27 Best Side Dishes for Lamb

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. Creamy Cauliflower Gratin

Creamy Cauliflower Gratin 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

This creamy cauliflower gratin is a delicious cheesy side dish that you’ll want to make again and again. Perfect for any holiday meal!

Ingredients

• 1 t extra virgin olive oil
• 1 medium head cauliflower, broken into florets
• 2 T butter
• 2 T all-purpose flour
• 1 c milk
• ¼ c heavy cream
• 1-½ c fontina cheese, shredded
• ½ c parmesan cheese, shredded
• ½ c fresh Italian leaf parsley, chopped
• salt and black pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F and grease a large casserole dish with olive oil.
2. Bring a large pot of salted water to a boil. Par-boil the cauliflower for 3 minutes. Drain and return to the warm pot to let the steam dry some of the moisture from the cauliflower. Gently pat dry to remove any remaining moisture.
3. Melt the butter in a medium skillet over medium heat. Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. This removes the raw taste from the flour.
4. Slowly pour in the milk and heavy cream and continue cooking 2-3 minutes or until the mixture thickens.
5. Turn off the heat and add fontina. Stir until the cheese is fully melted.
6. Place the cauliflower florets in the prepared casserole dish. Pour the fontina béchamel all over the cauliflower. Sprinkle with parmesan cheese and place in oven to bake 20 minutes or until nicely browned and bubbly on top.
7. Remove from the oven and sprinkle with fresh parsley. Enjoy!

2. Lemon Rice Pilaf

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.

3. Baked Sweet Potato

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

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘1’, ‘1 sweet potato’]

Perfectly Baked Sweet Potatoes have a soft, sweet, and fluffy inside with a crispy flavorful outside. One of my favorite easy side dish recipes, they’re packed with essential vitamins and minerals. Perfect for meal prep and delicious serve with a pat of butter and a sprinkle of salt.

Ingredients

• 1 medium sweet potato
• salt + pepper (for serving)
• butter (for serving)

Instructions

1. Preheat oven. Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper (for easy cleanup).
2. Prepare the sweet potatoes. Wash and scrub each sweet potato and dry thoroughly. Use a fork to poke each sweet potato at least 7-8 times (this will vary depending on the size of your potato). Transfer the potatoes to your prepared baking sheet.
3. Bake. Transfer the baking sheet to the oven and bake for approximately 30 minutes. After 30 minutes, rotate the pan 180 degrees to ensure even cooking and bake for an additional 15-30 minutes, or until its natural sugars start to caramelize and a fork or knife is easily inserted into the thickest part of the potato.
4. Serve. Remove from the oven and allow potatoes to rest for 5 minutes before seasoning with salt, pepper, butter, or maple syrup if desired. 

4. 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.

5. Creamy Cucumber Salad

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

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

This Creamy Cucumber salad recipe is one of the most refreshing recipes to make during the summer. The cucumbers are sliced thin and mixed with a creamy dressing that tastes great on hot days. It’s such a simple recipe, but it’s really satisfying and delicious.

Ingredients

• 2 cucumbers (sliced into rounds)
• 1 red onion (quartered and sliced into half moons)
• 1 cup fat free Greek Yogurt – (Learn How To Make Greek Yogurt)
• 1 small package fresh dill; (chopped)
• 1/2 teaspoon salt

Instructions

1. Using a medium bowl, add the sliced cucumbers and the onions.
2. Mix together.
3. Add the yogurt and dill to the bowl and mix together well, making sure everything coated well.
4. Add the salt and mix one last time.
5. Store in the refrigerator until time to serve.

6. Couscous Salad with Chickpeas

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’10’, ’10 servings’]

Israeli Couscous Salad recipe made with pearl couscous, roasted vegetables, chickpeas, preserved lemon, and dried apricots. This Mediterranean Israeli couscous salad is easy to make, full of flavor, and perfect for meal prep, BBQs, and weeknight dinners. A healthy Israeli couscous salad that can be served warm, cold, or at room temperature. Perfect pearl couscous salad with chickpeas for any occasion!

