29 Best Sides for Burgers

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. Hawaiian Macaroni Salad

Hawaiian Macaroni Salad with Pineapple Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’10’]

Escape to paradise with Hawaiian Macaroni Salad! Elbow noodles mingle with savory ham and vibrant veggies, all tossed in a sweet & tangy pineapple dressing!

Ingredients

• 4 cups cooked pasta
• 1/2 cup pineapple chunks
• 1 cup cooked ham (cubed)
• 1 carrot (shredded)
• 1/2 cucumber (chopped (optional))
• Salt & pepper (to taste)
• 1/2 cup pineapple juice
• 1/2 cup light mayonnaise
• 2 Tablespoons apple cider vinegar
• 1 Tablespoon Sugar (to taste)

Instructions

1. Add macaroni, pineapple, ham, carrots, and cucumber to a large mixing bowl.
2. In a small bowl or measuring cup, whisk together the pineapple juice, mayonnaise, vinegar, and sugar.
3. Pour the dressing over the pasta and toss until evenly coated.
4. Finish with salt and pepper, to taste.

2. Spicy Potato Chips

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

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

These Spicy Potato Chips are a fun way to jazz up a bag of plain potato chips with homemade potato chip seasoning. Customize the spice level to your taste, and enjoy warm chips from the oven!

Ingredients

• 1 1/4 teaspoons chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1 bag plain potato chips (8 ounces )

Instructions

1. Preheat oven to 350 degrees F. In small bowl, stir together chili powder, cayenne, garlic powder, mustard powder, onion powder, paprika, and cumin.
2. Spread chips on baking sheet. Bake for 5 minutes or until warm. Immediately sprinkle and toss with spice mixture. Serve warm.

3. Honey Roasted Rainbow Carrots

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

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 -5 Servings’]

These roasted rainbow carrots are tender, golden, and just sweet enough to feel a little special with minimal fuss. With simple ingredients and a quick roast in the oven, this colorful side dish fits right in at weeknight dinner and on your holiday table.

Ingredients

• 1 tablespoon olive oil
• 4 cups rainbow carrots, peeled and cut into 1/4-inch match sticks ((about 1 1/2 lbs) or regular orange carrots )
• 1/4 teaspoon sea salt (plus more to taste )
• 1 tablespoon honey
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 425°F.
2. Prep the carrots. Drizzle the olive oil onto a rimmed baking sheet. Add the carrots and toss to coat evenly, then sprinkle with salt.
3. Roast. Spread the carrots into an even layer and roast for 25 minutes, turning once halfway through, until tender and lightly golden.
4. Finish and serve. Drizzle the carrots with honey, gently toss to coat, sprinkle with parsley, and serve warm.

4. Diced Air Fryer Roast Potatoes

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

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘3’, ‘3 people’]

Diced and Air Fryer Roasted Yukon Gold Potatoes are the perfect side for any weeknight dinner.

Ingredients

• 1.5 lb baby potatoes (any type)
• 2 tbsp olive oil (or avocado oil)
• 1 tsp Italian Seasoning
• 1 tsp black pepper
• 1 tsp table salt
• ¼ tsp garlic powder

Instructions

1. Slice the baby potatoes in half. Place the potatoes into a mixing bowl.
2. Add the avocado oil, Italian seasoning, table salt, black pepper and garlic powder.  Mix together ensuring the potatoes are evenly coated.
3. Put the potatoes into the Air Fryer, cook for 20 minutes at 400F, turning after 10 minutes.
4. After 20 minutes, remove from the air fryer and serve immediately.

5. Greek Vegan Potato Salad

Lemony Greek Potato Salad (No Mayo!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This no-mayo Greek potato salad with lemon and oregano is light and full of Mediterranean flavors. It’s a delicious vegan side for any occasion.

