37 Best Side Dishes for Chicken

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 Radishes

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

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

Sauteed radishes are crispy on the outside, fluffy on the inside — a lot like potatoes! Make these easy fried radishes in just 15 minutes.

Ingredients

• 1 lb Radishes ((trimmed and quartered – weight without greens; ~24 radishes))
• 1 1/2 tbsp Olive oil
• 1/2 tsp Garlic powder ((optional))
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1 tbsp Unsalted butter

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the quartered radishes in a single layer. Season with garlic powder (if using), salt, and pepper.
3. Saute the radishes, stirring occasionally, for about 8-10 minutes, until radishes are soft and browned. Don’t stir constantly, which will prevent browning. If your pan get very hot (such as if using cast iron) and the radishes brown too much before they are soft, reduce heat as needed.
4. In the last 2 minutes of cooking, add the butter to the pan (it will melt). Stir to coat and finish sauteing.

2. Mediterranean Pasta Salad

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’, ’12 Servings’]

This delicious Mediterranean Pasta Salad is loaded with fresh flavors and it’s quick and easy to make! It’s the perfect side dish to throw together for your next potluck or family get-together.

Ingredients

• 1/3 cup extra virgin olive oil
• 3 Tablespoons white wine vinegar ((any vinegar will work))
• 1 Tablespoon lemon juice
• 1 large garlic clove ((pressed or finely minced))
• 2 teaspoons dried oregano ((1 Tablespoon of fresh))
• black pepper & sea salt ((to taste))
• 16 ounce box pasta ((I used bow-tie/farfalle))
• 1 cup zucchini ((cut into thin, sliced quarters))
• 1 cup grape tomatoes ((cut in half))
• 2/3 cup black olives ((cut in half))
• 1/2 cup red onion ((thinly sliced))
• 3 Tablespoons Italian parsley ((chopped))
• 4 ounces feta cheese ((crumbled))

Instructions

1. Cook the pasta according to the package directions, mine took 13 minutes.
2. Drain the pasta in a large colander, then run under cold water until no longer hot. Pour the pasta into a large bowl.
3. Add the zucchini, tomatoes, olives, red onion, parsley, salt & pepper to the pasta.
4. Whisk the dressing ingredients together then pour over the vegetables and pasta. Toss to combine.
5. Add the feta cheese {or cheese of your choice} and gently stir together.
6. Serve immediately with additional cheese and black pepper.

3. Black Beans and Rice

The Best Black Beans and Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 8

Easy black beans and rice cooked in one pot.

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, finely diced
• 1/2 teaspoon ground cumin
• 1 cup white rice
• 2 cups broth (chicken or vegetable are fine)
• 1 14-ounce can black beans, drained and rinsed
• 2 TB lime juice
• 1/2 teaspoon salt
• 1 TB butter
• Handful fresh chopped cilantro

Instructions

1. First, gather the ingredients.
2. In a medium stock pot, add the oil, and turn the heat to medium. Add the diced onion, and cook while stirring frequently for about 10 minutes. Lower the heat if the onions threaten to burn or start turning golden brown around the edges.
3. Add the cumin and rice. Stir and saute for 4-5 minutes, just until the edges of the rice start to appear translucent.
4. Add the vegetable broth and rinsed and drained black beans. Stir everything together.
5. Bring the mixture to a boil, cover, reduce the heat to low and simmer for 20 minutes.
6. At the end of 20 minutes, remove the lid and stir everything to fluff it up. Add the lime juice, butter, salt and chopped cilantro, and stir again. Serve immediately.

4. Roasted Carrots

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

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘5’]

Oven Roasted Carrots is an easy and healthy side dish recipe that will get your whole family to eat their vegetables. Use a simple combination of olive oil, salt/pepper, and garlic, OR make my simple seasoning recipe!

Ingredients

• 2 lbs. carrots
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves (minced)
• 1 teaspoons dried rosemary
• ¾ teaspoons dried oregano
• ¾ teaspoons dried thyme
• ¾ teaspoons dried sage
• 1/8 teaspoons ground nutmeg

Instructions

1. Preheat the oven to 430 degrees.
2. Peel the carrots and make diagonal cuts every 2 inches. Extra thick carrots can be sliced in half lengthwise for even cooking.
3. Drizzle olive oil over the carrots and sprinkle them with salt and pepper, as well as the optional seasoning mix above if desired. Use your hands to toss to coat evenly.
4. Arrange them on a light baking sheet, leaving space around each one so that they don’t overlap, which can cause them to steam instead of roast.
5. Roast for 20 minutes. Remove from the oven and add the minced garlic if desired. Toss to coat.
6. Spread them out evenly again and roast for 10-13 more minutes.

5. Lemon Rice Pilaf with Dill and Pistachios

Lemon Rice Pilaf with Dill and Pistachios 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’]

20 minutes for the most flavorful side dish. Lemon rice pilaf is cooked with orzo and toasted pine nuts, pistachios and loads of fresh herbs.

Ingredients

• 2 tbsp ghee
• 2 tbsp olive oil
• 1 small shallot (finely chopped)
• 1/2 cup pine nuts
• 1/4 cup pistachios
• 2 garlic cloves (chopped finely)
• 3/4 cup basmati rice
• 1/4 cup orzo
• 1 lemon (zested and juiced)
• 2 cups vegetable or chicken stock
• Small bunch of fresh dill (roughly chopped)
• Small bunch of fresh parsley (roughly chopped)

Instructions

1. In a medium sized pot, melt the ghee and olive oil together and add chopped shallots. Saute for 2-3 minutes until the shallots begin to soften.
2. Add the pine nuts and pistachios and saute for another 2 minutes, tossing the nuts around the olive oil so they toast evenly.
3. Add in the garlic and cook for another minute, tossing everything together.
4. Add in the basmati rice and orzo and saute everything together so the rice and orzo get coated with all of the other flavors. Add in the lemon zest and lemon juice and give it another stir.
5. Pour in 2 cups of stock, give everything a good stir once more and bring to a gentle boil, then reduce to a simmer. Place a lid on the pot and cook for 15 minutes or until all the liquid as absorbed and the rice and orzo is tender.
6. Once done, turn off heat and let cool for a few minutes. Then add chopped herbs and fluff with a fork, gently stiring the herbs in the rice and serve.

