Category Archives: Sides & Salads

Parmesan Herb Orzo Pasta

Published in Recipes, Sides & Salads on May 15, 2012

PrintParmesan Herb Orzo Pasta Ingredients8 oz. Orzo pasta 1 tsp. sea salt 1 Tbsp. butter (no substitutes) ¼ cup grated Parmesan cheese 2 Tbsp. chopped fresh basil InstructionsPrepare pasta according to package directions, adding the salt to the water to flavor the pasta. Drain pasta and stir in the remaining ingredients. Serve Immediately. 3.1http://www.themomsresource.com/parmesan-herb-orzo-pasta/

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Rosemary Roasted Potatoes

Published in Recipes, Sides & Salads on May 15, 2012

PrintRosemary Roasted Potatoes I’ve used russett potatoes with this recipe, too. It makes a great side for many different entrees. Ingredients1½ lbs. red potaotes, washed and unpeeled ¼ cup olive oil 2 cloves minced garlic 1 tsp. dried rosemary sea salt and pepper to taste InstructionsPreheat oven to 425 degrees. Cut potatoes into quarters, or […]

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Orange Ginger Carrots

Published in Recipes, Sides & Salads on May 15, 2012

PrintOrange Ginger Carrots This is a quick and easy side dish that my kids love! Ingredients2 cups sliced carrots ¼ cup orange juice ½ tsp. ground ginger sea salt to taste InstructionsPlace all ingredients in a covered 1-quart sauce pan, making sure that carrots have been moistened with the orange juice and spices are mixed […]

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Twice-Baked Potatoes

Published in Recipes, Sides & Salads on May 15, 2012

PrintTwice-Baked Potatoes Serving Size: serves 4. This is one of my favorite “go-to” side dishes when company comes over. You can make them a day ahead of time — just do the final baking right before serving. Ingredients4 ea. russset potatoes, washed and pierced 2 Tbsp. sea salt 2 Tbsp. butter ½ c. sour cream […]

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Spanish Rice

Published in Recipes, Sides & Salads on May 15, 2012

PrintSpanish Rice Serving Size: serves 6. You can substitute white rice in this recipe. For me, it’s a way to add some extra nutirents and fiber to a meal without my kids realizing it’s “healthy”, and the brown basmati rice has a milder flavor than short- or long-grain brown rice. Adding some chopped green chiles […]

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Cheesy Garlic Bread

Published in Breads, Recipes, Sides & Salads on May 15, 2012

PrintCheesy Garlic Bread Serving Size: Serves 6. I prefer the ciabatta simply because it is a heartier bread. Ingredients6 slices Italian or ciabatta bread 2 cloves fresh garlic, minced 2 Tbsp. butter, melted 2 Tbsp. olive oil 1 cup shredded mozzarella cheese InstructionsMelt butter in a small bowl. Stir in olive oil and minced garlic. […]

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Pasta Salad

Published in Recipes, Sides & Salads on May 15, 2012

PrintPasta Salad Tri-colored pasta is a fun addition to this recipe. Feel free to add other vegetables if your family prefers them. Lightly steamed broccoli is an excellent choice – cut it into small pieces and steam for just a couple of minutes so that it is bright green and slightly softened. You can make […]

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Grilled Mixed Vegetables

Published in Recipes, Sides & Salads on May 15, 2012

PrintGrilled Mixed Vegetables The beauty of this recipe is its versatility. Experimenting with different vegetable blends might be a great way to introduce new veggies to your family. I’ll let you in on a little secret… I wouldn’t eat cooked squash until I tried this recipe at a friend’s house last summer. I didn’t want […]

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Secret Mashed Potatoes

Published in Recipes, Sides & Salads on May 15, 2012

PrintSecret Mashed Potatoes Part of this recipe isn’t really a secret, but the combination of white russet potatoes and sweet potatoes is a great way to get some extra vitamins into your family. For those of you who don’t like sweet potatoes (like my family), the russets give this dish a more familiar flavor. For […]

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Macaroni and Cheese

Published in Recipes, Sides & Salads on May 15, 2012

PrintMacaroni and Cheese Making this from scratch isn’t as difficult as you would think, and the results are sooooo good. Be sure that you use sharp cheddar cheese. Milder cheeses will lose their flavor and the dish will be very bland. I encourage you to try different blends of cheeses, though. Swiss or smoked gouda […]

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