Simple Side Dishes

40 Delicious Side Dish Recipes to Accompany

Your Budget-Friendly Main Dish

By Erin Chase Founder of 5DollarDinners.com

PASTAS

Crunchy Parmesan Spaghetti

Homemade Mac & Cheese with Bacon and Spinach

Mango Avocado with Orzo Salad

Pasta Salad with Artichokes, Olives, and Feta

Roasted Garlic & Parmesan Noodles

Stovetop Mac ‘n Cheese

Crunchy Parmesan Spaghetti Yield – 4 servings Preparation Time – 5 minutes Cooking Time – 15 minutes

Ingredients • 1/2 to 3/4 lb spaghetti noodles • 2 Tbsp olive oil • 1/2 cup bread crumbs • 1/4 cup grated Parmesan cheese • Salt and pepper to taste • (1 tsp Italian seasoning if using plain bread crumbs)

Directions • Cook the noodles as directed. (Any long noodle will work…linguini, angel hair,

thin spaghetti, spaghetti, fettuccine.) • Drain and rinse with cold water. (When to rinse and not rinse pasta.) (If you

wish to serve warm, don’t rinse with cold water.) • Add to serving bowl and toss with the olive oil, breadcrumbs and grated

Parmesan. Toss until all the noodles are coated. • Season with salt and pepper (and Italian seasoning if necessary.) • Serve Crunchy Parmesan Spaghetti as side dish.

Homemade Mac & Cheese with Bacon and Spinach Yield – 4 servings Preparation Time – 10 minutes Cooking Time – 20 minutes

Ingredients • 6 – 7 oz. box of pasta (I used whole wheat.) • 1/2 cup frozen spinach, chopped • 2 – 3 slices bacon • 2 tablespoons all-purpose flour • 3/4 cup milk • 4 ounces cream cheese, cut into small chunks • 2 cups Italian blend shredded cheese (mine was mozzarella, parmesan,

provolone, and asiago)

Directions • In a large pot, bring 3 – 4 quarts of water to a full rolling boil. Cook the pasta

according to box directions. (My pasta took 6 minutes to be perfectly firm and fully cooked.) When the pasta is 2 minutes from being al dente, add the spinach to the pot with the pasta, then drain the pasta/spinach and return to the pot.

• While the pasta water is boiling and the pasta is cooking, fry the bacon in a large skillet over medium high heat.

• When the bacon is fully cooked, remove from the pan and place on a paper towel to drain and then chop when cooled.

• To the same skillet with the bacon fat, stir in the flour with a whisk and turn the heat to medium. Once the flour has ‘melted’ into the bacon fat, slowly pour the milk into the skillet, whisking constantly. Continue to whisk the mixture constantly until it begins to bubble, then reduce the heat to low/simmer. Add the chunks of cream cheese and whisk until smooth. Stir in the shredded cheese and whisk until melted.

• Pour the cheese sauce over pasta/spinach mixture, then stir in the chopped bacon. Add a little on top like I did in the photos, if you desire!

• Serve Homemade Mac & Cheese with Bacon & Spinach warm out of the skillet.

Mango Avocado With Orzo Salad Yield – 4 servings Preparation Time – 10 minutes Cooking Time – 10 minutes

Ingredients • 1 cup of orzo pasta • 1 ripe mango, seeded and diced (How to Choose and Cut a Mango) • 1 ripe avocado, seeded and diced (How to Choose and Cut an Avocado) • about 2 to 3 Tbsp chopped fresh cilantro • 2 limes, juiced • about 2 Tbsp store bought or homemade vinaigrette • Salt and pepper to taste • Optional: Protein boost with diced grilled chicken

Directions • Cook the orzo as directed. (I used about 1 cup of a 2 cup bag. If you wish to

use the whole bag, just double everything else in the recipe!) • In a mixing bowl, toss together the diced mango, avocado, chopped cilantro

with the lime juice and vinaigrette. • When the orzo is cooked through, rinse with cold water. Then add to the

mixing bowl and toss together with the mango-avocado mixture. Serve or chill for at least an hour in the refrigerator. Season with salt and pepper to taste.

• Optional: Mix in chilled, cooked diced chicken. • Serve Mango-Avocado Orzo Salad as vegetarian meal, side dish or simple

lunch.

Pasta Salad with Artichokes, Olives, and Feta Yield – 6 servings Preparation Time – 5 minutes Cooking Time – 20 minutes

Ingredients Dressing Ingredients

• 2 tablespoons olive oil • 1 tablespoon balsamic vinegar • 1 clove garlic minced • 1/4 teaspoon sea salt • 1/4 teaspoon ground black pepper

Salad Ingredients • 8 oz. whole wheat penne pasta • 1/4 cup queen olives, halved • 1/4 cup Kalamata olives, halved • 2 tablespoons capers • 6 oz. artichoke hearts, roughly chopped and drained • 4 oz. feta cheese, crumbled into large chunks

Directions • Cook pasta according to package directions, around 8 – 10 minutes. Rinse

with cool water and drain. • Combine dressing ingredients in a small bowl. Mix thoroughly and set aside. • In large bowl, combine all salad ingredients except cheese. • Pour dressing over salad and stir gently to mix. • Sprinkle feta over the top and serve immediately.