6. Instant Pot Mashed Sweet Potatoes

Instant pot mashed potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Yield: [‘4’]

The Instant Pot Mashed Sweet Potatoes make an easy and quick side dish that is delicious, filling and full of nutrients.

Ingredients

• 3 pounds Sweet Potatoes (peeled and sliced into 1-inch pieces)
• 1 tablespoon Butter
• 1/4 cup Sour Cream
• 1 clove Garlic (minced)
• 1 tablespoon Fresh Herbs (finely chopped)
• 1 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 cup water

Instructions

1. Peel sweet potatoes, slice them and put at the bottom of your instant pot. Add the water.
2. Set the Instant Pot on “Manual” or “Pressure cook” on high for 8 minutes. Allow the pressure to build up, then cook then let the pressure come down naturally.
3. Once the sweet potatoes are cooked, drain the water and mash them with the butter to get the creamy texture.
4. Add the garlic and stir to combine. For more creaminess, add sour cream or cream cheese.
5. Finally, season it with salt and black pepper and sprinkle with fresh herbs.

7. Caesar Pasta Salad

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

This Caesar Pasta Salad Recipe is bursting with flavor from the juicy tomatoes, sharp parmesan, and crunchy romaine lettuce. Perfect for a summer cookout, barbeque, or weeknight meal!

Ingredients

• 1/2 lb penne pasta
• 1 heart romaine lettuce (chopped)
• 1/2 pint cherry tomatoes (halved)
• 2.25 oz can sliced black olives (drained)
• 1/2 cup shredded parmesan cheese
• 1 bag Caesar flavored croutons
• 1/2 cup Ken’s Steak House Caesar Dressing (or any brand caesar dressing)

Instructions

1. Cook pasta al dente according to the directions. Drain and rinse with cold water.
2. Combine all other ingredients except croutons to the pasta and mix well. Chill. Add croutons when ready to serve. Enjoy!

8. Air Fryer Zucchini

Crispy Zucchini (Air Fryer Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 Servings’]

Crispy Air Fryer Zucchini that’s easy to make and delicious! Made with the best seasoning mix, whole wheat bread crumbs, and a little bit of avocado oil, this recipe results in crispy perfection on the outside and tender zucchini on the inside. Serve it with a dipping sauce for next level air fryer zucchini that’s full of flavor and perfect as a side dish or healthy snack!

Ingredients

• 2 medium zucchini (cubed)
• 1/3 cup whole wheat bread crumbs (about 1/2 slice toasted bread)
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika (or harissa seasoning)
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 2 Tablespoons avocado oil

Instructions

1. Preheat the air fryer to 400 degrees F.
2. Slice and cube the zucchini.
3. Mix the bread crumbs, garlic powder, paprika (or harissa seasoning), oregano, and salt together in a small bowl.
4. Coat the cubed zucchini with avocado oil, then mix into the seasoning mixture until evenly coated.
5. Place a single layer of the zucchini in the air fryer basket.
6. Air fry for 8-10 minutes (depending how crispy you want them), flipping halfway.
7. Repeat with a second batch if necessary.
8. Serve and enjoy!

9. Kimchi Bacon Fried Rice

Kimchi Bacon Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This kimchi-bacon fried rice recipe is a delicious, comforting side dish or main course with a Korean twist. The flavors are elevated to another level.

Ingredients

• 8 strips raw bacon (chopped)
• 1 cup yellow onion (chopped)
• 1 cup mushrooms (thinly sliced)
• ½ cup carrots (shredded)
• ½ red bell pepper (sliced)
• ½ cup green onions (sliced)
• 2 cups white rice (cooked)
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 1 cup kimchi (drained and chopped)
• 1 cup frozen peas (thawed)
• sliced green onions (to garnish)

Instructions

1. Add chopped bacon to a wok or frying pan. Cook over medium heat until golden and crispy.
2. Remove and reserve the bacon in a paper towel lined dish. Leave 1 tablespoon of the bacon drippings in the pan, but remove the rest.
3. Add the onion, mushrooms, carrots, red bell peppers, and green onions to the frying pan. Sauté until tender, about 4 minutes.
4. Add the cooked rice and bacon to the wok. Mix them with the sautéed vegetables.
5. Add the sesame oil, soy sauce, peas and kimchi. Stir to combine and heat through.
6. Garnish with the fresh green onions and serve.

10. Roasted Cauliflower with Parmesan

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Roasted Cauliflower with Parmesan Cheese is tender-crisp, golden, and full of nutty caramelized flavor. It’s a simple, healthy side dish that goes with almost anything.

Ingredients

• 2 lbs small cauliflower florets (1 medium head)
• 3 garlic cloves (minced)
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp salt
• Ground black pepper (to taste)
• 2 tbsp parmesan cheese (freshly grated)

Instructions

1. Preheat oven to 400 degrees F. Line half sheet with silicone mat or unbleached parchment paper.
2. To cut cauliflower head into florets: Remove green leaves and cut cauliflower head into 4 quarters, starting at the base and slicing through the core. Lay each quarter on a cutting board, angle your knife and cut florets from the stem. Easy-peasy. See how to cut cauliflower in this easy 4 step tutorial.
3. In large mixing bowl, add cauliflower florets, garlic, olive oil, lemon juice, salt and pepper. Stir gently and well with a spoon to coat evenly.
4. Transfer onto prepared baking sheet and spread in a single layer. Bake for 30-40 minutes or until soft to a touch with a fork. Mine took 35 mins – depends on the oven.
5. Sprinkle 2 tbsp of freshly grated Parmigiano Reggiano on roasted cauliflower. Serve immediately while hot and crisp. Warm tastes good too.

