Course: Side Dish

Minestrone Soup

Homemade Minestrone SOUP
Minestrone Soup
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Homemade Minestrone SOUP
Minestrone Soup
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Ingredients
  • 2 stalks celery sliced
  • 1 carrot chopped
  • 1/2 onion chopped
  • 1 zucchini chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 32 ounces chicken broth
  • 1 can diced tomatoes
  • 1 can cannellini beans
  • 2 tablespoons pesto
  • 1 teaspoon Greek seasoning
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/2 cup grated Parmesan cheese
Servings:
Instructions
  1. Drain and rinse cannellini beans and set aside.
  2. Sauté celery, onion, garlic, carrot, and zucchini in olive oil for about 10 minutes.
  3. Stir in broth and tomatoes and bring to a boil.
  4. Reduce heat and simmer partially covered for 20 minutes.
  5. Add beans, pesto, Greek seasoning, salt, and pepper. Simmer for 5-10 minutes.
  6. Ladle soup into bowls and garnish with grated Parmesan cheese.
Recipe Notes

Recipe courtesy of Carla Cohen

Spinach, Strawberry, and Quinoa Salad

Packed with flavor and nutrients, this salad is the perfect pairing with any type of meal.

Spinach, Strawberry, and Quinoa Salad
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Servings
4
Servings
4
Spinach, Strawberry, and Quinoa Salad
Print Recipe
Servings
4
Servings
4
Ingredients
  • 2-3 cups baby spinach
  • 8-10 large strawberries sliced
  • 2 cups cooked quinoa
  • 4 tomatoes sliced
  • ¼ cup nuts chopped
  • Dressing of your choice
Servings:
Instructions
  1. Combine all the ingredients in a large bowl. Add dressing right before serving.
Recipe Notes

Recipe courtesy of mayihavethatrecipe.com.

Instant Pot Green Bean Casserole

Instant Pot Green Bean Casserole
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Instant Pot Green Bean Casserole
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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 1/2 cups mushrooms sliced
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3 tablespoons dry sherry
  • 14- to 16-ounce French-cut green beans frozen
  • 1/2 cup chicken or vegetable broth low-sodium
  • 1/4 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme chopped
  • 1/2 cup French-fried onions
Servings:
Instructions
  1. Using sauté mode, heat oil in a multicooker. Add mushrooms, onion powder, and salt. Cook, stirring until the mushrooms have released their liquid, about 6 minutes. Add sherry and cook until mostly evaporated, about 1 minute. Stir in green beans and broth. Turn off sauté mode. Close and lock the lid and cook on high pressure for 3 minutes. Carefully release the pressure manually.
  2. Whisk cream, flour, and thyme together in a small bowl. Stir into the green bean mixture and return the multicooker to sauté mode. Cook, stirring until bubbling and thickened for 3 to 5 minutes. Transfer to a serving dish and top with French-fried onions.
Recipe Notes

Recipe adapted from eatingwell.com

Asparagus and Watermelon Radish

This light, healthy, and refreshing side dish will perfectly accompany most any summer lunch or dinner on the patio.

Asparagus and Watermelon Radish
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Asparagus and Watermelon Radish
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Ingredients
  • 1 bunch asparagus shaved
  • 1/3 cup parsley
  • 2 watermelon radishes julienned
  • 1/2 cup Parmesan cheese
  • 2/3 cup sliced almonds
  • golden raisins
  • dressing of choice
  • salt and pepper to taste
Servings:
Instructions
  1. Shave asparagus using a vegetable peeler and place into large bowl. Add parsley, watermelon radishes, Parmesan, almonds, and golden raisins. Toss with dressing and season with salt and pepper to taste.
Recipe Notes

Recipe courtesy of Carla Cohen.

Lemon Parsley Potatoes

This savory side dish offers up fresh flavors, with a bright hint of lemon-and is a delicious complement to any meal.

Lemon Parsley Potatoes
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Lemon Parsley Potatoes
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Ingredients
  • 3 pounds baby red potatoes quartered
  • 1/2 cup butter melted
  • 3 tablespoons lemon juice
  • 3 tablespoons fresh parsley minced
Servings:
Instructions
  1. Cook potatoes in boiling salted water for 15 minutes, or until tender, and drain. In a small bowl, combine butter, lemon juice, and parsley. Gently pour mixture over the potatoes and stir until evenly coated.

Instant Pot Green Bean Casserole

What is the one ingredient that has been missing from the classic green bean casserole recipe? An Instant Pot! Now you can make this holiday favorite in a flash, just in time for your guests to start arriving.

