Category Archives: snacks and sides

Bacon Wrapped Jalapeno Poppers Recipe – Add a Pinch

Bacon Wrapped Jalapeno Poppers make an appetizer that everyone loves! This easy recipe combines creamy cheeses, spicy jalapenos and crispy bacon for classic baked jalapeno poppers that are irresistible! These jalapeno poppers are one of those appetizers that when you make them, you can always depend on them being devoured. With just a few ingredients, you can have these babies ready for serving in just a jiffy. We’re gearing up for a long weekend filled with football games, birthdays, and hanging out with family and friends. While I was planning my menus for the weekend, one appetizer kept making it

Source: Bacon Wrapped Jalapeno Poppers Recipe – Add a Pinch

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Curry Roasted Carrots – Budget Bytes

Sweet oven roasted carrots balance the earthy and spicy flavor of curry powder in these incredibly simple but flavorful Curry Roasted Carrots.

Source: Curry Roasted Carrots – Budget Bytes

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Roasted Kohlrabi Recipe – Allrecipes.com

Kohlrabi is simply roasted with garlic and Parmesan cheese.

Source: Roasted Kohlrabi Recipe – Allrecipes.com

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Emily’s simple Fried Green Tomatoes

Homegrown or from the farmers market, green tomatoes are tangy, sour, slightly sweet.  All the recipes I found for them required a lot of ingredients, and as the afternoon monsoon thunderstorm set in, I knew I wasn’t up to running to the store.  So I made do.  And they came out fantastic.  This recipe is scaled for 1, or maybe 2, people and meant to be served as an appetizer or snack.  I enjoyed it at tea time (around 4pm with a mug of authentic chai tea with local honey).

1 medium or large green tomato, use 2 if on the small side

1 egg

3 tbs milk (buttermilk is best, but since I didnt have it I used whole milk powder mixed with a little water)

1 tsp salt

1 tsp freshly ground pepper

1/2 cup cornmeal, corn flour, etc.  I used masa flour.

Oil for frying (I like grapeseed or cocounut)

 

Mix egg and milk in a small bowl.  In another bowl, mix together the corn flour, salt, and pepper.  Add additional spices if you like (parsley, garlic powder, etc). Slice the tomato into thin slices, about 1/4″ thick.  Heat the oil in the pan on medium-high.  Dunk each tomato slice into the egg/milk, and then coat it with the corn flour.  You can do this a second time if you want a thicker crust on them.  Place each tomato slice in the pan, do not over-crowd or layer them.  Cook for 2-3 minutes, flip, and cook another 2-3 minutes.  Both sides should be a deep golden brown.  Drain on paper towels.  Serve with lemon, hot sauce, or ranch.

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Crispy Baked Beet Green Chips – White on Rice Couple

Easy Oven Baked Beet Green Chips. Delicious like a healthy kale chips recipe, but with beet greens flavors that’s low fat and low carb snack

Source: Crispy Baked Beet Green Chips – White on Rice Couple

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Recipe: Chilled Cucumber Noodles with Sesame Dressing — Recipes from The Kitchn | The Kitchn

I dont know why, but this looks so good to me.  I imagine it would be fantastic with a peanut-tahini dressing also.

Sometimes cucumbers bore me to tears. No offense, cucumber, but your chill flavor can be a little underwhelming at times! It wasn’t until I began spiralizing cucumber into long, elegant strands that my affection for this vegetable really began to change.

Source: Recipe: Chilled Cucumber Noodles with Sesame Dressing — Recipes from The Kitchn | The Kitchn

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Recipe: Cold Lentil Salad with Cucumbers and Olives — Recipes from The Kitchn | The Kitchn

Lentils slip in and out of my consciousness throughout the year, filling out warming stews and serving as a bed for braised meats during the winter, then resurging as a base for cold yet hearty salads in the summer. Every year I revisit this particular salad of lentils, cucumbers, olives, and mint tossed with a sherry vinaigrette, whether to dole out for lunches throughout the week or as a healthy contribution to a summer cookout.

Source: Recipe: Cold Lentil Salad with Cucumbers and Olives — Recipes from The Kitchn | The Kitchn

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Recipe: Chilled Black Bean, Feta & Cucumber Salad — Healthy Lunch Recipes from The Kitchn | The Kitchn

This hearty, refreshing salad takes about 15 minutes to make — no cooking, no excessive prep. If my taste buds could actually dance, they would definitely dance with every spoonful. Creamy feta and red wine vinegar add a delicious Greek twist to ingredients that are typically found in Central American dishes: black beans, corn, and cilantro. Make a big batch at the beginning of the week and you’re all set.

Source: Recipe: Chilled Black Bean, Feta & Cucumber Salad — Healthy Lunch Recipes from The Kitchn | The Kitchn

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Recipe: Lima Beans With Cumin-Mint Dressing | The Kitchn

Raise your hand if you love lima beans! … Anyone? It may seem cruel to write about limas during Back to School (Work) Week when so many kids – and adults – seem to have an aversion to them, but we’re firmly in the love ’em camp. Plus, they’re in season right now at many farmers’ markets. Have you ever tried them fresh?

Source: Recipe: Lima Beans With Cumin-Mint Dressing | The Kitchn

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Recipe: Snap Peas with Meyer Lemon and Mint — Side Dish Recipes from The Kitchn | The Kitchn

Snap peas and mint from the farmers’ market, a Meyer lemon from a friend’s yard, and a couple of basic pantry ingredients – quick to prepare and speaking wholly of spring. I hesitate to call this a recipe because it’s just something that came together using fresh ingredients I had on hand. But perhaps that is the best kind of recipe for this season, when the new, vibrant flavors call for simple preparations rather than long hours spent over the stove or in the oven.

Source: Recipe: Snap Peas with Meyer Lemon and Mint — Side Dish Recipes from The Kitchn | The Kitchn

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