Category: Side Dishes

• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 zucchini sliced into 1/3 inch slices
• 2 bell peppers, large chopped
• 1 onion, large chopped
• 3-4 ears corn on the cob, sectioned
• Rosemary sprigs

If using bamboo skewers, soak in water 30 minutes before using. In small bowl whisk together olive oil, garlic powder, oregano, salt and pepper. Add vegetables and toss until coated. Let marinate 15 minutes, then thread onto skewers.

For grilling, heat grill to medium high heat or 375 degrees. Add kabobs and grill 10-15 minutes, turning once halfway through. For oven, preheat to 450 degrees and cook 15 minutes, turning halfway through. Makes 6-8 kabobs.

• 1 loaf day-old bread, cut into 1-inch pieces
• 1 tablespoon oil
• 1 pound sage pork sausage, casings removed
• 1/3 cup unsalted butter
• 1 large onion, finely chopped
• 2-3 stalks celery, chopped
• 1 1/2 tablespoons minced garlic
• 1/2 cup chopped parsley
• 1 1/2 tablespoons fresh chopped sage
• 1 tablespoon fresh chopped rosemary
• 3/4 teaspoon sea salt
• 1/2 teaspoon pepper
• 3 1/2 cups chicken broth
• 1 egg, lightly whisked

Preheat oven to 350 degrees. Place bread cubes in a single layer on a sheet pan and bake 7-10 minutes, or until dried and toasted. Transfer to a large bowl. In a large sauté pan, heat oil over medium heat. Cook sausage over medium heat about 10 minutes, until browned and cooked through, breaking up with a fork while cooking. Add to bread cubes. In the same pan, melt butter and add onions, celery, garlic, parsley, sage, rosemary, salt and pepper. Sauté over medium heat 10 minutes or until softened. Remove from heat and mix in stock. Add beaten egg and pour into bread, mixing well with a wooden spoon until all liquid is absorbed. Pour into 9-inch-by-12-inch baking dish and bake 30 minutes or until browned on top and hot in the middle. Serve warm. Makes 8 servings.

• 1 small bag broccoli slaw
• 1 cup shaved brussels sprouts
• 1 cup chopped kale
• 1 jalapeño, thinly sliced without the seeds
• 1/4 cup toasted sliced almonds
• 1/4 cup dried cranberries, chopped

Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons white sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• pinch of garlic powder
• pinch of Cajun seasoning

Mix all slaw ingredients together. In a separate bowl, mix dressing ingredients together, then combine with slaw. Chill in fridge at least 30 minutes.

Recipe and photo courtesy of Katelyn Youngblood

sweetandsassyapron.com

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• 1 pound zucchini
• 1 teaspoon salt
• 2 large eggs
• 2 medium scallions, minced
• 1 1/2 teaspoons lemon pepper
• 1/2 teaspoon baking powder
• 1/2 cup almond flour
• 2 tablespoons coconut flour
• 1/4 cup grated Parmesan cheese
• Olive oil for frying

Grate zucchini and place in a colander. Season with salt and gently toss; let sit 5 minutes. Squeeze zucchini with your hands and place into a medium mixing bowl. Add eggs and scallions and mix together. In a separate small bowl, add remaining dry ingredients and stir together. Add to zucchini and mix thoroughly.

Heat a skillet over medium high heat. Add oil to cover bottom of pan. When hot, stir zucchini mixture and dip out 1/4 cup (level) of batter and pour into pan. With a spatula, gently shape into a pancake. Cook about 3 minutes, adjusting heat if needed. Flip and cook 3 more minutes, adding more oil to the pan as needed to prevent sticking. Drain on paper towel before serving. Makes 8 pancakes.

• 4 large russet potatoes
• 1/4 cup buttes
• 1/4 cup sour cream
• 1/4 cup freshly chopped chives
• 1 or 2 green onions, thinly sliced
• 6 slices cooked bacon, crumbled
• 3/4 cup shredded Cheddar, divided
• Salt and pepper, to taste

Preheat oven to 400 degrees. Prick potatoes all over with a fork or sharp knife and wrap tightly in foil. Bake until soft, about 1 hour. Unwrap and cut lengthwise slits in the top of each. Carefully scoop out flesh and place into a medium bowl. Add butter, sour cream, chives, green onions, bacon and half of the cheese. Season with salt and pepper. Spoon filling back into each potato half, mounding it on top. Sprinkle with remaining cheese and return to oven until melted, about 5 minutes. Makes 8 potato halves.

