23 What to Serve with Lobster: 23 Best Sides for Lobster

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. Vegan Scalloped Potatoes

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

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [‘6’, ‘6 to 8’]

These delectably creamy, ‘cheesy’ vegan scalloped potatoes are a comforting side for the holidays or year-round! They’re easy to make with minimal ingredients and are always an instant hit with family and friends.

Ingredients

• ~4 pounds of russet potatoes, (rinsed and dried)
• ¼ cup of vegan butter
• ¼ cup of flour
• 3 cups of plant-based milk
• 1 cup of rich vegetable broth
• ⅓ cup of nutritional yeast
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder
• 1 ¼ teaspoons of salt

Instructions

1. Preheat the oven to 400 degrees F and lightly grease a 9×13-inch casserole dish.
2. Thinly slice the potatoes into ⅛-inch rounds. I like to keep the peels on for nutrition and time-saving reasons, but you’re welcome to peel them first. If you have a mandolin or food processor attachment, that’ll save time.
3. In a large pot over medium heat, melt the vegan butter. Whisk in the flour and stir until the sauce thickens and becomes a roux, about 3 to 5 minutes.
4. Whisk the plant-based milk and vegetable broth into the roux. Stir in the nutritional yeast, garlic powder, onion powder, and salt until the sauce thickens, about 5 to 8 minutes.
5. Layer half of the potatoes in the casserole dish, pour half of the sauce spreading evenly over the potatoes and allowing it to seep through the cracks. Layer the rest of the potatoes and spread the rest of the sauce over them evenly. Cover with tin foil and bake for 30 minutes.
6. Uncover the casserole and bake for another 35 minutes.

2. Carrot, Cucumber, and Mooli Salad

Pickled Salad (with cucumber, carrot and daikon raddish) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘2’, ‘2 people’]

A delicious side salad made with carrot, cucumber, and mooli (or daikon) matchsticks tossed in a sweet and tangy dressing and finished with crunchy sesame seeds.

Ingredients

• 1.5 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1.5 tsp caster sugar
• 2 oz daikon or mooli (peeled and cut into matchsticks note 1)
• 1 medium carrot (peeled and cut into matchsticks)
• ⅓ cucumber approx (seeds removed and cut into matchsticks)
• 2 tsp toasted sesame seeds

Instructions

1. Make the dressing by mixing the dressing ingredients together in a small jug or mug.
2. Place the mooli/daikon, carrot and cucumber matchsticks into a bowl.
3. Pour on the dressing and set aside from 30 minutes to 2 hours if possible. (note 2)
4. Place a frying pan on a medium to high heat and toast the sesame seeds for a few minutes until they start to turn brown. Then remove them from the heat and set them aside.
5. Scatter the sesame seeds on top of the salad when you are ready to serve.

3. Smoked Gouda Mac and Cheese

Smoked Gouda Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 cup smoked Gouda cheese, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 teaspoon dry mustard powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional)
• 1 tablespoon butter, melted (for topping)

Instructions

1. 1. Cook macaroni in salted water until just al dente; drain.
2. 2. In a saucepan, melt butter and whisk in flour to form a roux; gradually whisk in milk and cook until thickened.
3. 3. Reduce heat and stir in Gouda and cheddar until melted and smooth; season with mustard powder, salt, and pepper.
4. 4. Stir the cheese sauce with the drained pasta; transfer to a baking dish.
5. 5. If using, sprinkle breadcrumbs and dot with butter. Bake at 375°F (190°C) for 15 minutes until bubbly and golden around edges.

4. Sauteed Mushrooms in Garlic Butter

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT19M · Yield: [‘4’, ‘4 servings’]

My favorite sauteed mushrooms recipe with garlic butter! With just 5 ingredients and my tips, you’ll want to cook them this way every time.

