40 Easy Side Dishes for Dinner

• 1 lb Brussels sprouts trimmed and halved
• 8 oz mushrooms sliced
• 150 g Boursin herbed cream cheese
• 4 oz pancetta diced
• Olive oil
• Salt and pepper to taste

• 26 oz bag frozen hashbrowns thawed
• 16 oz sour cream
• 10.5 oz can cream of chicken soup
• ½ cup 1 stick butter, melted
• 8 oz cheddar cheese shredded
• ½ tsp salt
• ½ tsp pepper
• 1 tsp garlic powder
• 2 cups crushed corn flakes
• 6 tbsp butter melted

• 2 medium zucchini
• 1 tbsp olive oil
• 2 tbsp panko breadcrumbs
• 2 tbsp freshly grated Parmesan cheese
• 1 tbsp flour
• ½ tsp garlic powder

• 32 oz bag of frozen diced potatoes
• 1 10.5 oz can cream of chicken soup
• 1 cup sour cream
• 1 tsp garlic powder
• 1 tsp minced onion
• ½ tsp salt
• ½ tsp pepper
• 8 oz block of sharp cheddar cheese shredded (set aside 1 cup for topping)

For the Salad

• 4 cups of Romaine lettuce chopped
• 1 cup of cherry tomatoes halved
• 1 cup of cucumber diced
• 1/2 cup of red onion thinly sliced
• 1/2 cup of black olives pitted and sliced
• 1/2 cup of fresh mozzarella cheese cubed
• 1/2 cup of green bell peppers diced
• 1/4 cup of banana peppers sliced
• 1/4 cup of salami sliced
• 2 tbsp of chopped fresh basil
• 2 tbsp of chopped fresh parsley

For the Dressing

• 1/2 cup extra-virgin olive oil preferably labeled “extra-light tasting”
• 1/4 cup red wine vinegar
• 1 garlic clove minced
• 1 tsp Dijon mustard
• 2 tsp fresh lemon juice from 1 or 2 lemons
• 1/2 tsp dried oregano
• 1/2 tsp sea salt
• 1/2 tsp freshly cracked black pepper
• 1 tbsp sugar

• 1 1/2 pounds potatoes peeled, cubed and boiled until tender
• 2 hard boiled eggs
• 1 cup shredded carrot
• 1 large rib celery chopped
• 1/4 cup diced onion
• 3/4 cup mayonnaise
• 2 tbsp yellow mustard
• 2 tbsp white vinegar
• 2 tbsp sugar
• 1/2 tsp paprika
• 1/2 tsp salt

• 1 yellow onion diced
• 3 small carrots peeled and sliced into coins
• 3 ribs celery diced
• 1 red pepper diced
• 1 zucchini sliced and halved
• 1 can diced tomatoes with juice
• 1 cup frozen green beans
• 8 cups vegetable broth
• 1 tsp minced garlic
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes optional

• 18 asparagus stalks
• 6 slices of bacon

• 30 oz bag of frozen hashbrowns thawed
• 10.5 oz cream of mushroom condensed soup
• 8 oz pepperjack cheese shredded
• 1 ½ cups heavy cream
• ½ cup sour cream
• ¼ cup grated parmesan cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• 1 sleeve Ritz crackers
• ½ cup butter melted
• ¼ cup bacon pieces

• 500 g Brussels sprouts trimmed
• 200 g thinly sliced bacon one slice per sprout
• 2-3 tbsp maple syrup
• Salt and pepper to taste
• Toothpicks to secure the bacon

• 1/2 cup white onion chopped
• 1/2 cup carrots chopped
• 1/2 cup celery chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tbsp thyme
• 1 tbsp sage
• 1 tbsp vegetable oil
• 2 cups bread flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp sugar
• 4 tbsp unsalted butter melted and cooled
• 1 1/4 cups buttermilk
• 4 tbsp unsalted butter melted
• 2 tsp rosemary finely chopped

