These crispy, golden-brown fried artichokes are the perfect appetizer for and end of summer meal! The best part is they’re made with frozen artichokes so there’s no dealing with all the fuss of fresh artichokes, which let’s face it are very fussy and tedious to handle. I serve these fried artichokes with lemony garlic “aioli”…
Sides
Roasted Japanese Sweet Potatoes with Miso Butter
Roasted Japanese sweet potatoes with miso butter are the perfect side dish! This recipe couldn’t be simpler, but don’t let that fool you. These roasted Japanese sweet potatoes with miso butter are insanely flavorful! Japanese sweet potatoes have purple skin and white flesh. They are less candy-sweet than traditional orange sweet potatoes, but instead, have…
Broccolini with Calabrian Chilis and Garlic
Sauteed Broccolini with Calabrian Chilis and Garlic is the perfect spicy side dish for your next dinner! I love sauteeing broccolini with garlic and chili. I used to always use chili flakes but recently I discovered Calabrian chilis packed in olive oil. They’re spicy but also a little tangy and acidic. They complement the broccolini…
Grilled Corn with Togarashi-Lime Mayo
Grilled corn with togarashi-lime mayo is going to be the star of your next BBQ! Corn on the cob straight from the grill, slightly charred and slathered in spicy and tangy togarashi-lime mayo! This side dish will blow everyone away at your next BBQ! I was inspired by my favorite Mexican style street corn with…
Roasted Baby Turnips with Garlic and Za’atar
Have you tried Za’atar before? Za’atar is a Middle Eastern spice blend of marjoram, sumac, oregano, thyme, and sesame. I love to use it to marinate chicken, sprinkle on flatbread or in this case roast vegetables! I love to use baby turnips and leave the tops on, they get so crispy and toasty, almost like…
Roasted Carrots with Yogurt and Mint
These roasted carrots served with yogurt and mint are sure to steal the spotlight at your next dinner! To bring out the savoriness of the carrots, I toss them with cumin and corriander and then roast them at a high temperature until caramelized and a little charred around the edges. Serve them with cooling yogurt,…
Fennel Salad with Kumquats + Golden Raisins
I’m calling this a salad, but it’s really almost a slaw. I shaved the fennel and celery thinly on the mandoline and then dressed it in a bright, citrusy vinaigrette. In my opinion, this is the only way to go with raw celery and fennel. Serve this salad/slaw with something grilled or roasted, like spicy…
Maple-Brown Butter Roasted Squash
Delicata is one of my favorite types of squash. It cooks quickly, it’s sweet but not too sweet, and the best part… you don’t have to peel it! The skin is completely edible. I love to toss it with maple syrup and olive oil. The maple syrup enhances the sweetness and caramelizes nicely when roasted….