27 Best Side Dishes for Fried Fish

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. Celery Salad with Chives and Pecans

Celery Salad with Chives, Pecans and Gruyère is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘5’, ‘5 cups (6 servings)’]

A light, fresh and super simple crunchy celery salad! Enjoy as a lunch or serve alongside something savory for a perfectly balanced meal.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• kosher salt
• red pepper flakes
• 1 bunch celery, (10 large stalks, preferably with leaves intact)
• ½ cup toasted and chopped pecans
• ⅓ cup chives, (cut into 1-inch pieces)
• 2 ounces Gruyère cheese, (shaved)

Instructions

1. In a large bowl whisk together oil, vinegar, Dijon, and honey; season with salt and red pepper flakes.
2. Wash and trim celery (reserve celery leaves). Thinly slice celery on the bias. Chop celery leaves.
3. Add celery, half the pecans, half the chives, and half the Gruyère to the bowl with vinaigrette. Toss to combine, season with salt to taste, then transfer to a serving plate.
4. Top salad with remaining pecans, chives, and Gruyère. Sprinkle celery leaves and additional red pepper flakes over top. Serve immediately.

2. Orzo Pasta Salad

Mediterranean Orzo Salad – Cold Pasta 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’, ‘8 People as a side’]

How to make a fantastic healthy summer recipe, our Mediterranean orzo salad is perfect for a picnic, a light lunch, side dish, or a make-ahead pasta salad for a BBQ.How to cook orzo pasta perfectly and flavour with a homemade dressing, made from Italian style seasoning, olive oil, garlic and lemon vinaigrette dressing. This simple orzo pasta is served cold, mixed with your choice of salad ingredients, such as cucumber, olives, sundried tomatoes, sweet pepper, sweetcorn and fresh basil. Vegan & Vegetarian friendly, or the option to add mini mozzarella cheese balls, chicken, chorizo or cured meats and pine nuts to this lemon orzo salad recipe.UK & US measurements given

Ingredients

• 250 gram Orzo Pasta
• 1 tbsp Dried Italian Herb Seasoning
• 4 tbsp Olive Oil (Extra Virgin or virgin is best)
• ½ Lemon
• 2 tsp Garlic Puree (or 3 cloves minced garlic)
• 60 grams Green or/and Black Olives
• ¼ Cucumber
• ½ tin Sweetcorn
• 8 Sundried Tomatoes
• 10 Cherry Tomatoes
• 2 Spring Onions (green)
• ½ Sweet pepper (bell) (yellow or )
• 2 tbsp Fresh Basil
• Mini Mozzarella balls
• Pine nuts
• Cooked Chicken
• Chorizo

Instructions

1. Rinse 250 gram Orzo Pasta with cold water to remove excess starch.Bring a large pan of water to a boil. Add the rinsed orzo and a pinch of salt. Bring it back to the boil, cooking for 7-10 minutes.
2. While the orzo is cooking, prepare the homemade vinaigrette dressing. Mix together 1 tbsp Dried Italian Herb Seasoning, 4 tbsp Olive Oil, 2 tsp Garlic Puree and juice from ½ Lemon
3. Transfer drained orzo to a large bowl, and add the dressing as soon as possible to prevent the orzo pasta from sticking together.Stir through and leave to cool, whilst you prepare the salad.
4. Chop all the salad ingredients up into small chunks. 60 grams Green or/and Black Olives, ¼ Cucumber, ½ tin Sweetcorn, 8 Sundried Tomatoes, 10 Cherry Tomatoes, 2 Spring Onions (green), ½ Sweet pepper (bell), 2 tbsp Fresh BasilMix these salad items and orzo together.
5. Ready to serve or keep covered in the fridge until needed.Optional Italian extras, add your choice of Mini Mozzarella balls,Pine nuts,Cooked Chicken or Chorizo

3. Crispy Smashed Potatoes with Blue Cheese

Smashed Red Potatoes with Blue Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

These crispy smashed red potatoes with blue cheese are a tasty appetizer, side dish or snack. Baby red potatoes are roasted, smashed and broiled with blue cheese so they are perfectly creamy and crispy.