11. Sauteed Asparagus and Mushrooms

Sauteed Asparagus and Mushrooms Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT8M · Total: PT12M · Yield: [‘4’]

Sauteed Asparagus with Mushrooms is an earthy side dish. It pairs well with most entrees. While my first thought is steak or poultry, it will work nicely with many seafood and egg entrees. The nutritious low carb vegetable recipe fits in well with most healthy diets. Leftovers are great in omelettes and other dishes.

Ingredients

• 1 bunch asparagus
• 1/2 tbsp olive oil (classic)
• 1 clove garlic (minced)
• 1/4 tsp Sea salt
• generous pinch thyme leaves
• 4 ounces fresh mushrooms (crimini or white button mushrooms )
• black pepper (to taste)

Instructions

1. Snap or cut off the woody ends of the asparagus spears. Cut the trimmed spears on a diagonal. The cook better and have a better mouth feel. Feel free to hand snap them though if you prefer.
2. Preheat a large skillet to medium high heat. Once hot add oil.
3. Add asparagus pieces, garlic , thyme and sea salt. Saute while cutting the mushrooms.
4. Brush off any debris from mushrooms and slice into bite sized pieces.
5. After a few minutes stirring the asparagus they will be starting to get tender, but not quite done.  Reduce heat to medium.This is when to toss in your quick cooking mushrooms.
6. Cook, stirring for just a couple minutes. We only want the mushrooms cooked through and the asparagus tender crisp.
7. Season to taste with salt and pepper to serve.

12. Caprese Orzo Pasta Salad

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’]

Caprese Orzo Pasta Salad is a light and refreshing side dish, made with orzo pasta, grape tomatoes, mozzarella, and fresh basil. This easy orzo pasta salad is so quick to make, perfect to take to a picnic or get-together.

Ingredients

• 8 ounces Orzo pasta (1/2 box)
• 1 tablespoon Olive Oil
• 1 pint Grape Tomatoes (washed and sliced into half)
• 6 ounces Fresh Mozzarella pearls
• 1/2 cup Fresh Basil leaves (torn into small pieces or chiffonade)
• Balsamic Glaze (optional)
• 1/4 cup Olive Oil
• 2 tablespoon Balsamic Vinegar
• 1/2 teaspoon Garlic powder
• 1 teaspoon Honey
• Salt (to taste)
• Black Pepper (to taste )

Instructions

1. Cook the orzo according to package directions until al dente. Drain the orzo and let it cool slightly. Or cook the orzo in the pressure cooker. Transfer the orzo pasta into a large bowl and toss with a tablespoon of olive oil so it doesn’t stick together.
2. Prepare the dressing. Add all of the ingredients into a bowl and whisk together until well mixed.
3. Add tomatoes, mozzarella pearls and basil leaves to the pasta bowl.
4. Pour the vinaigrette and toss until combined. Adjust salt and pepper if needed.
5. Enjoy right away or refrigerate for about 30 minutes until chilled. The orzo pasta soaks up the dressing if you make it ahead, which gives it great flavor.
6. (Optional) Add a drizzle of balsamic glaze just before serving.

13. Roasted Cherry Tomatoes on the Vine

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

Recipe details: Prep: PT2M · Cook: PT30M · Total: PT32M · Yield: [‘2’]

Cherry tomatoes simply roasted with garlic and olive oil served on the vine.

Ingredients

• 12 ounces cherry tomatoes (on the vine)
• 2 tablespoons extra virgin olive oil
• 6 cloves garlic (removed from the head but unpeeled. Feel free to use more.)
• 1 pinch kosher salt (generous)
• A few leaves fresh basil (optional)

Instructions

1. Line a baking sheet/sheet pan with parchment paper. I use a quarter sheet pan. If you don’t have parchment paper, don’t worry. This just makes for easier clean-up.
2. Place the tomatoes and garlic on the sheet pan. Drizzle with olive oil and sprinkle generously with salt.
3. Turn your oven to 375°F.
4. Place the sheet pan in the oven while it heats.
5. Set a timer for 30 minutes. Start checking the tomatoes through the oven door at 20 minutes for doneness.
6. Remove the tomatoes when they have reached your preferred doneness. I like the skin of mine to be cracked and the tomatoes to be drooping but not quite melted to retain their shape for presentation.

14. Cranberry and Edamame Brown Rice Salad

Brown Rice Salad (Cranberry, Edamame & Ready in 30 Minutes!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT160M · Yield: [‘8’, ‘8 Servings’]

Chewy brown rice, sweet-tart cranberries, buttery pecans, and creamy feta in a zingy red wine vinaigrette — the grain salad you’ll make on repeat, all year long. Serve it warm for the holidays or cold as a summer side dish. Surprisingly hard to stop at just one serving!

Ingredients

• ⅓ cup red wine vinegar
• 2 teaspoons smooth Dijon mustard
• ½ teaspoon salt (plus more to taste)
• ¼ teaspoon freshly cracked black pepper (plus more to taste)
• 2 tablespoons minced shallot
• ½ cup extra virgin olive oil
• 5 cups cooked brown rice or brown rice blend (warm or cooled to room temperature)
• 4 green onions (white and green parts sliced (about ¾ cup))
• ⅔ cup dried cranberries
• 1⅓ cups shelled edamame (thawed)
• ⅔ cup crumbled feta cheese
• 1/2 cup chopped pecans
• 4 stalks celery (diced (about 1 cup))
• ½ cup chopped pecans

Instructions

1. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and minced shallot until combined.
2. Add the brown rice, green onions, cranberries, edamame, feta, celery, and pecans to the bowl. Gently fold together until everything is evenly coated in the dressing.
3. Serve warm immediately, or cover and refrigerate until serving.

