Side Dish Recipes

• 2 pounds red or yellow potatoes, cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 3 tablespoons fresh herbs (chopped rosemary, parsley, thyme, basil)
• 1 teaspoon paprika
• coarse salt and pepper (to taste)
• Garlic crushed

• Preheat oven to 425°F.
• Scrub potatoes (do not peel them). Dice into 1” cubes.
• Soak potatoes in cold water for up to 1 hour if time allows. (This removes starch and makes for a fluffier potato). Drain and dry potatoes, if required. (optional)
• Toss potatoes, olive oil, herbs, and seasonings
• Place on a baking sheet and bake for 30-35 minutes until browned and tender.
• I like to flip the potatoes halfway through. 

Oven times - this is if you need to oven set to a different time:

• Bake at 350°F for 45-50 minutes.
• Bake at 375°F for 35-40 minutes.
• Bake at 400°F for 30 minutes.
• Bake at 450°F for 20-25 minutes.

• 2 zucchini cut into thin slices
• 1 tablespoon olive oil
• 1/2 cup panko 
• 1/4 cup parmesan cheese,
• 1 egg
• Splash of water
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

• Preheat oven to 400F. Lightly grease a sheet pan with oil or line with parchment paper.
• Combine panko and parmesan in a large, shallow bowl. In another bowl, whisk the egg and water. Combine the flour,  paprika, garlic powder, salt, and pepper in a third bowl.
• Dip each zucchini slice in the flour mixture, egg mixture, and panko mixture. Place in a single layer on a baking sheet. Repeat until all the zucchini slices are coated. Spray chips with cooking spray or lightly drizzle with oil.
• Bake for 20 minutes, flipping halfway through, or until golden and crispy. Serve with your favorite dipping sauce.

• 1 bunch of asparagus
• 1 Tbsp olive oil
• salt and pepper to taste

• Snap the asparagus at the bottom to get the ends off
• Soak the asparagus upside down in a cup of cold water. This helps get any sand out; this prevents giddiness
• Add olive oil to a pan and heat on med-low heat
• Saute for 10 minutes
• Serve and enjoy!

• 4 zucchini
• Olive oil - enough to coat the skillet
• 2-3 (or more) garlic cloves smashed
• Kosher salt and freshly cracked black pepper

• Halve the zucchini lengthwise and score the flesh in a crosshatch pattern. 
• Liberally season the zucchini with salt and let sit for 20 minutes. 
• Pat the zucchini dry; there will be a lot of water. This helps the zucchini crisp a bit and not be soggy. 
• Preheat the oven to 450°F.
• Heat the oil on med-high in a cast iron pan.  
• Add the zucchini flesh side down in the oil, and sear without burning. About 10 minutes
• Transfer the skillet to the oven.
• Cook for 5 minutes until getting some fantastic golden color,
• Flip the zucchini and cook for another 5 minutes.
• Remove from oven.
• Serve as is, or add any topping you like!

• 8 baking potatoes, washed
• 3 tablespoons canola oil
• 2 sticks of salted butter
• 1 cup bacon bits (fry your own!)
• 1 cup sour cream
• 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
• 1 cup whole milk
• 2 teaspoons seasoned salt
• 3 green onions, sliced
• Freshly ground black pepper

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

• 16 oz Brussels sprouts
• 3 tbsp olive oil
• 1/2 tsp salt and black pepper
• 1 tsp Italian seasoning
• 3 garlic cloves, minced
• 1/2 cup grated parmesan (Optional)

• Preheat oven to 400.
• Trim the bottom off the Brussels sprouts, then slice them in half, top to bottom, and rinse.
• Prepare a large baking sheet. Line with parchment paper if you wish.
•  Pat the Brussels sprouts dry with a paper towel and place them in a large bowl.
• Add olive oil, salt and pepper, Italian seasoning, garlic and parmesan. Toss gently to coat evenly.
• Place on the prepared baking sheet, spreading evenly into one layer.
• Bake 25-30 min until golden brown.