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Green Beans with Smokey Bacon Vinaigrette
Side Dish

Green Beans with Smokey Bacon Vinaigrette

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Make an ice bath by filling a large pot with ice and water; set aside.
  2. 2 Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
  3. 3 Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

By Frank 'exodus' Macera

Garlic Broccoli
Side Dish

Garlic Broccoli

4.2

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

By ESJESSI

Sweet and Sour Veggies
Side Dish

Sweet and Sour Veggies

4.3

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
  2. 2 In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

By annabell

Baby Greens with a Warm Gorgonzola Dressing
Side Dish

Baby Greens with a Warm Gorgonzola Dressing

4.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  2. 2 Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
  3. 3 Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

By Cheri

Red Cabbage Salad
Side Dish American

Red Cabbage Salad

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Mix red wine vinegar, canola oil, sugar, salt, seasoned salt, pepper, and onion powder in a bowl.
  2. 2 Place cabbage in a large glass bowl. Pour dressing over cabbage and toss to coat. Cover and refrigerate, 8 hours to overnight, stirring occasionally. Drain before serving.

By JORGINE

Brussels Sprouts Caesar
Side Dish

Brussels Sprouts Caesar

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry thoroughly.
  3. 3 Toss sprouts in a bowl with olive oil and paprika. Spread out on a baking sheet and sprinkle with sea salt.
  4. 4 Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
  5. 5 Make dressing: Whisk together heavy cream, Parmesan cheese, olive oil, lemon zest and juice, red wine vinegar, garlic, brown mustard, and paprika in a bowl until well combined.
  6. 6 Transfer whole sprouts and loose leaves to a serving bowl; pour in dressing and toss to combine.

By Allen Norvick

Shaved Brussels Sprouts with Bacon and Almonds
Side Dish American

Shaved Brussels Sprouts with Bacon and Almonds

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel-lined plate using a slotted spoon; set aside.
  2. 2 Add almonds and garlic to drippings in the skillet; cook briefly over medium heat until toasted. Add Brussels sprouts; quickly toss to coat with drippings. Sprinkle red wine vinegar over sprouts; toss to coat. Cook, stirring frequently, until sprouts are wilted. Off heat, stir in bacon; season with salt and black pepper.

By Boomdog02

Irish Heritage Cabbage
Side Dish European

Irish Heritage Cabbage

4.6

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 10 to 15 minutes.
  2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble and set aside.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Drain cabbage and transfer to a baking dish; drizzle with melted butter and sprinkle with crumbled bacon and nutmeg.
  5. 5 Cook under the preheated broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper, and vinegar as desired.

By JOELSGIRL

Italian Confetti Pasta Salad
Side Dish Italian

Italian Confetti Pasta Salad

4.4

Prep
10 min
Cook
10 min
Total
200 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
  2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
  3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Antipasto Salad for Picnics
Side Dish Italian

Antipasto Salad for Picnics

4.4

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Cook pasta in a pot of boiling salted water until al dente. Drain.
  2. 2 In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
  3. 3 Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

By It's A New Day

Braised Collard Greens
Side Dish American

Braised Collard Greens

4.8

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Add chicken stock, ham hocks, salt pork, onion, bay leaves, sugar, and pepper flakes to a large pot; bring to a boil. Reduce heat to a simmer; simmer for 30 minutes.
  2. 2 Add collard greens to the pot; bring to a boil. Reduce heat to a simmer; simmer until greens are tender, about 30 minutes. Season with vinegar, salt, and black pepper.

By THYME4MA

Chef John's Panzanella
Side Dish Italian

Chef John's Panzanella

4.8

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Working in batches if necessary, place bread into a large skillet and drizzle with 1/4 cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes.
  2. 2 Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes.
  3. 3 Mix tomatoes, vinegar, 2 tabelspoons extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
  4. 4 Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper.

By John Mitzewich

Avocado and Black Eyed Pea Salsa
Side Dish Mexican

Avocado and Black Eyed Pea Salsa

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
  2. 2 Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.

By wusz

Asparagus and Tomato Panzanella
Side Dish Italian

Asparagus and Tomato Panzanella

4.8

Prep
30 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
  3. 3 Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
  4. 4 Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
  5. 5 Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

By Sarahscakes

Gazpacho Slaw
Side Dish American

Gazpacho Slaw

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.
  2. 2 In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.
  3. 3 Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.

By florida gail

Best Greek Quinoa Salad
Side Dish Greek

Best Greek Quinoa Salad

4.8

Prep
15 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
  2. 2 Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

By AllisonKaye

Brazilian Collards
Dinner Latin American

Brazilian Collards

4.6

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
  2. 2 Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
  3. 3 Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

By Javagoddess

Easy Chimichurri Sauce
Latin American

Easy Chimichurri Sauce

5.0

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
  2. 2 Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
  3. 3 Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

By Chef Nate

Chilean Pebre Sauce
Appetizer Latin American

Chilean Pebre Sauce

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Combine scallions, tomatoes, cilantro, red wine vinegar, chili garlic sauce, garlic, olive oil, and garlic salt in the bowl of a food processor or blender; pulse until reaches desired consistency. Refrigerate to let flavors blend, about 2 hours.

By bdweld

Chimichurri Marinade
Dinner Latin American

Chimichurri Marinade

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Wash parsley and remove the larger stems.
  2. 2 Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

By phillyguy26

Chimichurri Roasted Potatoes
Dinner Latin American

Chimichurri Roasted Potatoes

5.0

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
  3. 3 Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
  4. 4 Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
  5. 5 Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
  6. 6 Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

By JennCrippen

Authentic Chimichurri
Pantry Latin American

Authentic Chimichurri

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
  3. 3 Pulse ingredients until desired consistency is reached.
  4. 4 Serve and enjoy!

By Avon- status quo PRO

Easy Chimichurri
Pantry Latin American

Easy Chimichurri

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
  2. 2 Refrigerate until flavors have blended, about 2 hours.

By mariap430