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Delicious and tender, Crockpot Ranch mushrooms are a buttery, melt-in-your-mouth side dish recipe. And with prep only about 5 minutes long, your
The post Crockpot Ranch Mushrooms appeared first on Salty Side Dish Recipes.
Delicious and tender, Crockpot Ranch mushrooms are a buttery, melt-in-your-mouth side dish recipe. And with prep only about 5 minutes long, your
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It doesn’t get much easier or budget-friendly than these vegan Stuffed Sweet Potatoes loaded with tangy dressed Kale and tart Cranberries. Everything is cooked in a microwave, the dishes are minimal, and the potatoes are ready in about 15 to 20 minutes. Oh, and they are perfect for meal prep. This one is going into heavy rotation!
What Is a Stuffed Sweet Potato?
It’s all in the name. You can stuff a sweet potato with pretty much anything, but here, I’ve kept things plant-based by filling microwaved sweet potatoes with massaged kale and dried cranberries rehydrated in a citrusy sauce. These Stuffed Sweet Potatoes come together in no time and hold incredibly well, making them perfect for a work or school lunch.
Ingredients For Stuffed Sweet Potatoes
Here’s what you’ll need to make my easy recipe for Stuffed Sweet Potatoes:
Sweet Potatoes: Look for evenly shaped potatoes that are heavy for their size. You can, of course, go with a regular potato, but the cranberry flavors don’t pair as well.
Kale: This is the base of our filling. You can use any sturdy green here, as long as it’s not too peppery.
Cranberries: Rehydrated cranberries lend excellent tart flavors and chewy textures. If you only have sweetened, rinse them well and omit the honey in the recipe. Golden raisins and chopped prunes work as a substitute.
Apple Cider Vinegar: The base for our dressing, it adds zesty notes and helps rehydrate the cranberries.
Honey: Honey creates a subtle sweetness for the dressing. If you need to substitute it, use 1/4 teaspoon brown sugar. Make sure the sugar has dissolved in the dressing before using it to hydrate the cranberries.
Lemon Zest and Juice: The light citrus notes pair incredibly with cranberries and add dimension to the dressing. If you don’t have any lemon, substitute it with equal parts of apple cider vinegar.
Pepitas: AKA Pumpkin Seeds, add a necessary crunch to the final recipe. I used roasted pepitas, but raw ones are fine. Feel free to substitute with your favorite nut, especially peanuts, walnuts, or almonds.
Sweet potatoes can be made ahead and stored in an air-tight container for up to 3 days. To reheat them, microwave until they are steaming and then stuff. The kale stuffing can also be made ahead and mixed with rehydrated cranberries. It will keep refrigerated in an air-tight container for up to 3 days. I do not recommend freezing the potatoes or the kale, as their textures will be compromised as they thaw.
In a microwave-safe bowl, add the cranberries, apple cider vinegar, honey, and the juice of the lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
Rinse the sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes, or until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave's strength and size of the potatoes.
In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
Add the kale to a large bowl along with the olive oil and salt. Massage the kale for about 30 seconds until tender. Mix the pepitas and the undrained cranberries into the kale.
Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.
How to Make Stuffed Sweet Potatoes – Step by Step Photos
In a microwave-safe bowl, add 1/4 cup cranberries, 2 tablespoons apple cider vinegar, 1 teaspoon honey, and the juice of 1 lemon. Microwave for 1 minute. Let the cranberries steep while you prepare the sweet potatoes.
Rinse the 4 sweet potatoes well. Pierce the surface of the potatoes a few times with a fork and then microwave for 10 to 15 minutes until cooked through. They are done when a fork can easily pierce through them. The cooking time will vary depending on your microwave’s strength and size and the potatoes’ size.
In the meantime, use a fork to smash the rehydrated cranberries to help thicken their sauce.
Add 2 cups kale to a large bowl along with 1/2 tablespoon olive oil and 1 pinch of salt. Massage the kale for about 30 seconds until tender.
Mix the 1/4 cup of pepitas and the undrained cranberries into the kale.
