37 What to Eat With Steak: 37 Best Sides for Steak

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. Stuffed Mushrooms

Feta Stuffed Portabella Mushrooms 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’]

Feta Stuffed Portabella Mushrooms are a super easy low carb appetizer or main stuffed with feta, fresh herbs and can be either grilled or baked to perfection.

Ingredients

• 8 oz portabella mushrooms (baby (or 3-4 large portabella mushrooms))
• 1/2 cup feta cheese (crumbled)
• 2 tbsp olive oil
• 1/3 cup parsley (chopped or 1 tablespoon dried (optional))
• 1/2 tsp pepper (freshly ground)
• salt (to taste)

Instructions

1. Remove stems from Mushrooms
2. Wipe mushrooms with damp paper towel. (Do not soak mushroom in water to clean as they will be soggy)
3. Rub the bottom of mushrooms with a little olive oil and add a pinch of salt to the mushrooms
4. Stuff each mushroom with feta cheese, sprinkle on a little pepper and add parsley to the top of each mushroom, if desired.
5. Drizzle mushrooms with a little of olive oil
6. Place mushrooms on prepared grill and cook for about 10 minutes until tender. (If you do not have a grill, then you can bake for about 15-20 minutes at a temperature of 176 degrees C (350 degrees F)
7. Enjoy!

2. Caramelized Mushrooms

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

Recipe details: Prep: PT5M · Cook: PT23M · Total: PT28M · Yield: [‘4’]

These caramelized mushrooms are intensely flavorful and delicious. They’re one of my favorite simple side dishes.

Ingredients

• 2 tablespoons extra virgin olive oil ((or substitute your preferred oil))
• 5 cups sliced mushrooms
• 1/4 teaspoon salt
• 1 teaspoon chopped garlic
• 1/4 teaspoon fresh or dried thyme
• 1/8 teaspoon black pepper

Instructions

1. Add 2 tablespoons extra virgin olive oil to a large frying pan on the stove set to medium-high heat.
2. Add 5 cups sliced mushrooms and 1/4 teaspoon salt to the pan.
3. Cook the mushrooms until the liquid they release evaporates completely and they turn a golden brown color. Stir frequently to ensure the mushrooms don’t burn (this should take approximately 15-20 minutes).
4. Once the mushrooms are a golden brown color, turn the heat down to low and add 1 teaspoon chopped garlic, 1/4 teaspoon fresh or dried thyme, and 1/8 teaspoon black pepper, then continue to cook for 2-3 more minutes.

3. Brussels Sprouts with Bacon and Dates

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

Recipe details: Prep: PT4M · Cook: PT15M · Total: PT22M · Yield: [‘4’, ‘4 bowls’]

This healthy brussels sprouts with bacon and dates are a perfect side dish. So easy to make, delicious, sweet, and nicely caramelized. It’s dairy-free, gluten-free, Whole30, and Paleo.

Ingredients

• 4 slices bacon (cut into strips)
• 2 tbsp olive oil
• 1 lb brussels sprouts (halved)
• ½ tsp sea salt
• ¼ cup dates

Instructions

1. Cook bacon in a skillet over medium heat until it’s crisp. It will take around 5-7 minutes.
2. Dry the bacon on a paper towel.
3. Now, add 2 tbsp of olive oil to the skillet and heat over medium-high heat. Add in the brussels sprouts and cook for 3 minutes.
4. Sprinkle with salt and add bacon strips with dates. Add in ¾ cup of water, stir and cook for another 3-5 minutes.
5. Mash the dates while cooking until they fully dissolve and the Brussel sprouts are glazed.

4. Bulgur Wheat Salad with Avocado

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

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

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

Ingredients

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

Instructions

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

5. Cheesy Potatoes

Lazy Slow Cooker Cheesy Scalloped Potatoes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT240M · Total: PT270M · Yield: [‘8’, ‘8 servings’]

Slow cooker cheesy scalloped potatoes are a gooey, creamy and down right yummy dish. Sliced potatoes slow cooked together with cream and two different kinds of cheese makes for a wonderful side dish you will want to serve all year long.