Ingredients

• 2 pounds small red potatoes (unpeeled, sliced into ¼-inch thick rounds (or substitute small yellow potatoes))
• salt (to taste)
• ¼ cup extra virgin olive oil
• 2 Tablespoons lemon juice ((reserve lemon zest before juicing))
• salt and pepper (to taste)
• 1 Tablespoon fresh oregano (minced (or substitute 1 teaspoon dried oregano))
• zest of one lemon ((about 1 tablespoon))

Instructions

1. Place the potatoes in a large pot and cover with one inch of water. Add a little salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork.
2. Drain the potatoes and spread in a single layer on a rimmed baking sheet lined with parchment paper for easier clean up. It’s okay if the edges of the potatoes overlap a little.
3. In a small bowl whisk the olive oil, lemon juice, and salt and pepper together. Use a spoon to drizzle the mixture over the potatoes. Allow the potatoes to rest for about 15 minutes until room temperature.
4. Transfer the potatoes to a serving bowl. Fold in the oregano and lemon zest. Taste and adjust for salt and pepper. Serve right away or cover and refrigerate for later.

6. Ranch Parmesan Green Beans

Parmesan Green Beans with Ranch & Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘6’]

Tangy, cheesy, and with a touch of crispy bacon, these Parmesan Roasted Green Beans are an easy and flavorful 20-minute side dish that steals the show!

Ingredients

• 4 cups green beans
• 2 Tablespoons olive oil
• 1/4 cup Parmesan cheese (shredded)
• 1 Tablespoon ranch seasoning
• 2 strips bacon (cooked and crumbled)

Instructions

1. Preheat oven to 350°F and bring a salted pot of water to boil. (1-2 Tablespoons of salt should be plenty for a large saucepan).
2. Add green beans to the boiling water and cook for 2-3 minutes. Drain and rinse in cold water.
3. Place green beans in a rectangle baking pan and toss with with olive oil to coat.
4. Sprinkle parmesan cheese and ranch seasoning on top, so that it is evenly distributed.
5. Top with crumbled bacon.
6. Bake for 5-8 minutes, until the cheese is just melted.

7. Roasted Garlic Potatoes

Healthy Roasted Garlic Baby Potatoes 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’, ‘4 servings’]

Looking for an easy and delicious way to prepare potatoes? These roasted garlic potatoes are oven roasted to perfection, resulting in extra crispy mini potatoes that are infused with flavour! Made with only five simple ingredients, these healthy roasted potatoes make the perfect easy side dish to pair with a burger, fish, grilled chicken or eggs for brunch. The ultimate tasty and healthy potato recipe! {Gluten-free, dairy-free, vegan}

Ingredients

• 1.5 pounds mini red or white potatoes (cut into 1/2 inch pieces)
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves (minced)
• 1/2 teaspoon each salt and freshly ground pepper ((or more to taste))
• 3 tablespoons chopped parsley for garnish (optional)

Instructions

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Place diced potatoes in large bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well-coated.
3. Transfer the potatoes to a baking sheet and spread out into an even layer.
4. Roast in the oven for 20 minutes. Flip and roast for an additional 20 minutes or until brown and crisp. You may need to adjust the cooking time depending on your oven.
5. Remove potatoes from oven and toss with chopped parsley. Serve warm.

8. Grilled Onions

Grilled Onions 3 Ways 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’]

Here I will go over how to grill onions step-by-step including wedges, rings and whole in foil packages. Whether it be red, yellow or white, onions adds a smoky flavor and added texture to many dishes like burgers, salads or all on their own.

Ingredients

• 2 medium yellow onions
• olive oil
• sea salt
• fresh thyme or your favorite fresh herbs (optional)
• 2 medium red onions
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• sea salt (to taste)
• fresh rosemary leaves (optional)
• 1 medium yellow onion
• 2 tablespoons BBQ sauce
• freshly chopped parsley (optional)

Instructions For Onion Wedges:

1. Remove the outer layer of each onion and trim off the tops. Leaving the bottom intact will help keep the wedges together.1
2. Cut the onions in half, then cut each half into quarters. Cut the quarters in half to create 8 wedges per onion.
3. If using charcoal, put the coals on one side of the grill to create an indirect heat zone at medium-high heat. If using gas, turn half of the burners on to medium-high heat. Arrange the onions on the indirect-heat side (no flame underneath), but still close to the fire.
4. Brush them with olive oil, cover the grill and cook for 10 minutes. Flip them over and cook for about 10 more minutes, or until softened and slightly charred.
5. Place them on a plate and drizzle with some more olive oil. Sprinkle with sea salt and fresh herbs, to taste.