Once the potatoes are done, slice the potatoes in half (but not all the way through) and fluff the insides with a fork.
Divide the kale between the four potatoes. Finish with a sprinkle of lemon zest on each potato.
Elevate your mornings with the undeniable charm of our French Toast Casserole. It seamlessly blends the comfort and flavor of classic French
The post French Toast Casserole appeared first on Salty Side Dish Recipes.
Elevate your mornings with the undeniable charm of our French Toast Casserole. It seamlessly blends the comfort and flavor of classic French
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There are several ways to make a cheesy, creamy hominy casserole, and my grandma’s is the simplest method of all. While some recipes have you make a roux and others…
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There are several ways to make a cheesy, creamy hominy casserole, and my grandma’s is the simplest method of all. While some recipes have you make a roux and others...
Rice is one of our favorite budget-friendly side dishes, so when we saw the recipe for Arroz Verde in Karla Salinari’s new book, Abuela’s Plant-Based Kitchen: Vegan Cuisine Inspired by Latin & Caribbean Family Recipes, we knew we had to give it a try! This simple Arroz Verde (Green Rice) recipe is bright, full of earthy flavor, and the perfect way to use up any herbs or leafy greens in your fridge! So if you’re looking for a new tasty way to enjoy this weeknight staple side dish, then definitely give this green rice recipe a try!
What is Arroz Verde?
Arroz Verde is a popular Mexican and Latin American green rice dish that’s known for its vibrant green color and herby flavors. It’s often made by cooking rice in a blended herb and leafy greens puree until it’s fluffy and infused with lots of earthy flavor.
INGREDIENTS FOR ARROZ VERDE
This green rice recipe includes lots of vegetables and packs a ton of flavor! Here’s what you need to make this simple rice dish:
Basmati Rice – Basmati rice, which is fragrant and fluffy, is the base for this recipe. We used jasmine rice, which is also fragrant because that is what we had on hand, but feel free to use any long-grain white rice that fits your budget.
Green Leafy Vegetables – Lots of earthy green leafy vegetables and herbs are used in this arroz verde recipe including Swiss chard, spinach, parsley, and cilantro. It makes the rice bright and super flavorful! If you can’t find Swiss chard, simply substitute it with more spinach.
Olive oil and Garlic – Both of these are added with the leafy vegetables to create a green powerhouse blended mixture. The pureed mixture is then sautéed to release some of its fragrance before being cooked with the rice.
Green Peas and Scallions – Cooked green peas and sliced scallions give the dish more color, texture, and flavor, making this an anything-but-boring side dish.
Add the Swiss chard, spinach, parsley, cilantro, olive oil, and roughly chopped garlic to a food processor. Process on high until mixture reaches a paste-like consistency.
Place a medium size pot over medium-high heat. Once hot, transfer the green vegetable mixture to the pot and sauté until fragrant, 2-3 minutes.
Add the rice to the pot and mix to combine coating the rice with the green mixture.
Add boiling water and salt to taste to the pot and let the mixture come to a boil. Once boiling, reduce the heat to a simmer and cover with a tight lid. Cook for 20 min or until the rice is tender.
Once done remove the pot from the heat and using a fork fluff the rice. Add the cooked green peas and scallions and combine. Serve and enjoy!
Add 1 cup of chopped Swiss chard, 1 cup fresh spinach, 1 cup parsley, 1/2 cup cilantro, 1/2 cup olive oil, and 3 garlic cloves (roughly chopped) to a food processor.
Process on high until mixture reaches a paste-like consistency.
Place a medium size pot over medium-high heat. Once hot, transfer the green vegetable mixture to the pot and sauté until fragrant, 2-3 minutes.
Add 2 cups long-grain white rice (washed & rinsed) to the pot and mix to combine, coating the rice with the green mixture.
Add 2 cups of boiling water and salt to taste to the pot, then let the mixture come to a boil. Once boiling, reduce the heat to a simmer and cover with a tight lid. Cook for 20 min or until the rice is tender.
