25 Top Sides for Pizza

Need a few easy sides to go with a pizza party? Here are our top sides for pizza, the most…

Need a few easy sides to go with a pizza party? Here are our top sides for pizza, the most delicious and satisfying ways to complement your favorite pies.

Sides for pizza

Ready for a pizza night? It can be tricky to find the right sides to go with pizza. Salad is a natural, but it’s got to have the right vibe. Plus, it can’t be so much effort that it takes away from the main event!

Alex and I have pizza nights often, but it can be harder than we think to find the right side dishes to accessorize with our meals. We love to make sides that are vegetable-forward, because we feel more satisfied when we’re done with the meal (and we go through less pizzas!).

Types of sides to pair

Here we’ve combed through our library of thousands of recipes for the best sides for pizza! Salads are the most fitting choice: they’re full of colorful vegetables and you don’t have to use your oven. But we’ve also got a few ideas for sauteed vegetables or even veggie dips that mix up the standard salad. Either way, you won’t be using your oven for any of these side dishes.

You’ll find something for everyone here, from a casual pizza night to a dinner party. If you’re going for a family-friendly with kids, you might want to try our ranch dip with veggies with our cheese pizza. For a fancy night of entertaining, try a classy citrus salad or radicchio salad with a truffle pizza or burrata pizza. Ready to get started?

The recipes: our top sides for pizza!

More pizza resources

Love a great homemade pizza? Alex and I have got all the resources you need to make your own killer pizza at home: Here are a few more of our favorite pizza recipes:

Frequently asked questions

Do I even need sides with pizza?

Pizza is delicious on its own, but sides can add variety, texture, and well-roundedness to your meal. They can also help balance the richness of pizza with lighter options or offer a refreshing contrast.

What kind of sides are best with pizza?

The possibilities are endless! Here are some popular categories to consider:
Salads: A light and refreshing salad balances the heavier flavors of pizza. Opt for a simple green salad with a light vinaigrette, or get creative with chopped vegetables, fruits, and cheeses.
Appetizers: Finger foods like garlic knots, breadsticks, or mozzarella sticks add a fun and shareable element to your pizza feast.
Veggie sides: Roasted vegetables like broccoli, cauliflower, or Brussels sprouts add essential vitamins and a healthy counterpoint to pizza’s richness.

I’m looking for something healthy. What are some good options?

Caprese salad: Fresh tomatoes, mozzarella cheese, and basil with a drizzle of balsamic glaze offer a light and flavorful option.
Grilled vegetables: Grill zucchini, eggplant, bell peppers, or asparagus for a smoky and healthy side dish.
Arugula salad with shaved parmesan: Arugula’s peppery flavor pairs well with pizza, and the shaved parmesan adds a touch of salty richness.
Fruit salad: A refreshing fruit salad with a light honey dressing can cleanse the palate after pizza.

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Kale salad

25 Sides for Pizza: Tuscan Kale Salad & More!


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3 to 4

Description

The best side to go with pizza is this incredible Tuscan kale salad! A dressing of lemon, garlic and Parmesan cheese transforms kale into tangy goodness.


Ingredients

  • 1 large bunch Tuscan kale (about 8 ounces)*
  • 1 very small or 1/2 medium garlic clove
  • ¼ teaspoon kosher salt
  • 3 tablespoons olive oil
  • 1 lemon (3 to 4 tablespoons juice, plus zest)
  • ¼ cup freshly grated Parmesan cheese
  • ⅛ teaspoon red pepper flakes
  • Fresh ground black pepper
  • Homemade croutons (optional)

Instructions

  1. Wash and dry the kale. Then destem and roughly chop the kale leaves.
  2. Peel and mince the garlic clove. Sprinkle it with the kosher salt, then holding the blunt edge of the knife, scrape the sharp edge of the blade over the minced garlic, holding the knife at an angle and mashing the garlic into a paste.
  3. Place the paste in a medium bowl. Add the olive oil, lemon juice, red pepper flakes, and fresh ground black pepper, and whisk to combine. Add the Parmesan cheese and stir to combine.
  4. Toss the dressing with the kale leaves. Serve topped with lemon zest (and additional Parmesan cheese, if desired).  If desired, serve with homemade croutons.

Notes

*1 bunch of kale makes a moderate serving size of 4: consider doubling the recipe if feeding hungry eaters.

Adapted from 101 Cookbooks

  • Category: Salad
  • Method: Raw
  • Cuisine: Italian

steamed artichokes

Artichokes are my favorite vegetable. My favorite way to eat them is the way I have my whole life: cooked whole, each leaf dipped in a sharp lemony sauce until you get to the heart, whose choke you free with a butter knife then schmear with th…

Artichokes are my favorite vegetable. My favorite way to eat them is the way I have my whole life: cooked whole, each leaf dipped in a sharp lemony sauce until you get to the heart, whose choke you free with a butter knife then schmear with the sauce like you’re thickly buttering a piece of bread, and eat it while holding the stem like a lollipop, your eyes closed as you absorb the heady bliss of it all. Clearly, it means a lot to me but I’m not sharing a recipe with three words: Just boil them. A few years ago I started steaming artichokes instead of boiling them and found I preferred it — less wet, and seemingly more evenly cooked. But it still didn’t warrant mention here, though, too simple.

steamed artichokes-01

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Simple Sauteed Broccoli

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out…

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out perfectly crisp tender.

Sauteed broccoli in pan.

In need of a healthy and easy side dish? Here’s a “recipe” that’s more of an idea than anything: sauteed broccoli! It might sound basic, but you’ll be surprised at the amount of flavor it’s possible to get from perfectly cooking this vegetable!

Why we love this recipe: Broccoli is often overcooked, leaving it soggy and without flavor. Here Alex and I will show you our go-to simple sauteed broccoli recipe: how to cook it so it’s lightly browned but perfectly crisp tender and flavorful!

