Side Dishes

Pico de Gallo

Skill Level

1 ½ pounds ripe tomatoes, diced into ¼- to ½ -inch pieces

1 teaspoon salt

½ large white onion, finely diced (about ¾ cup)

1 to 2 jalapeño peppers, minced (seeds and membranes removed for a milder salsa)

½ cup cilantro, stems removed and leaves minced

1 tablespoon lime juice


Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.

Combine drained tomatoes with onion, jalapeño, cilantro, and lime juice. Toss to combine and season to taste with salt.

Enjoy on top of fajitas, tacos, as a dip, or otherwise!

Veggie Tots

Skill Level

1 head of cauliflower, grated

2 medium zucchini, grated

1 cup green onion, thinly sliced

3 garlic cloves, minced

2 eggs

1 cup Parmesan cheese

1 teaspoon salt

½ teaspoon black pepper

1 ½ cups breadcrumbs


1. Placed grated cauliflower and zucchini together in a large bowl. Season with ½ teaspoon of the salt and let stand for 5 minutes.

2. Using a colander or strainer, press out as much liquid as possible. Transfer veggies back to the larger bowl.

3. Add sliced green onion, minced garlic, eggs, Parmesan cheese, remaining salt, pepper, and breadcrumbs to the grated veggies. Mix to combine.

4. Preheat griddle to 300 ̊ F. Meanwhile, shape the veggie tots by portioning and rolling the mixture into 1-inch balls and then pressing into patties. Continue forming tots until no veggie mixture remains.

5. Lightly spray the preheated griddle and cook patties for 10 minutes, flipping halfway through to ensure the tots are browned on all sides and cooked through.

6. Enjoy warm on their own or with your choice of dipping sauce.


Skill Level

1 ½ cups unbleached flour, plus extra for kneading

1 ½ cups whole wheat flour

1 teaspoon kosher salt

¼ cup vegetable oil, plus more for cooking

½ cup plus ½ cup water


1. Whisk the flours and salt together in a large mixing bowl.

2. Drizzle the oil across the surface and mix until shaggy clumps form. Pour ½ cup water across the flour and stir until no liquid is visible. Add the second ½ cup water and, using clean hands, mix together by folding and kneading the mixture until it forms a ball of sorts. The mixture will be pretty sticky, but do your best to scrape off any dough that sticks to your hands and bowl to add back to the mixture.

3. On a lightly floured workspace, work the mixture into a single ball by squeezing and pushing. Once it comes together, knead for 5 minutes, sprinkling additional flour on your work area and hands, as needed, until the dough is smooth, soft, and not at all lumpy.

4. Using a rolling pin, roll the dough into a large 14-inch square. Cut the dough into ¾-inch or 1-inch long strips and then roll each strip into a coiled spool. Pat each coil flat with your hands and then roll out as thinly as possible.

5. Heat a griddle or large skillet to medium high or 375⁰ F. Brush one side of the dough with oil and place it oiled side down on the hot griddle or pan. Fry for about two minutes or until you see light brown spots when you peek underneath. Flip to cook the other side.

6. Enjoy warm with your favorite stews, dips, and beyond!

Ginger Garlic Roasted Carrots and Turnips

Skill Level

Roasted Vegetables

• 1 tablespoon olive oil

• 1/2 pound carrots, cut into strips

• 3 turnips, cut into strips

• Salt and pepper, to taste

Garlic Ginger Dressing

• 2 tablespoons olive oil

• 2 each cloves garlic, chopped small

• 1/4 piece of ginger root, peeled and chopped small

• 1 bunch scallions, both the greens and whites chopped small

• Optional: 2 teaspoons soy sauce


1. Wash all vegetables before beginning this recipe. Preheat oven or toaster oven to 400° F.

2. Peel the skin off the carrots and the turnips. Peel tough outer skin from the ginger, leaving the mild yellow flesh intact. Discard skins.

3. Using a knife, cut strips with the carrots and turnips that are the same size as french fries. To cut into the turnip, slice a small portion off the side to making a flat surface that locks the vegetable onto the cutting board. Cut the turnip into thin slices, making multiple slices of circles. Lay the sliced circles on the cutting board in a stack. Next, cut the circles into strips. Set the strips in a large mixing bowl.

4. To cut into the carrots, cut them in half so that you have two pieces of the same length. Slice a thin piece off one of the sides to lock the carrot into the cutting board. Cut the carrot halves into long, flat planks. Cut the planks into strips, the same size as the turnips. Toss the strips into the same bowl as the turnips.