Ingredients

• 5-6 medium potatoes, peeled and sliced
• 8 oz shredded cheddar cheese
• 8 oz shredded gruyere cheese
• 1½ cups heavy cream
• 1 tbsp minced garlic
• ¼ tsp onion powder
• ½ tsp Worchestershire sauce
• non stick cooking spray

Instructions

1. line slow cooker with liner or parchment paper, if using
2. spray liner (if using) or slow cooker with non-stick spray
3. grate both cheeses and stir together in a mixing bowl.
4. in a bowl or glass cup with a pouring spout, whisk together cream, garlic, onion powder and worcestershire sauce.
5. add one layer of thinly sliced potatoes all over bottom of slow cooker
6. pour ⅓ of cream mixture over potatoes
7. sprinkle ⅓ of grated cheese mixture over cream and potatoes
8. repeat all layering steps two more times beginning with potatoes and finishing with a top layer of cheese.
9. cover slow cooker and cook on high for 4 hours.
10. add salt and pepper to taste

6. 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.

7. Mashed Turnips

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

Ingredients

• 1.5 pounds turnips, peeled and cut into chunks
• 1/2 cup milk (dairy or non-dairy)
• 2 tablespoons unsalted butter
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. 1. Place turnips in a large saucepan and cover with salted water; bring to a boil and simmer until very tender, about 15-20 minutes.
2. 2. Drain and return to pot; mash with butter until smooth.
3. 3. Warm milk and whisk into mashed turnips until creamy.
4. 4. Season with salt, pepper, and nutmeg.
5. 5. Serve sprinkled with parsley, if desired.

8. Carrot and Beet Salad

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

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

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

Ingredients

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

Instructions

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

9. Roasted Radishes

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

Recipe details: Prep: PT8M · Cook: PT48M · Total: PT56M · Yield: [‘4’]

These garlic roasted radishes are an easy, low-carb side dish. They’re a lighter alternative to potatoes that work equally well on busy weeknights or for holiday gatherings.

Ingredients

• 4 cups radishes ((cut in half))
• 1 tablespoon extra virgin olive oil
• 2 teaspoons finely chopped fresh garlic
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon dried rosemary

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Wash, dry, and trim the stem and root ends of the radishes, then cut them in half before measuring.
3. Add the radishes, extra virgin olive oil, garlic, salt, pepper, and rosemary to a sheet pan lined with parchment paper.
4. Use your hands to toss the radishes with the oil and spices, then spread them in an even layer.
5. Bake for 48 minutes, or until they’re fork tender and slightly crispy around the edges, then serve.

10. Grilled Corn on the Cob

Sweet And Spicy Grilled Corn On The Cob is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 4

This Sweet and Spicy Grilled Corn on the Cob is the perfect side dish any time of the year! A flavorful cob recipe that everyone will love!

Ingredients

• 4 corn on the cob, cleaned and stripped
• 1/2 cup butter, softened
• 1/4 cup real maple syrup
• 2 tsp ground ginger
• 1 tsp minced garlic
• 1/4 tsp dried chili flakes

Instructions

1. Fire up the grill to approximately medium heat.
2. In a small bowl, combine the butter, maple syrup, ginger, chili flakes and garlic. Stir until everything is well mixed.
3. Take out the corn and make sure that it is cleaned and stripped of all of the silky fibers. Dip the corn in fresh water and set it on the grill.
4. Grill the corn for approximately 3 – 4 minutes per side.
5. Once each side has been grilled, begin to baste the corn with the butter mixture. Continue to turn and baste the corn until all of the sides are grilled.
6. If there’s any butter mixture left over once you’ve basted all four ears of corn, microwave it until it has melted and pour it over all of the ears of corn.
7. Serve hot and enjoy!

11. Cornbread

Fluffy Dairy Free Cornbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

This dairy free cornbread comes together in one bowl in about 30 minutes. With golden crispy edges, no one will know this is dairy and gluten free.

