Last week, I posted a recipe for Bratwurst Bangers with Onion Gravy (Bangers & Mash), and with it, I served this Spring Pea Puree. The puree was so delish, that I thought they would make a wonderful side for a number of things, and they’d be a fabulous side for a Spring or Easter dinner.
Ok, so will you guys kill me if I post two mashed potatoes recipes in the same week? I probably could have done with some better timing but with Thanksgiving (and Christmas soon after) looming and mashed potatoes such an important part of the meal, I wanted to get this Make-Ahead Slow Cooker or Oven Mashed Potatoes recipe out AND the other recipe for Best Company Mashed Potatoes. And not to worry if potatoes aren’t your thing! I have a teaser – a beautiful, easy and feast worthy Chocolate Glazed Tart coming up along with a couple of other fun Thanksgiving-y recipes.
When (and if) Spring comes, I can hardly get my mind off of Asparagus. And this Spring, I can hardly get my mind off this Shaved Asparagus Salad with Lemon Dijon Vinaigrette. It’s simple and elegant, fresh and bright and just a beautiful and somewhat unexpected salad.
These Roasted Sweet Potatoes & Brussels Sprouts are pretty special. Roasted to perfection, they’re gorgeous as is, but you’ll want to take these one step further: Finish them off with a sweet, tart White Balsamic Vinaigrette.
If there ever was a universal comfort, at least in the Midwest and maybe even the rest of the country, it has got to be Scalloped Potatoes. Rich and creamy, bubbly and hot golden brown deliciousness, pulled right from the oven and placed at the table! I mean c’mon! This is the recipe for Scalloped Potatoes, like the ones your Grandma made.