• 6 oz box stuffing prepared (we like Stove Top)
• 1/4 cup Parmesan cheese
• 2 tbsp fresh parsley finely chopped
• 1/2 tsp salt
• 2 tbsp gravy
• 1 tbsp butter melted
• Extra gravy for serving

• 1 eggplant sliced
• 2 zucchinis sliced
• 1 red pepper diced
• 1 onion thinly sliced
• 1 cup large button mushrooms sliced
• 3 cloves garlic minced
• 1/4 cup tomato sauce
• 2 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

• 4–5 potatoes
• 1 egg
• 3 tbsp all-purpose flour
• 1 onion chopped
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper

• 3 cups rotini pasta cooked al dente
• 1 lb. ground beef browned
• 1 oz. taco seasoning
• 1 pint cherry tomatoes halved
• 4 green onions sliced
• 2 cups shredded cheese cheddar + Monterey Jack blend
• 1 cup Catalina dressing
• 1½ cups Doritos crushed

• 3 12–14 oz. smoked or kielbasa sausages, cut into 1-inch pieces
• 1 cup barbecue sauce
• 1/2 cup chili sauce
• 1/2 cup grape jelly

• 18 oz refrigerated cheese tortellini
• 2 cups cherry tomatoes halved
• 1 cucumber diced
• 1 small red onion diced
• 8 oz mozzarella pearls drained
• 1 cup arugula
• 1 cup baby spinach
• ½ cup sliced black olives drained
• 1¼ cup basil pesto
• Salt and pepper to taste (optional)

• 1 cup cooked macaroni
• 1 cup cooked shrimp peeled and shelled
• 1 shallot chopped
• 2 tbsp chopped celery
• 2/3 tsp cumin
• 1 tsp granulated garlic
• 1/3 tsp salt
• 1/4 tsp pepper
• 3 tbsp chopped parsley
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 1/2 tsp mustard powder
• 2 tbsp brown sugar

For the Salad

• ½ cup peanuts
• 2 tbsp olive oil
• Zest and juice of ½ lime
• ½ red pepper sliced
• 1 medium carrot ribbon-sliced with a peeler
• 2 ½ cups 250g Brussels sprouts, chopped
• ½ lb round steak
• 2 cups arugula
• ½ cup pomegranate seeds

For the Dressing

• 1 garlic clove
• 1 tsp fresh ginger grated
• 2 tbsp soy sauce
• 2 tbsp sweet chili sauce

• 1 ½ cups dry orzo pasta
• 2 cups cherry tomatoes halved
• 3 Persian cucumbers diced (mini cucumbers)
• ½ red onion finely chopped
• ½ cup kalamata olives pitted and sliced
• 6 oz feta cheese crumbled
• ¼ cup fresh parsley chopped
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 lemon juiced
• 1 garlic clove minced
• Salt and pepper to taste

• 2 lbs golden potatoes
• 1 ½ tbsp olive oil
• Salt to taste

• 1 large English cucumber sliced and halved
• ¼ of a red onion thinly sliced
• ¼ cup sour cream
• 1 tbsp lemon juice
• 1 tbsp fresh dill chopped
• ¼ tsp garlic powder
• Salt and pepper to taste

• 1.5 pounds baby potatoes
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ small red onion finely diced
• ¼ cup fresh parsley chopped
• ¼ cup fresh dill chopped
• ½ cup Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice

• 4 medium russet potatoes
• 2 tbsp olive oil
• 2 tbsp truffle oil
• ¼ cup shredded Parmesan cheese
• ¼ tsp salt or to taste
• Chopped fresh parsley for garnish

For the Salad

• 1 lb baby calamari cleaned and tentacles removed
• 4 cups mixed salad greens like spinach, arugula, and lettuce
• 1 cup grated carrots
• 1 cucumber thinly sliced
• ¼ red onion thinly sliced
• ¼ cup Kalamata olives pitted
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

For the Citrusy Vinaigrette

• ¼ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 tsp hoisin sauce
• Salt and pepper to taste

