Sides

Easy Italian Pasta Salad

Categories Recipes, Sides1 Comment on Easy Italian Pasta Salad

Summer is pasta salad season, and this Easy Italian Pasta Salad is a delicious contribution for your next barbecue or picnic!  It works as a side or a light vegetarian lunch or dinner.  It’s herby, lemony, and cheesy, as well as very customizable if needed.

The texture of the cooked pasta absolutely tastes the freshest the day of cooking, so while leftovers are still tasty, I definitely recommend serving it straight away if possible!

I love the shape of rigatoni, but any similarly-sized pasta, like penne, fusilli, or farfalle, would work great!

Main Supplies Needed:

  • A Large Pot
  • Knife & Cutting Board
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Colander
  • 10 x 15 Glass Baking Dish (or similar for serving, see Directions)

Servings: 6 Bowls, Or 12 Small Sides

Ingredients:

  • 1 lb Pasta Of Choice, rigatoni or equivalent size
  • 10 oz Cherry Tomatoes, halved
  • 1 Dry Pint Grape Tomatoes, halved 
  • 1/4 Cup Extra Virgin Olive Oil
  • Lemon Juice From 1 Large Lemon
  • 2 Tsp Dried Basil
  • 1 Tsp Dried Oregano
  • 1 Tsp Red Pepper Flakes
  • 1 Tsp Garlic Powder
  • 1/2 Cup Parmesan Cheese, Plus Extra For Serving, finely grated
  • Sea Salt And Black Pepper, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

Cook the pasta according to package instructions in a large pot

While the pasta is cooking, halve the tomatoes and set aside

Grate the cheese if it is not pre-grated

Drain the pasta in the colander, then let it cool slightly for a couple of minutes

Transfer the pasta into a large baking dish or bowl that will be used for serving, and potentially storing in the fridge (such as a 10 x 15 glass baking dish)

Coat the pasta in the olive oil, stirring evenly

Stir in the halved tomatoes

Add in the lemon juice and mix in evenly

Mix in the basil, oregano, red pepper flakes, and garlic powder

Add the parmesan and evenly stir it all in

Sprinkle and stir in sea salt and black pepper to taste, taste testing until it reaches your preference

Serve immediately at room temperature, or store leftovers sealed in the refrigerator**

Include optional extra parmesan when serving

**Leftovers can be brought back to room temperature before serving

Enjoy!

Want more pasta salad?  Try my Easy Greek Pasta Salad!

Peppered Parmesan Fries

Categories Recipes, Sides, Snacks2 Comments on Peppered Parmesan Fries

If you love cheese and potatoes, these crispy Peppered Parmesan Fries are for you!  They have just the right amount of kick from the red pepper flakes, and the garlic powder ties all of the flavors together.  The parmesan creates the ultimate crispy coating, and whether you’re in need of a side for burgers or a late night snack, I promise they will be devoured!

Main Supplies Needed:

  • A Peeler
  • Knife & Cutting Board
  • A Large Bowl
  • A Colander
  • Paper Towels
  • A Cheese Grater (unless the cheese is pre-grated)
  • Parchment Paper
  • A Large Baking Sheet  

Servings: 2 – 3 Sides

Ingredients:

  • 4 Medium** Russet Potatoes, peeled
  • 1 Heaped Tbsp Extra Virgin Olive Oil
  • 1/2 Tsp Red Pepper Flakes
  • Just Under 1/2 Tsp Sea Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Cup Parmesan Cheese, finely grated

**Aim for potatoes that are approximately 7 oz each before peeling.  After peeling they will be reduced to closer to 4 – 5.5 oz each.

INGREDIENT NOTES:

A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

PREP

Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time

Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes

Let the potato slices soak for 45 minutes to remove the excess starch

While the potatoes are soaking, preheat the oven to 425º 

Prepare the grated cheese (if not pre-grated) and set aside

Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels

Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process

In the cleaned large bowl, coat the potato slices with the olive oil

Once evenly coated, toss with the red pepper flakes, sea salt, and garlic powder

Toss again with the cheese until evenly covered

BAKE

Line a baking sheet with parchment paper

Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp

They will bake for a total of 45 minutes with the following mixing and flipping times:

Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries

At the 15 minute mark, gently stir the fries around the pan, flipping them over as well

Repeat the above at the 30 minute mark

At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes

At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!

Remove from the oven and serve immediately while warm

Enjoy!

Loved these fries?  Try my Rosemary Parmesan Fries!

