Cuisine: Side dish
Crispy Broccoli Parmesan Fritters
I made dinner from my freezer last night, I didn't feel like going to the market in 100° F heat. The recipe calls for fresh broccoli, but I used frozen instead.
Crispy Broccoli Parmesan Fritters are made with simple ingredients - broccoli, onion, eggs, flour, Parmesan cheese, and seasonings. The broccoli is cooked until tender, then mashed and mixed with the other ingredients. It's then fried until golden brown and crispy.
By - Prep: 15 mins
- Cook: 10 mins
- Yields: 6 - 8 Servings
Creamy Pea Salad with Bacon
Frozen green peas, which are picked and frozen at their peak ripeness, are almost always better than fresh peas. This Creamy pea salad with bacon is a classic American side dish that is perfect for picnics, potlucks, and barbecues. It is made with frozen peas, bacon, cheddar cheese, red onion, and a creamy dressing made from sour cream, mayonnaise, and vinegar. The salad is typically chilled before serving, which allows the flavors to meld together.
- Prep: 10 mins
- Yields: 12 Servings
Broccoli Quinoa with Parmesan & White Beans
Broccoli Quinoa with Parmesan & White Beans is a healthy and delicious one-pan dish that is perfect for busy weeknights. It is packed with nutrients from the broccoli, quinoa, and white beans, and it is also a good source of protein and fiber. The Parmesan cheese adds a touch of richness. Quinoa is also gluten-free, making it a good choice for people with celiac disease or gluten intolerance.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Julia Child’s Grated Zucchini Sautéed in Butter and Shallots
I made Julia Child's Grated Zucchini Sautéed in Butter and Shallots, which is so simple, it’s barely a recipe. Cooking doesn’t have to be complicated to be good. It only takes 5 minutes to sauté. This recipe really highlights the flavor of zucchini. It’s right around now that people have a plethora of zucchini in the garden, so you’re welcome!
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Smashed Parmesan Roasted Broccoli
Smashed Parmesan Roasted Broccoli is easy and delicious. The broccoli is first steamed until tender, and tossed with olive oil, lemon zest, garlic powder, salt, and pepper. It's then smashed on a sheet pan with the bottom of a glass and topped with parmesan cheese. Smashing the broccoli, it creates a flatter surface for the cheese to adhere to, and it also helps to release some of the broccoli's natural sugars, which caramelize in the oven and give the broccoli a crunchy texture.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Asparagus with Polenta Crumb
This Asparagus with Polenta Crumb gets tossed with dry polenta, ground almonds and parmesan cheese, and roasted in the oven. It has a wonderfully crispy texture.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Marinated Brussel Sprouts
These Marinated Brussels Sprouts are delicious and healthy. They are made by marinating Brussels sprouts in a flavorful mixture of Dijon mustard, maple syrup, soy sauce, and garlic. The marinade helps to tenderize the Brussels sprouts and infuse them with flavor. I marinated these for 24 hours and then roasted them in a hot oven until crispy. You can also put them in an air fryer.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 3 - 4 Servings
Stovetop-Braised Carrots & Parsnips
Braising is a cooking method that involves cooking vegetables in a liquid, usually a broth or wine, at a low temperature for a long period of time. This method is ideal for vegetables that are tough or dense, as it helps to break them down and make them tender. Braising is a versatile cooking method that can be used to cook a variety of vegetables. These Stovetop-Braised Carrots & Parsnips are a delicious and healthy side dish. They are a good source of vitamins and minerals, including vitamin A, vitamin C, potassium, and fiber.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Thomas Keller’s Oven-Roasted Zucchini
Thomas Keller's (The French Laundry) Oven-Roasted Zucchini recipe seems to have gone viral. It looked so good that I had to try it. He scores the cut zucchini and fries them in a very hot pan, then roasts them in the oven to create this amazing crispy and soft zucchini. Then it's topped with a mixture of tomatoes, shallots, and fresh herbs. I will be making this quite a bit next summer when the zucchini is fresh from the garden. I've also seen this topped with a Greek yogurt and pistachios.
- Prep: 10 mins
- Cook: 35 mins
Roasted Rainbow Cauliflower
I bought this rainbow cauliflower Trader Joe's and decided to roast it. I tossed it in olive oil, lemon, garlic, red pepper flakes and I finished it with chopped walnuts and some parmesan cheese. I love the colorful mix of purple, green, white, orange cauliflower florets.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 Servings