INSTANT POT GREEN BEAN CASSEROLE
Instant Pot Green Bean Casserole
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INSTANT POT GREEN BEAN CASSEROLE
Instant Pot Green Bean Casserole
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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces mushrooms, sliced 2 1/2 cups
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3 tablespoons dry sherry
  • 1 package frozen French-cut green beans 14-16 ounce
  • 1/2 cup low-sodium chicken or vegetable broth
  • 1/4 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1/2 cup French-fried onions
Servings:
Instructions
  1. Using sauté mode, heat oil in Instant Pot. Add mushrooms, onion powder, and salt and cook, stirring, until the mushrooms have released their liquid, or about 6 minutes. Add sherry and cook, stirring, until mostly evaporated, or about 1 minute. Stir in green beans and broth. Turn off sauté mode, and close and lock the lid and cook at high pressure for 3 minutes. Carefully release the pressure manually.
  2. Whisk cream, flour, and thyme together in a small bowl. Stir into the green bean mixture and return the Instant Pot to sauté mode. Cook, stirring, until bubbling and thickened, or about 3 to 5 minutes. Transfer to a serving dish and top with french-fried onions.
Recipe Notes

Recipe: eatingwell.com

Harvest Salad With Hazelnut Vinaigrette

harvest fall salad dish
Harvest Salad With Hazelnut Vinaigrette
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Roasted butternut squash, celery, dried cranberries, apple, farro, and hazelnuts with a tangy vinaigrette make a festive and delicious fall side dish!
harvest fall salad dish
Harvest Salad With Hazelnut Vinaigrette
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Roasted butternut squash, celery, dried cranberries, apple, farro, and hazelnuts with a tangy vinaigrette make a festive and delicious fall side dish!
Ingredients
Dressing Ingredients
  • 1 tbsp maple syrup
  • 3 tbsp hazelnut oil
  • 5 tbsp grapeseed oil
  • 1/4 shallot
  • 1 tsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • salt and pepper
Salad Ingredients
  • 1 apple
  • 1 celery stalk thinly sliced
  • 1/2 cup dried cranberries
  • 3 cups roasted butternut squash
  • 1/2 cup hazelnuts chopped
  • 1 cup farro
Servings:
Instructions
  1. Toast hazelnuts at 350˚ for 7 minutes. Remove skins with a paper towel. Peel and cube squash and place on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Roast at 400˚ for 30 minutes or until tender. Place farro in a pot with 3 cups of water. Bring to a boil, cover, and simmer for 25 minutes. Drain and set aside to cool. After squash and farro have cooled, add to a large bowl with remaining salad ingredients. Place all dressing ingredients in a blender, and blend until combined. Toss with salad.

Pizza Bites

easy homemade pizza bites
Pizza Bites
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Skip the pizza delivery! Enjoy these easy, cheesy pepperoni pizza bites hot and fresh from the oven.
easy homemade pizza bites
Pizza Bites
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Skip the pizza delivery! Enjoy these easy, cheesy pepperoni pizza bites hot and fresh from the oven.
Ingredients
  • 1 jar pizza sauce
  • 1/2 cup shredded mozzarella cheese
  • 24 slices pepperoni
  • 1 package of crescent rolls
Servings:
Instructions
  1. Remove crescent roll dough and separate triangles. Manipulate triangle into a circle by pressing dough together. Press each dough circle into muffin tin. Place a piece of pepperoni on bottom and top with a little sauce. Top with shredded cheese and finish with one pepperoni on top. Bake at 350 degrees for about 10-15 minutes or until dough is golden in color.

Carla’s Meatballs

homemade meatballs
Carla's Meatballs
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Carla's meatball recipe comes together with just a few simple and flavorful ingredients.
homemade meatballs
Carla's Meatballs
Print Recipe
Carla's meatball recipe comes together with just a few simple and flavorful ingredients.
Ingredients
  • 1 1/2 cup breadcrumbs
  • 1 tbsp oregano
  • 1 tspn ground pepper
  • 1 tspn salt
  • 2 lbs ground bison or grass-fed beef
  • 2 tspn minced garlic (fresh)
  • 2 tspn granulated onion
  • 1/2 cup grated parmesan
  • 3 eggs
Servings:
Instructions
  1. Preheat oven to 450 degrees. Blend all ingredients together in a large bowl. Roll into 1 ½" balls. Bake on a baking sheet for 15-20 minutes or until firm and cooked through. Remove and add to a slow cooker with your favorite BBQ sauce or serve with a red sauce over pasta. ENJOY!
Recipe Notes

Recipe Courtesy of Carla Cohen

Kale Strawberry Salad & Lemon Basil Vinaigrette

Hearty Kale Strawberry Salad and Lemon Basil Vinaigrette
Kale Strawberry Salad & Lemon Basil Vinaigrette
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Hearty kale is topped with sweet strawberries for a refreshing contrast. A lemon basil vinaigrette tenderizes the kale while toasted pecans add a nutty crunch.
Hearty Kale Strawberry Salad and Lemon Basil Vinaigrette
Kale Strawberry Salad & Lemon Basil Vinaigrette
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Hearty kale is topped with sweet strawberries for a refreshing contrast. A lemon basil vinaigrette tenderizes the kale while toasted pecans add a nutty crunch.
Ingredients
Vinaigrette Ingredients
  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 3 drops lemon essential oil
  • 3 tablespoons white wine vin
  • 1 clove garlic
  • Salt & pepper
Salad Ingredients
  • Pecans, toasted
  • fresh strawberries
  • fresh Parmesan cheese, grated
  • Green curly kale, chiffonade
  • dried cranberries
  • 1 tablespoon fresh basil, chiffonade
Servings:
Instructions
  1. Add all dressing ingredients to a high-speed blender and blend until well combined. Toss all salad ingredients together, except cheese. Add dressing and toss until greens are well coated. Top with shaved Parmesan cheese and cracked pepper.