Ingredients

• 2 cups pearl couscous
• 1 cup chicken broth
• 1 cup orange juice
• 1/4 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ginger paste
• 1/8 teaspoon allspice
• 2 tablespoons butter
• 1 teaspoon salt
• 1 onion, (diced)
• 1 red bell pepper, (chopped)
• 1 zucchini, (chopped)
• 1 can chickpeas, (garbanzo beans)
• 2 tablespoons preserved lemon, (minced)
• 2 tablespoons olive oil
• 1/4 cup dried apricots, (chopped)

Instructions

1. Preheat the oven to 400 degrees. Place the red pepper, onion, zucchini, chickpeas and preserved lemon on a baking sheet, drizzle with olive oil and mix to coat all the veggies.
2. Roast the vegetables for 20 minutes, mixing halfway through. The vegetables should be tender when done.
3. Combine the chicken broth, orange juice, butter, salt, cumin, paprika, ginger and allspice in a large saucepan and heat to boiling. Add the couscous, bring back to a simmer, turn down the heat and cover.
4. Cook for 8 minutes, or until tender (may take up to 10 minutes depending on altitude, etc.). Remove from heat and let sit for 5 minutes.
5. Place the couscous in a large bowl and spoon the roasted vegetables and diced apricots on top. Serve warm or room temperature.

7. Roasted Butternut Squash

Easy Garlic Thyme Roasted Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

A quick and Easy Garlic Thyme Roasted Butternut Squash, a perfect Fall or Winter Side dish.

Ingredients

• 2 lb butternut squash (1 large , peeled and cubed)
• 2 minced garlic cloves
• 2 tbsp olive oil (* see note)
• 1/2 tsp salt
• 1 tbsp fresh thyme

Instructions

1. Preheat the oven to 400º F
2. Line a sheet pan with parchment paper.
3. Toss the peeled and cubed 2 lb butternut squash in 2 tbsp olive oil, 1/2 tsp salt, 2 minced garlic cloves, and arrange it in a single layer on the parchment paper-lined sheet pan.
4. Sprinkle 1 tbsp fresh thyme over the butternut squash pieces.
5. Bake for 30 minutes, turn squash pieces after 20 minutes and sprinkle with fresh thyme.
6. Bake for a further 5-10 minutes or until it’s caramelized.
7. Remove from the oven, serve hot.

8. Creamy Parmesan Polenta

Creamy Parmesan Polenta with Thyme is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

A simple and impressive side dish. Creamy polenta is tossed with fresh thyme and grated Parmesan cheese making it perfectly savory.

Ingredients

• Olive oil (for drizzling)
• 1 small shallot (finely chopped)
• 2 garlic cloves (finely chopped)
• 3-4 sprigs of fresh thyme (leaves removed + more for garnish)
• 1 tsp red pepper flakes (optional)
• 4 cups chicken or vegetable stock
• 1 cup cornmeal
• 1/2 cup grated Parmesan cheese
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 3 tbsp heavy cream

Instructions

1. In a small to medium sized pot over medium heat, drizzle with olive oil and add chopped shallot. Saute for 2-3 minutes until color just starts to change, but not too dark.
2. Add the chopped garlic, thyme leaves and red pepper flakes, if using and saute for another minute.
3. Pour in stock and bring to a boil. Once boiling, whisk in cornmeal and reduce heat to low-medium, if needed.
4. Continue whisking for a good 5 minutes until polenta thickens. Then whisk in grated Parmesan, salt and pepper, butter and heavy cream.
5. Continue whisking and turn heat off. Taste for seasoning and adjust as needed.
6. When serving, garnish with an extra drizzle of olive oil, thyme leaves and a grating of Parmesan cheese.

9. Air Fryer Radishes

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

Ingredients

• 1 lb (450 g) radishes, trimmed and halved
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• lemon wedges for serving (optional)

Instructions

1. 1. Preheat the air fryer to 390°F (200°C).
2. 2. In a bowl, toss the radishes with oil and the seasonings until evenly coated.
3. 3. Spread radishes in a single layer in the air fryer basket and cook for 10 minutes, shaking halfway through.
4. 4. Continue cooking 3–5 minutes more until tender and lightly caramelized.
5. 5. Transfer to a serving dish and garnish with lemon wedges if desired.

10. Air Fryer Eggplant

Air Fryer Eggplant with Roasted Red Pepper Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘4’, ‘4 people’]

Crispy air fryer eggplant chips with a golden brown parmesan crust layered on top of a pool of tangy, rich roasted capsicum sauce. Transforming eggplant chips into a healthier side dish option that is easy to make without using much oil at all!