Ingredients

• 2 pounds baby red potatoes
• 1 Tablespoon olive oil
• ½ teaspoons kosher salt
• ¼ teaspoon black pepper
• 3 ounces crumbled blue cheese

Instructions

1. Preheat oven to 400° and line a baking sheet with parchment paper or foil.
2. Wash potatoes and poke them several times with a fork or knife and place on the prepared baking sheet.
3. Bake potatoes in the preheated oven for for 45-50 minutes, or until potatoes are fork tender.
4. Remove potatoes out of the oven and using the bottom of a glass or a small bowl, smash the potatoes until they are flattened.
5. Drizzle the smashed potatoes with olive oil and sprinkle with salt and pepper.
6. Place the potatoes back in the oven under the broiler for 2-3 minutes until they just start to brown on the edges.
7. Remove the potatoes from the oven and sprinkle with the blue cheese. Place back in the oven under the broiler for an additional 2-3 minutes until the cheese is melted and slightly browned.

4. Smashed Brussels Sprouts

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

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘2’, ‘2 small plates’]

These yummy, sweet and crispy brussels sprouts are a perfect snack for kids and families. Healthy comfort food you can make with old Brussels sprouts. Gluten-free and vegetarian.

Ingredients

• 1 lb brussels sprouts
• 1 tbsp olive oil
• ½ tsp sea salt
• ½ tsp black pepper
• 3 tbsp mayonnaise
• 1 tsp fresh lemon juice
• 2 cloves garlic (minced)
• 1 tsp thyme
• 1 tsp lemon zest

Instructions

1. Preheat the oven to 425F.
2. Cut off the stems of brussels sprouts.
3. Add the brussels sprouts to a bowl and add in some water. Cover the bowl with a plate and microwave for 5 min at maximum heat to steam.
4. Place the brussels sprouts on a baking sheet and smash with the flat part of a glass to flatten them out.
5. Drizzle olive oil all over the sprouts and sprinkle with salt and black pepper.
6. Bake in the oven for 20 minutes until golden and crispy.
7. Mix all the ingredients for the dipping sauce in a bowl and serve your mashed brussels sprouts.

5. Potato Salad with Dijon Vinaigrette

Healthy Potato Salad with Dijon Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [’10’, ‘Serves 10’]

Simple Dijon potato salad with Yukon potatoes, hard boiled egg and celery tossed in a light Dijon vinaigrette.

Ingredients

• 6 large eggs
• 2 ½-3 lbs. baby Yukon gold potatoes, halved or quartered
• ½ cup olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• ¾-1 teaspoon coarse salt
• ½ teaspoon ground black pepper
• 3-4 stalks celery, diced and/or 3-4 scallions, sliced
• Handful of freshly chopped herbs, for garnish

Instructions

1. Place eggs in a medium saucepan and cover with cold water. Place over high heat and bring to a boil.  Once the water boils, shut the heat off and place a lid on the pan.  Set a timer for 16-17 minutes.  When the timer goes off, drain water and either rinse eggs with cold water or place in an ice water bath until chilled.  Peel and discard shells.  Chop eggs into quarters.
2. Bring a large pot of water to a boil. Add potatoes and simmer until just tender, about 10-12 minutes.  Drain and rinse with cold water.
3. In a large mixing bowl, whisk together olive oil, Dijon, vinegar, honey, salt and black pepper. Taste and adjust seasoning, if necessary.  Fold in potatoes, eggs and celery/scallions until combined.  Place a lid on the bowl and refrigerate until chilled.
4. Transfer to a serving bowl and garnish with chopped fresh herbs.

6. Grilled Italian Zucchini

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

Recipe details: Prep: PT4M · Cook: PT16M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

This easy grilled zucchini recipe is seasoned with Italian herbs, lemon pepper, olive oil, and fresh lemon, then grilled. Ready in just 20 minutes, it’s a simple summer side dish that pairs well with steak, chicken, burgers, and more.

Ingredients

• 3 medium zucchini
• 1-2 Tablespoons olive oil
• ½ teaspoon Italian seasoning
• ½ teaspoon lemon pepper
• ½ teaspoon kosher salt
• ½ medium lemon (juice only)

Instructions

1. Preheat the grill to medium high heat.
2. Cut zucchini in half lengthwise and brush each half with olive oil. Sprinkle halves with italian seasoning, lemon pepper and salt.
3. Place zucchini halves on the preheated grill, flesh side down and close the cover. Cook for 6-8 minutes or until lightly browned.
4. Flip the zucchini, close cover and continue to cook for an additional 6-8 minutes until lightly browned on the other side. Zucchini should be softened, but still slightly firm.
5. Remove zucchini from the grill and place on a serving platter. Squeeze with fresh lemon juice and serve.

