21 Best Side Dishes for Shrimp

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. Beet and Mandarin Orange Salad

Beet and Mandarin Orange salad with Mint 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’]

This roasted beet and mandarin orange salad with ginger lemon vinaigrette can be prepared in 20 minutes. A yummy vegan summer salad with roasted beetroot!

Ingredients

• beetroot (1 pound/450 gms)
• 2 mandarin oranges
• 1/4 cup almonds (toasted and halved)
• 1/4 cup mint leaves
• 3 tablespoons fresh orange juice
• 2 tablespoons lemon juice
• 2 tablespoons grated ginger
• 2 tablespoons olive oil (extra virgin)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Himalayan pink salt
• pepper (to taste)

Instructions

1. Peel and shred the beets in a food processor or grater. Place them in a wide pan and cook on medium-low heat. The beets will leave out moisture and cook in its own juices. Keep stirring until all the juices evaporate. Remove from heat and let it cool.
2. Peel and segment the oranges, carefully removing the membranes. Add the cooked and cooled beets, toasted almond halves and mint leaves.
3. Whisk together all ingredients for the dressing until well blended.
4. Drizzle 2/3 of the dressing on the salad and toss everything together. Taste and add more dressing as required, just before serving.

2. 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.

3. Twice Baked Potato Casserole

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

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘8’]

Creamy smooth Twice Baked Potato Casserole is bursting with tangy flavors from cream cheese and sour cream. Perfect for the holidays or a side dish anytime.

Ingredients

• 8 medium russet potatoes (4 pounds total)
• 1 8-ounce package cream cheese (softened)
• ⅓ cup unsalted butter (melted)
• 1 cup sour cream
• 2 teaspoons garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese (divided)
• 4 slices bacon (cooked and crumbled)
• 2 tablespoons diced fresh chives

Instructions

1. Preheat your oven to 350 degrees F.
2. Start a large pot with cold, salted water on the stove to boil. Peel and cut the potatoes into 1-inch cubes.
3. Add potatoes to pot and bring to a boil, then reduce to medium low heat to simmer for 12-15 minutes, or until potatoes are soft.
4. Drain and place the potatoes in a large bowl. Mash well with a fork or mixer until desired consistency.
5. Add in the cream cheese, butter, and sour cream until well combined.
6. Stir in seasonings (garlic powder, smoked paprika, salt and pepper) and one cup of shredded cheddar cheese. Adjust salt and pepper to taste.
7. Spread potato mixture into a 9-inch by 13-inch baking dish. Top with remaining shredded cheese and crumbled bacon.
8. Bake at 350 degrees for 30 minutes. Garnish with chives and serve!

4. Asian Sesame Ginger Slaw

Asian Sesame Ginger Slaw 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’, ‘6 people’]

This Asian Sesame Ginger Slaw isn’t your average slaw!  It’s heartier with the addition of quinoa, but also mayo free and lighter with a delicious sesame ginger dressing!

Ingredients

• 2 cups red cabbage, shredded
• 3 cups napa cabbage, shredded
• 2 cups kale, shredded
• 2 cups carrot, grated
• 1 bunch fresh cilantro
• 4 tablespoons green onions, diced
• 1/2 cup dry quinoa, rinsed (or 1 1/2 cup cooked)
• 1 cup water (for cooking quinoa)
• 1 tablespoons black sesame seeds, toasted (white are ok, black are a little more flavorful)
• 1/2 cup whole cashews, toasted and then chopped
• 2-3 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 1 teaspoon soy sauce
• 2 teaspoons honey
• 3 tablespoons seasoned rice vinegar
• 3 tablespoons sesame oil
• 3 tablespoons olive oil

Instructions

1. Combine quinoa and water to a saucepan and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off, leave the lid on and allow the quinoa to sit on the burner for a further 5-7 minutes. Remove the lid and fluff with a fork.  Set aside to cool. 
2. Heat a small saute pan to medium and add sesame seeds and toast for 3 minutes stirring occasionally.  Remove from pan and set aside.
3. While pan is still hot, add cashews and toast for 1-2 minutes, stirring often to be sure they do not burn. Remove from pan, set aside to cool, then give a rough chop.
4. Meanwhile while quinoa is finishing, in a small bowl mix together vinairgrette dressing ingredients.
5. In a large bowl, add cabbage, kale, carrots, cilantro, green onions, quinoa, black sesame seeds, and cashews and mix.
6. Add dressing to large bowl of veggies and mix well. Cool in fridge until ready to serve.

