Asian Style Green Bean Salad
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Servings: 8
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Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
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Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 3 tbsp oil
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated fresh ginger
- 1 tsp sriracha sauce
- 1 lb green beans, halved and lightly steamed
- 3 mini cucumbers, thinly sliced
- 1 cup shelled edamame
- 1 tsp sesame seeds
Preparation
In a small bowl, whisk together the oil, rice vinegar, soy sauce, honey, ginger, and sriracha. Set it aside.
In a large bowl, toss together the green beans, cucumber, edamame, and sesame seeds. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 3 days.
Southwestern Bean Salad
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Servings: 8
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Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 15-oz can black eyed peas, drained and rinsed
- 1 15-oz can black beans, drained and rinsed
- 1 cup corn kernels
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 2 tbsp chopped fresh cilantro
- 2 limes, juice
- 2 tbsp avocado oil
- 1 tbsp agave syrup
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper
Preparation
In a large bowl, combine the black eyed peas, black beans, corn, green bell pepper, red bell pepper, and red onion. Stir in the cilantro, lime juice, oil, agave, chili powder, and ground cumin. Season with salt and pepper to taste. Mix well.
Serve immediately or store in the refrigerator for up to 5 days.
Fresh Three Bean Salad
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Servings: 8
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Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 3 tbsp avocado oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 15-oz can chickpeas, drained and rinsed
- 1 15-oz can red kidney beans, drained and rinsed
- 1 15-oz can cannellini beans, drained and rinsed
- 3 celery ribs, sliced
- 1/4 red onion, finely diced
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
Preparation
In a small bowl, whisk together the avocado oil, apple cider vinegar, and Dijon mustard. Season with salt and pepper to taste. Set it aside.
In a large bowl, toss together the chickpeas, kidney beans, cannellini beans, celery, red onion, and parsley. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.
Balsamic Roasted Carrots
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Servings: 4
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Meal Tags: Side
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 4 cups baby carrots
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
Preparation
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, toss the carrots with the oil, balsamic vinegar, and honey. Season with salt and pepper to taste. Transfer the carrots to the baking sheet. Bake the carrots until they begin to soften, about 15 minutes. Toss the carrots and continue to cook until they are golden, about 15 minutes.
Serve immediately topped with the thyme leaves or store in the refrigerator for up to 5 days.
Asian Greens
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Servings: 4
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Meal Tags: Side
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Dietary Tags: Dairy-free, Gluten-free, Nut-free, Pescatarian
Ingredients
- 1/4 cup fish sauce
- 2 tbsp water
- 2 tbsp rice vinegar
- 1 lime, juice
- 1 tbsp honey
- 1 garlic clove, grated
- 1 red chili pepper, thinly sliced
- 1 tbsp oil
- 4 cups chopped baby bok choy
- 2 cups broccoli florets
- 2 cups snap peas
Preparation
In a small bowl, whisk together the fish sauce, water, rice vinegar, lime juice, honey, garlic, and chili. Set it aside.
In a large skillet, heat the oil over medium-high heat. Add the bok choy, broccoli, and snap peas to the skillet. Cook, stirring occasionally, until the vegetables turn bright green, about 2 to 3 minutes. Stir in the fish sauce vinaigrette. Continue to cook, stirring occasionally, until the vinaigrette reduces slightly, about 2 to 3 minutes.
Serve immediately or store in the refrigerator for up to 3 days.
Garlic Butter Green Beans
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Servings: 4
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Meal Tags: Side
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Dietary Tags: Egg-free, Gluten-free, Nut-free
Ingredients
- 2 tbsp butter
- 2 garlic cloves, smashed
- 3 tbsp chicken broth
- 1 lb green beans, trimmed
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
Preparation
In a large skillet, melt the butter over medium-high heat. Add the garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the chicken broth and bring it to a simmer. Add the beans to the pan and cook, covered, until they are bright green, about 5 minutes. Remove the lid and continue to cook until all of the liquid has evaporated, about 1 to 2 minutes. Season with salt and pepper to taste.
Serve the beans immediately topped with the Parmesan cheese. Store in the refrigerator for up to 3 days.
Crispy Roasted Potatoes
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Servings: 4
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Meal Tags: Side
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 2 lbs potatoes, chopped
- 3 tbsp butter, melted
- 1 tsp garlic powder
- 1 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
Preparation
Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set it aside.
Place the potatoes in a large pot and cover them with water. Bring the potatoes to a boil. Continue to cook until the potatoes begin to soften, about 6 to 8 minutes. Drain the potatoes and return them to the pot. Toss them with the butter and garlic powder. Season with salt and pepper to taste. Transfer the potatoes to the baking sheet. Bake them until they begin to brown, about 20 minutes. Toss them and return them to the oven until they are golden, about 10 to 20 minutes.
Serve immediately topped with the parsley. Store in the refrigerator for up to 5 days.
Sweet Chili Corn
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Servings: 8
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Meal Tags: Side
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Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 8 corn on the cob
- 1/4 cup sweet chili sauce
- 2 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1 green onion, sliced
Preparation
Cook the corn in a pot of boiling water until the kernels are bright yellow, about 3 to 5 minutes.
Meanwhile, in a small bowl, whisk together the sweet chili sauce, soy sauce, and ginger. Brush each cob with some of the chili mixture.
Serve immediately topped with the green onions.
Garlic & Herb Butter Corn
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Servings: 8
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Meal Tags: Side
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Dietary Tags: Egg-free, Gluten-free, Nut-free, Pescatarian, Vegetarian
Ingredients
- 8 corn on the cob
- 1/4 cup butter, melted
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh chives
- 1/2 garlic clove, grated
Preparation
Cook the corn in a pot of boiling water until the kernels are bright yellow, about 3 to 5 minutes.
In a small bowl, whisk together the butter, parsley, basil, chives, and garlic. Brush each cob with some of the herb butter.
Serve immediately.