Recipes for "side dish"

Combine water and lentils in a saucepan over medium heat; bring to a boil and cook for about 20 minutes.

Stir potato, red bell pepper, onion, garlic, salt, and pepper into lentils; continue cooking until potato and lentils are tender and cooked through, about 15 minutes more. Garnish with cilantro and green onion to serve.

Melt whipped butter in a small saucepan over medium heat; stir flour, garlic salt, and kosher salt into melted butter until smooth.

Whisk in low-fat milk, bring to a simmer, and reduce heat to low. Simmer sauce until thickened, whisking constantly, about 1 minute.

Stir spinach into sauce and heat until warmed through, 1 to 2 more minutes.

Place the cauliflower into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a minute or two; chop into bite-size pieces.

Melt 1 tablespoon butter in a skillet over medium-high heat. Cook the onion in the butter until the onion is browned, about 5 minutes. Add 3 tablespoons of butter and cook until the butter is melted. Stir in the bread crumbs and cook until the mixture bubbles. Mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. Season with salt and black pepper; serve hot.

Cook egg noodles in a large pot with boiling salted water. Drain well.

In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.

Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.

Cover and cook on high for 3 to 4 hours. Serve immediately.

Preheat the oven to 350 degrees F (175 degrees C).

Beat sugar and butter together in a medium bowl; beat in eggs. Add pineapple and bread crumbs; transfer mixture to a 10-inch pie plate or baking dish.

Bake in the preheated oven until brown, 45 to 60 minutes.

Preheat an oven to 350 degrees F (175 degrees C).

Combine the cashews and 1 tablespoon olive oil in a bowl; toss to coat the cashews in the oil. Spread onto a baking sheet.

Toast the cashews in the preheated oven until golden brown and fragrant, shaking the baking sheet occasionally, 5 to 10 minutes. Watch carefully so they don't burn. Set aside.

Heat the 2 tablespoons olive oil in a skillet. Cook and stir the onion in the hot oil until the onion softens, about 5 minutes. Stir the garlic into the onion, and cook for 1 minute more before stirring the kale into the onion and garlic mixture. Place a cover on the skillet and cook, stirring occasionally, until the kale softens, about 7 minutes. Stir the spinach into the mixture, season with the sea salt and white pepper, and continue cooking until the spinach wilts, about 3 minutes. Toss the cashews with the mixture to serve.

Preheat the oven to 350 degrees F (175 degrees C).

Combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, and eggs in a medium-sized mixing bowl; spread mixture into a 9x13-inch baking pan.

Bake in the preheated oven for 30 minutes. Serve warm.

Preheat the oven to 350 degrees F (175 degrees C).

Place green beans and potatoes into a 2-quart casserole dish. Stir in the cream of celery soup and milk. Season with salt, pepper, and garlic powder; stir in 1 tablespoon of the French fried onions. Sprinkle the remaining onions on top.

Bake for 30 minutes in the preheated oven. While casserole is baking, prepare stuffing according to the package directions. Spread over the top of the casserole. I like to mash it flat with a spatula so that it covers the entire dish.

Return to the oven for about 10 minutes, or until crunchy. You can also broil for a few minutes for extra crunch.

Heat oil in a medium skillet over medium heat. Add scallions and garlic; sauté in hot oil until tender and fragrant, about 3 minutes. Add zucchini, summer squash, Italian seasoning, salt, and pepper; sauté until squash is tender, 8 to 12 minutes.

Garnish individual servings with basil.

Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes.

Stir in tomato paste and tomato. Season with herbes de Provence, salt, black pepper, and sugar. Stir in basil and serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.

Combine zucchini slices and olive oil in a large bowl and toss to coat well.

Mix Parmesan cheese, bread crumbs, oregano, salt, and pepper in a second bowl or shallow dish. Dip oiled zucchini into bread crumb mixture and arrange close together on the baking sheet.

Bake in the preheated oven for 30 to 40 minutes, turning after 20 minutes so they brown evenly.

Melt butter in a large pot over medium-high heat. Cook and stir onion in hot butter until translucent and soft, 5 to 10 minutes. Stir butternut squash, apples, and 1 cup water into onion mixture. Bring to a boil; reduce heat to low and simmer until apples are tender, 10 to 15 minutes.

Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer puree to a bowl and season with salt and pepper to taste.

Stir wine, cranberry juice, and 1/2 cup water together in a saucepan. Bring wine mixture to a boil; add mulling spices, reduce heat to low, and simmer for 2 minutes. Add raisins and simmer until plumped, 5 to 10 minutes. Drain and discard wine mixture.

Stir raisins into squash puree and top with goat cheese.

Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.

Line a rimmed baking sheet with aluminum foil and place a wire rack on top. Lay the bacon slices on the rack and bake for 12 minutes. The bacon will not be crispy, but it will continue cooking with the potatoes.

Allow the bacon to cool, then chop into small pieces. Set aside.

In a large mixing bowl, whisk together the mayonnaise, diced onions, garlic, salt, and pepper until thoroughly combined. Add the potatoes, 3/4 cup of the shredded cheese, and about 3/4 of the chopped bacon. Stir together with a spatula until the potatoes are fully coated in the mayonnaise mixture.

Pour the potato mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining 1/4 cup shredded cheese over the top. Bake until the potatoes are soft and hot throughout, about 1 1/2 hours.

Sprinkle the green onions and the remaining chopped bacon on top, along with any other desired toppings, and serve.

Store cooled leftovers in an airtight container in the fridge for 3 to 4 days. Or, store in individual freezer bags in the freezer for up to 1 month. Reheat individual servings in the microwave in 30-second intervals until warmed through.

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Place cubed butternut squash in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread onto a lined baking sheet. Roast in oven for 25 minutes or until the squash is cooked through and browned on the edges.

minutes into roasting the butternut squash, start on the onions. Heat olive oil on medium high heat in a thick-bottomed 4 to 5 quart pot. Add the sliced red onion and toss to coat. Let cook for 7 to 8 minutes until softened. Add the garlic and cook a minute more.

Add the balsamic vinegar and the shredded kale. Stir until the kale is mixed well with the onions (it helps to use tongs to turn over the kale). Let cook for a minute or two until the kale is just wilted (don't overcook).

Then stir in the roasted butternut squash, the dried sweetened cranberries, and pecans. Add salt and pepper to taste.

Add asparagus and water to a 10-inch skillet over medium heat; cover. Steam asparagus until tender, about 10 minutes; drain.

Return asparagus in skillet to heat; reduce heat to low. Drizzle asparagus with olive oil; sprinkle with Parmesan cheese. Add grape tomatoes to the skillet; cover and allow to sit, covered, until cheese melts and tomatoes are slightly steamed, about 2 minutes.

Melt butter in a saucepan over medium heat. Add quinoa and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth and bring to a boil. Reduce the heat, cover, and simmer until tender, about 15 minutes.

Remove from the heat and transfer to a bowl. Stir in garlic, parsley, thyme, salt, and onion until combined. Sprinkle lemon juice over top.

Heat olive oil in a medium skillet over medium-high heat. Cook and stir squash, garlic, salt, sugar, red pepper flakes, and black pepper in hot oil for 2 to 3 minutes.

Pour in vinegar; cook and stir until squash is slightly wilted but still firm and crunchy, 2 to 3 minutes.

Place cauliflower in a pot and cover with water; bring to a boil. Cook until tender, about 10 minutes. Drain.

Return drained cauliflower to the pot. Add butter, garlic, salt, and pepper. Mash with a potato masher until smooth and the consistency is similar to mashed potatoes.