Category Archives: Side Dish

Side Dish Vegan

Sriracha Roasted Broccoli

Hey, hey Wednesday people!¬†I’ve finally mastered this Sriracha Roasted Broccoli recipe and I can’t wait to share it with you today!

Sriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.com

Travis and I first had a similar recipe on a seasonal menu at one of our favorite local restaurants, The Misfit, in Santa Monica. (Not sure I’ve mentioned them enough on the blog ūüėČ )

Sriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.com

We both¬†loved their spicy charred broccoli after one bite! Admittedly, their version was a tad too spicy for me, so I’ve toned down the heat in this version. If you like your food¬†extra hot, feel free to up the sriracha in the recipe.

Sriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.com

We paired this roasted broccoli with Honey-Soy Glazed Chicken made in the slow cooker, but it would be great alongside fish or tofu as well.

Sriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.comSriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.com

I hope you guys love¬†this recipe. It’s definitely going to be on regular rotation in our house!

 

Sriracha-Roasted Broccoli
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • 1.5 Tablespoons extra‚Äďvirgin olive oil
  • 2 Tablespoons sriracha
  • 1 Tablespoon low-sodium soy sauce
  • ½ teaspoon toasted sesame oil
  • 1 teaspoon honey
  • 3 cloves garlic, thinly sliced
  • 1 lb. broccoli crowns and peeled stems
Instructions
  1. Preheat the oven to 425¬į. In a large bowl, whisk together the extra-virgin olive oil, sriracha, soy sauce, sesame oil, honey and garlic. Add the broccoli to the bowl and toss to coat.
  2. Spread the broccoli mixture in an even layer on a baking sheet lined with parchment paper.
  3. Roast for 10 minutes, then remove from oven, flip and turn on the broiler. Broil the broccoli for 4-5 minutes more, until the edges are crisp.
 

Sriracha Roasted Broccoli Recipe ll Vegan + Low-Sugar ll www.littlechefbigappetite.com

Appetizer Side Dish

Passover Apple-Matzoh Kugel

Passover will be here in just two weeks! For those of you celebrating, that means putting away all of the bread products and bringing out the matzoh! Matzoh is an unleavened flatbread, eaten during the 8 days of Passover in the Jewish tradition.

Some people love it, and others think it tastes like cardboard. I am in the middle. If I slather it with peanut butter or jam, it’s just like any other cracker to me.

When it’s used in this Passover Apple-Matzoh Kugel, you’d barely know it’s there.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

Kugel is a traditional baked side dish, usually made with egg noodles or potatoes. But for Passover, we use Matzoh.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

This Apple-Matzoh Kugel is not a family recipe (I’m not allowed to share those!), but rather one I adapted from a popular recipe online. The original recipe contained A LOT of butter and sugar, but in typical¬†LCBA fashion, I adapted it to make it healthier.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

I cut way down on the added sugar because the sweetness from the apples and dried fruit was enough. I also reduced the amount of butter used and substituted whole wheat matzoh for regular.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

I won’t lie, I feel strange creating my own recipes for Jewish holidays. It feels wrong,¬†like I am cheating on family recipes and breaking with tradition.

I know that’s¬†only because my¬†mom makes the BEST food for Jewish holidays. For Passover, her¬†matzoh ball soup, brisket, and chocolate matzoh crunch are¬†unbeatable.¬†Why should I even bother trying to come up with anything new?

Perhaps I am a bit nostalgic because I won’t be home with my family for Passover this year.¬†Even though I love to cook, there is nothing like my mom’s food. I’ll bet a lot of¬†you can relate!

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

Even though it isn’t Mom’s, this Apple-Matzoh Kugel is DELICIOUS. I know it’s one I will make year after year.

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

If you’re cooking for a large crowd, this recipe can easily be doubled. Just make sure to use a larger baking dish. Also great about this recipe is that you can make it 1-2 days ahead of time and reheat it in the oven before your Seder.

Happy Passover to those who are observing!