• 1 tbsp olive oil
• 1 tsp salt
• 4 small russet potatoes scrubbed and dried
• 4 tbsp butter
• 2 tsp Worcestershire sauce
• 1 ½ cups BBQ pulled pork cooked and warm
• 4 ounces sharp cheddar cheese shredded
• Sour cream for serving
• BBQ sauce for serving

• 2 butternut squash peeled and cubed
• 1 onion peeled and quartered
• 3 cloves of garlic peeled
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp salt or to taste
• 1/4 tsp black pepper or to taste

• 1 package of dry ramen noodles uncooked
• 4 cups broccoli slaw mix shredded broccoli, carrots, and purple cabbage
• 1/2 cup sunflower seeds
• 1/4 cup melted butter
• 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar or white vinegar
• 2 tbsp sugar

• 2–3 large potatoes about 3 cups, peeled and sliced very thin
• 1 yellow onion sliced into rings
• 1 cup heavy cream
• 1 1 oz packet dry onion soup and dip mix
• ⅓ cup grated parmesan cheese
• 1 tbsp fresh parsley chopped

• 2 medium zucchinis cut into bite-sized pieces
• 1 red bell pepper cut into bite-sized pieces
• 1 yellow bell pepper cut into bite-sized pieces
• 1 large red onion cut into wedges
• 8 oz mushrooms button or cremini, halved
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil plus more for brushing if needed
• 2 garlic cloves minced
• 1 tsp dried Italian herbs or oregano, basil, and thyme
• Salt and pepper to taste
• Fresh herbs for garnish optional: parsley or basil

• 1 loaf of crusty bread cut into 1-inch cubes (about 10 cups)
• 1/2 cup unsalted butter
• 2 large onions finely chopped
• 3 celery stalks finely chopped
• 2 carrots finely chopped
• 3 cloves garlic minced
• 1/2 cup fresh parsley chopped
• 1/4 cup fresh rosemary chopped
• 1 cup mushrooms chopped
• 3 cups vegetable broth
• 2 large eggs beaten
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

• 3 cups watermelon cubed
• 2 tbsp feta cheese crumbled
• 2 tbsp balsamic glaze
• Fresh mint leaves chopped (to taste)

• ½ head iceberg lettuce
• ½ cup thousand island dressing
• 10–15 cherry tomatoes halved
• ¼ cup bacon pieces

• 4 large sweet potatoes peeled and diced
• ½ cup unsalted butter softened
• 1 cup milk
• ½ cup brown sugar
• 1 egg
• 2 tsp cinnamon
• ½ tsp salt
• ½ tsp allspice
• ¼ tsp nutmeg
• 1 tsp vanilla
• 1 ½ cups mini marshmallows

• 1 ½ lb frozen fries
• 8 oz cream cheese softened
• ⅔ cup sour cream
• 1 oz 1 packet ranch seasoning mix
• ½ cup cooked and crumbled bacon plus extra for topping
• 2 fresh jalapeños chopped, plus extra slices for topping
• 1 ½ cups shredded mild cheddar cheese
• 2 tbsp salted butter
• 1 cup panko breadcrumbs
• 3 tbsp ranch dressing
• Green onion for garnish

• 2 lbs of baby gold potatoes cut in halves
• 1/4 cup of plain Greek yogurt
• 3/4 cup of sour cream
• 2 tsp of onion powder
• 2 tsp of salt
• 1 tsp black pepper
• 1 tbsp of apple cider vinegar
• 1 shallot diced
• 1/3 cup of red onion diced
• 1/3 cup of chopped fresh chives

For Salad

• 2½ lbs Yukon Gold or red potatoes peeled and cut into bite-size chunks
• 3 large eggs

for the Dressing

• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup celery finely diced
• ¼ cup onion finely diced

• 5-6 medium sweet potatoes
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1/4 cup pure maple syrup
• 1 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1 tsp vanilla extract
• Fresh rosemary for garnish, optional