5. Mexican Green Rice

Mexican Green Rice Recipe (Arroz Verde) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT35M · Yield: [‘6’]

This light and fluffy rice pilaf is popular with Mexican food or grilled meats. Packed with fresh spinach, it makes a healthy side dish that’s vegetarian and gluten-free. It’s so versatile, you can also enjoy it for breakfast with eggs and black beans.

Ingredients

• ½ pound fresh spinach (Washed and trimmed, packed tightly)
• 1 poblano pepper (Roasted, peeled, and seeded)
• 1 cup cilantro (Roughly chopped)
• 2 green onions (Chopped)
• 2 cups water
• 2 tbsp vegetable oil
• 1 ½ cups long-grain white rice (raw )
• 1 tsp salt

Instructions

1. Wash spinach thoroughly in a sink to remove all grit and sand.
2. In a food processor, puree the spinach, cilantro, green onion, poblano pepper and one cup of water. (The puree should equal about 2 cups when done.)
3. Heat vegetable oil in a non-stick pan over medium high heat. Add raw rice and toast very lightly, stirring frequently so the rice does not burn or stick.
4. Add the 2 cups of spinach puree, 1 cup of water and salt to the rice. Bring the mixture to a boil, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes.
5. Remove from heat and let sit, still covered, for 10 minutes.
6. Fluff the arroz verde with a fork, and serve.

How to Roast a Poblano Pepper

1. To roast peppers in your oven, place whole peppers on an oiled baking sheet and broil for 10 minutes, then flip and broil on the other side for an additional 10 minutes — until skin is blackened. Another option is to char them on the gas stove top or in a cast iron frying pan.
2. Once the peppers are charred, seal them in a plastic bag or on a plate covered in plastic wrap for about 5 minutes to loosen the skin. Then remove the papery outer skin, pull off the stem from the flesh and slit the chile up the side. Remove and discard the seeds and stem.

6. Quick Roasted Potatoes

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

Ingredients

• Baby potatoes, 1.5 pounds (680 g), halved
• Olive oil, 2 tablespoons
• Garlic powder, 1 teaspoon
• Dried rosemary or thyme, 1 teaspoon
• Salt, 1/2 teaspoon
• Black pepper, 1/4 teaspoon
• Lemon zest (optional), 1 teaspoon
• Fresh parsley, chopped (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Toss potatoes with olive oil and seasonings until evenly coated.
3. 3. Spread in a single layer on a baking sheet and roast 25–35 minutes, turning halfway, until edges are crisp and centers are tender.
4. 4. Finish with lemon zest and chopped parsley if using.
5. 5. Serve hot as a flavorful side.

7. Cilantro Lime Basmati Rice

Chipotle Cilantro Lime 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: [‘6’]

Chipotle Cilantro Lime Rice is a perfect meal-prep staple. Grab the recipe to serve on taco night, with curry, kebabs, and more.

Ingredients

• 1 cup basmati rice
• 1 tbsp lime juice
• 1 tbsp coconut oil (sub butter)
• 2 tbsp fresh cilantro (chopped)
• 1 tsp chili lime seasoning
• lime wedge (optional for garnish)
• sliced jalapenos (optional for garnish)

Instructions

1. Cook rice according to package instructions.
2. Once rice is cooked, fluff with a fork and add lime juice and coconut oil. Mix well.
3. Fold in chopped cilantro and spices.
4. Garnish with lime wedges, sliced jalapenos, and/or more seasoning.

8. Creamy Lemon Pasta

Pasta al Limone – Creamy Lemon Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

The best Pasta Al Limone Recipe with a simple creamy lemon sauce made with parmesan cheese, fresh lemon and cream. You can add chicken or grilled shrimp or enjoy it as is! Bon Appetit! 