 

Passover Apple-Matzoh Kugel
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 large granny smith apples, cored and cut into ½ inch pieces
  • ⅛ cup light brown sugar
  • ⅛ cup orange juice
  • 3.5 whole wheat matzohs
  • 4 eggs
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ⅓ cup light brown sugar
  • 2 Tablespoons granulated sugar
  • 2.5 Tablespoons unsalted butter, melted
  • ½ cup golden raisins
  • ⅓ cup dried apricots, chopped
Instructions
  1. Preheat the oven to 350¬įF. Lightly grease an 11x7 or 8x8 baking dish. Set aside.
  2. Toss the apples with the brown sugar and orange juice in a medium bowl. Set aside.
  3. Break the matzoh into 3-inch pieces and soak in 1 cup of warm water until soft but not mushy. Set aside.
  4. While the matzoh soaks, beat the eggs in a large bowl until blended. Add the salt, cinnamon, vanilla extract, sugars, and melted butter. Stir in the raisins and apricots.
  5. Strain the liquid from the softened matzoh and add the matzoh to the egg mixture. Then add the apples. Stir lightly to combine and then pour the mixture into the greased baking dish.
  6. Place the kugel on the middle rack of the oven and bake for 1 hour. Check after 40 minutes and if the top begins to brown too early, tent the baking dish with aluminum foil.
  7. Remove the kugel from the oven and cool to room temperature.
Notes
* Recipe adapted from Epicurious
 

Passover Apple-Matzoh Kugel l www.littlechefbigappetite.com

Gluten-Free Side Dish Vegan

Maple Roasted Brussels Sprouts and Sweet Potatoes

I am leaving for Boston tonight and I am SO stinking excited!¬†Thanksgiving is my¬†family’s favorite holiday. We¬†all look forward to this week every year. All of the out of town guests stay¬†at my parents’ house, so it’s like a big ol’ family reunion every time. The best!

Bessie is flying with us, too. It will be her third time on a plane in a year – our little girl is becoming quite the traveler!

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

I know there are a few of you out there who don’t have your Thursday menus finalized yet, and¬†this recipe is just for you!

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

Throwing together these Maple Roasted Brussels Sprouts and Sweet Potatoes couldn’t be easier. And this recipe just might¬†turn¬†the biggest brussels sprouts hater into a fan.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

I love traditional Thanksgiving recipes, from the big bird to stuffing and¬†pie, but one thing I’ve learned over the years is that not every recipe has to be coated in butter to taste delicious.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

This recipe doesn’t use a lick of butter, but it still tastes rich. Just a dash of pure maple syrup gives these veggies the perfect hint¬†of sweetness.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

For a large crowd, this recipe can easily be doubled or tripled. I just recommend that you use multiple baking sheets, rather than piling the brussels and sweet potatoes on top of each other. The veggies only crisp up when they are spread out on even layers on the baking sheets.

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe

Happy Thanksgiving to everyone celebrating!

 

Maple Roasted Brussels Sprouts and Sweet Potatoes
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 large sweet potato, cut into ½ inch cubes
  • 2 cups brussels sprouts, ends trimmed, outer leaves removed, and sliced in half*
  • 1 Tablespoon extra-virgin olive oil
  • 2 Tablespoons maple syrup, divided
  • ½ teaspoon chili powder
  • Salt and pepper
Instructions
  1. Preheat oven to 450 degrees. In a large bowl combine the sweet potatoes and brussels sprouts. Toss with the olive oil and 1 Tablespoon of maple syrup. Add the chili powder and ¼ teaspoon each of salt and pepper.
  2. Roast for 15 minutes, then remove from oven, flip and roast for 15-25 minutes more until browned.
  3. Remove from oven and toss with the remaining 1 Tablespoon of maple syrup. Serve warm.
Notes
*Brussels Sprouts come in all sizes, so make sure the pieces are cut to the same size to ensure even roasting.
 

