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How To Make (Amazing!) Whipped Feta. – How Sweet It Is. I don’t even know what to saaaay.

How To Make (Amazing!) Whipped Feta. – How Sweet It Is

This whipped feta is single-handedly changing my life. And I mean, like reallyreallyreally changing my life, in ways that include consuming (very small) portions of vegetables along with it because it’s that good. Not like in the when-I was-12-I-stood-outside-of-Limited-Too-in-a-mint-and-navy-flannel-pleated-plaid-skirt-being-a-“model” type of way. That really didn’t take me… anywhere. Fortunately. For weeks I was inflated with the idea of whipped feta. You know where I actually think the thought came from?

Enter whipped feta. Buffalo Brussels Sprouts with Crumbled Blue Cheese. These Brussels sprouts start out in the skillet and get finished in the oven for perfectly charred edges, then they are drizzled with hot sauce and crumbled blue cheese – SO good!!

Buffalo Brussels Sprouts with Crumbled Blue Cheese

This idea was inspired by someone who commented on a recent Brussels sprout recipe I shared on Facebook and I thought, brilliant! They did not disappoint and they are super quick and easy to make. Great as a side for chicken, steaks or pork chops. These brussels sprouts start out in the skillet and get finished in the oven for perfectly charred edges, then they are drizzled with hot sauce and crumbled blue cheese – SO good!! Ingredients: 2 tbsp olive oil1 lb brussels sprouts, trimmed and halved1/4 cup Franks Hot Sauce2 tbsp crumbled blue cheese, for topping Directions: Preheat oven to 425°F. Nutrition Information Yield: 4 Servings, Serving Size: 3/4 cup.

Sautéed Brussels Sprouts with Pancetta. Sauteed brussels sprouts are delicious when shredded and sautéed with pancetta, garlic and oil.

Sautéed Brussels Sprouts with Pancetta

If you don’t think you like brussels sprouts, I challenge you to try these! I love when people tell me they don’t like brussels sprouts, then quickly change their mind when they taste them prepared this way. I too once thought I didn’t like brussels sprouts until my girlfriend turned me on to shredded them before sauteing in garlic and oil. Now I love them! You can easily prepare this the night before and warm it up when you are ready to serve if you are making this for Thanksgiving. For a vegetarian version, try Sauteed Brussels Sprouts with Shallots. Traditional Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates) The perfect, traditional Greek lemon potatoes, ideal for your Sunday family roast!!!

Traditional Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates)

Crispy on the outside, fluffy on the inside with a delicious lemony flavour.. Greek lemon potatoes are perfect on their own served with some crusted bread to dig into all the delicious juices or accompanying roast lamb, chicken, pork, a juicy burger or steak, and the list goes on. So how to make the perfect Greek lemon potatoes? Parmesan Roasted Carrots. Black Pepper and Lemon Asiago Dip recipe. Summer dip!

Black Pepper and Lemon Asiago Dip recipe

Cauliflower Risotto with Mushrooms and Truffle Oil. Using grated cauliflower instead of rice, this risotto relies on umami-rich wild mushrooms and Parmesan cheese to lend an intense savoury and meaty flavour.

Cauliflower Risotto with Mushrooms and Truffle Oil

Prep Time: 15 minutesCook Time: 40 minutesMakes: 6 servings+ Add to My Flavour Enter Cooking Mode All You Need 1 medium head cauliflower 1 tbsp (15 mL) olive oil 8 oz (225 g) assorted mushrooms, such as shiitake, oyster and cremini, sliced 1/2 tsp (2 mL) Club House Prepared Minced Garlic 2 1/2 cups (625 mL) Kitchen Basics Original Chicken Cooking Stock 1/2 tsp (2 mL) McCormick Gourmet Thyme Leaves 1/4 cup (50 mL) whipping (35%) cream 2 tbsp (30 mL) butter 2 tbsp (30 mL) grated Parmesan cheese 1 tsp (5 mL) truffle oil 1/4 tsp (1 mL) sea salt 1/4 tsp (1 mL) McCormick Gourmet Coarse Ground Black Pepper Chopped fresh Italian parsley Instructions. Parmesan Roasted Cauliflower. Enter Cooking Mode All You Need 1 head cauliflower, cut into florets (approx. 4 cups/500 mL) 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) Thai Kitchen Fish Sauce 1 tsp (5 mL) Club House Prepared Minced Garlic ½ lemon, zested Club House Black Peppercorn Grinder, to taste 2 tbsp (30 mL) parmesan cheese, freshly grated 1 tsp (5 mL) Club House Parsley Flakes Instructions Preheat oven to 375°F (190°C).