5. Add 1 tablespoon of olive oil to the mixing bowl with the carrots and turnips. Season the bowl with salt and pepper. Toss vegetables with oil, salt and pepper until covered. Spread the tossed strips onto a parchment lined sheet pan. Place the sheet pan in the pre-heated oven for 15–20 minutes, or until the strips have slightly

6. While the carrots and turnips are roasting, you can get started on the dressing. Put a large frying pan on the stove over medium high heat. Add 1 tablespoon of olive oil, chopped garlic, ginger, and scallions to the frying pan. Allow the garlic and ginger to cook over medium heat until ingredients begin to smell and soften, about 5 minutes. It is important to keep the heat on medium- to medium–low heat to make sure it does not burn.

7. Once the carrots and turnips have browned and softened, add the roasted veggies to the pan with the garlic, ginger, and scallions. Toss to combine. Add two teaspoons of soy sauce if preferred.

Potato Zucchini Fritters

Skill Level

2 medium zucchini, grated

2 medium potatoes, grated

1 small white onion, chopped small

1 egg, cracked and whisked

¼ c oat flour

Salt and Pepper to taste

2 tablespoons canola oil for frying


1. Before starting this recipe, rinse all of the vegetables under cold running water. Preheat oven to 400 Degrees F.

2. Toss the kernels of corn in a large mixing bowl with a ½ tablespoon of olive oil and a pinch of salt. Place the kernels on a parchment lined sheet pan and cook in the 400 degree oven for 10 minutes or until the kernels begin to brown.

3. Place the zucchini on a cutting board. Remove a small piece off the top and the bottom. Using a grater, grate both the green skin and light green flesh into a pile on your cutting board. Place the grated zucchini in a medium sized mixing bowl. Sprinkle the grated zucchini with salt, about 1 teaspoon, tossing to incorporate. Allow to sit for 5 minutes, allowing the salt to remove water from the vegetable. Strain the zucchini over a colander after about 5 -7 minutes to remove any excess water.

4. Complete step two with the potatoes, set aside.

5. In a large mixing bowl, add the whisked egg, chopped onion, and a sprinkling of salt and pepper (1 teaspoon each)

6. Using a stick blender or stand blender, pulse the oats until they have changed their shape and feel of that of flour.

7. After the grated zucchini and potatoes have been strained, add the vegetables to the bowl with the onion and egg. Toss to coat. Sprinkle the oat flour over top of the grated vegetables – toss to bind the mixture.

8. Heat your large saute pan, or flat-bottomed pan with short sides, over medium high heat. Once your pan is warm, drizzle olive oil, canola oil, or butter into the warm pan. Form 1 ½ inch by 1 ½ inch fritters or patties of the mixture in your hands. Carefully place the fritters into the hot oil or butter of your choice. Cook on one side until the fritters begin to brown, about 2 -3 minutes. Using the pancake flipper, flip the fritters to the opposite side and crisp for 2-3 minutes. The thinner the fritter, the quicker it will cook.

9. Remove the fritters from the pan and set aside or keep warm in a 200-degree F oven until all fritters are cooked. Serve warm.

10. To assemble the side salad, toss the tomatoes, chopped lettuce, roasted corn, olive oil, and vinegar with a little salt and pepper. Serve cold on the side of the fritters.

Kale Caesar Salad

Skill Level

½ cup plain Greek yogurt
3 anchovy filets (about 1 Tablespoon chopped)
2 cloves fresh garlic (about 2 Tablespoons chopped)
¼ cup fresh lemon juice (juice of 1 large lemon)
4 teaspoon Worcestershire sauce
¼ cup olive oil
1 Tablespoon cider vinegar
¼ cup Parmesan cheese, grated
½ teaspoon ground black pepper

2 bunches fresh kale greens


1. Place all ingredients in a container with high sides. Blend with
immersion blender until smooth. Alternatively, finely chop
anchovy filets and garlic and place all ingredients in a bowl;
whisk thoroughly to combine, about 3 minutes. Taste and
season, if necessary.

2. Set aside while greens are prepared, allowing flavors to meld.

1. Using your hands, pull kale leaves from thick stems, ripping
into bite sized pieces and placing in a large bowl or colander.

2. Rinse the torn leaves thoroughly, then spin in a salad spinner
or lay on paper towels to dry thoroughly.

3. Working in batches, add a ¼ of the kale to a large bowl with a
¼ of the dressing. Toss to coat, massaging the leaves as to
help tenderize them. Repeat until all kale has been dressed.

