easy side

Check out this easy recipe for the perfect side dish--cheesy zucchini gratin from Delish.com.

Cheesy Scalloped Zucchini

tbsp. butter (plus more for buttering pan)

garlic,

tbsp. all-purpose flour

c. whole milk

c. shredded Gruyère, divided

c. Parmesan

Kosher salt

black pepper

nutmeg

zucchini,

thyme

parsley,

I made this tonight. It was wonderful. I changed it up a little and used gouda cheese instead. Was amazing.

We made this exactly how the recipe is and it was amazing!! I think this is an excellent substitute for potatoes and will make this again!

Just made this tonight and stuck to the directions exactly. It was a huge hit! I cooked it in a ceramic casserole and it turned out beautifully. I was concerned the zucchini would turn mushy, but it was the perfect amount of firmness and made such a great palate for the cheese. The only thing I think I might do differently when I make it next time is to turn up the second stove to broil temp and move it under there for the last five minutes to make the cheese more golden brown. But all said, everyone loved it! Thank you for sharing!

I had issues w/the directions... I melted (nearly) all my cheese in the white sauce then layered, the video kinda shows the cheese added separately during layering and sorta reads that way later in recipe... even reading it a few times it was still confusing (for me). Also the lack of cups of zuchinni leaves a lot in question. All that said I will attempt it again with the experience of making it once... it was good.
Anyone have comments as to how this might freeze as I often do w/recipes... just makes too much for two... unless one wants to eat it 4X... guess I will just try it!

https://streaming.hearstdigitalstudios.com/2dd1fc30-c750-4322-a471-9387001b31c9/video_rover_16x9_1080p_hd_1555018533_23386.mp4

A little lighter than your average gratin.

Cheesy Scalloped Zucchini = Best Side Dish EVER

Oven Roasted Frozen Broccoli florets is the fastest, easiest side dish that can go with just about any dinner!

Oven Roasted Frozen Broccoli

lb. frozen broccoli florets (1.00)

olive oil (0.16)

Tbsp Montreal steak seasoning (0.07)

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Spread the frozen florets out over the baking sheet (no need to thaw).

Drizzle the olive oil over the florets, then sprinkle the Montreal steak seasoning over top. Toss the florets in the oil and seasoning until everything is evenly distributed (it's okay if a lot of it falls onto the baking sheet, it will be stirred and redistributed again later).

Transfer the baking sheet to the oven and roast for 20 minutes. Take the baking sheet out and use a spatula to stir the broccoli and redistribute the oil and spices. Return the baking sheet to the oven and roast for another 10 minutes, or until the broccoli develops the amount of brownness desired. Serve hot.

These spiced chicken bites are perfect with the refreshing carrot salad.

Spicy chicken bites with carrot & snow pea salad

lean minced chicken

breadcrumbs

spring onions, thinly sliced

tbsp chopped coriander

garlic clove, crushed

ginger, grated

Sweet chilli sauce, tomato sauce

sunflower oil

tsp sesame oil

lime juice

carrots, trimmed,

snow peas, trimmed,

tsp sesame seeds

A slightly sweet, soft &amp; moist buttermilk cornbread recipe you'll want to make over and over again!

Buttermilk Cornbread Recipe

unsalted butter (melted (56 grams))

¼ cup canola or vegetable oil ((60 milliliters))

brown sugar ((70 grams))

½ Tablespoons granulated sugar

eggs (lightly beaten, room temperature preferred)

buttermilk

all-purpose flour ((125 grams))

cornmeal ((120 grams))

baking powder

salt

Preheat oven to 350F (175C) and line an 8x8 metal pan with parchment paper or lightly grease and flour. Set aside.

Combine the melted butter and canola oil in a large bowl and stir well.

Add sugars and stir until combined.

Add eggs and buttermilk and stir well

In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.

Add dry ingredients to wet and stir until just combined.

Spread into prepared pan and bake on 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Pan Fried Potatoes with Herbs are buttery, savory, and make for a great weeknight dinner side. They take under 30 minutes to make and pair well with just about everything. All you need are waxy potatoes, herbs, garlic, salt, and olive oil to make this one-pan side dish.

15 Best Sides with Salmon, Including Pan Fried Potatoes with Herbs

potatoes

olive oil

tsp kosher salt

tsp black pepper

garlic

tbsp parsley (minced)

thyme (minced)

rosemary (minced)

Toss potatoes - In a mixing bowl, toss the potatoes in 2 tablespoons of olive oil, salt, and pepper. 