15. BLT Pasta Salad

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This is the best BLT Pasta Salad that is loaded with crispy lettuce, cherry tomatoes, bacon, Parmesan cheese, and your favorite pasta. The recipe is so easy to put together and will be a perfect side dish for a Summer party or a BBQ cookout!

Ingredients

• 4 cups Romane lettuce (chopped)
• 2 cups pasta (cooked)
• 1 1/2 cups cherry tomatoes (cut in half)
• 1/4 cup bacon (cooked and chopped)
• 1/4 cup Parmesan cheese (grated)
• 2 cups croutons
• 1/4 cup Cesar or Ranch dressing

Instructions

1. Place bacon on a baking pan with a wire rack, bake it for about 18 minutes at 400°F, flipping it half-way through. When it is done, pat-dry in between of two sheets of paper towels and let it cool off. Trim the fat and chop.
2. Cook pasta according to the box instructions, drain and let it cool off.
3. Chop lettuce and cut cherry tomatoes in halves.
4. Add all the ingredients together (lettuce, cherry tomatoes, bacon, croutons, Parmesan cheese, and cooked pasta), add the dressing and mix it together.
5. Enjoy!

16. Roasted Root Vegetables

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

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

Roasted Root Vegetables Recipe is an easy gluten free, vegan side dish. It’s colorful, delicious and highly customizable with your favorite root veggies!

Ingredients

• 2 medium sweet potatoes (peeled and cut into 1″ chunks)
• 2 parsnips (peeled and cut into 1″ chunks)
• 2 large carrots (cut into 1″ chunks)
• 2 medium golden beets (peeled and cut into 1″ chunks)
• 2 red cippolini onions (or 1 small red onion, peeled and cut into thin wedges)
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoons dried)
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)

Instructions

1. Preheat the oven to 400 degrees. Place root vegetables on a large rimmed baking sheet in a single layer (use a second baking sheet if necessary to avoid overcrowding), and toss with olive oil, rosemary, garlic powder, salt and pepper until well combined.
2. Bake for 30-40 minutes, until tender and caramelized, rotating the pan(s) halfway through the cooking time. Cool slightly and enjoy!

17. Quinoa and Chickpea Salad

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

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: [‘5’, ‘5 bowls’]

This vegan quinoa chickpea salad is filling, refreshing and naturally sweet. It’s a low-calorie meal great for cold evenings.

Ingredients

• 1 English cucumber (chopped)
• 1 cup quinoa (cooked)
• 2 cups beets (cooked and cubed)
• 2 cups cherry tomatoes (halved)
• ½ cup parsley (chopped)
• 1 tbsp olive oil
• 1/4 tsp cinnamon
• 1 tsp cumin
• 1 tsp paprika
• ⅛ tsp cayenne
• ½ tsp ginger
• 1 can chickpeas (drained and washed)
• 1/2 tsp salt
• 1 tsp Dijon mustard
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh lemon juice
• a pinch of salt & black pepper

Instructions

1. Chickpeas
2. First, heat up your skillet to medium-high and add olive oil. Now, add the spices and give it a good stir so that the oil combines with spices.
3. Add in your chickpeas and some salt. Coat the chickpeas in spices and cook for 5-7 minutes.
4. Once finished, remove them from the stove and leave them in the pan to cool down.
5. Lemon Dressing
6. Mix all the ingredients in a separate bowl.
7. Salad
8. Chop and cube all your vegetables, prepare cooked quinoa, and add them to a large bowl. Top them up with cooked chickpeas.
9. Mix all the ingredients together and finish up with the dressing. Toss the salad, so it all gets fully covered with the dressing.

18. Instant Pot Red Potatoes

Garlic Butter Instant Pot Red Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Yield: [‘6’]

This creamy garlic butter red potatoes recipe is ready in less than 25 minutes!

Ingredients

• 2 pounds (907g) red potatoes (baby or regular,)
• ¾ cup (177ml) chicken stock
• 4 tablespoons butter (cubed)
• 2 teaspoon Italian seasoning
• 2 garlic cloves (minced)
• salt (to taste)

Instructions

1. Wash the potatoes, dry and cut in half (if using smaller baby potatoes) or into quarters for larger red potatoes.
2. Put potatoes in the Instant Pot insert. Pour chicken stock over the potatoes and sprinkle on the Italian seasoning, garlic and salt.
3. Place the lid on and turn the valve to the sealing position. Set to high pressure for 7 minutes.
4. When done, perform a quick pressure release. Open the lid and gently stir so that the potatoes are coated in the mixture (carefully so they don’t break).
5. Top with herbs if desired and then serve.

19. Grilled Eggplant

Grilled Eggplant with Lemon Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 servings’]

Grilled Eggplant is a healthy and flavorful side dish with crispy-edged that pairs well with many meals. It is super easy to prepare with just a few basic ingredients.

Ingredients

• 2 small eggplants (cut into 1/2-inch slices)
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• salt and pepper (to taste)

Instructions

1. Combine olive oil, soy sauce and lemon juice in a small bowl.
2. In another small bowl combine garlic powder, onion powder, paprika, and cayenne pepper.
3. Arrange the eggplant slices on a baking sheet.
4. Brush the slices with the oil mixture on both sides.
5. Sprinkle with the seasoning mix on both sides. Let stand for 5-10 minutes.
6. Heat a grill or grill pan over medium-high heat. Once hot, brush with a bit of olive oil.
7. Add the eggplant and place something heavy on top (cast iron skillet) or just press it firmly with a spatula.
8. Grill on both sides for about 3-4 minutes or until the eggplant is a little tender and has pronounced grill marks.
9. Serve with lemon aioli.