Ingredients

• 1 lb Mushrooms ((cremini, shiitake, portobello, oyster, etc.; sliced))
• 2 tbsp Olive oil ((divided))
• 1/2 tsp Sea salt ((to taste))
• 1/4 tsp Black pepper ((to taste))
• 2 tbsp Unsalted butter
• 2 cloves Garlic ((minced))
• 1/4 cup Chicken broth, reduced sodium ((or vegetable broth for vegetarian))

Instructions

1. Wipe the mushrooms using a damp paper towel. You can quickly rinse in a colander if you like, but pat dry very well. (See post above for notes about cleaning mushrooms.)
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes, until the oil shimmers and slides around the pan easily when tilted.
3. Add half of the mushrooms to the pan in a single layer. Saute for 4-5 minutes, flipping once halfway through, until mushrooms are browned and liquid evaporates. Decrease heat to medium if mushrooms start to brown too much.
4. Once mushrooms are browned and reduce in size to make more room in the pan, push them to the sides of the pan.
5. Add another tablespoon of oil and the remaining mushrooms in a single layer in the center. Saute for 4-5 more minutes, flipping halfway through again, until the second batch is browned and liquid evaporates.
6. Season the mushrooms with salt and pepper, to taste, and stir.
7. Reduce heat to medium-low. Push the mushrooms away from the center of the pan to make a well and add the butter. Wait for it to melt, then add the minced garlic. Saute for about 1 minute, until fragrant. Once the garlic has cooked a bit, stir together with the sauteed mushrooms. Saute for another 1-2 minutes, until the butter absorbs into the mushrooms.
8. Add the broth to the pan and use a wooden spoon to scrape the bottom. Increase heat to bring to a simmer, and continue to simmer for 2-3 minutes, until the liquid sizzles away or absorbs into the mushrooms.

5. Spicy Roasted Cauliflower

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

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

This spicy roasted cauliflower is a delicious and easy side dish made with cauliflower paprika, salt, pepper, and olive oil, with a hint of hot sauce. Then oven roasted until tender in the middle and crispy on the edges.

Ingredients

• 2 heads cauliflower (, cut into small florets)
• 2 tsp hot paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup olive oil
• 1.5 tbsp hot sauce
• 1 spring onion (, chopped (for serving))

Instructions

1. Preheat the oven to 220C / 420F Grease a baking tray well with oil.
2. Cut the cauliflower into small florets and out them in a mixing bowl. Drizzle with olive oil (make sure all the florets are coated well with oil).
3. Top the cauliflower with garlic powder, salt, paprika, pepper, and hot sauce then mix well.
4. After that spread the cauliflower on the baking tray and bake for 30-35 minutes.
5. Garnish with chopped spring onions or parsley then serve.

6. Glazed Carrots

Glazed Carrots 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 servings’]

Glazed carrots are tender, crisp, and perfectly caramelized after being simmered in brown sugar and butter.

Ingredients

• 2 lbs carrots (peeled and sliced diagonally to 1⁄4”-1⁄2” thickness)
• 1/2 cup water
• salt and pepper (to taste)
• 4 Tablespoons unsalted butter
• 1/4 cup light brown sugar (packed)
• finely chopped parsley (optional as garnish)

Instructions

1. Place carrots and water into a large skillet and heat over medium high until water comes to a boil. Sprinkle with salt and pepper. Reduce heat and simmer, stirring often, until water has evaporated completely and the carrots are beginning to soften.
2. Add butter and brown sugar, stirring and cooking until the brown sugar dissolves into the butter.
3. Cook approximately 5 minutes longer – the carrots should be fork tender and evenly coated in the sauce. The sauce will have reduced to a thick glaze.
4. Remove from heat. Season to taste with additional salt and pepper. Garnish with finely chopped parsley.

7. Veggie Twice Baked Potatoes

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

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: [‘8’, ‘8 servings’]

A cheesy twice baked potato filled with roasted broccoli, red and orange bell peppers, and corn. A colorful way to incorporate veggies into dinner!

Ingredients

• 4 Idaho potatoes
• 1 and 1/2 cups grated white Cheddar cheese
• 2 ounces butter
• 3 ounces cream cheese
• 3 ounces sour cream
• 1/4 cup milk or light cream
• 1 large head of broccoli
• 1/2 red bell pepper
• 1/2 orange bell pepper
• 1/2 cup corn (could be cooked frozen corn, canned, or fresh)
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• Olive oil
• Smoked paprika

