3 Tbsp. coconut vinegar or 2 Tbsp. apple cider vinegar (we used apple cider vinegar)
Pour the oil into a large skillet, setting the heat to medium. Once the oil’s hot, add in the onion, cooking it for 5-8 minutes or until the onion looks both translucent and is getting browned around the edges, stirring frequently during that time. Now add in the paprika, seasoning to taste with salt. Add the collard greens into the skillet a handful at a time, stirring long enough to wilt before adding in each additional handful. Cook the greens for 4 minutes or until all of them have wilted but still have a somewhat firm texture to them. Pour in the vinegar, stirring to combine. Add more salt if you think the dish needs it.
When we took a bite of this, we thought it tasted good but we weren’t sure if it was good enough to post. Once we added a few additional splashes of vinegar though, we knew this was something worth posting ! Between the sweetness from the onion and the delicious tanginess from the apple cider vinegar, it works beautifully with the flavor of the collard greens.
2 Tbsp. olive oil (we used Colavita extra-virgin olive oil)
1 tsp. jarred minced garlic*
1 tsp. dried Italian seasoning
½ tsp. dried crushed red pepper
½ tsp. salt (we used table salt)
Preheat your oven to 450 degrees. Take a baking sheet and line it with aluminum foil, setting it off to the side for now. Take your zucchini and cut it lengthwise into quarters, cutting each piece now in half crosswise. Place the zucchini in a mixing bowl, adding in the oil and remaining ingredients afterwards. Toss the zucchini to coat and spread it out in a single layer on the lined baking sheet. Cook in the oven for 15 minutes or until they’re tender and look golden brown, flipping them over after 7 minutes.
Makes 4 servings.
*Normally we always use fresh garlic but we were in a rush today so we followed the recipe and wouldn’t you know it worked !
This is quickly becoming a favorite dish of ours because it is ridiculously quick and easy to make ! The zucchini was tender but there were a few pieces that started to turn mushy so we’d recommend shaving a minute or two off the cooking time. We loved the flavor of this dish though, the Italian seasoning really comes through and there’s a nice level of heat in this as well. The olive oil practically gives the zucchini a buttery quality. We hope you enjoy this as much as we do !
Steam the green beans for 4 minutes or until they get crisp-tender, draining them afterwards.
While the green beans are steaming, take a large mixing bowl out and whisk together the mint and remaining ingredients. Once the green beans are done steaming, add them to the bowl and toss them so they get coated in the dressing.
This is a delicious veggie side dish ! The green beans had a nice bite to them and the dressing was nice and bright tasting. You do taste the mint in this but it’s not overwhelming, it’s just a nice background flavor to the lemon juice in the dressing. This is supposed to serve 4 but it’s delicious enough that mommy and me finished it off all by ourselves !
This recipe came from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
3 lbs. red potatoes, cut into 1-inch cubes (since they never said if they wanted the skin left on or not, we decided to leave the skin on)
½ cup olive oil (we used extra-virgin olive oil)
3 Tbsp. lemon juice
2 Tbsp. minced fresh basil
2 Tbsp. minced fresh parsley
1 Tbsp. red wine vinegar
1 tsp. grated lemon peel
¾ tsp. salt
½ tsp. pepper (we used freshly ground black pepper)
1 small onion, finely chopped (we used a yellow onion)
Place the potatoes in a large saucepan and fill it up with enough water to cover the potatoes. Turn the heat up high enough for boiling to occur. Once boiling, turn the heat down so it’s at a simmer and put the lid on, cooking the potatoes for 10-15 minutes or until tender. While the potatoes are cooking, take a small bowl out and whisk together the oil, lemon juice, basil, parsley, vinegar, lemon peel, salt and pepper.
Drain the potatoes and place them in a large mixing bowl, adding in the onion afterwards. Drizzle the vinaigrette over the potatoes, tossing them afterwards to make sure they’re fully coated. Serve warm or stick them in the fridge to get chilled before eating.
This is a really nice bright potato salad thanks to the lemon and vinegar. You can also really taste the herbs in this and it all works great together. The potatoes are nice and tender so it’s great having a crunch from the onions.
1 (1-pound) head savoy cabbage, thinly sliced (about 8 cups)
2 cups thinly sliced scallions
2 cups thinly sliced carrots (we used 2 cups of julienned carrots)
½ cup Kimchi Base Sauce (recipe for the Kimchi Base Sauce below)
1 tablespoon unseasoned rice vinegar
Take a large bowl out and add all the ingredients to it, tossing to combine. Serve immediately.
Kimchi Base Sauce
6 garlic cloves
1 ¾ cups (14 oz.) water
1 cup coarse gochugaru (Korean red pepper flakes) (we couldn’t find any gochugaru so we just used ½ cup red pepper flakes and ½ cup of Annie Chun’s gochujang sauce)
½ cup granulated sugar
¼ cup table salt
1 tablespoon freshly ground black pepper
Add the garlic and ½ cup of water to a blender and process until smooth, stopping when needed to scrape down the sides.
In a large bowl add the remaining ingredients to it, stirring to combine until the sugar’s completely dissolved. Mix in the garlic mixture. Store in the fridge in an airtight container for up to 2 months. Makes about 2 ½ cups.
This is a spicy slaw but it makes you want to keep coming back for more ! If there’s one downside to it, it’s that thanks to the Kimchi Base Sauce, the slaw is kind of salty. Next time we make this we’ll cut down on the amount of salt added in.
We got this recipe from the cookbook “the South’s Best Butts”.
We weren’t paid in any form to promote Annie Chun or the “the South’s Best Butts”.
1 cup dry converted white rice (we used Uncle Ben’s)
1 avocado, pureed
¼ cup each minced fresh cilantro and scallions
1-2 Tbsp. minced serrano chile or jalapeño (we used 2 tablespoons of minced jalapeño)
1 Tbsp. each extra-virgin olive oil and white wine vinegar
Salt to taste (we used kosher salt)
Cook the rice based off the directions found on the package it came in.
Mix in the avocado, cilantro, scallions, jalapeño, oil and vinegar. Take a bite and season to taste with salt.
We really loved this dish. Avocado is the primary thing you’ll taste but you still get some flavor from the other components. It didn’t bother us but you will get a crunch in this from the jalapeño just giving you a heads up so you don’t accidentally think your rice is undercooked.
We got this recipe from Cuisine at Home.
We weren’t paid in any form to promote Cuisine at Home or Uncle Ben’s.