Ingredients

• 1 red bell pepper
• 1 garlic clove
• 3 tomatoes
• ⅓ cup vegetable stock
• 1 tbsp olive oil (extra virgin)
• 1 tsp Worcestershire sauce
• salt (to taste)
• pepper (to taste)
• 1 eggplant (large)
• 1 cup breadcrumbs
• ½ cup parmesan cheese (grated)
• 1 tbsp flat leaf parsley (finely chopped)
• ½ cup flour (plain)
• 2 eggs
• cooking spray
• salt (to taste)
• pepper (to taste)

Instructions Roasted Red Pepper Sauce

1. Preheat the oven to 200°C or 400°F.
2. Place red pepper and 2 cloves of garlic (skin on) on a lined baking tray. Drizzle with some olive oil to coat the red bell pepper. Roast in the oven for 20 minutes until red pepper skin is charred and the flesh has collapsed.
3. Remove from the oven and cool down.
4. Peel the charred skin, remove the stem and scrape off any excess seeds from the roasted red bell pepper. Place roasted red pepper flesh into a saucepan.
5. Squeeze the roasted garlic from the skin and add to the saucepan.
6. Chop tomatoes into small chunks and place in a saucepan as well.
7. Add vegetable stock/water, Worcestershire sauce, salt and pepper to the roasted red pepper and chopped tomatoes.
8. Use a stick blender and blitz everything together until smooth.
9. Over medium heat, bring the roasted red pepper sauce to a boil and then simmer for 10 minutes to reduce the sauce.
10. Once the sauce is a thick consistency, remove from heat.

Air Fryer Eggplant

1. Cut eggplant into thick strips approximately 2cm thick and 10cm in length.
2. Mix breadcrumbs, grated parmesan cheese, chopped parsley and salt and pepper together.
3. Take one eggplant chip and place into flour—roll the chip around so that it is fully coated. Then move it to the next plate and roll it in a whisked egg. Finally, transfer to parmesan breadcrumb mix and fully coat eggplant chips.
4. Once done, place crumbed eggplant chips on a plate ready to be fried in an air fryer.
5. Repeat the process until all eggplant chips are crumbed.
6. Preheat the air fryer for 3 minutes at 200°C or 400°F.
7. Remove the air fryer basket and spray once over with cooking oil. Place eggplant chips in the basket on a single layer. Spray eggplant chips with cooking oil.
8. Air fry eggplant for 5-6 minutes or golden brown. After 5 minutes, turn eggplant chips around and give them another spray of cooking oil. Fry for a further 5-6 minutes until golden brown. Repeat the process until all eggplant chips are fried using an air fryer.
9. Once all eggplant chips are fried, return them into a basket and fry for another 3-4 minutes to reheat and crisp up.
10. On a large serving dish, scoop roasted red pepper sauce on the bottom.
11. Stack air fryer eggplant neatly in a tower on top of roasted red pepper sauce.
12. Drizzle a little extra virgin olive oil on the roasted red pepper sauce around the air fryer eggplant stack.
13. Serve immediately.

11. Roasted Asparagus Salad

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

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: [‘8’]

A simple stunner of a salad using spring’s and summer’s bounty – asparagus and tomatoes – with a bit of winter preserved in a jar – lemons. Pistachios add crunch and goat or feta cheese add more protein and contrasting texture and color.

Ingredients

• 1.5 pounds asparagus (trimmed)
• 4 tablespoons olive oil
• 1 preserved lemon rind (set pulp aside)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (or use a bit of the salty pulp)
• 1 pint cherry tomatoes (halved)
• 1/3 cup crumbled goat or feta cheese
• 1 teaspoon preserved lemon juice (from the jar of preserved lemons)
• 1 teaspoon fresh lemon juice