Roasted Garlic & Parmesan Noodles Inspired by Creamy Avocado Pasta Yield – 4 servings Preparation Time – 10 minutes Cooking Time – 25 minutes

Ingredients • 1 lb. spaghetti or other favorite noodles • 4 heads of garlic (See how to roast whole garlic here) • Drizzle olive oil • 2 Tbsp Parmesan cheese • Pinchful of oregano leaves • Salt and pepper

Directions • Cook the pasta noodles as directed on the package. • Preheat oven to 400. • Cut off the tops of the garlic heads and place them in a small baking dish.

Drizzle with olive oil, and place a small piece of foil over the top, so the tops don’t burn.

• Roast for 20-25 minutes, and enjoy the aroma. • Remove from oven and let cool until you can handle them, about 5 minutes. • Squeeze the roasted garlic into a small bowl or chopper/food processor. Add

another drizzle of olive oil, the parmesan cheese, oregano leaves, salt and pepper. Mash well, or chop until “paste” forms.

• Once the noodles are cooked and drained, add the paste and toss together. • Serve Roasted Garlic & Parmesan Noodles, as a side dish with baked chicken,

beef roast, or other favorite Italian dish.

Stovetop Macaroni and Cheese Yield – 4 servings Preparation Time – 10 minutes Cooking Time – 30 minutes

Ingredients • 3 cups elbow or other small shell pasta • 3 cups whole milk (I wouldn’t use skim, but 2% would probably give similar

creaminess) • 1 Tbsp spicy brown mustard • 1 tsp garlic powder • Couple dashes of nutmeg • Salt and pepper • 1 1/2 cups shredded sharp cheddar cheese • 1/2 cup Parmesan cheese • Parsley or basil for garnish • Side of fresh fruit or veggies

Directions • In a medium saucepan, add the pasta, milk, mustard, garlic powder and

nutmeg and turn on the heat on medium-high. Bring the milk to a simmer (just as you start seeing little bubbles form).

• Quickly turn it down to LOW. You don’t want the milk to heat too fast and boil over into a mess!

• Let the macaroni cook in the milk mixture over the low heat…stirring often. And by often, I mean often…every 30 seconds. It will take 6-8 minutes from this point for the pasta to soak up all the milk. You need to stir because the pasta on the bottom will absorb the liquid, and you don’t want the pasta on the top to be chewy. So it needs to be turned over. You’ll see what I mean when you try it! If you think it needs a little more liquid, add water 1/4 cup at a time. I didn’t need any…but you can if you need it.(This is cool to watch…and would be a great little “experiment” or cooking science lesson for kids.)

• Once the pasta is al dente, remove it from the heat and stir in the shredded cheese and Parmesan cheese.

• Serve immediately with favorite side dishes…fresh veggies or fruit!

BREADS Erin’s Skillet Cornbread

Parmesan Garlic Knots

Pesto Bruschetta

Grilled Garlic Bread

Beef and Blue Cheese Bites

Cinnamon Honey Butter Drop Biscuits

Erin’s Skillet Cornbread Yield – 6 to 8 servings Preparation Time – 15 minutes Cooking Time – 35 minutes

Ingredients • 1/2 cup butter • 1 1/2 cup plain yogurt • 2 eggs • 1/2 cup brown sugar • 1 cup yellow cornmeal • 1 cup flour (or rice flour for GF alternative) • 1 1/2 tsp baking soda • 1 tsp salt • 1 Tbsp olive oil • 1 12 oz. bag frozen corn • 2 Tbsp brown sugar

Directions • Preheat oven to 375. • In a mixing bowl or stand mixer, beat together the butter, yogurt, eggs and

brown sugar. Add the cornmeal, flour, soda and salt. Mix until batter forms. • In a cast iron skillet (or other ovenproof 10″-ish skillet), add the olive oil and

heat over high heat. Add in the frozen corn and brown sugar and sauté for about 5 minutes.

• Pour the batter over top of the sautéed corn and stir the corn into the batter. Immediately place the skillet into the preheated oven.

• Bake for 30-35 minutes, or until the top begins to golden and a toothpick comes out clean. Let cool slightly before serving.

• Serve warm with butter and your other favorite comfort foods.

Parmesan Garlic Knots Yield -10 servings Preparation Time – 5 minutes Cooking Time – 11 minutes

Ingredients • 2 cans biscuits • 1/3 cup olive oil • pinch of basil • 1 tsp garlic salt • enough Parmesan to make mixture thick

Directions • Roll each biscuit in your hands until a long string is made. • Shape each string into a knot. • Bake as directed on biscuit package. • Mix rest of mixture together in bowl. • Use brush to paint mixture on knots after baked.

