The first way my mom ever made brussel sprouts that we would eat them is with maple syrup and bacon, and it is still one of my favorite ways to roast vegetables to this day. And my sister requested acorn squash for Thanksgiving, so I’m going to use a similar recipe method, combining with brusselContinue reading “Maple Bacon Roasted Acorn Squash and Brussel Sprouts”
Category Archives: Side Dish
Southern Cornbread Dressing
My mom makes the best dressing, and it’s the recipe that her aunt taught her. It’s so good that sometimes people request it from her year-round. If you’ve never tried classic southern dressing, give it a try! It’s just the perfect bite with turkey and gravy.
Warm Quinoa Salad with Veggies and Feta
When the air starts crisping up, I am immediately trading refreshing salads for warm roasted veggies. This is one of the dishes that I turn to when I have no idea what I want to make but know I want to eat some good veggies and don’t want a green salad. I love that itContinue reading “Warm Quinoa Salad with Veggies and Feta”
Thai Mango Slaw
How to Make a Grit Cake
Grits are one of my favorite starches to serve with breakfast or dinner – they are the perfect canvas for so many delicious flavors and add a nice creaminess and luciousness to every dish. Leftover grits? They’re fine. Leftover polenta? Literally the same thing. And they’re so much better fried up into a grit cake!Continue reading “How to Make a Grit Cake”
PF Changs Inspired Spicy Green Beans
This dish was originally shared as part of my Gateway Recipe series, where I take an ingredient you don’t like, but want to, and give you a recipe to ease into enjoying it! These dishes are all about making sure you can still taste the thing you don’t like, but not like… too much, youContinue reading “PF Changs Inspired Spicy Green Beans”
No-Cook Pasta Sauce with Tomatoes, Olives, and Citrus
This no-cook pasta sauce is so easy, briny, and packs a unique, bright flavor. It’s inspired by a combination of puttanesca and marinated olives and pairs so nicely with warm pasta and fresh parmigiana regggiano. I mean just look at the colors: This no-cook pasta sauce would also make a great bruschetta! Inspired by puttanescaContinue reading “No-Cook Pasta Sauce with Tomatoes, Olives, and Citrus”