Side Dishes
Black Garlic Cauliflower Balls
2 cups riced cauliflower
2 cloves black garlic
2 tbsp olive oil
pinch truffle salt/pepper
1/2 cup white onion, diced
1 egg
1/4 cup nutritional yeast
2 cups bread crumbs
2 cups canola oil
1/2 cup shredded parm (more for topping)
1 bunch of basil
Sauce:
1/2 cup Greek yogo
1 lemon squeezed
1 tbsp sriracha
In a cast iron skillet, heat olive oil then add garlic and onions
Cook for 1-2 minutes then add riced cauliflower
Cook for 5-7 minutes until partially tender
Remove from the stove top and let cool
In a large bowl, stir together nutritional yeast, parm, egg, and cauliflower mixture
Take 3/4 of the mixture and blend in a NutriBullet or food processor lightly
Mix all of the cauliflower together (this riced cauli will add texture when you bite in and the blended cauli will keep it together)
Refrigerate for 30 minutes to an hour. Important!
Remove mixture, take 2 tbsp of mixture and roll into balls
Roll balls in bread crumbs evenly
Heat a large pot with canola oil until hot
Place balls in oil carefully and cook for 2-4 minutes, or until they float and are light brown
Mix sauce together while balls are cooking
Place cauliflower balls on a serving tray, drizzle sauce over them, add basil, parm, and serve!
Cauliflower is great because it can take on many flavors! These cauliflower balls remind me of hushpuppies but with a cool new twist!!
Jackfruit Taco Dip
2 cups black beans
1/2 tsp cumin
2 cloves garlic diced
1 tbsp olive oil
2 cups Greek yogurt
1 package of fiesta Ranch dry packet
2 cans of jackfruit, drained
1 tomato
1 jalapeno
1 cup of spinach diced
1/2 cup cotija cheese
2 clives diced
1 bag of corn chips
Pinch Tajin seasoning
Jackfruit Sauce:
1 small can red chipotle peppers
2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp ketchup
In a blender combine sauce ingredients to coat jackfruit
Combine greek yogurt and dry Ranch packet
In a large skillet, heat olive oil and garlic in a round skillet
Add black beans and cumin
Cook for 5-7 minutes, stirring occasionally
Mash with a meat mallet in the pan
Pull skillet off the heat
In a separate skillet heat jack fruit and sauce together for 3-4 minutes
Spread greek yogurt over the bean layer, then top with jackfruit
Top with diced tomatoes, chives, cotija cheese, spinach, Tajin seasoning, and jalapeno
Serve with chips and enjoy!
This dish shines more like a main dish than a side dish! Quite the party trick people will go crazy for!!
Peach Caprese Salad
2 tomatoes
1 peach
1 bunch of basil
1/2 cup walnuts
6 slices of fresh mozzarella cheese
Drizzle olive oil & balsamic vinegar
Pinch salt & pepper
Slice tomatoes into 6 slices as well as peaches
Pair together and drizzle with olive oil and balsamic vinegar
Sprinkle salt and pepper then serve
This is Italian grandma approved!! A nice twist on a classic Italian summer salad, you'll keep coming back for more!
Stuffed Grape Leaves
1 1/2 cups un-cooked rice
2 cups diced tomatoes
1 cup diced mint
1 cup diced cilantro
1/2 cup diced onions
1 lemon, sliced
1/2 cup pomegranate molasses
Pinch salt, pepper, and hot chili flakes
1 package grape leaves
3 cups water
In a small bowl combine un-cook rice, tomatoes, cilantro, mint, molasses, and stir
Take a grape leave and lay it out on a cutting board
Take a tablespoon of the mixture and place it in the grape leaf, rolling it with both sides turned in (should look like a little pigs in a blanket)
Do this until all the mixture is gone
Place grape leave rolls at the bottom of a pot and sprinkle with salt, pepper, and chili flakes
Place a few lemon slices on top
Place a plate on top of the rolls so they do not float
Cover with water and bring to a boil
Then let simmer, placing a lid over the top for 20-30 minutes
Once they are done and rice is cooked all the way, you may serve them hot or cold
This is a traditional Mediterranean dish that can be used as a main course or appetizer! They molasses keeps the rice from drying out and gives it a tangy flavor!