Instructions

1. Gently wash, scrub, and dry the potatoes to clean them. Prick each potato several times with a fork, then microwave for 13 – 14 minutes. Make sure to remember to prick holes in the potato to allow the steam out!! If a knife can be inserted easily they’re done!
2. While the potatoes are cooking, preheat the oven to 425 degrees. Chop the broccoli, removing most of the stalk, and dice both of the halves of bell peppers. Pour into a baking sheet, drizzle with a little olive oil and sprinkle with a little salt. Bake for 25 minutes, then remove from the oven and reduce the oven temperature to 350 degrees.
3. To a large bowl add the butter and the cream cheese. When the potatoes are done carefully remove them from the microwave. Carefully slice them open length-wise and cut all along the perimeter leave a little bit of potato along the edge. Scoop out the interior potato and add it to the bowl with the butter and the cream cheese. Repeat until all potatoes have been scooped, you should have 8 empty potato skins. It’s ok if the skin breaks on some, they don’t have to be perfect! See above in the post for instructions on how to cut and scoop the potatoes.
4. Mash the potatoes a bit, add the sour cream and pour in the milk and continue to mash. Season with the salt, pepper, and garlic powder and stir to combine. Mash these to the texture you want, I like my twice baked potatoes to be a bit chunkier than mashed potatoes, but if you want totally smooth keep mashing until all the lumps are gone! Mix in 1 cup of the Cheddar cheese, and lastly add in all the roasted veggies and the corn and gently stir until everything is blended.
5. Fill the potato shells with this mixture, top each potato with a little more Cheddar cheese, and sprinkle each with some smoked paprika. Bake for 15 minutes, then place under the broiler for a 1-3 minutes until the cheese gets browned.

Serve with sour cream, ketchup, or ranch!

8. Garlic Butter Pasta

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

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

This simple side dish goes with chicken, ground beef, seafood and more.

Ingredients

• 8 ounces (225g) spaghetti
• 4 tablespoons butter
• 3 garlic cloves (minced)
• Pinch lemon zest (optional)
• ½ cup (120ml) reserved pasta water ( divided)
• ½ cup (45g) Parmesan cheese (grated)
• salt and pepper ( to taste)
• parsley (for garnish (optional))

Instructions

1. Cook the pasta in salted water according to package instructions until slightly al dente. Drain the pasta, reserving ½ cup of pasta water.
2. Heat butter over low-medium heat, add in minced garlic, and cook for about 60 seconds until fragrant (be careful not to burn it).
3. Switch off the heat and add in the pasta, half of the reserved pasta water, lemon zest (if using), and cheese, Stir until well coated and creamy. Add more water as needed.
4. Season with salt and pepper, garnish with chopped parsley, and serve.

9. Spinach and Potato Salad

Spicy Potato Salad With Spinach 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 servings’]

Spicy potato salad is a super easy summer side dish made with fresh spinach, baby potatoes, spring onion and spiced up with turmeric, chili, curry powder and grama masala. It is incredibly flavourful and goes well with roasted chicken!

Ingredients

• 250 g baby potatoes
• 60 g yogurt
• 60 g mayonnaise
• 1 tsp medium curry powder
• 1/2 tsp ground turmeric
• 1/2 tsp grama masala
• 1/4 tsp chili powder
• 1 tsp granulated sugar
• 6 spring onion (, thinly sliced)
• 1/3 cup spinach leaves (, chopped)
• 1/4 cup fresh cilantro leaves (, chopped)
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Instructions

1. Chop cilantro and spinach roughly. Thinly slice the spring onion.
2. Boil the potatoes until fully cooked, drain well, then put in a mixing bowl.
3. Mix in yogurt, mayonnaise, spinach, spring onion, cilantro, sugar, curry powder, Grama masala, ground turmeric and chili powder and season with salt and pepper then serve.

10. Gouda and Roasted Vegetable Mac and Cheese

Baked Gouda Mac and Cheese with Roasted Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘9’]

This Baked Gouda Mac and Cheese with Roasted Veggies is a fancier take on the traditional dish. Filled with creamy, rich gouda and healthy roasted vegetables, it’s perfect for your next holiday affair.

