Roasted Butternut Squah

ROASTED BUTTERNUT SQUASH

Printable Recipe

• 2 cups butternut squash, diced 
• 1 tablespoon olive oil or ghee 
• 1 teaspoon fresh rosemary or thyme, minced 
• salt & pepper 

Toss squash with 1 tablespoon olive oil & a dust of salt. Spread the squash evenly on a foil lined baking sheet. Bake on the upper rack at 400 degrees for 30 min or until it's soft & starts to brown. 

Plate Finished Product

STORY BEHIND THE DISH

  I love butternut squash. It is a challenging squash to cut so I don't mind spending the extra dollar to buy then pre-cut at Trader Joes. It makes a wonderful side dish and pairs very well with pork, chicken, & turkey.

MODIFICATIONS/Whole30

  This is whole30 & paleo approved but the recipe can be modified to your palate. If you like spicy you can add some red pepper flakes to this dish. This is a fabulous side dish & has great flavor with such little ingredients. 

Spring Asparagus Soup Corner Bakery Recreation

SPRING ASPARAGUS SOUP 

Printable Recipe

• 1.5 - 2 lbs asparagus 
• 1 onion, chopped 
• 2 garlic cloves, sliced 
• 2 tablespoons olive oil 
• 4-5 cups chicken or veggie broth 
• salt & pepper to taste  

For creamy texture add...

• 1 can chickpeas (optional, read modifications) 

1. Chop off bottom of asparagus, about 1 inch off the bottom & discard.

2. Chop off top of asparagus, about 1 inch & set aside for later.

3. Chop onion, garlic, & remaining asparagus, about 1 inch pieces.

4. In a large pot, heat olive oil & saute onions, Garlic, & 

asparagus for 3-4 min or until they soften.

5. Add chicken or veggie broth & bring to a boil, 

then simmer on low-med heat for 10-12 minutes.

6. Pour soup into a food processor or blender, LET COOL FOR 7-10 MIN BEFORE BLENDING. If you don't let it cool first, it will explode out the blender from the heat. Once it cools, puree slowly to desired texture.

7. Pour pureed soup back into the same pot, add the asparagus tops, bring to a boil & simmer for 2-3 minutes until asparagus tops are cooked. Add salt & pepper to taste.

Plate Finished Product 

STORY BEHIND THE DISH

I love the spring asparagus soup from Corner Bakery but since they always sell out by the time I get there, I decided to make it myself. This is a simple soup that is very delicious if you love asparagus as much as I do!

MODIFICATIONS/Whole30

This recipe is very healthy, it contains no dairy, no gluten, if you use veggie broth it is vegan, & it also also Whole30 approved! If you like a thicker creamy soup constancy & you are not maintaining a paleo diet, you can add one can of drained chickpeas at step 5 with the broth & it will thicken the soup. If you do this I would use 5-6 cups of broth. It makes a great addition to this delicious soup!

Sauteed Brussel Sprouts with Bacon

SAUTEED BRUSSEL SPROUTS WITH BACON

Printable Recipe

• 1-2 pounds Brussels sprouts
• 2-3 tablespoons olive oil 
• 1 teaspoon sage or thyme, minced
• 2-3 bay leaves 
• 2-4 garlic cloves, sliced 
• 1 lemon, sliced 
• 1/2 tablespoon butter or ghee
• 1/2 teaspoon salt & pepper 
• 3-5 slices of bacon, cooked & chopped

1. Chop off & toss the ends of each brussel sprout. Then slice in half from top to bottom. 

Some leaves will fall off, it's okay, they will be the crispy part.

2. Place all chopped brussel sprouts in a bowl & toss with olive oils, salt pepper, & garlic. Pour out onto parchment paper or foil. Then top with some lemon slices, bay leaves, & herb of choice. I used thyme in this recipe. (If you are using parchment paper add a second layer of foil around the outside so the paper doesn't burn).

3. Close up the parchment paper & foil. Bake at 350 degrees for 30 minutes or until brussel sprouts are cooked with a slight crunch. While brussel sprouts are cooking, cook bacon in a skillet & place cooked bacon on a plate with a paper towel to soak up the oils & to let cool. 

4. Remove bacon fat from the pan but do not wash, heat butter in the bacon pan. When brussel sprouts are out of the oven, discard lemon & leaves. Saute the sprouts in butter for 2-3 minutes or until they lightly brown. Keep turning every 30 seconds so they do not burn. 

5. Add bacon & saute together for 30 seconds to 1 minute. 

Plate Finished Product 

STORY BEHIND THE DISH

Brussel sprouts are usually not the side of choice for most guys. To make them more appealing I decided I had to add a key ingredient. Bacon, everything is better with bacon! I have made brussel sprouts many times in the past, even used pancetta, but for some reason good old bacon seems to do the trick. So after a experimenting over the past few months, I think I found the a perfect side dish that incorporates veggies in a satisfying way.