Domatokeftethese
(Tomato Fritters)
1 cup diced yellow onions
2 cups fresh, diced tomatoes
2 cloves roasted garlic diced
1 1/2 - 2 cups of wheat flour
1 lemon
1 bunch of mint chopped
Pinch salt & pepper
Pinch sea salt
1 cup greek yogurt
2 cup vegetable oil or avocado oil
In a large bowl combine onions, tomatoes, salt pepper, garlic, and handful of mint
Stir in flour slowly
With the tomato juice is should create a slurry
May need to add a little bit of water if tomatoes are not juicy
In a pot, heat oil to a high temperature
Spoon chucks of the batter into the oil and watch them fry
Cook for around 3 minutes or until crispy and the batter is done on the inside
Remove with a slotted spoon and place on a paper towel to remove excess oil
In a small bowl, squeeze the juice from half of the lemon and combine with yogurt and mint
Top fritters with greek yogurt mixture, lemon zest, and mint
This dish is one of my favorite! It combines the crispy texture from the fritters and cool, smooth flavor from the yogurt all in one. The mint really stands out in this dish, reminding you of a summer sunset.
Beet Infused Hummus
1/4 cup beet juice
2 cloves roasted garlic
1 1/2 cups chickpeas (garbanzo beans are the same)
3 tbsp. olive oil
1/4 tsp. cumin
1/4 tsp. smoked paprika
pinch salt & pepper
1/4 cup diced cucumber
2 ice cubes (helps keep hummus smooth)
1 radish thinly sliced for presentation
Dill for presentation
In a large food processor or nutribullet
Blend all ingredients until smooth
This side is a great source of protein and fiber! Use it as a dip, spread, or just eat it plain!! Whatever your heart desires.
Crack Cauliflower
2 cups of cauliflower florets
2 tbsp olive oil
1 tsp garlic salt
1/2 tsp cayenne
1 tbsp local honey
Heat oven to 400'
line baking sheet with tin foil and spray oil down
Mix cauliflower, olive oil, garlic salt, and cayenne on the sheet or in a small bowl then add to the sheet
Cook for 15 minutes, remove and drizzle honey over the cauliflower, stir
Turn the oven on broil and cook for an additional 3-5 minutes (depending on how hot your broiler is)
This cauliflower is crack because I can almost eat a full tray by myself every time! Use this as a great side dish, plain, or to add to any meal or pastas.
BLT Dip
1 pkg cream cheese
1 cup diced cherry tomatoes
1 clove garlic, diced
2 stalks of chives, or 2 tbsp onion, diced
1/2 cup cheddar cheese
1/2 tsp garlic salt
6 pieces of bacon chopped (or the whole package! Heck)
Heat up cream cheese in the microwave for 30 seconds to a minute or until creamy
Add all ingredients and stir
This dip is great for parties and has a fresh kick to it! It's not too heavy so you can enjoy the meal to come!!
Bomb Brussels Sprouts
1 lb brussels sprouts, halved
3 tbsp olive oil
1/2 pack of bacon chopped (or the whole thing!)
1 tbsp brown sugar
1/2 cup dried cranberries
Balsamic reduction
pinch salt/pepper
Heat oven to 400
Cover a sheet pan with parchment paper or tin foil
Toss together olive oil, salt, pepper, sprouts, and diced bacon
Cook for 15 minutes
Add brown sugar and cranberries, cook for another 5-7 minutes
Pull out of the oven and drizzle with balsamic reduction
Amazing by itself or great paired with blue cheese, turkey, or just about anything!! These are extremely hard to resist and one of my favorite dishes!