7. Cilantro Chutney

Authentic Indian Cilantro Chutney – Vegan & Gluten-Free is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT5M · Yield: [’50’, ’50 tablespoons’]

With this vibrant green Cilantro Chutney, add a burst of freshness to any meal. Tangy, slightly spicy, and full of aromatic flavors, this classic Indian chutney is perfect with samosas, pakoras, sandwiches, or as a dip for snacks.

Ingredients

• 3 bunches cilantro leaves (coriander leaves)
• 4- 5 number green chillies
• 4-5 cloves garlic
• 2 number onions small
• 5-6 tablespoon tamarind paste
• 60 gram peanuts
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon cumin seeds
• 1/2 teaspoon carom seeds
• q.s water

Instructions Steps to prepare tamarind paste (skip this if you are using ready-made tamarind paste)

1. In a bowl, add water (1/3 cup) to tamarind (50g) aproximately. Microwave it for 30-40 seconds.
2. Mash the tamarind with the help of spoon to separate the pulp from seeds.
3. Strain them. Use the paste for chutney.

Chutney Preparation

1. Combine all the ingredients in a blender. Add a small amount of water enough for blending.
2. Blend to a smooth paste. Adjust the consistency as per your taste.
3. Transfer to a storage container and store in the fridge.
4. Pair this green cilantro chutney with your favorite snacks or meals!

8. Cheesy Garlic Broccoli

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.

9. Skillet Green Beans

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

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT15M · Yield: [‘5’, ‘5 cups’]

This delicious green bean recipe is a perfect healthy side dish. They are cooked in one pot with garlic, olive oil and a little spice. It is one of the best green bean recipes because it is both quick and delicious!

Ingredients

• 2 tablespoons extra virgin olive oil
• ½ teaspoon red pepper flake, or to taste
• 1.5 pounds green beans, trimmed
• 2 cloves garlic, minced
• ½ teaspoon coarse kosher salt
• 2 tablespoons water

Instructions

1. Heat oil in a large skillet over medium-high heat. Add red pepper flake and stir to coat the pepper in the oil.
2. Add green beans and cook, stirring often until the beans are blistering and browning in areas, 5 to 7 minutes.
3. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds.
4. Add water and immediately cover with a well-fitting lid or sheet of aluminum foil. Steam the green beans, covered, until they are bright green and crisp tender, 1 to 2 minutes. Serve immediately.

10. Mushroom and Spinach Rice

Mushroom Rice Pilaf 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’]

This Mushroom Rice Pilaf recipe will take that plain box of rice in your pantry to the next level. It’s full of fragrant flavor and will fit seamlessly into your meal prep routine.

Ingredients

• 2 cups vegetable broth
• 2 stalks sage
• 1 cup water
• 1 bag Garlic and Olive Oil Banza rice
• cooking spray
• 2 cups spinach
• 1 cup mushrooms
• ½ cup white onions
• ½ cup gouda cheese
• 2 tbsp light butter (optional)

Instructions

1. Heat a sauce pan to medium heat. Then, pour in vegetable broth, water, rice, and fresh sage. Cook the rice according to the box/bag instructions.
2. While rice is cooking, finely dice mushrooms, spinach, and white onion.
3. Next, heat a skillet to medium heat and spray with cooking spray.  Add onions and sauté for 3-4 minutes. Then, add mushrooms and spinach. Turn to low heat.
4. The rice should be done soon. Remove excess liquid. Then, add cooked rice into the skillet and stir with a rubber spatula or mixing spoon. Option to fold in light butter here.
5. Grate gouda cheese over the skillet and stir until melted.
6. Serve with favorite protein or just eat it with a fork. It’s AMAZING!

11. Quinoa Salad with Mango and Avocado

Southwest Quinoa Salad with Black Beans, Mango and Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT50M · Yield: [‘9’, ‘9 cups’]

This Southwest Quinoa Salad with black beans, mango and avocado is a delicious side salad for potlucks, parties and summertime picnics. The cumin, lime and cilantro dressing is flavorful and bright and pairs so well with the quinoa and fresh ingredients! This recipe is hearty enough to serve as a vegan main course for dinner or lunch.

