Side Dishes – The Fancy Pants Kitchen

Lentil Stew with Mushroom Gravy

Francine — Mon, 09 Dec 2024 17:41:26 +0000

This deeply satisfying Lentil Stew with Mushroom Gravy is the perfect comfort food for cold, winter days. It takes about 10 ingredients and 40 minutes of time, so no excuses to not make it! It’s vegan, as well!

It starts with sautéed shallots and mushrooms seasoned with coconut aminos, salt, and pepper for rich, deep flavor. Then come the lentils, thyme for aromatics, and vegetable broth. As that’s simmering away, start your mashed potatoes.

The mashed potatoes are easy to make as well. Simply peel (or leave skin on for more texture), boil until tender, and mash!

You can go 100 different ways with seasoning mashed potatoes, but we kept things simple: a little salt, pepper, and olive oil, with a few dashes of almond milk for creaminess.

To serve, transfer some mashed potatoes to a plate, top with lentil stew and then garnish with a little parsley. You are going to love this!

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Lastly, if you make Lentil Stew with Mushroom Gravy, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lentil Stew with Mushroom Gravy

Makes: 4 servings (side dish)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

Potatoes:

1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
Sea salt & black pepper to taste
1-2 tbsp olive oil
2-4 tbsp unsweetened almond milk or vegetable broth (for added moisture)

Mushroom Lentil Stew:

1 tbsp water (or avocado or olive oil)
1/2 cup chopped shallot
2 cups sliced cremini (or button) mushrooms
1-2 tbsp coconut aminos
1 pinch each kosher salt & freshly ground pepper
2 tbsp chopped fresh thyme (or rosemary)
2/3 cup dry green lentils, rinsed + drained (optional: soak overnight in cool water to improve digestibility)
2-3 cups vegetable broth
1 tbsp tomato paste
2 tbsp mashed potatoes (recipe above)

Garnish:

Fresh chopped parsley

Instructions

Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.

Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.

Add thyme, lentils, and 2 cups vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.

In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.

Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor. Turn off heat and let the mixture rest so flavors can deepen. Add the 2 tablespoons of mashed potatoes to the lentil mushroom stew and stir in to thicken.

To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil mushroom stew. Garnish with fresh parsley, or more thyme, if desired.

Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350°F oven until hot.

Recipe from Minimalist Baker

Maple Mustard Roasted Vegetables

Francine — Mon, 09 Dec 2024 17:22:24 +0000

Maple Mustard Roasted Vegetables are a perfect side dish to round out a winter meal. Smoky, savory and slightly caramelized, you will be surprised at how delicious they are.

This recipe has a lot of components that can be prepared a day ahead. Clean and cut all of the veggies ahead of time and store them in separate containers in the fridge. The oil/spice blend can also be made in advance and left sealed on the counter.

You can also roast the veggies in advance and then heat in the microwave or back in the oven for a short time.

Either way, begin by making the glaze. Simply combine the ingredients in a small microwaveable bowl and heat for one minute in the microwave. Stir to combine and set aside.

Combine the oil, coriander, smoked paprika, salt and pepper in a large bowl. Add the carrots, cauliflower and mushrooms to the bowl and toss to coat. Transfer to a prepared sheet pan. Add the remaining veggies to the same bowl, drizzle with olive oil and set aside.

Roast the vegetables for five minutes, then stir. Roast for another 15 minutes.

Increase the heat to 475°F. Remove the vegetables from the oven, stir, and then add the remaining vegetables. Drizzle with the maple mustard glaze and toss.

Roast for 13-18 minutes or until the veggies are golden and caramelized.

To finish, add more salt and garnish with thyme leaves.

