Quick and flavorful side dishes that may just outshine the main course
March 2026
Parmesan Potato Wedges
recipe courtesy of Family Features/Culinary.net
Ingredients:
- 5 Yukon gold potatoes
- 2 cups grated Parmesan cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- salt, to taste
- pepper, to taste
- 1 cup oil, for drizzling
Directions:
Boil whole potatoes for 20 minutes. Remove from water and slice into wedges. Heat oven to 375 degrees. In medium bowl, mix Parmesan cheese, garlic powder and onion powder. Add salt and pepper to taste. Dip wedges in Parmesan mixture, covering potatoes well. Place on cookie sheet drizzled in oil, then drizzle oil on wedges. Bake for 15 minutes, then turn the wedges over and bake for another 15 minutes.
(courtesy VECTEEZY)
Loaded Coleslaw
recipe courtesy of Jill Lang
Ingredients:
- 3-4 slices of bacon
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- salt, to taste
- pepper, to taste
- 2 tablespoons apple cider vinegar
- 16 oz. coleslaw mix
- ½ cup cheddar cheese
- 3 tablespoons green onions, chopped
- celery seed, to taste
Directions:
Add bacon to a pan and cook until crispy. Remove from pan, and then chop when cool. Add mayo, mustard, salt, pepper and apple cider vinegar to a small bowl. Stir. Add coleslaw mix, cheddar cheese, bacon and green onion to a large bowl. Stir in dressing and give a good toss. Sprinkle with celery seed and serve right away. If desired, garnish with additional green onions. Refrigerate any leftovers.
Frozen Veggie Side Dish
recipe courtesy of Family Features/Steph Grasso on behalf of Orgain
Ingredients:
- ½ bag (14 oz.) white pearl onions, frozen
- 1 box (8 oz.) artichoke hearts, frozen, quartered
- 1 box (10 oz.) chopped spinach, frozen
- salt, to taste
- pepper, to taste
- ½ cup frozen sweet peas
- ¼ cup heavy whipping cream (optional)
- ¼ cup 2% plain Greek yogurt
- ¼ cup grated Parmesan cheese
Directions:
Prepare frozen white pearl onions, artichoke hearts and spinach according to package instructions. In pan over medium heat, sauté onions and artichoke hearts until tender. Season with salt and pepper to taste. Add spinach, frozen sweet peas, heavy whipping cream, Greek yogurt and Parmesan cheese. Mix until cheese is melted and peas are soft. Serve with protein and grain of choice, if desired.
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