Rosemary Parmesan Fries

Categories Recipes, Sides, Snacks3 Comments on Rosemary Parmesan Fries

Perfectly crispy and herby with a subtle hint of cheese and spice, these oven-baked Rosemary Parmesan Fries are the perfect side to have on hand for the summer burger season!  They’re also delicious all on their own when you’re in need of a flavorful savory snack.

I choose to go small-batch with these fries as they really do taste best when they’re fresh!  Of course if you’re serving more people, doubling the ingredient amounts is simple!  The given quantity fills up one standard large baking sheet.

Main Supplies Needed:

  • A Peeler
  • Knife & Cutting Board
  • A Large Bowl
  • A Colander
  • Paper Towels
  • A Cheese Grater (unless the cheese is pre-grated)
  • Parchment Paper
  • A Large Baking Sheet

Servings: 2 – 3 Sides

Ingredients:

  • 4 Medium** Russet Potatoes, peeled
  • 1 Heaped Tbsp + 1/2 Tsp Extra Virgin Olive Oil
  • 3 Tsp Fresh Rosemary, finely chopped
  • 1/4 Tsp Red Pepper Flakes
  • Just Under 1/2 Tsp Sea Salt
  • 2 Tbsp Parmesan Cheese, finely grated

**Aim for potatoes that are approximately 7 oz each before peeling.  After peeling they will be reduced to closer to 4 – 5.5 oz each.

INGREDIENT NOTES:

A great-tasting extra virgin olive oil and parmesan cheese really make all the difference!

LINKS TO INGREDIENT RECOMMENDATIONS:

Extra Virgin Olive Oil | Red Pepper Flakes | Parmesan Cheese

Directions:

PREP

Peel and slice the potatoes into 1/4 inch fries, keeping the size consistent for even cooking time

Place the potato slices in a large bowl, and fill it with chilled water and a few ice cubes

Let the potato slices soak for 45 minutes to remove the excess starch

While the potatoes are soaking, preheat the oven to 425º 

Prepare the fresh rosemary and grated cheese and set aside

Rinse the potato slices well in a colander when the time is up, then blot them dry with paper towels

Thoroughly clean the bowl used for soaking before reusing it in the next step to get rid of all of the starch that was removed in the soaking process

In the cleaned large bowl, coat the potato slices with the olive oil

Once evenly coated, add in the chopped rosemary, sea salt, and red pepper flakes

Stir until the herbs have evenly covered the potatoes

Add in the grated parmesan and stir again

BAKE

Line a baking sheet with parchment paper

Spread the prepared potatoes evenly across the baking sheet, keeping them from overlapping as much as possible to allow them to crisp

They will bake for a total of 45 minutes with the following mixing and flipping times:

Pause your timer when removing them from the oven at these intervals while you’re stirring/flipping the fries

At the 15 minute mark, gently stir the fries around the pan, flipping them over as well

Repeat the above at the 30 minute mark

At the 40 minute mark, the fries can be left alone, but turn the pan around in the oven for the final 5 minutes

At 45 minutes, they should now be crispy enough for most, but if you enjoy them on the crunchier, more burned side, feel free to add an extra 2 minutes!

Remove from the oven and serve immediately while warm

Enjoy!

In need of a great thick-cut versatile fry? Try my Crispy Potato Wedges!

Greek Chickpea Salad

Categories Recipes, Sides, Snacks4 Comments on Greek Chickpea Salad

Delicious all on its own, atop a slice of toasted fresh bread, or served with pita slices to share, this Greek Chickpea Salad is such an easy, fresh, springtime meal, snack, or party contribution.  It also works wonderfully as a meal prep option to have on hand in the fridge throughout the week.

This recipe could very easily be made vegan if the feta was replaced with a vegan cheese.

If you’re feeding a larger group, it’s simple to double the quantity.

Finally, it’s super versatile if you prefer to add more or less of any of the ingredients!

Servings: Approx. 5

Ingredients:

  • 3 Tbsp Finely Chopped Fresh Dill 
  • 1 Tbsp Finely Chopped Fresh Rosemary
  • 1 Finely Chopped Cucumber
  • 21 Sliced Kalamata Olives
  • 2 Tbsp Fresh Lemon Juice
  • 3 Cups Prepared/Canned Chickpeas
  • 2 Tbsp Extra Virgin Olive Oil 
  • 1/2 Cup + 2 Tbsp Feta Cheese Crumbles
  • 2 Chopped Medium Tomatoes
  • Sea Salt, To Taste
  • Black Pepper, To Taste
  • Red Pepper Flakes, To Taste

Directions:

Chop the fresh herbs, cucumber, tomato, and olives, and set aside

Squeeze the lemon juice and set aside

Drain, rinse, and dry the chickpeas

Optional – Peel the chickpeas (This is not required, but I find them to be more enjoyable this way!  After the rinsing process, you will see the outer layer beginning to peel off of them naturally.  They will pop out of their casings easily.)

Place the chickpeas in a large bowl

Add in the olive oil, cucumber, lemon juice, and herbs, and stir

Add in a small amount of salt, pepper, and red pepper, and stir again (You can add more later if needed.)

Next, mix in the feta, tomatoes, and olives

Add additional salt, pepper, and/or red pepper to taste

Serve, and enjoy!

[Leftovers can be stored in an airtight container in the fridge.]

Love these types of flavors?  Check out my Easy Greek Pasta Salad too!

Egg, Spinach, & Mushroom Pasta

Categories Recipes, Sides2 Comments on Egg, Spinach, & Mushroom Pasta

If you love cheese, eggs, and veggies, you cannot go wrong with this easy Egg, Spinach, & Mushroom Pasta!  From the red pepper and garlic to the salty eggy coating to the cheesy bites of mushroom, this simple dinner is a winner when you need a tasty weeknight meal.

While this combination is inherently vegetarian, you could easily add in a meat option such as traditional or chicken sausages.  You could also keep it vegetarian but add some extra protein with veggie sausages as well.  It works perfectly as a side or light main meal as it is, and can be transformed into a heartier main meal with this optional addition!

Servings: 4 Mains or 8 Sides

Ingredients:

  • 12 oz Pasta Of Choice
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Teaspoon Minced Garlic
  • 2.5 Cups Diced Baby Bella Mushrooms
  • 5 oz Baby Spinach
  • 4 Eggs
  • 2 Slices Mozzarella Cheese
  • Sea Salt and Black Pepper, To Taste
  • Red Pepper Flakes, To Taste
  • 1 Tsp Dried Basil
  • Parmesan for serving

Directions:

Prep by mincing the garlic with a press, dicing the mushrooms, and measuring the spinach 

Boil water to prepare to cook the pasta according to package instructions

While the water is boiling and the pasta cooks, add 2 tablespoons of the olive oil and the garlic to a large wok or skillet and warm up the garlic on medium heat

Add in a few red pepper flakes, to taste

Add in the mushrooms and spinach, and cook until the veggies are done to your liking

Turn the heat down to low

Scramble the eggs in a bowl and set aside

Just before draining the finished pasta, take out about 2 spoonfuls of the boiling water and mix it into your scrambled eggs

Drain and rinse the pasta, then add it into the veggie mix and coat evenly, adding in the third tablespoon of olive oil as well to keep it from sticking

Add in salt and black pepper to taste, the basil, as well as another pinch of red pepper flakes

(I would recommend starting with less red pepper and having more available for serving so that you don’t accidentally add more than you’d like)

Add the scrambled egg mixture, tossing the pasta mix continuously for a minute or two, or until the eggs are cooked to your liking

Tear up the cheese slices and mix in until melted evenly

Taste test to determine if additional salt, pepper, or red pepper flakes are needed

Serve with parmesan cheese along with extra salt, black pepper, and red pepper flakes to taste

Enjoy!

[Leftovers can be stored in an airtight container in the refrigerator.]

Love eggy pastas?  Try my Egg & Sausage Carbonara!

Crispy Potato Wedges

Categories Recipes, Sides2 Comments on Crispy Potato Wedges

THESE CRISPY POTATO WEDGES REALLY HIT THE SPOT WHEN YOU’RE IN THE MOOD FOR A THICK-CUT FRY!

These Crispy Potato Wedges are such a quick and easy side to have on hand and always a crowd pleaser.  They pair wonderfully with meaty meals such as steak, chicken, or battered fish, but also happen to be vegan and taste great alongside veggie burgers, veggie sandwiches, or chili too.  You only need 4 basic ingredients!

The extra virgin olive oil, sea salt, and black pepper really can be eyeballed and added to taste in this instance which makes this side extra easy to whip up during busy mealtimes.

The use of parchment paper dramatically eases the cleanup process, so definitely don’t skip this step!

Main Supplies Needed:

  • A Knife & Cutting Board
  • Baking Sheet/s (depending on how many potatoes!)
  • Parchment Paper

Servings: Approx. 1 Potato Per Person, Or Quantity Of Choice!

Ingredients:

  • Potatoes
  • Extra Virgin Olive Oil
  • Sea Salt
  • Black Pepper

Directions:

Preheat the oven to 400°

Line your baking sheet/s with parchment paper

After thoroughly cleaning the potato/s, chop each one into about 8 wedges

Very lightly coat the wedges with extra virgin olive oil and place them on the baking sheet/s

Add on sea salt and black pepper to taste

Bake for 30-40 minutes depending on how crispy you like them

[Optional – You can raise the oven temperature slightly or broil for the last couple minutes for extra crispness if you like!]

Serve the wedges while nice and warm from the oven

Enjoy!

In the mood for flavored fries? Check out the recipes for my Rosemary Parmesan Fries or my Peppered Parmesan Fries!

Easy Greek Pasta Salad

Categories Recipes, Sides2 Comments on Easy Greek Pasta Salad

Meal prep doesn’t get easier than this Easy Greek Pasta Salad!  Perfect for use as a ready-made side dish or main meal, this recipe takes only minutes to prepare and can last you all week long!  The real best part is how customizable it is:  If you have alternate vegetables you’d prefer to substitute, use them!  If you want a bit more protein, add meat!  If you enjoy extra cheese, add more feta.  There are endless variations!

If experimenting in the kitchen isn’t your thing, fear not.  I promise this particular ingredient combo will be a crowd-pleaser at your next summer cookout, potluck, or family dinner.  No occasion?  No problem!  I love having this dish on hand for pre-made meals to go.  It’s the perfect work lunch.

It’s packed with tons of colorful veggies for a nutrition bonus, and depending on the serving size the batch can stretch a long way! 

Servings: 5 – 6 medium/large (or around 10 very small sides)

Ingredients:

Directions: 

Cook the pasta according to the package instructions and then set aside to cool off

Chop up the tomatoes, peppers, and cucumber into bite-sized pieces

Using a very large bowl, coat the cooled pasta in half of the greek dressing (Cooled cooking pots or baking dishes work well too.  Choose whatever you have on hand.)

Add the chopped veggies to the bowl

Then add the black olives and feta to the bowl as well

Add the remaining dressing and toss until all is evenly mixed

Add sea salt and black pepper to taste

Garnish with fresh parsley

Enjoy!

[Leftovers can easily be stored sealed/covered in the refrigerator.]

Ingredient recommendations linked!

Love Greek flavors? Try my Greek Chickpea Salad!

Easy Vegan Fruit & Seed Smoothie

Categories Recipes, Sides, SnacksLeave a Comment on Easy Vegan Fruit & Seed Smoothie

This 4-ingredient snack couldn’t be easier to make!  Keeping a stash of a variety of frozen fruit in the freezer is so helpful when creating smoothies on a whim.  I love combining handfuls of it with some sunflower seed butter and water which beautifully blends into a sweet, creamy, and refreshing snack that just so happens to be vegan and gluten free!

This is a snack-size portion, but if you were looking for more of a meal you could easily double the measurements.  I love drinking this as a side with a sandwich at lunch, or as a mid-afternoon bite.  It’s one of my favorite ways to add a couple extra servings of fruit into my day!

Servings: 1

Ingredients:

1 Large Frozen Banana (sliced before freezing to ease blending)

12 Frozen Dark Cherries

2 Large Frozen Strawberries

2 Tbsp Sunbutter

2/3 Cup Water

Directions:

Blend and enjoy!

Ingredient recommendations linked!

Roasted Brussels Sprout Pasta

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If you’re a fan of crispy roasted brussels sprouts, you’ll love this Roasted Brussels Sprout Pasta!  It can be enjoyed as either a side dish or main meal depending on what you’re serving, and you can use any type of pasta that you prefer!

If you’re serving it as a main meal and looking to add in extra protein, the addition of a chopped sausage (either chicken or veggie) would be a delicious option.

If you’d like to prepare this dish for a group, simply multiply the single serving measurements by the amount of diners.  For optimal taste and texture, it’s best to eat this one right away while the brussels sprouts are still warm and crispy from the oven!

Servings: 1

Ingredients:

FOR THE BRUSSELS SPROUTS

  • 1 Pound Brussels Sprouts
  • 2 Tablespoons Extra Virgin Olive Oil (enough to coat)
  • Sea Salt (to taste)
  • Black Pepper (to taste)

FOR THE PASTA

  • 1 & 1/3 Cups Pasta Of Choice (dry)
  • 1 Tablespoon Extra Virgin Olive Oil
  • Sea Salt (to taste)
  • Black Pepper (to taste, generous amount recommended)

TO SERVE

  • Finely Grated Parmesan Cheese

Directions:

FOR THE BRUSSELS SPROUTS

Preheat the oven to 400°

Cut the bottoms/tips off of the sprouts and peel off the outer layer

Cut each sprout in half (smaller ones can be left whole)

Toss in a bowl with the olive oil, salt, and pepper

Spread evenly on a baking sheet

Cook for about 35 minutes (stirring/flipping halfway) or until the outside is brown and crispy

FOR THE PASTA

Based on the cooking time for your pasta of choice, prepare it according to the package instructions timed to finish around when the sprouts will be coming out of the oven

Once cooked and drained, add pasta to serving bowl

Coat lightly with the olive oil

Season with salt and pepper to taste

TO SERVE

Mix the roasted brussels sprouts into the pasta

Add additional salt and pepper if needed after taste testing

Add parmesan cheese to taste when serving

Enjoy!

Want more pasta? Try this Egg & Sausage Carbonara!

Baked Broccoli Mac & Cheese

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If you’re looking to transform mac and cheese from a simple weeknight meal into a restaurant order copycat, I have the secret: A crispy breadcrumb topping!  It makes all the difference in this Baked Broccoli Mac & Cheese!

This pasta bake is quick and easy with only simple ingredients needed.  It’s also quite customizable.  Should you have a preference to use a different type of cheese or vegetable, it can be made entirely your own.

That being said, I highly recommend this particular combination!  The broccoli is very complimentary in both taste and texture, and there’s just the right amount of subtle kick from the pepper jack that really ties all of the flavors together.

The contrast of the crispy cheese and breadcrumb topping paired with the saucy pasta center makes this meal perfect to serve hot from the oven, but in a smaller household it can easily be stored as leftovers for readymade meals or sides in the days to follow.  This recipe makes 6 servings, and whether you’re feeding a group or meal prepping for yourself, it’s designed to make the cooking as easy as possible. (Cue the cheese slices in lieu of shredding!)

Servings: 6

Ingredients:

  • 3 Cups Elbow Pasta (dry)
  • 4 Tbsp Unsalted Butter
  • 1/4 Cup White Whole Wheat Flour (or flour of choice)
  • 1 Tsp Sea Salt
  • Black Pepper (about 10 total rotations from the grinder)
  • 1/4 Tsp Cayenne Pepper
  • 1 1/4 Cups Oat Milk
  • 1 3/4 Cups Vegetable Broth
  • 8 Slices Mild Cheddar Cheese
  • 5 Cups Broccoli (measured while frozen/raw)
  • 1/4 Tsp Paprika
  • 2 Slices Muenster Cheese
  • 2 Slices Pepper Jack Cheese
  • 1/2 Cup Panko Bread Crumbs

Directions:

PREP

Preheat the oven to 350°

Grease a 9 x13 inch baking dish

Cook the broccoli (I microwaved from frozen), cut into small pieces, and set aside

COOK THE PASTA

Prepare the elbow pasta according to the package instructions.  Be sure to rinse it with cold water once drained

CREATE THE SAUCE

While the pasta is cooking, in a wok/vessel of similar size, melt the butter

Stir the flour into the melted butter until evenly combined

Next, stir in the sea salt, half of the black pepper (about 5 rotations from the grinder), and the cayenne

Add in the oat milk and vegetable broth, cooking and stirring on medium heat until well blended

Melt in the 8 slices of cheddar, stirring until smooth

COMBINE THE FILLING ELEMENTS

Add the cooked pasta into the sauce

Add in the cooked broccoli pieces

Also add in the other half of the black pepper (5 rotations from the grinder) and the paprika

Transfer into the greased baking dish

CREATE THE TOPPING

Tear the 2 muenster slices and the 2 pepper jack slices into small pieces, and evenly disperse over the top of the pasta

To follow, top with the bread crumbs

BAKE

Bake for around 17 minutes

To brown and crisp the top, broil for an additional 2 and 1/2 minutes.  Rotate the pan, then broil a second time for 1 and 1/2 – 2 minutes (or until lightly browned)

Remove from the oven and let cool slightly

If desired, an additional sprinkle of salt can be added when serving

Enjoy!

[Leftovers can easily be stored in the refrigerator by simply covering up the cooled cooking dish and storing it in there as is.]

Ingredient recommendations linked!

Want more baked pasta? Try this Baked Zucchini Beef Pasta!