Ingredients

• 1 big organic lemon
• 12 oz fettuccine pasta (or spaghetti – 340 g )
• 6 tbsps salted butter (80 g )
• 1 cup cream (250 ml)
• 1/2 tsp maple syrup (or honey – optional)
• 3 tbsps cream cheese (or goat cheese – about 50 g )
• 3/4 cup parmesan cheese (90 g )
• salt to taste
• chopped pistachios (for serving optional)
• lemon zent
• black pepper

Instructions

1. Grate the zest of 1 big organic lemon.  If you want, you can set some aside for decoration. 
2. Cook pasta in a large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
3. While the pasta is cooking, add the cream to the pot with the lemon zest and honey cook over medium heat, whisking often, until liquid is just beginning to simmer. This should take about 2 minutes. Reduce the heat to medium-low. Whisk in the cubed butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
4. Just before pasta is al dente, scoop out 1 1/2 cups pasta cooking liquid. Add ¾ cup (180 ml) pasta cooking liquid to the cream sauce and return to medium heat. Add the cream cheese and stir to combine. Using tongs, transfer the cooked pasta to the pot with sauce. It’s okay if a little bit of water comes along with it. I just dump the pasta into a sieve, take the sieve and transfer the pasta immediately. 
5. Cook a minute tossing the pasta often and add the grated Parmesan little by little, until cheese is melted and sauce is creamy about 3 minutes. If the sauce needs thinning, add 1–2 Tbsp more of pasta cooking liquid. Remember that cream sauces thicken up even more as they cool, so it’s better to err on the saucier side.  If you are using herbs, add them now right in the end and gently toss again. Serve with more Parmigiano for sprinkling on top. Taste and season with more salt, if needed.
6. Divide the pasta among two bowls. Season with freshly cracked black pepper, then top with reserved lemon zest  and chopped pistachios.

9. Mango Salsa

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

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

Easy, homemade mango salsa is made with a few fresh ingredients – just chop them all up, mix in a bowl, and adjust seasoning to taste. Serve with any taco, meat or fish dish!

Ingredients

• 2 mangoes (large, chopped (ripe and juicy!) )
• ½ red onion (medium size, chopped finely)
• 1 jalapeno (with seeds, chopped)
• 2 tomatoes (medium, seeds removed)
• 2 tbsp cilantro (chopped finely )
• 1 tsp salt (adjust to taste)
• ½ tsp Kashmiri chili powder (can substitute with paprika)
• 1 lime (for juice)

Instructions

1. For chopping the mangoes, first slice off the “cheeks” on either side (you’ll have to feel around for the core). Then use a small paring knife to slice around the core. Then use a spoon to scoop the mango out of it’s skin, and then slice into small, even pieces. Dice half a red onion and a jalapeno. Remove the seeds and chop up two tomatoes into small pieces. Rough chop the cilantro into small pieces.
2. Throw the sliced mangoes, tomatoes, jalapenos, red onions and cilantro into a mixing bowl and give it a quick stir to combine.
3. Add a teaspoon of salt, half a teaspoon of red chili powder, and squeeze a full lime into the salsa bowl and mix well. Adjust this to your taste.
4. Chill the salsa for about 30 minutes (optional) and serve!

10. Asparagus Orzo with Lemon

Lemon Orzo Salad with Asparagus 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’]

Enjoy this simple and fast dish pasta salad with orzo ready in just 20 minutes! With asparagus, tomatoes and feta, this fresh orzo salad is finished off with a lemon dressing and fresh herbs.

Ingredients

• 2 tbsp olive oil
• 1/2 lemon (zest and juice)
• 1 small clove garlic (grated)
• 1/4 tsp salt
• 1 1/3 cup orzo
• 1 bunch asparagus (cut into 1/4″ pieces on the bias)
• 1 pint cherry tomatoes (halved)
• 1/4 cup feta
• 1 tbsp minced herbs (like basil, parsley or dill)

Instructions

1. In a medium bowl, whisk lemon zest and juice with olive oil, garlic and salt.
2. Bring 7 cups of salted water to a boil, add orzo and cook according to package directions. During the last two minutes of cooking, add asparagus. Drain and toss, while still warm, with prepared dressing.
3. Add tomatoes, feta and fresh herbs. Stir well. Allow to cool before serving.

