Bacon Pea Salad

 A simple side dish made with creamy ranch, blue cheese crumbles and lots of bacon.

This recipe comes from 30 Minute Meals

INGREDIENTS

12 ounces frozen peas - thawed but not cooked

5 ounces frozen corn, thawed but not cooked

1/2 small onion, chopped

3 cloves garlic, finely minced

4 pieces of bacon, cooked until crisp and chopped

1/2 cup Ranch dressing

1/2 cup crumbled blue cheese

INSTRUCTIONS

Drain excess water from peas and corn. Place in bowl.

Add chopped onion, minced garlic, 2/3 of bacon and 2/3 of blue cheese.

Add Ranch dressing and gently stir to combine all ingredients.

Top with remaining bacon and blue cheese.

Refrigerate 2 - 4 hours before serving.

Mexican Street Corn Salad

 Perhaps the only thing better than Mexican street corn is Mexican street corn pasta salad. This is a perfect side dish for any summer barbeque.

INGREDIENTS

7 ounces pasta of your choice (fusilli, rotini or elbow would work fine) Use gluten-free pasta if you have dietary restrictions.

2-3 ears of corn, grilled and kernels removed (about 2 cups of corn kernels

1/2 red pepper, chopped

1/4 cup mayonnaise

1/4 cup sour cream

1/4 - 1/3 cup crumbled cotija cheese - no substitutions!

1 1/2 T. fresh lime juice

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/4 cup red onion, finely diced

1 jalapeno, seeded and finely chopped  (more if you want more heat)

Black pepper to taste

Salt to taste

INSTRUCTIONS

Bring pot of salted water to boil.

Add pasta and cook according to package instructions to al dente. Rinse and drain.

Remove husk and silk from corn. Preheat grill or grill pan to medium high heat. Grill the corn, turning occasionally, until charred and tender. Allow to cool slightly, then cut the kernels off the cob.

Make the dressing by combining mayonnaise, sour cream, lime juice, chili powder and garlic powder.

Season dressing with salt and pepper to taste.

Combine cooled pasta with corn. Add dressing and stir to combine.

Add red onion, jalapeno and red pepper.  Toss until all ingredients are coated with the dressing.

Fold in the cheese.

Sprinkle additional cheese and chili powder over top.

Scalloped Potatoes

 Thin sliced potatoes with a creamy homemade sauce are a great compliment to any meal. As a bonus, this recipe is gluten free!

Recipe Source: Sustainable Cooks

Ingredients

4 Tablespoons butter  (divided) plus more to grease the baking dish

1 Tablespoon cornstarch

3 garlic cloves, finely minced

1 12-ounce can evaporated  milk

5 cups thinly sliced Yukon Gold potatoes, peeled (about 2 - 3 pounds)

1/2 cup white onion, thinly sliced

1 1/2 tsp. salt, divided

1/2 tsp. pepper

1/4 tsp. smoked paprika

1/2 tsp. dried thyme

INSTRUCTIONS

Preheat oven to 375 degrees.

Butter a 9x13 inch glass baking dish.

In medium saucepan, melt 2 Tablespoons butter over medium-low heat. Stir in garlic and cook for about 2 minutes.

Sprinkle cornstarch over the butter and whisk to form a paste. Cook for approximately 3 minutes, stirring constantly.

Slowly pour in the milk, whisking to incorporate. Increase temperature to medium and bring the milk mixture to a near boil for 2 minutes, whisking constantly.

Layer half of the potatoes and half of the onions in the bottom of the baking dish. Sprinkle with half of the salt, pepper, thyme and smoked paprika. Dot with 1 Tablespoon butter, cubed. Pour 1/3 of the milk mixture over the potatoes.

Layer with the rest of the potatoes, onion, salt, pepper, smoked paprika and thyme, cubed butter and milk mixture.

Cover tightly with foil and bake for 35 minutes. Spray the underside of the foil with cooking spray to present sticking.

Uncover and bake until potatoes are browned, about 30 more minutes.

Note: this dish can be made dairy free by substituting almond milk for the evaporated milk and dairy free butter for the butter.

Bacon Ranch Potato Salad

 A cool and creamy summer side dish for your next barbeque.

As a bonus, this is dairy free.