For Onion Rings:

1. Preheat the grill to medium heat. Peel the outer layer of the onions off. Trim off the tops and bottoms. Slice onions into ½ inch rings.
2. Whisk together the olive oil, balsamic vinegar, salt and rosemary leaves (if using) in a small bowl.
3. Arrange the onions on the baking sheet. Brush the tops with some of the oil/vinegar mixture, reserving the rest to serve with later.2
4. Place the baking sheet on the preheated grill (medium heat). With the grill open, cook for about 8 to 10 minutes per side. You want them to caramelize a bit and soften.
5. Remove the onion rings from the grill to a serving bowl. Toss with some of the reserved oil/vinegar mixture.
6. Serve!

For Whole Onion in Foil:

1. Charcoal Grill: preheat to medium-high heat. Put the coals on one side of the grill to create an indirect heat zone.Gas Grill: turn half of the burners on to medium-high heat to create an indirect heat zone.
2. Peel the outer layer of the onion off. Cut the top and bottom off. Place it on a piece of foil, large enough to wrap completely around it. Add the BBQ sauce and parsley.
3. Wrap the onion up in the foil, creating a foil package.
4. Place it on the grill over the indirect heat, close the lid and cook for 30 to 40 minutes, or until softened all the way through.
5. Carefully open up the foil package; it will be hot. Slice and serve, topped with fresh parsley, or as desired.

9. Keto Air Fryer Zucchini Fries

Keto Air Fryer Zucchini Fries 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’]

Keto Air Fryer Zucchini Fries are a most delicious, crisp, and flavorful, low carb alternative to fries, and they can also be baked in the oven.

Ingredients

• 2 medium zucchini
• 1 large egg (beaten)
• ⅓ cup almond flour
• ½ cup parmesan cheese grated
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• ¼ tsp sea salt
• ¼ tsp black pepper
• olive oil cooking spray

Instructions

1. Cut the zucchini in half and then into sticks about 1/2 inch thick and 3-4 inches long.
2. In a bowl, combine the almond flour, grated parmesan, Italian seasoning, garlic powder, sea salt, and black pepper. Mix to combine. Set aside.
3. In a separate bowl, whisk egg until beaten.
4. Dredge zucchini sticks in the egg wash and then roll and coat in the almond flour breading mixture. Place on a plate (for air fryer) or a lined baking sheet (for the oven).
5. Generously spray the zucchini sticks with olive oil cooking spray.

Airfryer Directions:

1. Working in small batches (depending on the air fryer size), place the zucchini fries in a single layer in the air fryer and air fry at 400℉ (200℃) for 10 minutes or until crisp and golden.

Oven Directions:

1. Bake at 425℉ (220℃) for 18-22 minutes, flipping them over halfway through until they are golden and crisp.

10. Beet and Mandarin Orange Salad with Ginger Lemon Dressing

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.

11. Crispy Sweet Potato Fries

Crispy Sweet Potato Fries 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 people’]

Delicious, crispy sweet potato fries that you can try different seasonings with to see which flavor combo is your favorite. Your family will love this side dish that ticks all the boxes!

Ingredients

• 2 medium sweet potatoes, (approx. 12.7 oz)
• ½ Tbsp olive oil
• ½ tsp ground coriander
• ½ tsp corn flour
• Sea salt
• Sea salt flakes

Instructions

1. Preheat the oven to 355°F.
2. Scrub the sweet potatoes clean and dry well by patting them with kitchen paper.
3. Without peeling them, cut in half lengthways, then continue to divide each wedge in half lengthways until you have several wedges -all ¾ -inch thick. Slice them in half width-ways if preferred or leave them as long wedges.

4.

1. Place into a large bowl and drizzle over the olive oil. Scatter over the coriander, corn flour, and salt and toss well to evenly coat the potato wedges.

6.

