This spring should be filled with light, flavorful, and most importantly- tasty food! If you’ve never had couscous pearls before, I highly suggest giving this grain a go! (Or grain-a-go) It is a great dish to accompany any picnic, barbecue, or any party. If you wanted to liven it up any further, you could always add some arugula and sliced cherry tomatoes.
For as long as I can remember, broccoli has always been something I’ve enjoyed. My Roasted Broccoletti is the best alternative if you are looking for a different kind of broccoli at dinner. The mix between the crunchy stems and the fluffy florets are what I love about this vegetable the most.
Yields: 2 servings
1 (8 ounce) package brocoletti
1/2 Tbsp. avocado oil
1 tsp. garlic, minced
1/8 tsp. Gustus Vitae Smoked Salt
1/4 tsp. red pepper flakes
Preheat oven to 375 degrees Fahrenheit.
Place your broccoletti onto the baking sheet and drizzle with avocado oil.season with garlic, smoke salt, and red pepper flakes.
Roast broccoletti for approximately 15 minutes; flipping halfway through.
Serve immediately or serve on top of my Creamy Garlic-Parmesan Polenta.
Chef’s tip: Slice a medium shallot and add it to the brocoletti before roasting it.
One of my favorite things I recently acquired a taste for are my grandmothers cucumber and onion salad, which is marinated in vinegar and sugar overnight. The sweet taste and tangy flavor from the two ingredients give this side dish the perfect touch it needs.
Yields 2 cups
Serves 2-3 people
1 medium onion, sliced very thin
1 English cucumber, sliced thin
1/4 cup vinegar to start then 1/2 cup of more
1-1/2 tsp. organic cane sugar
Thinly slice the onion, cucumber, and add to a mixing bowl.
In another bowl, add the vinegar, sugar, and stir combined. Pour over cucumber and onions and give a good toss.
Place into the fridge for 3-4 hours or overnight for best results.
Chef’s tip: Allow the cucumbers, onion, and “brine” to meld overnight for maximum flavor.
How simple and easy it is to grab a bunch of carrots from your local farmers market, lightly drizzle them in oil with a dash of seasoning, and roast them to perfection. The versatility of this recipe is endless as it can be paired with other dinner party sides, appetizers, or holiday feasts. This recipe is super easy but I do have a secret to make them even better. Make sure that these carrots have their own room, are completely coated in the seasoning and oil, and you slightly roll them around periodically as they cook. This ensures that you get a nice roast on all of the carrots.
Yields 2-3 servings
1 bunch of carrots, with green tops
1/4 tsp. onion powder
1/4 tsp. garlic powder
salt and pepper, to taste
Preheat oven to 400 degrees F.
On a baking sheet, drizzle carrots with oil and season lightly with onion powder and garlic powder (add salt and pepper).
Roast for 40 minutes or until slightly charred.
Chef’s tip: Add 2 rosemary sprigs while you roast to add additional flavor.
It’s the dish that most of us have been waiting for all year, Green bean casserole! Using cashew milk to recreate a “cream of mushroom” soup is a fantastic way to alter this classic side dish for Thanksgiving. Topped with crispy fried onion and baked to perfection, this plant-based alternative will leave you are your guests mouths watering for more!
These twice baked potatoes are a great side dish to any meal and even warm up well the next day for lunch. They are filled with fresh herbs, vegan cheese, and a homemade “bacon” as well as tasting amazing! The silky smooth and creamy texture of the potato being blended and baked makes this fancier version of a baked potato that much more special.
Add salt, pepper and smoke flavor. Mix until evenly coated.
On baking sheet, evenly arrange mushrooms.
Bake 10-15 minutes.
Flip mushrooms and bake for another 10 minutes or until brown and crispy.
On a baking sheet, place potatoes and set into the 400 degree F oven you preheated for the mushroom bacon.
Allow potatoes to bake for 1 hour. Remove form oven and set aside to cool so you can easily touch it.
Cut 1/3 of the way down from the top and scoop out the middle portion, careful not to break the skin. Place the potato into a mixing bowl.
Add butter, almond milk, chives, garlic, cheese, “bacon”, salt and pepper to taste, mix until well incorporated and smooth.
Scoop or pipe back into the potato shell. Instead of throwing out the top portion you cut off, you can use that by placing it at the bottom of the potato. This will also give you an illusion of over stuffed potatoes.
Sprinkle the top with smoked paprika and bake for another 10-15 minutes or until top is golden brown at 350 degrees F.
Serve with sour cream, cheese, and chives on top.
Chef’s Tip: I let the potatoes cool down in the oven after baking for an additional 5 minutes since I did not use any tin foil around my potato, this helped soften them up a bit further.