 

 

Maple Roasted Brussels Sprouts and Sweet Potatoes Recipe l www.littlechefbigappetite.com l Healthy, Gluten-Free, Vegan

Poultry Side Dish

Grilled Rosemary Chicken and Farro Risotto

Hello people! As promised, I am sharing a deeeeeeeeelicious recipe with you today!

Grilled Rosemary Chicken and Farro Risotto Recipe

You guys, I am so excited about this Grilled Rosemary Chicken and Farro Risotto. I made it twice for us this past week – it’s THAT good.

Grilled Rosemary Chicken and Farro Risotto Recipe

As someone who gets very bored from simple grilled chicken breasts, I can promise you that this chicken is PACKED with flavor from the rosemary-garlic marinade.

Grilled Rosemary Chicken and Farro Risotto Recipe

Plus, the flavors in the chicken pair perfectly with the risotto.¬†This¬†farro risotto is healthier than traditional recipes because I used a whole grain as a base and it’s not swimming in butter and cheese.

But don’t worry – it¬†still tastes incredibly indulgent.

Grilled Rosemary Chicken and Farro Risotto Recipe

Fresh thyme and rosemary are crucial in this dish – don’t reach for the dried stuff.

I KNOW you guys are going to love this one!

 

Grilled Rosemary Chicken and Farro Risotto
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
Grilled Rosemary Chicken
  • 4-5 Tablespoons extra-virgin olive oil, divided
  • 1 Tablespoon chopped fresh rosemary
  • 1 Tablespoon lemon juice
  • 5 large garlic cloves, minced and divided
  • 1 lb. skinless, boneless chicken breasts, cut into cutlets
  • Salt and Pepper
Farro Risotto
  • 1¾ cups finely chopped onion
  • 1 Tablespoon chopped fresh thyme
  • 1.5 cups uncooked pearled farro
  • ½ cup dry white wine
  • 3 cups low-sodium chicken stock
  • 3 cups kale, stemmed and sliced
  • ⅓ cup grated parmesan cheese
  • 2 Tablespoons fresh parsley, chopped
Instructions
Grilled Rosemary Chicken
  1. In a large dish combine the 3 Tablespoons olive oil, rosemary, lemon juice, and 4 cloves of garlic. Marinate the chicken in the oil-rosemary mixture for at least 30 minutes, and up to 8 hours.
  2. Remove chicken from marinade and sprinkle with salt and pepper. Heat a grill pan over medium-high heat. Add chicken to pan; cook 4-5 minutes on each side or until done (depending on thickness of each piece). Place cooked chicken on a cutting board; let stand 5 minutes. Cut into thin slices. Cover loosely with tin foil to keep warm until the risotto is cooked.
Farro Risotto
  1. While the chicken is marinating, heat a large pot over medium-low heat. Add 1 Tablespoon of olive oil to the pan. Once hot, add the onions and thyme. Saute for 4 minutes, until soft. Add ½ Tablespoon more of the oil and add the remaining garlic to the pan. Saute for 30 seconds, then add the farro. Cook for 1 additional minute, stirring constantly.
  2. Add the white wine to the pot and deglaze the bottom, scraping up any brown bits. Stir in 1 cup of the chicken stock and cook 5 minutes or until liquid is nearly absorbed, stirring frequently. Add remaining stock mixture, ½ cup at a time, stirring frequently until liquid is absorbed before adding more (about 30 more minutes).
  3. Stir in the kale and cook for 2 minutes, until wilted. Remove pan from heat and stir in Parmesan cheese and ¼ teaspoon pepper.
  4. Serve the chicken over the farro risotto and sprinkle with chopped parsley.
Notes
Recipe adapted from Cooking Light
 

Gluten-Free Side Dish Vegan

Butternut Squash with Sesame and Gochujang

Hi guys! Apologies to those of you who subscribe. It seems as though the email service sent out a strange format of this blog post last night. Sorry if you clicked on the link expecting a recipe!