🥦 Other favorite ways to cook broccoli? Try our steamed broccoli, roasted broccoli, and roasted broccoli and carrots recipes, or head to How to Cook Broccoli for more!

Sauteed Broccoli in pan with spoon.

How to make sauteed broccoli…the right way!

Broccoli is basic, right? But so many home cooks cook it way beyond the point of no return. Overcooked broccoli is the worst: it’s limp and lifeless. Instead, you’ll want to cook it just to the point where it’s tender, but still bright green and crisp. Even better: it takes less time! There’s no reason to spend the time extra overcooking it (ha!). Here are our tips on how to make the best sauteed broccoli:

Step 1: Chop the broccoli into florets.

Step 1: Chop into medium-sized florets. Try to leave a good amount of the stem to make a lovely shape, so the broccoli doesn’t look stubby! Chop them into medium-sized pieces: not so small they disintegrate, but not so large they’re too tough to cut.

Step 2: Saute the broccoli in a large skillet.

Step 2: Heat olive oil in a large skillet over medium heat. Add the broccoli and sauté for 5 minutes. Watch the pan and stir so the broccoli doesn’t get too browned. Stir in the seasonings (salt, spices, etc).

Step 3: Cover the broccoli and steam.

Step 3: Cover and cook 2 minutes more. Covering the broccoli at the end locks in the moisture and steams it, helping it to get fully cooked through and tender instead of more browned.

And that’s it! Perfectly seasoned sauteed broccoli in just 10 minutes.

Ways to season sauteed broccoli

The key to great tasting sauteed broccoli is the seasonings! First and foremost, make sure to salt it perfectly to taste. Then to accessorize, we used sliced green onion, Italian seasoning, and garlic powder (see the recipe below). If you have a lemon, topping with lemon zest gives it the perfect zing! Here are a few more ideas for flavoring:

  • Grated Parmesan or Pecorino Romano cheese
  • Feta cheese or goat cheese crumbles
  • Rice vinegar, soy sauce (in place of the last ¼ teaspoon salt), and sesame seeds
  • A drizzle of balsamic reduction
  • Slivered toasted almonds
  • Minced garlic
  • Grated ginger
  • Panko and dried herbs

A bit on broccoli nutrition

Broccoli is a super nutritious cruciferous vegetable! It’s high in fiber (with 2.4 grams per 1 cup), which is helpful for keeping you full and helping with digestion. It also has relatively high protein for a vegetable (2.5 grams per 1 cup), and is high in Vitamin C, K and iron. Read more broccoli nutrition facts here.

Main dishes to pair with it!

Of course, there’s no end to dishes to pair with this sauteed broccoli! It’s so versatile that it literally goes with anything (like a perfect pair of jeans!). Here are a few ideas for mains that would pair nicely:

Dietary notes

This sauteed broccoli recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

What’s the best type of broccoli for sauteing?

Fresh broccoli florets are ideal. Look for firm, deep green florets with tight buds. Avoid broccoli with yellowing florets or a mushy texture.

Can I use frozen broccoli?

We don’t recommend it. Frozen broccoli florets have a softer texture and may release more water during cooking.

Steamed or sautéed? What’s the difference?

Steaming broccoli preserves its vibrant green color and slightly more nutrients. Sautéing allows for browning and caramelization, developing a deeper and more complex flavor.

Do I need to blanch broccoli before sauteing?

Blanching (briefly boiling) broccoli florets for a minute or two before sauteing can help soften them slightly and ensure even cooking. However, it’s not essential, especially if you prefer your broccoli with a bit of a bite.

What can I add to my sauteed broccoli for extra flavor?

The possibilities are endless! Popular additions include garlic, shallots, ginger, red pepper flakes, soy sauce, lemon juice, toasted nuts, or even a sprinkle of parmesan cheese.

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Sauteed broccoli

Simple Sauteed Broccoli


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 7 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out perfectly crisp tender.


Ingredients

  • 1 1/2 pounds (2 large heads) broccoli 
  • 2 green onions
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • ⅛ teaspoon garlic powder
  • ½ teaspoon kosher salt, plus more to taste
  • Optional: 1 teaspoon lemon zest
  • Dress it up: Add a sprinkle of shredded Parmesan cheese or feta cheese!

Instructions

  1. Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo). Thinly slice the green onions.
  2. In a large skillet over medium heat, heat the olive oil. Add the broccoli florets and sauté for 5 minutes, stirring occasionally (the broccoli will lightly brown in parts). Stir in the green onion, Italian seasoning, garlic powder, and kosher salt.
  3. Cover and cook for 2 to 3 minutes more, until crisp tender but still bright green. Taste and add a few pinches of salt if needed (make the flavor pop!) and fresh ground pepper. Remove the broccoli to a bowl and serve immediately. Sprinkle with the lemon zest, if using.
  • Category: Side Dish
  • Method: Sauteed
  • Cuisine: Vegan

Keywords: Sauteed Broccoli

How to Steam Vegetables

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland…

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.

How to steam vegetables: steamed broccoli in steamer

Want to steam vegetables? We’re here to help! Steaming one of the quickest vegetable cooking methods there is. It also has a bad rap, since if not done properly it can result in overcooked, bland, and soggy veggies.

But guess what? If you cook them until crisp tender and season them correctly, the veggies come out delicious every time! Here’s our master method for how to steam vegetables: the right way.

Vegetable steaming methods

First, you have a specific vegetable in mind, we’ve got several specific recipes for you. Pick from one of the methods below:

Gear required for steaming

You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online that works for any pan you have. In these photos, you’ll see we used a skillet with a custom steamer basket. It’s an option too, but not required for steaming!

