Crispy Potato Wedges


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!


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


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


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

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)



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


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

Ingredient recommendations linked!

Love Greek flavors? Try my Greek Chickpea Salad!

Pumpkin Mushroom Pasta

This Pumpkin Mushroom Pasta is the perfect way to enjoy your favorite autumn flavors year-round and can easily be whipped up on a busy weeknight!  It can function as either a vegetarian main course or as a side dish.  I used a traditional Italian durum wheat pasta, but feel free to use whatever type you like if you are gluten free or have other preferences!

Servings: Approx. 3 


  • 16 oz Baby Bella Mushrooms
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Unsalted Butter
  • 3/4 Cup Half and Half
  • 3/4 Tsp Sea Salt
  • Black Pepper, (about 10 rotations from the grinder)
  • 1/4 Tsp Garlic Powder
  • 1 Pinch Ground Nutmeg
  • 1 15 oz Can Pumpkin Puree
  • 1 Tsp Saigon Cinnamon
  • 1.5 Tsps Light Brown Sugar
  • 7 Tsps Finely Chopped Fresh Sage
  • 13 oz Pasta Of Choice
  • Additional Sea Salt And Black Pepper For Topping/Serving 


In a medium/large-sized pan, add the extra virgin olive oil and mushrooms

Cook the mushrooms on medium heat until thoroughly tender and brown

Set the mushrooms aside

In a wok, or vessel of similar size, turn the heat to a low-medium setting and melt the butter

Add in the half and half and stir until well blended

Stir in the sea salt, black pepper, garlic powder, and nutmeg

Turn the heat down to low

Stir in the pumpkin puree

Add in the saigon cinnamon and brown sugar

Mix in the cooked mushrooms

Add in the sage

Prepare your pasta

Add the cooked pasta into the wok and mix evenly in the sauce

Add additional sea salt and black pepper liberally (to taste) when serving


[Leftovers can be stored sealed in the refrigerator.]

Ingredient recommendations linked!

In the mood for more pasta?  Try this Egg, Spinach, & Mushroom Pasta!