27 What Goes with Stuffed Peppers: 27 Best Sides

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 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.

2. Deep Fried Sweet Potato Fries

Deep-Fried Sweet Potato Fries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

Homemade deep-fried sweet potato fries are a quick and easy family favorite recipe. This fantastic method to deep fry & season them makes the best appetizer or side dish.

Ingredients

• 2 pounds sweet potatoes
• 2 teaspoon salt
• 1 teaspoon smoked sweet paprika
• peanut oil (for frying in deep fryer – about 6 cups)

Instructions

1. Turn on the deep-fryer to preheat. Set to 325°.
2. To prepare the sweet potatoes, begin by peeling them.  Next, cut them into large round slices about 1/2″ thick. Then you will need to cut each slab of sweet potato into shoestring strips as seen above.
3. FIRST FRY – Begin by frying them once at a lower 325° to cook the sweet potatoes all the way through.  This takes about 6-8 minutes and depends on the exact size of your cut. Drain on paper towels.  Now, let them rest to cool off for about 2-3 minutes and for the remaining moisture to come back to the surface.
4. Finally, turn up the heat on the deep fryer for a second cook at 375°.  Then add the sweet potato fries back into the deep fryer for a quick 2-minute deep-frying. Drain again on a paper towel.
5. As soon as the second fry is done, drain them on paper towels, the seasoning needs to go on.  I liberally salt them and then sprinkle on sweet paprika.
6. Enjoy!

3. 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.

4. Balsamic Tomato Basil Salad

Tomato Basil 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’, ‘4 as a side’]

Made with garden-fresh tomatoes, spicy red onions, delicious sweet basil, and an easy three ingredient balsamic dressing, this Tomato Basil Salad takes just 10 minutes to prepare start to finish. 

Ingredients

• 5 large medium ripe heirloom or beefsteak tomatoes (chopped into 1-inch cubes)
• 1/2 red onion (chopped)
• 10 fresh basil leaves (chopped)
• 3 tablespoon olive oil ((good quality))
• 3 tablespoon balsamic vinegar
• 1 clove garlic (minced)
• salt and fresh ground black pepper (to taste)

Instructions

1. Add the tomatoes, onion, and fresh basil to a large salad bowl. Gently mix to combine.
2. In a separate bowl whisk together the olive oil, balsamic vinaigrette, garlic, salt, and pepper.
3. Combine the tomatoes with the vinaigrette. Allow salad to rest for 5-10 minutes at room temperature to allow flavors to marinate together. Enjoy!

5. Garlic Butter Brussels Sprouts

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

Ingredients

• Brussels sprouts, 1 1/2 pounds, trimmed and halved
• Unsalted butter, 3 tablespoons
• Garlic cloves, 2, minced
• Olive oil, 1 tablespoon
• Kosher salt, 1/2 teaspoon
• Ground black pepper, 1/4 teaspoon
• Lemon juice, 1 teaspoon
• Fresh parsley, 1 tablespoon, chopped

Instructions

1. 1. Trim and halve the Brussels sprouts.
2. 2. In a skillet over medium heat, melt the butter with the olive oil.
3. 3. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. 4. Add the Brussels sprouts and cook, stirring often, until tender and lightly caramelized, about 8–10 minutes.
5. 5. Season with salt, pepper, and lemon juice; toss to coat.
6. 6. Remove from heat and sprinkle with chopped parsley.
7. 7. Serve warm.

6. Foil Pack Grilled Red Potatoes

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

Recipe details: Prep: PT5M · Cook: PT25M · Yield: [‘4’]

Foil Pack Grilled Red Potatoes are a pantry staple, minimal prep side dish.

Ingredients

• 1 lb (900g) red potatoes (baby or regular)
• 2 tablespoon olive oil
• 2 teaspoons Italian seasoning
• Garlic salt

Instructions

1. Light up the campfire or grill to medium high.
2. Mix all the ingredients together in a plastic bag until everything is coated
3. Split the red potatoes across 2 sheets of aluminium foil and fold edges of foil up around the food to form a closed foiled packet.
4. If grilling on a campfire or grill, then cook the foil packets potatoes for 20-25 minutes until tender but cooked through.
5. Serve as is or topped with herbs etc

7. Cucumber Tomato Salad

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

Recipe details: Prep: PT15M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

A fresh and flavorful side dish made with crisp cucumbers, juicy tomatoes, and a simple homemade vinaigrette. Ready in just 15 minutes and always a crowd favorite.