How to steam vegetables: a tutorial

The most important thing to remember when steaming vegetables: don’t be tempted to overcook them. Steam the vegetables until they’re crisp tender. You’ll need to be ready to taste test, fork in hand! Cooking vegetables even a few minutes past the right timing makes them go from bright and crisp to faded and mushy. Here’s how to steam vegetables using a steamer basket:

Step 1: Chopping vegetables.

Step 1: Chop the vegetables into uniform bite-sized pieces, which helps them to cook evenly. The thicker the vegetable, the longer it will take to cook. (This is important for hard vegetables like carrots: the smaller the pieces, the shorter the cook time.)

Step 2: Steaming vegetables in steamer basket.

Step 2: Add 1 inch water to the bottom of the saucepan or pot, then place the steamer basket in the pot. The surface of the water should be just under the basket. Bring it to a boil. Once boiling, add the vegetables to the basket and cover with a lid.

Step 3: Taste testing steamed vegetables.

Step 3: Cook covered, until just tender when pricked with a fork. As a rule of thumb, broccoli takes 3 to 5 minutes, green beans and carrots 4 to 5 minutes, and cauliflower 10 to 12 minutes. (See the Vegetable Timing Chart below.) Taste test to be sure; the exact cook time varies based on the thickness and maturity of the vegetable.

Step 4: Carefully remove the veggies to a bowl, then toss with a bit of olive oil or butter and kosher salt. If you’d like, add flavor by using fresh lemon juice, fresh herbs, feta cheese crumbles, or other spices.

Vegetable timing chart

Each vegetable takes a different amount of time to steam. Here is a chart with the approximate timing for common vegetables:

  • Asparagus: 2 to 5 minutes
  • Broccoli: 3 to 5 minutes
  • Green Beans: 4 to 5 minutes
  • Carrots: 4 to 5 minutes, depending on how thick you cut them
  • Brussels sprouts: 6 to 7 minutes
  • Cabbage: 7 to 10 minutes
  • Cauliflower: 10 to 12 minutes
  • Baby potatoes: 10 to 15 minutes
  • Sweet potatoes: 25 to 35 minutes (halved, shorter for diced)
Steamed broccoli

More side dish ideas

Steaming vegetables is a fantastic way to make them into a quick and easy side dish! Here are a few more of our favorite side dish resources:

Frequently asked questions

What’s the difference between steaming and boiling vegetables?

Steaming uses steam to cook vegetables, preserving more nutrients and their vibrant colors compared to boiling. Boiling vegetables can leach out vitamins and minerals into the water.

Do I need a fancy steamer?

No! You can easily steam vegetables at home with basic kitchen equipment. A pot with a lid and a steamer basket or colander that fits snugly inside will do the trick.

What’s the best way to cut vegetables for steaming?

Cut vegetables into uniform, bite-sized pieces for even cooking. This ensures all pieces cook through at the same time.

How much water do I need for steaming?

You only need a small amount of water – about 1-2 inches – in the bottom of the pot. The vegetables steam from the rising steam, not by being submerged in water.

How long does it take to steam vegetables?

Cooking time depends on the type and thickness of the vegetables. Tender vegetables like asparagus or green beans will cook in just a few minutes, while denser vegetables like carrots or potatoes will take longer. See the Vegetable Timing Chart above!

How can I tell if my vegetables are done?

The vegetables should be tender-crisp, with a slight bite when pierced with a fork.

Can I steam frozen vegetables?

You can, but keep in mind the vegetables will come out with a soft texture. Shorten the cook time by a few minutes and taste test to assess doneness.

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Steamed broccoli

How to Steam Vegetables


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 to 10 minutes
  • Total Time: 4 minute
  • Yield: Varies

Description

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.


Ingredients

  • Vegetable of your choice (broccoli, cauliflower, green beans, carrots)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Chop: Chop the vegetables into uniform pieces.
  2. Boil water: Place about 1 inch of water in a pot or saucepan. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
  3. Steam: Once boiling, add the vegetables (in the steamer basket, if it has a handle). Steam with the lid on until crisp tender, taste testing with a fork to assess doneness. Make sure not to overcook! Set a timer and taste at the low end of the timing. Use a guide of: 3 to 5 minutes for asparagus and broccoli, 4 to 5 minutes for carrots and green beans, 6 to 7 minutes for Brussels sprouts, 7 to 10 minutes for shredded cabbage, 10 to 12 minutes for cauliflower, 10 to 15 minutes for baby potatoes, and 25 to 35 minutes for halved sweet potatoes. 
  4. Season: Carefully remove the vegetables to a bowl. Toss with olive oil, kosher salt, and freshly ground black pepper to taste. If you’d like, add other flavors like dried or fresh herbs, spices, fresh lemon juice, or chopped herbs. 
  • Category: Side Dish
  • Method: Steamed
  • Cuisine: Vegetables

Keywords: How to Steam Vegetables

Baked Asparagus with Parmesan

This easy baked asparagus recipe is ready in 20 minutes and bursting with flavor. Perfectly tender-crisp with a hint of…

This easy baked asparagus recipe is ready in 20 minutes and bursting with flavor. Perfectly tender-crisp with a hint of char, it’s the veggie side you’ll crave all spring and summer long!

Baked Asparagus on plate.

What’s your favorite way to make asparagus? Here’s our favorite: this easy baked asparagus! It’s roasted in a hot oven until tender but still beautifully green. Then spritz it with lemon, the way to make this healthy veggie taste over-the-moon good. The finishing touch? Add some salty Parmesan cheese.

Yes, it’s the perfect way to eat asparagus, which can sometimes come out bland or stringy. Even better, it’s a side dish that’s simple enough to whip up while you’re in the midst of cooking easy dinner.

A few other ways to cook asparagus? Try grilled asparagus, roasted asparagus, broiled asparagus, sauteed asparagus or steamed asparagus.