Cook garlic - Heat a skillet on medium heat and add the remaining 1 tablespoons of olive oil. Once the olive oil heats, add garlic and cook until fragrant, about 1 minute. 

Pan-fry potatoes - Add the potatoes to the pan and cover the skillet with a lid. Cook the potatoes for about 12-15 minutes until tender on the inside, stirring halfway through.

Make potatoes crispy - Remove the lid and turn the heat up to medium-high. Cook the potatoes for an additional 5 minutes, or until the potatoes become golden and crispy. 

Season potatoes and serve - Remove from heat and toss with herbs. Serve warm if eating as a side or at room temperature if serving as a salad topping.

These rich, garlic butter parsley potatoes are just incredible! Baby potatoes flavored with garlic and specks of parsley make the most delicious side. Naturally vegetarian, but with a vegan option, too!

Garlic Butter Parsley Potatoes

butter

parsley (chopped)

garlic (minced)

Place potatoes in medium saucepan. Fill with water 2 inches above potatoes.

Bring water to boil. Add 1 teaspoon salt and reduce heat to simmer water. Cook about 20 minutes or until tender.

Drain. Add potatoes back to pan. Add garlic, butter, and parsley. Stir with wooden spoon, slightly mashing potatoes. Mix thoroughly. Remove and serve.

Pineapple Slaw 

pineapple tidbits, juices saved

coleslaw mix

almonds

green onions, diced

mayo

juice of 1 lime

apple cider vinegar

pineapple juice

brown sugar

cayenne pepper

Salt and pepper

In a small bowl, whisk together all dressing ingredients until well combined.

In a large bowl, combine the coleslaw mix, pineapple tidbits, and green onions.

Toss with dressing and top with almonds before serving.

This juicy, roasted mango habanero salsa recipe is a perfect combination of sweet and spicy. Roasted tomatoes and onion, fresh mango, fiery habanero peppers, lime juice, and cilantro combine to create a spicy salsa that&#039;s excellent on everything from tacos to chips!

Roasted Mango Habanero Salsa

roma tomatoes

mango

habanero peppers

onion

garlic (unpeeled)

limes (juice of, about 2 to 4 tablespoons)

cilantro (lightly packed)

kosher salt (to taste)

olive oil (optional, for roasting)

Place the tomatoes, onion, habanero, and mango on a sheet tray, spraying or brushing with olive oil and seasoning with salt.

Roast in a 400 degree Fahrenheit oven for about 30 minutes, until the edges start to darken.

Add all ingredients to a mini food processor, food processor, or high speed blender.

Blend until you reach your desired consistency, taste for seasoning, and serve.

Sweet and spicy, Drunken Cranberry Sauce pairs perfectly with a traditional holiday dinner of turkey, gravy and stuffing. Ready within 15 minutes, this lightning fast side dish adds sweetness to a meal. Fresh cranberries cook with spiced rum, orange juice and brown sugar to make this delightful recipe. Drunken Cranberry Sauce is what you'll want to serve at the Thanksgiving, Christmas and holiday party tables!

Drunken Cranberry Sauce

spiced rum

orange juice

brown sugar (dark brown or light brown OK)

kosher salt

In a saucepan, combine the cranberries with the...

In a saucepan, combine the cranberries with the orange juice and brown sugar. Add a pinch of salt.

Heat over medium heat, and cook, for about...

Heat over medium heat, and cook, for about 10 minutes, or until cranberries have popped and the sauce has thickened.

Pour in the rum, and stir, cooking until...

Pour in the rum, and stir, cooking until it has evaporated. This should take 2-3 minutes, depending on how hot the sauce is.

Serve warm or cold as a side dish...

Serve warm or cold as a side dish at the holiday table.

Juicy, savory tomatoes quickly prepared in the air fryer for an easy, versatile side dish ready in under 15 minutes

Air Fryer Tomatoes

tomatoes (medium to large, sliced in half)

olive oil (extra virgin)

herbs

shredded cheese (such

breadcrumbs (panko)

Slice tomatoes in half, remove stem, and cut out thick part of core (see photos in body of blog for reference).

Sprinkle with salt and herbs.

Mince garlic and add to olive oil. Brush on the cut side of the tomatoes.

Line basket of air fryer with parchment paper. Place tomatoes in basket cut side up.

Insert basket. Turn air fryer to 350°F and set for 12 minutes. Check the tomatoes for doneness. If you would like them more cooked, air fry for an additional 2 to 3 minutes.