Pesto Bruschetta Ingredients

• About 2 cups cherry/grape tomatoes, quartered • 1/4 onion, finely chopped • 3 garlic cloves, crushed • Drizzle of olive oil • Salt and pepper to taste • 4 multigrain rolls, sliced in half • Couple knife-fuls of Homemade Pesto

Directions • In a mixing bowl, toss the tomatoes, onion and garlic. Drizzle about 1 tsp of

olive oil over the top and season with salt and pepper to taste. • Lay out the sliced bread and spread a knife-ful of pesto over the bread. Top

with the tomato mixture. • Enjoy.

Grilled Garlic Bread Yield – 4-6 servings Preparation Time – 5 minutes Cooking Time – 5 minutes

Ingredients • 1 loaf bread, reduced price is best • Butter or margarine, amount will vary depending on loaf size • Garlic pepper and salt • (Other favorite garlic bread toppings like cheese, Italian Dressing etc.) • Foil, if you prefer • A grill

Directions • Slice loaf lengthwise or into slices. However you prefer. • Slather with butter or margarine. (I used dairy free margarine.) • Sprinkle with garlic pepper and salt. (And Parmesan cheese or Romano

cheese. Perhaps some Italian seasonings. Whatever suits your fancy.) • Spread the spices into the butter, so they don’t fall into the grill • Grill straight on, or in a foil packet. • Feed to the hungry little people. And tear off a piece for yourself too.

Beef and Blue Cheese Bites Yield – Around 45 mini-muffin bites Preparation Time – 35 minutes Cooking Time – 16 minutes

Ingredients • 1 pound hamburger • 1/3 cup Worcestershire sauce • 4 cloves garlic, finely chopped • 1 container Ricotta cheese (15oz) • 1 cup shredded mozzarella cheese • 2 tsp dried basil • 1 egg • pinch of salt • pinch of pepper • 2 cans crescent roll dough • 1/3 cup Blue Cheese

Directions • Cook the hamburger with the Worcestershire sauce and garlic, drain & set

aside. • Combine all other ingredients except the crescent rolls in a bowl and mix

thoroughly. • Press the crescent rolls together to form squares and then pat to thin it out. • Cut out small squares with a knife to barely fit inside a greased mini muffin

pan. • Add hamburger mixture to cheese mixture and stir, then place by tsp onto

the dough in the muffin pan. • Place 2 or 3 Blue Cheese crumbles on top of each. (A little Blue Cheese goes a

long way!) • Bake at 350 for 15-16 minutes (until browned).

Cinnamon Honey Butter Drop Biscuits Yield – 12 servings Preparation Time – 10 minutes Cooking Time – 10 to 12 minutes

Ingredients • 1 cup whole wheat flour • 1 cup white flour • 1 Tbsp sugar • 1 Tbsp baking powder • 1/2 tsp salt • 4 Tbsp butter or margarine • 1 cup milk • Cinnamon Honey Butter: 1 Tbsp honey, 2 Tbsp butter, 1/4 tsp cinnamon

Directions • In mixing bowl, combine wheat flour, white flour, sugar, baking powder and

salt. • Cut in 4 Tbsp of butter with pastry blender or 2 knives. • Slowly mix in milk and stir with fork. Mix until thick batter forms. • Drop biscuits onto greased cooking sheet or into greased muffin tins. • Bake at 400 for 10-12 minutes, or until golden brown on top. Cool on cooling

rack. • Serve warm with Cinnamon Honey Butter.

RICE

Cilantro-Lime Brown Rice

Southwest Rice Pilaf

Tex Mex Restaurant Style Rice

Cilantro-Lime Brown Rice Yield – 4 servings Preparation Time – 10 minutes Cooking Time – 45 to 50 minutes

Ingredients • 1 cup uncooked brown rice • 2 Tbsp lime juice • 1 Tbsp olive oil • 1 teaspoon garlic powder • Cilantro, use your discretion (free from the garden) • Salt and pepper to taste

Directions • In a medium saucepan, bring 2 1/2 cups water to a boil. Add the brown rice,

lime juice, olive oil and a dash of salt and pepper. • Return to a boil, then cover, reduce heat and cook for 45 to 50 minutes, or

until rice is tender. • Chop cilantro. • Once the rice has cooked, add the garlic powder, chopped cilantro and more

salt and pepper to taste. Fluff with a fork before serving. • Serve Cilantro-Lime Brown Rice with favorite Mexican dish.