1. Spread out onto a large, greased roasting tray and bake in the oven for 15 minutes. After 15 minutes, rotate the tray and turn the wedges, then increase the oven to high and cook for an additional 5 minutes. Scatter over sea salt flakes before serving.

8.

1. Delicious as a side dish or dipped in garlic mayo as a snack.

10.

12. Greek Cucumber Salad

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

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

This Greek Cucumber Salad is a delicious, refreshing and healthy side dish perfect for summer!

Ingredients

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp fresh dill, finely chopped
• 1 tsp fresh mint, finely chopped
• salt & pepper
• 1 English cucumber, quartered and thinly sliced
• 5-10 oz cherry tomatoes, quartered (I prefer less tomatoes, add more if you are a tomato lover!)
• 1/2 medium red onion, halved and thinly sliced
• 1/3 cup pitted Kalamata olive, cut in half

Instructions

1. In a small mixing bowl, combine all dressing ingredients and whisk until well combined. (You can also add them to a jar, put a lid on it and shake until well combined).
2. Combine the remaining ingredients in a bowl. Pour the dressing over the vegetables and stir until well coated.
3. Serve immediately or allow to marinate for 30 minutes. Enjoy!

13. Shrimp Macaroni Salad

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

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

Shrimp Macaroni Salad: A shrimp pasta salad, using simple, everyday ingredients like mayo, and a few spices, that can be made in only 20 minutes!

Ingredients

• 1 cup elbow macaroni (uncooked)
• 1 cup salad shrimp
• 1/2 cup mayonnaise
• 2 teaspoons white vinegar
• 1/2 teaspoon seasoned salt (adjusted to your taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/4 cup green onion (chopped)
• 1/4 cup celery (chopped)

Instructions

1. Put some cold water in a small pot and bring it to a boil over high heat. Reduce to medium heat and cook pasta until al dente (or simply cook macaroni according to package directions). Drain and set aside to cool.
2. In a small mixing bowl, combine the mayonnaise, vinegar, seasoned salt, pepper, sugar, and garlic powder. Stir to combine.
3. In a large bowl, combine macaroni, mayo mixture, green onions, celery, parsley and cooked salad shrimp.
4. Gently stir until evenly combined and it’s ready to serve!
5. Refrigerate any leftovers.

14. Mango Avocado Salad

Mango Avocado Salad (Whole30, Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This mango avocado salad is a refreshing, tropical, fruity, and delicious meal. It’s vegan-friendly, Whole30 approved, gluten-free, dairy-free, and low calorie.

Ingredients

• 1/2 red onion (finely chopped)
• 1 mango (peeled, cubed)
• 2 avocadoes (peeled and cubed)
• 1/2 English cucumber (peeled and chopped)
• 1 cup grape tomatoes (halved)
• 1 lemon (juiced)
• 2 cloves garlic (minced)
• a handful fresh parsley (chopped)

Instructions

1. Chop red onion and add it to a large bowl.
2. Cute your mango. Make sure to peel the skin and cube the flesh. Add it into the bowl as well.
3. Cube the flesh of the avocado and add it in.
4. Peel the cucumber and chop it. Add it into the bowl as well.
5. Cut your grape tomatoes in halves, add them to the salad bowl and squeeze in lemon juice!
6. Peel garlic cloves and press them with a garlic press into the bowl.
7. Chop parsley and top the bowl with it. Now combine all the ingredients, and feel free to serve the salad right away!

15. Dill Pickle Pasta Salad

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

Recipe details: Prep: PT7M · Cook: PT8M · Total: PT15M · Yield: [’10’]

This easy dill pickle pasta salad with fresh pickles and a simple dressing will soon become a staple side for your family meals.

Ingredients

• 1 pound of pasta
• 1 1/3 cup mayonnaise
• 1/2 cup pickle juice
• 1/4 cup fresh dill (chopped)
• salt and pepper to taste
• 2 cups refrigerated dill pickles (chopped)

Instructions

1. Cook the pasta in boiling water to al dente. Drain and run under cold water. Set aside.
2. Whisk together mayonnaise and pickle juice to make a creamy dressing. Season with salt and pepper to taste.
3. Mix in the chopped dill and pickles.
4. Add the cooled cooked pasta while stirring. Once the pasta is fully coated and chopped pickles are evenly distributed, refrigerate for at least 30 minutes before serving.

