Side Recipes

Potato Pizzas

🍴 Yield: 4 servings ◷ Time: 1 hour

This was our staple dinner while staying in Gabarus, Nova Scotia and eating lobster off the wharf everyday.

Ingredients

7 yellow potatoes, sliced lengthwise
1/4 cup olive oil
1 Tbsp salt
1 cup jalapeno monterey jack cheese, sliced
1 cup mozzerella cheese, sliced

Directions

1 In a large bowl, toss 7 potatoes with ¼ cup oil and 1 tbsp salt. Spread on a baking pan lined with parchment paper and bake at 350°F for 45 minutes, or until cooked through.

2 Heap generous amounts of cheese on cooked potatoes and bake for a few more minutes, until cheese is melted.

Pan Fried Veggies

🍴 Yield: 4 servings ◷ Time: 10 minutes

Quick and easy, these veggies are the perfect side to whip up and serve with any meal. When we met, my husband cooked this for me with steak and berries for breakfast and I fell in love.

Ingredients

1 onion, sliced
1/2 bulb garlic, chopped
1 red pepper, sliced
4 oz mushrooms, sliced
1 cup spinach

Directions

1 In a saucepan, sauté 1 onion, ½ bulb garlic, and 1 pepper until tender. Add 4 oz mushrooms and cook for a few minutes before adding 1 cup spinach, and cook until tender and the spinach water is cooked off.

2 Serve as a topping on anything.

Beet Orzotto

🍴 Yield: 5 servings ◷ Time: 45 minutes

We grow a bunch of beets in our garden and this is a great way to use them. You can never go wrong with homemade pesto on the side.

Ingredients

Orzotto

2 Tbsp olive oil
1 onion, finely chopped
Salt
Pepper
3 cloves garlic, chopped
1 1/2 cups orzo
1 beet, grated (2 cups)
3 cups vegetable stock
1/4 cup mozzarella, shredded
Sour cream
Green onions, chopped

Pesto

1/4 cup pine nuts
1 Tbsp lemon juice
1 clove garlic
Salt
Pepper
1 cup fresh basil leaves
2 Tbsp olive oil
1/4 cup parmesan cheese, shredded

Directions

Orzotto

1 Heat 2 Tbsp oil in a large skillet on medium. Add 1 onion, season with salt and pepper, and cook for 5 minutes. Stir in 3 cloves garlic and cook 2 minutes.

2 Stir in 1 ½ cups orzo and 1 beet, then add 3 cups stock, and bring to a simmer. Simmer until orzo is barely tender, 10 to 12 minutes. Remove from heat and stir in ¼ cup cheese.

Pesto

1 In a food processor, combine ¼ cup pine nuts, 1 Tbsp lemon juice, 1 clove garlic, salt and pepper. Pulse until well chopped.

2 Add 1 cup basil leaves and pulse until combined.

3 Add 2 Tbsp olive oil and pulse until combined. Add ¼ cup parmesan and pulse briefly. For smoother pesto, add more olive oil.

4 Serve beet orzotto with pesto and sour cream, then sprinkle with green onions.

Creamy Green Onion Soup

🍴 Yield: 6 servings ◷ Time: 1 hour

Our neighbours grew huge green onions in their backyard and had too much to use themselves so they gifted us a bunch and I used this recipe to use them up. Absolutely deliscious with grilled cheese sandwiches.

Ingredients

2 Tbsp olive oil
1 onion, chopped
2 cups green onions, chopped
4 potatoes, chopped
3 cups vegetable stock
2 cups whipping cream
Salt
Pepper
1 cup white cheddar cheese, shredded

Directions

1 Heat the 2 Tbsp olive oil in a pot and add the onion and 2 cups green onions. Cover and cook for 10 minutes over low-medium heat, until tender.

2 Add 4 potatoes and 3 cups stock, and bring to a boil. Cover and simmer for 30 minutes, until the potatoes are tender.

3 Remove from heat and puree using a blender, then return mixture back to the pot.

4 Add 2 cups cream and season with salt and pepper. Bring to a boil.

5 Serve in a bowl topped with shredded cheese.