Campfire Potatoes - total time 40 minutes

Although our camping weekend was cut short due to storms and possible tornadoes (no real safe spot from lightning and tornadoes in a tent with metal rods), we still had a great time while we were there!

The first night was really just getting down there, setting up camp, making some dinner, and eating some s'mores.  :)  While we were sleeping, something took Snoop's water bowl... probably a raccoon.  And then Snoop was out wandering campsite for who knows how long before we noticed he slipped out of the tent!

The next day was full of kayaking, a short hike, and cooking on the campfire.  I don't have a lot of experience cooking with fire, but everything turned out really delicious.  Maybe it's because bacon was involved... maybe it was campfire.

These campfire potatoes are really easy!  Just slice everything up, layer it in a cast iron pan or dutch oven, cover it, and enjoy the fire and the smells of yummy potatoes.

Broccoli Cauliflower Gratin - total time 35 minutes

It's Thursday and that means it's cruciferous vegetable night!  

I don't know what it is about cauliflower, but I have always thought it needs to be paired with broccoli.  Whether one a vegetable tray or in a meal... if there is cauliflower, the broccoli is always right there beside it.  I never have those thoughts about broccoli... just cauliflower.  Maybe it's because they're the only vegetables that look like little trees... so when you have the white tree, you need the green tree?  Odd.

So, some times you need a little help to get some one to eat their vegetables.  One bad experience can prevent them from ever trying it again.  Also, one person saying they don't like vegetables is enough to make no one like them.  To combat this negativity, start them off with a delicious cheesy version and then work your way toward roasted or steamed veggies.  That is exactly how I started with brussel sprouts... started with a gratin and now they are one of my favorites!

Stuffing Muffins - total time 45 minutes

So one time in high school, I made a box of Stove Top stuffing and ate the whole thing for dinner!  Ick!  Just think of all the sodium and preservatives in that heaping plate.  I wasn't even a big fan of stuffing... I was just hungry and that was the easiest thing to make.  I avoided stuffing for years afterward...

Fast forward to today and I still can't eat Stove Top... but homemade stuffing, now that is a different story.  Using artisan crusty bread with fresh vegetables and veggie stock makes this side dish stand out.  I wanted to make a traditional Thanksgiving meal this year... turkey with sage and rosemary, buttermilk mashed potatoes, green bean casserole... and of course stuffing.  I also wanted to have a bread basket, whether it be rolls or croissants... but there are already so many carbs involved in Thanksgiving.  So bake the stuffing in a muffin pan and... voila... you get both!  Stuffing in perfect individual serving sizes that can be passed around in a bread basket, no serving utensils required.

Crispy Roast Potatoes - total time 45 minutes

Still trying to come up with another side for your Thanksgiving feast?  Tired of mashed potatoes?  (Although that has always been one of my favorites.)  These crispy roast potatoes are somewhere between a baked potato and home fries with soft, fluffy insides and a crunchy, buttery outside making this a perfect side dish!

I have been making these since I first saw Jamie Oliver make them on his holiday series on the Food Network a couple years ago.  I love Jamie's passion for food and food education.  It was so interesting to see on Food Revolution what is in school lunches and how easy it is to make a couple swaps without increasing the cost to make healthier meals.  And also to see how children aren't able to identify most produce.  I couldn't believe it... but at their age, my answers probably would have been pretty similar.  Now between Green BEAN delivery, our CSA, and summer garden... our kitchen is always packed with produce and I couldn't imagine it any other way.  Amazing how things change!

Back to the potatoes!  They are really easy and super customizable.  I love butter and potatoes together, but you could totally use olive oil or truffle oil... or bacon fat.  The herbs are the same way... rosemary, thyme, sage... whatever your favorites are.  Change up the potatoes too; fingerling, yukon gold, blue potatoes, red potatoes... really any potato works (my favorite are the blue potatoes, they are so pretty and are packed with flavor and nutrients).

Easy Guacamole - total time 5 minutes

Have you ever been scared to try a food?  I was convinced I would not like avocados, there was no way... so I didn't even try it.  Then one day, my friend ordered some guacamole at a Mexican restaurant, I finally got curious and tried it.  I can never look at salsa or queso dip the same way... bring on the guac!  And actually, every California-style sandwich (with avocado) while you're at it!

This was one of the things I made for my cooking night on vacation, which was enchilada night.  Seconds after I put the bowls of guacamole on the table, it disappeared (it might have had something to do with my "dinner time" is two hours later than normal family dinner time).  When we got back home, I realized I have not posted the recipe yet, maybe because I thought it was too simple since it only takes five minutes and it doesn't require any actual cooking.  Then a text message last week reminded me I still have not posted the recipe!