Anyway, the tech side of things seem to be sorted out now, so let’s jump into the REAL reason you’re here: this Roasted Butternut Squash with Sesame and Gochujang!

Roasted Butternut Squash with Sesame and Gochujang Recipe

Have you tried Gochujang before? It’s a Korean Sweet & Spicy Sauce and it’s delicious on basically everything.

Travis and I discovered it a few years ago after he found an INCREDIBLE recipe for Gochujang Chicken Wings in GQ. After making those wings, we’ve always had a bottle of the stuff in our fridge. We love this one, and you can buy it either online or at Whole Foods.

Roasted Butternut Squash with Sesame and Gochujang Recipe

This recipe is adapted from one I pulled out of an old issue of Bon Appetit. I loved the idea of putting an Asian spin on butternut squash. When fall hits, we see recipes for butternut squash everywhere: mashed with brown sugar, creamy bisque, you name it! While I love those dishes, I was ready for something new.

Roasted Butternut Squash with Sesame and Gochujang Recipe

If you love Asian flavors, this recipe for you. And yes, I know what you’re thinking. It IS worth the trek to the store just to buy a bottle of gochujang. I honestly can’t offer any comparable substitutes here – it’s an essential ingredient in this recipe.

Roasted Butternut Squash with Sesame and Gochujang Recipe

For the record, peeling and dicing¬†butternut squash is¬†not my favorite task. Every time, I nearly lose a finger. Sure, I know the proper technique, but tiny hands + big squash + sharp knife = I’m not really set up for¬†success. So if you’re not up to peeling and cutting your own, feel free to buy a squash¬†pre-cubed at the grocery store. It saves you tons of time…and possibly a finger!

Roasted Butternut Squash with Sesame and Gochujang Recipe

I hope you love this Butternut Squash with Sesame and Gochujang as much as we did! I know¬†I’ll be making it on repeat this fall and winter.

 

Butternut Squash with Sesame and Gochujang
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 1 medium butternut squash
  • 1.5 Tablespoons sesame seeds
  • 1.5 Tablespoons vegetable oil
  • 1 Tablespoon gochujang
  • 1 Tablespoon reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 Tablespoons sliced scallions
  • Sea Salt
Instructions
  1. Preheat oven to 425.
  2. Peel and seed butternut squash. Cut into ½ inch cubes.
  3. In a small bowl combine the sesame seeds, vegetable oil, gochujang, soy sauce, and sesame oil.
  4. In a large bowl toss the oil mixture with the butternut squash. Spread the squash on a rimmed baking sheet in a single layer.
  5. Roast for 15 minutes, remove from oven and flip the squash. Rotate the baking sheet and roast again for an additional 15 minutes until brown and tender.
  6. Toss the roasted butternut squash with sliced scallions and a pinch of sea salt. Serve warm.
 

Appetizer Gluten-Free Side Dish

Honey-Mustard Green Beans with Pecans

When the weather is warm, Travis and I try to use our grill as much as possible. We don’t have air conditioning in our apartment, so¬†if the temperature goes above 80 degrees,¬†the thought of turning on the oven or stove sounds dreadful. (Although, admittedly we live by the ocean so it’s rare that it ever gets¬†too hot around here).

If Travis is grilling outside, I typically make a quick side-dish indoors and I am always pleased if it requires less than 10 minutes of oven or stovetop time.

I’d put these Honey Mustard Green Beans with Pecans in the arena of perfect BBQ side-dishes: easy, healthy, and quick.

Honey-Mustard Green Beans with Pecans Recipe - Little Chef Big Appetite

This recipe came out a desire to throw together something healthy using ingredients I already had on hand, and I’ll bet you have them in your pantry as well. These green beans are ultra-easy to make, even the most novice of cooks should¬†be just fine¬†(just don’t burn the pecans!)

Honey-Mustard Green Beans with Pecans Recipe - Little Chef Big Appetite

Try these Honey-Mustard Green Beans alongside a burger, grilled chicken or fish – they really go with anything!