Ingredients

• 1 cup gluten-free flour
• 1 cup cornmeal
• 1 cup unsweetened dairy free milk
• 1/2 cup coconut sugar
• 1/4 cup avocado or olive oil
• 1 egg
• 1 tablespoon baking powder
• 2 tablespoon honey
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 400° Fahrenheit. If using cast iron, place the skillet in the oven while it preheats.
2. Whisk together the gluten free flour, cornmeal, baking powder, coconut sugar, and salt in a large mixing bowl.
3. Add the egg, dairy free milk, honey, and oil to the dry ingredients and whisk together just until combined.
4. Pour into the prepared pan and spread into an even layer. Bake for 20-25 minutes until golden and a toothpick comes out clean.
5. Let cool in the pan for 10 minutes before slicing.

12. Roasted Shallots

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

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT40M · Yield: [‘4’, ‘4 side dish servings’]

Make these irresistible roasted shallots. The five key ingredients for making this glossy glaze are Worcestershire sauce, honey, balsamic vinegar, butter and honey! The glaze works with other vegetables too.

Ingredients

• 450g (1 lb) shallots
• 25g (1 oz) butter
• 15ml (1 tbsp) honey
• 15ml (1 tbsp) Worcestershire sauce
• 15ml (1 tbsp) balsamic vinegar
• salt and pepper, to taste

Instructions

1. Put the shallots in a bowl, add cold water to cover and leave to soak for 20 minutes. Drain and peel away the skins, then slice in half lengthwise.
2. Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
3. Tip the shallots into an ovenproof frying pan and add just enough cool water to cover. Bring to the boil, lower the heat and simmer for 5 minutes.
4. Drain well and return the shallots to the pan.
5. Add all of the remaining ingredients and stir until the shallots are well coated with the glaze.
6. Place in the oven for 10 minutes or until the shallots are golden and the liquid is reduced and syrupy.
7. Serve as a side dish. Enjoy!

13. Scalloped Potatoes

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

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘8’]

These creamy scalloped potatoes have a rich, cheesy sauce and nice crispy edges. They’re the perfect side dish for any holiday meal!

Ingredients

• 5 pounds Yukon gold potatoes
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced or pressed)
• 1 tablespoon all purpose flour
• 1 cup heavy cream (substitute whole milk or half and half)
• 1/2 cup Parmesan cheese (optional )
• 1 teaspoon fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

1. Heat the oven to 400°F and lightly grease a medium sized ceramic baking dish.
2. Using a mandolin or sharp knife, slice the potatoes as thinly as possible (about 1/16th of an inch).
3. In a large pot over medium heat, melt the butter with the garlic until aromatic.
4. Stir in the flour to create a roux, and let cook for 1-2 minutes. Then stir in the heavy cream and continue to stir until thickened, about 5 minutes.
5. Stir in the parmesan, thyme, salt and pepper until combined and smooth.
6. Remove from the heat and let cool slightly.
7. Add the sliced potatoes to a large bowl and pour the sauce over top. Gently toss to coat the potatoes in the sauce.
8. Stack the potato slices and arrange them upright in the greased baking dish. Pour any leftover sauce over the potatoes. Sprinkle a little extra parmesan over top if desired.
9. Tent with aluminum foil and bake at 400°F for 30 minutes. Then remove the foil and bake uncovered for another 30 minutes or until the potatoes are golden brown and cooked through.
10. Remove from the oven and let cool for about 10 minutes before serving.

14. 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!

15. Cole Slaw

Copycat Chick-fil-A Cole Slaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT125M · Yield: [‘8’, ‘8 people’]

Creamy and tangy, this cole slaw is everything you could want in a side items…and you can even enjoy on a Sunday!

Ingredients

• 4 teaspoons distilled white vinegar
• 1/4 cup sugar
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 1 cup mayonnaise
• 2 10 oz. bags fine shredded cabbage (chopped to 1/8 inch)
• 1/4 cup carrots (finely chopped )

Instructions

1. Whisk white vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for two hours and serve.

16. Cheesy Cauliflower Rice

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

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘8’]

Cheesy Cauliflower Rice is a comforting side dish to complete any of your meals. You only need five ingredients, it’s easy, & delicious!

