“Super-Easy Sides”

Roasted Butternut Squash


  • 2-3 pounds of butternut squash, peel and seeds removed, and cut into 1-inch chunks  (1 -2 large squashes, or for a short-cut, buy it pre-chopped in chunks at the grocery store)
  • 3 tablespoons virgin olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper


  • Preheat oven to 400F
  • Toss together all ingredients
  • Arrange in a single layer on a sheet pan, and roast 25-30 minutes (or until tender), turning once midway through cooking.

Thanks to Ina Garten and The Food Network for the original version of this recipe!

Magic Spinach, Pear, and Pomegranate Salad with Gorgonzola

(It’s magic, because even with people who normally refuse to eat vegetables, this salad DISAPPEARS!)


  • 8 cups baby spinach
  • 1 ripe pear, sliced thinly
  • 1/3 cup pomegranate seeds
  • 2 ounces gorgonzola

To prepare:

Thank you to Guy Fieri of The Food Network for the original version of this salad (I’ve modified parts of it) 🙂

Duck Fat Brussels Sprouts


*watch out – even family members who don’t typically eat Brussels sprouts will become dangerous when you cook them in this recipe! Read More

Green Beans Gremolata

(Total Time: 20 minutes)
Yield: 4-6 servings

• 1 pound – French green beans, trimmed
• 2 Tbsp. – pine nuts
• 2 tsp. – minced garlic (2 cloves)
• 1 Tbsp. – grated lemon zest (from 2 lemons)
• 3 Tbsp. minced fresh flat-leaf parsley
• 3 Tbsp. freshly grated Parmesan cheese
• 2/13 Tbsp. good olive oil
• Kosher salt
• Freshly ground black pepper

1. Bring a large pot of water to a boil. Add green beans and blanch 2 to 3 minutes, until tender but still crisp. Drain beans in colander and immediately put them in a bowl of ice water to stop the cooking and preserve their bright green color.
2. Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.
3. To make gremolata, toss garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.
4. When ready to serve, heat olive oil in a large sauté pan over medium high heat. Drain beans and pat dry. Add beans to skillet and sauté, turning frequently, 2 minutes, until coated with olive oil and heated through. Remove from heat, add gremolata, and toss well. Sprinkle with ¾ tsp. salt and ¼ tsp. pepper to taste and serve hot.

Recipe courtesy of: Oprah Magazine

Perfect Popovers

(Prep 10 minutes, Cook Time: 35 minutes)

Yield: 6 Servings

*If you think popovers are too complicated, think again. They LOOK like you’re Julia Childs, with minimal effort! Think of it like a kitchen mike drop 🙂


  • 4 Tbs. (1/2 stick) – unsalted butter, melted
  • 6 eggs, lightly beaten
  • 2 cups – milk
  • 2 cups – all-purpose flour
  • 1 tsp. – salt
  • Unsalted butter for serving (optional)




  1. Preheat an oven to 450°F. Spray the wells of a standard 6-cup popover pan with nonstick cooking spray. Pour 1/2 tsp. of the melted butter into each cup.
  2. In a bowl, whisk together the eggs and milk, then whisk in 2 Tbs. of the melted butter.
  3. In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Divide the batter among the prepared cups and bake for 20 minutes. Reduce the oven temperature to 325°F and bake for 15 minutes more. Remove from the oven and invert the pan onto a wire rack.
  4. Let the pan cool, then spray the wells with nonstick cooking spray, pour 1/2 tsp. of the melted butter into each one, and bake the remaining batter. Serve immediately with butter.


Recipe courtesy of Williams-Sonoma Kitchen.