Once done remove the pot from the heat and using a fork fluff the rice. Add 1/2 cup cooked green peas and 1/4 cup sliced scallions and combine.
Serve and garnish with fresh chopped cilantro if desired. Simple and delicious! Enjoy!
This light, crunchy, and refreshing Apple Slaw recipe takes just a few minutes to put together and makes a huge amount of slaw for well under a dollar a serving. It’s one of my favorite slaw recipes because it’s incredibly versatile and can be served as a main dish (I love it topped with Roasted Chicken) or as a side dish for a quick weeknight meal. It also travels really well, so it’s an excellent option for your next potluck. The best part? It holds up beautifully throughout the week.
What Is Apple Slaw?
Apple Slaw is a cold chopped salad. Crunchy sliced apples, carrots, green onions, and shredded cabbage are tossed in a creamy dressing, creating the perfect addition to any weeknight meal or backyard BBQ.
Ingredients For Apple Slaw
Green Cabbage: Is the foundation of this slaw. Cabbage is hearty but loaded with water, so always taste your slaw before serving it and adjust the seasoning accordingly. You can substitute green cabbage with red cabbage or even kale.
Apples: I use Granny Smith, but if you really want to have fun with it, use a mixture of apples. My favorites to throw in are Fuji, Gala, and Honeycrisp (they’re affordable when they’re in season). Keep apples from turning brown by submerging them in water that has an acid added to it. For every cup of water, use 2 teaspoons of lemon juice or 1 teaspoon of distilled or apple cider vinegar.
Carrots: Bring sweetness and crunch to the salad and a pop of color. If you don’t have carrots, substitute with raw butternut squash, parsnips, or add an extra cup of cabbage to the mix.
Green Onions: Lends a mild onion flavor to the salad. You can substitute them with chives or sweet onions. If you only have white or red onions, soak them in water for a minute or two to help decrease their pungency.
Mayonnaise: Is the backbone of the dressing and adds a tangy creaminess. Substitute it with Greek Yogurt or Sour Cream.
Dijon Mustard: Adds a peppery kick and a touch of color to the dressing. If you don’t have Dijon mustard, use brown or yellow mustard.
Honey: Creates a touch of sweetness in the dressing. If you don’t have honey, substitute it with one teaspoon of brown sugar. Just dissolve it well before adding the dressing to the salad.
Apple Cider Vinegar: Adds a tangy note to the dressing and keeps the apples from browning.
What To Serve With Apple Slaw
Serve this tangy slaw topped with roasted chicken for a light lunch. Or use it as topping on a Pulled Pork or Pulled Chicken sandwich. I also love it served as a side for BBQ Ribs paired with Corn On The Cobb.
How To Store Leftovers
Store Apple Slaw in an airtight container and refrigerate up to 5 days. Do not freeze, as it will change the texture of the cabbage. Always mix the slaw a few times and taste for salt before serving.
3Granny Smith apples, julienned (about 2 cups)*$2.55
2carrots, julienned (about 2 cups)*$0.42
3green onions, sliced (about 1 cup)*$0.36
Instructions
Mix the mayonnaise, Dijon, honey, vinegar, salt, and pepper to make a dressing.
Shred or thinly slice the cabbage into 2-inch by ¼-inch strips. Shred or slice the carrots into 2-inch by ⅛-inch strips. Peel and core the apples. Shred or slice them into 2-inch by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don't brown.** Cut the green onions on the diagonal into 1/8-inch thick slices.
Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
Keep the salad refrigerated until ready to serve. Mix before serving, and add more salt to taste.
*If finely slicing vegetables is difficult for you, use the slicing or shredding attachment on a food processor, a mandoline, or a large-holed cheese grater.**For every one cup of water add 2 tsp lemon juice or 1 tsp distilled or apple cider vinegar.
Mix 1/3 cup mayonnaise, 2 tsp Dijon mustard, 2 tsp honey, 2 Tbsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp pepper to make a dressing.
