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…
Sides
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….