16. Air Fryer Frozen Onion Rings

Keto Onion Rings with Pork Rinds (Air Fryer Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT8M · Total: PT8M · Yield: [‘2’]

My keto onion rings recipe is easy to make in the air fryer or oven.

Ingredients

• ½ large sweet onion
• 1½ cups pork panko
• 2 large eggs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 pinch cayenne pepper

Instructions

1. Cut the onion into ¼-½-inch (0.64-1.27 cm) thick rings. Carefully split the rings apart, saving the middles of the onions for another recipe.
2. In one bowl, whisk the eggs until well combined. In a separate bowl, mix together the pork panko, paprika, garlic powder, onion powder, and cayenne pepper.
3. Dip each onion ring in the egg and then the pork panko mixture. After the ring is coated, place it in the air fryer basket or tray. The rings should be in a single non-touching layer.
4. Air fry onion rings for 7-9 minutes at 400°F (200°C). Watch them closely so they don’t burn.
5. Let the onion rings cool for a few minutes before serving with your favorite dipping sauce. Enjoy!
6. Oven directions: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the onion rings in a single layer and bake for 18-20 minutes, flipping halfway through for even crisping.

17. Spicy Keto Coleslaw

Spicy Keto Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT2M · Total: PT15M · Yield: [‘4’, ‘4 people’]

After a low carb salad recipe? You can’t go wrong with our super creamy, spicy keto coleslaw that is filled with shredded raw cabbage, anise-like fennel and mixed through with a creamy Tabasco dressing!

Ingredients

• ½ cabbage (green)
• ½ fennel
• 2 green chilli
• 2 tsp black sesame seeds
• 2 tsp salt (divided)
• pepper (to taste)
• ½ cup mayonnaise
• 1 tbsp sour cream
• 1 tbsp apple cider vinegar
• 2 tsp Tabasco sauce

Instructions Salad

1. Remove the core of the green cabbage by cutting a V shape so the rest of the cabbage is intact. Cut the cabbage in half. Slice each quarter thinly.
2. Cut the top off the fennel and keep the fennel fronds. Remove the core of the fennel by cutting a V shape. Cut into quarters and lay it down on its flat side and slice thinly. Keep 3 of the nicest slices aside for garnish.
3. Cut green chilli in half, remove the seeds and slice into thin matchsticks.
4. Dry toast the black sesame seeds in a small fry pan for 1-2 minutes.

Salad Dressing

1. In a small mixing bowl, mix the mayonnaise, sour cream, apple cider vinegar and Tabasco sauce.
2. Whisk until well combined.

Assembly

1. In a large mixing bowl, add the green cabbage, fennel, green chilli, black sesame seeds and dressing. Season with salt and pepper and toss until well combined.
2. Place the spicy coleslaw on a serving platter.
3. Place 3 of the best slices of fennel on top to the side.
4. Pick the fennel fronds and garnish coleslaw.
5. Serve.

18. Air Fryer Keto Buffalo Cauliflower

Keto Buffalo Cauliflower (Easy Air Fryer Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Put a little extra spice in your life with this Air Fryer Keto Buffalo Cauliflower! All the taste, none of the grease!

Ingredients

• 12 oz Frozen Cauliflower (Approx. 1 bag)
• Butter Flavored Cooking Spray
• Buffalo Seasoning (to taste)
• Ranch Seasoning (to taste)

Instructions

1. Pre-heat air fryer to 360°F.
2. Place frozen cauliflower florets into the air fryer.
3. Mist with cooking spray.
4. Sprinkle with Buffalo seasoning & ranch seasoning.
5. Cook in the air fryer for 12-15 minutes.

19. Southwest Pasta Salad

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

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’14’, ’14 as a side, 6-8 as a main’]

This creamy Southwest Pasta Salad is a zesty twist on a classic! With fresh lime, spicy jalapeno, cilantro, and chives, this is a refreshing pasta salad for summer cookouts!