11. Tabbouleh

Tabbouleh (Vegan Levantine Parsley and Bulgur Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT40M · Yield: [’10’, ’10 servings’]

A zesty, vibrant dish of parsley and bulgur (or cracked wheat). It’s perfect on its own or served with naan.

Ingredients

• 1/2 cup (125 milliliters) lemon juice (from 2-3 large lemons)
• 1/4 cup (60 milliliters) extra virgin olive oil
• 2 cloves (1/2 tablespoon) garlic (mashed into a paste)
• 1 teaspoon (3 grams) Middle Eastern Spice Blend (or baharat)
• 1/2 teaspoon kosher salt (or to taste)
• 1/8 teaspoon black pepper
• 1 1/2 cup (315 grams) bulgur ((coarse cracked wheat), rinsed and drained)
• 3 cups (750 milliliters) boiling water
• 1 medium (340 grams) english cucumber (diced (about 2 1/2 cups))
• 1/2 small (70 grams) red onion (diced (about 1/2 cup))
• 1 bunch (87 grams) Italian flat-leaf parsley (chopped (or 1 cup))
• 1 bunch 15 grams) mint leaves (chopped (or 1/4 cup))
• 1/2 bunch (15 grams) cilantro (chopped (or 1/4 cup))
• 1 cup (227 grams) pomegranate arils (or cherry tomatoes, diced)

Instructions Prepare the Lemon-Garlic Vinaigrette (Up to 1 Week Ahead)

1. Add the lemon juice, olive oil, garlic, Middle Eastern Spice Blend, salt, and pepper to a pint-size mason jar. Screw the lid on tightly and shake vigorously for 1 minute or until the lemon juice and oil form an emulsion or a smooth dressing.
2. Store the lemon-garlic vinaigrette in the fridge until you’re ready to dress the tabbouleh or leave it out at room temperature. Give it another vigorous shake just before pouring over the tabbouleh. You can prepare the vinaigrette up to 1 week ahead and store it in the fridge, as well.

Soak the Bulgur to Soften

1. After rinsing the bulgur to remove any dust, transfer it to a large mixing bowl.Cover the bulgur with 3 cups of boiling water and allow it to soak in the water for 20 minutes.
2. After the bulgur has soaked for 20 minutes, scoop the a cup of it into a clean kitchen towel set over a colander in the sink or set inside a large bowl. Bring the corners of the towel together and twist the bulb the bulgur creates. Wring out as much water as possible by twisting the towel until you can’t twist anymore. Excess water will cause the tabbouleh to be too wet so try to squeeze out as much water as possible.
3. Dump the bulgur ball into a large mixing bowl and continue squeezing out the rest of the bulgur that remains in the soaking liquid. Discard that liquid extracted from the bulgur.

Make the Tabbouleh

1. Use your hands to break up any balls of bulgur that are larger than a golf ball. To the bulgur in the mixing bowl, add the diced cucumber, onion, parsley, mint, cilantro, and pomegranate arils (or diced tomatoes).
2. Give the lemon-garlic vinaigrette a final vigorous shake, then pour it the contents of the mixing bowl. Use salad spoons (or your hands) to toss everything into the vinaigrette, breaking up any large clumps of bulgur as you toss.
3. After you dress the tabbouleh, cover the bowl and refrigerate the salad for 30 minutes to give the bulgur time to soak up the dressing. The flavors also combine better and create a more balanced taste. Serve tabbouleh on its own or with a few discs of toasted naan.

12. Mediterranean Orzo Salad

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘2’, ‘2-4’]

This Mediterranean Orzo Salad is refreshing, light, and flavorful. The lemon vinaigrette really makes this salad shine. Great served on its own or with a choice of protein.