INGREDIENTS

2 pounds gold potatoes (if large, peel; if small, there is no need to peel the potatoes)

1/2 cup mayonnaise

1 tsp. dried dill weed

1 tsp. garlic powder

1 tsp. onion powder

3/4 tsp. salt

1/2 tsp. black pepper

1 Tablespoon cider vinegar

4 strips of bacon, cooked and crumbled

1/2 cup sliced green onions

2 Tablespoons sliced chives

1 Tablespoon minced fresh dill

INSTRUCTIONS

Place potatoes in a large pot and cover with water. Add one teaspoon salt. Bring to boil and cook until potatoes are fork tender. Drain, cool, and slice into bite size pieces.

Cook bacon until crispy. Drain fat on paper towels and crumble.

Whisk together mayonnaise, herbs, spices and vinegar until smooth and creamy.

Combine potatoes, sliced green onions, bacon and mayonnaise mixture in large bowl. Stir gently to combine. Cover and refrigerate at least 30 minutes before serving.

Spaghetti Squash Fritters

 A great side dish when the fall squash are in season.

Ingredients

1 spaghetti squash

Salt and Pepper

Olive oil for drizzling

2 large eggs

1/3 cup flour

1/2 cup Parmesan cheese

3 green onions, chopped

5  strips of bacon, cooked crisp and finely chopped

2 Tablespoon avocado oil

Instructions

Preheat the oven to 425 degrees.

Trim both ends from the squash and cut it in half. Scrape out the seeds. Sprinkle inside of squash with salt and pepper, Drizzle with olive oil.  Place cut side down on baking sheet and bake until tender, about 30 - 40 minutes.

Remove from oven and flip both sides over to cool. Using a fork, scrape the flesh of the squash to remove the long strands. Place in a bowl. Take a clean thin towel or cheesecloth and place the squash in it. Squeeze out all the liquid you can. The dryer the squash; the crispier the fritter.

Using an electric mixer, beat the eggs on high speed for about one minute. Add the flour and continue mixing for another 30 seconds.  Add squash, green onion and cheese. Add salt to taste. Mix until you have a uniform consistency. Fold in the bacon.

Heat a large skillet over medium high heat. Add avocado oil. Using a 1/4 cup measure, scoop our squash mixture and add to skillet. Press down slightly to create a pattie. Cook or about 2 minutes per side or until crispy.. Remove to paper towel lined plate and continue with remaining squash mixture.

Sprinkle with additional chives, if desired and serve warm.

Roast Garlic Parmesan Cauliflower

The lowly cauliflower makes an impressive side dish with this recipe from  Crunchy Creamy Sweet.
Although this recipe doesn't make any claims to be a low calorie option, it delivers on crunchy garlic goodness.

Ingredients

1/2 cup melted butter
2 large garlic cloves, minced
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp black pepper
1 large cauliflower head

Instructions

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Set aside.
Remove all the leaves from the cauliflower head. Cut cauliflower into florets, all roughly the same size.
Melt butter in small bowl. Add minced garlic.
Combine bread crumbs, Parmesan cheese, salt and pepper in separate bowl.
Dip each piece of cauliflower into butter and then into bread crumbs.
Place on prepared baking sheet.
Roast for 30 minutes or until breading is golden brown.

Sweet Corn and Zucchini Pie

When zucchini and sweet corn are in season, this is a great side dish. From "Taste of Yum", this crustless pie is cheesy and delicious.

Ingredients

4 Tablespoons butter
1/2 of a yellow onion, diced
2 ears of corn
2 zucchini, sliced very thin - about 2 cups
8 ounces sliced white button mushrooms
1/3 cup fresh basil, sliced thin
1 tsp. dried oregano

1 1/2 tsp salt
6 ounces shredded mozzarella cheese
6 ounces shredded swiss cheese
4 eggs, beaten

Instructions

Preheat oven to 375 degrees.
Heat butter in large skillet. Add onions, zucchini and mushrooms. As they vegetables saute, slice the corn off of the cobs and add corn kernels to skillet. Saute until vegetables are softened and lightly browned. Remove from heat and allow to cool slightly.

Once the mixture has partially cooled, add basil, oregano and salt. Then add cheese (reserving a small amount for the top) and eggs. Stir to combine.
Grease a pie pan (9 inch or larger) with nonstick spray.  Transfer the mixture to the pie pan. Arrange some pieces of zucchini on top so that some zucchini slices lay flat for a nice presentation.  Top with reserved cheese.
Bake for 20 minutes, covered with greased foil. After 20 minutes, remove foil and bake 5 minutes longer to brown on top. Let stand 10 - 15 minutes before cutting into slices.

Elote Mexican Grilled Corn

Sorry there is no photo. We devoured this corn before we took time to take a picture. This recipe makes regular corn with butter and salt seem very drab! This recipe, adapted from from "I Wash You Dry", is simply delicious.

