If you like cheesy potatoes, but you’re like me and prefer to make everything from scratch vs. frozen potatoes, then this is your recipe!
This is a very simple, but delicious side dish that goes with just about any meal. Instead of balsamic vinegar, you can drizzle with a bit of honey and sprinkle with cinnamon.
After having these at one of my favorite restaurants, Testa Barra, I figured I needed to learn how to make them myself! Truffle oil can be very strong, so don’t go too crazy at first. You can always add more.
This is a very refreshing salad that goes great with a spicy meal. You can literally make it in 5-10 minutes, depending on your chopping skills. The original recipe added chopped peanuts as pictured. I didn’t but feel free!
Quinoa is a great alternative to rice as a side dish and is a lot healthier. Just try it! Some quinoa needs to be rinsed first so check your package for directions.
A quick and easy way to make acorn squash, because you don’t have to peel it. Once it’s roasted you can even eat the skin
The beauty of this salad is that you can use whatever pasta, veggies, cheese & meats you like or have on hand. Also, it’s best made a day ahead of time. Before serving, you may want to add additional balsamic vinegar, olive oil, salt & pepper.
This is a great way to make corn pudding when you don’t have enough room in the oven on holidays! You can easily double it too, and just cook awhile longer.
It’s a simple recipe, but tastes so good. And it’s quick to make! You can blanch the green beans in advance if you wish.
Why struggle to make gravy at the last minute on Thanksgiving, when you can make it a day or two in advance! Just reheat in a saucepan over medium heat. The turkey stock can be made, cooled and frozen for up to 6 months.