4. Can be served immediately or can be chilled for up to one
hour and then served.

Roasted Corn, Turnips, and Wilted Swiss Chard

Skill Level

2 Tablespoons Olive Oil

4 Medium Turnips, washed and cut into bite-sized pieces

1 Bunch Swiss Chard, washed and dried, stems chopped small, and greens ripped by hand

4 Medium Corn on the Cobb, shucked, kernels removed and set


4 Scallions each washed and chopped, small

Juice of half a lime

Salt to taste

Pepper to taste


1. Preheat oven or toaster oven to 375 Degrees F. In a large skillet or sauté pan, heat half of the olive oil over medium heat. Add the chopped turnips to the pan, tossing to coat with the olive oil. The smaller you cut the turnips, the quicker they’ll cook. Cook on medium heat for 5 minutes, continuously stirring.

2. While the turnips are cooking, toss the corn and scallions with half a tablespoon of the olive oil and season with salt, and pepper. Place corn and scallions on a parchment lined sheet pan and cook in the oven for 7-10 minutes or just until the corn starts to get brown on the edges.

3. After 5 minutes have passed, remove the lid from sauté pan carefully as steam will be created. Add the chopped stems of the Swiss chard and stir to combine. Cook the stems and turnips together for 5 minutes. Add the torn leaves of the Swiss chard to the pan after 5 more minutes have passed, return heat to low and place the lid on tip allowing the steam from the pan to wilt the greens.

4. After greens have shrunk and softened, remove the lid from pan carefully, aware of the steam. Stick a fork in one of the turnips and see if it comes out easily. If the fork sticks, cook for an additional 5 minutes with the lid on.

5. Remove the corn and scallions from the oven, pour into a large mixing bowl. Add the cooked turnips and Swiss chard greens to the mixing bowl with the corn and scallions. Drizzle with remaining olive oil, juice of half a lime, and season with salt and pepper to taste.

Chickpea Salad with Cumin & Celery

Skill Level

19 oz can chickpeas, drained and rinsed

2 tablespoons lemon juice

4 tablespoons extra virgin olive oil

1 teaspoon cumin

1/2 small red onion, sliced thinly

1 stalk of celery, chopped

Parsley or cilantro, roughly chopped

1/8 teaspoon salt

1/8 teaspoon pepper


1. Combine cumin and lemon juice in a large bowl. Slowly whisk in olive oil.

2. Add drained chickpeas and chopped onion, celery and herbs to the bowl. Season with salt and pepper. Toss well to coat evenly.

3. Salad can be served immediately, or for best results let sit for at least 2 hours, tossing again before serving. Salad will keep for three days.

Corn and Scallion Griddle Cakes

Skill Level

½ cup cornmeal
¼ cup all-purpose flour
1 ½ teaspoon chili powder
½ teaspoon baking powder
½ teaspoon salt
1 egg
½ cup milk
1 tablespoon butter, melted
1 tablespoon honey
2 cups frozen corn kernels, thawed
2 green onions, finely chopped
oil, as needed


1. In a medium bowl, whisk together cornmeal, flour, chili powder, baking powder and salt.
2. In another bowl, whisk together egg, milk, butter and honey. Stir in corn kernels and green onion.
3. Stir egg mixture into cornmeal mixture.
4. Lightly oil an electric griddle or large nonstick frying pan over medium high heat. Scoop portions of 2 tablespoons each and cook until golden, about 1 minute per side.
5. Serve griddle cakes hot with white chicken chili.

Flavored Popcorn

Skill Level

1/3 cup popcorn
2 tablespoons vegetable oil
2 tablespoons butter, melted
Salt, to taste
Toppings to taste: any herbs or spices from your cabinet or parmesan & black pepper; cayenne & smoked paprika; etc.


1. Pour vegetable oil into electric skillet and three popcorn kernels. Put the lid on and turn the heat to high.
2. Once the three kernels pop, carefully add the rest of the popcorn kernels to the skillet. Shake the skillet from side to side to make sure the kernels are evenly distributed in the oil. Continue to gently shake the skillet as it pops.
3. Once the popping slows down to 5 to 10 seconds between pops, turn the heat off. Once you’re sure the popcorn has stopped popping, remove the lid.
4. Put the popcorn into a bowl and pour butter, salt, and other spices or toppings over top. Gently toss to coat evenly. Eat it while it’s hot!

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