Instructions

1. Preheat the oven to 400 degrees F or 375 convect.
2. Lay the asparagus on a parchment-lined sheet pan. Sprinkle it with the olive oil, pepper, salt (or pulp), and chopped rind and toss together.
3. Roast in the oven for seven minutes until the asparagus is tender when pricked with a fork. Thicker spears may take a bit longer, thinner spears less. Do not overcook. Set the cooked asparagus aside to cool.
4. While the asparagus cooks and cools, slice tomatoes in half, toast pistachios (a few minutes at 325 degrees F in a toaster oven or heated in a pan will do it), and crumble your cheese if needed.
5. Also combine the preserved lemon juice and fresh lemon juice.
6. When the asparagus has cooled a bit, slice the spears into two inch pieces and toss in a serving bowl. When you remove the asparagus from the parchment paper, you will see a bit of juicy olive oil and some lemon rind left behind. Add it to the serving/mixing bowl. It becomes part of the dressing.
7. Add the tomatoes and preserved and fresh lemon juice and toss to combine. Taste for seasoning. Then top with the pistachios and cheese and serve. If serving later, chill the tomatoes and asparagus and hold the nuts and cheese aside until you plan to serve it.

12. Green Lentil Tabbouleh Salad

Green Lentil Tabbouleh Salad 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’]

Healthy and tasty, this Green Lentil Tabbouleh Salad is a nutrient-packed recipe that makes a great lunch or side dish. It is naturally vegan, gluten free, and high in protein. Fresh parsley, mint, cucumber, tomato, and lemon juice give this salad a ton of flavor. 

Ingredients

• 1 cup green lentils
• 2 cups water or vegetable stock
• 1/2 teaspoon salt
• 1/2 yellow or red onion (, finely diced)
• Juice and zest of 1 lemon ((about 2 tablespoons lemon juice))
• 1 large tomato ((or 2 plum tomatoes))
• 1 large cucumber
• 2 tablespoons olive oil
• 1 cup fresh parsley leaves (, finely diced)
• 1/4 cup fresh mint leaves (, finely diced (optional))
• Salt & pepper (, to taste)

Instructions

1. Cook lentils in water or vegetable stock, according to the package instructions: In a small saucepan, bring the lentils and water/stock to a boil. Cover and lower the heat, and continue to cook for about 15-20 minutes, or until the lentils are cooked to your liking. Add more water if the liquid is absorbed but the lentils are still not cooked. Stir in salt, remove from heat and allow to cool before combining with the rest of the ingredients. 
2. While the lentils are cooking and cooling, prepare the tabbouleh salad: In a large bowl, combine the diced onion and lemon juice, stir, and allow to marinate while you prepare the rest of the ingredients. 
3. Chop the tomatoes into small pieces and set in a colander to let the juices drain out.  Slice the cucumber lengthwise, and use a spoon to scoop out the seeds. Chop the cucumber into small pieces. Finely chop the fresh parsley and mint. 
4. Combine all the salad ingredients: Add the cooked lentils, chopped cucumbers and tomatoes, lemon zest, fresh herbs, and olive oil to the bowl with the onion and lemon juice. Stir well, and season with salt and pepper to taste. Serve at room temperature or chilled.

13. Vinegar Coleslaw

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

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

Our kohlrabi slaw is made with vinaigrette and has no mayo making it dairy free and egg free. It is peppery and tangy with a satisfying crunch, perfect for grilled meats, in sandwiches or wraps.

Ingredients

• 1 kohlrabi (grated, or ½ green cabbage, shredded)
• 2 carrots (grated)
• ½ red cabbage (shredded)
• 1 small red onion (finely sliced)
• 70 millilitres olive oil (⅓ cup or 5 tablespoons)
• 1 tablespoons white wine vinegar (or apple cider vinegar)
• 1 tablespoons lemon juice
• 1 teaspoon mustard (Dijon)
• 1 tablespoon honey
• salt (to taste)
• black pepper (freshly ground)

Instructions

1. Combine the kohlrabi, carrots, onion and red cabbage in a large mixing bowl.
2. In a separate smaller bowl, whisk together all the ingredients for the dressing till blended and smooth.
3. Pour the dressing over the salad and toss to coat evenly.
4. Cover and keep in the fridge for at least 1 hour then serve chilled.

14. Creamed Peas with Basil

Grandma’s Creamed Fresh Peas with Basil is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Creamed Peas with Basil is a classic side dish that celebrates the sweet peas of summer. The basil really amplifies the sweet taste of fresh peas while the cream sauce ties it all together into one comforting dish.