Ingredients

• 2 whole English cucumbers (ends trimmed, cut into ½ inch pieces)
• 3 small Roma tomatoes (cut into ½ inch pieces)
• ½ whole red onion (halved, sliced thin)
• ⅓ cup water
• ⅓ cup apple cider vinegar
• 2 tbsp granulated sugar
• ½ tsp coarse salt
• ¼ tsp pepper
• 2 tbsp chopped fresh dill
• ¼ cup crumbled feta cheese
• 1 small ripe avocado (diced (optional))

Instructions

1. Place cucumbers, tomato, and onion in a large bowl.
2. Put water, vinegar, sugar, salt, and pepper in a jar with a tightly fitted lid. Shake vigorously for about 10 seconds to incorporate. Pour over the cucumbers, tomatoes, and onions. Mix to coat.
3. Cover bowl and refrigerate for 1 hour to let the flavors blend. Drain off the liquid.
4. Toss in the fresh dill, feta, and avocado.
5. Transfer to a serving bowl or individual plates. Enjoy!

8. Chicken Pasta Salad

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

Ingredients

• Cooked chicken, 2 cups, shredded
• Pasta, 8 ounces dry (about 4 cups cooked, cooled)
• Cherry tomatoes, 1 cup, halved
• Cucumber, 1/2 cup, diced
• Red onion, 1/4 cup, finely chopped
• Mayonnaise, 1/2 cup
• Plain yogurt, 1/4 cup
• Lemon juice, 1 tablespoon
• Dijon mustard, 1 teaspoon
• Fresh parsley, 2 tablespoons, chopped
• Salt and black pepper, to taste

Instructions

1. 1. Cook pasta in salted water until al dente, then drain and rinse under cold water.
2. 2. In a small bowl, whisk together mayonnaise, yogurt, lemon juice, Dijon, and a pinch of salt and pepper.
3. 3. In a large bowl, combine the cooled pasta, shredded chicken, tomatoes, cucumber, and red onion; toss to combine.
4. 4. Pour dressing over the salad and toss until evenly coated.
5. 5. Chill the salad for 15 to 30 minutes to meld flavors.
6. 6. Season to taste with additional salt and pepper; garnish with parsley and serve.

9. Italian Green Bean Salad

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

Recipe details: Prep: PT25M · Cook: PT5M · Total: PT30M · Yield: [‘6’]

This marinated Italian Green Bean Salad recipe is fresh and easy! It’s tossed in a balsamic vinaigrette, cherry tomatoes, almonds, and cheese.

Ingredients

• 1 lb. fresh green beans (washed and trimmed)
• 1 pint grape tomatoes (or cherry tomatoes)
• 1/2 cup slivered almonds (or sliced almonds)
• 1/3 cup Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• 1 Tbsp. Dijon mustard
• 2 Tbsp. balsamic vinegar
• 1/4 tsp. kosher salt
• 1/4 tsp. pepper
• fresh herbs for garnish (optional)

Instructions For The Salad:

1. Wash and trim 1 lb. of fresh green beans. To trim them simply remove both ends of the beans with a knife and discard. Once the beans are trimmed cut them into halves or thirds (depending on what size beans you prefer in your salad).
2. Bring a pot of water to a boil. Once the water is boiling carefully place the trimmed beans into the pot and cook for 3-5 minutes.
3. Fill a large bowl with ice water. Using a Spider strainer or metal slotted spoon transfer the green beans to a prepared bowl of ice water. Allow the beans to cool in the ice bath.
4. Once cooled, drain the beans completely in a colander.
5. To prepare the tomatoes wash them and cut them into halves or quarters (depending on what size you prefer). Once the beans are drained place them in a large mixing bowl along with the chopped cherry tomatoes.