Ingredients

6 ears of corn
2 Tablespoons mayonnaise
3 Tablespoons sour cream
1/2 cup finely grated Parmesan cheese
1 tsp chili powder
1/2 tsp salt
1/8 tsp black pepper
1 lime, cut into 6 wedges

Instructions

Peel back the corn husks half way down the corn cob, but do not remove. When all layers of husk are peeled back, remove the silk fibers. Then, rreplace the husk around the cob.

Place corn on preheated grill over medium heat. Grill, turning frequently, until the corn is cooked - about 10 minutes.
Then, using a potholder, peel back the husk and return the corn to the grill to lightly char the kernels. Turn frequently so not to burn the corn.

Meanwhile, combine the mayo and sour cream. In another bowl, combine the chili powder, salt and pepper.

Slather the mayo/sour cream mixture over the hot corn with a pasty brush. Sprinkle on the chili powder mixture and then sprinkle on the parmesan cheese.

Serve with a lime wedge.

Moroccan Chickpea-Stuffed Acorn Squash

This is a great side dish for chicken, pork or lamb. Or serve it as a stand-alone vegetarian meal. The sweetness of raisins and touch of cinnamon make the flavors of this simple dish memorable.

Ingredients

Cooking spray
3 uncooked medium acorn squash
2 tsp olive oil
11/2 cups chopped onion
2 tsp. minced garlic
3/4 tsp. cumin, divided
1/2 tsp. salt
1/8 tsp. cinnamon
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1/4 cup water
1/4 cup golden raisins
2 tsp. fresh lime juice
2 Tablespoons sliced toasted almonds

Instructions

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
Slice squash in half, stem to bottom; scoop out seeds.
Place the squash halves on the prepared pan, cut sides down. Bake until tender, about 45 minutes.
Meanwhile, heat oil in skillet over medium-high heat. Add onions and cook, stirring frequently, until soft and golden, about 8 minutes.
Stir in garlic, 1/2 tsp. cumin, 1/4 tsp. salt and cinnamon. Cook, stirring, until fragrant, about 30 seconds. Stir in chickpeas, water and raisins. Cook, stirring occasionally, until heated through and raisins are soft.
When squash is tender, remove from oven. Flip squash over. Sprinkle with remaining 1/4 tsp salt and 1/4 tsp cumin.
Stir lime juice into chickpea mixture. Divide evenly among squash halves. Sprinkle each with 1 tsp almonds. Serve hot.

(WW - 2 points)

Eggplant with Feta

This side dish with Greek and Middle Eastern flavors makes a perfect side dish for lamb. Serve warm or at room temperature.

Ingredients

1/2 cup olive oil
1 tsp. ground cumin
1 tsp. ground coriander
3 medium eggplant, peeled or not (your preference) and sliced into 3/4 - 1 inch rounds
8 ounces crumbled feta cheese
1/2 cup toasted pine nuts
A handful of chopped fresh mint
Salt and pepper

Instructions

Combine oil, cumin and coriander in small bowl. Add salt and pepper to taste.
Brush both sides of the eggplant slices with the oil. Cook on hot preheated grill or grill pan for 3 - 4 minutes per side or until soft and charred.

Transfer to large bowl, then stir in feta, pine nuts and mint.

Caprese Corn Salad

A light salad that is a perfection addition to a summer barbeque.
From Just A Pinch Recipes.

Ingredients

2 ears of corn, about 1 cup of kernels
1 1/2 cup grape or cherry tomatoes
1 cup fresh mozzarella, cubed
2 Tablespoons fresh basil, chopped
2 Tablespoons white wine vinegar
1 Tablespoon olive oil
Pinch of sugar
Salt and pepper to taste

Instructions

Boil the corn for 5  minutes. Drain and cool.
When cool enough to handle, cut the kernels off the cob and set aside.
Mix tomatoes, cubed mozzarella, basil and corn in bowl.
Whisk together vinegar, oil, pinch of sugar, salt and pepper.
Toss with the salad mixture. Serve at room temperature or chill until ready to serve.

4 servings.

Roasted Turnip Fries with Parmesan

When our garden is pumping out turnips, I am always looking for new way to enjoy them. This recipe from Martha Stewart is a new find and is delicious.