Ingredients

• 6 cups freshly shelled peas
• 2 tbsp butter
• 1 tbsp flour
• 1/4 cup whipping cream
• 1 1/2 cups milk
• handful fresh basil leaves cut in a chiffonade (roll the leaves together into one large one then cut into tiny slices.
• salt and pepper

Instructions

1. 1. Melt butter in a saucepan over medium-low heat. Add flour to melted butter and stir well. 2. Add cream and whisk vigorously to incorporate. 3. Add milk and whisk vigorously to incorporate. Season with salt and pepper. Mixture should be smooth and not ready to boil just yet. 4. Add the peas and stir continuously until the cream sauce begins to thicken. If sauce appears too thick, stir in more milk until it becomes your desired consistency. 5. Remove from heat and stir in basil.

15. Carrot and Beetroot Salad

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Fast, easy, naturally sweet – this carrot and beet salad is absolutely delicious. It’s vegan, dairy-free, gluten-free, and low-calorie.

Ingredients

• 4 beets (cooked & grated)
• 2 carrots (grated)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• a pinch of salt & black pepper
• 1 tbsp parsley (chopped)

Instructions

1. Grate beets and carrots.
2. Combine balsamic vinegar, olive oil, honey, salt, and black pepper in a bowl.
3. Add beets and carrots into a bowl. Cover with the dressing mixture and toss the salad together.
4. Sprinkle with chopped parsley before serving.

16. Instant Pot Couscous

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

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

Fresh and delicious, with a hint of tangy zestiness, you’ll love this Instant Pot Couscous. It’s an easy but healthy side dish that pairs with pretty much everything!

Ingredients

• 2 cups Israeli couscous (pearl couscous)
• 1 shallot (minced)
• 1 tablespoon olive oil
• 2½ cups chicken stock (unsalted or low sodium)
• ¼ teaspoon cinnamon
• 1 teaspoon lemon zest
• 2 teaspoons salt (reduce if using a salted chicken stock)
• ¼ cup pine nuts (toasted)
• ½ cup raisins
• ½ cup chopped parsley
• 1 tablespoon fresh lemon juice (juice from 1 lemon)

Instructions

1. Turn on the sauté function on the Instant Pot and add the olive oil.
2. Add the couscous and shallot and sauté for 2-3 minutes (stirring occasionally), until the shallot is softened.
3. Stir in the cinnamon, lemon zest, salt and broth.
4. Turn the sauté function off and set the Instant Pot to pressure cook for 5 minutes on high.
5. Use the quick release to release the pressure.
6. Stir in the pine nuts, raisins, lemon juice and parsley and serve with extra lemons on the side.

How to Toast Pine Nuts

1. Heat a skillet over medium heat and add the pine nuts. Toast for 2-4 minutes, until a light golden brown. Be sure to toss them regularly to prevent burning.

17. Asparagus Salad with Potatoes and Lentils

Potato Asparagus Salad with Lentils and Lemon Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘6’]

Springtime potato asparagus salad that’s made into a meal by adding lentils, sugar snap peas and radishes. Don’t over-toss this salad. Otherwise the potatoes will begin to break up and become mushy.

Ingredients

• 3/4 cup uncooked French Green Lentils ((1 ½ cups cooked))
• 1 teaspoon kosher salt, (or 1/2 teaspoon table salt)
• 1 pound asparagus, (trimmed )
• 1 pound Yukon gold potatoes, (unpeeled, cut into chunks)
• 1 cup sugar snap peas, (thinly sliced)
• 5 – 6 radishes, (trimmed and thinly sliced)
• 1/4 cup thinly sliced fresh mint
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup white wine vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic paste, (or minced garlic)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 1/2 cup extra virgin olive oil

Instructions

1. Cook up the lentils while you make the rest of the salad. Bring salted water to a simmer, and 3/4 cup dry lentils. The typical ration is 3 cups water for every cup of dry lentils. Follow the directions on the package for cooking them. French green lentils typically require a 40 – 45 minute simmer. Pro-tip: More details for cooking French Green Lentils.
2. Roast the asparagus in a 400˚F oven for 10 minutes on a parchment paper lined sheet pan, or until just tender, or make Air Fryer asparagus in the air fryer.Slice into 1-inch pieces.
3. Place the potato chunks in a medium pot, and add enough salted water to cover them by 1 inch. Bring it to a boil, and reduce to a simmer. Cook until tender (about 10 minutes, depending on the size of the potatoes). Drain.
4. Combine the sugar snap peas, radishes and mint in a large bowl. Add the potatoes, roasted asparagus and cooked lentils.
5. Whisk together all of the Vinaigrette ingredients except the olive oil. Pour in the olive oil while continuing to whisk.
6. Pour one-half of the vinaigrette over the salad and very gently toss, using a large metal spoon. Let sit for 10 minutes on the counter to absorb some of the dressing, and add additional dressing – according to your own preference just before serving.
7. Serve at room temperature.