Ingredients

• 24 oz frozen cauliflower rice (thawed and well-drained)
• 1/2 cup sour cream
• 4 oz cream cheese (softened)
• 1/4 cup mayo
• 1 cup shredded cheddar & Monterey jack cheese (divided)
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat oven to 350. Spray an 8 x 8 baking dish with cooking spray.
2. Set aside ⅓ cup of the shredded cheese to use as a topping. Stir together the remaining ingredients. Spread in the prepared baking dish. Sprinkle with the reserved cheese.
3. Bake for 40-45 minutes, until the casserole is golden and bubbly.

17. 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.

18. Carrot and Swede Mash

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

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

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

Ingredients

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

Instructions

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

19. Spinach Tomato Salad

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 bowls’]

This spinach tomato salad is a perfect vegetarian meal in the summers. It’s refreshing, super easy to make, and vibrant in flavors. It’s low-calorie, vegetarian, and gluten-free.

Ingredients

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 1 tbsp dijon mustard
• 1 tbsp honey
• 4 oz Feta cheese (crumbled)
• ½ red onion (sliced)
• 3 cups grape tomatoes (halved)
• 1/2 English cucumber (cubed)
• 4 cups spinach leaves (roughly chopped)
• 1/4 cup pumpkin seeds
• Salt & black pepper (to taste)

Instructions

1. Combine the dressing ingredients in a bowl. Give it a good whisk.
2. Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.
3. Toss them together. Pour in the dressing and toss some more.

20. Couscous Salad

Greek Couscous Salad Recipe 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 people’]

This salad is refreshing, super flavorful and packed with tomatoes, cucumber, feta cheese and kalamata olives. Plus this delicious salad is ready in less than 20 minutes!

Ingredients

• 1 cup pearl couscous
• 14½ oz (400g) can chickpeas
• 1 cup quartered and sliced cucumber (deseed if necessary)
• 1 cup halved grape tomatoes (or cherry tomatoes)
• ⅔ cup (100 grams) crumbled feta cheese
• ½ cup chopped red onion
• ⅓ cup chopped Italian parsley
• ⅓ cup pitted kalamata olives
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt flakes
• ¼ teaspoon black pepper

Instructions Dressing

1. Combine all the dressing ingredients in a large bowl.

Salad

1. Bring to boil a medium pot of salted water and cook the pearl couscous for 7-10 minutes or as directed on the package. The package I use suggests 10 minutes, but I only do 8 minutes for this recipe.
2. When ready, drain the couscous and add while still warm to the dressing and stir for the dressing to coat all the couscous. Allow to cool.
3. In a large bowl combine remaining salad ingredients
4. Add cooled couscous and any dressing in the bottom of the bowl to the remaining salad ingredients and stir gently to combine. Taste for seasoning and adjust if necessary.
5. Can be served immediately or cover and refrigerate for up to 4 hours in which time the flavors will meld and combine perfectly.
6. Serve with extra lemon wedges.

21. 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!

22. 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.

23. Grilled Zucchini

Best Grilled Zucchini Recipe (Kid-Friendly!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Yield: [‘6’, ‘6 people’]

This grilled zucchini is the perfect summer side dish! Pairs wonderfully with grilled meat and a great way to use up your extra zucchini!

