Category: Side Dish

Easy Crock Pot Pinto Beans Main

Easy Crock Pot Pinto Beans

Delicious vegetarian pinto beans that are slow-cooked to perfection. This crockpot recipe not only makes great beans, it also makes a great broth for soups and more.


1 pound dry pinto beans
½ cup mirepoix
1 ½ teaspoons sea salt
3 garlic cloves, minced
2 bay leaves
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
7 cups water
4 cups veggie broth


Check the beans for any bad ones and remove them. Rinse remaining beans.

Add all ingredients to the crockpot.

Cook on medium high for 8 hours, until beans are tender.

There will be leftover liquid. You can serve the beans kinda soupy or strain them out. The leftover liquid can be used later in soup stocks.

To store the beans, place them in an airtight container in the fridge. You can freeze them for up to 6 months.

These beans are great as a side to any Mexican dish but make great tacos, nachos, and burritos too.

Easy Crock Pot Pinto Beans Main

Roasted Asparagus with Hard Boiled Egg Main

Roasted Asparagus with Hard Boiled Egg

Here’s a great vegetarian side dish of lemon-roasted asparagus with crumbled hard-boiled egg over the top. Plus food storage tips for asparagus and how to tell if your eggs are fresh or not.


2 bunches fresh asparagus
2 tablespoons olive oil
¾ teaspoon sea salt
teaspoon ground black pepper
1 tablespoon lemon juice
Lemon slices
3 hard boiled eggs


Preheat the oven to 425 degrees F.

Trim off the very ends of the asparagus. Watch my video here on how to cut asparagus to learn more about that.

Lay the asparagus out on a half-size baking sheet or a sheet large enough where they lay in an even layer.

Drizzle with the olive oil and, using your hand, roll the asparagus back and forth to fully coat. Sprinkle it with salt and pepper. Squeeze fresh lemon juice over the asparagus and top off with sliced lemons.

Roast the asparagus until it is easily pierced with a fork, about 10 minutes for thinner spears, 15 minutes for thicker ones.

Dice the hard-boiled eggs with an egg slicer. Slice one way, rotate the egg 45 degrees, and slice again.

Once roasted, transfer the asparagus to a serving plate. Add more salt, pepper, and lemon juice if desired.

Top with the diced egg and serve. Enjoy!

Roasted Asparagus with Hard Boiled Egg Main

Broccoli with Cheese Sauce Main

Broccoli with Cheese Sauce

This is a great side dish for getting more broccoli into your diet. The homemade cheese sauce is easy to make and great not just on broccoli, but cauliflower, nachos, or baked potatoes.


1 lb fresh broccoli
1 tablespoon sea salt, divided
2 tablespoons butter
1 tablespoon flour
1 cup milk
1 cup shredded cheddar cheese


Create a roux by warming and melting the two tablespoons of butter in a large skillet and adding one tablespoon of flour. Whisk well until all of the flour is incorporated. If you like your sauce on the thicker side, use 2 tablespoons of flour.

Slowly add in 1 cup of milk. While whisking to combine, bring the mixture to a low simmer over a medium heat. Do not boil. Once it is simmering, cook for 2 minutes.

Why the mixture is coming up to a simmer, bring a sauce pot filled with water to a boil. Add the sea salt, minus a pinch or two.

Add the broccoli and cook for 1 minute, just until it turns a brighter green. It will be on the crunchy side, cook for 2 minutes longer for a more tender broccoli.

Once the broccoli is cooked as desired, transfer it to an ice bath to stop the cooking. Let rest for a few minutes but do not chill the broccoli for too long. You just want to stop it from cooking.

After the milk mixture has cooked for 2 minutes, remove from heat. Add in the cheddar cheese, ¼ cup at a time, stir until fully melted and incorporated, then repeat. Do until all cheese is mixed in. Do not do this step over any heat as the sauce can break.

Salt the sauce with the pinch of salt if needed.

Pour the sauce over the broccoli and serve. Enjoy!

Broccoli with Cheese Sauce Main

Easy Oven Roasted Mushrooms Main

Easy Oven Roasted Mushrooms

Get ready to shroom with this easy and tasty roasted mushroom recipe. You’ll learn to create perfectly roasted mushrooms, either as a side or for any of your favorite dishes.


1 tablespoon olive oil
1 lb mushrooms, washed & trimmed
½ teaspoon sea salt
teaspoon black pepper
1 tablespoon chopped parsley


Preheat oven to 450 degrees F.

In a mixing bowl, toss the mushrooms with olive oil, salt, and pepper.

Place the mushrooms on a quarter-sized baking sheet (13 X 9.5 inches) and spread them out in an even layer.

Roast the mushrooms in the oven for 20 minutes, stirring on occasion. If the shrooms release a lot of liquid and it isn’t burning off, drain off the liquid from the tray and return them to the oven. Roast until nicely browned and your house smells amazing.

Finish the roasted mushrooms off with chopped parsley and serve.

Easy Oven Roasted Mushrooms Main


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