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Side Dish

Recipes for Starters and Side Dishes

Crispy Baked Coconut Shrimps

Add to ❤ Favorites Quick and crispy coconut shrimps baked to perfection and served with a sweet chili sauce Ingredients for 6 servings 1 Large Shrimp, 21-25 count peeled and deveined with tails left on¼ Cup Whole Wheat or gluten-free flour½ Tsp Kosher Salt½ Tsp Garlic Powder¼ Tsp Onion Powder2 Large Eggs beaten with a fork1½ Cups Sweetened Shredded Coconut½ Cup Panko Bread CrumbsOlive oil cooking spray Ingredients for sweet chili sauce:¼ Cup Sugar-free apricot preserves1 Tbsp Apple cider vinegar1 Garlic Cloves minced1 Tsp Chili Flakes or to taste Read the Instructions here

Stuffed Pepper Soup Recipe

Add to ❤ Favorites This stuffed pepper soup recipe is a one-pot dish that’s super easy to make. It’s add-and-wait— which means you add the ingredients to a pot, allow it to simmer and finally, serve. Ingredients for 4 servings 1 cup uncooked medium-grain rice12 oz 85% lean ground beef5 oz green bell peppers cut into chunks5 oz yellow bell peppers cut into chunks1 oz jalapenos sliced6 oz onions chopped1 tbsp unsalted butter3 tsp brown sugar1/4 tsp thyme dried1/2 tsp basil dried2 cups Hunt’s unsalted tomato sauce4 cups unsalted chicken broth1/2 tsp salt1 tsp ground black pepper1 tbsp brown gravy mix2 bay leaves Read the Instructions here

Miso & Mozzarella Baked Eggplant

Add to ❤ Favorites It seems many people were surprised to see my ‘Miso & Mozzarella Baked Tofu’ as they never thought of mixing Miso and Mozzarella. Ingredients for 4 servings 1 large EggplantOilMozzarella *dried and shredded, OR use Pizza Mix*Today I used 12 Bocconcini cherries.Finely chopped Spring Onion Miso Sauce2 tablespoons Miso1 tablespoon Mirin2 teaspoons Sugar Read the Instructions here

Crispy Potato Snack Stacks

Add to ❤ Favorites Crispy Potato Snack Stacks are a cinch to make. This 4-ingredient, gluten-free, dairy-free snack or side dish will be a hit with the whole family! Ingredients for 11-12 stacks 1/4 cup Sabra hummus, any kind – I used Roasted Red Pepper 2-1/2 Tablespoons extra virgin olive oil 2 small russet potatoes (10oz each) seasoned salt (or regular salt) Read the Instructions here  

Vegan Lahmajoun

Add to ❤ Favorites This vegan lahmajoun is bursting with peppery, garlicky, spicy flavor. Make your life easier by using flour tortillas as the base and then whip up the easy spread in your food processor. Ingredients for 4 servings 1 sweet red pepper 1 sweet yellow pepper 1/2 medium white or red onion chopped 3 canned whole tomatoes 3-4 cloves garlic optional 1 10 oz container Sabra Supremely Spicy Hummus 3/4 cup canned chickpeas, well-drained 1 large handful Italian parsley 1 large handful cilantro 1 3/4 teaspoons kosher salt 1 teaspoon hot or sweet smoked paprika 1 teaspoon cumin several grindings black pepper 10 8″ flour tortillas To Serve lemons optional your choice of vegetables, pickles, and herbs optional Read the Instructions here  

Butternut Squash Ravioli with Kale Pesto

Add to ❤ Favorites Ingredients for 14 servings Filling 3 cups cubed butternut squash (approximately 1 medium sized butternut squash) 2 tsp olive oil ¼ tsp salt ⅓ cup freshly grated parmesan cheese or ¼ cup nutritional yeast ¼ tsp nutmeg ½ tsp dried sage ¼ tsp pepper Kale Pesto 2 cups shredded kale ½ cup raw almonds 2 cloves garlic ½ tbsp lemon juice ½ tsp salt ½ cup olive oil Pasta 2 zucchini 1 tbsp pine nuts freshly grated parmesan (optional) Read the Instructions here  

Puff Pastry Smoked Salmon and Crème Fraîche Quiche

Add to ❤ Favorites Thanks to a pre-made puff pastry crust, this recipe comes together in no time for an easy brunch, breakfast, or dinner. Serve with a simple salad or fresh fruit to complete the meal Ingredients for 8 servings 1 sheet frozen puff pastry, thawed 4 eggs 1 cup whipping cream, half and half, or whole milk ½ teaspoon kosher salt A few shakes of Tabasco hot sauce 4 ounces smoked salmon, chopped in large pieces ¼ cup crème fraiche or goat cheese crumbles 2 tablespoons fresh dill 2 tablespoons chopped green onion Read the Instructions here  

Baked Parmesan Crusted Cauliflower Bites

Add to ❤ Favorites Ingredients for 25 bites CAULIFLOWER BITES: 1 small head cauliflower 1 large egg 1 large egg white 2 tbsps skim milk (I used 2%) 1 cup panko crumbs 1/2 cup almond flour, sifted 6 tbsps grated parmesan cheese 2 tsps oregano 1 tsp garlic powder a pinch of salt & pepper olive oil spray to coat CHIPOTLE AIOLI: 2 – 3 tbsps pureed chipotle peppers in adobo sauce 1/2 cup reduced-fat mayonnaise 1 1/2 tbsps extra virgin olive oil 1 small lemon, juiced (should yield 1 1/2 tbsps) 2 tsps crushed or minced garlic Read the Instructions here  

Spicy Baked Eggs with Fiddleheads & Prosciutto

Add to ❤ Favorites Ingredients for 4 servings Butter for the vessels ¾ lb. fiddleheads 1 Tbsp. olive oil 1 – 2 cloves garlic, crushed 8 strips prosciutto, crisped up 8 eggs Kosher salt & cracked black pepper, to taste Sriracha Mayo 3 Tbsp. good mayonnaise plus 1 Tbsp. Sriracha sauce, combined Read the Instructions here  

Cheesy Baked Egg Cups

Add to ❤ Favorites However you like your eggs, no one can argue about starting the day with these deliciously simple Cheesy Baked Egg Cups! Ingredients for 6 servings Nonstick cooking spray 6 ounces diced Blarney Castle Cheese, divided 12 tablespoons canned diced seasoned tomatoes, well-drained and divided (I used diced tomatoes with sweet onion, but you can use whatever flavor you prefer) 12 eggs salt and pepper 3 teaspoons cream or half and half, divided Read the Instructions here  

Braised Artichokes in Tomato Sauce

Add to ❤ Favorites Ingredients for 4-6 servings 1/3 Cup Olive Oil 4 Garlic Cloves, Minced 1/2 Teaspoon Red Chili Flakes 1 Cup Dry White Wine 1 (14 Ounce) Can Chopped Tomatoes (I Prefer Mutti Brand) Salt & Pepper To Taste 1/2 Cup Chopped Fresh Parsley Leaves (See Notes Above), Divided 6 Medium Artichokes, Cleaned & Placed In A Lemon Water Bath To Prevent Discoloration Read the Instructions here  

Sesame and Poppy Sourdough

Add to ❤ Favorites Ingredients for a loaf for seed mixture: 1/2 cup toasted sesame seeds (80 g) 1/4 cup poppy seeds (40 g) 1/2 cup hot water (120 g) for dough: 240 g sourdough starter at 100% hydration 240 g water 300 g bread flour 75 g spelt flour 12 g salt (2 tsp) all seed soaker Read the Instructions here