MODIFICATIONS/Whole30

  For whole30 or Paleo use sugar free & nitrate free bacon as well as ghee in place of the butter. You can also substitute pancetta for the bacon or remove the bacon all together. You can also add some red pepper flakes if you want to add some heat. This tasty side pairs well with any protein. Some suggestions Dr. Pepper Flank steak Balsamic Pork Tenderloin or Stonefire Lemon Garlic Chicken  

Lebanese Rice

LEBANESE RICE
Printable Recipe




• 1 1/2 cups rice, basmati or jasmine
• 1/2 cup vermicelli, break into pieces
• 2 tablespoons butter
• 2 1/4 cups water
• 1/4 cup slivered almonds, toasted 
• 1/2 teaspoon salt 

1. Melt butter in a large non stick pan. Brown vermicelli in the melted butter.

2. Add rice & water, stir so rice does not stick.

3. Bring to a boil, then cover pan & simmer on low for 20 minutes, 
or until water is absorbed & rice is tender.

Plate Finished Product 

You can serve this rice with chicken, lamb, or any meat dish. 
It is great with soups and stews, too.

STORY BEHIND THE DISH 

One of my favorite sides to any meal is rice. It a filling side that adds a completes a dish with any veggie or protein. This particular rice is something I have loved for many years. I grew up with a few Lebanese friends & I have also eaten at many Lebanese restaurants. This seriously might be my favorite thing on the menu!

MODIFICATIONS/Whole30

For Whole30 & Paleo make some cauliflower rice & saute it in some ghee, add salt & slivered almonds. Since this is side it pairs well with many things, chicken, lamb, & beef are typical Lebanese proteins. But I also like to add garlic spread or even some hummus to this rice. It also goes well with some grilled veggies, whole grilled tomatoes, bell peppers, & asparagus are just some of my favorites.

Veggie Noodle Stir-Fry

 VEGGIE NOODLE STIR-FRY 
Printable Recipe

• 3-4 bundles veggie noodles (Asian Market)
• 1 tablespoon canola oil
• 1/2 yellow onion, sliced
• 1/2 red bell pepper, sliced 
• 1/4 lb. snow peas or snap peas 
• 2 tablespoons teriyaki sauce (Kikkoman, purple label)
• Sesame seeds to top, (optional) 

1. Slice onions & peppers.

 2. In a medium pot bring a quart of water to a boil, at a rapid boil add noodles & cook for two minutes, strain when done. If you are using different noodles, egg or soba noodles,  follow the directions on the package.

 3. Warm oil in a pan over medium heat. Saute onions & peppers for 2-3 minutes.

 4. Add snow peas & saute for another 2 minutes. 

5. Add cooked noodles & teriyaki sauce to the pan of veggies. Using tongs to mix well. 

Cook for another minute or two & serve warm. 

 Plate Finished Product

STORY BEHIND THE DISH

I came across these veggie noodles years ago at the Asian Market by my parents house & I have loved cooking with them ever since. They are more a low mein type of noodle & they cook in just a minute or two! They are delicious & I enjoy them as a side dish for any Asian style meal.

 

MODIFICATIONS 

 There are so many things that can be added to this dish, garlic, broccoli, snap pleas, any colored bell pepper, watered chestnuts, mini corn, bean sprouts, squash, zucchini, green beans, carrots, cabbage, or even nuts such as almonds, peanuts, or cashews. This side pair well with Asian Flank Steak, Asian Salmon Patty, & Korean BBQ Short Ribs.

Simple Sweet Slaw

SIMPLE SWEET SLAW
Printable Recipe

SLAW 

(you can buy a pre-cut bag or make your own below)

• 1/2 head green cabbage, shredded 
• 1/2 purple cabbage, shredded
• 1 large carrot, grated
• 2 tablespoons chives, chopped 

DRESSING

• 1/8 cup canola or vegetable oil
• 1/2 cup mayonnaise
• 1/4 cup white vinegar
• 1/4 cup sugar
• 1 teaspoon celery seed
• 1 teaspoon salt

1. Add all dressing ingredients into a mason jar or dressing bottle.

2. Shake well or whisk in a bowl. 

 3. Chop all slaw ingredients & mix in a bowl.

4. Pour in half of the dressing & mix well. Continue adding dressing &

 mixing until it is dressed to your liking. 

5. Serve in ramekins as a side dish & keep cold until ready to eat. 

  

Plate Finished Product 

STORY BEHIND THE DISH

Nothing pairs better with some southern BBQ than some good old fashioned coleslaw. Since my brother-in-law is from Alabama there is a lot of southern cooking going on at family events, especially when football is involved. This is a great side dish for pulled for sandwiches, pork tenderloin, or serve it up with some fried chicken.

 

MODIFICATIONS 

I normally make this recipe with oil & vinegar, no mayo, but sometimes mayo just make things better. You can also replace the chives with onions or some scallions. If you want to lower the calorie count simply toss the slaw with some oil, red wine vinegar, salt, & pepper. Still a great taste & almost half the calories!