Southwest Rice Pilaf Yield – 4 servings Preparation Time – 5 minutes Cooking Time – 60 minutes

Ingredients • 1/4 cup lime juice • 1 1/2 cups brown rice • 2 Tbsp minced onion, optional • 1 green pepper, seeded and diced • 2 cups frozen corn • 1 15 oz. can tomato sauce • 1 tsp ground cumin • 1 tsp chili powder • Salt and pepper to taste • Side dish: Broccoli or green beans

Directions • In a large saucepan, bring 3 1/2 cups of water plus the lime juice to a

boil. Add the brown rice and minced onion. Return to boil, reduce heat to medium, cover and let cook for 45 to 50 minutes, or until brown rice is tender.

• Once the rice has cooked, mix in the diced red/green pepper, corn, tomato sauce, cumin and chili powder. Let simmer over low heat for 5-10 minutes. Season with salt and pepper to taste.

• Prepare broccoli or green beans. • Serve Southwest Rice Pilaf with side of veggies.

Tex Mex Restaurant Style Rice Yield – 12 to 16 servings Preparation Time – 10 minutes Cooking Time – 20 minutes

Ingredients • 4 Tbsp vegetable or canola oil • 4 cloves garlic • 2 lbs. rice • 15 oz. can tomato sauce • 4 cups chicken stock (plus water, in directions below!) • 15 oz. can corn, drained • 1 green pepper, seeded and diced • Optional, replace the green pepper with 2 cups chopped carrots • 1/4 cup fresh cilantro, finely chopped • Salt and pepper to taste

Directions • In a large stockpot or saucepan, heat the oil and sauté the garlic cloves for no

more than 2 minutes. Remove the garlic cloves and then add the rice into the pot with the oil. Stir often until it begins to brown. It will take a few minutes with a larger amount of rice. A smaller portion won’t take as long.

• After a few minutes of the rice browning in the oil, add the chicken stock, tomato sauce, plus 5 cups of water. (I used 11 cups liquid for 5 cups of uncooked rice, 4 cups chicken stock, about 2 cups of the tomato sauce plus the 5 cups of water.) Stir in the corn, the chopped green peppers and the chopped cilantro.

• Bring to bubbling, then cover and let cook for 15-20 minutes, or until rice is cooked and fluffy.

• Serve Tex Mex Restaurant Style Rice with whatever your favorite Tex Mex dish is…refried beans, enchiladas, tacos, etc.

Notes – If making a smaller portion, you could use a smaller amount of frozen corn, so you don’t have to waste part of a can. You could use a smaller can of tomato sauce or even tomato paste and whisk into the stock/water. Adjust the amount of cilantro as well, so it doesn’t overpower the rice! Hope you enjoy!!!

POTATOES Grilled Bacon Ranch Potatoes

Homemade Potato Salad

Creamy Lemon Dill Potato Salad

Grilled Mashed Potatoes

Slow Cooker Mashed Sweet Potatoes

Grilled Bacon Ranch Potatoes Yield – 4 servings Preparation Time – 15 minutes Cooking Time – 20 minutes

Ingredients • 3 to 4 medium potatoes • 8 slices of cooked bacon, crumbled • Packet of ranch dressing mix • 4 tablespoons butter • Salt and pepper • 4 squares of aluminum foil

Directions • Spray the foil squares with cooking spray then arrange the potatoes on one

side of each square. • Top the potatoes with the cooked and crumbled bacon. • Sprinkle each packet of potatoes with the ranch dressing mix and salt and

pepper to taste. • Pat a tablespoon of butter on top of each packet of potatoes. • Double fold the edges of the aluminum foil to wrap each packet securely. • Grill or bake at 400 degrees for 20 to 30 minutes or until potatoes are cooked

through. Serve in the foil packages.

Homemade Potato Salad Yield – 8 – 10 servings Preparation Time – 15 minutes (+2 hours to chill in fridge) Cooking Time – 10 – 15 minutes

Ingredients • 6 medium potatoes • 1 small onion • 2 garlic cloves, crushed • 1 dill pickle, chopped • 1/2 cup plus 2 Tbsp miracle whip, divided • 2-3 Tbsp Dijon mustard • 2 eggs • Cracked pepper, to taste • Salt, to taste

Directions • In medium saucepan, boil peeled and diced potatoes, chopped onions and

crushed garlic for 10 minutes, or until potato pieces are soft. Drain and place in serving bowl.

• Chop pickle and add to potatoes with 1/2 cup miracle whip, Dijon mustard and cracked pepper. Season with salt. Stir through.

• In small saucepan, boil 2 eggs for 10 minutes. Turn off heat and let sit in water for 10 more minutes. Carefully remove and rinse with cool water until can be easily handled.

• Place in small bowl and chop using pastry blender. • Add chopped eggs plus 2 Tbsp of miracle whip to the potatoes. Stir through.

Add salt and pepper to taste. • Refrigerate for at least 2 hours, or until completely chilled. This will serve 8-

10 people, depending on how large your “spread” is for your July 4th BBQ!

