Let's make Winter Vegetable Hash! This hash features winter veggies like potato, purple turnip and Brussels sprouts and pairs with a tart Granny Smith apple hash to top your favorite protein. Apples cook in olive oil with Dijon mustard, then are kept warm while the potatoes and turnips crisp up and soften. Add Brussels sprouts to the mix and cook until browned. Enjoy the wintertime vegetable harvest by enjoying Winter Vegetable Hash with dinner.
Quick Rosemary Drop Biscuits make a delicious bread to serve alongside any holiday or weeknight dinner. These quick biscuits require just a handful of simple ingredients, which include fresh rosemary, butter, flour and more. Combine the ingredients, and dollop onto a prepared baking sheet, then bake. From start to finish, these biscuits are on the table in just 20 minutes. What's not to love about these easy, fluffy, flavorful biscuits?
Serve Cranberry Feta Brussels Sprout Salad with Candied Pecans and Warm Bacon Vinaigrette as a festive side dish this season! Brussels sprouts serve as the base of this unique winter salad. Top the shredded Brussels sprouts with dried cranberries, crisp bacon, feta cheese, candied pecans, then toss in a warm bacon vinaigrette before serving. Slightly sweet, savory, salty and crunchy, this salad is a delicious new way to enjoy Brussels sprouts! #ad
If you're in the market for a melt-in-your-mouth decadent side dish for the holiday table, you're in luck! Bacon Streusel Stuffed Baked Apples are a THING! Stuff apples with a sweet, spiced bacon fat streusel. Bake until the apples soften and the streusel browns, then serve warm alongside turkey or ham. These Bacon Streusel Stuffed Baked Apples are the ultimate sweet-savory-salty combination for Thanksgiving, Christmas or any winter dinner party!
Potato Salad is a favorite summertime side... but oftentimes, it's weighed down by too much mayonnaise. This No Mayo Potato Salad is a lighter rendition of the classic, and is just as scrumptious. Red potatoes serve as the base, and they, along with hardboiled eggs, celery and green onions, are tossed in a light, flavorful dill vinaigrette. Serve at any picnic or cookout this summer and expect compliments on this surprisingly creamy potato salad.
Parmigiano Reggiano Zucchini is a brilliant way to serve fresh zucchini in the summertime, so long as you don't mind turning on the oven. Zucchini is sliced, tossed in olive oil and seasoned with black pepper. It bakes for 10 minutes, then it is coated with a layer of Parmigiano Reggiano cheese and broiled until the cheese browns and crisps up. With its melt-in-your-mouth richness, Parmigiano Reggiano Zucchini is an all-time favorite side dish.