How to make baked asparagus: step by step

To be honest, I was pretty iffy on asparagus growing up. The image of pushing lifeless green stalks around on my plate as a child is seared into my memory! It wasn’t until adulthood that I started to give it a chance. Even today, when asparagus isn’t cooked correctly it can send me right back to those days.

Luckily this baked asparagus recipe makes it taste so good, even our toddler gobbled it up! The lemon and Parmesan asparagus combo is a smash hit every time. How long to bake asparagus? Bake it for 10 to 15 minutes at 425°F. Here’s what to do (or go right to the recipe):

How to Cut Asparagus

Step 1: Cut the asparagus to remove the woody ends. Throw them on a foil or parchment paper-lined baking sheet.

Asparagus on baking sheet

Step 2: Toss the asparagus with olive oil to coat, lemon zest, salt, and black pepper. Top with shredded Parmesan cheese (optional)

Baked asparagus

Step 3: Bake at 425°F for 10 to 15 minutes, until the largest stem is fork tender. The timing depends on the thickness of the stalks.

Flavor variations

We love this baked asparagus recipe most with lemon and Parmesan cheese. But there are so many ways to step it up! Here are a few ideas:

Ways to serve baked asparagus

This baked asparagus recipe is a great side dish to have as part of your repertoire because it’s so versatile. It has an elegant vibe: there’s nothing pedestrian about baked asparagus with Parmesan, right? It says, I have my stuff together. (Or whatever word you’d like to insert there.)

Another bonus for asparagus is that it’s relatively high in fiber (1 cup of cooked asparagus has 4 grams of fiber). So it’s great for pairing with a vegetable-free meal like cheesy risotto or mac and cheese. Here are a few great recipes to serve it with:

More easy side dish recipes

This baked Parmesan asparagus is part of a collection of our best vegetable side dishes! Ready to jump on the train? Let us know if you try it in the comments, or check out more of our easy asparagus recipes. Here are a few more you’ll love to make on the regular:

Dietary notes

This baked asparagus recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese or go to roasted asparagus.

Frequently asked questions

How can I tell if my asparagus is fresh?

Fresh asparagus spears should be firm and snap easily when bent near the base. The tips should be tightly closed and not flowering.

Do I need to peel asparagus before baking?

No, peeling asparagus is not necessary for most recipes, especially if the spears are thin and tender. You can cut off the woody ends about an inch from the bottom.

What are some flavor variations for baked asparagus?

This recipe is a great base for customization! Explore different flavor combinations by adding a drizzle of balsamic glaze after baking, seasoning with Old Bay or Cajun seasoning, or topping with lemon dill sauce after baking.

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Baked asparagus

Baked Asparagus with Parmesan


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This easy baked asparagus recipe is ready in 20 minutes and bursting with flavor. Perfectly tender-crisp with a hint of char, it’s the veggie side you’ll crave all spring and summer long!


Ingredients

  • 1 pound asparagus
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 1 lemon (zest from half, plus slices from the other half)
  • ¼ cup shredded Parmesan cheese (optional)

Instructions

  1. Preheat the oven to 425°F.
  2. Cut off the tough bottom ends of the asparagus. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 4 lemon wheels from the lemon, then add them right on the tray. Sprinkle everything with Parmesan cheese.
  3. Bake 10 to 15 minutes, until tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears (ours in the photo were done at 12 minutes). Serve immediately.

Notes

This recipe is a great base for customization! Explore different flavor combinations by seasoning with Old Bay or Cajun seasoning, adding a drizzle of balsamic glaze, or serving with lemon dill sauce.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Vegetables

Keywords: Baked Asparagus, Easy Asparagus Recipe, Parmesan Asparagus, How Long to Bake Asparagus

Grilled Asparagus

Make perfectly tender grilled asparagus in minutes! Here are the secrets to achieving smoky char and bright flavor to this…

Make perfectly tender grilled asparagus in minutes! Here are the secrets to achieving smoky char and bright flavor to this delicious side dish.

Grilled asparagus with Parmesan cheese and lemon.

Usually we make roasted asparagus or broiled asparagus, but here’s our warm-weather favorite: grilled asparagus! Grilling might be the very best way to cook asparagus: it’s easy, requires only a few ingredients, and comes out tender and charred, with a hint of smoke.

Spritz it with lemon juice for a little brightness, and it’s a fresh and healthy side dish you won’t be able to stop eating! Alex and I have now added asparagus to our regular rotation for grill recipes for the season.

Ingredients for grilled asparagus

Two pluses to grilled asparagus: you only need a few ingredients and it’s extraordinarily quick to grill! Here’s what you’ll need:

  • Asparagus: Look for thin or medium thick spears, which have a sweet flavor and cook faster.
  • Lemon: Fresh citrus brings a zingy pop to the flavor.
  • Olive oil: This heart-healthy oil is ideal for grilling.

If you’d like you can sprinkle with some Parmesan cheese as a garnish, but it’s not necessary flavor-wise. It’s perfect with just a spritz of lemon!

Brunch of asparagus that is trimmed.

How to grill asparagus: step by step

You don’t need anything special for grilled asparagus like a grill basket: just place it right on the grill grates! The only thing to keep in mind is that thinner spears of asparagus cook faster. You may even want to cut off more of the tough thick ends that you usually would, because they’ll take longer to cook than the thin tops.

How to cut asparagus

Step 1: Trim the woody ends from the asparagus. Toss it with olive oil, salt and pepper.

Grilled asparagus

Step 2: Place the spears directly on the oven grates. Grill about 3 to 4 minutes until charred and tender.

Grilled asparagus

Step 3: Spritz with fresh lemon juice and serve. If desired, top with grated Parmesan cheese.

For exact steps and quantities, go to the full recipe below.

