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

2 avocados
1/3 cup self-rising flour
1 tsp. oil
1 tsp. corn starch
dash salt
dash white pepper
1/4 cup water
oil for frying
Heat 1/2" oil in a medium saute pan.  Cut avocados into six to eight pieces.  Combine flour, oil, corn starch, salt, and white pepper.  Coat avocado pieces with batter.  Spoon into pan and fry until golden on each side.
2 avocados
1/3 cup self-rising flour
1 tsp. oil
1 tsp. corn starch
dash salt
dash white pepper
1/4 cup water
oil for frying
1-2 sweet potatoes
1-2 potatoes
5-7 carrots
5-7 parsnips
1/4 cup olive oil
salt and pepper
italian herbs (optional)
Cut vegetables into 1" chunks.  Toss with olive oil, salt, pepper, and herbs to taste.  Bake at 400 for 25-35 minutes or until tender.
1-2 sweet potatoes
1-2 potatoes
5-7 carrots
5-7 parsnips
1/4 cup olive oil
salt and pepper
italian herbs (optional)
5 medium potatoes
oil for frying
Peel and cut potatoes into small sticks.  Place in colander and rinse until water runs clear.  Place in a large bowl with ice water and place in fridge for 30 minutes to an hour.  Drain water and pat until dry.  Meanwhile, heat oil in a large pot to 350 degrees.  Place a few handfuls of potatoes into oil and cook until golden but still limp, about 10 minutes.  Drain on paper towels to remove excess grease.
5 medium potatoes
oil for frying
1/2 cup dry quinoa
2 cups vegetable broth
2 cups spinach
1 cup cilantro
1/4 cup onion
2 cloves garlic
juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash salt and pepper
1 can (15 oz.) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved (optional)
2 avocados, diced
In a medium saucepan, soak quinoa in vegetable broth for about 15 minutes.  Bring to a boil, reduce heat and let quinoa simmer, stirring occasionally.  Cook for about 25-30 minutes or until liquid absorbs.  Remove from heat and put a lid on it.  Pour into a large bowl and set aside.  In a food processor, pulse spinach, cilantro, onion, and garlic until finely diced.  Add greens to bowl.  In a medium bowl, whisk together lemon juice, zest, mustard, olive oil, agave, cumin, salt, and pepper.  Pour into bowl.  Stir well to combine.  Add chickpeas, tomatoes, and avocado and fold in gently.  Refrigerate for 10-15 minutes before serving.
1/2 cup dry quinoa
2 cups vegetable broth
2 cups spinach
1 cup cilantro
1/4 cup onion
2 cloves garlic
juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash salt and pepper
1 can (15 oz.) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved (optional)
2 avocados, diced
1 can green beans
1 can wax beans
1 can garbanzo beans
1 can kidney beans
1 can black beans
1/2 cup bell pepper
1/2 cup onion
1/2 cup celery
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
1/2 tsp. salt
1/4 tsp. pepper
1 beetroot, peeled and diced
2 cups chickpeas (canned or freshly made)
2 cloves garlic
1 tsp. cumin
1/2 tsp. salt
1-2 tbsp. olive oil
1 small head green cabbage, shredded
1 tsp. salt
2/3 cup sugar
1/3 cup vinegar
1 cup whipping cream
1 can (15 oz.) black beans, drained
1-2 cloves garlic
4 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. white wine vinegar
1/2 tsp. cumin
salt and pepper to taste
8-10 red potatoes, quartered
2 tbsp. olive oil
1-2 tsp. thyme or italian seasoning
1 tsp. salt
16 oz. can chickpeas, liquid reserved
10 oz. can rotel, drained
1 garlic clove
Pinch of salt
1 tsp. cumin powder
Olive oil to desired consistency
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