I think carrots are the most underrated fall vegetable. They don’t get a lot of love, but picked after the first frost? So good. They also add so much color to the table!
This beautiful side dish will be a treat whether you’re making it for a holiday or a weeknight! It’s ready in about a half hour, and the pesto can bed made ahead, so it’s a no-fuss side that looks like you’ve put a lot of effort into it.
This recipe uses both the carrot and the carrot top, so it’s a great option if you’re trying to be conscious of food waste – we use the whole plant here!
As soon we started getting days over 70, my meal planning pretty much went into full-on summer mode. What is “summer mode”, you ask? Everything possible on the grill – and keep it simple.
This side is so easy I debated whether to even post the recipe, but it’s perfect for days when you want a little something more with dinner but have zero effort left to give. And it goes with so much.
This big, beautiful salad is the perfect for autumn – the colors remind me of the trees right now and the warm beets are perfect for a chilly day!
A nice salad is always my favorite addition to a holiday table. It’s an awesome way to showcase seasonal flavors and often elements can be made ahead, making it one of the easiest dishes to get on the table at meal time!
For this salad, the beets can be roasted and chopped ahead of time, making the prep at meal time minimal!
Have you made your Thanksgiving plans yet? We’ll be a party of four this year – which food-wise can be a little tricky. I’m excited for the challenge of sizing down and aiming to not spend all day in the kitchen – and this side nails both.
This spinach dish is sized for 4 and takes only 15 minutes, making it a great option to add to your holiday menu – or as a side for any busy night!
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.
This cheesy version may be a contender for new favorite.
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.
Sweet potato and apple chunks doused in a syrupy honey-whisky-pecan glaze will be your new favorite Thanksgiving side dish.
One of my favorite parts of #Choctoberfest is finding ways to eat chocolate for dinner. Yes, the cakes and cookies are awesome – but there’s something just delightful about getting in your chocolate before dessert.
This year, I’ve cooked up the perfect side dish for your Tex-Mex night. These black beans are punched up with spices – and a nice dose of dark chocolate to make them creamy and rich.
I feel like we’re in this weird place in between summer and fall. We’re prepping for a beach trip – but also getting ready to start school. It’s warm enough to swim, but cools down at night enough for a sweatshirt.
Should I be posting fall dishes here? Or keep rocking summer?
This cornbread is a little of both – a great side for a summer cookout or a big bowl of fall chili. And really, is there any better side for either?
I’ve shared a few fun cornbread variations before – Amish Cornbread and Jalapeno Cornbread – but this is my favorite basic recipe. It’s gritty, but moist. Crumbly, but soft. Slather it with some honey butter and you’ve basically got heaven on a plate!
Buttermilk Cornbread
Makes 1 9×9″ pan
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup flour
1/2 tsp. salt
Grease and flour a 9×9″ pan and set aside.
Preheat the oven to 375 degrees.
In a large skillet, melt the butter, then remove from heat. Immediately stir in sugar, then the eggs and beat until well blended.
In a separate bowl, combine the baking soda and buttermilk. Stir into the mixture in the pan.
Stir in the cornmeal, flour, and salt until just a few lumps remain.
Transfer the batter to the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
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 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!
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.