Ingredients

2 pounds turnips, peeled and cut into 1/2 inch wedges
1/8 tsp. cayenne pepper
1/4 tsp. nutmeg
2 Tablespoons olive oil
Coarse ground salt and pepper
1/4 cup shredded Parmesan cheese

Instructions

Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips with cayenne, nutmeg and oil. Season with salt and pepper and toss to coat evenly.
Sprinkle with Parmesan cheese and toss.
Arrange in single layer and roast for 25-30 minutes, flipping halfway through baking time.

Creamy Coleslaw

The quintessential summer side dish! In my opinion, coleslaw goes perfectly with anything that you grill. Only five ingredients and less than 5 minutes prep time make this dish all the better.

Ingredients

1 bag shredded coleslaw mis
3/4 cup mayonnaise
1/4 cup cider vinegar
1 Tablespoon sugar
1/4 tsp celery seed


Instructions

Combine mayonnaise with vinegar and sugar until well blended. Fold in shredded coleslaw mix and celery seed.
Done!

Veggie and Orzo Stuffed Red Peppers

This recipe is a great side dish. It is versatile. You can mix and match your veggies of choice. You can substitute the cheese of your liking.  It is a colorful dish that is as appealing to look at as it is to eat!

Ingredients

1 cup orzo
3 red peppers, cut in half through the stem, seeds removed
2 Tablespoons Canola oil
1 cup finely chopped onion
1 cup finely chopped carrots
1 cup finely chopped celery
1 Tablespoon finely minced garlic
2 cups fresh spinach, chopped and stems removed
1 Tablespoon fresh oregano
2 Tablespoons chopped fresh parsley
3/4 cup grated aged white cheddar cheese, divided
Salt and Pepper

Note that this recipe can be personalized in many ways with the following substitutions.

Carrots and celery can be substituted with other vegetables such as chopped broccoli or peas.
Spinach may be substituted with chopped kale.
Fresh oregano can be substituted with fresh basil.
Aged white cheddar cheese can be substituted with cheddar, swiss or jack cheese.

Instructions

Preheat oven to 425 degrees. Place peppers, cut side down, on an oiled baking sheet and roast for 10-15 minutes or until slightly softened. Remove from oven and flip cut-side up and allow to cool slightly while preparing remaining ingredients.
Turn down oven to 350 degrees.
Cook orzo according to manufacturer's instructions. Drain.
Heat oil in skillet over medium-high heat. Add onion, carrots and celery and cook, stirring occasionally, until softened. Add garlic and spinach and cook until spinach is wilted, Remove from heat and add orzo, oregano, parsley, 1/2 cup cheese and salt and pepper to taste.
Spoon orzo mixture into peppers. Top with remaining cheese. Cook for 25  minutes or until chese is lightly browned and pepper is cooked.
Serve immediately.

Baked Garlic Parmesan Potato Wedges

This recipe from "Creme de la Crumb" (love that name) is a great side dish and alternative to baked fries.

Ingredients

3 or 4 russet potatoes, sliced into wedges
4 Tablespoons olive oil
2 teaspoon salt
2 teaspoon garlic powder
2 teaspoons Italian seasoning
1/2 cup shredded Parmesan cheese
1/4 cup finely chopped fresh parsley.

Instructions

Preheat oven to 375 degree. Lightly grease a large baking sheet.
Place potato wedges in large bowl. Add olive oil and toss to coat. Combine spices in small bowl.
Add Parmesan cheese and spices and toss to coat evenly.
Place potatoes on baking sheet in a single layer with skin sides down. Bake 20-25 minutes until potatoes are tender and golden.
Remove from oven and sprinkle with finely chopped parsley.

Asian Coleslaw

This recipe from "Manila Spoon" takes about 10 minutes to prepare and is incredibly delicious.

Ingredients

1 (14-16 ounce) package coleslaw mix
1 bunch of green onions, sliced thinly
1/2 cup sliced or slivered almonds, toasted
1/2 cup sunflower seeds
1 (3 ounce) package chicken-flavored Ramen noodles
1/2 cup sunflower (or olive)  oil
1/3 cup cider vinegar
2 teaspoons brown sugar

Instructions

Combine coleslaw mix, green onions, almonds and sunflower seeds in bowl.
Mix the seasoning package from the Ramen noodles with the oil, cider vinegar and brown sugar. Whisk to mix thoroughly. Break up the Ramen noodles and mix with the coleslaw mixture.
Pour on the dressing and toss to combine. Garnish with green onions, if desired.

Baked Broccoli and Cauliflower Tots

These kid-friendly veggie tots are a healthier option than frozen tator-tots!

