Diva Tasting: Sices for the Week..

Sides of the Week

Roasted Asparagus


3 Pounds Fresh Asparagus, Trimmed

3 Tablespoons Olive Oil

½ Teaspoon Ground Sea Salt

Teaspoon Ground Black Pepper

4 Tablespoons Balsamic Vinegar


Step 1 Preheat oven to 400 degrees F (205 degrees C).

Step 2 Place asparagus in a shallow 9×13-inch baking dish. Sprinkle with oil, salt, and pepper; toss to coat.

Step 3 Bake in preheated oven until lightly browned, 15 to 20 minutes. Drizzle with vinegar just before serving. Serves 6

A Side to Live For


3 (15.5 Ounce) Cans French-Style Green Beans, Drained

1 Pkg of Cauliflower Rice

1 (10.75 Ounce) Can Condensed Cream Of Mushroom

2 Cups Mozzarella Cheese Shredded

2 Cups Half N Half

1 Cup French-Fried Onions, Divided

Kosher Salt And Pepper To Taste

1 Teaspoon Garlic Powder Or To Taste

2 (8 Ounce) Packages Dry Herbed Bread Stuffing Mix


Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Place the green beans and cauliflower and cheese into a 9×13 baking dish. Stir in the cream of mushroom soup and milk. Season with salt, pepper, and garlic powder, and stir in all but 3 tablespoons of the French fried onions. Sprinkle the remaining onions on top. Prepare stuffing and fold into the mixture. Reserve 2 Cups for topping with onions.

Step 3 Bake for 30 minutes in the preheated oven. Place remaining Toppings on top and mash flat.

Step 4 Return to the oven for about 10 minutes, or until crunchy. You can also broil for a few minutes for extra crunch. Serves 8-12

Zucchini Side Dish


2 Tablespoons Olive Oil

1 Small Onion, Chopped

1 Clove Garlic, Minced

3 Small Zucchini, Cubed

1 Teaspoon Tomato Paste

1 Beefsteak Tomato, Cubed

1 Teaspoon Herbes De Provence, Or More To Taste

Sea Salt And Freshly Ground Black Pepper To Taste

1 Pinch White Sugar

1 Tablespoon Chopped Fresh Basil Leaves, Or To Taste


Step 1 Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de Provence, salt, black pepper, and sugar. Stir in basil and serve. Serves 2

Asparagus Side Dish With Tomatoes


1 Bunch Fresh Asparagus, Trimmed

Cup Water

¼ Cup Olive Oil

½ Cup Grated Parmesan Cheese

10 Grape Tomatoes, Halved


Step 1 Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes. Serves 4


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