I love mixing up fresh salsas and sides, especially now that the warm weather is here! This Roasted Corn & Black Bean Salsa is perfect for a side with Mexican, Southwestern or Barbecued food, or just for dipping when the mood hits.
I have a little secret. I’ve been holding out on you. See, I’ve been making these Hasselback Scalloped Potatoes for months now and never posted them. They’re amazing, they’re gorgeous and they’re amazing. Oh, I said that already. Well, I can’t say it enough.
I’ve seen more Baby Bok Choy more often on TV than in real life; seriously, here in the Midwest I’ve never seen it at my regular grocery – but where I have found it is in the Chinese market.
I feel like I’ve made a new discovery, Brussels Sprouts braised in cream. I know. A little crazy, huh? A little over the top decadent. Maybe you’ve already made them?
I gotta admit that usually when I’m looking for a killer side, I’m thinking potatoes. What can I say? I’m from the North and have Irish roots – so maybe it’s genetic, lol! Sometimes rice just feels right, though, and it definitely did when I served Pernil, an herby, garlicky pork roast with Puerto Rican roots. Whoever guesses what recipe is coming next gets a prize…a free recipe for Pernil!
One of my summer/fall favorites is this marvelous Sour Cherry Compote. It’s a little sweet, a little tart and goes so well with so many things. I often make up a batch and can or freeze so I have it to pull out in the winter, too.
I’ve been tortured and tantalized for months now with photos and videos of Potato Stacks on Pinterest and Facebook. I was having serious potato envy. I was like, “I want I want I want!!” And finally, I took the leap. Cheesy Au Gratin Potato Stacks. Yum.