This recipe showcases the avocado without adding too much extra.  I mean, do you really want to mask that buttery flavor?!  Because of the simplicity, you can make a big batch and use it as a sandwich spread, add it to pasta, make tuna salad, or top a side dish.  It is also perfect for game day!

Radish Slaw - total time 15 minutes

Radishes... they are such a pretty vegetable with the vibrant tones of red... but outside of slicing them up and tossing them in a salad I have never really know what to do with them.  Even when scouring Google and Pinterest it is difficult to find something that isn't a salad or just a garnish (on the bright side, now I know how to make a radish rose).

I know some people pickle their radishes (although I don't know what they do with them, since pickled radishes in a salad doesn't seem quite as appetizing), so I thought a radish slaw would be some where between a pickled radish and a salad.  I have been meaning to post my version of Sweet Carrot's Fried Arts on a Cake... this radish slaw paired with zucchini fritters is kind of a second version of that combination (minus the fried artichokes).  The buttery, cheesy flavor of the fritters paired with the tangy, peppery flavor of the slaw.  A very summery and southern combination.  My husband dug out his old bartending supplies and whipped us up some mint juleps to go with dinner.  Perfect meal to enjoy sitting outside enjoying the beautiful summer weather!

Cauliflower Croquettes - total time 45 minutes

Some times you just get a craving for fried potatoes.  Does that mean you have to run out to the nearest fast food place that sells greased up french fries?  Actually, my french fry craving default is usually crispy roasted potatoes... but these croquettes are pretty awesome. And since I am not a huge fan of cauliflower, but still like to get a variety of vegetables in my diet, this recipe is perfect.  Kids will love it because it is potatoes, crispy, and finger food... you could serve them as appetizers, a side, or as a main dish with a salad.  And they are cute!

Broccoli Rice Cups with Creme Sauce - total time 45 minutes

Another recipe with individual serving sizes... it is just so practical for portion control, simple to serve, and easy to make more and reheat later in the week.  The recipe is pretty simple enough, I think we have all made a version of broccoli and rice.  This one is slightly different because we need ingredients that will bind everything together in the cups.  And with the creme fraiche sauce... this is definitely tastier.

Broccoli/Rice Cups
1 cup brown rice
1 cup broccoli, chopped
2 eggs
1 cup cheese, divided (I used asiago, gouda, parm)
1 pinch red pepper flakes
rosemary and thyme
salt and pepper

Sauce
.5 cup creme fraiche
splash of milk
1 tbsp chopped chives
2 garlic cloves
1 tsp paprika
1 tsp chili powder
1 tsp parsely, minced
salt and pepper

1.  Preheat oven to 350 degrees.  Cook rice according to package.
2.  Combine broccoli, egg, spices and herbs, and half of the cheese.  Add rice once done cooking.  Mix together.  
3.  Spray cupcake pan with olive oil.  Spoon broccoli/rice mixture into cups.  Compress mixture in cup by pressing down with a spoon and then top with remaining cheese.  Bake for 25 minutes. Combine sauce ingredients together and drizzle over broccoli cups when serving.

Roasted Cauliflower with Gouda Sauce - total time 30 minutes

The idea of having a colorful meal is a meal full of different vitamins and nutrients.  We all have been told to eat our green vegetables because they are healthy.  Orange means beta carotene, red means antioxidants.  So what does white mean?  Does it mean the absence of these nutrients or, like light, a combination of all nutrients.  Turns out, cauliflower has a little bit of everything.  There are also green, orange, and purple versions and the colors change the nutrient content.

Here's an easy recipe to get more white on your plate...

1 large head of cauliflower

1 tbsp butter

1 tbsp dijon mustard

.5 cup cream

1 cup grated white cheese (I used gouda and gruyere) 

a pinch of red pepper flakes

salt & pepper

1.  Preheat oven to 450 degrees.  Chop cauliflower into bite-sized pieces.  Arrange on a cookie sheet and roast for 20 minutes.

2.  Melt butter in pot, add dijon mustard, cream, red pepper flakes, salt, and pepper.  Stir until mustard is combined into cream.  Add a small amount of cheese at a time, stir until incorporated, and add a little more.

3.  Drizzle cheese sauce over cauliflower.  Serve immediately because it cools quickly.

Caution:  Cheese sauce doesn't heat very well, so eat as much as possible!

