Looking for that little something extra to pair with your meal? Take a look through my Side Dish recipe collection and you will find the perfect recipe for any celebration or weeknight meal!
I cannot make it through the holiday season without having this delicious recipe for Traditional Bread Stuffing. I use a a locally made white bread from Portofino Bakery in this recipe and it is perfect for soaking up all the herb and vegetable flavours. Serve this hearty and comforting bread stuffing at Thanksgiving or Christmas and watch everyone gobble it up!
Brussels sprouts don’t always have to be eaten whole and this recipe proves that. Brussels sprouts are finely chopped and are fried along with some shallot and beautiful, salty pancetta. This recipes is super quick and makes an easy fall or winter side dish.
Chives are a great addition to a traditional mashed potato recipe. The mild oniony flavour of the chives adds a subtle yet delicious flavour to the potatoes and it still tastes delicious covered in gravy!
These little German dumplings are the prefect side dish for the fall and winter. They are warm, comforting and delicious— just like dumplings should be! Whip this side up any night of the week for dinner, or for brunch served with a fried egg on top! Total Brunch Goals!
Enjoy the sweet taste of carrots in one of it’s simplest forms. Toss the carrots with olive oil, salt and pepper and bake- that’s it! Serve these carrots for fancy occasions or on any night of the week!
If you have ever had a basil pesto before, you will adore this recipe for Chimichurri. This Argentinian sauce combines cilantro, parsley, oregano, garlic and a few other ingredients to make a fresh and bright sauce that livens up any dish. Try this on grilled meats, veggies, fish or just have it with fresh bread.
This recipe transforms the humble potato into an elegant side dish that can be served with just about anything. With a few tweaks to the traditional Swedish Hasselbacken potato recipe, these potatoes are sure to taste just as great and impress any guest.
Celebrate the new produce of the spring season with this recipe for Spring Risotto. I use fresh asparagus and peas and brighten up the flavours with lots of lemon and Parmesan. As a rule of thumb, I use a ratio of 1:3 when measuring the rice to stock and dilute the stock with some water so that it isn’t too flavourful once cooked.