Variations: For a spicy kick, add a sprinkle of red chili flakes before serving. Or, serve topped with a sauce like lemon dill sauce or mustard sauce, or sprinkle with fresh herbs like basil, chives, or mint.

Ways to serve grilled asparagus

Since grilled asparagus is so easy to prepare, it’s a natural pairing with all sorts of grilled meals! Once you’ve got the grill fired up for the main dish, it’s easy to toss on some spears. Here’s what we’d recommend serving with it:

Firing up the grill?

🔥For more grilled recipes from proteins to vegetables, try our top 40 Grill Recipes for the Season. Some favorites are grilled green beans and grilled corn.

A few more asparagus recipes

Love asparagus? Check out how to cook asparagus and our favorite asparagus recipes below!

Dietary notes

This grilled asparagus recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

How thick should my asparagus be for grilling?

Asparagus spears come in various thicknesses. Choose thin or medium-thick spears for best results on the grill. They’ll cook evenly without getting mushy.

How long does it take to grill asparagus?

Grilling time depends on the thickness of your asparagus. Most spears take about 3 to 4 minutes per side.

How can I tell when my grilled asparagus is done?

The asparagus is ready when it turns bright green, becomes tender-crisp to the bite, and develops slight char marks. You can also gently pierce a spear with a fork – it should give slightly with minimal resistance.

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Grilled asparagus

Easy Grilled Asparagus


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4

Description

Make perfectly tender grilled asparagus in minutes! Here are the secrets to achieving smoky char and bright flavor to this delicious side dish.


Ingredients

  • 1 pound asparagus (thin stalks preferable)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 1/2 lemon
  • Shredded Parmesan cheese to garnish, optional

Instructions

  1. Preheat a grill to medium-high heat (375 to 450°F or 190 to 230°C).
  2. Cut off the tough ends of the asparagus.
  3. In a bowl, mix the asparagus with the olive oil, kosher salt, and plenty of fresh ground black pepper.
  4. Place the asparagus directly on the grill grates and grill for about 3 to 4 minutes until charred and tender, turning once.
  5. Remove from the grill and spritz with lemon juice from wedges from half of the lemon. If desired, top with Parmesan cheese and serve.

Notes

Variations: For a spicy kick, add a sprinkle of red chili flakes before serving. Or, serve topped with a sauce like lemon dill sauce or mustard sauce.

  • Category: Side Dish
  • Method: Grilled
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Grilled asparagus, how to grill asparagus

Pear Gorgonzola Salad

This sweet and savory pear gorgonzola salad is a 5 star side dish! Juicy pears mingle with creamy cheese and…

A Couple Cooks – Recipes worth repeating.

This sweet and savory pear gorgonzola salad is a 5 star side dish! Juicy pears mingle with creamy cheese and maple pecans, all tossed in a tangy balsamic vinaigrette dressing.

Pear Gorgonzola Salad

If you’re looking for an all star side dish, this pear gorgonzola salad is the one. This pretty little salad will have you smitten, and it tastes just as good as these swoon-worthy photos we took! It’s a celebration of flavors and textures, with juicy pears, funky cheese, dried cherries, and maple pecans glazed quickly in a skillet. It’s all tossed in our go-to balsamic vinaigrette dressing, and from first bite it will have you wanting more!

Types of pears for pear gorgonzola salad

There are several different types of pears you can find at the grocery store. Pretty much anything you can find works for this pear gorgonzola salad! The most common varieties you’ll find at grocery stores in the States are:

  • Bartlett pear: This classic pear is typically green with a rounded shape. It’s known for its soft, juicy flesh and sweet flavor.
  • Anjou pear (shown in photos): This pear comes in both green and red varieties. Anjou pears are slightly firmer than Bartletts and have a more balanced sweet and tart flavor.
  • Bosc pear: This type has a deep brown skin with fresh, juicy flesh that has earthy notes.
Pear Gorgonzola Salad

How to ripen pears

Pears that you buy from the grocery store are often very firm and can take a while to ripen. They look similar to apples, but you can think of them more in terms of bananas when it comes to ripening. Here are some tips on how to ripen pears:

  • The fastest way to ripen pears is to place them in a paper bag. Leave them at room temperature and they should be ripe in 2 to 4 days.
  • In a bowl on the counter, pears ripen in about 4 to 7 days. Check them by gently pressing the flesh to see if it is tender.
  • Don’t place pears in the refrigerator until they are ripe. The refrigerator slows the ripening process. If you place them in the fridge right away, they’ll be rock hard. Allow them to ripen first, then refrigerate only if you want to delay eating them.
Pears with knife

Tips for maple glazed pecans

A fun accessory for this pear gorgonzola salad is the quick maple glazed pecans. Our standard recipe for candied pecans is baked and takes about 30 minutes. If we’re looking to whip up a salad and we don’t have candied nuts on hand, we make these maple pecans!

It takes just 5 minutes: you toast the nuts in the skillet, then add cinnamon and salt for 30 seconds. Turn off the heat and stir in the maple syrup. It’s such a small amount that it will caramelize quickly with the residual heat of the pan. Set them on a plate to dry while you make the rest of the salad!

Gorgonzola vs blue cheese

Can you use blue cheese in a pear gorgonzola salad? Yes! Gorgonzola and blue cheese are terms that are often used interchangeably, but blue cheese is actually a category of cheese whereas gorgonzola is a type of blue cheese. Either cheese works here!

  • Gorgonzola is a cheese made in Italy. It’s made from cow’s milk and has a milder flavor compared to other blue cheeses. Its texture varies from creamy and spreadable to crumbly, depending on the aging process.
  • Blue cheese is a category of cheeses with blue veining from made from edible molds. This encompasses a wider range of varieties, made from milks like cow, goat, or sheep (gorgonzola is a type of blue cheese). Blue cheeses you find at the store can be much stronger and sharper than gorgonzola.
Balsamic Vinaigrette

Dressing variations for pear gorgonzola salad

This pear gorgonzola salad is delicious with the balsamic vinaigrette listed in the recipe below, which is one of our favorite salad dressing recipes on this website! However, it works with other vinaigrette-style dressings as well. Try one of the following:

Topping ideas

There are loads of ideas for different toppings for a pear gorgonzola salad. Keep the greens and pears but swap in different cheese, nuts or other mix-ins for a versatile side. Here are some of our top ideas:

  • Dried cranberries or raisins can stand in for the cherries.
  • Pomegranate seeds make a beautiful pop of color and could also substitute dried cherries.
  • Feta crumbles or goat cheese crumbles work well as a substitute for the cheese.
  • Walnuts work in the same way as the maple pecans.
  • Or, swap in almonds, pistachios, hazelnuts, or pine nuts (try toasting them first for the best flavor).
  • Use pepitas to add another crunchy element.
Pear Gorgonzola Salad

Add protein to make it a main dish

This pear gorgonzola salad works in any season, though it’s an ideal fall salad or winter salad. It can be made into an instant main dish by topping with a protein. It works well with chicken or salmon, though you could also add tofu as a vegetarian protein. Here are some recipes for cooking the protein:

More salad recipes

Fruit served over greens with nuts and a vinaigrette is our style of salad! Here are some more of our favorite salad recipes that incorporate fruit:

This pear gorgonzola salad recipe is…

Vegetarian and gluten-free. For vegan, omit the gorgonzola.

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Pear Gorgonzola Salad

Pear Gorgonzola Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This sweet and savory pear gorgonzola salad is a 5 star side dish! Juicy pears mingle with creamy cheese and maple pecans, all tossed in a tangy balsamic vinaigrette dressing.


Ingredients

  • ½ cup pecan halves
  • ½ tablespoon maple syrup
  • 1/16 teaspoon cinnamon
  • 1 pinch kosher salt
  • 1 recipe Balsamic Vinaigrette
  • 1 ripe pear, sliced
  • 1 shallot
  • 8 cups butter lettuce (or other greens), torn
  • ⅓ cup gorgonzola cheese crumbles (or blue cheese)
  • ¼ cup dried cherries or cranberries

Instructions

  1. To make the maple pecans, toast the pecans in a skillet for 4 to 5 minutes until starting to brown and become fragrant. Add the cinnamon and salt and toast until fragrant, about 30 seconds. Turn off heat, and stir in maple syrup until well coated. Transfer to a plate to cool.
  2. Make the Balsamic Vinaigrette salad dressing.
  3. Prep the fresh ingredients: Slice the pear into thin slices. Thinly slice the shallot. 
  4. To serve, place the greens on a plate or platter. Top with the pear slices, shallot, maple pecans, and gorgonzola cheese crumbles. Drizzle with the desired amount of dressing and serve (use approximately 6 tablespoons for 4 servings; store the remaining dressing refrigerated).
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Pear gorgonzola salad, pear and gorgonzola salad

A Couple Cooks - Recipes worth repeating.

How to Cook Farro

Here’s how to cook farro, an ancient grain with a chewy texture! Plus, browse our top farro recipes: side dishes,…

A Couple Cooks – Recipes worth repeating.

Here’s how to cook farro, an ancient grain with a chewy texture! Plus, browse our top farro recipes: side dishes, salads, soups and more.

Farro

Looking for a fun side dish idea, or a whole grain to make a killer salad? Farro is a whole grain that can be used as an alternative to rice, barley or other grains. We love it for its chewy texture and nutty taste. There’s nothing better than tossing this grain with butter, garlic and fresh herbs as a simple side dish! You can use this grain to whip up all sorts of recipes, and it’s become easy to find at the grocery. Here’s how to cook farro so it’s perfectly tender, and some of our favorite farro recipes for using it.

What is farro?

Farro is a whole grain that’s plump and chewy, with a texture similar to barley. It’s an ancient grain that was eaten in the Roman empire and even found in Egyptian tombs. Farro has been a staple in Italian cuisine for centuries, and spread to global popularity with the recent interest in whole grains. Farro can be boiled on the stovetop, cooked in a rice cooker or in a pressure cooker (Instant Pot). There are a few types you can find in American grocery stores:

  • Pearled farro has all of the bran removed from the grain, making it quicker to cook but removing some fiber. The cook time is 15 to 20 minutes.
  • Semi-pearled farro has part of the bran removed, retaining some additional fiber. The cook time is 25 to 30 minutes.
  • Whole farro is the whole grain and takes the longest to cook. It’s the hardest to find in grocery stores. The cook time is 30 to 40 minutes.

The recipe in this article is for pearled and semi-pearled farro. As a note, the labeling of this grain in the grocery store can be confusing. Many packages don’t contain the words pearled or semi-pearled. Check the cook time on the package as a guide, then follow our recipe below.

Uncooked farro in measuring cup

How to cook farro

Farro is easy to cook on the stovetop. For every 1 cup of farro, you’ll need 3 cups of water or broth for it to fully cook through. Then drain any excess liquid once it is tender, which is different from grains like rice or quinoa. Here are the basic steps for how to cook farro (or jump to the recipe below):

  1. Rinse: Rinse the grains under cold water in a fine mesh strainer.
  2. Add water: In a large saucepan, place 1 cup farro, 3 cups water and ½ teaspoon kosher salt and bring it to a boil.
  3. Simmer: Reduce the heat to a simmer and cover. Cook until the grains are tender, about 15 to 20 minutes for pearled and 25 to 30 minutes for semi-pearled.
  4. Drain: Drain any excess water. Stir in an additional ¼ teaspoon salt.

