Recipes and Books
Parmesan & Garlic Roasted Sweet Potatoes are a savory take on a traditionally sweet side. Parmesan, garlic, and Greek seasoning are tossed with sweet potatoes and roasted for an easy fall or winter side dish.
Disclaimer: I received an advanced copy of this book from Page Street Publishing Co. in exchange for an honest review. All opinions are mine alone.
Crispy Smashed Dutch Potatoes are like irresistible french fries – crispy and perfectly seasoned – but healthier. Naturally gluten-free and vegan, these little potatoes can be dressed up for a fancier dinner at home but are equally at home next to your favorite comfort-food.
Disclaimer: This post is sponsored in conjunction with #FallFlavors week. I received product samples from sponsor companies to help in the creation of the #FallFlavors recipes. All opinions are mine alone.
This Mexican Street Corn Salad is a hit at potlucks and BBQs, and always disappears quickly. It is all the best parts of Mexican Street Corn, Elote, but with less mess – grilled corn, a creamy sauce bursting with flavor from spices and fresh herbs, and salty cheese. You and your guests will want seconds!
Sweet butternut squash gets a little sweeter as it’s roasted and then served with butter and brown sugar, making for an easy, irresistible fall side dish.
This post is sponsored on behalf of #FallFlavors. Our generous sponsors Millican Pecan and Door County Coffee and Tea have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Continue reading “Mom’s Roasted Brown Sugar Butternut Squash #FallFlavors”
Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.
As #FarmersMarketWeek 2019 draws to a close, I wanted to thank Ellen from Family Around the Table and Christie of A Kitchen Hoor’s Adventures for hosting this week. This is one of the events I love each year because it highlights all of summer’s most delicious fresh produce. Thank you ladies!
My last recipe of the week was created because I’ve had cucumbers coming out my ears this summer. It was a good harvest this year, and I’ve been getting 4-8 cucumbers a week. That’s a lot when my house aren’t huge cucumber eaters. I’ve made 3 batches of pickles this summer, ate a whole bunch for snack, snuck them into dinner with Slow Cooker Pork Banh Mi Bowls, gave some to neighbors and friends, and even got my kids to start nibbling on them. But I still have more than we can get through.
Enter this Asian Cucumber Salad. I saw it on Instagram and immediately knew I had to make it. It takes only 5 minutes to put together and then chills in the fridge (for at least an hour) until ready to serve. Let me tell you – this salad is SO GOOD! Not going to lie, I’m not much of a salad eater, but this one – hugely flavorful. A little sweet thanks to a good dose of sugar and rice wine vinegar, and a little spicy, thanks to red pepper flakes. But the prevailing flavors are sesame and peanut. I could have eaten the whole bowl on my own.
I adjusted the proportions of the original recipe, from The Modern Proper because there was just way too much dressing – not sure if it was because I used less cucumbers or what, but the below recipe will give you correct quantities. Note: You’ll want about 3 cups of sliced cucumbers, so depending on the size of your cucumbers, the quantity may vary. I also clarified the directions quite a bit, ensuring that all critical steps are included in the recipe card you’ll find below.
Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.
Combine all ingredients in a small bowl and whisk slight to combine. Allow to sit for a few minutes while you prep the salad, to allow the flavors to meld, whisking as needed.
Wash cucumbers. Slice off ends and then peel. Cut in half lengthwise and scoop out seeds with a small spoon. Cut into 1/4-1/2 inch thick crescents.
Place cucumbers in a bowl and toss with dressing. Refrigerate for an hour.
Toss again, and top with crushed peanuts just before serving.
* You need 3 cups of cucumbers, sliced according to the directions. This is probably 1 1/2 large cucumbers. If your cucumbers are short and stubby (like mine), that's about 3 cucumbers.
This recipe makes 6-1/2 cup servings.
This recipe was adapted from The Modern Proper.
Thanks again to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Friday Farmer’s Market Week Recipes