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Lastly, if you make Maple Mustard Roasted Vegetables, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Maple Mustard Roasted Vegetables

Makes: 10 servings

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour & 5 minutes

Ingredients

Maple Mustard Glaze:

2 tbsp unsalted butter
2 tbsp pure maple syrup
1 & 1/2 tbsp coarse-grain mustard
1 tbsp honey

First Roasting:

3 tbsp olive oil
2 tsp ground coriander
1 tsp smoked paprika
1 tsp kosher salt
1 tsp ground black pepper
1 pound carrots, sliced 1/2-inch thick on a diagonal
1 small head cauliflower, cored and separated into bite-size florets
12 ounces mushrooms, sliced 1/2-inch thick

Second Roasting:

1 medium red onion, halved, peeled and cut into wedges
1 large yellow bell pepper, cut into 3/4-inch squares
2 medium zucchini, halved lengthwise, then sliced 1/2-inch thick, on a diagonal

To Finish:

fresh thyme leaves, for garnish

Instructions

For the Prep:

Preheat the oven to 450˚F. Drizzle a sheet pan (18×13-inches) with olive oil. Spread to coat the pan with your fingers or a silicone spatula. Set aside.

Maple Mustard Glaze:

Combine the butter, maple syrup, mustard and honey in a small microwave-safe bowl or measuring cup. Microwave on high power for one minute. Stir well to combine. Set aside for now.

First Roasting:

Combine the olive oil, coriander, smoked paprika, kosher salt and pepper in a large bowl. Stir to combine. Add the carrots, cauliflower and mushrooms to the bowl and toss to coat. Turn the veggies out onto the prepared sheet pan.

Add the remaining veggies to the same bowl, drizzle lightly with olive oil and toss to coat. Set aside for now.

Roast the veggies on the sheet pan for 5 minutes then remove from the oven and stir to redistribute. Return to the oven and roast for another 15 minutes.

Second Roasting:

Increase the heat to 475°F. Remove the veggies from the oven, stir to redistribute, then add the remaining veggies (red onion, yellow bell pepper and zucchini) to the mixture on the sheet pan. Drizzle with the prepared maple mustard glaze. Stir gently one more time to evenly distribute all of the veggies.

Return the pan to the oven and roast for another 13-18 minutes or until golden and caramelized. (Every oven is a little different, so watch the veggies carefully towards the end.)

To Finish:

Taste and add more salt (kosher or flaky sea salt) if needed. Garnish generously with fresh thyme leaves.

Recipe from The Cafe Sucre Farine

Creamy Mashed Potatoes

Francine — Sat, 16 Nov 2024 23:34:51 +0000

Creamy Mashed Potatoes are on every Thanksgiving table. Drizzled with gravy, they are one of the most traditional side dishes. This recipe is easy and adaptable (make them as creamy as you like by adjusting the amount of milk you add). They are also a little healthier (just a little) than some other recipes since there is no cream in the “creamy”.

Whip up a batch of these and your meal will be complete!

Peel and then boil the potatoes. Once they are tender, drain them and transfer them to the bowl of a stand mixer.

Use the whisk attachment to break up the potatoes (don’t attach it to the mixer; just hold it and break the potatoes apart). Then, attach the whisk and start to whip on low speed. Slowly drizzle in the hot milk until you reach the desired texture.

I like mine chunkier, so I didn’t use all of the milk.

With the mixer running, add chunks of softened butter one tablespoon at a time. Add the salt.

Top with chopped parsley or chives and serve.

You can make these ahead of time and keep them warm in an oven (on low heat) or in a slow cooker.

For more variety of mashed potatoes, try Creamy Buttermilk Mashed Potatoes or Cheesy Mashed Potatoes.

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Lastly, if you make Creamy Mashed Potatoes, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Creamy Mashed Potatoes

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

4 pounds (12 medium) russet potatoes, peeled
1 & 1/4 cups hot whole milk
16 tbsp unsalted butter (2 sticks), at room temperature (not melted)
1 & 1/2 tsp salt, or to taste (we used sea salt)
1 tbsp fresh parsley or chives, finely chopped for garnish (optional)

Instructions

Peel potatoes and rinse in cold water (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 quart or bigger) and cover potatoes with cold water and 1 tbsp salt. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).

Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed 30 seconds then increase to medium and slowly drizzle in 1 to 1 & 1/4 cups of the HOT milk to reach your desired texture.

With mixer on, add softened butter 1 tablespoon at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally add 1 & 1/2 tsp salt, or add to taste.

Chef’s Note:

To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer to a slow cooker on the low setting to keep potatoes warm until ready to serve.

Recipe by Natasha’s Kitchen

Roasted Honeynut Squash with Brown Sugar

Francine — Sat, 16 Nov 2024 18:09:00 +0000

Roasted Honeynut Squash with Brown Sugar is a lovely side dish for the holidays. I adore these sweet little winter squash (squashes?) especially when roasted and topped with a sweet and spicy mixture of brown sugar, cinnamon and cayenne. What could be more perfect for Thanksgiving??!!

Cut the squash lengthwise and remove the seeds. Place the squash halves on a baking sheet and spread butter on the cut side.

In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.

Roast the squash for 25 minutes. Remove them from the oven and sprinkle with pecans. Return to the oven and continue to roast another 15 minutes until they are fork-tender and browned.

Transfer to a serving platter, sprinkle with salt & freshly ground pepper and serve.

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Lastly, if you make Roasted Honeynut Squash with Brown Sugar, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Honeynut Squash with Brown Sugar

Makes: 8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

4 small honeynut squash, halved lengthwise, seeds removed (about 2-3 pounds)
6 tbsp unsalted butter, softened
2 tbsp brown sugar
3/4 tsp sea salt, plus more to taste
1/4 tsp cinnamon
Pinch of cayenne (optional)
1/4 cup finely chopped pecans or pepitas
Freshly cracked black pepper, for serving

Instructions

Preheat the oven to 425°F and place a rack in the center position.

Place the squash halves cut sides up on a rimmed sheet pan. Evenly spread the butter on the cut side of each squash.

In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.

Roast for 25 minutes. Remove from the oven, leaving the oven on. Carefully sprinkle the squash with pecans, then return to the oven until fork-tender and browned, 15 minutes more. Transfer to a serving platter or divide among 8 plates. Sprinkle with salt and pepper before serving.

Recipe from The Modern Proper

Butternut Squash Orzo Salad

Francine — Sun, 06 Oct 2024 23:53:51 +0000

Butternut Squash Orzo Salad with Candied Bacon is an amazingly delicious salad to enjoy this time of the year! But, is it just a salad? I’d say it’s a pasta and a side dish, too. Serve it cold and it’s more of a salad. Serve it warm (that’s the way I prefer it) and it’s an awesome pasta side dish.

Let’s not bicker over what category of food it is, let’s just get cooking!

To make this delicious recipe, begin by tossing the butternut squash with paprika, chili powder, and cinnamon. Push the squash to one side of the sheet pan and toss the bacon on the other side of the pan with rosemary, maple and cayenne. Scatter the bacon in an even layer around the squash and roast for 15 minutes until the bacon starts to crisp. Stir it and continue to cook, checking and tossing every 5 minutes or so until the bacon is crisp and the squash is tender.

While the squash and bacon are cooking, cook the orzo as directed on the box.

In a large salad bowl, combine the kale, warm orzo and toasted pepitas.

Make the dressing by whisking all of the dressing ingredients together. Pour over the salad and coat the greens well. Add the roasted squash, bacon pieces and goat cheese.

Now, your salad/pasta/side dish is ready!