For The Vinaigrette:

1. Finely mince 2 cloves of garlic.
2. Add ¼ cup olive oil, 1 Tbsp. Dijon mustard, 2 Tbsp. balsamic vinegar, the minced garlic, and ¼ tsp. each of kosher salt and pepper to a small mixing bowl. Stir all of the ingredients until completely combined using a small whisk or fork.
3. Pour a bit of the vinaigrette into the salad at a time, carefully mixing it into the vegetables with a large spoon. Continue to do so until all of the dressing is tossed in with the salad.Alternately, you can add as much or as little of the dressing as you like to the salad and save the rest for another salad. Any leftover salad dressing may be stored in an airtight container in the refrigerator for 2-3 days.
4. Add ½ cup of slivered (or sliced) almonds to the salad along with ⅓ cup of shaved or shredded Parmesan cheese.
5. Carefully mix all of the ingredients until completely combined and transfer to a serving bowl. Garnish with fresh basil or herb of choice (optional).
6. To Serve: Enjoy right away or store the salad in the fridge for 1-2 hour and allow to marinate.

10. Crispy Oven Baked Potato Wedges

How To Make Potato Wedges 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’, ‘6 people’]

Crispy oven baked potato wedges that stay moist and fluffy on the inside! Baking your potatoes in the oven makes them an easy and healthy way to enjoy wedges without frying!

Ingredients

• 8 Small-Medium Yukon Gold Potatoes ((these work the best))
• ¼-½ Cup Olive Oil
• 1 tsp Oregano
• ⅛ tsp Garlic Powder
• ⅛ tsp Onion Powder
• 2 tbsp Fresh Chopped Parsley
• Salt and Pepper to taste*

Instructions

1. Preheat oven to 400°F. Cut your potatoes in half, then cut each half into thirds. Each potato should give you 6 wedges! If you have larger potatoes, cut each half into quarters.
2. If you have parchment paper, lay some down on your baking sheet first.Place wedges on your baking sheet and drizzle with the olive oil, oregano, garlic powder and onion powder. Toss to evenly coat. You want your wedges generously coated in olive oil or the spices will burn. If you need to add more do so. Next, it is very important that you do these two things:1. Make sure your wedges are NOT touching each other! (use two sheets if you need or bake it two parts.)2. Make sure you lay your wedges cut side DOWN. (Not peel side down like a boat.)
3. Place your sheet pan on the lower third of your oven (bottom rack) for about 12-15 minutes or until the bottom of your wedges are nicely browned.
4. Move pan to one of your TOP racks and turn broiler to high. (Baking sheet should be about 6″ from your broiler!) Leave for another 5-10 minutes or until golden brown on top. Keep an eye on your wedges, they will burn if you forget about them.Important* If your wedges are not fork tender at this point, turn oven to 350° F and leave them on the middle rack until they are fork tender.
5. When ready, take your wedges out and immediately season to taste with a little more salt, freshly cracked black pepper and parsley. Serve hot!Tip* Don’t be afraid to add salt! Potatoes crave salt!

11. 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.

12. Chargrilled Broccoli

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

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘8’]

Transform your chargrilled broccoli by adding in garlic, chilli and lemon.

Ingredients

• 2 heads of broccoli (appox 500g separated into florets)
• salt (to taste)
• pepper (to taste)
• 2 tablespoons coconut oil ( melted)
• 4 cloves garlic ( sliced very fine)
• 2 mild red chile peppers (sliced very fine)
• dash of lemon juice
• lemon wedges

Instructions

1. Add half the oil oil, garlic and the chile to a pot over medium heat until garlic starts turning golden brown. Garlic and chile burn very quickly so as soon as they start changing colour, pour the mix into a cool container to stop the cooking.
2. Blanch broccoli for 2 minutes in a pot of boiling water, then plunge into ice cold water to stop it from cooking.
3. Leave broccoli to dry completely, and when dry put in a bowl and season the broccoli with remaining olive oil, salt and pepper.
4. Heat a ridged griddle pan over high heat and grill the broccoli in batches making sure to turn the florets halfway through so all sided get char marks.
5. Transfer the broccoli to a bowl, pour the garlic and chili mix and a dash of lemon juice (if using). Adjust seasoning, add in lemon wedges (if using) and serve.

13. Instant Pot Cilantro Lime Rice

Instant Pot Cilantro Lime Rice – Chipotle Copycat is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Yield: [‘8’]

A flavorful side dish that is so quick and easy to make!

Ingredients

• 2 cups (500g) rice (basmati rinsed and drained)
• 2 ¾ cups (650ml) water
• 1 tablespoon olive oil (optional)
• 2 tablespoons lime juice
• zest of 1 lime
• salt (to taste)
• ½ cup (50g) chopped cilantro leaves

Instructions

1. Add the water, oil (if using), lime juice, lime zest and salt to the Instant Pot insert, followed by the rice. Mix together well.
2. Close the Instant Pot and seal, select the pressure cook (or manual) button, select high pressure, and set the timer to 5 minutes.
3. When done let the pressure release naturally for 5 minutes before quickly releasing the rest of the pressure.
4. Fluff the rice, add the chopped cilantro, and let stand for another 5 minutes before serving.

