Cheesy Green Bean Casserole

What’s your favorite Thanksgiving side? For me, it’s green bean casserole. I only make it for Thanksgiving each year and it’s something I always look forward to. And for that reason, it’s also the side dish I’ve been most hesitant to switch up.

Cheesy Green Bean Casserole 1

This cheesy version may be a contender for new favorite.

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Honey-Whisky Glazed Sweet Potatoes

We got a lot of sweet potatoes during our last weeks of this year’s CSA. And a lot of apples. They’re such a perfect pairing and one that I’ve been playing with a lot this fall – this dish is one of my favorites.

Whisky Glazed Sweet Potatoes and Apples 1

Sweet potato and apple chunks doused in a syrupy honey-whisky-pecan glaze will be your new favorite Thanksgiving side dish.

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Chocolate Zucchini Mini Muffins

This post is sponsored in conjunction with #Choctoberfest . I received complimentary product from sponsor companies to aid in the creation of the #Choctoberfest recipes. All opinions are mine alone.

Raise your hand if you’re raising a strong-willed child! I love my daughter immensely, but sometimes I swear she just wants to push my buttons.

For example, her 3-year-old preschool class lets you sign up to bring a snack on Fridays. What did she insist she wanted to bring? Spicy pizza muffins.

Chocolate Zucchini Mini Muffins 2

For the record, I have never made any spicy pizza muffins. Nor do I think she would eat them – never mind serving them to a group of 3-year olds.

After much, much negotiation, we settled on chocolate muffins instead.

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Blood Orange, Pomegranate, and Avocado Salad

Raise your hand if you’ve already been over-indulging in the Halloween goodies a bit! I know I have.

But, I’ve also been loving fall salads and life is all about balance, right?

Blood Orange Salad 3

Colorful with bright flavors, this one is a new favorite.

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Honey Garlic Green Beans

Have you been enjoying the bounty of summer produce? Between our little container garden and our CSA share, we’ve been swimming in fresh fruit and veggies – and I’m loving every second of it.

I’ve been doing a mix of trying new recipes and making sure to revisit family favorites. This is a family favorite – or more specifically – my son’s favorite.

Honey Garlic Green Beans 1

Honey garlic green beans are a recipe I whipped up one night to make a quick side, and since my son has requested them again and again. He even put them down as “the best thing mom cooks” on his Mother’s Day project at school!

We’ve been making this a lot since green beans have been in our CSA share weekly – so sharing them for Farmer’s Market Week seemed perfect! These sweet-and-savory beans take about 15 minutes to make and only use one pan, so they’re perfect for a weeknight!

Honey Garlic Green Beans 3

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Tuesday’s Farmer’s Market Week Recipes

 

Honey Garlic Green Beans 2

Honey Garlic Green Beans

Serves 4-6

1 lb. green beans, trimmed
1/2 cup water
1 Tbsp. olive oil
2 cloves garlic
2 Tbsp. honey
1 Tbsp. soy sauce

Add the green beans and water to a large skillet over medium-high heat and cover. Let steam for 10-12 minutes, until the beans are softened.

Drain the water, and add the olive oil, tossing to coat the beans. Continue to cook for another few minutes, until the beans start to brown and blister. Add the garlic and cook for an additional minute, until fragrant.

Whisk together the honey and garlic and stir into the skillet. Cook for another minute or two, then serve immediately.

a Kate’s Recipe Box original

Honey Garlic Green Beans

Grilled Vegetables with Whipped Avocado Feta Dip

You know what I’ve noticed? Almost no one brings vegetables to a barbecue – but, when someone does, they always seem to get gobbled up.

Grilled Vegetables 1

I think a large part of their scarcity is that vegetables don’t have a great reputation for being an easy dish to take along. Let this one change your mind.

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Eggplant “Meatballs”

Today is Good Friday, and the end of this year’s meatless Lent Fridays series. Thank you so much for joining me to mark another Lenten season!

Eggplant Meatballs 3

I’m rounding out this year’s series with these awesome, vegan “meatballs”.

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Baked Vegetable Tacos

Today is the first Friday of Lent, so I’m kicking off my annual Lenten project – sharing meatless meals every Friday. What began as simply a way to keep from eating plain spaghetti and pizza every Friday has grown into one of my favorite yearly blog projects.

Baked Veggie Tacos 1

But, nine years on, how do I keep this series fresh? I’ve spent a bunch of time thinking about our family’s current needs and how to get them to reflect in my meatless Friday posts.

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Bacon Parmesan Green Beans

We are a green bean loving family, and this is our new favorite way to make them.

Bacon Parmesan Green Beans

I made these green beans as a possible option for the upcoming holidays, and my family gobbled them up. I can’t remember the last time we didn’t have leftovers of our veggie dish!

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Brown Sugar Butternut Squash

Side dishes are on my list of “things I regularly forget about”. I’m not the only one that can plan main dishes for every night and conveniently forget that I should serve something along with it, right?

Brown Sugar Butternut Squash 1

Except Thanksgiving. Thanksgiving is all about the sides for me. And this would be a great one.

Simple ingredients and quick prep make this a winner any night, but it’d be especially great for your holiday table, given how great butternut squash are this time of year.

Brown Sugar Butternut Squash 2

Brown Sugar Butternut Squash
(from Chew Out Loud
Serves 6

1 large butternut squash, peeled/seeded and cut into 1-inch cubes
3 Tbsp. olive oil
2 Tbsp. brown sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. black pepper

Preheat the oven to 450 degrees F. Line a baking sheet with foil and set aside.

In a bowl, toss the squash with the oil until evenly coated. Add remaining ingredients and toss to coat. Spread out on the baking sheet evenly.

Roast for 40 minutes until the squash is fork-tender and the edges are browned.

Fresh Corn Salsa (10)