Tomatoes

After steps 1 through 3 above, add shredded cheese to cut side of tomatoes and cook at 325° for 12 to 15 minutes.

For Cheesy Tomatoes

After steps 1 through 3 above, add panko breadcrumbs and cook at 375°F for 6 to 8 minutes.

For Breaded Tomatoes

Instead of slicing tomatoes in half, create even, thick slices. Add salt, olive oil, garlic, and spices to the top side of the tomato.

Add parchment paper and tomatoes to basket and cook at 360°F for 6 minutes.

For Sliced Tomatoes

Follow steps 1 through 4 omitting the olive oil.

For Oil Free Tomatoes

This delicious and simple pasta side features the nutty rich flavor of browned butter coupled with the unique flavor of mizithra cheese.

Browned Butter and Mizithra Pasta

salted butter

spaghetti

mizithra cheese

herbs (optional)

Place the butter in a medium saute pan...

Place the butter in a medium saute pan over medium-low heat. Let melt, foam, and brown, stirring occasionally.

Put a well-salted pot of water on to...

Put a well-salted pot of water on to boil. Boil noodles according to package directions, and drain well when done.

Toss fully drained pasta with the browned butter...

Toss fully drained pasta with the browned butter and shredded mizithra cheese. Salt to taste. Mix in fresh herbs that compliment your main dish last, if you are going that route.

Broccolini, also known as baby broccoli, makes a fantastic, quick side dish and compliments just about anything from beef roasts, lamb, fish, turkey, chicken, lasagna and more.

Easy Garlic Broccolini

broccolini

garlic (sliced thin)

tbsp extra virgin olive oil

red pepper flakes (optional)

extra virgin olive oil

red pepper

Trim about 1 1/2 inches off broccolini stems and discard. Slice the broccolini in half lengthwise.

Bring pot of water to a boil. When boiling, add broccolini and cook 2 minutes. Quickly drain and run under cold water to stop it from cooking.

Heat a large sauté pan over medium-high heat. Add the oil and garlic and cook until golden, about 1 minute. Add the drained broccolini, season with kosher salt to taste and red pepper flakes (optional), and cook 1 minute, or until heated through.

This was fabulous!  I served it with your cedar plank salmon, and brown rice and quinoa from Costco.  I've never tried broccolini before.  It is now my favorite vegetable.  I can't wait to have this again.  I ate all the leftovers while cleaning up the kitchen after dinner. Absolutely delicious!

My new favorite way to make broccolini! I used to always roast it but it is more tender using this method. Thanks.

Buttery new potatoes are a fantastic spring side to any dish, this zesty version with lemon, capers and greens offers a fresh and simple take

New potatoes with spinach & capers

new potatoes

tbsp butter

spinach

tbsp caper

lemon

Put the potatoes in a large saucepan and cover with cold salted water. Bring to the boil, then simmer for 15 mins until they are tender but still hold their shape, and you can insert a cutlery knife easily.

Drain the potatoes and allow to steam-dry. Heat the oil with 1 tbsp of the butter in a large frying pan over a medium-high heat. Once the butter is foaming, add the potatoes, cut-side down, and fry undisturbed for 5 mins until golden.

Add the remaining butter along with the spinach, capers, lemon zest and juice. Stir everything together for a few mins so that the potatoes are coated and the spinach has wilted, then season to taste with salt and black pepper.

Top 13 easy side recipes from across the web

The most viewed easy side recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesy Scalloped Zucchini

Oven Roasted Frozen Broccoli

Spicy chicken bites with carrot & s...

Buttermilk Cornbread Recipe

15 Best Sides with Salmon, Includin...

Garlic Butter Parsley Potatoes

Pineapple Slaw

Roasted Mango Habanero Salsa

Drunken Cranberry Sauce

Air Fryer Tomatoes

Browned Butter and Mizithra Pasta

Easy Garlic Broccolini

New potatoes with spinach & capers

Top 13 easy side recipes from across the web

The most viewed easy side recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Scalloped Zucchini

Oven Roasted Frozen Broccoli

Spicy chicken bites with carrot & s...

Buttermilk Cornbread Recipe

15 Best Sides with Salmon, Includin...

Garlic Butter Parsley Potatoes

Pineapple Slaw

Roasted Mango Habanero Salsa

Drunken Cranberry Sauce

Air Fryer Tomatoes

Browned Butter and Mizithra Pasta

Easy Garlic Broccolini

New potatoes with spinach & capers

The most viewed easy side recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine