This recipe calls for boiling the sweet potatoes, however, you can certainly use left-over, baked sweet potatoes – simply scoop out the flesh, combine, and microwave for a minute or two.  Start the recipe at step #2.  A big plus is these potato cakes can be put together a couple of days ahead of time, then cooked right before dinner.  Enjoy!

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Smashed Sweet Potato Cakes

Course Side Dish

Cuisine American

Servings 10

Ingredients

• 4 large sweet potatoes peeled and cut into large cubes
• 3 Tbsp butter divided
• 1/2 cup whole milk
• 1 ½ tsp kosher salt
• 1 tsp fresh ground pepper
• 1 Tbsp honey
• 1/2 cup pecans toasted and chopped

Instructions

• Put peeled and cut potatoes into a pot of boiling, salted water. Boil and until soft - about 20 minutes. Drain.
• Add 2 Tbsp butter, milk, salt, pepper, and honey. Mash until well combined.
• Fold in pecans.
• Put ingredients into a bowl and refrigerate for about an hour.
• Form potatoes into small patties and keep refrigerated until ready to use (up to 2 days).
• Take out of refrigerator about an hour before cooking to come to room temperature.
• Melt 1 Tbsp butter in a saute pan and add patties.
• Cook patties 3-4 minutes per side.

Wow – we made this side dish the other night and it was a perfect ten!  Everyone loved its fresh, bright flavors.  Serve it along fish, meat, chicken, pork – perfect with them all!

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Sugar Snap Peas and Tomatoes

Course Side Dish

Cuisine American

Servings 4

Calories 110kcal

Ingredients

• 12 oz sugar snap peas de-stringed
• 1/3 cup chopped red onion
• 2 garlic cloves minced
• 1 large tomato chopped
• 2 Tbsp olive oil
• 1 Tbsp basil shredded

Instructions

• Place peas in a pan with water and steam over medium heat for 5-7 minutes.  Drain and set aside.      
• Add oil to pan and sauté onions and garlic for 5 minutes.
• Add tomatoes and cook for an additional 3 minutes.
• Return cooked peas to the pan.  Season with salt and pepper and top with basil.

Notes

This is the perfect side dish for the Lobster and Shrimp Entrée.

This recipe will fit the bill if you are looking for “something different” to serve along your entrée.  Also, it can be made ahead and cooked when needed.  Simple ingredients, simple recipe, simply delicious!

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Colorful Stuffed Zucchini

Course Side Dish

Cuisine American

Servings 8

Calories 77kcal

Ingredients

• 5 medium zucchini halved lengthwise
• 1-2 Tbsp olive oil
• 1 medium onion chopped
• 1 medium red bell pepper finely chopped
• 3 cloves garlic finely chopped
• 1/2 tsp dried oregano leaves or 1/2 Tbsp fresh
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

• Preheat oven to 375°.      
• Scoop out pulp from 8 of the zucchini halves and arrange on baking sheet.
  
• Coarsely chop the two remaining halves including pulp. Place oil in nonstick skillet and heat over medium-high heat
• Add chopped zucchini and onion, cook until tender.
• Add red pepper, garlic and oregano.  Cook, stirring frequently - about 3- 5 minutes and cool slightly.
  
• Evenly spoon vegetable mixture into zucchini halves.  Top with cheese.
  
• Bake 30 minutes, or until tender.

Here is an excellent side dish recipe that looks as good as it tastes!

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Roasted Vegetable Side Dish

Course Side Dish

Cuisine American

Servings 4

Calories 150kcal

Ingredients

• 1 sweet potato peeled and sliced into chunks
• 8 tri-colored potatoes halved or quartered skin left on
• one leak sliced - white and light green part only
• one bunch asparagus cut in half
• half lemon for juice
• 2 - 3 Tbsp extra virgin olive oil
• salt and pepper to taste

Instructions

• Preheat oven to 400°.      
• On a baking sheet, place all vegetables except asparagus and drizzle with olive oil.  Sprinkle with salt and pepper and mix.
• Cook for 15 minutes, then take out of oven and add asparagus.
• Stir and cook for another 10-15 minutes, until potatoes are tender.
• Squeeze lemon juice over dish before serving.

