A fabulous side dish for Easter!
No matter what you call them, these Funeral Potatoes belong on your Easter menu!!
Full recipe here: http://www.tasteandtellblog.com/funeral-potatoes/
When preparing your Easter menu, don't forget about the side dishes. Back For Seconds is sharing delicious options!
Here's a side dish recipe that's simply SMASHING: http://spr.ly/60048b0Bu
This side dish recipe is SMASHING: http://spr.ly/6180B0U4n
Side dish goals. Get the recipe: http://martha.ms/6185BR6oF
The perfect side dish for just about any meal!
Our parmesan baked potato halves are seriously amazing, one of our most popular recipes!
recipe: http://www.favfamilyrecipes.com/parmesan-baked-potato-halv…/
Now that's a delicious looking potato.
Find more great potato side dish recipes here: http://www.nobiggie.net/25-potato-side-dishes/
These PARMESAN GARLIC ROASTED POTATOES will become a family favorite side dish!!
PRINTABLE RECIPE HERE: http://therecipecritic.com/…/parmesan-garlic-roasted-potat…/
Our friends at Southern Living sure know how to make the most of out of a short ingredient list.
No. 1: Mark Bittman's go-to recipe for Brussels sprouts.
Time to start planning! (via Martha Stewart )
The main event isn’t just about the turkey, there are all the sides to think about too. Grab some inspiration from this big handful of recipes, from the very best roasties, right through to oozy bakes and gorgeous greens. Get the recipe: http://jamieol.com/Djsr7q
Need a change from munching on green salad? How about a crunchy daikon salad? Use a mandolin slicer or julienne the daikon for a crunch-tastic side dish!
RECIPE ▶ bit.ly/DaikonSalad
!['Southwestern Quinoa Salad with Chili-Lime Dressing by @[190627940959319:274:Janet and Greta Podleski] Serve this colorful, high-fiber, low-sodium salad as a flavor-packed side dish to any grilled meats or by itself as a satisfying lunch.
Ingredients
Salad:
1 cup uncooked quinoa, rinsed
1 ¾ cups reduced-sodium vegetable broth
1 cup quartered grape tomatoes
1 cup no-salt-added canned black beans, drained and rinsed
1 cup whole-kernel corn
1 cup diced orange bell pepper
½ cup chopped green onions (with white parts)
1 small jalapeno pepper, very finely minced
2 to 3 tbsp minced fresh cilantro
Dressing:
3 tbsp freshly squeezed lime juice
2 tbsp olive oil or avocado oil
2 tsp honey
½ tsp each ground cumin and chili powder
¼ tsp freshly ground black pepper
Directions
Combine quinoa and vegetable broth in a medium pot. Bring to a boil. Reduce heat to low and simmer, covered, for about 15 to 20 minutes, or until quinoa has absorbed all liquid and is tender (check package for exact cooking time). Be careful not to burn it! Remove from heat (leave lid on pot) and let stand for 10 minutes. Uncover and let cool completely.
Transfer cooked and cooled quinoa to a large bowl. Add tomatoes, beans, corn, bell pepper, onions, jalapeno and cilantro. Mix well.
In a small bowl, whisk together all dressing ingredients. Pour over salad. Mix well. Cover and refrigerate at least 4 hours before serving.
Makes 6 servings
Per serving (1 cup): 243 calories, 7.4 g total fat (0.7 g saturated fat), 6 g protein, 38 g carbohydrate, 7.2 g fibre, 0 mg cholesterol, 182 mg sodium'](https://web-archive.nli.org.il/National_Library/20161226072333im_/https://fb-s-c-a.akamaihd.net/h-ak-xfl1/v/t1.0-0/p100x100/17191465_635296780001245_1867184035556084211_n.jpg?oh=9721320b1c59913cdc965cd0a438b63d&oe=5984F314&__gda__=1502041395_964f0996c0d7193101cb7745ae3093b6)