Ingredients

• 1 cup (170g) dry orzo
• 2 cups cherry tomatoes, cut in halves
• 1 cucumber, diced (makes about 2 cups)
• 1 small red onion, finely chopped
• ½ cup pitted kalamata olives, halved or chopped into thirds
• ¾ cup (100g) feta cheese
• Optional add-ins: fresh herbs (dill, chives, parsley), sprouts, roasted vegetables (zucchini, bell peppers, eggplant), protein (salmon, tuna, shrimp, beans, or other vegan protein)
• ½ lemon, juiced (2 tbsp)
• 2 tbsp extra virgin olive oil
• ¼ tsp sea salt or more to taste
• Black pepper to taste

Instructions

1. Cook the orzo according to package instructions (14-16 mins), drain, rinse and set aside.
2. Into a large bowl add the halved cherry tomatoes, diced cucumber, chopped red onion, chopped kalamata olives, and crumbled feta cheese, and fresh herbs if desired. Toss to combine.
3. Add the cooked orzo and set aside.
4. Make the lemon vinaigrette. In a small jar combine the lemon juice, extra virgin olive oil, sea salt, and pepper. Cover with a lid and shake to combine.
5. Pour the dressing over the salad, toss gently again to combine everything.
6. Serve immediately or store in the fridge until ready to eat.

13. Sauteed Zucchini

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

Recipe details: Prep: PT12M · Cook: PT8M · Total: PT12M · Yield: [‘2’, ‘2 2/3 cups’]

This Easy Sauteed Zucchini with herbs and garlic is a no-fail and simple way to make a healthy zucchini side dish in only 12 minutes.

Ingredients

• 1 tablespoons avocado oil or organic canola oil, plus more if necessary (see note)
• 1 pound zucchini (about 2 medium), sliced about ¼ to 1/3 inch thick
• 2 cloves minced garlic
• 1 ½ tablespoon chopped fresh herbs such as oregano, thyme, sage and chives
• ½ teaspoon kosher salt
• ¼ teaspoon cracked black pepper

Instructions

1. Heat oil in a large skillet over high heat. Add zucchini and cook undisturbed until lightly browned on the bottom, about 2 minutes.
2. Stir and continue cooking stirring once more, until the zucchini is softened, about 3 minutes.
3. Push the zucchini to one side of the skillet, and tilt to allow the oil to pool on the empty side. Add the garlic and cook until just about to brown. Stir the garlic into the zucchini.
4. Add in herbs, salt and pepper and stir to coat. Remove from the heat and serve immediately.

14. Asian Noodle Salad

Asian Noodle 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’]

This colorful & crunchy salad is super flavorful with a sesame ginger dressing!

Ingredients

• 8 ounces linguine ( or spaghetti, cooked and cooled)
• 1 red bell pepper (sliced)
• 1 cup broccoli florets (cut small)
• 1 cup sugar snap peas (sliced diagonally)
• ½ cup julienned carrots
• 1 cup bean sprouts
• 1 cup sesame ginger dressing (store bought or homemade)
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons slivered almonds (toasted)
• 2 green onions (sliced)
• 1 cup mandarin oranges (drained)
• 1 teaspoon sesame seeds (for garnish)

Instructions

1. Place pasta, red bell pepper, broccoli, sugar snap peas, carrots, and bean sprouts in a bowl.
2. Add dressing, soy sauce, and sesame oil. Toss well.
3. Mix in cilantro, slivered almonds, and green onions (reserve a little bit of each for garnish).
4. Garnish with orange slices, sesame seeds, and remaining cilantro and green onions and toasted almonds.

15. Baked Purple Sweet Potatoes

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

Ingredients

• Purple sweet potatoes, 4 medium
• Olive oil, 1 tablespoon
• Salt, 1/2 teaspoon
• Black pepper, 1/4 teaspoon
• Butter (optional) for serving
• Fresh herbs (optional) for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Scrub the potatoes, rub with oil, and season with salt and pepper.
3. 3. Place on a baking sheet and bake 45–60 minutes until very tender.
4. 4. Slice open and top with a pat of butter and a sprinkle of herbs, if desired.
5. 5. Serve warm.

16. Mango Avocado Salad

Mango Avocado Salad 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’]

This fresh mango avocado salad is packed with sweet, creamy, and citrusy flavors—ready in 15 minutes for the ultimate summer dish.