 

Honey-Mustard Green Beans with Pecans Recipe
 
Prep time
Cook time
Total time
 
Serves: 2-3
Ingredients
  • ¼ cup pecans
  • ¾ pounds green beans, trimmed
  • 2 Tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • kosher salt and black pepper
  • 1 teaspoon red wine vinegar
Instructions
  1. Heat oven to 375¬į F. Spread the pecans on a baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Be careful not to burn the pecans, check regularly. Let cool, then chop.
  2. Steam the green beans until tender, about 6 minutes; let cool. While beans are steaming, whisk together the olive oil, honey, and mustard and season with a pinch each salt and pepper. Toss the green beans with the dressing and sprinkle with the toasted pecans. You can either refrigerate for a few hours or serve immediately. Just before serving, toss with the red wine vinegar.
Notes
Recipe adapted from Real Simple Magazine
 

Gluten-Free Side Dish

Spicy Braised Kale with Parmesan

The kale craze isn’t over yet, right? Okay, good, because I have a great recipe for you today!

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

This spicy braised kale is everything you want in a side dish: quick, easy, and extremely healthy!

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

All you need is kale, extra-virgin olive oil, chicken or vegetable broth, red pepper flakes, and parmesan. I bet you already have a majority of that in your pantry, right?

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

This is a great way to eat kale for those of you who struggle to digest it. It is no news that kale leaves are extremely tough, making it very difficult for our stomachs to break down. However, when you braise kale in liquid, like in this recipe, the leaves become soft, and thus a lot easier on our bellies.

Spicy Braised Kale with Parmesan Recipe - Little Chef Big Appetite

The first time I made this braised kale, I ate it on its own (yes, it was that good!) I know it would be a delicious side dish served with my grilled skirt steak or roasted chicken.

 

Spicy Braised Kale with Parmesan Recipe
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 1 Tablespoon extra-virgin olive oil
  • ½ lb. Tuscan kale, torn and stems removed
  • ¾ cup low-sodium chicken broth (or vegetable broth)
  • ½ teaspoon red pepper flakes
  • ⅛ cup shaved parmesan
  • Salt and pepper, to taste
Instructions
  1. Heat a large pan over medium-low heat. Add the extra-virgin olive oil. Once hot, add the kale in batches (adding an additional handful every 20 seconds or so). Cook until kale begins to wilt, about 3 minutes. Add the chicken broth to the pan, reduce the heat and cover. Simmer for about 12 minutes until the kale is tender and almost all of the liquid is absorbed.
  2. Remove from heat and transfer the kale to a serving dish. Sprinkle with red pepper flakes and parmesan. Add a small amount of salt and pepper to taste.
 

Appetizer Gluten-Free Salad Side Dish Vegetarian Meals

Kale Salad with Pomegranate Molasses Dressing

I bet many of you have jumped on the healthy new year bandwagon, so I’m bringing you a delicious¬†AND nutritious kale salad recipe today.

This salad has everything you need – a great balance of flavors, varying textures, and jam-packed flavor in every bite. You can serve it as an appetizer or feel free to add a piece of protein, such as grilled chicken, and make it a meal of its own.

Kale Salad with Pomegranate Molasses Dressing Recipe

Kale Salad with Pomegranate Molasses Dressing Recipe

Pomegranates are SUPER healthy – they’re packed with antioxidants, which help to protect you from heart disease and cancer. I’ll admit, peeling pomegranates is not my favorite activity, but it’s worth it for the delicious sweet crunch you get from each tiny aril.¬†(Don’t be stupid and wear a white shirt while peeling them like I did – you’ll get the juice everywhere!)¬†I know you can buy the arils on their own, but I find that the price tends to be astronomical, so¬†I usually opt to peel the pomegranate myself.

Kale Salad with Pomegranate Molasses Dressing Recipe

Pomegranate¬†molasses is something I’ve had in my pantry for years and I’ve talked about it a bunch on the blog. I use it in my Muhammara as well as various chicken recipes. It adds a sweet and tangy punch to whatever you’re making. When adding it to a salad dressing, it adds a more complex acidity than you get from lemon juice or vinegar.