Ingredients

• 3 tbsp Tones Italian Seasoning
• 3 tbsp White Sugar
• 3 tbsp Dried Chopped Onions
• 2 tsp Salt
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• Small Zucchini (I usually make 4 zucchini for my family of 6)
• 3-4 tbsp Olive Oil

Instructions

1. Heat your grill to medium-high heat.
2. In a small bowl, mix the Italian seasoning, sugar, dried chopped onions, salt, garlic powder, and onion powder together.
3. Keep your seasoning dry so that you can use the unused portion another day. If possible, place your seasonings mixture in an empty spice shaker bottle.
4. Next, on a cutting board, slice your zucchini lenghwise in 1/3 to 1/2 inch strips (or you might call them zucchini planks!)
5. Pour a bit of olive oil into a small bowl. Using a pastry brush, brush the zucchini with olive oil on both sides.
6. Sprinkle ONE side of the zucchini with a generous portion of the seasoning mixture.(I add the seasoning to the inner portion, not the green skin side as it doesn’t stick as well to the zucchini skin.)
7. When your grill is hot, place your zucchini on the grill.
8. I place the zucchini plain side down and seasoning side up first.
9. Cook for 5 minutes. Then, flip each zucchini slice with tongs.
10. Then cook another 5 minutes. Make sure you close your grill lid, so that it can reach the proper temperature.
11. The zucchini should be tender-crisp with grill marks when it is ready.Serve immediately.

24. Instant Pot Carrots

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

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: [‘4’, ‘4 servings’]

Instant Pot Carrots are an easy, one-pot side dish with a simple honey dijon glaze. They’re quick and healthy, and perfect for busy weeknights!

Ingredients

• 1 pound carrots (cut into 2″ pieces)
• 1/4 cup chicken broth (substitute vegetable broth)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grainy Dijon mustard
• 1 teaspoon honey
• 1 tablespoon olive oil

Instructions

1. Combine all the ingredients in the Instant Pot and mix together.
2. Cook on high pressure for 4 minutes. Use the quick release to release the pressure. (I used carrots about 1-1 1/2″ in circumference. For smaller carrots, reduce the cook time by 1-2 minutes).
3. Turn the Instant Pot to the sauté setting and cook until the liquid has evaporated, about 2 minutes.

25. Kale and Sweet Potato Salad

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

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’, ‘4 people’]

My Kale and Sweet Potato Salad is a simple to prepare dish that is so delicious. It has great texture and fantastic fresh flavour. A salad base of kale, sweet potato and almonds are tossed with a light, creamy dressing seasoned with fresh lemon juice and mustard. This Kale Salad makes the perfect side dish for your next gathering, barbecue or potluck!

Ingredients

• 4 cups finely shredded kale – after ribs removed (See Notes 1, 2 and 3)
• 1 small red onion
• 1/4 cup roasted almonds – roughly chopped
• 500 g (17 oz) sweet potato
• 2 tsp extra virgin olive oil – for roasting the sweet potato
• 1/2 cup Greek-style yoghurt – full fat
• 1/4 cup whole egg mayonnaise
• 1 tbsp extra virgin olive oil (See Note 4)
• 3 tsp lemon juice – freshly squeezed
• 1 tsp Dijon mustard
• 1 1/2 tsp honey – or to taste
• sea salt and freshly ground black pepper – to taste (See Note 5)

Instructions

1. Preheat oven to 200 degrees C (390 degrees F).Line a sheet pan with non-stick baking paper.
2. Peel and cut sweet potato into 2 1/2 cm (1 inch) cubes.Place on the sheet pan with the olive oil and season with salt and pepper.
3. Roast for 25-30 minutes until slightly golden and cooked through. Set aside to cool.
4. Add the finely shredded kale to a medium-sized bowl.
5. Peel the red onion and cut it in half. Slice the onion finely and add it to the bowl with the kale.
6. In a small bowl, combine all the dressing ingredients. Stir well and check that the seasoning is to your liking. You may like more lemon, honey, or salt and pepper.
7. Add the dressing to the bowl of kale. Top the salad with the sweet potato and almonds. Toss well to combine.Turn into a serving bowl and enjoy.

26. Roasted Tenderstem Broccoli

Roasted Tenderstem Broccoli (Broccolini) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Roasted Tenderstem Broccoli (Broccolini) is an ideal side dish that takes only a few minutes of preparation time! Delicious hot or cold, this simple dish will be on regular rotation.

Ingredients

• 300 g (10.5 oz) tenderstem broccoli/broccolini – approximately 2 bunches
• 2 tbsp extra virgin olive oil (See Note 1)
• 2 tsp lemon juice
• sea salt flakes and freshly ground black pepper – to taste
• lemon wedges – to serve (optional)

Instructions

1. Preheat your oven to 200 degrees C (390 F).
2. Line two trays with baking paper.
3. Divide the broccolini between two trays, allowing space between each piece. (See Note 2.)
4. Drizzle the broccolini with one tablespoon of oil per tray and toss. Season with salt and pepper.
5. Place the trays in the oven and roast for 13-15 minutes. The tops of the broccolini should be slightly charred, and the stem should be cooked through, but still with a slight bite.
6. Drizzle the lemon juice over the top and serve with additional lemon wedges.

27. Garlic Roasted Asparagus

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

Recipe details: Prep: PT5M · Cook: PT16M · Total: PT21M · Yield: [‘4’, ‘4 servings’]

An easy and flavorful side dish prepared with simple ingredients. A perfect side dish for almost any meal!

Ingredients

• 1 bunch of asparagus spears (approximately 1 pound)
• 3 tablespoons olive oil
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon kosher salt (more or less, to taste)
• 1/4 teaspoon freshly ground black pepper (more or less, to taste)
• Optional: 1 tablespoon fresh squeezed lemon juice

Instructions

1. Preheat your oven to 400 degrees F.  Rinse asparagus with water and pat dry.  Snap or slice off tough ends (about 1 inch).
2. In a small bowl, stir together the olive oil and minced garlic.  Place asparagus in a single layer on a large rimmed baking sheet. Drizzle olive oil and garlic mixture over asparagus. Toss until coated as evenly as possible.  Sprinkle with salt and pepper.
3. Bake for 13-16 minutes, turning after about 7-8 minutes.  Roast until asparagus are tender-crisp.*
4. Drizzle with lemon juice, if desired.

28. Spinach Stir Fry

Spinach Stir Fry with Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

This is a Chinese inspired dish, made of blanched spinach seasoned with garlic, spring onion, and soy sauce. It only takes 10 minutes, making it a great option for your holiday menu or as a side for any weeknight dinner.

Ingredients

• 250 grams or 0.6 pounds fresh spinach (cleaned and washed)
• 1½ teaspoon olive oil
• 3 garlic cloves (crushed)
• 1 fresh red chili (chopped (or as needed))
• 1 spring onion (chopped)
• ½ teaspoon soy sauce
• salt (to taste)
• ½ teaspoon toasted sesame seeds

Instructions Prep the spinach

1. Cut off and discard the thick stem of the spinach.
2. Dip the spinach in a large vessel of water and let it sit for a minute to loosen any dirt or soil. Drain and wash the spinach and repeat.

Blanch the spinach

1. Bring a large pot of water to a boil.
2. Add the spinach leaves, stir to submerge in the boiling water, and blanch them for 30 seconds to 1 minute.
3. Take out the spinach leaves with a tong and immediately soak in cold water to stop the cooking process.
4. Squeeze out excess water – but not all the liquid from the leaves and stems.
5. Then roughly cut the spinach into 1-2″ length and put them in a bowl.

Stir fry the spinach

1. Heat oil in a preheated pan, add garlic, and chili. Stir fry for 10 to 20 seconds or until just fragrant.
2. Add spring onion and stir fry for about 20 seconds.
3. Add spinach, soy sauce, and salt to taste. Stir fry the spinach to coat and mix with the oil and seasoning.
4. Remove from flame and serve hot, adding toasted sesame seeds.

29. Mashed Potatoes

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 people’]

This Homemade Mashed Potato Recipe is easy to make with basic ingredients like butter and sour cream with optional additions such as garlic and Parmesan cheese!