18. Brussels Sprouts with Bacon and Pomegranate

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

Ingredients

• 1 lb. fresh brussels sprouts
• 4 slices thick cut bacon
• 1/3 cup pomegranate molasses
• 1/4 cup pomegranate arils
• salt & pepper to taste
• (optional) hard cheese (like sharp cheddar or parmesan)

Instructions Preparing the Brussel Sprouts for Cooking

1. Begin by washing your sprouts with cool water. With a sharp knife, trim off the end of each sprout and peel off the outer leaves, especially any that are loose or yellowing. Cut each of the brussels sprout in half from top to bottom.

Preparing the Brussels Sprouts for Cooking

1. Cut the four slices of thick-sliced bacon into 1″ pieces. Put the pieces into a 10″ skillet and cook them over medium heat until the pieces are crisp. Remove the pan from the heat, but leave the fat from the bacon in it.
2. Measure out 1/4 cup of pomegranate molasses and set out the pomegranate arils, salt and pepper, and shred the cheese if you wish to use it.

Pan-Searing the Brussels Sprouts

1. Heat the bacon grease in the pan over medium heat until it’s hot. Add the sprouts and turn as many of them as possible so that the cut side is facing down. Sprinkle them with salt.
2. Place a lid over the pan of sprouts and let them cook for 10-15 minutes, or until brussels sprouts have softened and the bottoms look seared and brown.
3. Remove the cooked sprouts from the heat and pour the pomegranate molasses over them while they’re still hot. Sprinkle them with the pomegranate arils, the bacon pieces, and pepper.
4. Sprinkle the shredded cheese over the top if you’re using it, then serve immediately.

Roasting the Brussels Sprouts

1. You can also roast the brussels sprouts in the oven if you prefer.
2. Preheat the oven to 425° Fahrenheit and line a large baking sheet with parchment paper or silicone baking mats.
3. In a large bowl, toss the brussels sprouts in the warm bacon grease, then spread them out over the baking sheet. If possible, turn them so that the cut side is face down.
4. Roast the sprouts for 20-25 minutes, or until the bottoms are browned and crispy. Pull them out of the oven and immediately drizzle the pomegranate molasses over them. Add the bacon pieces, pomegranate arils, freshly ground pepper, and shredded cheese if you’re using it.

19. Crispy Herbed Hasselback Potatoes

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

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT1H · Yield: 8

Crispy Herb Hasselback Potatoes are crispy delicious and baked to golden perfection. They make an impressive side dish for dinner parties or a fun upgrade on baked potatoes for family dinners.

Ingredients

• 4 Russet Potatoes of similar size
• 2 tbsp olive oil
• fresh rosemary
• fresh thyme
• Sea salt
• 2 tbsp butter; melted

Instructions

1. Pre-heat oven to 425 F.
2. Peel the potatoes and dig out any brown spots or imperfections. Place in a bowl of cold water after each potato is peeled.
3. Slice the potato lengthwise from widest side to opposite side so that you finish with the two halves that are the tallest. Return each half to the cold water.
4. One at a time, place each half (cut side down) in between two chopsticks (or use two identical cutting boards). Use a sharp knife to slice through the potato at equal intervals of 1/16 – 1/8 inches. Return each cut half to the cold water while you finish the remainder of the potatoes.
5. Place sprigs of rosemary and thyme in the bottom of a baking dish. Pick about 1 tbsp loose leaves off of each herb and set aside.
6. Drain the potatoes and dry each potato off as well as the inside of the bowl. Return the potatoes to the bowl and drizzle with olive oil.
7. Arrange potatoes in the baking dish over top of the herbs. Scatter fresh herbs over all and season with sea salt.
8. Bake at 425 F for 30 minutes, then baste each potato with melted butter.
9. Turn down oven to 375 F and roast the potatoes for another 20 minutes. If they are not golden brown on top by now, broil them for a few minutes and keep a close eye while broiling.

