Side Dishes 1
Herb Roasted Mushrooms
1 Pound Cremini or White Button Mushrooms
4 Stalks Green Onions
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
2 Teaspoons Minced Fresh Thyme Leaves
½ Teaspoon Sea Salt, Or More To Taste
¼ Teaspoon Ground Black Pepper
Step 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
Step 2 Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
Step 3 Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
Step 4 Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
Step 5 Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.
Roasted Greek Potatoes
12 Red Potatoes
¼ Cup Chopped Green Onion
¼ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 ½ Teaspoons Fresh Lemon Juice
½ Teaspoon Garlic Powder
½ Teaspoon Onion Powder
½ Teaspoon Coarse Salt, Or To Taste
½ Teaspoon Ground Black Pepper, Or To Taste
¼ Teaspoon Dried Oregano
¼ Teaspoon White Sugar
¼ Teaspoon Dried Rosemary, Crumbled
1 Pinch Ground Red Pepper
Step 1 Quarter and Place red potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.
Step 2 Toss potatoes with green onion. Whisk olive oil, red wine vinegar, lemon juice, garlic powder, onion powder, salt, black pepper, oregano, sugar, rosemary, and red pepper in a bowl. Pour the dressing over the potatoes and toss. Roast in 375 Degree oven on a parchment lined baking pan until golden. About 25 Min. Serve with any entree. Serves 8
Roasted Balsamic Vegetables
10 Medium Potatoes, Peeled And Cubed, Or More To Taste
4 Large Carrots, Peeled And Cut Into 1/2-Inch Chunks
1 Medium Onion, Cut Into 1/4-Inch Slices
⅓ Cup Balsamic Vinegar
¼ Cup Unsalted Butter, Melted
8 Sprigs Fresh Thyme
1 Teaspoon Minced Garlic
1 Teaspoon Salt
½ Teaspoon Ground Black Pepper
Step 1 Preheat the oven to 425 degrees F (220 degrees C). Coat a 9×13-inch baking pan with cooking spray.
Step 2 Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
Step 3 Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
Step 4 Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes. Serves 8
8 Ears Corn, Husks And Silk Removed
1 Cup Mayonnaise
2 Cups Shredded Parmesan Cheese
1 Tablespoon Chili Powder
1 Teaspoon Ground Black Pepper
2 Tablespoons Chopped Fresh Parsley
Step 1 Preheat oven to 400 degrees F (200 degrees C).
Step 2 Cut 5 squares of aluminum foil 1 1/2 times the size of the ears of corn; place each ear of corn in the center of a piece of foil.
Step 3 Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste; rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
Step 4 Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.
4 Cups Elbow Macaroni
2 Cups Mayonnaise
1 Bunch Green Onions, Chopped
1 Green Pepper Diced
½ Cup Chopped Fresh Parsley
3 Tablespoons Prepared Yellow Mustard
3 Teaspoons Rice Vinegar
1 Teaspoon White Sugar (Optional)
¾ Teaspoon Celery Seed
½ Teaspoon Sea Salt
3 Hard-Cooked Eggs, Chopped
Step 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
Step 2 Rinse macaroni in cold water until cool; drain.
Step 3 Stir mayonnaise, onion, green pepper, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat.
Step 4 Chill in refrigerate for 30 minutes before serving. Serves 6