Green Bean Casserole (no cans) - total time 45 minutes

When you think about how quickly the milk in your fridge expires, it makes you think about those things in your pantry that have milk in them... how do they last in cans for years without expiring?!  Tons of preservatives.  While preserving things can be good, it is always healthiest to eat food at its freshest... which means it cannot come from a can!  This is a makeover of one of the most notorious canned food culprit.

3 tbsp butter

1 onion, chopped

3 cloves garlic, minced

3 tbsp flour

2 cups milk

1 lb green beans

.333 cup panko

.25 parm, grated

garlic chives

salt & pepper

1.  Preheat oven to 350 degrees.  Melt butter in pot.  Add onions and garlic, saute four minutes.  Stir in flour one tablespoon at a time.  Add milk slowly, whisking continuously.

2.  Steam green beans.  Stir green beans and creamy mixture together and spoon into casserole dish.  Yope with panko and grated parm.

3.  Bake for 25 minutes.  Top with chives and serve!

Corn Fritters - total time 30 minutes

Earlier this year, I thought about getting a grinder that could grind corn into corn meal so I could make corn bread.  These corn fritters are better than corn bread and I don't have to grind anything (in fact, they are really easy and fast).  Good for a side dish or a savory breakfast food!

.25 cup soy milk

3 tbsp lowfat cream cheese

1 egg

3 ears of corn

3 cloves garlic, minced

1 tsp baking powder

.5 cup flour

salt & pepper

1. Combine soy milk, cream cheese, and egg in mixing bowl until smooth.  Add cut corn and minced garlic... stir some more.  Add baking powder, flour, salt, and pepper to make dough.

2.  Form into patties.  Heat olive oil in pan at medium heat.  Fry for 5 minutes each side.  Serve with a dollop of sour cream and enjoy!

Potato Puffs - total time 40 minutes

This is a great recipe for leftover mashed potatoes... maybe after Thanksgiving.  Or just something different to try for a side dish or appetizer.  Essentially it is mashed potatoes rolled into balls, dipped in egg and bread crumbs, then toasted to get a crispy shell.  Sounds tasty, right?!

1 lb potatoes

3 tbsp butter

2 clove garlic, roasted

1 green onion, chopped

.25 cup cream

.5 shredded parm, divided

2 egg whites

1 cup bread crumbs

salt & pepper

1.  Preheat oven to 350 degrees.  Boil potatoes about 12 minutes.  While potatoes cook, roast garlic in a ban with a little olive oil.  Drain potatoes and mash the potatoes in a mixing bowl.  Add butter, garlic, green onions, cream, .25 cup parm, salt & pepper, and any additional herbs (I added rosemary).  Put potatoes in the fridge to cool down.

2.  Crack eggs into a bowl (remove yolks).  Combine bread crumbs and remaining parm on a plate.  Once potatoes are cool enough to handle, roll into balls, dip into egg whites, roll in bread crumbs, and place on lined baking sheet.

3.  Bake for 12 minutes and serve!

Crash Potatoes - total time 45 minutes

The idea for these crash potatoes came from Pioneer Woman's blog.  Essentially they are the same as the crispy roast potatoes recipe.  However, this recipe is a bit more fun and kids could help in the kitchen smashing and 'painting' the potatoes.

2 lbs potatoes

2 tbsp butter, melted

rosemary, oregano, parsley, salt & pepper

1. Preheat oven to 350 degrees.  Wash potatoes and cut large potatoes into big chunks.  Cook in boiling water for 10-12 minutes.  Melt butter in a bowl and add herbs.

2.  (here's the fun part)  Smash... or crash... the potatoes with a potato masher on a baking sheet.  Then 'paint' the melted butter on to each smashed potatoes.

3.  Put the tray of potatoes in the oven for 25 minutes.

Zucchini Latkes - total time 30 minutes

Some gardeners get more zucchini than they can handle, I never feel like I have that problem.  We love zucchini at our house... simply sauteed to casseroles to zucchini bread.  Here's another way, in a latke... instead of shredded potatoes.

2 cups zucchini, grated

1 egg

.25 cup cheese, shredded (I used munster, original recipe had feta)

.25 cup parm, grated

.5 cup bread crumbs

pinch of flour

2 tbsp butter

sat & pepper

1.  Melt butter in pan.  Shred zucchini, squeeze extra liquid out of the zucchini, and add to a medium mixing bowl.  Add egg and combine.  Add cheeses, salt, pepper, flour, and bread crumbs.

2.  Pick up a palm full of the zucchini mixture and press together between your palms.  Place in pan and use a spatula to flatten and adjust the sides of the latke (in case they came apart a little).

3.  Flip latkes after about five minutes, cook the other side for five minutes, and serve.