14. Healthy Mashed Sweet Potatoes

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

Ingredients

• Sweet potatoes, 2 pounds, peeled and cubed
• Unsalted butter, 2 tablespoons
• Milk, 1/3 cup
• Salt, 1/2 teaspoon
• Ground cinnamon, 1/4 teaspoon
• Maple syrup, 1 tablespoon (optional)

Instructions

1. 1. Boil the cubed sweet potatoes in salted water until fork-tender, about 12–15 minutes.
2. 2. Drain well and return to the pot.
3. 3. Mash with butter and milk until smooth and creamy.
4. 4. Stir in cinnamon; season with salt.
5. 5. Drizzle with maple syrup if using; adjust sweetness to taste. Serve warm.

15. 5-Ingredient Muffin Tin Crispy Roast Potatoes

5-Ingredient Muffin Tin Crispy Roast Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 servings’]

Crispy roast potatoes with 5-ingredients and a muffin tin. A simple, yet flavourful roasted fingerling potato recipe that is a hit every time it hits the table. 

Ingredients

• 1.5 lbs (680 gr) Fingerling Potatoes
• 3 tbsp unsalted butter, melted in microwave in 20 second bursts
• 2 medium garlic cloves, minced
• 2 tsp fresh thyme leaves or 1 tsp dried
• 1/2 tsp fine sea salt, plus a pinch for serving

Instructions

1. Preheat oven to 425° F and grease 9 cups of a 12 cup standard sized muffin tin. 
2. Thinly slice fingerlings (either with a mandoline to 1/8″ or carefully using a sharp knife).
3. In a large bowl, gently toss together sliced fingerlings, melted butter, garlic, thyme, and 1/2 tsp of salt.
4. Pack sliced fingerlings into muffin tins, cramming them together* so that they sit vertically and show a pattern. 
5. Place a smidge of water in any unused muffin cup spots and bake for 25-30 minutes or until potatoes are crispy and cooked through. 

16. Charred Corn Avocado Salad

Charred Corn Avocado Salad with Roasted Red Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 people’]

This Charred Corn Avocado Salad with Roasted Red Onions combines all the fresh flavours of summer in a salad bowl. Sweet, smoky charred corn mixed with avocado, cherry tomatoes, roasted red onions and a lemon Dijon dressing makes it a perfect side salad for any barbecue or potluck gathering.

Ingredients

• 2 red onion
• 2 tbsp olive oil (divided)
• 3 corn
• 200 g red grape tomatoes
• 200 g yellow grape tomatoes
• 1 avocado
• ¼ bunch cilantro (coriander)
• salt (to taste)
• pepper (to taste)
• 2 tbsp olive oil
• 2 tsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup

Instructions Salad

1. Preheat oven to 200°C or 400°F.
2. Slice the onions with skin on in half lengthwise, right through the root end. Place cut side down in an oven tray, drizzle with olive oil and season well with sea salt. Roast on a lower rack for 30 minutes until soft and brown.
3. When ready, remove from oven and let it cool down. Then remove the skin so you can see the soft purple flesh of sweet onion. Slice approximately 1cm thick from top to root end. Separate the layers and put aside, ready for assembling.
4. Whilst the red onions are roasting, you can grill the corn. Prepare the grill pan for medium-high heat. You can use the barbecue as well.
5. Coat corn with olive oil and season with salt and pepper. Place corn on hot grill and cook for 15 minutes or until well charred. Turn the corn occasionally so all sides are cooked well. Once ready, remove from grill to cool down.
6. Remove corn kernels from cob by using a sharp knife to cut close to the white of the cob. If possible, try to cut the kernels in chunks. Then, place cut kernels into a bowl, ready for assembling.
7. Wash and cut grape tomatoes in half lengthwise.
8. Peel and cut avocado into 2cm cubes.
9. Wash and tear up cilantro (coriander) leaves.

Salad Dressing

1. Add olive oil, lemon juice, Dijon mustard, maple syrup, and salt and pepper to taste in a mason jar. Give it a good shake so the lemon Dijon dressing is combined.