Ingredients

• 1 ½ cup dry quinoa, rinsed if necessary
• 3 cups water
• 1 clove garlic, peeled and grated with a rasp-style grater
• ½ cup extra-virgin olive oil
• ¼ cup freshly squeezed lime juice
• 2 teaspoons cumin
• 1 ½ teaspoon salt
• 1 14-ounce can black beans, drained and rinsed
• 1 mango, peeled, pitted and diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, minced, some seeds included for heat to taste
• ½ cup chopped cilantro
• ¼ cup chopped mint
• 1 avocado, peeled, pitted and diced

Instructions

1. Bring quinoa and water to a boil in a medium saucepan, cover, reduce heat to low to maintain a gentle simmer, and cook until the germ has burst and the water is absorbed 16 to 20 minutes.
2. Meanwhile, whisk garlic, oil, lime, cumin and salt in a large bowl.
3. Scrape hot quinoa into the lime dressing, and stir to combine. Let cool at least 10 minutes or covered in the refrigerator overnight.
4. Add beans, mango, red pepper, jalapeno, cilantro and mint to the quinoa and stir to combine. Add the avocado and gently stir it in. Serve warm or refrigerate up to three days.

12. Pineapple Salsa

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

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’10’, ’10 servings’]

Ingredients

• 1 medium pineapple, cored and cubed
• 3 roma tomatoes, cored and diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and chopped
• Juice and zest of 1 lime
• 1/2 cup diced mixed bell peppers
• 1/2 cup chopped red onion
• 3 tablespoons chopped fresh cilantro, more to taste
• 1/2 teaspoon sea salt (This is the only salt I use) code PEACE for 15% off

Instructions

1. Add all ingredients to a large mixing bowl and toss to combine. Refrigerate for at least 2 hours before serving to allow the flavors to come together.

13. 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.

14. Cajun Remoulade

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

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’16’, ’16 (makes about 1 cup)’]

This easy Cajun remoulade sauce recipe has bold flavors and is great on everything from sandwiches to fried fish! Get a taste of New Orleans at home in just 10 minutes.

Ingredients

• 1 cup mayo
• 2 tablespoons grainy or Creole mustard
• 1 tablespoon creamed horseradish
• 1 tablespoon chopped fresh parsley
• 1 clove garlic (minced)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon Cajun seasoning ((I use Tony Chachere’s))
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper (optional)

Instructions

1. Combine all ingredients in a small bowl. Refrigerate until needed (I like to let the flavors sit for a while, but you can serve it immediately).

15. Shaved Brussels Sprouts Salad with Pistachios and Pecorino

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

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

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

Ingredients

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

Instructions

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

16. Brown Sugar Honey Glazed Carrots

Brown Sugar Honey Glazed Carrots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT10M · Total: PT12M · Yield: [‘4’]

These tender Brown Sugar Honey Glazed Carrots are sweetened with butter, brown sugar, and honey to form the most delicious and irresistible glaze. Easy to make for the perfect addition to any Easter, holiday, or weeknight meal.

Ingredients

• 5 cups water
• 1 pound baby carrots
• 2 tablespoons butter
• 1/3 cup brown sugar
• 1 tablespoon honey
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt

Instructions

1. Boil water in a medium sauce pan. Add carrots and reduce temperature to medium-high and continue to cook for 5 minutes or until carrots have started to soften but still have a bit of a crunch to them. Drain.
2. Return carrots to the pan and add butter, brown sugar, honey, cinnamon, and salt. Reduce heat to medium-low and cook for an additiuoal 5-7 minutes or until sauce has thickened to a glaze and carrots are soft with a slight crunch.
3. Serve and enjoy!

17. Lemon Mint Sugar Snap Peas

Lemon Mint Sugar Snap Peas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Our Lemon Mint Sugar Snap Peas Recipe is bursting with the springtime flavors of fresh mint and lemon. These sugar peas will brighten up any holiday or spring menu.