Thanksgiving Sweet Potatoes
2 medium sweet potatoes
1/2 cup marshmallows
2 tbsp unsalted butter, chopped
1 tbsp cinnamon
1/2 pomegranate
Set oven to 350'
Score sweet potatoes with a knife and wrap tightly in tinfoil
Put in the oven for 45-60 minutes or until sweet potatoes are soft
Remove from the oven and turn the oven up to broil
Slice the potatoes into chunks and put into a cast iron pan or oven safe dish
Sprinkle cinnamon, unsalted butter and marshmallows onto potatoes
Put in the oven for 3-5 minutes, or until marshmallows are brown
Top with pomegranate seeds
This is a great, simple dish for those who don't consider themselves savvy in the kitchen. Sweet potatoes are an amazing vegetable and don't require much more! Enjoy!!
Ultimate Jalapeno Poppers
6 jalapeños, halved (seeds removed)
1 cup cream cheese
1 package of Naked Bacon
1/2 cup shredded cheddar cheese
1/3 cup diced green peppers
1/4 cup diced red onion
2 cloves diced garlic
pinch salt and pepper
1 pack of back
2 tbsp olive oil
Heat oven to 400'
Cook bacon partially for 7-10 minutes (this will make it crispier when the poppers are actually cooked)
Microwave cream cheese in a bowl for 1 1/2 minutes or until smooth
Add shredded cheese, garlic, green peppers, onion, salt, and pepper to the cream cheese mixture and stir
Fill jalapeños with cream cheese mixture and wrap with the partially cooked bacon
Use a toothpick to secure the bacon
On a sheet pan, lay down foil coated with the olive oil and cook the poppers at 425' for 10 minutes or until crispy. You may also use a cast iron skillet with olive to fry the poppers
These poppers came to party!! Treat yourself or enjoy them with others! You won't regret it!!
Shishito Peppers & Greek Yogurt Garlic Aioli
1/2lb shishito peppers
1 tbsp olive oil
pinch salt and pepper
Aioli:
1 tbsp mayonnaise
1 tbsp roasted garlic, chopped
1/4 cup Greek yogurt
1 tbsp worcestershire sauce
squeeze of lemon or orange juice
Toppings:
Fresh grated parm
Pepper
Lemon/orange zest
Heat skillet with olive oil
Throw in shishito peppers, salt and pepper
Cook for 3-5 minutes or until skin is blistered
In a bowl combine aioli ingredients
Plate while shishitos are still hot
The coolness of the aioli and citrus will calm down the fire-ness of the shishito peppers!!
Spicy Garlic Pickles
Small cucumbers (sliced any way you like)
4-5 cloves of garlic
1 diced serrano pepper
2 cups of water
1 cup of white vinegar
7-10 peppercorn kernels
1/2 tsp. sugar
1 tbsp. salt
1 bunch of dill (ok if you don't have it on hand!)
In a small pot, bring water, vinegar, sugar, and salt to a boil
Reduce heat one boiling and mix well till sugar and salt is dissolved
In a small mason jar combine cucumbers, garlic, dill, peppercorns, and serrano peppers
Pour liquid mixture over ingredients, seal, and refrigerate for 5-7 days
They're so good! It's hard to wait 5 to 7 days!!
Summer Watermelon Salad
Watermelon (rind removed)
Balsamic reduction
1/4 Feta
1 cup Spinach
3 or more Basil leaves
1/2 cup Pistachios
Slice watermelon
Top with spinach, feta, pistachios, and basil
Drizzle balsamic reduction however you please!
This recipe is simple, easy, and can impress any crowd!
Healthy Spinach Artichoke Dip
1/2 bag of spinach
2 tbsp olive oil
1 clove garlic, diced
1 jar of artichokes, drained (I used ones seasoned in basil for a pesto taste)
1 cup, plain Greek yogurt
1/3 cup goat cheese (and more for topping)
3 tbsp bread crumbs (you can make your own by toasting bread in olive oil and putting it in a food processor)
3 leaves of basil, diced for presentation
Set oven to broil
In a medium skillet, heat olive oil and garlic
Once garlic begins to smell, add 2 big bunches of spinach (it'll cook down fast) for 2-3 minutes
Once spinach is wilted, add artichokes for another 2-3 minutes
Add yogurt and goat cheese, stir until well mixed
Top with bread crumbs and place in the broiler for 3-5 minutes or until top is brown and bubbly
Place remaining goat cheese on top, basil, & serve!