20. Air Fryer Green Beans

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

Recipe details: Prep: PT2M · Cook: PT6M · Total: PT8M · Yield: [‘4’]

Easy Air Fryer Green Beans

Ingredients

• 1 pound (450g) green beans
• cooking spray
• salt (to taste)

Instructions

1. Preheat the Air Fryer to 375 degrees F. / 190 degrees C
2. Wash and pat dry the green beans, top and tail them with a sharp knife. Add to a mixing bowl and toss beans with olive oil, the best salt ever, and pepper. You can also use your hands or tongs to mix.
3. Place the coated green beans in a single layer the air fryer basket and cook for 8-10 minutes, shaking the basket halfway and at least once more during cooking so that they cook evenly. The beans should be tender and slightly crispy.
4. Remove and serve immediately topped with some extra salt, red pepper flakes, lemon wedges and chopped herbs etc to your taste.

21. Cheesy Broccoli with Garlic

Cheesy Garlic Broccoli (3-Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 plates’]

Cheesy garlic broccoli is a perfect side dish anyone can make with just 3 ingredient. It’s nutritious, full of deliciousness, extra yummy, gluten-free, high protein and vegetarian.

Ingredients

• 4 crowns broccoli
• 2 cups cheddar cheese (shredded)
• 5 garlic cloves (minced)
• a pinch of salt and black pepper

Instructions

1. Preheat the oven to 375F.
2. Chop up the broccoli into florets. Spread them on a baking dish.
3. In a separate bowl, mix cheddar cheese, minced garlic, salt, and black pepper.
4. Sprinkle the cheese all over the broccoli in the baking dish.
5. Bake for 25 minutes.

22. Grilled Potatoes

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 servings as a side dish’]

Crispy Grilled Potatoes, covered in a lemon, parsley, and rosemary sauce, are ready in 30 minutes and make the perfect summer side dish.

Ingredients

• 5-6 large Idaho or russet potatoes (cut into wedges)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh rosemary (chopped)
• 2 tablespoons fresh parsley (chopped)

Instructions Boil the potatoes:

1. Bring a large pot of water to a boil over high heat and add about one teaspoon of salt, stirring until it dissolves.
2. Next, add the potatoes and cook until they are tender but still firm to the bite, about 10 minutes. Be careful not to overcook. Drain and let them cool slightly.

Grilling steps:

1. Heat the grill to medium-high heat, 400°F, and oil the grates. Or place a grill pan over medium-high heat and lightly oil the pan.
2. In a large bowl, combine all the marinade ingredients except parsley.
3. Add the potato wedges and toss gently to coat them evenly.
4. Then, grill the potatoes, flipping once, until golden brown, about 7-10 minutes per side.
5. Add parsley to the remaining oil mixture, then return grilled potatoes to the mixture and toss again to combine.
6. Serve immediately.

23. Apple Sweet Potato Bake

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

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘6’, ‘6 bowls’]

This Apple Sweet Potato Bake is a flavorful, sweet, and festive side dish for any occasion. It tastes marvelous and goes well with any main.

Ingredients

• 4 sweet potatoes (peeled and diced)
• 4 medium apples (cored and diced)
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground ginger
• 1/3 cup raisins
• 2/3 cup walnuts
• 1/4 cup butter
• a pinch of salt

Instructions

1. Preheat the oven to 350F (180C) and oil the baking dish.
2. Add peeled and diced sweet potatoes with apples into the baking dish (I used 8”x13”) . Toss to mix them up.
3. In a small bowl, mix together cinnamon, nutmeg, and ground ginger.
4. Sprinkle the spice mixture all over the sweet potatoes and apples.
5. Cover the casserole with raisins and walnuts.
6. Drop tablespoons of butter all over the casserole, so it’s evenly spread.
7. Finally, add salt to taste.
8. Bake in the oven for 45 min to 1 hour or until potatoes are soft.

24. Tahini Roasted Cauliflower

Mediterranean Roasted Cauliflower with Tahini Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘5’]

This Mediterranean Roasted Cauliflower is a flavorful vegan side dish! It’s topped with a lemon tahini sauce, dates, and toasted almonds.

Ingredients

• 6-8 cups cauliflower florets (yields 1 large head of cauliflower)
• 2 Tbsp. olive oil
• 2 tsp. garlic powder
• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• 1/3 cup slivered almonds (or unsalted nuts of choice)
• 1/3 cup chopped dates (or dried fruit of choice)
• 1/4 cup tahini
• 3 Tbsp. lemon juice
• 3 Tbsp. water
• 2 Tbsp. fresh mint or herb of choice for garnish (optional)

Instructions Roast The Cauliflower:

1. Heat the oven to 400 degrees Fahrenheit.
2. Thoroughly wash and dry 1 head of cauliflower. Remove any outer leaves from the cauliflower and discard.Cut the head of cauliflower into florets, making sure that the florets are relatively the same size so that they roast evenly (yields 6-8 cups).
3. Divide the cauliflower florets between 2 baking sheets. Arrange the florets flat-side down, as this will create more golden brown surface area (this step is optional). It’s best not to crowd the baking sheets and to allow adequate space between the cauliflower so that it roasts and does not steam in the oven.
4. Drizzle the cauliflower on the first baking sheet with 1 Tbsp. olive oil, ¼ tsp. each of kosher salt and pepper, and 1 tsp. garlic powder. Toss until completely coated.
5. Repeat this step with the second baking sheet. Drizzle the cauliflower with 1 Tbsp. olive oil, ¼ tsp. each of kosher salt and pepper, and 1 tsp. garlic powder. Toss until completely coated in the oil and spices.
6. Place the baking sheets in the oven and roast for 22-24 minutes.Remove the baking sheets from the oven and set aside.
7. To toast the nuts, place a small skillet on the stove top and heat to medium-low.Add ⅓ cup of slivered almonds (or unsalted nuts of choice) to the skillet and roast for 5-6 minutes, stirring occasionally so that the nuts don’t burn.Remove from the heat and set aside.