Ingredients

• 4 Tablespoons butter
• 1 leek (, white and light green parts chopped, 1 1/2 cups)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 cup white wine or chicken broth
• 1 pkg. (15 ounces) stringless sugar snap peas (, 5 cups)
• 1 Tablespoon thinly sliced fresh mint
• 1 Tablespoon lemon zest

Instructions

1. In large skillet melt butter over medium-high heat.
2. Add leeks, kosher salt and pepper and cook until just softened, 3-4 minutes.
3. Add wine and boil 1 minute.
4. Stir in sugar snap peas. Reduce heat to medium-low and cook, covered, until tender-crisp, 5-7 minutes.
5. Remove from heat. Transfer to serving dish and top with mint and lemon zest.

18. Broccoli Slaw

Broccoli Slaw 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: [‘8’, ‘8 side servings’]

This broccoli slaw skips the mayo for a tangy-sweet red wine vinaigrette — crunchy, fresh, loaded with cranberries and feta, and safe to sit out all summer party long. Ready in 15 minutes and even better made ahead.

Ingredients

• 3 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon smooth Dijon mustard
• 1 teaspoon maple syrup (or granulated sugar or honey)
• 1/4 teaspoon dried thyme
• 1 12 oz. package broccoli slaw
• 1/2 cup dried cranberries
• 1/3 cup crumbled feta cheese
• 1 cup crumbled pita chips (whole wheat or plain)

Instructions

1. In a large mixing bowl, whisk together all dressing ingredients until combined and emulsified.
2. Add the broccoli slaw, dried cranberries, and crumbled feta. Toss gently until evenly coated.
3. Refrigerate 30 minutes for better flavor, or serve immediately. Add crumbled pita chips just before serving.

19. Potato Goat Cheese Cakes

Potato Goat Cheese Cakes with European Salad and Balsamic Vinaigrette 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 cakes’]

A great meat-free meal with goat cheese.

Ingredients

• ½ tsp Dijon mustard
• ¼ tsp salt ((two pinches))
• 1 Tbsp Balsamic vinegar
• 3 Tbsp extra virgin olive oil
• 1 medium gold potato ((about 4 oz/ 115 g))
• 1 medium sweet potato ((about 4 oz/ 115 g))
• ⅓ cup flour ((use white whole wheat for unprocessed))
• ¼ cup cornstarch
• ½ tsp baking powder
• ⅛ tsp salt
• 1 egg
• ¼ cup water
• ¼ cup crumbled goat cheese
• 3 oz European salad mix ((red oak leaf, green oak leaf, frisee, mizuna, arugula etc.))
• ½ tsp chives ((chopped, to garnish- optional))

Instructions Make the Vinaigrette:

1. In the OXO salad dressing shaker, use the OXO 9″ whisk to combine Dijon mustard, salt, and balsamic vinegar together. Continue to whisk while pouring in the 3 Tbsp of olive oil.
2. Place the top of the dressing shaker on to use pourer and set aside. Rinse the whisk.

Make the Batter & Julienne the Potatoes:

1. Stir together salt, flour, cornstarch and baking powder in medium bowl and set aside. Beat the egg in a jug, then add the cold water and gently use OXO whisk to add the liquid to the dry ingredients until a smooth batter has formed.
2. Wash the gold potato and slice with the OXO handheld mandoline slicer on the #3 setting.
3. Cut potato pieces into small julienne strips; place in bowl and cover with water. Repeat with sweet potato, (but do not soak); set aside. The mandoline slicer works so well, slicing the potato thinly and easily. Just make sure to use the safety gripper to hold the potatoes while slicing!

Cook the Potato Cakes:

1. Drain, then dry the gold potato in a paper towel, and add to the batter, along with the sweet potato and mix well.
2. Heat the remaining 3 Tbsp of olive oil a large saute pan over medium high heat.
3. Using the OXO tongs, place a quarter of the potato mixture into the hot pan, forming it into a round, and slightly flattening. Repeat three more times to make four cakes. Cook for about four (4) minutes, or until slightly brown, then turn and finish cooking. Remove from pan when starting to brown, and place on paper towel lined plate.

Assemble the Potato Goat Cheese Cakes:

1. Place some crumbled goat cheese on top of a potato cake, then top with another cake, pressing slightly.
2. Repeat with more goat cheese and the remaining two potato cakes.

Serve:

1. Place half of European Salad Mix on a dinner plate, and top with half of remaining goat cheese. Arrange a potato cake alongside the salad (and top with chopped chives, if desired.)
2. Drizzle the balsamic vinaigrette with the OXO salad dressing shaker, over the salad and potato cake; repeat on a second plate with remaining ingredients and serve immediately.