Ingredients

• 16 ounces rotini pasta
• 1/2 cup chopped red onion
• 2 sweet bell peppers (chopped)
• 12 ounces cherry or grape tomatoes (halved)
• 2 cups fresh corn kernels
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 jalapenos (seeded and diced)
• 2 limes (juiced)
• 1/2 cup fresh chopped cilantro
• 2 Tablespoons chopped fresh chives
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1/4 cup milk
• Salt
• Pepper
• 8 ounces Monterey Jack or Pepper Jack cheese (cubed)

Instructions

1. Cook the pasta according to package directions in salted water. Drain the pasta then run cold water over it to stop the cooking process.
2. Place the chopped red onion in a bowl and cover with cold water. Soak for 10 minutes, then drain. This makes them less pungent.
3. In a large measuring cup, whisk together the mayo, sour cream, jalapeno, lime juice, cilantro, chives, garlic powder, and chili powder. Splash milk into the mixture until it is pourable. Taste and season with additional salt and pepper, as needed
4. Toss the pasta with the dressing, vegetables, and cheese. Refrigerate at least an hour, preferably several hours. Serve cold.

20. Cauliflower Mac and Cheese

Cauliflower Mac and Cheese (6 Ingredients) 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’]

Make my easy, cheesy cauliflower mac and cheese with 6 ingredients in just 25 minutes! It’s the ultimate healthy, low carb comfort food.

Ingredients

• 1 head Cauliflower ((cut into small florets))
• 2 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1 cup Cheddar cheese ((shredded))
• 1/4 cup Heavy cream
• 1/4 cup Unsweetened almond milk ((or any milk of your choice))
• 1 tbsp Unsalted butter

Instructions

1. Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil or parchment paper.
2. In a large bowl, toss the cauliflower florets, olive oil, salt, and pepper.
3. Arrange the cauliflower florets on the prepared baking sheet. Roast for 15-20 minutes, until crisp-tender.
4. In a small saucepan over low heat (or a bowl in the microwave), heat the cheddar cheese, heavy cream, almond milk, and butter, stirring frequently, until smooth. Be careful not to overheat.
5. When the cauliflower is done, transfer it to a large bowl. Pour the cheese sauce over the cauliflower and gently fold the sauce into the cauliflower until coated evenly.

21. Crispy Potato Wedges

Crispy Potato Wedges with Lemon Aioli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Yield: [‘8’, ‘8 servings’]

These crispy potato wedges are tossed with olive oil, parmesan cheese, and seasonings and roasted until perfectly crispy on the outside and soft and fluffy on the inside. Serve these baked potato wedges with a zesty lemon aioli that is perfect for dipping!

Ingredients

• 5 medium russet potatoes (approximately 2 pounds)
• 1/4 cup olive oil
• 1/4 cup grated parmesan cheese
• 1 Tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 cup mayonnaise
• 1 teaspoon chopped fresh garlic
• zest and juice of 1 medium lemon
• pinch of kosher salt
• pinch of black pepper

Instructions Potato Wedges

1. Preheat the oven to 425˚ and line a sheet pan with parchment paper.
2. Wash and dry the potatoes and cut them into similar sized wedges. 4-6 wedges per potato work best.
3. Place potato wedges in a large mixing bowl and add olive oil, parmesan cheese, Italian seasoning, garlic powder, and salt. Toss to combine until the olive oil and seasonings are well coated on all of the potato wedges.
4. Place seasoned potato wedges on the prepared sheet pan making sure they are evenly spaced and in one layer.
5. Roast potato wedges in a preheated oven for 30-35 minutes until they are fork-tender and crispy and browned on the outside.

Lemon Aioli

1. While potatoes are roasting, combine mayonnaise, garlic, lemon juice and zest, and salt and pepper in a small bowl. Whisk together until well combined. Serve as a dipping sauce for the crispy potato wedges.

22. Bacon Wrapped Asparagus

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

Recipe details: Yield: 6

Looking for a simple and delicious side dish? Look no further than this bacon-wrapped asparagus recipe that you make in the oven.