Creamy Lemon Dill Potato Salad

Ingredients

• 3 pounds red potatoes, quartered • Bunch of green onions, sliced • 1 cup reduced fat sour cream • 1/4 cup milk • Zest and juice from 1 lemon • 3 teaspoons fresh dill • Salt and pepper to taste

Directions

• Boil the quartered potatoes in salted water for 10 to 15 minutes, or until potatoes are soft. Drain water and add to serving bowl. Toss in the sliced green onions with the potatoes.

• While the potatoes are boiling, whisk together sour cream, milk, lemon juice, lemon zest and dill. Next, season with a little salt and pepper for taste.

• Toss the cooked potatoes with the creamy dill sauce and then place in the fridge to cool for at least an hour. (If you don’t have time to chill in the fridge, run a slow stream of cold water over the potatoes for a few minutes after they finish boiling and chill in the fridge as long as you can.)

Grilled Mashed Potatoes Yield – 8 to 10 servings Preparation Time – 10 minutes Cooking Time – 20-25 minutes

Ingredients • about 5 lbs. Klondike Rose potatoes, quartered • 2 Tbsp olive oil • 1 tsp Johnny’s sea salt seasoning • about 1/2 cup milk or sour cream • about 1/2 cup butter or margarine • Salt and pepper to taste • Chives for garnish and mix-in

Directions

• Toss the quartered potatoes with the seasoning salt and olive oil. • Place in a grill basket and grill over medium-high heat for about 20 minutes,

or until potatoes are soft. Toss often to prevent burning. • Once soft, mash the potatoes with a potato masher and mix in butter and

milk or sour cream. Top with chopped chives or other mashed potato mix-ins.

• Serve Grilled Mashed Potatoes with your favorite grilled meat and/or veggies.

Slow Cooker Mashed Sweet Potatoes Yield – 4 servings Preparation Time – 5 minutes Cooking Time – 8 hours in slow cooker

Ingredients • 5-6 medium sweet potatoes • 2-3 Tbsp butter • 1 Tbsp cinnamon • 2-3 Tbsp brown sugar, optional • 1/2 cup chopped pecans, optional

Directions • Cut a slit in each of the sweet potatoes, lengthwise down the middle. Add the

sweet potatoes to the base of the slow cooker and add about 1 cup of water. Enough to cover the bottom with 1/4 inch. Set on low and cook for 8 hours.

• Carefully remove the sweet potatoes and let cool for a few minutes before removing the skin. Scoop out all the soft flesh into a mixing bowl. Add butter (you don’t need a ton because they are already very soft) and cinnamon and mix together.

• Sprinkle the brown sugar over the top. Sprinkle the pecans over the top. (Both of these are optional! I generally don’t serve ‘fancy sweet potatoes’ for regular weeknight dinners. I would add them to a holiday side dish, however!)

• Serve Slow Cooker Mashed Sweet Potatoes as side dish.

VEGETABLES

Balsamic Tomatoes with Feta and Fresh Herbs

Oven Roasted Garlic Green Beans

Maple Roasted Butternut Squash

How to Sauté (and Roast) Asparagus

Pea, Feta and Red Onion Salad

Lemon Steamed Broccoli

Radish and Cucumber Bites

Sherry-Simmered Carrots

Sautéed Okra Recipe

Succotash with Butter and Dill

Zucchini Feta Bites

Honey Roasted Acorn Squash

Thyme Roasted Zucchini

Chunky Guacamole with Mango & Red Onion

Balsamic Tomatoes with Feta and Fresh Herbs Yield – 4 side dish servings Preparation Time – 10 minutes Cooking Time – 30 minutes for marinating

Ingredients • 6 small or 3 medium tomatoes, sliced • 4 Tbsp balsamic vinegar, drizzled • 2 Tbsp olive oil, drizzled • 3 ounces feta cheese • 2 Tbsp fresh basil, chopped • Salt and pepper, to taste

Directions • Lay the tomato slices on a large plate or serving platter. Drizzle the balsamic

vinegar and olive oil over the top and then sprinkle with salt and pepper. Place in the refrigerator and let “marinate” for at least 30 minutes, but not longer than an hour. If you do plan to marinate them longer than an hour, cover loosely with plastic wrap.

• When ready to serve, sprinkle the feta cheese and fresh chopped herbs over the top.

• Serve Balsamic Tomatoes with Feta and Fresh Herbs as side dish.

Oven Roasted Garlic Green Beans Yield – 4 servings Preparation Time – 5 minutes Cooking Time – 8 minutes

Ingredients • 2 Tbsp olive oil • 1 lb green beans, washed and trimmed • 2 Tbsp minced garlic • 1 tsp Kosher salt • Pepper • 1-2 Tbsp grated or shredded parmesan

Directions • Preheat oven to 425. Line a baking sheet with foil. • In a mixing bowl, add the olive oil, green beans, minced garlic, Kosher salt

and pepper. Toss well. • Spread the green beans out on the foiled lined baking sheet. • Roast in the oven for 8 minutes, tossing quickly at around 6 minutes. • Let cook slightly before serving. • Serve Oven Roasted Garlic Green Beans as side dish with favorite meat,

chicken or pork chops meal.