Ingredients

• 8 oz pasta
• 1 cup pasta water
• ½ cup white onion (diced)
• ½ red bell pepper (diced)
• 1 small jalapeno (diced)
• 1 cup mushrooms (diced)
• 1 bushel broccolini
• 2 tbsp cold water
• 1 tbsp butter
• ½ cup gouda cheese (grated)
• 1 cup specialty gouda cheese (can be flavored or the same as above (I used a truffle gouda cheese))
• 1 cup milk
• pinch cracked pepper
• 1 tsp red pepper flakes
• pinch truffle salt
• 1 cup crackers (crushed)

Instructions

1. Make pasta according to box instructions. Set aside 1 cup of pasta water for the cheese sauce.
2. While pasta is cooking, dice white onion, red pepper, jalapeno, mushrooms, and a small bushel of broccolini.
3. Heat a skillet to medium heat. Add a tablespoon of butter and sauté the vegetables. Once slightly charred, add a splash of cold water and cover skillet to let broccolini to steam.
4. Add cooked noodles to the pan. Then, toss with the vegetables.
5. Heat another tablespoon of butter in a sauce pot. Then, add pasta water, finely shredded gouda cheese, and milk. Grate wedge of specialty gouda over the sauce pot. You should have about 1 1/2 cups of shredded gouda in total.
6. Whisk cheese sauce continuously until all the cheese is melted. Then, add in cracked pepper, red pepper flakes, and a dash of truffle salt.
7. Grease a baking dish. Add in noodles and vegetables. Pour on cheese sauce and stir together.
8. Layer mac and cheese with 1 cup of finely crushed crackers. Top with more finely grated fresh gouda if desired.
9. Bake at 350°F for 15-18 minutes or until the cheese is melted and the crackers are lightly toasted. Serve immediately and enjoy!

11. Dill Pickle Salad

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

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

A delicious copycat of Taylor Farms Dill Pickle Salad that’s easy, delicious and helps to cut down on plastic waste by making everything from scratch.

Ingredients

• 2/3 cups Mayonnaise
• 1/2 cup Sour Cream
• 1/3 cup Buttermilk
• 1 tablespoon Dill Pickle (finely diced)
• 2 tablespoons Pickle Juice
• 1 teaspoon Sugar
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1 teaspoon Dried Dill
• 2 tablespoons Fresh Chives (sliced)
• 1 tablespoon Fresh Dill (optional)
• 1 teaspoon Coriander Seed
• 1/2 teaspoon Mustard Powder
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1 + 1/2 teaspoons Dried Dill
• 1/4 teaspoon Rosemary
• 1/2 teaspoon Citric Acid
• 1 tablespoon Kosher Salt
• 1/2 head Romaine Lettuce
• 1 cup Kale (stems removed)
• 1/2 cup Red Cabbage
• 1/2 cup Green Cabbage
• 1/2 head Cauliflower (raw, chopped small)
• 2 Radishes (thinly sliced)
• 1/4 cup Feta Cheese (crumbled)
• 1/2 cup Breadcrumbs (see notes)
• 1 tablespoon Dill Seasoning (or to taste)
• 1/4 cup Dill Pickle Ranch Dressing (or to taste)

Instructions Dill Pickle Seasoning

1. Combine all ingredients and grind in a mortar and pestle or a spice grinder. Once fully pulverized, set aside. The spice blend is good for up to 4 months.

Dill Pickle Ranch Dressing

1. Combine all ingredients together. If desired, the dressing can be blended or mixed in a food processor. If your buttermilk is fresh – the dressing stores in the fridge for up to 2 weeks. See notes.

Assembly

1. If you’re making your own breadcrumbs, bake the stale bread tossed in melted butter at 350 until slightly crispy. Let cool and mix them in a food processor until they’re the texture of small pebbles.
2. Remove the stems from the kale and slice all of the vegetables into small (1/2 inch – 1 inch) pieces. Break up the feta and add it to the vegetables along with the breadcrumbs. Mix until well combined.
3. Once ready to plate, pour 1 tablespoon of the spice blend and 1/2 cup of dressing over the salad. Mix until thoroughly combined and evenly distributed.
4. Serve immediately. The mixed salad is good for 1-2 days in the fridge.

12. Green Beans Almondine

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

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘5’, ‘5 servings’]

Buttery green beans, almonds and seasonings come together in green beans almondine to create a vegetable side dish that even the pickiest of eaters enjoy.

