I have a tendency to throw together side dishes at random with whatever ingredients we have on hand. I usually kind of half-plan these recipes–I’ll know I want to make something with green beans, for example, so I’ll buy the beans and then look at what else I have in the pantry or fridge to decide exactly what I’m going to do with them once I start cooking. And when I come up with these recipes, they’re so simple that I feel silly writing an entire blog post about them. I mean, I’m quite certain you’d be all, “Really Kiersten? Roasted potatoes with rosemary? A whole post about this?”
So! Instead of posting these recipes separately, I thought I’d put a few of them together in one post. Here are 5 easy three ingredient side dishes:
Heat a skillet coated with cooking spray over medium heat. Add edamame, orange juice, and soy sauce; cover and cook 2-3 minutes or until edamame is heated through. Remove lid and increase heat to medium-high. Continue to cook until liquid has mostly evaporated, about 3 minutes more. Stir in orange zest.
1 baguette, cut into thick slices
olive oil mister (if you don’t have a mister, you can brush the tops with olive oil)
1 tablespoon chopped fresh herbs
Preheat oven to 400 degrees. Place baguette slices on baking sheet and spray tops with olive oil. Sprinkle with herbs. Bake 7-8 minutes or until tops are crisp and edges are beginning to brown.
Preheat oven to 400 degrees. Spray rimmed baking sheet with cooking spray. Combine potatoes, olive oil, and rosemary in a bowl and toss until potatoes are coated in oil. Pour potato mixture onto baking sheet and roast for 40-45 minutes, or until potatoes are beginning to brown. Season with salt and pepper to taste.
Heat oil in a large skillet over medium-high heat. Add green beans and cook about 6 minutes, or until beans are starting to sear, stirring often. Add 2 tablespoons of water and cover; cook 1 minute or until beans are tender. Stir in olive tapenade.
Bring a large pot of water to a boil over high heat. Add corn and cook 2 minutes. Carefully remove with tongs. In a small bowl, combine butter and chipotle. Top each cob with 1/4 of the butter mixture. (If you like more butter on your corn, double the chipotle butter recipe. I only like a smidgen on mine.)
*No, you don’t have to buy a whole can of chipotles in adobo just for this recipe! When you buy chipotles, puree the contents of the can in your food processor and then freeze it. You can freeze the mixture in ice cube trays or in a zip-top freezer bag (and then scoop out what you need whenever a recipe calls for it). One tablespoon of the puree is about equal to one whole chipotle pepper.
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