Maple Roasted Butternut Squash Yield – 8 side dish servings Preparation Time – 10 minutes Cooking Time – 30 to 35 minutes

Ingredients • 1 large butternut squash (about 2-3 pounds) • 1 Tbsp extra virgin olive oil • 1/4 cup maple syrup • Few dashes each of ground cinnamon, nutmeg and allspice

Directions • Chop off the stem and bottom of the squash. Using a vegetable peeler, peel

off remaining skin. • Cut the squash in half crosswise just above where it gets larger, or where the

seeds live. • Using a spoon, scoop out the seeds. • Dice the whole squash into 1/2 inch cubes. • Place squash into an 8×8-inch glass-baking dish. Sprinkle with olive oil and

maple syrup. Toss. • Add a few dashes each of ground cinnamon, nutmeg, and allspice. Toss. • Bake uncovered at 400° for 30-35 minutes. • Serve Maple Roasted Butternut Squash with your Thanksgiving Feast.

How to Sauté (and Roast) Asparagus Directions

To Sauté

• Rinse with water and pat dry. Snap the ends off of each asparagus spear by gently bending each spear. The spear will snap naturally “where it is supposed to” break off.

• Place spears in bowl and drizzle extra virgin olive oil over the spears. Let sit for about 30 minutes, while you prepare the other parts of your meal.

• Pour spears and olive oil into the skillet where you plan to sauté the asparagus. Season with salt and pepper if you wish.

• Sauté over medium high heat for about 4-5 minutes. Spears will turn a brighter green color as they cook. Asparagus should still have a little crunch to it when cooked this way. Enjoy your “Asparagus al Dente!”

To Roast

• Lay asparagus spears in a single layer on baking sheet. Drizzle olive oil over the top. Sprinkle with salt and pepper.

• Roast at 400 for 8 minutes. Turn off the oven and let sit in hot oven for another 5 minutes.

• Remove from oven and serve.

Pea, Feta and Red Onion Salad Ingredients

• 1 red onion, sliced • 2 tablespoon olive oil • 1 tablespoon granulated sugar • 1 10-ounce package frozen peas • 2 ounce crumbled feta cheese

Directions

• In a medium skillet, add the sliced red onions with the olive oil and sugar. • Heat the onions on medium high heat for 3-4 minutes, then reduce heat to

low and let onions caramelize in the oil and sugar. • Cook on low for another 20-25 minutes, stirring often. • Meanwhile, cook the frozen peas as directed. • Drain off the hot water and rinse with cold water. • Pour into the serving dish and add the crumbled feta. • Place in the fridge while the onions finish cooking. • Toss the cooked caramelized red onions with the peas and feta. Chill for at

least an hour in the fridge before serving. • Serve Pea, Feta and Red Onion Salad along with your favorite grilled meat

and some garlic bread.

Lemon Steamed Broccoli Yield – 6 to 8 side dish servings Preparation Time – 10 minutes Cooking Time – 3 to 5 minutes

Ingredients • 4 broccoli heads, stem removed • 2 lemons, zested and juiced • Salt and pepper

Directions • Place the broccoli heads into a steamer basket or other steaming appliance.

Add the lemon zest over the top broccoli. • Squeeze the juice from 2 lemons into the water that’s being used to steam

the broccoli. • Steam broccoli for 3-5 minutes, or until turns bright green. Remove from

heat immediately to prevent over-steaming. • Season with salt and pepper to taste. • Serve Lemon Steamed Broccoli as side dish.

Radish and Cucumber Bites Yield – 12-16 servings Preparation Time – 15 minutes Cooking Time – 0 minutes

Ingredients • Crackers, or thinly sliced bread • 1 cucumber, sliced • 1 bunch radishes, stem and top removed and sliced • 1/4 cup sour cream • 1/2 teaspoon garlic powder, onion powder, salt and pepper, each • Dried or fresh dill for garnish

Directions • Place the crackers/bread out on a serving tray. • Place the sliced cucumber, then radish onto each cracker. • In a small mixing bowl, stir the sour cream with the seasonings. • Drop a dollop of the sour cream onto each of the radish and cucumber bites. • Sprinkle each with a little dill garnish. • Serve Radish and Cucumber Bites.