Shred or slice one small cabbage into 2 by ⅛-inch strips. Shred or slice two carrots into 2 by ¼-inch strips. Peel and core two apples, then shred or slice them into 2 by ⅛-inch strips and keep them in water with lemon juice or vinegar added, so they don’t brown. Cut three green onions on the diagonal into 1/8-inch thick slices.
Mix the apples and vegetables with the dressing in a large bowl. If necessary, add more salt to taste.
Keep the apple slaw refrigerated until ready to serve. Mix before serving, and add more salt to taste.
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A beautiful, shredded, raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark’s cookbook, In the Kitchen with A Good Appetite.
Sometimes a good kale salad is in order. And this is one of those times. I’m home. My suitcase is unpacked. My laundry is done. Fresh flowers are finding their way back into Mason jars, and the avalanche of mail is, quite honestly, being ignored. Travel time from our apartment in Testaccio to our front door in San Francisco: twenty hours. Twenty. Hours. It hurts to even type that. After travel like this I end up craving extra-wholesome food for days after arriving home. This time, my first day back, I turned out a super satisfying lunch inspired by two recipes, including the Raw Tuscan Kale Salad, in Melissa Clark’s cookbook – In the Kitchen with A Good Appetite.
This Salad: Simple But So Much More
Let’s talk it through. The core of this salad is lots of kale tossed in a vibrant, lemony-pecorino dressing. The recipe calls for just a handful of ingredients, but they all deliver – crunchy, toasted breadcrumbs, red pepper flakes, good olive oil. Simple, but special. If you don’t believe me, read the comments. People absolutely love this.
So, it is a salad I threw together for a casual lunch, but can also imagine making for friends or family. I can imagine endless ways you might work it into a one-dish meal. Make a bit of extra dressing, add some farro to the mix, and top with a poached egg, for example. Or, incorporate some roasted winter squash alongside the kale. Or, do a more finely chopped version before folding everything into a bowl of seasoned quinoa. I ate the salad alongside Melissa’s Mustard and Pickle-spiked Tofu Salad served on toasted poppy seed wheat bread. At that moment, few things would have tasted better.
Kale Salad Tips
If you’re worried the kale will be too tough to enjoy raw, go ahead and slice it into narrower strips.The recipe calls for 3/4-inch, but you can go with half that, or even try a shaved version – more like slaw.
The recipe has you toss the kale with the dressing, then allow it to sit for five minutes. You can leave it longer, or toss it longer if you want to tenderize the kale leaves more.
Variations
I’m pulling a couple variations from the comments because a number of readers are extremely enthusiastic about the cooked versions they’re enjoying.
Lindsey mentioned, “I sautéed onion slices first, added the kale and wilted it and made it a warm salad (same dressing). It was a HUGE hit and a nice cold weather variation.“
Honeybear seconds the idea of trying a cooked version, “I had some leftover so I placed it on a jelly roll pan and cooked it at 300 degrees for 10-15 min, until it was crispy. YUM!!”
In the mid-1990s, some Texan friends and I made the trek to the Upper East Side of New York City to eat at Zarela Martinez’s namesake Mexican restaurant. Zarela is…
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In the mid-1990s, some Texan friends and I made the trek to the Upper East Side of New York City to eat at Zarela Martinez’s namesake Mexican restaurant. Zarela is...
The Ultimate TikTok One Sheet Sliders: Mini Burgers on Hawaiian Rolls There’s no doubt that social media has brought us a lot
The post Hawaiian Roll Sliders (One Sheet!) appeared first on Salty Side Dish Recipes.
The Ultimate TikTok One Sheet Sliders: Mini Burgers on Hawaiian Rolls There’s no doubt that social media has brought us a lot
There’s nothing quite like the savory taste of cowboy beans, especially when made with a hint of smoky flavor and the perfect
The post Cowboy Baked Beans appeared first on Salty Side Dish Recipes.
There’s nothing quite like the savory taste of cowboy beans, especially when made with a hint of smoky flavor and the perfect