I've used this dip for parties but it also goes great in dishes like quinoa with shrimp or on top of potatoes!!
Roasted Pepper Hummus
1 can drained cannelloni beans
1 cup, diced marinated red peppers
1 clove garlic, diced
2 tbsp olive oil
pinch salt, pepper, cumin
Put all those ingredients in a food processor and you're done!!
You don't have to dice the garlic or peppers, but I'm always scared they won't distribute evenly. Also, add water until the consistency you want.
Sweet/Salty Baguette
1 Baguette (or french loaf)
Brie cheese
prosciutto
2 tbsp. olive oil
2 tbsp. brown sugar
1 granny smith apple, sliced thin
Bunch fresh asparagus
Balsamic reduction
Heat skillet and oven to 300
Cut baguette in half and brush with olive oil
Toast in skillet for about 2 minutes or until golden brown
Lay slices of brie cheese on the baguette and throw in the oven until nice and melted
place green apples, prosciutto, and asparagus on top
Sprinkle with brown sugar and drizzle with balsamic reduction
There are so many awesome textures, flavors, and temperatures in this side dish!! I honestly could eat it as a meal! Enjoy
Garden Guacamole
3 ripe avocados
1 clove diced garlic
1/4 cup diced red onions
1 cup diced red tomatoes
1/2 fresh lemon squeezed
1/2 cup diced green peppers
1 thai chili diced (if you like it hot!)
pinch salt & pepper
Peel avocados, mush with a fork
Add all ingredients in a bowl
Mix & Enjoy!!
The fresh lemon adds so much flavor and brings out all of the fresh ingredients!!!
Summer Garden Soup
2 corn cobs
1 bunch of sliced basil
3 tbsp olive oil
pinch pepper & salt
2 cloves diced garlic
1 diced potato (pick a color, any color)
1/2 cup greek yogurt
1 cup diced cherry tomatoes
1 tsp cumin
1 tsp paprika
2 strips cooked bacon, chopped (make the whole pack to snack on)
1/2 cup water (or more if you like a thinner soup)
Add a handful of cheese if you want! This can also be used as a dip if you subtract the water and let chill.
Heat medium skillet with 1 tbsp olive oil, add diced potatoes (if you're short on time, microwave them first so they cook faster)
Cook until brown, around 15 minutes
In a small bowl combine olive oil, pepper salt, garlic, and basil (save some basil for topping)
Preheat grill and coat corn cobs with dressing above
Throw on the grill, turning for about 10 minutes (kernels will be golden yellow)
Once done, cut the kernels off the corn and add in a large bowl
Combine the roasted potatoes, tomatoes, greek yogurt, cumin, paprika, and water in the bowl as well (and cheese!)
Top with bacon and extra basil for presentation
The greek yogurt adds great protein and is healthier than your typical heavy cream!
Sweet Potato Toast
(Great Combo of Carbs)
1 sweet potato
Slice whole wheat bread
1 tbsp olive oil
Pinch of cinnamon
1 tbsp pepita seeds
1 tbsp feta cheese
1 tbsp brown sugar
Sprig of rosemary for color
Spread olive oil on both sides of bread (use more olive oil if needed)
Toast in a skillet till brown
While the toast is toasting! Time to make mashed sweet potatoes (Easiest way is to puncture holes in the sweet potato, put it in a plastic baggie and throw in the microwave for 7 minutes... or longer if it's a biggin)
Let cool and remove potato's skin (can use them as chips if you put some olive oil, garlic salt on them and toast them in a skillet!)
Mash the potato with cinnamon and spread across the toast
Add everything else!
The feta should melt with the brown sugar and create a sweet and salty combo!! You'll also get a smooth texture of the sweet potato with the crunch of the toast and pepita seeds!