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Lastly, if you make Butternut Squash Orzo Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Butternut Squash Orzo Salad

Makes: 6 servings

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Ingredients

2 tbsp extra virgin olive oil
3 cups peeled and cubed butternut squash
1 tsp smoked paprika
1 tsp chili powder
1/4 tsp cinnamon
6-8 slices bacon, chopped (omit if vegetarian)
2 tbsp chopped fresh rosemary or sage
2 tsp maple syrup
1/2 tsp cayenne pepper, or to taste
1 (16 ounce) box orzo pasta
2 cups shredded or torn kale
1/2 cup roasted pepitas
6 ounces crumbled goat cheese

Balsamic Vinaigrette:

1/2 cup extra virgin olive oil
1-2 cloves garlic, grated
1 tbsp chopped fresh thyme
1/4 cup balsamic vinegar
1 tbsp fig preserves, optional
1 tbsp honey or maple syrup
salt and black pepper
chili flakes

Instructions

Preheat the oven to 400° F. On the baking sheet, toss together the olive oil, butternut squash, paprika, chili powder, cinnamon, salt, and pepper. Scoot the squash to one side of the pan. On the opposite side, toss the bacon with rosemary, maple, and cayenne. Scatter the bacon in an even layer around the squash.

Bake for 15 minutes, until the bacon is crisping. Pull out of the oven and toss. Bake for another 5 to 10 minutes, watching closely, until the bacon is crisp and the squash tender.

Meanwhile, cook the orzo as directed on the box. In a large salad bowl, combine the kale, warm orzo, and toasted pepitas.

To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the greens. Add the roasted squash, bacon, and goat cheese, then gently toss. And done! Enjoy!

Recipe from Half Baked Harvest

Honey Maple Roasted Carrots

Francine — Tue, 24 Sep 2024 19:48:31 +0000

Honey Maple Roasted Carrots are a delicious side dish to add to your Autumn meals. Roasting the carrots in maple syrup and honey brings out a tender sweetness to them that is mouthwatering! Top them with crunchy pomegranate arils and you add a slightly sour textural component that takes these carrots over the top!

Preheat the oven and place the carrots on an oiled sheet pan. Drizzle them with olive oil, honey and maple syrup. Then sprinkle the carrots with coriander, salt and pepper and toss to coat.

Spread out the carrots in a single layer. If there are too many carrots for a single layer, use two sheet pans. You don’t want to crowd them or they will steam vs caramelize.

Roast the carrots for 30 minutes, stirring every 5 minutes or so to redistribute the carrots. Once they are tender and there is a slight caramelization to them, they are done.

Sprinkle them with sesame seeds and herbs and stir. Add a little more salt and pepper if needed.

Transfer the carrots to a serving platter and sprinkle with pomegranate seeds. Serve hot!

Share Your Thoughts...

Lastly, if you make Honey Maple Roasted Carrots, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Honey Maple Roasted Carrots

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

2 pounds carrots, peeled and sliced on a long angle into pieces, approximately 3 inches long
2 tbsp extra-virgin olive oil
1 tbsp pure maple syrup
2 tbsp honey
1 & 1/2 tsp ground coriander
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 tbsp sesame seeds
1 tbsp fresh thyme leaves
1 tbsp thinly sliced fresh chives
1/2 cup pomegranate arils or seeds

Instructions

Preheat oven to 450˚F. Lightly oil a sheet pan.

Place carrots on prepared pan and drizzle with olive oil, maple syrup and honey. Sprinkle with coriander, sea salt and pepper. Toss to coat (I like to use my hands for this to get them well coated, but a spatula will work too). Spread carrots out on the pan in a single layer.

Roast for 10 minutes, then stir to redistribute. Return to oven and roast for another 15-20 minutes, stirring every 5 minutes. Carrots are finished when they are tender and some of the edges are caramelized.

Sprinkle sesame seeds and herbs over carrots and stir. Taste and season with a bit more sea salt and pepper, if needed. Transfer to a serving bowl and scatter with the pomegranate arils. Serve hot.

Recipe from The Cafe Sucre Farine

Roasted Potatoes with Goat Cheese and Red Pepper Sauce

Francine — Mon, 09 Sep 2024 01:37:44 +0000

For a flavorful, mouthwatering side dish, try Roasted Potatoes with Goat Cheese and Red Pepper Sauce. Baby red potatoes are coated with a spiced olive oil and roasted until brown and crispy and then topped with goat cheese, a tangy red pepper sauce and plenty of herbs. Delicious any time of the year!

