Going to a picnic or a pot luck?  Check out these recipes for side and salad ideas.

1 head cabbage, cored
3 tbsp. salt
filtered water
1 cup coconut milk
1 cup unsweetened coconut
1 tbsp. honey
2 pineapples, peeled, cored, and cut into 1" chunks
3 bananas, peeled and sliced
1 can white beans, drained and rinsed
1 avocado, cubed
juice from 1/2 a lime
1-2 tbsp. olive oil
1/2 tsp. salt
pinch cayenne pepper
In a food processor, combine all ingredients and process until smooth.  Serve with pita chips, pretzels, or celery and carrots.
1 can white beans, drained and rinsed
1 avocado, cubed
juice from 1/2 a lime
1-2 tbsp. olive oil
1/2 tsp. salt
pinch cayenne pepper
1 can (15 oz.) black beans, rinsed and drained
3 avocados, diced
1 cup cucumber, peeled, seeded, and chopped
1 cup tomatoes, seeded and chopped
1/2 cup green onions, thinly sliced
1 bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. lemon juice
2 tbsp. cider vinegar
1 tbsp. olive oil
1 tsp. cumin
1/2 tsp. oregano
1 tsp. salt
dash pepper
In a large bowl, combine black beans, avocados, cucumber, tomatoes, green onions, bell pepper, and jalapeno.  In a small bowl, whisk together lemon juice, vinegar, olive oil, cumin, oregano, salt, and pepper.  Pour over vegetables and toss to combine.  Cover and refrigerate at least 1 hour before serving.
1 can (15 oz.) black beans, rinsed and drained
3 avocados, diced
1 cup cucumber, peeled, seeded, and chopped
1 cup tomatoes, seeded and chopped
1/2 cup green onions, thinly sliced
1 bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. lemon juice
2 tbsp. cider vinegar
1 tbsp. olive oil
1 tsp. cumin
1/2 tsp. oregano
1 tsp. salt
dash pepper
1 1/2 cups flour or flour substitute
1/2 cup rice milk
3 eggs
Bring water to a high boil.  Combine all ingredients well.  Drop spoonfuls into the boiling water and cook for 5 minutes or until the dough floats to the top of the water.  Serve like dumplings or with Chicken Paprikash.
1 1/2 cups flour or flour substitute
1/2 cup rice milk
3 eggs
3 lbs. potatoes, peeled and cubed
3 cups hot water
1/2 cup fresh lemon juice
1/3 cup olive oil
1 1/2 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
8 cloves garlic, minced
1/4 cup chopped fresh parsley
Place the cubed potatoes, water, lemon juice, and oil in a 12x18" baking dish or roasting pan.  Season with oregano, salt, pepper, and garlic.  Roast at 425, uncovered, until potatoes are brown and the water has evaporated, about 60-90 minutes.  Stir the potatoes every 30 minutes as they bake.  Stir in the parsley and serve.
3 lbs. potatoes, peeled and cubed
3 cups hot water
1/2 cup fresh lemon juice
1/3 cup olive oil
1 1/2 tsp. oregano
2 tsp. salt
1/2 tsp. pepper
8 cloves garlic, minced
1/4 cup chopped fresh parsley
1 cup quinoa
15 oz. can black beans, drained and rinsed
2 cups cherry tomatoes, halved
1 cup fresh cilantro, chopped
zest of 1 lime
juice of 4 limes
1/4 cup olive oil
1/4 cup white vinegar
2-3 cloves garlic
1 tsp. salt
1/4 tsp. pepper
2 avocados, pitted, peeled, and diced
Prepare quinoa according to package directions.  Meanwhile, in a large mixing bowl, combine beans, tomatoes, cilantro, and zest.  In a blender, cream together lime juice, olive oil, vinegar, garlic, salt, and pepper.  Fluff quinoa and add to bean mixture along with avocado.  Pour dressing over all and gently fold together.  Serve warm or cold.