Ingredients

• 1 pound fresh green beans (washed and trimmed)
• 1 tablespoon butter
• 1/2 cup raw almonds (sliced)
• 2 tablespoons oil (olive oil works well)
• 2 shallots, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Bring a pot of salted water up to a boil. Add in the green beans and cook for four to five minutes. While green beans are cooking, prepare a bowl with ice water, then transfer the green beans to the ice water when done cooking.
2. In a large sauté pan, melt the butter over medium heat. Stir in the almonds and cook for 3 to 4 minutes until golden brown and toasty. Remove the almonds from the pan and set aside.
3. Heat the oil in the pan over medium heat and add the shallots, cook for two minutes. Drain the green beans from the ice bath and add them back into the pan.
4. Stir in the lemon juice, salt, and pepper. Cook until the green beans are warmed through. Stir in almonds, top with the fresh parsley and serve immediately.

13. Calabrese Potato Salad

Calabrese Potato Salad with Green Beans + Tomatoes (Italian, No-Mayo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This simple mayo-free Italian potato salad recipe includes fresh & dried oregano, olive oil, & red wine vinegar. A Calabrian family favorite!

Ingredients

• 48 ounces 3 pounds baby potatoes (preferably multicolored), (quartered)
• 1 tablespoon plus 1 teaspoon kosher salt, (divided (see notes))
• 14 ounces green beans, (trimmed and halved)
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, (minced)
• 1 teaspoon minced fresh oregano
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly cracked black pepper
• 2 cups chopped tomatoes, (see notes)

Instructions

1. Put potatoes and 1 tablespoon kosher salt in a large pot. Cover with cold water by at least 3 inches and place on the stovetop over high heat. Once the water comes to a boil, add beans.
2. Once the water comes back up to a boil, reduce heat to medium and let cook, stirring occasionally, until the potatoes are fork tender (about 10-15 minutes, depending on the size of your potatoes). Drain well.
3. Transfer potatoes and beans to a large bowl. Drizzle oil and vinegar onto the hot potatoes and beans. Add minced garlic, fresh and dried oregano, remaining 1 teaspoon of kosher salt, and black pepper. Add chopped tomatoes and toss everything together well.
4. Allow salad to sit out at room temperature for 15-30 minutes to cool. Give it another good stir, cover, and refrigerate until well chilled.
5. Taste for seasoning and add more salt and pepper if needed before serving.

14. Crispy Parmesan Brussels Sprouts

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

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

Say goodbye to that yucky face your family makes when you say you’re making brussel sprouts for dinner. These Crispy Parmesan Crusted Brussel Sprouts are cheesy, crunchy, warm and delicious.

Ingredients

• 4 cups brussel sprouts (washed and quartered)
• ¼ cup panko breadcrumbs
• ¼ cup parmesan cheese (grated)
• t tbsp oil (olive, avocado, or canola)
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Preheat the oven to 425°F. Line a sheet pan with tin parchment paper. Wash and dry brussel sprouts. Cut off the stem, then cut into quarters and place on the pan.
2. In a small bowl, fold together panko crumbs, parmesan, and seasoning.
3. Coat brussel sprouts with olive oil or cooking spray. Then pour dry mixture onto the brussel sprouts. Toss on the pan until evenly coated.
4. Bake for 20-25 minutes until brussel sprouts are nice and crispy! Enjoy!

15. Potatoes Au Gratin with Pancetta and Leeks

Potatoes au Gratin with Pancetta and Leeks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT75M · Total: PT95M · Yield: [’12’, ’12 servings’]

Thinly sliced potatoes layered up with sautéed leeks, crispy pancetta, gruyere and parmesan cheese topped with a delectable gorgonzola and thyme cream sauce and finished off with an extra layer of melty cheese. The perfect indulgent side dish of your dreams!

Ingredients

• 3 lb medium/large Yukon gold potatoes
• 8 oz gruyere cheese
• 8 oz fresh mozzarella cheese
• 1/4 cup shredded parmesan
• 6 oz diced pancetta
• 2 leeks, white and light green portions
• 2 cloves garlic, crushed (I recommend fresh rather than from a jar.)
• 1 tsp fresh thyme
• 2 cups heavy cream
• 1 cup whole milk
• 1 bay leaf
• 1 sprig of fresh thyme
• 1/3 cup crumbled gorgonzola cheese
• 1/2 tsp whole grain or coarsely ground mustard
• pinch of nutmeg
• salt & pepper