Assembly

1. Place all ingredients corn, roasted red onions, avocado and tomatoes in a large serving bowl.
2. Add dressing and toss well together. Then sprinkle cilantro (coriander) leaves and mix again.
3. Season well with salt and black pepper.
4. Serve.

17. Old-Fashioned Vegan Baked Beans

Old-Fashioned Vegan Baked Beans (Gluten-Free, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT20M · Total: PT20M · Yield: 4

Just like grandma used to make! This is the best Old-Fashioned Vegan Baked Beans recipe! They’re sweet, smoky, gluten-free, top 8 allergy-free, and baked right in your cast iron skillet!

Ingredients

• 1/2 Cup Chopped Sweet Onion
• 1 Tsp Minced Garlic
• 1 TB Olive Oil
• 2 (15oz) Cans of Any Neutral Beans (drained, rinsed. I used Roman Beans)
• 1/4 Cup Tomato Paste
• 2 TB White Vinegar
• 2 TB Pure Maple Syrup
• 2 TB Dark Brown Sugar
• 1 TB Blackstrap Molasses
• 2 Tsp Coconut Aminos
• 1 Tsp Smoked Paprika
• 1/2 Tsp Dry Ground Mustard
• 1/4 Tsp Black Pepper

Instructions

1. Preheat the oven to 350°F.
2. In a seasoned cast iron skillet, heat the olive oil to saute the chopped onion and minced garlic, until things begin to sweat.
3. Now add the rest of the ingredients and stir everything around to heat though.
4. Cover the skillet with foil and bake in the oven for 15 minutes.
5. Remove and serve.

18. Mexican Air Fryer Corn on the Cob

Mexican Air Fryer Corn on the Cob + Grill Version is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT10M · Total: PT12M · Yield: [‘3’]

Mexican Air Fryer Corn on the Cob

Ingredients

• 3 ears corn on the cob (husks removed)
• low calorie cooking spray
• toppings (salt, lemon zest, chopped cilantro)

Instructions

1. Preheat the air fryer to 400 degrees F / 200 degrees C.
2. Add the corn on the cob to a bowl, and spray with some low-calorie spray, add salt and combine.
3. Place the corn into the air fryer basket and cook for 10 minutes, turning a couple of times during cooking so that they cook evenly.
4. Remove and serve topped with some extra salt, lemon zest and chopped cilantro.

How to Make Campfire Corn (or BBQ Grilled corn)

1. Light your campfire or grill to medium heat.
2. Spray the corn with a little olive oil spray or lightly rub on some olive oil. 
3. Grill the corn over the campfire or grill for about 4-5 minutes on each side, turning regularly until the corn is cooked and charred, make sure to turn it every few minutes.
4. When done take it off the grill and serve topped with some extra salt, lemon zest and chopped cilantro.

19. Marinated Tomato Salad

Marinated Tomato Salad with Basil & Mozzarella is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [‘6’]

This Marinated Tomato Salad recipe is quick and easy to make. Tomatoes are tossed with basil, herb dressing, and fresh mozzarella cheese!

Ingredients

• 6 cups diced tomatoes (such as roma or cherry tomatoes)
• 4 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 2 cloves garlic
• 1/2 tsp. Italian seasoning
• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• 1 8 oz. package marinated mozzarella balls (or fresh mozzarella)
• 1/3 cup fresh basil

Instructions

1. Dice tomatoes until you have enough for 6 cups (the amount of tomatoes used will vary depending on the variety of tomato used). You can dice the tomatoes as large or small as you like.
2. Place the diced tomatoes in a large serving bowl.

For The Dressing:

1. Mince 2 cloves of garlic.
2. In a small bowl, combine 4 Tbsp. olive oil, 2 Tbsp. red wine vinegar, 2 tsp. Dijon mustard, 1/2 tsp. Italian seasoning, and 1/2 tsp. each of kosher salt and pepper. Stir until completely combined using a small whisk or fork (alternately, you can combine these ingredients in a small mason jar, cover with a lid, and shake until combined).
3. Pour the dressing over the diced tomatoes and stir until completely combined.
4. Cut 1 8 oz. package of marinated mozzarella balls (or ball of fresh mozzarella or any type of cheese you like) into pieces and add them to the salad. Stir until completely combined.
5. Mince 1/3 cup of fresh basil. Add to the salad and stir until combined.
6. Place the salad in the fridge and marinate for 1-2 hours before serving.
7. To Serve: Serve with a slotted spoon so that the juices remain in the bowl. Add a sprinkle of salt and pepper over the salad before serving.