Prepare The Lemon Tahini Sauce:

1. Stir the jar of tahini with a spoon if separated until it is smooth and creamy. Pour ¼ cup of tahini (using a dry measuring cup) into a bowl.
2. Add 3 Tbsp. of fresh lemon juice and 3 Tbsp. of water to the tahini.Stir the tahini, lemon juice, and water until completely combined using a fork or a small whisk. The mixture will appear curdled at first. Continue to stir for a few minutes until it is smooth and creamy.
3. Add a pinch of kosher salt and pepper and stir until combined. Adjust seasoning as needed.
4. To Serve: Serve the cauliflower on a platter and drizzle with desired amount of the tahini sauce. Add the toasted almonds (or nuts of choice) and 1/3 cup of dried, chopped dates (or dried fruit of choice). Mince 2 Tbsp. of fresh mint, parsley, chives, or basil and garnish (optional).

25. Roasted Garlic Mashed Potatoes

Instant Pot Garlic Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These instant pot garlic mashed potatoes are super easy and especially creamy. Made with yukon gold potatoes, sour cream and an entire head of roasted garlic, this will be your new favorite way to make creamy mashed potatoes!

Ingredients

• 1 head garlic
• 2 teaspoons olive oil
• 3 pounds yukon gold potatoes
• 1 cup water
• ½ cup sour cream
• 1 stick unsalted butter
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• extra butter and chopped fresh chives (optional)

Instructions Roasted Garlic

1. Preheat the oven to 400°.
2. Slice the top of third of the head of garlic off to expose the cloves inside. Place it cut side up on a piece of foil that is large enough to wrap up the head completely.
3. Drizzle the garlic with the olive oil and wrap the foil completely around the head of garlic to enclose it. Place the wrapped garlic in an oven safe dish and roast it in the preheated oven for 45-60 minutes until the cloves are golden brown and soft.
4. Let the garlic cool for 5-10 minutes and then remove it from the foil. Gently squeeze the roasted cloves from the outer skin by gently squeezing on the bottom of the head of garlic to remove them.

Instant Pot Mashed Potatoes

1. Cut the potatoes into one inch cubes and place them inside the inner pot of the instant pot with the water. Place the lid on, lock it in place and make sure the pressure valve is set to the sealing position.
2. Cook the potatoes on high pressure for 15 minutes and then carefully flip the pressure valve to the venting position to quickly release the pressure.
3. Add the roasted garlic cloves to the potatoes with the sour cream and butter and mash to the desired consistency.
4. Stir in salt and pepper and serve the potatoes topped with extra butter and chopped fresh chives, if desired.

26. Easy Golden Rice Pilaf

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

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

This Mediterranean yellow rice recipe is a vibrant, flavorful and easy side dish made with turmeric and toasted pine nuts.

Ingredients

• 1 cup long grain white rice
• 1 medium onion (diced)
• 1 teaspoon turmeric
• 1 clove garlic (minced)
• 1 Tablespoon butter
• 2 Tablespoons olive oil
• 1 1/2-2 cups chicken broth ((or vegetable broth))
• 1/2 cup pine nuts (toasted)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper (more to taste)
• 2-3 Tablespoons fresh parsley (chopped)

Instructions

1. Heat oil and butter in a sauce pan over a medium heat.
2. Add onions, and sauté 2-3 minutes.
3. Add rice, turmeric and garlic, and continue stirring, 2 to 3 minutes. Don’t let garlic burn.
4. Add broth and 1/2 teaspoon kosher salt and pepper. Bring to a boil. Turn down heat to low, cover and cook rice until tender and liquid is absorbed, about 15-18 minutes. Add additional 1/4 cup of broth if rice is isn’t tender and fluffy and cook another 3-5 minutes or until broth is absorbed. Turn off heat and let rice sit, covered for 5-10 minutes.
5. Lightly toast pine nuts until golden brown
6. Stir in toasted pine nuts or almonds and adjust seasoning to taste. Garnish with fresh chopped parsley.

27. Cheesy Garlic Roasted Brussels Sprouts

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

Recipe details: Prep: PT10M · Cook: PT30M · Yield: [‘6’]

Learn how to make the best cheesy garlic roasted Brussels sprouts with this foolproof recipe. They are deliciously crispy on the outside and tender on the inside. Serve them as a side dish or main meal.

Ingredients

• Brussels sprouts (trimmed and cut in half lengthwise- 2 lbs ( 1 kg))
• Salt-1 teaspoon
• Fresh cracked black pepper-1/ 2 teaspoon
• Olive oil- 3 tablespoons
• Unsalted butter (melted- 3 tablespoons)
• Garlic cloves (minced- 7-8)
• Mozzarella cheese (shredded- 1 1/2 cup)

Instructions

1. Preheat your oven to 425 F (220 C). Grease a large baking tray  with cooking oil spray.
2. Place sprouts in a large bowl  and season with salt and pepper. Add the garlic, butter and olive oil and toss to coat evenly.
3. Arrange sprouts on the prepared baking tray in a single layer (cut side down).
4. Bake for 18-20 minutes or until fork tender.
5. Remove from the oven and top with mozzarella cheese. Return to oven and broil for 4-5 minutes or until the cheese melts. Taste test and adjust the seasoning if needed.
6. Serve immediately.

28. Lemon Green Bean Salad

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

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘6’, ‘6 people’]

These bright and zesty lemon green beans take less than 20 minutes! They are the perfect side dish for any occasion. Prep-ahead friendly, and so refreshing and bright.