Instructions

1. Prepare your ingredients. Peel the potatoes and use a mandoline slicer to cut 1/8th inch slices. Set aside. Wash the leeks by slicing them in half then running water along the insides of the layers. Then thinly slice and set aside. Shred the gruyere, mozzarella and parmesan cheese and mix in a large bowl. Then remove one cup of the shredded cheese (for the topping) and set aside. Then preheat the oven to 375 degrees F.
2. Heat a large sauce pan or Dutch oven over medium high heat and add in the diced pancetta. Cook until the fat has rendered and the pancetta is crispy, about 5 minutes. Use a slotted spoon to remove the cooked pancetta to a small bowl or plate and set aside. Do not throw out the drippings.
3. Add a swig of olive oil to the pot and then add in the leeks, crushed garlic and 1 tsp of fresh thyme leaves. Cook over medium for about 5 minutes until the leeks are tender. Remove from the pot to a bowl and set aside.
4. In the same pot over medium to medium high heat add in 2 cups heavy cream, 1 cup of whole milk, 1 bay leaf and a sprig of fresh thyme. Stirring frequently bring the mixture to just below a simmer, about 5-7 minutes. Then remove the bay leaf and thyme from the pot and turn the heat down to low. Add in 1/3rd cup of crumbled gorgonzola, a pinch of nutmeg, salt and pepper and half a tsp of mustard. Mix until well combined and remove from the heat. Taste and add any additional salt and pepper to your preference.
5. To assemble the gratin spray a little olive oil on the bottom of the casserole dish then shingle on the potatoes slices in a single layer. Spoon about half of the cooked leeks on top of the potatoes then sprinkle half of the cooked pancetta over the leeks. Top that with about half of the shredded cheese (be sure not to use the reserved cup). Repeat the layers of potatoes, leeks, pancetta and cheese and the finish with a final layer of potatoes. Pour them cream sauce evenly over the top of the potatoes. Then sprinkle the reserved cup of cheese evenly over the top.
6. Cover the gratin with a lid or foil and cook at 375 degrees F for 30 minutes. Then remove the covering, turn the heat up to 400 degrees F and cook for an additional 25 minutes. You can broil the gratin for 30 seconds to a minute at the end to really brown the cheese if you’d like.
7. Remove from the oven and allow to cool for at least 15 minutes before serving. Enjoy!

16. Tropical Mango Coleslaw

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

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

This tropical mango coleslaw has the traditional ingredients of cabbage and carrot, but adds some extra fruity flavour with delicious mango. Instead of a heavy mayonnaise it it has a lighter oil and vinegar dressing, with fresh mint and green onion. Serves 6 as a side-dish.

Ingredients

• 1/2 small red cabbage (finely diced or shredded)
• 1/2 small white cabbage (finely diced or shredded)
• 1 mango (diced)
• 1 green onion (finely sliced, optional)
• small handful fresh mint leaves (finely diced)
• small handful fresh cilantro / coriander (finely diced)
• 1 carrot (grated)
• 1 tbsp pumpkin seeds (optional)
• 1 tbsp extra virgin olive oil
• 1/2 tsp apple cider vinegar (or white distilled vinegar)
• pinch salt
• pinch black pepper (optional)

Instructions

1. Dice the mango, cabbage, mint and cilantro. Grate the carrot. Combine in a bowl.
2. Make the dressing by combining the oil, vinegar, salt and pepper (if using). Stir or whisk to combine. Drizzle over the slaw and stir to combine. Garnish with pumpkin seeds and green onion, if using.
3. Serve immediately and enjoy!

17. Herb Salad with Shaved Parmesan

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

Recipe details: Prep: PT15M · Yield: [‘4’]

This simple herb-filled salad is bursting with flavor! Fresh mint, watercress, dill, chives, and parsley are tossed with a zippy lemon, vinaigrette then topped with shaved parmesan cheese.

Ingredients

• 1 loosely packed cup parsley leaves
• 1 loosely packed cup mint leaves
• 1 loosely packed cup torn dill
• 2 cups watercress (thin stems and leaves only)
• 1/2 loosely packed snipped chives
• 1/2 cup shaved parmesan cheese (use a vegetable peeler to shave long ribbons of fresh Parmesan)
• 1 tablespoons dijon mustard
• 2 tablespoons lemon juice
• 3 tablespoons olive oil
• zest from one lemon
• salt and pepper

Instructions

1. Wash the herbs in ice-cold water and spin dry in a salad spinner, then lay them out on a towel to air-dry for a little while.
2. To make the dressing whisk together the dijon mustard and lemon juice and zest then slowly stream in the olive oil. Season with salt and pepper.
3. Toss all of the herbs, watercress, and shaved parmesan cheese together with the dressing. Season with salt and pepper and serve immediately.