20. Air Fryer Cauliflower

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

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

Ingredients

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

Instructions

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

21. Broccoli Salad

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

Recipe details: Prep: PT10M · Cook: PT2M · Yield: [‘6’, ‘6 servings’]

Here’s a easy broccoli salad recipe that is not just tastes delicious, but good for you! This is not your average boring and bland salad. It’s loaded with cheddar cheese, bacon, nuts and loads of other healthy and delicious stuffs!

Ingredients

• 2 lbs broccoli (cut into small florets)
• ½ cup cheddar cheese (cut into small cubes)
• ½ cup bacon (crumbled)
• ½ cup dried cranberries
• 1/3 cup red onion (diced small or sliced thin)
• ¼ cup toasted almonds (or any other nuts)
• ½ cup good quality mayonnaise
• 2 tablespoon red wine vinegar (or use apple cider vinegar)
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• Salt & pepper to taste

Instructions Prep Work:

1. Dice cheddar cheese block into small cubes. You can grate it as well.
2. Cut broccoli into bite sized pieces. Though many recipes suggest you to use raw broccoli, I always prefer to blanch it for 1 minute in heavily salted water before mixing it with my salad ingredients. Feel free to use raw broccoli if you like the taste of raw broccoli.Jo’s Tip: DO NOT OVER COOK broccoli florets. Cook briefly so it’s still crisp and green but not raw. Overcooking broccoli will turn it into mushy, soft florets that don’t work great for this salad.

How To Cook Broccoli?

1. Bring a pot of water to boil. Salt the water heavily like you would do while cooking pasta. Add broccoli florets into boiling water and cook it for 60 seconds. Immediately drain broccoli from boiling water and rinse it well under tap water or quickly transfer to ice water bath to stop the cooking process. Drain water completely and let it dry on kitchen towel to ensure it’s dried well.
2. Blanched and dried broccoli will have this beautiful crisp and crunchy to it and bright green in color.
3. Toast nuts for 5 minutes in oven at 350 Fahrenheit. Don’t brown it.
4. I toasted whole almonds and then once cooled, chopped them up.
5. You can add in seeds like sunflower seeds, melon seeds along with nuts of your choice.

To Make Salad Dressing:

1. In a bowl or jar add mayonnaise, red wine vinegar, lemon juice, Dijon mustard, sugar, salt and pepper. Whisk it until well combined. Keep aside until use.Note: if broccoli salad dressing is too thick, thin it down with 1 or 2 teaspoon water. It should be in pouring consistency, but not too thin.

Toss The Salad:

1. Add very well dried broccoli florets (raw or blanched), cheddar cheese cubes, crumbled bacon bits, dried cranberries, diced red onions and toasted and chopped almonds.
2. Note: If you use raw red onions too harsh in taste, you can slice the onions, soak it in vinegar or ice bath for 10 minutes. Drain it and then use it. It’ll cut down the harshness.
3. Pour salad dressing on top.
4. Gently toss the salad using wooden spoons. Be gentle and don’t over mix or break the ingredients.
5. Serve: You can serve this salad as it is or chill it for few hours before serving. Chilled broccoli salad tastes great as the salad sits in the fridge it soaks up all the dressing, resulting in more flavorful salad.

22. Hasselback Potatoes with Herbs

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

Recipe details: Prep: PT15M · Cook: PT65M · Total: PT80M · Yield: [‘4’, ‘4 servings’]

These crispy, salty, herby Hasselback Potatoes are roasted to perfection. Add scrumptious toppings for extra flavor as a side dish or dinner.

Ingredients

• 4 medium Russet potatoes, washed and dried with skin on
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon flaky sea salt
• ½ teaspoon white or black pepper
• 1 Tablespoon chives or scallions, chopped
• 2 Tablespoons shredded cheese
• 1 piece bacon, cooked and chopped
• 2 Tablespoons sour cream

Instructions

1. Preheat the oven to 425° F Line a baking sheet with foil or parchment and spray with non-stick spray.
2. Chop scallions or chives and set aside.
3. Wash and dry the potatoes. Leave the skin on.
4. On a cutting board, place each potato between chopsticks (or two wooden spoons). This will insure that you don’t slice all the way through the potato.
5. Slice the potatoes by cutting straight down through the potato from top to bottom in increments of 1/8th to 1/4th inches, making sure to stop about 3/4th of the way down.
6. In a small bowl, combine olive oil, garlic powder, salt and pepper.
7. Transfer potatoes to the prepared baking sheet and brush the olive oil mixture onto the outside of the potatoes making sure to drizzle it into the slits.
8. Place in preheated oven and bake for 55-65 minutes, or until outside skin is lightly crisp and the inside is tender. Time will vary based on potato size.
9. If desired, add cheese and return to oven for about 5 minutes to let the cheese melt before serving.
10. Add additional toppings and top each potato with scallions or chives, plus herbs.