Kale Salad with Pomegranate Molasses Dressing Recipe

You can find pomegranate molasses in Middle Eastern supermarkets and I know Whole Foods carries it as well. I actually make my own molasses from pomegranate juice, and I will be sure to share a tutorial on how to do that soon.

Kale Salad with Pomegranate Molasses Dressing Recipe

 

Kale Salad with Pomegranate Molasses Dressing
 
Prep time
Total time
 
Serves: 4
Ingredients
Pomegranate Molasses Dressing
  • 1.5 Tablespoons pomegranate molasses
  • 1 Tablespoon red wine vinegar
  • ½ Tablespoon dijon mustard
  • 2 teaspoons honey
  • ⅓ cup extra-virgin olive oil
  • salt and pepper
Salad
  • 6 cups kale, tough ribs removed
  • ⅓ cup pomegranate arils
  • ¼ cup roasted, unsalted pistachios (shelled)
  • ¼ cup shaved parmesan
  • salt and pepper
Instructions
  1. In a small bowl, whisk together the pomegranate molasses, red wine vinegar, dijon, and honey. Slowly drizzle in the extra-virgin olive oil to emulsify. Add salt and pepper to taste.
  2. In a large bowl combine the kale, pomegranate arils, pistachios, and parmesan. Toss with about ¼ cup of dressing, or to taste. Season lightly with salt and pepper. The dressed salad will keep for about 24 hours.
 

Gluten-Free Side Dish Vegan

Extra Crispy Roasted Potatoes

I have this thing about regular potatoes that if they aren’t cooked extra crispy (I mean borderline charred), I really don’t care for them. To me, baked potatoes and mashed potatoes are just so boring (I know, I am crazy!). It must be a texture thing.

Extra Crispy Roasted Potatoes Recipe

Travis, on the other hand, loves potatoes, so if I make them, I always try to roast the bejesus out of them to make them super, super crispy.

With my old method, I would cut the potatoes into squares or wedges, turn the heat in the oven up very high, and hope for the best. The result never satisfied me.

Extra Crispy Roasted Potatoes

Recently, I was looking over an old issue of Cooks Illustrated, and I spotted a few tips ensuring super crispy potatoes. ¬†The more I read, the more excited I became to try their tips. From the picture, I could tell these were the level of crispness I craved. The next thing I knew, roasted potatoes were on that night’s dinner menu and I rushed out to the store to grab a couple pounds¬†of potatoes.

As always, America’s Test Kitchen pulled through, and their tips worked like a charm. The result was extra¬†crispy roasted potatoes that Travis, our guest, and I devoured almost immediately. Today, I’m sharing an adapted version of their recipe with you guys. I promise this method works – these potatoes are PERFECT.

The first tip is to cut the potatoes into discs, instead of wedges. This way, you only have to flip the potatoes once during the cooking time and both sides get VERY crispy.

Extra Crispy Roasted Potatoes Recipe

The second tip is to parcook the potato discs before roasting them. This releases the starches to the surface, starting the crisping process.

Extra Crispy Roasted Potatoes Recipe

After parcooking, it is important to toss the potatoes with 1-2 Tablespoons of olive oil with a large spatula for at least 2 minutes. The potatoes will be slightly tender at this point, so their surfaces will break up a bit as you toss them around. This is a GOOD thing because you are speeding up evaporation in the potato. (think: there are more escape routes for the moisture inside a potato in a rough surface than in a flat one).

Extra Crispy Roasted Potatoes Recipe

The last tip is to preheat your baking sheet with the oven. This way, when you place the potatoes on the baking sheet, they will immediately begin to brown and you shave a few minutes off of your cooking time. Win win!

Extra Crispy Roasted Potatoes Recipe

Extra Crispy Roasted Potatoes Recipe

When I cook potatoes this way, I could eat one million of them. No more boring potatoes for me! The discs cook down, so some of them become just as crisp as a potato chip! Yum, yum, YUM.