Ingredients

• 3.5 lbs. Yukon Gold potatoes* (about 4 large potatoes, each about .85 lbs. )
• 3.5 teaspoons salt (plus more to taste at the end)
• 6 Tablespoons salted butter (at room temperature)
• 1/2 cup sour cream
• 1 cup half & half
• ½ teaspoon black pepper

Instructions

1. Add the half and half and sour cream to a small bowl and whisk to combine. Set it aside and allow it to come to room temperature. It shouldn’t be cold when added to the potatoes.
2. Peel each potato and give them a quick rinse to remove any dirt/residue from the peel. Cut into 3/4-inch slices and place in a large pot. Add cold water until they’re all submerged.
3. Slowly bring to a gentle boil, do not boil rapidly. This ensures the potatoes cook evenly and prevents them from falling apart. Once a soft boil is reached, add 3.5 teaspoons salt.
4. Cook for 25 minutes or until the potatoes are very fork tender, don’t undercook or they’ll be lumpy when mashed. Turn heat off.
5. Drain all of the water. Let the potatoes sit in the warm pot for 5 minutes to allow most of the steam to escape.
6. Add the butter to the potatoes and allow it to gradually melt.
7. Drizzle ¾ of the half & half/sour cream over the potatoes and add the pepper. Mash with a potato masher (not an elective mixer), until soft and creamy. Don’t over mash or the consistency will become gluey. Add remaining dairy only if a slightly creamier texture is desired.
8. Taste and add more salt/pepper if needed. Transfer to a serving dish and serve!

30. Mushroom and Kale Salad

Warm Mushroom and Kale Salad with Blue Cheese and Crispy Torn Croutons is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Easy, healthy, hearty and packed with flavour. This is the best winter salad ever.

Ingredients

• 1 bunch kale
• 6 Tbsp olive oil (divided)
• 1 Tbsp apple cider vinegar
• 1/4 cup parmesan cheese (finely grated)
• 7 oz cremini mushrooms
• 2 slices sourdough bread
• 1 Tbsp butter
• 1 Tbsp soy sauce
• 1 small garlic clove (minced)
• 1/4 cup blue cheese (crumbled)

Instructions

1. Thinly slice the kale into ribbons and massage it with 2 Tbsp of the olive oil.
2. Toss with the apple cider vinegar, a big pinch of salt and the parmesan cheese. Set aside.
3. Heat 2 Tbsp oil in a skillet. Tear 2 slices sourdough bread into small pieces and add in.
4. Stir and cook the bread pieces until lightly brown and crisp then remove from the pan, season with salt and set aside.
5. Heat another 2 Tbsp olive oil in the same skillet and toss in one small package mushrooms (I used small creminis, cut the larger ones in half and left the small ones whole).
6. Cook until browned and turn down the heat.
7. Add in the butter, soy sauce and garlic. Cook for 1 minute.
8. Pour over the kale.
9. Top with the bread crumbs, the blue cheese and fresh cracked black pepper.

31. Easy Pea Salad

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

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘9’, ‘9 servings’]

This creamy, tangy pea salad is a spring and potluck favorite that people ask for again and again. It’s a gluten free side dish that comes together in minutes and actually tastes better the longer it chills, making it the perfect make ahead recipe for Easter, cookouts, and holiday gatherings.

Ingredients

• 1 – 32 ounce bag Frozen Peas, thawed
• 1 pound Bacon, cooked and crumbled
• 1 small White Onion, finely chopped
• 1 cup Cheddar Cheese, shredded
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• 1/2 tsp. Sea Salt
• 1/2 tsp. Coarse Ground Black Pepper
• 2 tsp. White Vinegar

Instructions

1. Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don’t have time for that you can thaw them in the microwave using the defrost setting.
2. Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.
3. Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.
4. Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.
5. Store the salad in and air tight container in the refrigerator until you are ready to serve it.
6. If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

32. 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!