Ingredients

• 2 medium avocados (diced into ½-inch cubes)
• 1 medium mango (peeled and diced into ½-inch cubes)
• ½ large red onion (thinly sliced and soaked in cold water 10 minutes)
• 1 cup cherry tomatoes (halved)
• ½ cup fresh basil (thinly sliced)
• 2 tablespoons extra-virgin olive oil (extra virgin)
• 1½ tablespoons fresh lemon juice
• ½ teaspoon lemon zest
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper

Instructions

1. Thinly slice red onion and soak in cold water for 10 minutes to reduce sharpness. Drain well.
2. In a small jar or bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Shake or whisk until emulsified. Taste and adjust seasoning.
3. Halve the cherry tomatoes. Thinly slice (chiffonade) the basil.
4. Chiffonade the basil by stacking the leaves, rolling them, and slicing into thin ribbons.
5. Dice avocados just before assembling to prevent browning.
6. In a large bowl, gently combine avocado, mango, drained red onion, tomatoes, and basil.
7. Drizzle vinaigrette over salad and toss lightly to coat.
8. Serve immediately or chill up to 30 minutes before serving.

17. Indian Fire Roasted Tomato Rice

Indian Fire-Roasted Tomato Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Basmati rice, 1 cup (200 g)
• Water, 2 cups
• Tomatoes, 2 cups chopped (about 300 g)
• Onion, 1 medium, diced
• Garlic, 2 cloves, minced
• Ginger, 1 teaspoon grated
• Garam masala, 1 teaspoon
• Turmeric, 1/2 teaspoon
• Cumin seeds or ground cumin, 1/2 teaspoon
• Red chili powder or paprika, 1/4–1/2 teaspoon
• Salt, to taste
• Olive oil, 1 tablespoon
• Fresh cilantro, chopped for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss chopped tomatoes with a small amount of oil and roast on a sheet pan 12–15 minutes to deepen their flavor.
2. 2. While tomatoes roast, heat oil in a pot and sauté onion, garlic, and ginger until translucent.
3. 3. Add garam masala, turmeric, cumin, and chili powder; cook 1 minute until fragrant.
4. 4. Stir in roasted tomatoes and their juices; add water and bring to a simmer.
5. 5. Add rinsed rice, reduce heat, cover, and simmer until the rice is tender and the liquid is absorbed (about 15–18 minutes).
6. 6. Fluff with a fork and garnish with cilantro before serving.

18. Arugula and Pear Salad

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

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

This simple, classic Rocket and Pear Salad is the perfect mix of sweet and savoury. With peppery rocket (arugula), sweet juicy pear, crunchy almond and umami flavoured parmesan cheese, it is a perfect combination of flavours and textures which contrast and complement each other. Serve it with meat, poultry or fish, or as a light starter with crusty bread.

Ingredients

• 100 g (3 1/2 oz) rocket/arugula leaves – washed and dried
• 1 medium pear – Packham or Beurre Bosc (See Note 1)
• 50 g (2 oz) Parmesan cheese – shaved (See Note 2)
• 1/4 cup slivered almonds
• sea salt and freshly ground black pepper – to taste (See Note 3)
• 2 tbsp extra virgin olive oil (See Note 4)
• 1 tbsp apple cider vinegar (See Note 4)
• 2 tsp honey
• 1/2 tsp Dijon mustard

Instructions

1. To begin, toast the slivered almonds in a small, dry frying pan over medium heat, tossing or stirring them occasionally, until they are aromatic and become slightly golden, 2-3 minutes. Tip into a small bowl to stop them from cooking.
2. Add the ingredients for the dressing to a small bowl, and whisk well to combine. See Note 5.
3. Add the rocket leaves to a medium-size salad bowl and toss with the dressing.
4. Add the finely sliced pear, shaved Parmesan and toasted almonds to the rocket/arugula.
5. Season to taste with sea salt and freshly ground black pepper.  Serve immediately.

