Side dish

Balsamic & Parmesan Roasted Broccoli

On / Recipes, Side dish

8 cups fresh broccoli florets 3 tablespoons olive oil 1/3 cup grated Parmesan cheese 2 tablespoons balsamic vinegar ¼ teaspoonRead more →

On / Holidays, Recipes, Side dish

2 lb. sweet potatoes, cut into 1-inch wedges 2 tablespoons olive oil 1 red chile, thinly sliced Kosher salt 1Read more →

On / Extras, Recipes, Side dish

1 2-3 lb. pumpkin 1 Tbsp coconut or avocado oil 1 pinch sea salt Preheat oven to 350 degrees and

On / Recipes, Side dish

1 20 oz. can pineapple tidbits 3 cups shredded cabbage (1 bag slaw mix) 1/4 cup slivered almonds 3-4 green

On / Recipes, Side dish, Vegetarian

1/2 teaspoon freshly grated nutmeg pinch ground allspice 2 teaspoons coarse sea salt, divided 2 teaspoons black pepper, divided 1

12-ounce bag cranberries 12-ounce bag frozen red raspberries (3 cups fresh) 2 cups orange juice Zest from 1 orange 1

2 tablespoons sugar 1 tablespoon water 3/4 cup coarsely-chopped pecans 1 teaspoon minced fresh rosemary 1/2 teaspoon kosher salt, divided

3 small sweet potatoes (about 2 lbs.) 1 1/2 tbsp. olive oil 1/2 tsp. dry mustard 2 teaspoons minced fresh

On / Recipes, Salad, Side dish, Vegetarian

One of my favorite ways to use quart-sized canning jars is to pack them with salads. I can make them

2 tbsp cooking oil 4 cups yellow summer squash, quartered lengthwise and sliced thin 2 to 4 fresh chopped jalapeno