Couscous is a funny starch, it doesn’t have a lot of flavor on its own, but it works well as a base for vegetable or meat dishes.  It also mixes beautifully into salads and can be flavored with herbs like oregano, basil or mint, or even studded with fruit like raisins or apricots.  It’s a very neutral — and nutritious — base for all sorts of dishes.  We like using the “pearl” sized couscous to make the dish more substantial.  This recipe can be changed to incorporate any vegetables or herbs you have on hand.

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Pearl Couscous with Grilled Vegetables

Course Salad

Cuisine Mediterranean

Servings 6

Calories 215kcal

Ingredients

• 1 cup pearl or Israeli couscous
• 1 1/2 cup chicken broth
• 4 Tbsp olive oil divided
• 2 Tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 clove garlic minced
• 1 1/2 tsp fresh oregano minced
• 1 1/2 tsp + 1/4 c. fresh chives minced
• sea salt and fresh ground pepper to taste
• 1 red bell pepper
• 1 medium size zucchini
• 1 medium size yellow squash

Instructions

• In a medium saucepan, heat one tablespoon olive oil over medium heat.          
• Add couscous and season with salt and pepper.  Cook and stir until golden.
• Add chicken broth and bring to a boil.  Turn heat to simmer and cook for ten minutes.
• Fluff the couscous with a fork and place in a medium bowl to cool slightly.
• Meanwhile, prepare the sauce.  In a small bowl, combine two Tbsp olive oil, lemon juice, lemon zest, garlic, oregano, chives and salt and pepper.
• Add to cooked couscous.
• Slice pepper, zucchini, and squash in half.  Brush both sides with olive oil and sprinkle with salt and pepper.
  
• Grill for a few minutes on each side.
• Chop the vegetables and add to couscous. Mix together and serve at room temperature.
  

Cauliflower has never been an exciting vegetable.  Its lack of color and flavor make it one boring side dish!  However, by adding a few ingredients and changing the cooking method, there is hope.   The inspiration for our cauliflower recipes comes from The Flavor Bible.  The Barnes & Noble web site says, “Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship, this book has thousands of ingredient entries, organized alphabetically and cross-referenced, providing a treasure trove of spectacular flavor combinations.  Seasoned with tips, anecdotes, and signature dishes from America’s most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.”

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Cauliflower Mousse

Course Sauce

Cuisine American

Ingredients

• 1/2 cauliflower head cored and cut into small-sized pieces
• 2 cup skim milk
• 1 clove  of garlic minced
• Kosher salt and freshly ground pepper
• Dash of nutmeg

Instructions

• Place milk and cauliflower in a sauce pan.  Simmer for about 20-30 minutes, until cauliflower is soft.        .
• Drain off milk.
• Sauté cauliflower with garlic, nutmeg, salt and pepper for about 1 minute.
• Turn off heat.
• Using an immersion blender, add a little more skim milk and blend until smooth.  Add enough milk to make mousse the consistency you desire.

Notes

This can be made in advance and reheated before use.

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Roasted Cauliflower

Course Side Dish

Cuisine American

Servings 4

Ingredients

• 1/2 cauliflower head cut in small florets
• 2 garlic cloves minced
• 2-3 Tbsp olive oil
• sea salt and freshly ground pepper
• 1/4 cup grated Asiago cheese optional

Instructions

• Preheat oven to 400°.     
• Place all ingredients, except cheese, on a rimmed cookie sheet and stir.
• Put in oven and roast for about 20-30 minutes.
• Stir occasionally and make sure that cauliflower turns a nice golden color. Sprinkle with cheese.

