Maple syrup and crushed pineapple are the secret ingredients for this classic Thanksgiving casserole! Yum! To make this ahead, assemble the casserole up to 1 day in advance and refrigerate. Bake at 400 degrees for 20 minutes.
Polenta Fries…OMG!!! Enough Said!
Sweet potatoes retain more nutrition when cooked with the skin. Simply scrub with a vegetable brush under cool running water before cooking. Available year-round, sweet potatoes reach peak season from late August through November. Choose those with firm, unbroken skin without excessive dents, wrinkling or sprouting. When stored in a cool, dark place like a pantry, sweet potatoes will keep for several weeks.
Oh, my goodness, what a delicious treat these fries are. And the Garlic Dipping Sauce is insanely good as well. If you would like to make this recipe dairy free then use your favorite dairy free parmesan or cashew parmesan.
These Green Bean Parmesan Fries are a delicious and healthy French fry substitute. They’re coated in a Parmesan coating and then baked to a crisp outside. You can dip them in ranch dressing, low sugar ketchup, or eat them plain.
Oh, my goodness! Frying hand cut potatoes in duck fat makes such a difference. The super-rich duck fat gives the fries an incredible and almost meaty flavor that is decadent and insanely delicious!
This vegetable side dish is extra delicious thanks to the kick of heat from red pepper flakes and a bright shot of lemon.
Growing up in the Midwest we had this potato salad all the time. It’s so easy to make and when it sits in the refrigerator overnight it’s so much better. You can make a double batch to pack for picnics for the beach or serve for outdoor barbeques.
This herbaceous salad dressing was invented in San Francisco in 1923. Perfect with crisp romaine lettuce, it’s also delicious spooned over poached salmon or chicken.
The contrast of the sweetness of the potatoes paired with the feta makes for a knockout combination. Serve this side salad for your weekend outdoor barbeques.
