Does anyone else struggle with side dishes? I always seem to make the same four things. My goal this fall is to reduce pre-packaged food in our house and eat cleanier. My family is a not huge fans of rice, but I thought I’d give this recipe a try.
It was easy to make and pair great with roasted chicken quarters. You could easily switch out the broccoli for another veggie or reduce the amount in half and add peas or carrots. It’s a great versatile recipe!
What do you do when your kitchen counters are being overtaken with cucumbers? You make cucumber salad!
Growing up, my mom would always buy cucumber salad from a local supermarket and I haven’t been able to find a recipe that was close to that – until now!
This recipe is very quick and easy. It has a bit tangy from the vinegar, but creamy and delicious! Since posting this recipe for the first time 10 years ago, I’ve made it multiple times every summer. It’s one of my favorite ways to eat cucumbers.
Summertime here in our house means fresh corn on the cob and we’ve been enjoying it for the last couple of weeks. My kids don’t like eating it off the cob so I was looking for something different to make with the last dozen I bought. I scoured Pinterest and found a recipe for elote corn salad.
Elote Corn – also known as Mexican Street Corn – is a delicious way to eat fresh corn. It’s smoky, tangy, creamy and fresh. The corn is grilled first, taken off the cob and then mixed together with spices, butter, sour cream, red onion, lime, cheese and cilantro. It’s great as a side dish or on top of a taco.
In my last Misfit Market box, I received a small bunch of purple kale and was in the mood for kale salad. My family is not a big fan of kale, but I love it. Especially with a simple dressing and topped with dried cranberries, Parmesan and sunflower seeds.
I’m looking forward to making this salad again. It’s so simple, yet filling. I find that eat more salads in the summers and am so ready for all the local produce to be available. I stopped at the roadside farm stand for the first time this weekend and I was so happy to see local strawberries, tomatoes and more.
Today’s Earth Day and I’m excited to participate in a fun blogger challenge. In honor of today, a group of bloggers is sharing vegetarian recipes and/or sustainable food. My kids have been on a little boycott of all vegetables. Not sure why now, but I’m starting to work on them again. I’m looking forward to seeing what everyone shares today! Make sure you check out everyone’s recipes below.
I really enjoyed this orzo salad. You can eat in hot, room temperature or cold. I tried it all three ways and preferred it at room temperature. It was easy to make and you can easily switch out any of the veggies to use what you have on hand. The original recipe called for pine nuts and feta, but I omitted those.
Now it’s time to check out my side dish for #cookoutweek208 – low-carb cauliflower potato salad. I’m not a huge fan of potato salad, but my husband prefers it over macaroni salad (which I love!) I decided to swap out the potatoes for cauliflower and it was a great switch! It had the creaminess of potato salad and the dressing tied it all together. While I couldn’t fool my kids, the adults enjoyed it. I’ll definitely make it again!
Every BBQ, summer picnic or cookout needs a salad! I usually make pasta salad or ask my mom to make macaroni salad (I haven’t perfected her recipe yet!), but now this salad is going to be my go-to recipe! Today’s #CookOutWeek recipe features broccoli, cauliflower, cheese and bacon in a creamy, tangy sauce! I love the crunch of the veggies – plus you can’t go wrong with bacon and cheese! My kiddos were iffy on it, but ended up devouring it after their first bite!
Everyone likes takeout fried rice and it’s on my favorite things to get when I go to takeout from our local restaurant. I know it’s not the healthiest, so when I found this recipe for a healthier revision of “fried” rice, I knew it would be something my family would love. It did not disappoint either! My kids didn’t even realize the rice was swapped out with cauliflower. I served it with baked salmon and it was great for leftovers too!
12 oz bag frozen rice cauliflower
2 Tbsp reduced sodium soy sauce
1 Tbsp sesame oil
1 Tbsp fresh grated ginger
2 Tbsp vegetable oil
2 eggs, beaten
2 garlic cloves, minced
1 onion, diced
6 oz broccoli florets, chopped
2 carrots, peeled and grated
1/2 cup frozen corn
2 green onions, thinly sliced
In a small bowl, whisk together the soy sauce, sesame oil and ginger; set aside. In a medium skillet over low heat, heat 1 tablespoon of oil. Add in the eggs and cook all the way through. Allow to cool before cutting into small pieces. Set aside until you’re ready to finish the dish. In a large skillet, heat the remaining oil over medium high heat. Add in the garlic and onion and stir often until the onions become translucent. Add in the broccoli, carrots and corn. Cook for 3 to 4 minutes until the vegetables are tender.
Stir in the cauliflower, eggs, green onions and soy sauce mixture. Stir constantly and continue to cook for an additional 3 to 4 minutes or until the cauliflower is heated through. Serve immediately.
I bought a head of cauliflower last week when I saw this recipe as I was killing time on Pinterest. It looked so good and I knew it would perfectly for dinner one night especially since I’m back on the LCHF (low carb, high fat) wagon. It looked so good and I knew it would help squash my cravings for carbs. It definitely did that and I loved it! The mash is super easy to make and went along with burgers (of course, bunless for me). I would have loved a little green onion in it, but I forgot to grab a bunch when I was grocery shopping.
My garden is overflowing with cucumbers right now and I’m looking for new recipes to use them up. I love cucumbers and this salad was so refreshing especially with this heat wave we’re stuck in. I made it for dinner one night with grilled chicken and it was so good. Madeline ate three bowls of it! It would be great for a picnic too. You could prep all the ingredients and then mix it up right before your ready to eat.