23. Homemade Tartar

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

Ingredients

• 1 cup mayonnaise
• 2 tablespoons finely chopped dill pickles
• 1 tablespoon minced capers
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 2 tablespoons finely chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 1. In a small bowl, whisk mayonnaise, pickles, capers, lemon juice, and mustard until smooth.
2. 2. Stir in parsley, salt, and pepper.
3. 3. Refrigerate for at least 15 minutes to meld flavors.
4. 4. Serve with seafood, fish sandwiches, or as a dipping sauce.

24. Mediterranean Roast Vegetables

Mediterranean Roast Vegetables (Oven Or Air Fryer) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Looking for a go-to easy side dish that’s also economical, healthy and delicious? You won’t go wrong with these Mediterranean roast vegetables. Throw them on a baking dish, toss through some olive oil and simple herbs and spices, and roast for around half an hour (or just 15 minutes if you’re using your air fryer). They’re low-carb, go with virtually any main dish, and the leftovers are great on pizza, salads, sandwiches and more.

Ingredients

• ½ medium eggplant (sliced into rounds and then into small cubes (1 inch) (UK = aubergine))
• 1 small zucchini (slice into rounds like a cucumber, then halve or quarter the rounds, depending on how big they are (UK = courgette))
• 1 red pepper (sliced roughly into large(ish) pieces (Australia = capsicum) )
• 1 yellow pepper ((or orange or green))
• 1 medium red onion (peeled and chopped into rough chunks (white onion is fine too))
• 5 cloves garlic (peeled and quartered (add more if you like))
• 9 ounces cherry tomatoes (Or other small tomatoes, or even larger tomatoes, chopped.)
• ½ teaspoon paprika
• 1 teaspoon dried mixed herbs (Italian or other, or use whichever dried herbs you have e.g. basil, oregano, thyme)
• ½ teaspoon salt ((or just grind over plenty))
• ¼ teaspoon pepper
• 3 tablespoons olive oil
• a few fresh herbs e.g. basil, thyme/oregano leaves, chopped fresh parsley
• crumbled feta cheese

Instructions Oven version

1. Preheat the oven to 220C/425F.
2. Scatter all of the chopped vegetables apart from the tomatoes over a large baking tray lined with baking paper.
3. Drizzle over the oil, then scatter over the spices, herbs and seasoning. Toss well with a big serving spoon.
4. Roast for 15 minutes. Take out of the oven and toss again, then scatter the cherry tomatoes over the tray of veggies.
5. Roast for another 15 minutes or until the vegetables are starting to go golden brown and lightly crisped and caramelised.
6. Serve as they are, or pile into a big bowl and scatter with a few fresh herbs and/or crumbled feta cheese.

Air fryer version

1. Set the tomatoes aside. After chopping the rest of the vegetables, toss them with the oil and flavourings in a big bowl. You can use a bit less oil if you like, or spray it on.
2. Pre-heat the air fryer to 190C/375F.
3. Pour half of the vegetables into your air fryer basket if you have a basket-style air fryer (save the rest until another day). You may be able to fit all/most of them in if you have an oven-style air fryer.
4. Air fry for between 10 to 15 minutes, checking and tossing the vegetables every 5 minutes. Add the tomatoes around half way through. The vegetables are ready when they are golden brown and tender.
5. Empty into a big serving bowl and scatter with fresh herbs and/or feta cheese if using.

25. Curried Mashed Potatoes

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

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

Switch up the plain potato mash for these Curried Mashed Potatoes made in just 1 pot! They are light, buttery, creamy, and SO easy to make! Vegan and dairy-free friendly!