Ingredients

• 1.5 pounds French green beans, ends trimmed (aka “haricot verts”)
• ¼ cup extra virgin olive oil
• 2 to 3 tablespoons freshly squeezed lemon juice (to taste)
• 1 teaspoon honey (or to taste)
• Salt and pepper to taste
• Lemon zest
• ¼ cup sliced almonds (plus more to taste)
• Ice

Instructions

1. Make the dressing: In a bowl, whisk the olive oil, freshly squeezed lemon juice, and honey. Season with salt and pepper to taste. Adjust ingredients to taste, if needed. Set aside.
2. Blanch the green beans: In a pot large enough to fit the green beans, bring water to a boil. Add the green beans and cook on a low boil for 4 to 5 minutes, or until tender but still crisp and crunchy. Test a few until they cooked to your liking. Then, immediately transfer to an ice bath (a bowl with cold water and ice). Tip: If you don’t have ice, run through tap cold water for a few seconds until cold.
3. Toast the almonds: On a skillet over medium high heat, toast the sliced almonds for 2 to 3 minutes until fragrant, tossing.
4. Pat dry the beans thoroughly and transfer to a serving bowl. Toss with the prepared lemon dressing. Then, top with the toasted almonds and fresh lemon zest. Serve immediately. Enjoy!

29. Garlic Basmati Rice with Oregano and Fresh Parsley

Garlic Basmati Rice 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’]

Skip the plain, unseasoned white rice and opt for flavorful Garlic Basmati Rice instead! The bold flavors of oregano and garlic, combined with rich and creamy butter, create a delicious side dish.

Ingredients

• 2 cups low-sodium chicken broth
• 1 cup white basmati rice (uncooked)
• 1 tablespoon butter
• 1/2 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley

Instructions

1. In a small saucepan, bring the chicken broth to a boil over high heat.
2. Add the basmati rice, butter, salt, garlic powder, and oregano to the chicken broth and give it a good stir.
3. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18-20 minutes.
4. When finished cooking, remove from heat and lightly fluff the rice with a fork.
5. Mix the fresh parsley into the rice, or sprinkle it over the top.
6. Serve and enjoy!

30. Cherry Tomato Salsa with Red Onion

Cherry Tomato Salsa with Red Onion is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Fresh and delicious, this cherry tomato salsa is sweet, tangy and so easy to make! It’s the perfect accompaniment to any Mexican feast!

Ingredients

• 1 pound cherry tomatoes ((450g))
• ¼ large red onion (or ½ of a small one) (finely diced)
• ¼ cup fresh cilantro (finely chopped (4 tablespoons))
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• pinch black pepper
• ½ teaspoon white sugar (table / granulated)
• juice of ½ lime

Instructions

1. Quarter the cherry tomatoes, dice the red onion and chop the cilantro.
2. Add all of the ingredients to a bowl and stir to combine.
3. Let sit covered in the fridge for 30 minutes before serving.

31. Caprese Pasta Salad

Caprese Pasta 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: [‘8’]

With just four ingredients, our Caprese Pasta Salad is a light and fresh tasting pasta salad that’s easy to make too. Mozzarella, tomatoes and a basil pesto, the flavors of Caprese, combine with pasta for a true summer pasta salad that will become a staple at your summertime gatherings.

Ingredients

• 8 ounces bowtie pasta
• 1 container bocconcini (,drained and halved)
• 1 pint cherry or grape tomatoes (,halved)
• 6 Tablepoons homemade pesto ( or store bought pesto)

Instructions

1. Cook pasta according to package directions; drain and run under cold water to cool.
2. In serving bowl, combine cooled pasta, bocconcini, tomatoes and pesto, tossing until evenly coated.
3. Serve at room temperature or chilled.

32. Garlic Mashed Cauliflower

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

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

This Garlic Mashed Cauliflower recipe is a delicious low carb side dish! It’s smooth and creamy with the flavors of garlic and fresh chives, and it’s so easy to make!

Ingredients

• 1 large head cauliflower (about 2 1/2 – 3 lbs, or 7-8 cups of cauliflower florets. Cut florets into 2″ pieces.)
• 3 cloves garlic (smashed and peeled)
• 3 tablespoons unsalted butter (softened)
• 4 tablespoons heavy cream (room temperature)
• 1 teaspoon kosher salt (1/2 teaspoon regular table salt)
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly chopped chives

Instructions

1. Place the butter and cream on the counter to come to room temperature. Place the cauliflower florets and garlic in a large pot and fill with enough water to cover by 1″. Cover and bring to a boil, then remove the lid and decrease the heat to medium. Cook for 10-15 minutes or until very tender.
2. Drain the cauliflower well in a colander.
3. Place the cauliflower back in the pot and purée using an immersion blender until smooth. You may also purée in a food processor or blender if you don’t have an immersion blender!
4. Stir in the butter, heavy cream, salt and pepper and fresh chives until combined. Serve and enjoy!

33. Best Italian Pasta Salad

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

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [’10’, ’10 -12 servings’]

This Best Italian Pasta Salad can eat like a meal on its own but makes a great side dish for summer entertaining, be it a picnic, BBQ or just a get-together. Great ingredients pop like salami, mozzarella, veggies, olives and more!

Ingredients

• 6 oz Salami (diced)
• 12 oz Mozzarella (cut into cubes)
• 16 oz Garden Rotini Pasta
• 1 Red Bell Pepper (diced)
• 1 Yellow Bell Pepper (diced)
• 1 Cup Whole Black Olives
• 10 oz Cherry Tomatoes (halved)
• 3 Green Onions (chopped)
• 1/3 Cup Italian Salad Dressing
• 1/4 Cup Fresh Basil (chopped)
• Salt and pepper

Instructions

1. Cook pasta to al dente according to directions and rinse well under cold water.
2. Add all chopped vegetables to a large mixing bowl and mix well.
3. Toss together with the pasta and salad dressing and season to taste.

34. Sauteed Zucchini, Squash, and Onions

Sautéed Zucchini, Squash and Onions 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’]

All you need is sliced zucchini, yellow squash, onion, minced garlic, fresh herbs and lemon zest to create the perfect sautéed side dish!

