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

  1. In a cast iron skillet, heat olive oil then add garlic and onions

  2. Cook for 1-2 minutes then add riced cauliflower

  3. Cook for 5-7 minutes until partially tender

  4. Remove from the stove top and let cool

  5. In a large bowl, stir together nutritional yeast, parm, egg, and cauliflower mixture

  6. Take 3/4 of the mixture and blend in a NutriBullet or food processor lightly

  7. Mix all of the cauliflower together (this riced cauli will add texture when you bite in and the blended cauli will keep it together)

  8. Refrigerate for 30 minutes to an hour. Important!

  9. Remove mixture, take 2 tbsp of mixture and roll into balls

  10. Roll balls in bread crumbs evenly

  11. Heat a large pot with canola oil until hot

  12. Place balls in oil carefully and cook for 2-4 minutes, or until they float and are light brown

  13. Mix sauce together while balls are cooking

  14. 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

  1. In a blender combine sauce ingredients to coat jackfruit

  2. Combine greek yogurt and dry Ranch packet

  3. In a large skillet, heat olive oil and garlic in a round skillet

  4. Add black beans and cumin

  5. Cook for 5-7 minutes, stirring occasionally

  6. Mash with a meat mallet in the pan

  7. Pull skillet off the heat

  8. In a separate skillet heat jack fruit and sauce together for 3-4 minutes

  9. Spread greek yogurt over the bean layer, then top with jackfruit

  10. Top with diced tomatoes, chives, cotija cheese, spinach, Tajin seasoning, and jalapeno

  11. 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

  1. Slice tomatoes into 6 slices as well as peaches

  2. Pair together and drizzle with olive oil and balsamic vinegar

  3. 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

  1. In a small bowl combine un-cook rice, tomatoes, cilantro, mint, molasses, and stir

  2. Take a grape leave and lay it out on a cutting board

  3. 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)

  4. Do this until all the mixture is gone

  5. Place grape leave rolls at the bottom of a pot and sprinkle with salt, pepper, and chili flakes

  6. Place a few lemon slices on top

  7. Place a plate on top of the rolls so they do not float

  8. Cover with water and bring to a boil

  9. Then let simmer, placing a lid over the top for 20-30 minutes

  10. 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

  1. In a large bowl combine onions, tomatoes, salt pepper, garlic, and handful of mint

  2. 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

  3. In a pot, heat oil to a high temperature

  4. Spoon chucks of the batter into the oil and watch them fry

  5. Cook for around 3 minutes or until crispy and the batter is done on the inside

  6. Remove with a slotted spoon and place on a paper towel to remove excess oil

  7. In a small bowl, squeeze the juice from half of the lemon and combine with yogurt and mint

  8. 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

  1. In a large food processor or nutribullet

  2. 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

  1. Heat oven to 400'

  2. line baking sheet with tin foil and spray oil down

  3. Mix cauliflower, olive oil, garlic salt, and cayenne on the sheet or in a small bowl then add to the sheet

  4. Cook for 15 minutes, remove and drizzle honey over the cauliflower, stir

  5. 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)

  1. Heat up cream cheese in the microwave for 30 seconds to a minute or until creamy

  2. 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

  1. Heat oven to 400

  2. Cover a sheet pan with parchment paper or tin foil

  3. Toss together olive oil, salt, pepper, sprouts, and diced bacon

  4. Cook for 15 minutes

  5. Add brown sugar and cranberries, cook for another 5-7 minutes

  6. 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

  1. Set oven to 350'

  2. Score sweet potatoes with a knife and wrap tightly in tinfoil

  3. Put in the oven for 45-60 minutes or until sweet potatoes are soft

  4. Remove from the oven and turn the oven up to broil

  5. Slice the potatoes into chunks and put into a cast iron pan or oven safe dish

  6. Sprinkle cinnamon, unsalted butter and marshmallows onto potatoes

  7. Put in the oven for 3-5 minutes, or until marshmallows are brown

  8. 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

  1. Heat oven to 400'

  2. Cook bacon partially for 7-10 minutes (this will make it crispier when the poppers are actually cooked)

  3. Microwave cream cheese in a bowl for 1 1/2 minutes or until smooth

  4. Add shredded cheese, garlic, green peppers, onion, salt, and pepper to the cream cheese mixture and stir

  5. Fill jalapeños with cream cheese mixture and wrap with the partially cooked bacon

  6. Use a toothpick to secure the bacon

  7. 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

  1. Heat skillet with olive oil

  2. Throw in shishito peppers, salt and pepper

  3. Cook for 3-5 minutes or until skin is blistered

  4. In a bowl combine aioli ingredients

  5. 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!)

  1. In a small pot, bring water, vinegar, sugar, and salt to a boil

  2. Reduce heat one boiling and mix well till sugar and salt is dissolved

  3. In a small mason jar combine cucumbers, garlic, dill, peppercorns, and serrano peppers

  4. 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

  1. Slice watermelon

  2. Top with spinach, feta, pistachios, and basil

  3. 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

  1. Set oven to broil

  2. In a medium skillet, heat olive oil and garlic

  3. Once garlic begins to smell, add 2 big bunches of spinach (it'll cook down fast) for 2-3 minutes

  4. Once spinach is wilted, add artichokes for another 2-3 minutes

  5. Add yogurt and goat cheese, stir until well mixed

  6. Top with bread crumbs and place in the broiler for 3-5 minutes or until top is brown and bubbly

  7. 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

  1. 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

  1. Heat skillet and oven to 300

  2. Cut baguette in half and brush with olive oil

  3. Toast in skillet for about 2 minutes or until golden brown

  4. Lay slices of brie cheese on the baguette and throw in the oven until nice and melted

  5. place green apples, prosciutto, and asparagus on top

  6. 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

  1. Peel avocados, mush with a fork

  2. Add all ingredients in a bowl

  3. 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.

  1. Heat medium skillet with 1 tbsp olive oil, add diced potatoes (if you're short on time, microwave them first so they cook faster)

  2. Cook until brown, around 15 minutes

  3. In a small bowl combine olive oil, pepper salt, garlic, and basil (save some basil for topping)

  4. Preheat grill and coat corn cobs with dressing above

  5. Throw on the grill, turning for about 10 minutes (kernels will be golden yellow)

  6. Once done, cut the kernels off the corn and add in a large bowl

  7. Combine the roasted potatoes, tomatoes, greek yogurt, cumin, paprika, and water in the bowl as well (and cheese!)

  8. 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

  1. Spread olive oil on both sides of bread (use more olive oil if needed)

  2. Toast in a skillet till brown

  3. 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)

  4. 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!)

  5. Mash the potato with cinnamon and spread across the toast

  6. 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!