20. Glazed Roasted Brussels Sprouts

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

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [‘4’, ‘4 servings’]

These Lemon Maple Brussels Sprouts will make a Brussels sprout lover out of just about anybody. Bright, sweet and tangy, they come together in one pan in about 30 minutes.

Ingredients

• 1 1/2 pounds Brussels sprouts (trimmed and halved)
• 1 tablespoon extra virgin olive oil
• 3 tablespoons maple syrup
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Pinch of kosher salt and ground black pepper

Instructions

1. Preheat oven to 425 degrees F. Place Brussels sprouts in cast iron skillet or on rimmed baking pan; toss with oil. Transfer to oven and roast 18 to 20 minutes or until golden brown and tender, stirring once halfway through cooking.
2. Meanwhile, in small bowl, whisk together maple syrup, lemon juice, mustard and salt and pepper.
3. Remove Brussels sprouts from oven. Add maple syrup mixture to skillet; toss until well combined.

21. Mexican Bean Salad

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

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

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

Ingredients

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

Instructions

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

22. Bulgur Wheat Salad

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

Recipe details: Prep: PT15M · Cook: PT24M · Total: PT39M · Yield: [‘3’, ‘3 bowls’]

This bulgur wheat salad is naturally sweet, extra nutritious, vegan, and filling! You can prep it for work or have it as a side dish with your dinner.

Ingredients

• 1 cup bulgur wheat
• 2 cups broccoli florets
• 8 romaine lettuce leaves (chopped)
• 1 avocado (sliced)
• Green onion (Chopped)
• Dill (chopped)
• 1 tbsp olive oil
• ½ lemon
• A pinch of salt & black pepper

Instructions

1. Add bulgur and 1 ¾ cups of water into a saucepan. Bring to simmer, then lower the heat and cover the saucepan. Let it simmer for a total of 10 minutes.
2. Now, turn off the heat and let the bulgur sit for another 10 minutes with the lid on. If the grains aren’t soft, let them sit in the saucepan with the lid on for a couple more minutes.
3. Drain the remaining liquid and fluff with a fork.
4. Boil some water in a saucepan, add broccoli to it, let it simmer for 4 minutes or so, and then remove.
5. Get a large plate and cover it with chopped romaine lettuce, then cover the leaves with bulgur, broccoli florets, avocado slices, green onion, and dill.
6. Drizzle with olive oil, squeeze in the lemon juice, and add some salt and pepper.

23. Rice Pilaf with Cranberries and Pecans

Rice Pilaf with Cranberries and Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’]

This rice pilaf is made with a wild rice blend, apples, dried cranberries, pecans and fresh herbs. It’s a colorful and hearty addition to any meal and is perfect for the holidays.

Ingredients

• 1 cup wild rice blend
• 2 cups chicken broth
• 4 tablespoons butter
• 1/2 cup onion (finely diced)
• 2 Granny Smith apples (finely diced)
• 1/2 cup dried cranberries
• 1/2 cup pecans (chopped)
• 1 teaspoon fresh rosemary leaves (minced)
• 2 tablespoons fresh parsley leaves (chopped)
• salt and pepper to taste

Instructions

1. Combine the wild rice blend and chicken broth in a pot. Cook the rice according to package directions.
2. While the rice is cooking, melt the butter in a large skillet over medium heat.
3. Add the onion and cook for 4-5 minutes or until softened.
4. Add the apples and cook for another 3-4 minutes or until softened.
5. Pour the cooked rice into the pan with the onions and apples, then stir to combine.
6. Add the dried cranberries, pecans, rosemary and parsley to the pan. Stir until thoroughly mixed. Season to taste with salt and pepper, then serve.

24. Creamy Pea Salad

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

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

This Creamy Salad is no-fuss, low-carb side dish that is perfect for midweek meals.

Ingredients

• 450 g (1 lb) green peas (fresh or defrosted from frozen)
• 128 g (1 cup) cooked bacon cubes (or pancetta)
• 96 g (3/4 cup) mature sharp cheddar cheese (grated)
• 3 tablespoon red onion (finely chopped)
• 2 tablespoons sour cream
• 1-2 tablespoons half fat mayonnaise
• 2 teaspoons cider vinegar
• 1/2 teaspoon paprika
• salt (to taste)

Instructions

1. Combine peas, bacon, grated cheese and red onion.
2. Mix together salad dressing ingredients.
3. Add as much of the dressing as you want to the salad and mix until combined.
4. Serve your creamy pea salad beside any mains.