Parmesan Roasted Cauliflower

In a large bowl, toss cauliflower with olive oil, fish sauce, garlic, lemon zest and pepper until well coated. Tags: Need a little inspiration? Three-Cheese Gougeres Recipe. Herbed Scalloped Potatoes and Onions Recipe. Roasted Cauliflower with Gremolata Bread Crumbs Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join.

Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Smoky Fried Chickpeas Recipe on Food52. Cauliflower Patties recipe on Food52.com. Cooking is more fun with friends.

Cauliflower Patties recipe on Food52.com

Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up. Fried Potatoes with Tomato-Chipotle Sauce and Aïoli recipe. Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans. Nov 18 The title of this recipe is certainly a long name for a salad, yet somehow I feel like the more descriptive, the better.

Shredded Brussels Sprouts & Kale Salad with Apple, Gorgonzola & Candied Pecans

Especially when it comes to salads, there are just too many out there these days; I want you to know what sets this one apart right from the beginning. Secondly, I’m wondering how many of you actually eat salads on Thanksgiving? For me, it’s an absolute MUST. I pile my plate full of salad before anything else. Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing. 5 stars based on 55 votes Share on TwitterShare on FacebookShare on Pinterest Made with crisp power greens, toasted walnuts, chunks of Parmesan and a lemony Dijon dressing — this salad tastes like a healthful, crunchy Caesar.

Kale & Brussels Sprout Salad with Walnuts, Parmesan & Lemon-Mustard Dressing

Be prepared to love it, even if you’re not a kale or brussels sprouts person. My husband, an ardent brussels sprouts avoider, devoured it without even realizing there were brussels sprouts in there (at least until I let my 10-year-old daughter in on it, who giggled every time he took a bite). Make it for weekday lunches or as a side to simply grilled or broiled salmon, Grilled Flank Steak with Garlic & Rosemary or Grilled Chicken Breasts with Lemon, Garlic and Herbs. Begin by toasting the walnuts in a 350°F oven for 5-8 minutes, or until fragrant. Spicy California Shrimp Stack. These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD!

Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM! You don’t need any fancy tools, I layered everything in a one-cup measuring cup then flipped it over. Then topped it with spicy mayo, soy sauce and Furikake which is a Japanese condiment made with blend of sesame seeds and seaweed and spices available at most health food stores, Amazon or you can just use sesame seeds. I’m obsessed with Trader Joe’s frozen brown rice, it’s a great short cut for busy weeknights and the texture is perfect.

Using their rice, this came together in less than 15 minutes. This would also be great with crab meat to make a more traditional California roll, or even salmon or tuna! Spicy California Shrimp Stack. Tomato and Mozzarella Tarts. These Tomato and Mozzarella Tarts taste like mini pizzas, a fun Superbowl appetizer if you’re having friends over! You may recall me mentioning I am guest posting for Better Homes and Gardens blog, Delish Dish this month! I’m really enjoying testing out some of their recipes and adding my own spin. Hot Spinach and Artichoke Dip. Yeah baby! Bring this hot spinach and artichoke dip to your next party, no one will know it’s light! Easy to make ahead then bake when you’re ready to eat. Sharing this from the archives as I remade this for a party and thought you would like it too!

Wishing you all a very happy holiday! Buffalo Falafel. 1 ½ cups cooked chickpeas or 1- 15 ounce can, rinsed 1/3 pound of cauliflower ¼ cup diced onion (yellow, white, red, whatever) 1-2 cloves of garlic 1 teaspoon olive oil ½ teaspoon all-purpose seasoning blend (The no-salt blends are best because you can add that salt shit later in small amounts) 2 tablespoons breadcrumbs. Roasted Brussels Sprouts with Quinoa and Cranberries. Herb and Mushroom Stuffing. 9 cups diced, stale bread (about 1 medium loaf of crusty bread) 2 sweet onions, slightly larger than your fist 2 large ribs of celery. Potato and Swiss Chard Gratin. Enough for 4-6 as a side. Roasted Potato Salad with Creamy Dijon Vinaigrette Recipe. Zucchini Pizza Bites - Zucchini Pizza. As passionate pizza lovers, we're looking for inventive ways to combine sauce, cheese, and pepperoni as often as humanly possible. Baked Parmesan Mushrooms.