Sides As Meals – Tortellini Pasta Primavera

In our house it is necessary to have food available for breakfast, lunch, and dinner. Being that we don’t practice the art of eating out, everyone who isn’t home during any of these meals, either packs it or starves. That is why when I am planning meals, I always plan on leftovers in some form or other. This goes for main dishes as well as sides.

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Homemade Sauerkraut – Revisited- Easy Fermenter Fermenting Lids

Homemade sauerkraut is by far one of the easiest side dishes to make and so much better than store-bought. In the past, I made sauerkraut in mason jars with standard canning lids. The trouble with this, is the fermenting process could not be regulated easily and some of the finished product had to be discarded because of mold or spoilage.

Fancying-Up Peppers – Greek-Style Stuffed Roasted Peppers

One of my new favorite cheeses to cook with is feta. Sure I’ve used it for years in Greek salad and enjoyed it on pizza as a special treat, but other than tossing a few crumbles on grilled chicken on occasion, that was pretty much it.

When Hubby and I discovered borek (click HERE for my recipe), made with Bulgarian feta, well that was just the cat’s meow. Teaching myself to make borek at home opened up more opportunities to use feta cheese and the opportunities keep on coming.

Potato Skins On The Barbie

Potato skins are one of those fun foods that work well as an appetizer or a side dish. When you cook them right on the barbecue though, well then it becomes a challenge to actually get them to the table to serve in any form. Not eating each and every potato hot off the grill is not easy, especially when you top them with a ton of melty cheese and crumbled bacon.

Heirloom Recipe – Pickled Beet Salad

I love recipes that have been passed down through the generations. This recipe for pickled beets was passed down to me by my grandmother. It is super easy, quick, and absolutely delicious. It is my favorite way to eat beets, and even after I tried canning pickled beets, I still prefer the original. Now I just can pickled beets because it’s easier than pressure canning them. I use the beets from the jars, but discard the pickling brine and use the recipe below. They turn out perfectly.