25. Tzatziki

How to make Tzatziki is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘1’, ‘1 cups’]

A couple of ingredients and less than 10 minutes is all it takes for these delicious creamy and satisfying tzatziki recipe.

Ingredients

• 3/4 cup thick plain Greek yogurt
• 1 mini or Persian Cucumber
• 1/2 clove garlic
• 3-5 leaves (fresh) mint
• 1/2 medium lemon
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place yogurt in a small bowl.
2. Trim ends of cucumber and cut cucumber into small pieces (a couple of centimetres cubed each). Add to bowl.
3. Finely grate garlic* and add to bowl.
4. Finely chop mint (and/or dill if using).
5. Add juice from 1/2 lemon, salt and pepper.
6. Combine all ingredients with a spoon and serve.

26. Roasted Chickpea Salad

Roasted Chickpea 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: [‘4’, ‘4 people’]

A delicious Chickpea Salad, roasted for extra flavor with oven and Air Fryer instructions. A healthy side dish that’s super easy to make or add protein to enjoy as your main meal.

Ingredients

• 1 can Chickpeas (or Garbanzo Beans)
• 4 tablespoons Extra Virgin Olive Oil
• 1 Red Bell Pepper (diced)
• Fresh Cilantro
• 1 clove Garlic (minced)
• 1 Juice of a Lemon (about 3 tablespoons)
• Salt and pepper to taste

Instructions

1. Preheat – heat oven to 400°F (200°C).
2. Wash – rinse the canned Chickpeas and place on a paper towel to dry (the drier the better). Remove any loose skins from outside of Chickpeas.
3. Drizzle – place the Chickpeas on a baking tray lined with parchment paper. Generously drizzle with Olive Oil.
4. Lightly Roast – place in pre-heated oven for 10 minutes.
5. Chop – finely dice the Red Peppers the same size as the Chickpeas. Chop Cilantro, including the stems. Mince 1 clove of Garlic and add everything into a bowl.
6. Toss – remove the Roasted Chickpeas from the oven and toss together with the chopped vegetables (including excess oil from roasting pan). Squeeze the juice of a lemon and season salt and pepper.
7. Serve – as a side salad or add protein to enjoy as a complete meal.

Crispy Air Fryer Instructions

1. Preheat – heat Air Fryer to 400°F (200°C).
2. Wash – rinse the canned Chickpeas and place on a paper towel to dry (completely dry to ensure crispiness). Remove any loose skins from outside of Chickpeas.
3. Drizzle – place the Chickpeas in a bowl and generously drizzle with Olive Oil (with a pinch of salt).
4. Roast – place Chickpeas in a single layer in the Air Fryer and roast for 10-14 minutes (10 minutes works for me, but some like it crispier).

27. Creamy Carrot and Swede Mash

Creamy Carrot and Swede Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT24M · Yield: [‘4’]

Thiseasy carrot and swede mash recipe makes a great side dish that goes well withanything you would otherwise serve with mashed potatoes.

Ingredients

• 1 kg swede/ rutabaga ( 2.2 lb)
• 500 g carrots (1.1 lb)
• 2 bay leaves
• ½ teaspoon dry thyme
• 3 ½ tablespoon butter (Note 1)
• a few gratings of nutmeg
• ¼ – ½ teaspoon fine sea salt or Kosher (more to taste)
• 1/8 teaspoon black pepper more to taste
• a few sprigs of parsley (optional)

Instructions

1. Peel and chop the vegetables into similar-sized cubes.
2. Cook: Place in a saucepan, add bay leaves, thyme, and some salt, bring to a boil. Lower the heat and cook, covered, for 20 to 30 minutes (depending on the size of the cubes), until fork-tender but not mushy (Note 2).
3. Drain well and steam dry for about 5 minutes.
4. Return to the pot, add butter, nutmeg, salt, pepper, and mash or blend to the desired consistency.
5. Adjust the taste as necessary. Sprinkle with fresh parsley before serving.

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.