the perfect side dish for when you haven’t eaten a green vegetable in a minute.
2 zucchini, washed
1 tbs olive oil
1/2 tsp each salt, pepper, Italian seasoning
1/3 cup grated Parmesan cheese (vegan substitution - bread crumbs)
Preheat the oven to 425º. Slide each zucchini into 1/4” slices. Toss with olive oil, spices, and Parmesan/bread crumbs.
On a tinfoil-covered cookie sheet, lay them out in one layer. Bake 10 minutes or until cheese/crumbs just turn golden brown.
perfect whether you have fully stocked cabinets or things are looking desperate. at minimum, you need:
3 avocados (this is the perfect ratio to a bag of tortilla chips)
juice of 1 lime
1/2 tsp salt/to taste
then, add however many of these things you have on hand:
1/2 tsp red pepper flakes
3 cloves minced garlic
1/2 tsp cumin
1 tbs dried cilantro
1/4 cup diced onion
1 small tomato, diced
1 tsp white vinegar
1 jalapeno, diced and seeded if you don’t want it too spicy
combine, mash, and enjoy!
my favorite holiday side dish. makes roughly 9 small side servings.
1/2 onion, diced
2 cloves minced garlic
1 tbsp melted butter
1 package (8 ounces) cream cheese
8 ounces farmer cheese
1/8 tsp of: salt, pepper, nutmeg
2 eggs
2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1/4 tsp paprika
Preheat oven to 325º.
Cook onion and garlic in butter until tender. Combine cheeses, onion and garlic, salt, and pepper. Add eggs one at a time and mix well. Blend in spinach.
Pour mixture into greased 9” square baking pan. Sprinkle with paprika and nutmeg. Cover with foil.
Bake for 30 minutes, uncover, and bake an additional 30 minutes.
you can serve this sauce over any pasta, but it pairs well with ricotta cheese, aka ravioli or tortellini. Serves 4.
12 ounces pasta, cooked according to package directions
12 ounces frozen butternut squash puree, thawed in the fridge - or 1/2 butternut squash roasted in the oven at 400º for one hour and scooped out
15 ounce can diced tomatoes
1/2 onion, diced
1 bell pepper, diced
olive oil
1/2 tbsp oregano
fresh basil, chopped
salt and pepper to taste
optional: 15 ounce can cannellini beans, drained and rinsed
optional: 2 boneless, skinless chicken breasts, diced
Saute onion and bell pepper, in olive oil until soft, in a large saucepan. Add squash, tomatoes, oregano, salt, and pepper. Stir and cook until heated through. Add beans.
If using, cook chicken in additional olive oil in a separate pan. Drain and add to sauce. Optional: add two handfuls of baby spinach to the sauce. Serve over cooked pasta.
Do you ever just feel like you need to eat a vegetable? Makes 4 side dish servings.
2 tbs butter/margarine
1/2 onion finely chopped
2 tsp sugar
1/4 tsp salt
4 cloves minced garlic
3 cups frozen peas, do not thaw
1/2 tsp dried thyme
Black pepper to taste
Melt the butter in a saucepan over medium heat. Add the onion, sugar, and salt, and cook until the onion is softened - about 2 minutes. Add the garlic and cook for an additional minute.
Stir in the peas and thyme, and cook until heated through. Season with pepper to taste.