Ingredients

• 3 tablespoons olive oil (divided)
• 1 large zucchini (or two small, sliced .25-inch thick)
• 1 large yellow squash (sliced .25-inch thick)
• 1 medium yellow onion (thinly sliced)
• 3 large cloves garlic (minced)
• 0.5 teaspoon sea salt
• .25 teaspoon black pepper
• 6 fresh basil leaves (or 4 large – thinly sliced or torn)
• 1 lemon zested

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it starts to shimmer. Add the zucchini and squash slices and cook until tender, about 6 to 8 minutes. Remove the squash from the skillet and set aside.
2. Reduce the temperature to medium and heat the remaining tablespoon of oil. Add the onion slices and cook until golden brown, about 5 to 7 minutes.
3. Next, add the garlic, salt and pepper and cook for an additional 2 minutes, stirring constantly to keep the garlic from burning.
4. Return the squash to the skillet and toss to combine. Cook until heated through, about 2 more minutes.
5. Remove from heat and garnish with basil and lemon zest before serving.

35. Creamy Linguine Pasta Al Limone

Creamy linguine pasta al limone 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’]

This beautiful creamy spring/summer linguine al limone recipe comes from Italy’s famous land of lemons, Sorrento and the Amalfi coast. It’s easy to make and can be ready in the time it takes to boil the water and cook pasta. A must try authentic Italian pasta recipe! #lemonpasta #italianrecipe #authenticitalianpasta #thepastaproject

Ingredients

• 400 g linguine ((14oz) or tagliolini or spaghetti (I used bronze drawn linguine from La Molisana))
• 2 organic unwaxed lemons (preferably from Amalfi or Sorrento)
• 150-200 ml heavy cream ((5-7floz) or Italian panna di cucina)
• 50 g Parmigiano cheese ((3.5oz) grated Strict vegetarians should use vegetarian parmesan)
• 1 handful fresh parsley (chopped)
• 50 g butter ((3.5oz))
• salt (for pasta and to taste)
• black pepper (to taste )
• 1 tbsp extra virgin olive oil

Instructions

1. Grate off the zest/peel of the lemons being careful to leave the pith (white part). Then cut the lemon(s) in two. You want to end up with about a flat tablespoonful of zest
2. Put a pot of water on to boil for the pasta. Add two half lemons to the water and squeeze the lemon juice from the second lemon into the water. When the water comes to a boil, add salt, let it come to the boil again and add the pasta.
3. Meanwhile, heat the olive oil and butter in a frying pan or skillet. Add the lemon zest and let it cook just a few moments, until you begin to smell the lemon. Then add the cream to the pan, Stir well and add the grated Parmigiano cheese, a pinch of salt and ground pepper.
4. Allow the cream to cook a bit, then turn it off. Add a generous sprinkling of finely chopped parsley and mix.
5. Cook the pasta until just al dente according to the instructions on the packet. When the pasta is almost cooked, add a half ladle of the pasta cooking water to the lemon cream and stir it in. Save a bit more of the pasta cooking water and then drain the pasta and transfer it to the pan with the sauce 
6. Mix well, allowing the pasta to absorb the flavors of the sauce add a little more pasta cooking water if the sauce is too thick.
7. Serve immediately, sprinkled with a little more grated lemon zest, chopped parsley and grated Parmigiano if required.

36. Garlic Parmesan Fries

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

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

These fries are tossed in garlic butter and parmesan, then air fried until perfectly golden & crispy!

Ingredients

• 2 russet potatoes
• 2 tablespoons olive oil
• ½ teaspoon seasoned salt (or to taste)
• 2 tablespoons butter
• 2 cloves garlic (minced)
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Scrub potatoes and cut into ¼” fries. Place in a large bowl of cold water and soak 30-60 minutes. Drain well and dab dry with a kitchen towel.
2. Preheat the air fryer to 390°F (or bake in the oven per directions in the notes).
3. Toss potatoes with oil and seasoned salt to taste and place in the air fryer basket.
4. Cook 10 minutes, shake/flip and cook an additional 6-8 minutes or until crisp.
5. While potatoes are cooking, place butter and garlic in a small dish and melt in the microwave until heated.
6. Once potatoes are crisp, remove them from the air fryer and place in a large bowl. Add garlic butter and toss well to combine. Add parmesan and parsley and toss.
7. Serve immediately.

37. Crispy Air Fryer Cauliflower Steaks

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

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘4’, ‘4 people’]

Crispy air fryer cauliflower steaks with anti-inflammatory turmeric are a fun and effortless side. With a slightly charred outer edge, these steaks are low-carb, gluten-free, and vegan. SO easy to make and ready in less than 20 minutes!

Ingredients

• 1 cauliflower head (medium-sized)
• 1 tbsp cooking oil
• 1 tbsp lemon juice
• 1 tsp garlic (minced)
• 1/4 tsp turmeric
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp chilli flakes (optional)

Instructions

1. Wash the cauliflower head under running tap water before cutting it. Trim the leaves and lop off the stem if it is long. Don’t cut the stem too deep or the slices will break when you slice the cauliflower. With a sharp knife, cut through the dead centre to get two halves. Finally, slice off thick 1″ slices from the two halves. A medium-sized cauliflower will make 4 steaks approximately.
2. Preheat the air fryer to 350 F and set the timer to 12 minutes.
3. In a small bowl, add the cooking oil, lemon juice, garlic, turmeric, salt, and chilli flakes. Whisk lightly.
4. Using a pastry brush, lightly brush on the marinade on the steaks, getting as much of the surface as you can.
5. Arrange the steaks in the inner basket of the air fryer. Make sure you place them in a single layer, not touching each other. Flip them halfway through the cooking cycle. Once the timer beeps, take them out and serve hot with your favorite entree.

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.