Ingredients

• 1-2 bunches of asparagus
• 6-7 slices of bacon*
• pepper
• 1-2 tablespoons olive oil
• 1-3 cloves minced garlic (optional)

Instructions

1. While you prepare the asparagus and bacon, let the oven preheat to 350 degrees F.
2. Cut the ends off the asparagus. You can either cut or snap the tough ends off the asparagus. Discard ends.
3. Using tongs, gently toss asparagus in oil and minced garlic (optional.)
4. Now, gather 3-5 stalks of asparagus and gently wrap them with a single slice of bacon. You could wrap fewer spears if you want a lot of bacon, or more if you want less bacon.
5. Add parchment paper to a baking sheet. Then lay the bacon-wrapped asparagus bundles on the parchment paper.
6. Drizzle a little olive oil on top of the asparagus. Sprinkle with a little pepper and add additional garlic if desired. Avoid using salt, since the bacon will add plenty of salty goodness.
7. Bake at 350 degrees F for 15-20 minutes, or until bacon is cooked through.
8. Serve immediately. Can be used as an appetizer, or as a side dish to turkey, chicken, or fish.

23. Healthy Stuffed Mushrooms

Healthy Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’, ‘6 Stuffed mushrooms’]

This is just about all the best ingredients stuffed into giant mushrooms! I love these as a side vegetable option, but they also make a great topping for burgers or even steak.

Ingredients

• 6 large portobello mushrooms
• 6 salad onions
• 2 cloves garlic (peeled and finely chopped)
• 3.5 oz smoked bacon (finely chopped (we use Butcher Box meat))
• Olive oil
• 3.5 oz Danish blue cheese
• 3.5 oz full-fat cream cheese
• Freshly ground black pepper

Instructions

1. Preheat the oven to 355 °F.
2. Gently remove the stalk from the mushrooms and finely chop the stalks.
3. Thinly slice the salad onion – but keep the white parts and the greener ends separate (we use the green ends to garnish).
4. Have all your ingredients prepped and ready, finely chop the garlic, and dice the bacon into small pieces.
5. Heat one tablespoon olive oil in a non-stick pan and cook the bacon pieces over moderate heat until they become completely crispy. Remove the crispy bacon pieces using a slotted spoon (leaving all the fat in the pan) and place them onto a plate lined with kitchen paper to drain.
6. Lay the mushrooms out onto a large tray and use a silicone pastry brush to baste the bottoms of the mushrooms lightly with the fat from the pan. Turn them open side up and lightly brush the sides too. Set aside.
7. Add another teaspoon olive oil to the same pan and cook the salad onions (white parts), garlic, and chopped mushroom stems over moderate heat until completely softened.
8. Crumble in the blue cheese and add the cream cheese and half of the bacon pieces. Gently combine over low heat until the cheese melts. (The mixture will be salty enough from the blue cheese and bacon, so you will only need a generous crack of black pepper to season.)
9. Fill the mushrooms with this mixture.
10. Bake for 10-12 minutes.
11. Before serving, tip the tray on its side a little to drain any excess moisture from the mushrooms.
12. Serve with the remaining crispy bacon and green salad onions ends as a garnish.

24. Cucumber Tomato Salad

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

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

Cucumbers, tomatoes, and onions are tossed with vinegar and oil for an impressively simple and tasty summer salad

Ingredients

• 1 tomato (cut into thin wedges)
• 4 mini seedless cucumbers (or 2 medium cucumber)
• 1/4 red or yellow onion (thinly sliced)
• 1 Tablespoon olive oil
• 1 Tablespoon fresh dill
• 2 Tablespoons white wine vinegar
• Kosher salt and fresh ground pepper (to taste)

Instructions

1. In a bowl, toss together the tomatoes, cucumbers and onion.
2. In another bowl, whisk together the olive oil, dill, and vinegar. Pour over vegetables and season to taste. Refrigerate for at least 15 minutes or up to several hours. Serve cold or at room temperature. 

