Cooking Basic

This is the perfect side dish for almost any meal. The lime juice and yest really compliment the Parmesan cheese and potatoes. I used red potatoes but really any type would work. Just make sure to cut the wedges small enough so they are cooking all the way through. I like mine a little more crispy so I tend to cook them closer to 40 minutes.

Ingredients

• 1 1/2 Lbs. small potatoes, cut into wedges
• 3 Tablespoons extra virgin olive oil
• Sea salt
• Freshly ground pepper
• 1 Lime, used for juice and zest
• 1/4 Cup Parmesan cheese

Directions

Preheat oven to 375 degrees-oven rack in the middle. In a medium bowl toss potato wedges with the olive oil, a few big pinches of sea salt and six cranks of pepper or dashes. Arrange the potatoes cut side down on a baking sheet. Place in the oven for 35-40 minutes, tossing the potatoes after 15 minutes.

Whiles the potatoes are baking, zest the lime and it into a few wedges. When the potatoes are cooking, remove from the oven, add more salt and pepper to taste. Serve in a big shallow bowl or platter drizzled with lime juice and dusted with lime zest and Parmesan

Recipe was found in the July edition of Bon Appétit.After trying this one I decided you could use peaches as well if you are not a fan of nectarines. The feta cheese tames the sweetness of the fruit and all together melts in your mouth. The brushed on butter really softens the fruit while cooking and enables you to easily cut through the fruit when you are ready to consume.

Ingredients

• 4 Nectarines, halved, pitted
• 1 Cup coarsely crumbled feta cheese
• 1 Tablespoon melted butter

Directions Prepare barbecue (medium-high heat) or a pan (medium heat). Brush nectarines with butter. Grill nectarines, cut side down, until grill marks appear or if cooking in a pan cut side it light brown, 4 to 5 minutes. Turn nectarines over. Sprinkle with cheese, them pepper. Grill until grill makes appear or until golden brown, 4 to 5 minutes. Serve as a side dish or even a dessert or appetizer.

Believe it or not this recipe was found at Fry’s Grocery store in their produce section. While I am not a fan of rare onions and celery I did keep them in and to my surprise they were wonderful. Paired with the oranges, sugared almonds and sweet vinaigrette dressing this dish is refreshing in the summer heat.

Ingredients

• 1/2 Cup sliced almonds
• 5 Tbsp. sugar, divided
• 6 Cup torn romaine lettuce
• 1 Cup sliced celery
• 2 Green onions, sliced
• 1/4 Cup olive oil
• 2 Tbsp. vinegar
• 1 Tbsp. dried parsley flakes
• Dash hot sauce
• 1 (15oz.) Can mandarin oranges, drained

Directions

In a small skillet cook almonds and 3 tablespoons of the sugar over medium heat, stirring frequently until sugar melts and coats nuts. Immediately remove from heat and spread on foil. Set aside to cool.

In a large salad bowl combine romaine, celery and onions. Cover and chill. For dressing, in a medium bowl whisk together olive oil, remaining 2 tablespoons sugar, vinegar, parsley, hot sauce and salt and pepper to taste until sugar dissolves. Add dressing, oranges and reserved nuts to chilled salad; toss gently and serve.

For any french fry lover out there this is a must try! These wedges are sweet with a zing of spice. This recipe serves four but can easily be adjusted for any number of guests.

Ingredients

• 1 1/2 Pounds (2-3 medium) sweet potatoes
• 2 Tablespoons olive oil
• 1 Tablespoon sugar
• 1 Teaspoon chili powder
• Coarse salt and ground pepper

Directions

Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise. On a large rimmed baking sheet line with wax or parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut side down.

Roast potatoes until browned and tender, 15-20 minutes. Season with additional salt if desired and serve.

I typically serve this dish with steak but it can also be used for fajitas, topped on chicken or just a side dish on it’s own. I love making this dish because it not only uses fresh ingredients but it is extremely easy and basic.

Ingredients

• 2 Bell peppers, red, yellow or both
• 1 Tablespoon olive oil
• 1/2 Small red onion, diced
• Coarse salt and ground pepper

Directions

Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.

Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper as desired. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.

This great recipe serves two but can easily be adjusted to serve more. I love making this dish and serving it with a filet mignon or steak of your choice.

Ingredients

• 3 Plum tomatoes, halved lengthwise
• 1 Tablespoon olive oil
• 1 Teaspoon fresh thyme leaves or 1/4 teaspoon dried
• Coarse salt and ground pepper

Directions

Preheat oven to 325 degrees. Place tomatoes on a rimmed baking sheet, cut side up. Drizzle with oil, and sprinkle with thyme leaves.; season with salt and pepper as desired.

Roast until tomatoes begin to collapse, about 90 minutes.

This recipe came from Everyday Food -from the kitchens of Martha Stewart Living magazine. Yes I know some of you cringe at the sound of her name but once you get past that and dive into the magazine you will find many great easy dishes like, Green Beans with Caramelized Shallots.

Ingredients

• 3 Tablespoons butter
• 6 Shallots, peeled and thinly sliced into rings
• Coarse salt and ground pepper
• 1 Lb. green beans trimmed

Directions

In a medium saucepan melt 2 tablespoons butter over medium heat; swirl to coat bottom on pan. Add shallots; cover. Reduce heat to medium-low; cook, stirring occasionally, until golden down, 15-20 minutes. Set aside.

Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4-6 minutes. Drain; return to pot. Toss with remaining tablespoon of butter. Season with salt and pepper.

Transfer green beans to a serving dish; top with caramelized shallots. Serve and enjoy!

The combination of ingredients may sound a little odd but they combine to make a delicious sweet salad. This dish usually made an appearance at Thanksgiving or Christmas dinner - a Midwestern dish.

Ingredients

• 1 Pkg lemon Jell-O
• 1 Cup hot water
• 1 Cup sugar
• 1 Small can crushed pineapple
• 1 Cup crushed walnuts
• 1 Cup finely shredded cheddar cheese
• 1 - 12 oz. container Cool Whip

Directions

Dissolve Jell-o in hot water. Stir in pineapple and add sugar. Bring to boil and let stand in refrigerator until partially jelled. Add cheese, nuts and fold in softened cool whip. Let stand in refrigerator until ready to serve. Serve cold.

Asparagus is by far one of my favorite veggies and this dish combines it with snap peas. A delicious side for any main course and as easy as can be. Credit to Ina Garten who is more commonly know as Barefoot Contessa.

Ingredients

• 1 Pound asparagus
• 3/4 Pound sugar snap peas
• 2 Tablespoons olive oil
• Kosher Salt to taste
• Ground black pepper to taste
• Sea Salt for serving

Directions

Cut off the tough ends of the asparagus and slide the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.

Warm the olive oil in a large saute pan over medium heat and add the asparagus and snap peas. Add the salt, pepper to taste. Cook for approximately 5-10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

This is a great recipe for potlucks or the holidays. My Mom makes this dish every Thanksgiving and Christmas because it is one of my favorites! The recipe only takes about 5 minutes to prepare and is ready to serve after 45 minutes in the oven — how easy is that? This is also one that you can make the night before and store in the refrigerator until time to bake.

Ingredients

• 1 can creamed corn
• 1 can whole kernel corn (do not drain the juice)
• 1 stick melted butter
• 1 cup sour cream
• 2 beaten eggs
• 1 box Jiffy Corn Bread Mix
• Salt and pepper to taste

Directions

Mix all ingredients and bake in covered deep baking dish. Bake for 45 minutes at 350 degrees. Remove lid last 20 minutes for a crisp top.