To begin, roast the red peppers, the fresno chili peppers and the onion on a sheet pan until slightly charred and tender. Peel off the skins and transfer all to the food processor and purée until smooth.

Add the garlic, olive oil, red wine vinegar, honey, smoked paprika and oregano and process until smooth.

Cut the potatoes in half and season with olive oil, smoked paprika, garlic powder, coriander and salt. Arrange the potatoes on a parchment-lined sheet pan, cut side down, and roast until crisp and tender, about 40 minutes.

Serve the potatoes on a platter, sprinkled with crumbled goat cheese and spoonfuls of the red pepper sauce.

Finish with slivered chives, fresh oregano and flaky sea salt.

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Lastly, if you make Roasted Potatoes with Goat Cheese and Red Pepper Sauce, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Potatoes with Goat Cheese and Red Pepper Sauce

Makes: 6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

Red Pepper Sauce:

3 red bell peppers, halved
1 red fresno pepper
1 red onion, peeled & quartered
2 garlic cloves, roughly chopped
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp honey
1 tsp smoked paprika
1/2 cup fresh oregano leaves
kosher salt

Roasted Potatoes:

1 & 1/2 pounds baby red potatoes, halved lengthwise
2 tsp smoked paprika
1 tsp granulated garlic
1 tsp ground coriander
olive oil
kosher salt
4 ounces goat cheese, crumbled
2 tbsp chopped fresh chives
1 tbsp fresh oregano leaves
flaky sea salt

Instructions

Red Pepper Sauce:

Preheat the oven to 425°F.

Place the halved red peppers, fresno pepper, and quartered red onion on a sheet pan. Drizzle with olive oil to coat. Roast (with the peppers faced cut-side down) for 45 minutes, or until slightly charred and tender. Allow the peppers to cool slightly.

Peel off the skins and discard the cores. Cut the root off the red onion. Transfer the peppers and red onion to a food processor. Process until smooth.

Add the garlic, olive oil, red wine vinegar, honey, smoked paprika, and oregano leaves. Process again until smooth. Season with salt to taste.

Roasted Potatoes:

While the peppers roast for the sauce, add the halved potatoes, smoked paprika, granulated garlic, ground coriander, a good pinch of salt, and a generous drizzle of olive oil to a bowl. Toss well to coat.

Line a sheet pan with a piece of parchment paper. Arrange the potatoes, cut-side down, in an even layer on the pan. Roast for 40 minutes, or until crisp and tender.

Serve the potatoes on a platter with the goat cheese and generous spoonfuls of the red pepper sauce over top (serve any extra sauce on the side). Garnish with the chives, oregano, and a sprinkle of flaky sea salt.

Recipe by The Original Dish

Lemon Garlic Parmesan Smashed Cauliflower

Francine — Sun, 18 Aug 2024 19:58:03 +0000

Lemon Garlic Parmesan Smashed Cauliflower is an easy and flavorful way to elevate the humble cauliflower. I love to roast cauliflower to bring out its nutty flavor but roasting it with a lemon-garlic oil and parmesan cheese just takes it to a new high! Then, take out your aggressions (just kidding) and smash each floret until it’s flat and roast a bit longer. This gives you even more crispy edges for more mouthwatering yumminess!

To make this recipe, add cauliflower florets to a parchment-lined sheet pan. Toss it with olive oil, garlic, lemon juice & zest, parmesan cheese and spices. Roast it for about 20 minutes in the oven.

Flip each piece and continue roasting for another 20 minutes.

At this point, increase the oven temperature, remove the pan from the oven and use a meat mallet to gently smash the cauliflower florets flat. They don’t have to be too flat or they will fall apart.

Place the pan back in the oven for another 10 minutes or so to crisp up. Garnish with more parmesan cheese, lemon wedges and a sprinkling of chives.