Sherry-Simmered Carrots Yield – 4 servings Preparation Time – 5 minutes Cooking Time – 10 minutes

Ingredients • 1 lb. baby carrots, halved lengthwise • 1 Tbsp butter or (dairy-free) margarine • 1 Tbsp brown sugar • 1 tsp lemon juice • 1 tsp Dijon mustard • 1/2 tsp rosemary leaves, chopped • 2/3 cups Holland House Sherry cooking wine, divided • 1 tsp cornstarch • Salt and pepper, to taste

Directions • Cut all the baby carrots in half, lengthwise. • In a large skillet, melt the butter and brown sugar. • Add the lemon juice and Dijon mustard and combine. Add the chopped

rosemary and 1/3 cup of the sherry cooking wine. • Cover and let simmer over medium low heat for a few minutes. • In a measuring cup, or small bowl, whisk together the other 1/3 cup of the

sherry cooking wine with the cornstarch. • Pour over the cooking carrots and stir together. Sauce will thicken quickly.

Remove from heat and serve warm.

Sautéed Okra Yield – 8 servings Preparation Time – 10 minutes Cooking Time – 10 minutes

Ingredients • 4 cups okra, sliced • 2 Tablespoons olive oil • 1/2 to 1 teaspoon sea salt • other spices to taste

Directions • Rinse okra well and pat dry. • Slice in 1/2 sized slices, discarding ‘caps’ and tips if desired. • Place olive oil in sauté pan. • Place sliced okra in pan. • Sprinkle with sea salt and/or your favorite spices. • Toss gently. • Sauté approximately 10 minutes or until desired tenderness.

Succotash with Butter and Dill Yield – 4 servings Preparation Time – 2 minutes Cooking Time – 10 minutes

Ingredients • 12 ounce bag frozen baby lima beans • 1 cup frozen corn • 1-2 Tbsp butter or margarine • 1/2 tsp dill • Salt and pepper to taste

Directions • Cook baby lima beans and corn according to package instructions. • Once cooked, add butter and margarine, dill and salt and pepper to taste. • Stir together and serve.

Zucchini Feta Bites Yield – 4 servings Preparation Time – 10 minutes Cooking Time – 20 minutes

Ingredients • 2 small zucchini, thinly sliced • about 1 tsp olive oil (or olive oil cooking spray) • Italian seasoning, couple pinchfuls • Dash of salt and pepper • about 2 oz. crumbled feta cheese

Directions • Preheat the oven to 400. • Place the zucchini slices in a single layer on a lightly greased baking sheet.

Brush the top with olive oil or spray with olive oil cooking spray. Sprinkle the Italian seasoning and a pinchful of salt and pepper onto each of the zucchini, then top with a pinchful of feta cheese on each one.

• Roast in the oven for 15-20 minutes, or until the feta begins to brown. Let cool slightly, then serve immediately.

• (Optional: run them under the broiler for 3-4 minutes.)

Honey Roasted Acorn Squash Yield – 4 servings Preparation Time – 30 (at least) minutes marinating time Cooking Time – 55 minutes

Ingredients • 1 medium acorn squash (about 2 lb.) • 1/4 cup butter or margarine, softened • 1/4 cup honey • Dash of cinnamon and ginger

**Note: I buy raw, local honey from the farmer’s market by the 5 lb. jar for $20! Much cheaper to buy “in bulk”

Directions • Cut acorn squash in half and scoop out seeds with spoon (and save for

roasting). • Cut the squash into wedges along the “seams” of the squash. • Place wedges into baking dish or small roasting pan. Roast for 15-20 minutes

at 400. • While the squash is on their “initial roast,” in a small bowl, whisk together

softened butter or margarine (I use dairy free margarine) until creamy. • Whisk in a dash or two of both cinnamon and ginger to the honey butter. • Remove squash from oven and then drizzle the honey butter mixture over

the squash. • Return honey squash to oven and roast for another 15-20 minutes at 400.

Remove from oven and let cool for a few minutes. Place squash wedges onto serving plate and pour the honey butter liquid from the base of the baking dish over each serving!

Thyme Roasted Zucchini Ingredients

• 1 large zucchini • 1/2 tsp garlic powder, salt and pepper, each • About 2 Tbsp olive oil • 1 Tbsp white vinegar • 4 sprigs fresh thyme, leaves removed • About 2 Tbsp fresh parsley, chopped

Directions 1. Slice the zucchini into 3-4 inch long slices, about 1/2 inch in diameter or

smaller. 2. In a mixing bowl, add the garlic powder, salt and pepper. Whisk in the olive

oil and vinegar. Toss with the cut zucchini strips, then toss with the fresh thyme leaves and chopped fresh parsley.

3. Place into a baking dish, or roasting pan. 4. Roast at 400 for 15-20 minutes, or until zucchinis have softened and that

beautiful brown, roasting color appears on most of them. After about 15 minutes, give the roasting zucchini a quick toss to ensure they all get roasted evenly.

5. Serve Roasted Zucchini with Thyme as side dish.

Chunky Guacamole with Mango & Red Onion Yield – 8 servings Preparation Time – 10 minutes Cooking Time – 0 minutes

Ingredients • 3 avocados, seeded and mashed • 1 large, ripe mango, seeded and finely diced • 1 Roma tomato, seeded and diced • 1/2 large red onion, finely chopped • 2 small limes, juiced • 1 tsp ground cumin • Small handful of Cilantro, finely chopped • Salt and pepper, to taste • Tortilla Chips

Directions • Combine all the ingredients, except the tortilla chips, into a serving bowl and

combine well. Season with salt and pepper to taste. • Serve Chunky Guacamole with Mango & Red Onion with tortilla chips, or with

tacos.