19. Crispy Garlic Herb Roasted Potatoes

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

Recipe details: Prep: PT20M · Cook: PT40M · Yield: [‘6’, ‘6 Servings’]

Crispy on the outside and tender on the inside, these country potatoes are roasted with peppers and onions and seasoned with smoky paprika, fresh herbs, and garlic for a savory, flavor-packed side dish.

Ingredients

• 6 Yukon Gold Potatoes
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1 Bell Pepper (diced small)
• 1 small Yellow Onion (diced small)
• 1 tsp Garlic Powder
• 1 tsp Smoky Paprika
• 1 tsp Dried Parsley
• 1 tsp Dried Rosemary
• 1 tsp Dried Thyme
• 1 tsp Salt
• 1 tsp Black Pepper

Instructions

1. Preheat your oven to 425°F. Place an empty baking sheet into the oven to also preheat.
2. Cut your potatoes into even, 1-inch pieces. Peel or leave the skin on based on your preference.
3. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 8-10 minutes until al dente. Drain and let sit in the colander for 5 minutes.
4. Shake the colander to rough up the edges of the potatoes. This step is key for a crispy crust.
5. In the same pot used for par boiling the potatoes, heat the butter and olive oil to low heat until melted. Remove from heat, add the potatoes, and toss to coat. (If using a sheet pan, do this step in a large bowl.)
6. Add all seasonings and fold gently to coat every piece evenly.
7. Remove the preheated baking sheet from the oven. Carefully spread potatoes in a single layer. Do not overcrowd. Roast for 20 minutes.
8. Flip the potatoes and scatter the sauteed peppers and onions over the top. Roast another 20 to 25 minutes until golden brown and crispy on all sides.
9. While the potatoes finish roasting, add the pepper and onion to the pot that had the seasoned potatoes. Cook the peppers and onions gently on medium-low for about 5-7 minutes.
10. Remove the potatoes from the oven and toss the peppers and onions over the top. Garnish with fresh parsley or flaky sea salt, serve, and enjoy.

20. Spicy Brown Rice Black Bean Salad

Spicy Brown Rice Black Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT22M · Total: PT10M · Yield: [‘4’, ‘4 – 8 servings’]

This healthy brown rice and black bean salad is an easy Instant Pot side dish or vegetarian entree with avocado and lime juice.

Ingredients

• 1 cup brown rice
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 14 oz. can black beans, drained & rinsed
• 12 grape tomatoes (quartered)
• 1 avocado (diced)
• 1/4 cup minced cilantro
• 3 tablespoons fresh lime juice
• 2 teaspoons Cholula or Tabasco
• 2 garlic cloves (minced or pressed)
• 1 teaspoon agave nectar
• 1/8 teaspoon salt
• 3 tablespoons extra-virgin olive oil

Instructions

1. In a small bowl, whisk together lime juice, Tabasco, garlic, agave, and salt. While whisking, slowly pour in the olive oil. Refrigerate until ready to serve.
2. Combine the rice, water, and salt in the pressure cooking pot. Lock the lid in place; select High Pressure and 22 minutes cook time.
3. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When valve drops, carefully remove lid, tilting it away from you.
4. Fluff rice with a fork. Cool to room temperature and then refrigerate until ready to use.
5. In a large bowl, stir together the brown rice, black beans, tomato, avocado and cilantro. Pour the dressing over the top and stir to combine.

21. Air Fryer Baked Potatoes

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

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’, ‘4 potatoes’]



Ingredients

• 4 med/large Idaho potatoes (washed thoroughly)
• Water
• Spray oil (optional)
• 3-4 tsp sea salt finely ground
• Butter and pepper for serving
• Optional toppings: green onions (cheese, sour cream)

Instructions

1. Preheat your air-fryer for 5 minutes at 375 ºF.
2. Spray basket with cooking oil but do not put basket into air-fryer while pre-heating.
3. Rinse each potato under water to wet the skin completely. Then sprinkle with generous serving of salt. We find it best to work one potato at a time.
4. Set potatoes on air-fryer rack. If using the oil, spray each potato on each side.
5. Bake for 45 minutes or until potato is done* and skin is crispy.
6. Once done remove potatoes with tongs, they will be very hot.
7. Garnish with desired toppings.

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.