from heat and set aside.
  5. Grate 1/2 cup of Parmesan, Asiago, Romano, or hard cheese of choice.

For The Dressing:

  1. Combine 6 Tbsp. olive oil, 2 Tbsp. white wine vinegar, 1 Tbsp. Dijon mustard, ½ tsp. sugar, and ¼ tsp. each kosher salt and pepper in a small bowl. Stir until emulsified using a fork or small whisk.
  2. To assemble the salad, pour desired amount of the dressing over the sliced peas and toss to combine. Continue until the peas are coated to your liking. Add the toasted almonds, 1/2 cup chopped mint, and 1/2 cup of shaved Parmesan (or cheese of choice). Toss once again to combine all the ingredients.
  3. To serve: Garnish with extra fresh mint if desired.

26. Strawberry Spinach Salad

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

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

This Spinach Salad with strawberries and toasted pecans is paired with a sweet lemon dressing for an irresistibly refreshing summer salad.

Ingredients

  • 1/2 cup chopped pecans or walnuts
  • 12 ounces fresh baby spinach (rinsed and dried)
  • 1 quart strawberries (sliced)
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons white wine vinegar
  • 1/4 cup sugar
  • 1 Tablespoon vegetable oil

Instructions

  1. Place the nuts in a dry pan and toast over medium heat for 5-6 minutes, or until fragrant. Set aside to cool.
  2. In a large bowl combine spinach, toasted nuts, and strawberries.
  3. In a jar, combine lemon juice, vinegar, sugar, and oil. Shake until well combined. Store in the fridge until ready to serve.
  4. When ready to serve, give the jar a shake, pour dressing over spinach, and toss to combine.

27. 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.

28. Summer Tomato Salad

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

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

A refreshing Italian tomato salad made with summer tomatoes and a simple dressing, garnished with gremolata.

Ingredients

  • 700 grams tomatoes (1 ½ pounds, any variety, ripe and firm)
  • 1 clove garlic (small)
  • 1 small red onion
  • 60 mls olive oil (¼ cup, good quality)
  • 1 tablespoon wine vinegar (red or white)
  • ⅙ teaspoon salt (adjust to taste)
  • 25 grams fresh parsley (½ cup, washed and dried)
  • 1 clove garlic (small)
  • 1 small lemon (unwaxed)
  • ⅛ teaspoon salt

Instructions

  1. Chop the small tomatoes into wedges and the larger ones into chunks, and place in a bowl.
  2. Finely slice the onion and add to the tomatoes.
  3. Finely chop the garlic and transfer to a small bowl. Add the vinegar then pour in the olive oil slowly, whisking till emulsified.
  4. Mix in the salt and pour over the tomatoes, mixing to ensure they are well coated in the dressing. Cover and set aside for half an hour to allow the flavours to come develop.

Gremolata

  1. Zest the lemon and chop into small slivers, chop the parsley and slice the garlic finely. Combine in a small bowl and add salt.

Assemble the salad

  1. Transfer the tomato salad to a serving dish, garnish with gremolata and serve at room temperature with some crusty bread.

29. Apple Walnut Salad

Apple Walnut Gorgonzola Salad with Balsamic Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

If you’re looking for a quick and easy meal, you’ll love this salad! Filled with flavor and crunch it’s topped with a delicious homemade vinaigrette. It works as a main dish or side!

Ingredients

  • 10 ounces spring mix
  • 2 cups dried cranberries
  • 1 ½ cups chopped walnuts
  • 2 large apples
  • 1 ½ cups gorgonzola cheese
  • ½ cup chopped red onion ((optional))
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice

Instructions

  1. Combine all the dressing ingredients in a small bowl, set aside.
  2. Dice the apples into bite-sized pieces.
  3. Right before serving, combine all the salad ingredients in a large bowl.
  4. Pour about 3/4 of the dressing over the salad and toss. Keeping adding more dressing and tossing until all of the salad is coated but not soaked.

30. Fig Salad with Honey Balsamic Vinaigrette

Fig Salad with Honey Balsamic Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

  • fresh figs, quartered (12)
  • arugula (4 cups)
  • goat cheese, crumbled (4 ounces)
  • walnut halves (1/3 cup)
  • olive oil (3 tablespoons)
  • balsamic vinegar (2 tablespoons)
  • honey (1 tablespoon)
  • lemon juice (1 teaspoon)
  • salt (1/4 teaspoon)
  • black pepper (to taste)

Instructions

  1. 1. Rinse figs and pat dry; dry the arugula well.
  2. 2. In a small bowl, whisk olive oil, balsamic, honey, lemon juice, salt, and pepper to make the vinaigrette.
  3. 3. In a large bowl, combine arugula, figs, goat cheese, and walnuts.
  4. 4. Drizzle vinaigrette over greens and toss gently.
  5. 5. Taste and adjust seasoning before serving.

31. Air Fryer Parsnip Fries

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

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

Try a different approach to fries and give our air fryer parsnip fries a whirl. Crispy outside, soft inside, and a delicious sweet, nutty flavour, air fryer parsnip fries are fantastic and a healthier side dish option.

Ingredients

  • 2 parsnip
  • 1 tsp maple syrup
  • 1 tsp paprika (smoked)
  • ½ tsp garlic powder
  • ½ tsp salt
  • cooking oil spray (as required)
  • 1 tbsp flat leaf parsley (chopped (optional))
  • sea salt (to taste)
  • 2 red pepper (marinated)
  • ½ cup mayonnaise
  • 1 garlic clove (crushed)
  • 1 tsp lemon juice

Instructions

  1. Peel and cut parsnip into thin strips.
  2. In a large mixing bowl, add parsnips with maple syrup, garlic powder, salt and paprika. Mix well to make sure parsnip chips are well coated with seasoning.
  3. Spray parsnip fries with cooking oil of choice.
  4. Preheat the air fryer for 3 minutes at 200°C or 400°F. Place in an air fryer basket and fry for 15 minutes or until golden brown.
  5. Place marinated red peppers, mayonnaise, lemon juice and garlic in a food processor and blitz until smooth.
  6. Serve air fryer parsnips chips with roasted pepper mayo on the side.

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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