25. Simple Sweet Corn Salad

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

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

This simple sweet corn salad is the perfect BBQ side for your next gathering! This easy and healthy dish is bursting with fresh flavors, thanks to vibrant veggies and tangy lime juice. Whether you use frozen or fresh corn, this quick corn salad recipe is a must-have for summer cookouts and potlucks.

Ingredients

• 6 cups frozen sweet corn, thawed (or 5-6 ears of fresh sweet corn, boiled and cut off the cob)
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/2 cup fresh basil, chopped
• 2 tbsp fresh parsley, choped
• 1/4 cup fresh lime juice (juice from 2-3 limes)
• 1/2 cup feta cheese crumbles (can also use cotija cheese)
• 2 tbsp extra virgin olive oil
• 1/2 tsp sea salt or kosher salt + more to taste
• freshly ground black pepper

Instructions

1. Combine: In a large bowl, add all ingredients. Toss until well combined.
2. Season: Season with salt and pepper. Taste, add more salt if needed. Cover and refrigerate until ready to serve.

26. 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.

27. Keto Fries

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

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’]

Once you taste these crispy keto fries, you’re going to fall in love with this jicama fries recipe. Serve with your favorite dipping sauce, and you have a fantastic appetizer or side dish to please any crowd.

Ingredients

• 1 large jicama (peeled and cut into fries)
• 1/2 cup coconut oil (divided)
• 1 tsp salt (divided)

Instructions

1. Soak the jicama fries in ice cold water for 10 minutes.
2. Meanwhile, heat up the coconut oil in a large saucepan. It should reach about 400 degrees before proceeding.
3. Preheat oven to 400.
4. Place a handful of fries into the oil. Spread them out so they are not touching. Cook about five minutes until the bottoms are golden brown. Flip over. Cook and additional 5 minutes or until golden.
5. Transfer to a cooking sheet. Bake for 10 minutes or until softened. Transfer to a serving plate and sprinkle with a pinch or two of the salt.
6. Repeat with remaining fries.

28. Garlic Fries

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

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: [‘4’, ‘4 servings’]

This Garlic Fries Recipe is just as good as the legendary fries served at San Francisco Giants games! Now you can make them at home. 

Ingredients

• vegetable oil (for frying)
• 2 pounds or 4-5 russet potatoes
• 1/3 cup extra virgin olive oil
• 3 tablespoons garlic (minced)
• 1/4 cup parsley (chopped)
• 1 tsp kosher salt
• 1 tsp black pepper

Instructions

1. Wash potatoes and cut them into fries.
2. You can fry these in a deep fryer or a large pot.
3. Heat vegetable oil to 375℉.
4. Fry potatoes until they are a deep golden brown – about 10-12 minutes.
5. In a medium bowl, combine minced garlic and olive oil.
6. When fries are done, drain them and in a large bowl combine them with the olive oil and garlic mixture.
7. Add kosher salt and pepper and toss.

29. Baked Green Bean Fries

Baked Green Bean Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These Baked Green Bean Fries make a great healthy alternative to traditional French fries. These panko-coated green beans are baked not fried and so easy to make!

Ingredients

• 1 1/2 lb fresh green beans (rinsed, ends trimmed)
• 1/2 cup flour
• 1 1/2 teaspoons salt (divided)
• 1/4 teaspoon pepper
• 1 teaspoon paprika
• 2 large eggs (whisked)
• 2 cups panko breadcrumbs
• 1/4 cup Parmesan cheese
• 1 teaspoon Italian seasoning

Instructions

1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. In a shallow dish, mix the flour, paprika, 1 teaspoon salt and pepper.
3. In a separate shallow dish, whisk the eggs.
4. In a third shallow bowl, mix the panko breadcrumbs, Parmesan cheese, 1/2 teaspoon salt and Italian seasoning.
5. First dip the green beans in the flour mixture, ensuring they are coated well. Then dip the floured green beans into the egg and finally into the panko breadcrumbs.
6. Spread the breaded green beans onto the baking sheet so that they are not overlapping and bake for 10-15 minutes or until golden brown. Serve as is or with your favourite dip!

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.