Ingredients

• 2 ½ pounds (1.1 kg) Yukon Gold potatoes ((or a mix of Yukon Gold and Russet potatoes))
• 2 tsp salt, divided
• 2 tbsp olive oil ((or any neutral oil))
• 2-3 tbsp curry powder
• 3 garlic cloves, minced ((optional, for more flavor))
• 4-6 tbsp butter ((use vegan butter if needed))
• 1 cup milk of choice ((we used unsweetened soy milk))
• ½ tsp black pepper
• 3 tbsp chopped fresh cilantro ((optional))

Instructions

1. Peel, wash, and roughly chop your potatoes. Add them to a large pot and cover with cold water. Add half of the salt and stir. Bring to a boil, then simmer over medium-high heat for 20-25 minutes or until very soft and almost fall apart when poked with a fork.
2. Once ready, drain the potatoes and set them aside. In the same pot, heat oil over medium-low heat. Once hot, add the minced garlic (if using) and cook for 1 minute, stirring frequently. Then, add the curry powder and toast it in the oil for 2 minutes, until fragrant. Add the butter and milk, and stir to combine. Bring to a gentle boil, then remove from the heat.
3. Add the potatoes, salt, and black pepper and mix until everything is well covered in the curry mixture. Use a potato masher or a fork to mash the potatoes until creamy. You can also use a ricer, and in this case, you’ll need to pass the potatoes through into the pot before you mix them with the curry and milk mixture.
4. Lastly, stir in the chopped cilantro (optional). Taste and adjust the flavor if needed, adding more salt for saltiness, milk for moisture, or butter for creaminess. Serve right away!

26. Fried Cabbage with Bacon

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

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

Tender cabbage is quick-fried with savory bacon and garlic for an easy side dish with irresistible flavor!

Ingredients

• 8 strips thick-sliced bacon
• 1/2 large head green cabbage
• 1 tablespoon unsalted butter
• 2 cloves garlic (peeled and minced)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Cut the cabbage in 1-inch slices, and then cut each slice in 1-inch pieces; reserve.
2. Chop the bacon in 1/2 inch pieces. In a large skillet over medium heat, cook the bacon, stirring occasionally, until it starts to brown, about 8 minutes.
3. Line a plate with two paper towels. Remove the bacon from the pan with a slotted spoon and drain it on the paper towels.
4. Pour out the liquid fat from the pan, leaving the bacon drippings in the pan. Return to the stove, add the butter to the pan and heat over medium-high heat until the butter bubbles.
5. Add the cabbage and bacon cook, stirring often and scraping the bits up from the pan. After 3 minutes, add the garlic to the pan and continue cooking, stirring frequently, until cabbage is crisp-tender, about 3 to 5 more minutes. Season with the salt and pepper.
6. Remove from heat and serve at once. 4 servings.

27. Roasted Potatoes and Broccoli

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

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

Oven-roasted potatoes and broccoli with rosemary is a simple side dish perfect for busy weeknights. Learn how to quickly cook this healthy side dish on a sheet pan. It is an easy way to cook your veggies and carbs for the meal.

Ingredients

• 500 grams potatoes ((1.1 pounds))
• 500 grams broccoli ((1.1 pounds))
• ¼ cup olive oil
• 3 cloves garlic (minced)
• ½ teaspoon onion powder
• ¼ teaspoon red chili flakes
• ½ teaspoon dried rosemary
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest

Instructions

1. Preheat the oven to 200°C/392°F.

Chopping potatoes and broccoli

1. Cut and discard the bottom woody part of the stem. Separate the florets from the stalks and peel the outer green layer from the stalks.
2. Chop the stalks into roughly 1-inch cubes. Chop the florets uniformly, about the same size as the stalks.
3. Peel and chop the potatoes into 1-inch cubes.

Seasoning potatoes and broccoli

1. Mix all ingredients for seasoning in a small bowl.
2. Place potatoes and broccoli stems together in a large bowl. Place broccoli florets in another bowl.
3. Add one half of the seasoning to the potatoes and stems and the other half to the florets. Mix well.

Roasting potatoes and broccoli

1. Spread out the potatoes and broccoli stems on a sheet pan lined with parchment paper. Roast for 20 minutes.
2. Remove the sheet pan from the oven and move the potatoes and stems to one side of the pan.
3. Spread out broccoli florets on the other side. Roast for 20 more minutes.
4. Optionally, sprinkle chopped parsley and serve.

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.