Butternut squash is the perfect side dish all year round.  It has great color, flavor and texture and is so easy to make.  It is a great side dish for grilled steaks and is also delicious in an arugula salad.

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Roasted Butternut Squash

Course Side Dish

Cuisine American

Servings 8

Ingredients

• 1 to 1 ¼ pound butternut squash
• 1/4 cup olive oil
• kosher salt
• freshly ground pepper

Instructions

• Preheat oven to 400°.         
• Peel skin with a vegetable peeler.
• Cut the squash in four pieces for easier handling.
• With a spoon, scoop out seeds.
• Cut the squash into 3/4 inch dice.
• Place on a rimmed cookie sheet and toss the squash with olive oil, salt and pepper.
• Roast for about 20 minutes or until squash is soft.  Stir occasionally.

Notes

At some groceries you can find cut up butternut squash.

There is no better side dish in the summer than one that includes fresh corn from the cob.  This dish goes together in no time, is full of flavor, and looks very pretty on the plate.  We paired it with our flank steak recipe, but it would go great with any grilled meat or fish – even burgers and dogs!  Serve it at your next barbecue; everyone will want the recipe!

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Fresh Corn & Peppers

Course Side Dish

Cuisine American

Servings 8

Ingredients

• 2 Tbsp olive oil
• 3/4 cup red onion diced
• 1 red or orange bell pepper diced
• 1 tsp jalapeño diced
• 6 ears of fresh corn kernels removed (5 if large)
• 2 Tbsp unsalted butter
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• 1 Tbsp fresh chives  minced
• 1 Tbsp fresh basil minced (you can substitute any herbs you have in your home)

Instructions

• Heat olive oil in a large, non-stick skillet.  Cook onions until soft, about 5 minutes.  
• Add pepper and jalapeño and stir for several more minutes.
• Add the butter and allow to melt, then add corn, salt and pepper.
• Stir occasionally until cooked through, about 10 - 15 minutes.
• Top with herbs and serve.

Need a quick side dish and have no time to run to the store?  Keep a can of seasoned black beans (we like Bush’s) and rice in the pantry, and a tasty side dish is on the table in 20 minutes.  Left over chicken, shrimp, or pork?  Add it to the dish and it becomes a meal!

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Rice with Seasoned Black Beans

Course Side Dish

Cuisine Caribbean

Servings 4

Ingredients

• 1 tsp olive oil
• 1 1/2 cups jasmine or basmati rice
• 3 cups water
• 1 cube chicken bouillon
• 1 can Bush's Seasoned Black Beans  undrained
• 1/4 cup sliced green onions

Instructions

• Heat the olive oil in a medium sauce pan over medium heat.          
• Add rice and stir for 30 seconds.
• Add water and bring to a boil.
• Once water boils, add the bouillon, turn heat to simmer and cover.
• Cook rice for about 15 minutes, stirring occasionally until all water is absorbed.
• Add black beans and stir until heated through.
• Top with green onions and serve immediately.

A delicious side dish to any meal!

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Roasted Potatoes All Dressed Up

Course Side Dish

Cuisine American

Servings 4

Ingredients

• 1 pound fingerling or small honey gold potatoes
• 1 1/2 Tbsp olive oil
• 1 tsp fresh rosemary chopped
• fresh ground pepper
• kosher salt
• 1 tsp snipped chives or dill
• Parmesan cheese freshly grated

Instructions

• Preheat oven to 400°.
• Cut potatoes in halves or thirds depending upon their size. 
• Place potatoes in a glass 8x8 inch pan.
• Pour olive oil, rosemary, salt and pepper over potatoes and stir.
  
• Place in oven and cook for about 20-30 minutes until fork tender. 
• While cooking, stir the potatoes every 10 minutes so they don't stick to the bottom of the pan.
• Remove from oven and toss with the chives or dill. 
• Place in a shallow bowl and top with the parmesan cheese.