Sides

Kale and Ricotta Stuffed Turkey Tenderloins with Lemon-Herb Quino

For the tenderloin: Ingredients: 2 turkey tenderloin, butterflied Kosher salt and ground black pepper 1 Tbsp Ghee Olive oil 1/2 bunch kale, stemmed and chopped 2 cloves garlic, minced 1 cup ricotta cheese Directions: 1. Preheat oven to 425 degree F 2. In a large skillet, melt the ghee over medium-high heat. Add garlic andContinue reading “Kale and Ricotta Stuffed Turkey Tenderloins with Lemon-Herb Quino”

Grilled Parsnips

This is an easy, delicious, grilled side dish! Parsnips are readily available starting in the spring and summer and always fresh at my local farmer’s market. Ingredients: 4 parsnips, peeled and cut into wedges Extra virgin olive oil Salt and pepper Directions: 1. Preheat grill to medium-high heat 2. In a medium bowl, toss parsnipsContinue reading “Grilled Parsnips”

Mexican Quinoa

I love this side!!! I made it for some friends earlier today with some grilled lime chicken. Loved it so much I made it again with a grilled pork loin for my family dinner! Done in under 15 minutes! Ingredients: 1 cup quinoa 1 1/2 cup chicken broth 1 tsp cumin 1 tsp coriander 1/2Continue reading “Mexican Quinoa”

Skillet Potatoes and Kale

Dax (9), “Mom, these are my favorite potatoes ever!” If that doesn’t speak volumes for this side then I don’t know what I could say to make you try them! Ingredients: 1 1/2 pounds small Yukon Gold potatoes, halved Coarse salt and freshly ground black pepper 8 ounces kale, stems removed and leaves cut intoContinue reading “Skillet Potatoes and Kale”

Roasted Parsnips and Potatoes

Ingredients: • 2 pounds parsnips, peeled and cut into large matchsticks • 1 large russet potato, peeled and cut into even wedges • 1 tablespoon extra-virgin olive oil • 1 ½ teaspoon Italian seasoning or other dried herb mix • 1 teaspoon kosher salt • 1/2 tsp ground black pepper • chopped parsley for garnishContinue reading “Roasted Parsnips and Potatoes”

Roasted Rutabaga with Brown Butter

Ingredients: 1 large rutabaga 4 tablespoons unsalted butter Flaky salt and freshly ground black pepper 2 tablespoons finely chopped Directions: Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes. Melt the butter in a saucepan over medium heat and cook for about 5 minutes, untilContinue reading “Roasted Rutabaga with Brown Butter”

Roasted Parsnips and Potatoes

Ingredients: • 1 TBSP olive oil • 2 cloves garlic, minced • 1 TBSP rosemary, chopped • 1 tsp thyme, chopped • pinch of salt, to taste • 1 lb baby yellow potatoes, cut into bite sized pieces • 2 large parsnips peeled and cut into bite size pieces. Directions: 1. Preheat the oven toContinue reading “Roasted Parsnips and Potatoes”

Creamy Garlic Celery Root Mash

I tripled this recipe as I am bringing it to a larger Thanksgiving gathering. This is such a delicious way to use celery root which are still available at my local farmer’s market. It is a healthier substitute for mashed potatoes (if that’s your MO) 😉 I like it because it’s delicious!!! Ingredients: 1 celeryContinue reading “Creamy Garlic Celery Root Mash”