18. Roasted Fingerling Potatoes with Garlic and Rosemary

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

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

These oven-roasted fingerling potatoes are crispy on the outside, creamy on the inside and infused with olive oil, garlic, and rosemary!

Ingredients

• 1 lb fingerling potatoes (cut in half lengthwise )
• 1/4 c olive oil
• 4 tbsp butter
• 4 sprigs rosemary
• 4 sprigs thyme
• 5 cloves of garlic (whole)
• salt and pepper

Instructions

1. Preheat your oven to 425. In a large bowl toss the potatoes with the herbs, oil, butter and a generous pinch of salt and pepper. Arrange the potatoes on a large baking tray, cut side down.
2. Bake for 25-30 minutes, stirring occasionally until they are crispy and golden brown. Transfer the potatoes to a bowl and top with any remaining olive oil, butter, and herbs from the roasting pan.

19. Instant Pot Herbed Potato Salad

Easy Instant Pot Herbed Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Quick-cooking baby potatoes and fresh herbs come together in this easy Instant Pot potato salad recipe (stovetop directions included).

Ingredients

• 48 ounces (3 pounds) baby potatoes (preferably multicolored)
• 1 cup water, (more if cooking on the stovetop)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh oregano
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh parsley
• 1/2 cup thinly sliced green onions, (about 4 small or 2 large)
• 1/4 cup plus 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons kosher salt, (plus more for the water if cooking on the stovetop)
• 1 1/2 teaspoon malt vinegar
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. To cook potatoes with an Instant Pot: Add 1 cup cold water to the inner pot of the pressure cooker. Place a steamer basket on top of the water, then add the potatoes on top. Seal and secure the lid, cook on high pressure for 15 minutes, then carefully do a “quick release” of the pressure. Once the pressure has fully released, open the lid and transfer the potatoes to a large bowl.
2. To cook potatoes on the stovetop: Place potatoes in a large saucepan or Dutch oven and cover with cold water by a few inches. Add 1 teaspoon of kosher salt and bring to a boil over high heat. Once boiling, reduce the heat to maintain a gentle boil. Cook until the potatoes are tender when pierced with a knife or fork, about 10-15 minutes. Drain potatoes and transfer to a large bowl.
3. Smash potatoes with a potato masher or large fork (I actually like using a meat chopper for this job!).
4. Add dill, oregano, chives, parsley, green onions, mayonnaise, mustard, kosher salt, malt vinegar, and black pepper. Stir well to combine. Taste for seasoning and add more salt if needed. Cover and refrigerate until ready to serve.

20. Instant Pot Parmesan Risotto

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

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT15M · Yield: [‘8’]

This creamy parmesan risotto makes a perfectly warm and comforting side dish to any meal. This quick and easy pressure cooker recipe will let you enjoy this wonderful side any time.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons butter (unsalted)
• 2 cups arborio rice (may substitute with any short-grain white rice you have on hand)
• 2 tablespoons dried minced onion
• ¼ cup white cooking wine
• 4 cups unsalted chicken stock
• 1 ½ teaspoons kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• ½ cup parmesan cheese (grated)

Instructions

1. Warm Oil & Butter: Turn your Instant Pot on ‘Sauté’ and adjust the heat level to ‘Normal’. Once the digital display reads ‘Hot’, add the oil and butter to the pot. Allow the butter to melt.
2. Sauté Rice & Minced Onion: Add the rice and stir into the butter until it is fully coated. Add the minced onion and toss it with the rice. Allow the rice to continue sautéing for another minute or two, stirring constantly.
3. Deglaze With White Wine: Add the white wine to the pot and deglaze the bottom of the pot by scraping it with a wooden spoon. Make sure to scrape any bits that may be stuck to the bottom. Most of the wine will cook off while deglazing.
4. Add Stock & Spices: Add the 4 cups of stock and the remaining spices to the pot and mix everything well. Cancel out of the ‘Sauté’ function.
5. 5-Minute Cook Time:: Close the lid and set the pot to ‘Sealing’. Press the ‘Pressure Cook’ or ‘Manual’ button and cook on high for 5 minutes.
6. Quick Pressure Release: Once the cooking time has completed, perform a Quick Pressure Release by switching the pressure release valve from ‘Sealing’ to ‘Venting’. Once the pin has dropped, open your pot.
7. Mix In Cheese:  Give the rice a good stir and add the parmesan cheese. Stir the cheese into the rice until it melts in.
8. Serve immediately and enjoy!