1 cup quinoa
15 oz. can black beans, drained and rinsed
2 cups cherry tomatoes, halved
1 cup fresh cilantro, chopped
zest of 1 lime
juice of 4 limes
1/4 cup olive oil
1/4 cup white vinegar
2-3 cloves garlic
1 tsp. salt
1/4 tsp. pepper
2 avocados, pitted, peeled, and diced
2 tbsp. oil plus more for frying
3 cloves garlic, minced
1 tbsp. ginger, minced
2 green onions, sliced
1 red chili, minced
1 cup cabbage, shredded
4-6 shiitake mushrooms, chopped
2 tbsp. "soy" sauce
2 tbsp. fish sauce
2 tbsp. lime juice
1 tsp. sugar
2 cups bean sprouts
1/2 cup cilantro, chopped
1/2 cup basil, chopped
12-16 rice paper rolls
thai sweet chili sauce
Heat 3" of oil in a large saucepan to 350 degrees.  Place 2 tbsp. oil in a large skillet over medium to high heat.  Add garlic, ginger, green onion, and chili.  Stir fry until fragrant (about 1 minute).  Add cabbage and mushrooms and stir fry until just softened (about 3-4 minutes).  In a small bowl, combine "soy" sauce, fish sauce, lime juice, and sugar.  Add sauce to skillet along with bean sprouts, cilantro, and basil.  Stir just to combine and remove from heat.  To assemble rolls, dip rice paper, one at a time, in a bowl of warm water.  Place on a clean work space and add a heaping tablespoon of the filling.  Wrap roll by folding in side nearest to you, then sides, and tightly rolling away from you.  Drop each roll into the oil in batches, allowing to fry for 3-4 minutes or until golden brown.  Drain on paper towels.  Serve spring rolls with thai sweet chili sauce.
2 tbsp. oil plus more for frying
3 cloves garlic, minced
1 tbsp. ginger, minced
2 green onions, sliced
1 red chili, minced
1 cup cabbage, shredded
4-6 shiitake mushrooms, chopped
2 tbsp. "soy" sauce
2 tbsp. fish sauce
2 tbsp. lime juice
1 tsp. sugar
2 cups bean sprouts
1/2 cup cilantro, chopped
1/2 cup basil, chopped
12-16 rice paper rolls
thai sweet chili sauce
2 lbs. potatoes, cut into 3/4" chunks
2 avocados
2 tbsp. lime juice
1 tsp. salt
pinch cayenne pepper (optional)
1 tomato, chopped
1 red onion, finely chopped
1 cucumber, finely chopped
2 tbsp. chives
Put potatoes in a pot and cover with water.  Bring to a boil and cook 15-20 minutes or until potatoes are fork-tender.  Drain and set aside to cool.  Once potatoes have cooled, prepare the dressing.  Split the avocado in half, remove the seed, and scoop meat into a food processor.  Add the lime juice, cayenne if using, and salt and puree until smooth.  Once smooth and creamy, add the tomato and onion.  Pulse until they are incorporated but not completely blended.  Put the potatoes and cucumbers into a large bowl and mix them up.  Add the dressing and mix well.  Add salt if desired.  Chill until ready to eat.  Top with chives.
2 lbs. potatoes, cut into 3/4" chunks
2 avocados
2 tbsp. lime juice
1 tsp. salt
pinch cayenne pepper (optional)
1 tomato, chopped
1 red onion, finely chopped
1 cucumber, finely chopped
2 tbsp. chives
3/4 cup mayonnaise
4 slices bread
1 lb. bacon, cooked and chopped
2 tbsp. red wine vinegar
4 cups cherry tomatoes, halved
10 oz. romaine lettuce, chopped
salt and pepper to taste
Spread mayonnaise on both sides of bread slices and transfer to a baking sheet.  Bake at 475 for 8-10 minutes or until golden.  Let cool 5 minutes, then cut into 1" croutons.  Whisk remaining 1/2 cup mayonnaise and vinegar in a large bowl.  Add lettuce, bacon, and cherry tomatoes and toss with dressing.  Top with croutons, season with salt and pepper, and serve.
3/4 cup mayonnaise
4 slices bread (white, wheat, or gluten-free)
1 lb. bacon, cooked and chopped
2 tbsp. red wine vinegar
4 cups cherry tomatoes, halved
10 oz. romaine lettuce, chopped
salt and pepper to taste
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>
Page 2 of 17

Terms of UsePrivacy Policy
Copyright © 2016 • Intolerant Offspring • All Rights Reserved