Side Dish Recipes

Greek Potatoes

  • 2 1/2 lbs. potatoes (red or gold)
  • 1 1/2 T minced garlic
  • 1 T dried oregano
  • 1 t salt
  • 1/4 t black pepper
  • 1/2 cup olive oil
  • 1 1/2 cups broth
  • 1 lemon, juiced

Cut potatoes into wedges and place into a 9″x13″ pan lined with parchment paper. Sprinkle garlic, oregano, salt, and pepper over the potatoes. Pour on olive oil, broth, and lemon. Bake at 425 degrees for 40 minutes, then stir and cook for 40 minutes more.

Based on a recipe from

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Heart Healthy PurpleHull Peas

  • 1 quart peas, shelled and rinsed
  • 1/4 C olive oil
  • 1/4 C sucanat(sugar)
  • 1 T salt

Fill a 2 quart sauce pan half full of water and place over high heat.  Add oil, sucanat, and salt.  Bring to a rolling boil.  Add peas and bring to a rolling boil again.  Turn heat down to a simmer.  Cover and cook 90 minutes.

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Honey-Baked Carrots

Simple and delicious!

Simple and delicious!


  • 3 lbs. whole organic carrots
  • 1/4 cup olive oil
  • 1/4 cup honey
  • 1 t salt
  • 1/2 t pepper


Cut off both ends of the washed carrots. Cut into carrot sticks (or desired size). Place in a 9″ x 13″ baking dish. Glaze the carrots with the olive oil, honey, salt, and pepper; mix with your hands until evenly coated. Bake at 350 degrees for 50 minutes until tender. Bake 40 minutes in a convention oven–minimum. Serve.

From Blog of Joy

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Italian Sauteed Beans

  • 1 red pepper
  • 9 garlic cloves
  • 1/4 C olive oil
  • 4 (19 oz.) cans cannellini beans
  • 1/2 C white wine
  • 1 t dried Italian seasoning
  • 1 t salt
  • 1/2 t pepper
  • 8 basil leaves (rinsed)

Drain and rinse beans; cut pepper into thin slices; crush garlic.  Preheat a large  pan on medium 2-3 minutes.  Place oil in pan; swirl to coat.  Add peppers, garlic, and remaining ingredients (except basil); cook till beans are thoroughly heated (4-5 minutes), stirring occasionally.  While beans cook, stack basil leaves and roll tightly; slice thinly into fine ribbons.  Stir in basil; cook 1-2 minutes more or until fragrant.  Serve alongside Tuscan-Style Chicken and brown rice.  Can also be chilled and served as a cold salad.

(slightly adapted from Publix Super Markets, Inc.)

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Layered Vegetable Gratin

  • 2 medium onions, cut into thin rounds
  • 1 medium eggplant, cut into thin rounds
  • 3 medium zucchini, cut into thin rounds
  • 5 medium tomatoes, cut into thin rounds
  • 4 garlic cloves, crushed
  • 1 T dried thyme (or 3 T fresh)
  • 1/2 C extra virgin olive oil
  • sea salt
  • grated Parmesan cheese

Wash and slice all the vegetables as specified above.  Rub a small amount of olive oil on the bottom and sides of a deep roasting pan.  Crush the garlic and rub that on as well.  Add sliced onion in a single layer.  Sprinkle with salt and thyme and drizzle with olive oil.  Continue layering with the eggplant, zucchini and tomatoes, sprinkling each layer with salt, thyme and olive oil.  Cover and bake at 350 degrees until the vegetables are soft and tender, about an hour.  Uncover, sprinkle on the grated Parmesan and reheat briefly to melt.  Serve immediately, or keep for a day or so.  I’ve heard they are better the next day, but we didn’t get to experience that!

from “Grow Alabama”

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Mango and Black Bean Pasta Salad

2 cups rotini pasta, dry
1 15 oz. can black beans, drained and rinsed
1 15 oz organic sweetcorn, drained and rinsed
1/2 red bell pepper, diced (about 3/4 cup)
1 mango, peeled and diced
1/2 cup medium salsa
1/4 cup olive oil
1-2 tsp Cajun seasoning (or to taste)
juice from 1 lime (about 2 Tbs lime juice)
handful of fresh cilantro leaves
salt to taste

Cook and cool pasta. Combine all ingredients and chill. Serve with tortilla chips if desired.


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Mashed Turnips and Potatoes with Horseradish

  • 2 1/2 pounds gold potatoes, peeled and cut into 1/2 inch slices
  • 3 pounds turnips, peeled and cut into 1 inch slices
  • 8 T butter
  • 2 T horseradish, or more to taste
  • 4 t sugar or honey granules
  • 1/2 t salt
  • 1/4 t pepper
  • 1/2 C chopped fresh chives

Bring salted water in a large pot to boil and add potatoes making sure they are covered by 2 inches of water.  Cook uncovered at a slow boil until very tender and easily penetrated with a knife, about 20 or 30 minutes.  Drain and place in a bowl.  Boil turnips in a separate pot, again covering with 2 inches of salted water until very tender, 10 to 20 minutes.  Drain turnips in colander and immediately add to warm potatoes.  Mash the potatoes and turnips together with the butter and horseradish.  Season with sugar, salt, and pepper and stir in chopped chives.

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Oven-Roasted Green Beans

  • 1 1/2 pounds frozen green beans
  • 3 T olive oil
  • 3/4 t onion powder
  • 3/4 t garlic powder
  • 1/2 t salt

Preheat oven to 350 degrees. Spread the green beans out on a parchment-lined baking sheet. Toss with the olive oil and spices. Mix. Bake 40 minutes, stirring halfway through.


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Pan Fried Okra

  • okra
  • 2 tomatoes, diced
  • corn meal
  • 2 eggs
  • salt
  • pepper
  • diced onion, optional

Mix above ingredients in a large bowl.  Place olive oil in bottom of skillet; cover and heat on medium.  When hot, place okra mixture in pan and cover for 20 minutes, stirring occasionally.  Serve immediately.

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Roasted Brussels Sprouts

  • 1 pound Brussels sprouts
  • 2 T extra-virgin olive oil
  • 1/2 t salt
  • 1/4 t pepper

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves.  Mix them in a bowl with the olive oil, salt and pepper.  Pour them on a sheet pan and roast at 400 degrees for 35-40 minutes, until crisp on the outside and tender on the inside.  Shake the pan from time to time to brown the sprouts evenly.  Serve immediately.

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