Share Your Thoughts...

Lastly, if you make Lemon Garlic Parmesan Smashed Cauliflower, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Lemon Garlic Parmesan Smashed Cauliflower

Makes: 4 servings

Prep Time: 5 minutes

Bake Time: 50 minutes

Total Time: 55 minutes

Ingredients

1 large head cauliflower, cut into medium size florets (not too big not too small)
3 tbsp olive oil
3 cloves garlic, minced
1/2 lemon, zested and juiced
1/4 cup grated parmesan cheese
1/2 tsp each paprika, onion powder, Italian herb blend
salt and pepper to taste

Garnish:

freshly grated parmesan, lemon wedges, chives

Instructions

Preheat your oven to 375°F. Line a large sheet pan with parchment paper. Add your cauliflower pieces to the pan all in the middle. Pour on the oil, garlic, lemon juice, zest, parmesan, spices, salt and pepper. Toss to coat all pieces well. Spread out evenly and roast in your oven for 20 minutes.

Remove the pan from the oven and flip each piece. Place back in the oven for 20 minutes. After 20 minutes bump up the oven temp to 475°F.

Remove the pan from the oven and using a meat mallet or flat and smooth surface to gently smash the cauliflower. Don’t press too hard and too flat – them will come apart. Place back in the oven for 10 minutes to brown and crisp. Garnish with freshly grated parmesan, lemon wedges to squeeze on and chives.

Recipe from Hungry Happens

Bacon Corn Hash

Francine — Sun, 21 Jul 2024 16:52:06 +0000

Bacon Corn Hash is a delicious way to start off your morning! Topped with a fried egg, it’s got everything you want for breakfast! Bacon, potatoes, corn and eggs. It’s also, without the eggs, a wonderful side dish. So, get cooking!

This recipe has 5 ingredients and yet produces a flavor-packed dish. Begin by crisping up bacon pieces in a skillet. Once nice and crisp, transfer the bacon to paper towel to drain and add the potato chunks to the bacon fat that’s left in the skillet.

Sauté the potatoes until nice and crisp. This takes about 20 minutes. If there’s a lot of bacon fat left in the skillet after the potatoes are crisp, you can push the potatoes aside and drain some of it out (save it to fry the eggs in it, if desired).

Add the corn to the skillet and sauté for about 4-5 minutes, ensuring that the corn stays fairly crisp.

Add the bacon back into the skillet and stir until the bacon is warm, about one minute. Remove the skillet from the cooktop and sprinkle the scallions over. Toss them into the hash so that they soften.

If this is breakfast, fry up an egg in any reserved bacon fat you might have or butter, and place it atop the hash. Serve it and enjoy!

Share Your Thoughts...

Lastly, if you make Bacon Corn Hash, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Bacon Corn Hash

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

1/2 pound thick-cut bacon, cut into small dice
1 pound red potatoes, scrubbed clean and diced into 1/4- to 1/2-inch cubes (about 3 to 3 1/4 cups)
Salt and freshly ground black pepper
4 medium-large ears corn, kernels cut from the cob (2 1/2 to 3 cups)
1 bundle scallions, thinly sliced
4 eggs

Instructions

Toss bacon into a large skillet over medium heat, no need to heat the pan first. Let rest for a few minutes until it starts sizzling, then move the bits around so that they begin to brown evenly. Again, wait a couple minutes before shuffling the pieces around; you’re looking for them to get evenly golden and crisp. This should take about 10 minutes. Remove the bacon bits with a slotted spoon, leaving the drippings in the pan and transferring the bacon to paper towels to drain.

Heat the pan to medium/medium-high, making sure the bacon fat is nicely sizzling, add the potatoes all at once in a single layer. Sprinkle them with 1/2 teaspoon kosher salt and several grinds of black pepper. Let them cook for a few minutes in one place and get a bit golden underneath before turning them over and moving them around. Repeat this process until the potatoes are browned on all sides; this takes about 20 minutes.