Ingredients

1 (12 ounce) bag frozen broccoli and cauliflower blend
1 egg
1/4 cup finely diced onion
1/3 cup shredded cheddar cheese
1/3 cup panko bread crumbs
1/3 cup Italian-style bread crumbs
1 Tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat oven to 400 degrees. Coat a baking sheet with cooking spray.

Steam vegetables according to package instructions. Cool slightly and finely chop in a food processor.
In a bowl, combine vegetables with remaining ingredients.
Using your hands, roll approximately one Tablespoon of the mixture into a ball. Then, form into a "tot" shape. Place on prepared pan. Bake 18-25 minutes, turning halfway through, until golden brown and crispy.

Optionally, serve with a dipping sauce such as Ranch dressing.

Faux Fried Rice

I love fried rice, but it is not a healthy choice. In this recipe, cauliflower replaces the rice. And no one would ever know.

Ingredients

Olive oil to coat the pan
2 large eggs
1 head cauliflower, cut into florets (about 1 pound)
2 Tablespoon vegetable oil
3 or 4 cloves of garlic, minced
1 Tablespoon minced fresh ginger
1 cup diced carrots, about 3 medium-sized carrots
1/4 cup of soy sauce, divided
1 cup frozen peas, thawed
1 cup bean sprouts, fresh or canned
3 green onions, sliced thin
1/2 Tablespoon sesame oil

Instructions

Heat an 8-inch skillet over medium heat and coat with olive oil. Beat the eggs in a small bowl and pour into the heated pan. Swirl to form a thin crepe-like layer. When almost cooked through, flip to the other side. Remove from pan when cooked through. Place on cutting board and slice into small strips or squares (about 1/2-inch square).

Add the cauliflower, in batches, to a food processor. Pulse until the size of rice.

Heat vegetable oil in a large skillet over medium high heat. Add garlic and ginger and cook, stirring constantly, for about 30 seconds. Add the cauliflower rice and carrots and cook, stirring constantly, for about 3 minutes, until slightly softened. Add 2 Tablespoons water to the bottom of the pan and keep stirring. Reduce heat to medium and cook for an additional 2 minutes. Add 2 Tablespoon soy sauce and stir in peas and bean sprouts. Continue cooking and stirring for 3 - 5 minutes. Add remaining 2 Tablespoons soy sauce, the egg strips and the green onions. Stir to combine. Turn off heat and stir in sesame oil. Serve immediately.

Recipe source: Dinner at Tiffani's, The Cooking Channel

Pesto Zoodles with Brussels Sprouts

One of my favorite gifts from last year was a spiralizer. I love the idea of taking vegetables and turning them into noodles. This recipe uses spiralized turnips and thinly sliced brussels sprouts, a great combination!

Ingredients

1/4 cup basil pesto
2 cups trimmed Brussels sprouts
3 medium turnips, peeled and spiralized into linguine
1 Tablespoon olive oil
Salt and pepper to taste

Instructions

Spiralize the turnips into linguine-sized "zoodles". Halve each Brussels sprout and then thinly slice into shreds.
Heat one Tablespoon olive oil in large skillet over medium heat. Add turnip zoodles and Brussels sprouts. Season with salt and pepper to taste. Cover and cook for 3 - 5 minutes or until turnip noodles are al dente and slightly browned.  Uncover and toss occasionally. Transfer to a large bowl. Add pesto and stir to coat thoroughly. Serve warm.

Spicy Thai Peanut Noodles

Ingredients

12 ounces spaghetti

1 large red bell pepper, sliced into thin strips, about 2 inches long

1 large cucumber, peeled and seeded, sliced into thin strips, about 2 inches long

1 cup matchstick carrots

3/4 cup chopped green onions

1/2 cup chopped cilantro

1/2 cup chopped salted roasted peanuts, roughly chopped

Sesame seeds for garnish

Peanut Sauce

1/2 cup creamy peanut butter

1/4 cup warm water

3 Tablespoons soy sauce

2 Tablespoons honey

2 Tablespoon Sriracha sauce (more or less to taste)

2 Tablespoons fresh lime juice

1 1/2 Tablespoon peeled and finely minced fresh ginger

1 Tablespoon minced garlic

1 Tablespoon sesame oil

Instructions

Cook spaghetti according to manufacturer's instruction.

Prepare peanut sauce by combining all ingredients in mixing bowl and whisking together until smooth.

Drain pasta and pour into a large serving bowl. Toss with sauce and then add red pepper, cucumber, carrots, green onions, cilantro, and peanuts. Toss to combine. Sprinkle with sesame seeds.

Recipe source: Cooking Classy