21. Summer Squash Succotash

Summer Squash Succotash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M

This summer squash succotash is a great recipe for using all of the wonderful produce that your garden is producing right now.

Ingredients

• 2 tablespoons unsalted butter
• 12 ounces summer squash, such as patty pan, cupcake, zucchini, or crook neck, cut into 1 inch pieces, skin on. I used half patty pan and cupcake.
• 1 red bell pepper, chopped
• 1 cup fresh or frozen corn kernels
• 1 cup frozen baby lima beans, thawed
• 1 1/2 tsp kosher salt
• 1 tsp chopped fresh thyme
• 1/4 tsp freshly ground black pepper
• 1 cup halved cherry tomatoes. I used half red and yellow.
• 2 tablespoons fresh lemon juice
• 1 tablespoon thinly sliced fresh chives

Instructions

1. Melt the butter in a 12 inch skillet over medium high heat. Add the squash and red bell pepper and cook, stirring occasionally for about 3 minutes.
2. Add the corn kernels, lima beans, salt, thyme, and pepper. Cook, stirring occasionally, for about 3 minutes.
3. Stir in the cherry tomatoes, add the lemon juice, stir, and sprinkle with the fresh chives. Serve immediately.

22. Roasted Broccoli and Cauliflower

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

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

My roasted broccoli and cauliflower recipe with parmesan and garlic is so easy, using just 5 ingredients. A delicious way to eat veggies!

Ingredients

• 4 cups Broccoli ((cut into florets; fresh or frozen))
• 4 cups Cauliflower ((cut into florets; fresh or frozen))
• 1/3 cup Olive oil
• 6 cloves Garlic ((minced))
• 2/3 cup Grated parmesan cheese ((divided))
• Sea salt ((to taste))
• Black pepper ((to taste))

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet (or two smaller ones that can fit side by side) with foil, or use a quality non-stick baking sheet like this and skip lining it.
2. Mix the broccoli and cauliflower florets in a large bowl. Add the olive oil, garlic, and half of the parmesan cheese. Toss to coat. Sprinkle with sea salt and black pepper, then toss again.
3. Arrange the veggies in a single layer on the lined baking sheet(s), giving them plenty of space. Roast for 25-30 minutes for fresh florets or 30-35 minutes for frozen ones, tossing halfway through, until the edges are browned.
4. Right before serving, toss the roasted broccoli and cauliflower with the remaining parmesan cheese. Sprinkle with additional salt & pepper to taste if needed.

23. Air Fryer Butternut Squash

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

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

A simple, great side dish for air fryer butternut squash. Make this recipe in 20 minutes or less and it will be your new favorite recipe for busy weeknights to holiday dinners.

Ingredients

• 1 Whole, Butternut Squash (About 3-4 cups total)
• 2 tsp Olive oil (or avocado oil )
• 1 tsp Sea Salt
• 1 tsp Black Pepper
• 1/2 tsp Aleppo Pepper (or Cayenne Pepper)
• 1/4 cup Honey
• 1/ 4 cup Crumbled Goat Cheese
• 1/4 cup Fresh Basil (Chiffonade )

Instructions

1. Start by removing the skin and seeds from your butternut squash. Read throug the article above for tips on prepping and cutting your squash.
2. Cut the squash into 1-inch cubes and place them in a mixing bowl.
3. To the bowl, add the olive oil and dry seasonings (salt, pepper, and aleppo pepper)
4. Preheat your air fryer to 370 degrees F. Place your squash cubes in a single layer in your air fryer basket. Do not overcrowd.
5. Cook for a total of 20 minutes, but flip the squash pieces halfway through the cooking process for even browning and carmelization.
6. Once they are fork tender, remove from the air fryer and toss in some honey in a serving bowl. Garnish with the goat cheese and fresh basil and serve!

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.