At this point, if there’s a lot of fat in the pan, you can push aside the potatoes and pour or spoon off all but a small amount of the fat. If you save the fat, you can use it to fry an egg in a bit.

Bump up the heat a little and add the corn to the skillet. Sauté the potatoes and corn together until the corn gets a bit brown but stays fairly crisp, about 4 to 5 minutes. Add the drained bacon, and stir the mixture together until it’s evenly warm, about 1 more minute. Remove the skillet from the burner and sprinkle the scallions (reserving a couple spoonfuls if you’d like to use them as fried egg garnish) over the hash. In two minutes, they should be warm and mellowed. Season with more salt or pepper to taste, if needed.

To add a fried egg to the top of the hash, heat a small skillet over medium-high heat and swirl in one to two teaspoons bacon fat or butter. Crack one egg into the skillet and reduce heat to medium. I like to cover the skillet with a small lid at this point, as it seems to help the egg cook faster and more evenly. In one minute, you should have a perfect sunny-side-up egg. Season with salt and pepper, serve on top of a pile of bacon corn hash.

Recipe by Smitten Kitchen

Pea Pesto Pasta

Francine — Sun, 19 May 2024 19:21:10 +0000

Pea Pesto Pasta is a creamy, flavor-packed pasta dish. A delicious pea pesto (vegan, by the way, if you want it to be with a few substitutions) is combined with hot pasta (maybe you’re feeling like gluten-free? That works beautifully here), arugula and sun-dried tomatoes to give this recipe just the pop it needs!

And it’s ready in 30 minutes!

Make the pesto by combining in a food processor basil, parsley, green peas, garlic, toasted pine nuts, lemon juice, parmesan cheese and sea salt. Blend it and then pour in the olive oil with the machine running. Scrape down the sides of the processor and continue processing until the pesto is nice and creamy.

Boil the pasta until it’s al dente, drain it and set aside.

Heat a large suacepan and add olive oil, garlic and sun-dried tomatoes. Sauté until the garlic is fragrant and turn off the heat. Add the pasta and coat it with the tomato mixture.

Transfer the pasta to a serving bowl, and 3/4 of the pea pesto and the arugula. Toss to combine it all and serve it with additional pesto on the side. I like to garnish it with additional grated parmesan, toasted pine nuts and parsley.

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Pea Pesto Pasta

Makes: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

Pesto:

1 & 1/2 cups packed basil leaves
1/2 cup packed flat-leaf Italian parsley
1 cup green peas (if frozen, thawed)
4 cloves garlic
1/4 cup toasted pine nuts (plus more for serving)
1 medium lemon, juiced (approximately 2 tbsp)
1/4 cup parmesan cheese (plus more for serving) or vegan parmesan cheese
1 pinch sea salt (plus more to taste)
1/4 cup olive oil

Pasta:

10 ounces pasta
1 tbsp olive oil
2 cloves garlic, chopped
1/4 cup sun-dried tomatoes, chopped
1 cup loosely packed arugula

Instructions

Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.

In the meantime, prepare pesto. To a food processor, add basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese, and sea salt. Mix to combine. While the machine is running, stream in olive oil through the spout.

Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending, add a bit more olive oil or water. Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, vegan parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.

Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are ‘al dente’ and still have a slight bite to them. Return to pan off heat and set aside.

Once your pasta is drained, heat a large saucepan or cast iron skillet over medium heat. Once hot, add olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, or until the garlic is fragrant but not yet browned.

Turn off heat and remove skillet from burner, then add cooked pasta and toss to coat.

Transfer to a serving platter or mixing bowl and add 3/4 of pea pesto and the arugula. Toss to combine.

Serve warm with additional pesto on the side, and garnish generously with additional parsley, pine nuts, and parmesan cheese.

Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Enjoy chilled or at room temperature.

Recipe by Minimalist Baker