20. Grilled Baby Potatoes

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’]

Easy vegan side dish that is perfect for BBQs and grilling out! Crispy baby potatoes that everyone will want to eat!

Ingredients

• 500 g baby potatoes (about 4 or 5 per person)
• 1 tbsp olive oil
• salt (to taste)
• 3 tbsp fresh capers
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 2 tbsp fresh mint ((or use any other combo you want of fresh herbs))
• 1 lemon (juice and zest)
• 2 tbsp olive oil

Instructions For the potatoes

1. If using wooden skewers, soak in hot water for at least half an hour (so they don’t burn on the BBQ)
2. Scrub the baby potatoes in warm water to remove dirt.
3. Place the potatoes in a saucepan and cover with cold water.
4. Bring to the boil and simmer for 10 minutes until the potatoes are tender.
5. This might take a little longer. Test with a skewer or fork to see if they are done.
6. Allow the potatoes to cool and skewer them through the middle with your skewers. 3-4 per skewer.
7. Brush the potatoes with a little olive oil and sprinkle with salt.
8. Grill on the BBQ until they are charred a little on each side, a little crispy and delicious looking.

For the salsa

1. Finely chop the herbs.
2. Roughly chop the capers.
3. Combine the herbs and capers with the juice and zest of the lemon
4. Add olive oil and stir.
5. Serve the potatoes warm or cold with the salsa spooned over them.

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. Cheesy Garlic Bread

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

Ingredients

• Italian loaf or baguette, 1 loaf (about 14 inches), cut in half lengthwise
• Unsalted butter, 4 tablespoons
• Garlic cloves, 3, minced
• Shredded mozzarella cheese, 1 cup
• Parmesan cheese, grated, 1/4 cup
• Fresh parsley, chopped, 1 tablespoon
• Salt, to taste

Instructions

1. 1. Preheat oven to 400°F (200°C).
2. 2. In a small bowl, mix butter with minced garlic and a pinch of salt.
3. 3. Spread the garlic butter over the cut sides of the bread.
4. 4. Sprinkle mozzarella and Parmesan evenly over the bread.
5. 5. Bake until the cheese is melted and the edges are golden, about 8–10 minutes.
6. 6. Garnish with chopped parsley; slice and serve.

23. Fiesta Mexican Rice

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

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’]

This Fiesta Rice recipe is a Mexican rice side dish with jasmine, tomatoes, corn, cilantro, lime and black beans. Full of flavour and so easy to make!

Ingredients

• 1.5 cups rice (jasmine is my favourite for this recipe)
• 2 cloves garlic (minced)
• 1/2 cup shallots (chopped)
• 2 tsp extra virgin olive oil
• 1.5 cups chicken broth. may need a 1/4 cup extra (all depends on your heat})
• 1 10 oz pkg whole-kernel corn (frozen sweet , thawed)
• 1 cup carrots (diced)
• 1 15 oz can black beans (rinsed and drained)
• 1 cup tomatoes (chopped with no seeds)
• 1/2 cup cilantro (fresh and chopped)
• 1 tablespoon lime juice (fresh and optional, but recommended})
• salt (dash and optional)

Instructions

1. Heat your pan and add the olive oil. Add shallots and sauté until tender.
2. Stir in rice, diced carrots and garlic. Stir and cook 1 minute. Add chicken broth and bring to a boil.
3. Cover, reduce heat, and simmer for 45 minutes, stirring it occasionally.
4. Remove from heat; stir in the thawed corn and beans.
5. Cover and let stand 10 minutes. The heat from the rice will heat up the corn and beans. Then add the chopped tomatoes.
6. Fluff your rice with a fork and add in the cilantro and juice. Give it that final stir and enjoy!

24. Greek Mashed Potatoes

Greek Yogurt Mashed Potatoes (with Lemon & Feta) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These Greek Yogurt Mashed Potatoes are the perfect complement to lamb, ham, beef or poultry. These tangy lemon mashed potatoes with feta cheese will have everybody going back for a second helping!