This recipe is a guaranteed winner and perfect side dish to almost anything!

Extra Crispy Roasted Potatoes Recipe

 

Extra Crispy Roasted Potatoes
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb potatoes, sliced into ½ inch thick discs (I used a variety of purple, red, and yukon gold)
  • 3 Tablespoons extra-virgin olive oil, divided
  • Fresh rosemary, chopped (optional)
  • Salt and Pepper
Instructions
  1. Place a baking sheet in oven and preheat oven to 450 degrees (it is essential that the baking sheet is in the oven for this step).
  2. Fill a large pot with water. Place the potato discs in the pot and bring to a boil. Lower the heat and simmer for 5 minutes, until the potatoes are almost-tender (a fork should offer some resistance when poked into the center).
  3. Drain the potatoes and place them in a large bowl. Toss the potatoes with 1-2 Tablespoons of the olive oil to coat. Use a spatula to stir the potatoes for about 2 minutes (don't skip this step because this is what will help them crisp up!) Season liberally with salt, pepper, and fresh rosemary.
  4. Remove the baking sheet from the oven. Brush the sheet with 1 Tablespoon of olive oil. Place the potatoes on the sheet in one layer (you don't want any on top of each other). You should hear a sizzle when the potatoes hit the hot baking sheet. Bake for 20 minutes. Remove the sheet from the oven and flip the potatoes. Bake for an additional 20 minutes. Remove and serve immediately.
 

Appetizer Gluten-Free Salad Side Dish Snack Vegetarian Meals

Cucumber Salad with Feta and Dill

Last week, I was scrounging through the fridge looking for an afternoon snack, but quickly realized my options were limited. We were going away for the weekend, so we had very few groceries left in our fridge (I always try to use up anything I can before I go away because I hate waste).

Cucumber Salad with Feta and Dill Recipe

Seeing as how we didn’t have any of my go-to snacks (Greek yogurt, fruit, hummus, etc.),¬†¬†I knew I was going to have to get¬†creative. I pulled out the ONE vegetable we had left, a cucumber, and started messing around. Let’s be honest, cucumbers are pretty darn boring on their own because they’re basically all water. I knew I needed to add something to make¬†these cukes exciting enough to please my taste buds.

Cucumber Salad with Feta and Dill Recipe

I remembered the yummy cucumber salad from our favorite deli in Philadelphia, the Famous 4th Street Delicatessen, and set out to recreate the tasty vinaigrette they use. (Side note: If you are ever in Philly and you love deli food, you MUST go to 4th Street Deli. The sandwiches are double the size of your head and the quality of the food is A+++).

I whisked together a basic dressing of red wine vinegar, olive oil, sugar, salt and pepper and drizzled it on the sliced cucumber spears. Then I sprinkled feta crumbles and finely chopped dill on top of the spears for an extra punch. The result was a delicious mid-day cucumber salad! The cucumber soaks up the flavor from the vinegar and the feta gives the cucumber a delicious taste that will remind you of a fresh Greek salad.

Cucumber Salad with Feta and Dill Recipe

If you are are looking for a quick and low-calorie mid-day snack, you gotta try this!

 

Cucumber Salad with Feta and Dill
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 1 large cucumber, cut crosswise and then cut into quarters, lengthwise
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon extra-virgin olive oil
  • ¼ teaspoon sugar
  • pinch of salt and pepper
  • ⅛ cup feta cheese, crumbled (about ½ oz)
  • 2 teaspoons finely chopped fresh dill (or ½ teaspoon dried)
Instructions
  1. Place the sliced cucumber spears in a shallow dish. In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, sugar, salt, and pepper. Drizzle the vinegar mixture over the cucumbers. Sprinkle with the feta and dill. Serve immediately.
Notes
I recommend eating this snack right away because I found the cucumbers become a bit soggy if left out for awhile.
 

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