33. Air Fryer Green Beans

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

Recipe details: Prep: PT2M · Cook: PT6M · Total: PT8M · Yield: [‘4’]

Easy Air Fryer Green Beans

Ingredients

• 1 pound (450g) green beans
• cooking spray
• salt (to taste)

Instructions

1. Preheat the Air Fryer to 375 degrees F. / 190 degrees C
2. Wash and pat dry the green beans, top and tail them with a sharp knife. Add to a mixing bowl and toss beans with olive oil, the best salt ever, and pepper. You can also use your hands or tongs to mix.
3. Place the coated green beans in a single layer the air fryer basket and cook for 8-10 minutes, shaking the basket halfway and at least once more during cooking so that they cook evenly. The beans should be tender and slightly crispy.
4. Remove and serve immediately topped with some extra salt, red pepper flakes, lemon wedges and chopped herbs etc to your taste.

34. Caprese Salad

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

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

Fresh mozzarella, juicy tomatoes, and basil leaves drizzled with a balsamic-olive oil dressing.

Ingredients

• 4 large tomatoes (vine ripened)
• 16 oz fresh mozzarella (sliced into 1⁄4″ slices)
• basil leaves (small handful)
• 1/4 cup balsamic vinegar
• 1 tsp granulated sugar (1-2 tsp)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp coarse sea salt
• 1/2 cup extra virgin olive oil

Instructions

1. Slice tomatoes and mozzarella into 1⁄4″ slices. Overlap tomato and mozzarella slices on a platter, rotating between the two to form a beautiful pattern.
2. Sprinkle basil leaves over the platter of tomatoes and cheese (you can also chiffonade the basil and sprinkle it over the top).
3. Combine balsamic vinegar, sugar, pepper, and salt in a small bowl.
4. While continually whisking, gradually drizzle the olive oil into the vinegar mixture to emulsify the dressing.
5. Drizzle the dressing over the platter of tomatoes, cheese, and basil. Top with more freshly cracked pepper and salt, if desired.
6. Serve immediately.

35. 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.

36. Baked Sweet Potato Fries

Sweet Potato Fries {paleo, AIP, vegan} 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’, ‘4 servings’]

For a healthy upgrade to regular French fries, try this recipe for homemade, oven baked sweet potato fries!

Ingredients

• 1 large sweet potato
• 1 Tablespoon avocado oil
• 1/2 teaspoon of salt

Instructions

1. Preheat the oven to 425ºF.
2. Wash the outside of the sweet potato.
3. Cut the sweet potato into evenly shaped fry pieces (see above for cutting tips).
4. Place on a baking sweet. Drizzle on the oil and then sprinkle the salt on top. Use your hands to toss the fries in the oil and salt.
5. Spread the fries into a single layer on the baking sheet so that they are not touching.
6. Bake in the top third of the oven for 12-15 minutes, or until they are to your desired level of doneness.
7. Enjoy hot!

37. Quinoa and Chickpea Salad

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

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: [‘5’, ‘5 bowls’]

This vegan quinoa chickpea salad is filling, refreshing and naturally sweet. It’s a low-calorie meal great for cold evenings.

Ingredients

• 1 English cucumber (chopped)
• 1 cup quinoa (cooked)
• 2 cups beets (cooked and cubed)
• 2 cups cherry tomatoes (halved)
• ½ cup parsley (chopped)
• 1 tbsp olive oil
• 1/4 tsp cinnamon
• 1 tsp cumin
• 1 tsp paprika
• ⅛ tsp cayenne
• ½ tsp ginger
• 1 can chickpeas (drained and washed)
• 1/2 tsp salt
• 1 tsp Dijon mustard
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh lemon juice
• a pinch of salt & black pepper

Instructions

1. Chickpeas
2. First, heat up your skillet to medium-high and add olive oil. Now, add the spices and give it a good stir so that the oil combines with spices.
3. Add in your chickpeas and some salt. Coat the chickpeas in spices and cook for 5-7 minutes.
4. Once finished, remove them from the stove and leave them in the pan to cool down.
5. Lemon Dressing
6. Mix all the ingredients in a separate bowl.
7. Salad
8. Chop and cube all your vegetables, prepare cooked quinoa, and add them to a large bowl. Top them up with cooked chickpeas.
9. Mix all the ingredients together and finish up with the dressing. Toss the salad, so it all gets fully covered with the dressing.

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.