More FAQ

Here are a few more facts about farro:

  • How much does 1 cup dry farro make? About 2 to 2 ½ cups cooked.
  • What are other names for farro? Spelt, emmer, and einkorn are other names for the grain in English that denote different sizes, from largest to smallest. Emmer is what you’ll find in most American stores. In Italy farro is labeled to denote its size as farro grande, farro medio, and farro piccolo.
Farro in bowl with lemons and uncooked farro

How to season as a side dish

Want to serve farro as a simple side dish? Transform it into garlic herb farro! It’s fast and easy, and it makes this grain taste irresistible. Here’s what to add to the pot once you’ve drained it:

  • 1 tablespoon butter or olive oil
  • 1 garlic clove, minced
  • 2 tablespoons fresh herbs, like fresh thyme, chives, oregano or basil

Top farro recipes

Want to cook up a pot of this whole grain to use in recipes? Farro is an especially great base for grain salads. Mix it with some fresh or cooked vegetables, and drizzle with olive oil and vinegar. Or add it to soups and stews as an alterative to barley! Here are a few of our top farro recipes and serving suggestions for this ancient grain:

This farro recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Farro

How to Cook Farro


  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4

Description

Learning how to cook farro is quite straightforward. In this recipe, we show you how to cook farro and how we like to flavor it with garlic and herbs.

Note: For how to cook farro in a pressure cooker, go to Instant Pot Farro.


Ingredients

  • 1 cup uncooked farro, pearled or semi-pearled (not whole)
  • 3 cups water
  • ¾ teaspoon kosher salt, divided
  • 1 tablespoon butter or olive oil
  • 2 tablespoons chopped fresh herbs (thyme, oregano, chives, or basil), optional
  • 1 garlic clove, minced, optional

Instructions

  1. Rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, water and ½ teaspoon of the kosher salt and bring it to a boil.
  2. Reduce the heat to a simmer, cover, and cook until the grains are tender, about 15 to 20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender).
  3. Drain any excess water. Add the additional ¼ teaspoon salt and the olive oil or butter. If using, stir in the minced garlic and herbs. Taste and add additional salt if desired. 
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: farro, how to cook farro, farro recipes, farro recipe

 

A Couple Cooks - Recipes worth repeating.

Apple Walnut Salad

Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s…

A Couple Cooks – Recipes worth repeating.


Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s an easy side dish or add protein for a satisfying lunch!

Apple Walnut Salad

Need a delicious salad recipe that goes with just about anything? (We’re always game for ideas.) Try this apple walnut salad! The mix of crisp apples, crunchy walnuts, chewy cranberries and a sweet-tart dressing makes a symphony of textures and flavors. It’s perfect as a side dish, but add protein and it also works as a main meal! You can swap out the dressing and mix-ins to make dozens of variations on the theme, making it endlessly versatile for any time and occasion.

Ingredients in apple walnut salad

An apple walnut salad works in many ways: there are many types of dressings and ways to accessorize the apples. And don’t forget about the classic Waldorf salad of apples, walnuts and grapes with a creamy mayo-based dressing! This apple walnuts salad is all about minimal ingredients with maximum impact. It’s fancy enough for entertaining, yet simple enough to pair with an easy weeknight meal. Here’s what you’ll need for this tasty green salad:

Apple Walnut Salad

Best types of apples for a salad

Make sure to use a crisp tart apple variety in this apple walnut salad. Of course, you can use any apple you have on hand! But it’s nice to use an apple that has a hearty crunch when you bite into it, and a hint of tart to make the flavor pop. Here are our top apple varieties for a salad:

  • Pink Lady: This is our favorite type of apple: the flavor is intensely sweet tart and it has a lovely, bright red color.
  • Granny Smith: Granny Smith is great for salads, though we recommend using it with another red apple for color contrast.
  • Honeycrisp: This variety is a bit sweeter and juicier than Pink Lady, but still a great option.

Dressing variations

This apple walnut salad is delicious with the maple vinaigrette listed in the recipe below. However, it works very well with other dressing ideas as well! Here are some top salad dressings that work with the flavors of this salad:

Apple Walnut Salad

Apple walnut salad topping ideas

Want to mix up the toppings for this apple walnut salad? The sky is the limit! Keep the greens, apples, and walnuts steady and add additional cheese, nuts or other mix ins for a versatile side. Here are some of our top ideas:

  • Feta crumbles or goat cheese crumbles add a pop of salt and a visual appeal.
  • Dried cherries, pomegranate seeds, or raisins can stand in for the cranberries.
  • Parmesan, gorgonzola, gouda, or Manchego also work for the cheese.
  • Try adding a handful of almonds, pecans, pistachios, or hazelnuts alongside the walnuts.
  • Using pepitas is another fun way to mix up the crunchy elements.

Add protein to make it a main dish

Lastly, it’s simple to turn apple walnut salad into a main dish. Simply top with protein! The flavors in this salad work well with chicken, shrimp, salmon, and even tofu as a vegan salad option. Here are some recipes for cooking the protein:

More salad recipes

Love eating salads? We are salad obsessed around here! Here are some of our top favorite salads:

This apple walnut salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Apple Walnut Salad

Apple Walnut Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Savor the flavors of this apple walnut salad! Crisp apples mix with crunchy toasted walnuts and a sweet-tart dressing. It’s an easy side dish or add protein for a satisfying lunch!


Ingredients

For the apple walnut salad

  • ½ cup walnuts
  • 1 crisp tart apple (like Pink Lady)
  • 8 cups mixed greens or tender lettuces (like butter or Bibb lettuce, frisee, etc)
  • ¼ cup dried cranberries
  • 1 handful sliced red onion* (or shallot)
  • ¼ cup feta cheese crumbles (optional; not shown)

For the dressing

  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil
  • Fresh ground black pepper (optional)
  • To make it a main: Blackened Chicken, Sauteed Shrimp, Baked Salmon, or Baked Tofu

Instructions

  1. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  2. Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
  3. Thinly slice the apple.
  4. Place the greens on a large platter or individual plates. Top with apple slices, toasted walnuts, dried cranberries, and red onion slices. If desired, add a sprinkle of feta cheese. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)

Notes

*To remove some of the strong flavor of the red onion, you can soak it in cold water for 5 to 10 minutes before assembling the salad.