BEANS

Pinto Beans with Peaches and Bacon

Refried Beans in the Slow Cooker

Slow Cooker Baked Beans

Spicy Calico 15 Beans

Pinto Beans with Peaches and Bacon Inspired by Two Bros BBQ restaurant Yield – 12 to 16 side dish servings Preparation Time – 15 minutes Cooking Time – 1 hour 45 minutes

Ingredients • 1 lb. pinto beans, rinsed and soaked • 1 15 oz. can tomato sauce • 1 cup BBQ sauce • 6 strips bacon, cooked and crushed • 1 23.5 oz. jar or container of peaches, drained and diced (reserve the juices) • 1/2 cup brown sugar • about 1 1/2 tsp pepper • Salt to taste

Directions • Add the soaked beans with at least 1 inch of water to a large saucepan or

stockpot. Bring to a boil. • Stir in the tomato sauce, BBQ sauce, crushed bacon, diced peaches plus 1

cup of the peaches juice. Stir in the brown sugar, pepper. Return to boil, then reduce heat to medium, cover tightly with lid and cook for about 1.5 hours, or until beans are tender. Add salt to taste.

• Serve Pinto Beans with Peaches and Bacon as side dish with favorite meat from the grill. They are perfect for a backyard BBQ!

Refried Beans in the Slow Cooker

Yield – 4 servings Preparation Time – 5 to 10 minutes Cooking Time – 8 hours in slow cooker

Ingredients • 1 lb. pinto beans • 6 cups water • 1 4 oz. can green chilies (or use jalapeños – 4 oz can, or 1 fresh – if you want

more heat!) • 1 tsp onion powder • 1 tsp garlic powder • 1/2 tsp ground cumin • Salt and pepper to taste

Directions • Add all of the ingredients to the slow cooker and set on low for 8 hours. • Once cooked, strain off some of the juices and add beans plus a little liquid

to the stand mixer and mix on low for 2 minutes. Then mix on the second level for another 2 minutes, or until reach desired consistency. Add more liquid from the slow cooker if need be to reach desired consistency.

• Serve refried beans as side dish for your favorite tex-mex food…or wrapped up with some cheese in a tortilla.

Slow Cooker Baked Beans Yield – 12 servings Preparation Time – 2 hours Cooking Time – 6 – 8 hours

Ingredients • 2 pounds dried navy beans • 2 cups water + more for soaking and simmering beans • 1 cup ketchup • 3/4 cup brown sugar • 1/4 cup molasses • 2 tablespoons Worcestershire sauce • 2 teaspoons dry mustard • 1 1/2 teaspoons onion powder • 1/4 teaspoons salt • 1/4 pound salt pork, diced (optional)

Directions • Place rinsed beans in a large pot. Cover the beans with water. Cook over a

high flame until it reaches a boil. Turn the heat off, place a lid on the pot, and let the beans soak for an hour. Drain the water from the beans.

• Cover the beans with fresh water and simmer for one hour or until tender. Drain the water from the beans.

• Place the beans in the slow cooker. Add ketchup, brown sugar, molasses, dry mustard, onion powder, salt, Worcestershire sauce, and water. Stir well.

• Check on the beans occasionally and add additional water if necessary. • Cook the beans on low for 8 hours or on high for 6 hours or until beans are

tender. • If your slow cooker has a warm setting, you can turn it to warm until you are

ready to serve.

Spicy Calico 15 Beans Yield – 4 servings Preparation Time – 2 hours soak, little hands on prep Cooking Time – 50 minutes

Ingredients • 1 lb. Cajun HamBeens 15 Bean Soup Mix • 1 onion, diced • 4 bacon strips • 8 oz. tomato sauce • 3/4 cup brown sugar • 1/2 cup cider vinegar • 1/4 cup spicy mustard • 1 tsp garlic powder • 1 tsp cayenne pepper (optional) • Salt and pepper

Directions • Soak the beans overnight or for at least 2 hours in hot water. Drain and cook

the beans with the packet of Cajun seasoning and the diced onions for 30-40 minutes, or until all the beans are soft. (How to Cook Dried Beans)

• Meanwhile, cook the bacon strips and then crumble them. • Drain the cooking liquid and return to the pot. Stir in the tomato sauce,

brown sugar, cider vinegar, spicy mustard, garlic powder and crumbled bacon. Let simmer for about 10 minutes before serving. Season with salt and pepper.

• (If you wish to keep them warm longer than 10 minutes, cover them so they don’t dry out.

• Serve as side dish, potluck dish or at your next football game party.