Ingredients

• 6 garlic cloves (peeled)
• 1 1/2 pounds russet potatoes (peeled, cut into 2-inch chunks)
• 1 1/2 teaspoons kosher salt (divided)
• 1/2 cup Greek yogurt
• 1/3 cup whole milk (warmed)
• 1/4 cup unsalted butter (cut into 1/2-inch chunks)
• 1/2 teaspoon coarsely ground black pepper
• 3/4 cup crumbled feta cheese (plus additional for garnish)
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped fresh oregano
• 1 teaspoon grated lemon zest

Instructions

1. Place garlic and potatoes in large pot and add just enough cold water to cover. Bring to a boil over high heat. Add 1 teaspoon salt and cook 15 to 20 minutes, or until potatoes are tender.
2. When potatoes are tender, drain well and return to pot over low heat (including garlic). Use potato masher to mash until smooth. Add yogurt, milk, butter, pepper and remaining 1/2 teaspoon salt; stir until well combined and butter is melted. Fold in cheese, lemon juice, oregano and lemon zest.
3. Serve garnished with additional cheese.

25. Sweet Potato Wedges with Paprika

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

Recipe details: Prep: PT5M · Cook: PT35M · Total: PT40M · Yield: [‘2’, ‘2 servings’]

Sweet potatoes are the ultimate tasty comfort food. These roasted sweet potato wedges with sweet paprika and cinnamon are a perfect side or snack, with lots of flavour that makes them totally moreish.

Ingredients

• 1 tbsp olive oil
• 2 sweet potatoes (sliced into wedges)
• 1 tsp sweet paprika
• 1 tsp cinnamon (optional)
• salt (to taste)

Instructions

1. Preheat the oven to 200C and line a baking tray with parchment paper.
2. Place the wedges on the baking tray and drizzle olive oil over the potatoes. Sprinkle over the sweet paprika, cinnamon and pink Himalayan salt. Give them a good shake so the potatoes are all covered. Spread out on the baking tray in a single layer.
3. Bake for 25-40 minutes, depending on the size of the potato wedges. Have a check on them after 25 minutes and then bake further as needed until they are crisp on the outside but soft in the middle.
4. Serve immediately and enjoy!

26. Summer Peach Corn Salad

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

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘2’, ‘2 servings’]

Ready in just 15 minutes, this refreshing summer peach corn salad boasts juicy fresh peaches, charred sweet corn, creamy avocado, and rich burrata, topped with a spicy jalapeño vinaigrette. Perfect salad for the summer season!

Ingredients

• 1 jalapeño pepper, stem removed*
• 1 clove garlic
• 1 tablespoon white wine vinegar
• 1 tablespoon lime juice (from about ½ lime)
• 2 tablespoons fresh basil
• 1 teaspoon honey
• ¼ teaspoon salt
• ¼ cup olive oil
• 1 corn on the cob, shucked
• 4 ounces Little Leaf Farms Baby Spring Mix (1 container)
• 1 peach, sliced
• ½ large avocado, sliced
• 4 ounces burrata cheese

Instructions

1. To make the jalapeño vinaigrette, add jalapeño, garlic, white wine vinegar, lime juice, basil, honey, and salt to a food processor and pulse until jalapeño is roughly chopped, about 60 seconds.
2. With the food processor running, slowly pour in olive oil and pulse until jalapeño is minced and ingredients are combined, about another 60 seconds. Set dressing aside.
3. Using a sharp knife, cut corn kernels off ear into a small bowl. Heat a cast iron pan over medium heat* and add corn kernels. Cook until charred, about 3-5 minutes, stirring occasionally.
4. In a large bowl, combine Baby Spring Mix, charred corn, peach, and avocado.
5. Toss with preferred amount of jalapeño vinaigrette to evenly coat salad.
6. Divide burrata cheese evenly between salad servings.

27. Roasted Carrots with Thyme

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

Ingredients

• Carrots, 1 pound, peeled and cut into sticks or rounds
• Olive oil, 2 tablespoons
• Fresh thyme leaves, 1 tablespoon
• Honey or maple syrup, 1 teaspoon
• Salt and black pepper, to taste

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Toss the carrots with oil, thyme, honey, salt, and pepper.
3. 3. Spread in a single layer on a baking sheet.
4. 4. Roast for 20–25 minutes, turning once, until tender and lightly caramelized.
5. 5. Adjust seasoning and serve warm.

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.