• 12 ounces raw green beans, ends trimmed
• 1/2 cup sliced mushrooms
• 1 tablespoon olive oil
• Sea salt and pepper, to taste
• 2 garlic cloves, minced
• 2 tablespoons sliced almonds

Preheat oven to 425 degrees. Place beans and mushrooms in a large bowl. Drizzle with olive oil and gently toss to coat. Lightly season with salt and pepper and toss again. Spread on a baking sheet in a single layer and bake 15 minutes. Remove pan from oven and top with minced garlic and sliced almonds. Toss again and return to a single layer. Bake 5 minutes more or until beans are cooked through and garlic and almonds are lightly golden. Makes 4 servings.

This brown soda bread is full of fiber, yeast-free and so simple to prepare. If you can find Irish imported brown whole wheat flour, you’ll get the best results. 

• 3 cups coarse whole wheat flour
• 1 1/4 cup flour
• 1 1/4 cup oats
• 1 teaspoon salt
• 3 teaspoons baking soda
• 1/2 cup wheat germ
• 3/8 cup sugar
• 3 ounces butter or margarine
• 1 egg, beaten
• 3 cups buttermilk
• 1 tablespoon honey

Preheat oven to 425 degrees. Grease and flour three 8-by-4-by-2-inch loaf pans. Measure all dry ingredients in large bowl. Rub in butter with your fingertips and create a well in center of mix. Beat egg in small bowl and mix with buttermilk and honey. Add to dry ingredients and mix well with large spoon. Transfer dough to floured surface and knead gently with floured hands. Divide dough into loaves and place each loaf into a pan. Using knife, cut line down center of each loaf. Bake for 40 minutes to deep golden brown color, or until base of loaf sounds hollow when lightly tapped. Makes 3 loaves.

Recipe by Judith McLaughlin

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  1 cup course ground grits (I use Gayla’s Grits from Shaw Farms)
• 4 cups chicken broth
• 1 tablespoon butter
• 4 ounces mascarpone
• 4 ounces sharp Cheddar cheese
• 4 ounces mild Cheddar cheese
• 1 cup diced roasted red peppers

In a large pot bring grits, broth and butter to a boil. Boil for one minute, reduce heat and simmer for 1 hour, stirring occasionally and adding water if needed. Turn heat to simmer, and stir in cheeses and peppers. Once cheeses are melted, remove grits from heat and serve.

• 2 large potatoes
• 1 tablespoon butter
• Olive oil for drizzling
• 1 tablespoon garlic powder
• 1 teaspoon Italian herb seasoning
• 1 teaspoon smoked paprika
• Salt and pepper, to taste 
• Fresh herbs for garnish 

Pre-heat oven to 350 degrees. Scrub potatoes and leave the skin on; cut into wedges. Place wedges in a large microwave-safe bowl and cook about 8 minutes. Take a fork and pierce the wedges — the fork should go in without resistance. Remove bowl from microwave. Add a tablespoon of butter to the potatoes and lightly drizzle with olive oil. Add garlic powder, Italian herbs, smoked paprika, salt and pepper. Toss well. Line a baking tray with foil or parchment paper. Place wedges on tray in a single layer and bake about 7 minutes or until one side turns golden. Turn over and bake another 7-8 minutes. Garnish with fresh herbs and serve with ranch dressing or your favorite dipping sauce. Serves 2-4.

• 2 pounds fresh asparagus spears
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 1/2 cup half and half
• 1 tablespoon honey
• 1-2 tablespoons Dijon mustard
• 1-2 teaspoons lemon juice
• 1/4 teaspoon (or dash more) cayenne pepper

Cook asparagus until crisp-tender and keep warm. In a small saucepan, melt butter over low heat. Gradually stir in flour until smooth. Gradually stir in chicken broth and half-and-half and cook until thickened and bubbly (about 1 minute). Whisk in honey, mustard, lemon juice, and cayenne pepper. Top asparagus with sauce and serve immediately. Serves 6 to 8.

• 5 pounds potatoes, peeled, cubed and cooked
• 1 can (12 ounces) evaporated milk
• 12 ounces shredded cheddar cheese or Velveeta (cubed)
• 1/4 cup butter, cubed
• 1/2 tablespoon salt
• 1/2 teaspoon pepper

In a large bowl, combine potatoes, milk, cheese, butter, salt and pepper. Place in a 13 x 9 baking dish and bake uncovered at 350 degrees for 45-50 minutes or until bubbly. Sprinkle with paprika if desired.