  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Apple walnut salad,

A Couple Cooks - Recipes worth repeating.

Potato Waffles

Potato waffles are crispy and delicious! Made with mashed potatoes, they make a savory or sweet breakfast, appetizer, or brunch.…

A Couple Cooks – Recipes worth repeating.

Potato waffles are crispy and delicious! Made with mashed potatoes, they make a savory or sweet breakfast, appetizer, or brunch.

Potato Waffles

Want a fun way to make a savory breakfast: try Potato Waffles! These crispy waffles are to-die-for, with a crispy exterior and a fluffy, cheesy interior. They taste like a combination of a hashbrown and a waffle, and wow are they delicious. Serve them up savory with sour cream and chives (or as chicken and waffles). Or, they work just as well served sweet with maple syrup! They’re the perfect idea for using up leftover mashed potatoes from Thanksgiving or any meal.

What you need for potato waffles

This potato waffles recipe is perfect if you happen to have leftover mashed potatoes, but you can make them anytime. The delicious cheesy, savory potato flavor will have you hooked! This one went over extremely well in our family, and we loved both the savory and sweet ways to serve them. Other than the mashed potatoes, you don’t need much to bring these together:

  • Refrigerator ingredients: Leftover mashed potatoes, eggs
  • Pantry ingredients: Olive oil, baking powder, salt, all-purpose flour
  • Dairy: Shredded cheddar cheese, milk of choice

Got more leftover mashed potatoes? Also try Mashed Potato Pancakes.

Potato Waffles

Belgian waffles vs standard

This mashed potato waffles recipe works for either Belgian or standard waffles. Our personal preference is Belgian waffles, since they’re thicker and look more impressive. (Here’s the Belgian waffle iron we use.) Here’s more about the different types:

  • Belgian waffles are twice as large as regular waffles. They’re 1 ½ inches thick with a deep grid pattern. One serving size is half of a Belgian waffle, since it’s double the size of a standard waffle — unless you make the half size with ruffled edges (see below).
  • Regular waffles, aka American waffles are about 1/2-inch thick. They’re half the size of the Belgian waffles, and the serving size is 1 waffle.
Potato waffle

Tips on cooking potato waffles

For these potato waffles, we like to cook them in a Belgian waffle maker but make ruffled edges by using half the standard batter. We love the look of these: and you can make more waffles in a single batch! Here’s how to do it:

  • Ruffled edges: Simply use about ½ cup of the batter in a Belgian waffle maker and don’t spread it to the edges. You can also do this in a standard waffle maker by using about ¼ cup batter.
  • Full circular waffles: Use about 1 cup for a Belgian waffle maker or ½ cup for a standard waffle marker, and spread it the edges. These quantities depend on the waffle maker, so eyeball it and adjust quantities as necessary.

Toppings for potato waffles

You can serve potato waffles savory or sweet, which makes them incredibly versatile! We like them as a savory breakfast or appetizer topped with sour cream and chives. But they’re just as good sweet with maple syrup. Here are a few savory and sweet ways we like to top them:

  • Sour cream and chives for a savory breakfast or appetizer
  • Fried chicken for chicken and waffles
  • Pure maple syrup for a sweet breakfast
  • Fruit sauce or compote like raspberry compote or blueberry sauce
  • Fresh fruit like strawberries, raspberries, or sliced bananas
  • Whipped cream like homemade whipped cream
Mashed Potato Waffles

Dietary notes

As written, this potato waffles recipe is vegetarian. For dairy-free, omit the cheese and add another pinch of salt. Use oat milk, and serve with cashew cream.

For gluten-free, you can use gluten-free 1-for-1 flour. Almond flour is another option, but the pancakes would be more fragile and you might want to make them smaller to be easier to flip.

More waffle recipes

These potato waffles are great for using up leftover mashed potatoes at Thanksgiving, or just as a fun and unique savory breakfast idea. Here are a few more waffle recipes to try:

This potato waffles recipe is…

Vegetarian. For dairy-free and gluten-free, see the Dietary Notes section above.

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Potato Waffles

Potato Waffles


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 small waffles

Description

Potato waffles are crispy, cheesy, and delicious! Whip them up as a savory or sweet breakfast, side or brunch.


Ingredients

  • 2 large eggs
  • 1 tablespoon olive oil
  • ½ teaspoon baking powder
  • ¼ cup all-purpose flour
  • 1 pinch kosher salt*
  • ¾ cup shredded cheddar cheese
  • 2 cups cold leftover mashed potatoes
  • 1 tablespoon milk of choice

Instructions

  1. Whisk the eggs, then add the oil, baking powder, flour and salt and whisk until combined. Change to a spatula and stir in the shredded cheese, mashed potatoes and milk. 
  2. Grease or butter your waffle iron. Add about ½ cup of the batter into the center of the waffle iron (don’t spread it out if it’s a Belgian waffle maker**), then cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Note that this takes slightly longer than a standard waffle because the batter is denser. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  3. Serve immediately with sour cream and chives or maple syrup. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*If your mashed potatoes are not seasoned with salt, use ⅛ to ¼ teaspoon kosher salt.

**Make small Belgian waffles by using half the batter and not spreading to the edges, which makes for a ruffled edge look.

  • Category: Breakfast
  • Method: Waffles
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: Potato waffles, potato waffle, mashed potato waffles

A Couple Cooks - Recipes worth repeating.