The Sweetest Thing.

" I feel there is nothing more truly artistic than to love people" ~Van Gogh

Crispy Prosciutto & Gorgonzola Green Beans. April 7, 2015

Filed under: Side Dish,Vegetables — Jessica @ 8:00 am
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I meant to post this recipe pre-Easter, but I didn’t. While this would have been a great addition to your Easter table, it will also be a great addition to any meal. Crisp tender green beans, crunchy bits of prosciutto and tangy gorgonzola cheese combine quickly but still manage to feel special. I love these served alongside grilled chicken.


Crispy Prosciutto & Gorgonzola Green Beans

4-6 servings


16 oz trimmed green beans (fresh or frozen)

4 slices of prosciutto

1/2 c crumbled gorgonzola cheese

1 Tbls olive oil

1 Tbls honey

Freshly ground black pepper- to taste


1. Crisp prosciutto on cookie sheet in 400° oven. This takes about 3-5 minutes. Remove from oven & let cool.

2.Add olive oil to large skillet & heat.

3. Add green beans to skillet & cook until “crisp tender” or desired doneness.

4. Meanwhile, crumble prosciutto into bowl. Once beans are cooked, add to bowl. Add half of the cheese, honey and pepper. Toss to combine. Top with the remaining half of the cheese before serving.

5. Enjoy!


Garlic Butter Zucchini Noodles with Tomatoes and Parmesan. January 27, 2015

Filed under: Side Dish,Vegetables — Jessica @ 6:00 am
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This is not a seasonally approprite recipe, but sometimes I just need summery vegetables in the dead of winter. That and I got a really cool vegetable spiralizer toy for Christmas that I was dying to use. It took a couple of weeks to find some good zucchini this time of year, but it was totally worth it. This recipe comes together easily. It is made from a few kitchen staples and packed with flavor. I highly recommend trying it as soon as you can get your hands on some decent zucchini. If you don’t have a spiralizer, you could shred the zucchini with a cheese grater or even dice it. The flavor will be the same regardless.



(serves 2)

4 cups spiral cut zucchini

1 cup cherry tomatoes~ halved

2 Tbls butter

3 cloves garlic~ minced

salt and pepper to taste

Fresh Parmesan


1. Spiralize/grate/dice zucchini and halve tomatoes

2. Heat butter over medium heat until melted, add minced garlic and cook for about 30 seconds

3. Stir in zucchini and tomatoes

4. Cook until tomatoes start to break down (about 7 or 8 minutes)

5. Once plated, top with freshly shaved Parmesan cheese.

6. Enjoy!



Butternut Sqaush & Red Onion Gratin with Fresh Thyme. November 13, 2014

Filed under: Side Dish,Vegetables — Jessica @ 6:00 am
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Normally, I take a sweeter approach with squash and mash it up with some brown sugar and butter, but this may very well have changed my thinking on that. I actually made something that involved a few of the key ingredients in this for book club a couple of years ago, but kind of forgot about it until this started happening. This was created on a random Monday night, but it would be the perfect addition to your Thanksgiving table. It is buttery, cheesy, delicious comfort food at it’s finest.


Butternut Squash & Red Onion Gratin w/Fresh Thyme

1 butternut squash- seeded, peeled & very thinly sliced

2 Tbls fresh thyme

2 Tbls olive oil

1/2 medium red onion- thinly sliced

4 oz extra sharp cheddar cheese (divided)

1/2 cup panko (I used gluten free)

2 Tbls butter- melted

salt & pepper


1. Preheat oven to 375º. Prepare squash. I cut mine in half the long way, scoop out the seeds, cut off the bulb part and peel it before slicing it very thin. Prepare 8×8 pan by coating with thin layer of olive oil.

2. Toss squash, red onion, thyme, olive oil, salt & pepper to coat. Add in half of cheese and toss to distribute. Dump into oiled pan.

3.Mix remaining cheese, panko, salt and pepper in small bowl. Spread over the top of squash.

4. Drizzle with melted butter.

5. Cover with foil and bake at 375º for 45 minutes. Remove foil after 25 minutes so the top can brown.

6. Remove from oven and let cool slightly.

7. Enjoy!



Green Beans with Lemon, Garlic & Feta. October 7, 2014

Filed under: Side Dish,Vegetables — Jessica @ 5:00 am
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Green Beans are a hard sell with the honey. She loves green bean casserole, but was never a fan of them unless they come from a can and took a swim in some cream of mushroom soup. Since I will just eat them raw because I love them so much, I had to find a way to convert her. I have a couple of green bean recipes that she will eat now. This is one of my newest creations and is made from ingredients we pretty much always have in the house.




Green Beans with Lemon, Garlic & Feta

Serves 4


16 oz green beans (fresh or frozen)

1.5 Tbls Olive Oil

Garlic Salt – to taste (I use the kind with the flakes of dried garlic in sea salt)

Freshly ground pepper- to taste

juice of 1 lemon

1/4 c feta cheese crumbles





1. Add olive oil to large skillet and heat about 30 seconds over medium heat. Add green beans. Cook until beans are crisp tender. (It takes about 4 or 5 minutes with the frozen ones)

2. Add garlic salt and pepper to taste.

3. Add the juice of 1 lemon and toss to coat. (I juice the lemon directly into the pan)

4. Continue to cook about 1 minute.

5. Remove from heat

6. Top beans with feta once they are on plates to be served

7. Enjoy!




Bacon Cheddar Squash Bites. July 5, 2013

If you have ever grown zucchini or summer squash, or even know someone who has, you are likely to have it piling up around the house mid summer. As much as I like it on the grill or turned into bread, I still had to come up with some other options. This is one of those options I came up with. They are great as an appetizer or a healthier alternative to tater tots as a side dish.


Bacon Cheddar Squash Bites
Makes 24 bites

1 c grated zucchini
1 c grated summer squash
2 eggs
1/2 medium onion – diced
1/2 c grated cheddar cheese
1/2 c panko bread crumbs
5 slices crisp cooked bacon- crumbled
Salt & pepper to taste

1. Preheat oven to 400°
2. Coat mini muffin pan with olive oil or cooking spray
3. After grating zucchini/squash, place into dish towel & squeeze out excess liquid- This is very important!
4. After zucchini is drained, mix all ingredients in medium bowl until well combined.
5. Press mixture into mini muffin cups
6. Bake at 400° for 20mins. Let cool slightly & serve.
7. Enjoy!


Maple Mustard Roasted Brussel Sprouts. March 13, 2013

Filed under: Side Dish,Vegetables — Jessica @ 6:00 am
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It is my firm belief that all vegetables are most delicious when roasted.  Roasted is pretty much the only way I like to eat brussel sprouts. Tossing halved brussel sprouts with a little olive oil, salt & pepper before roasting produces one of my favorite side dishes. So I took that idea up a notch & added some good quality Dijon mustard and pure maple syrup. These were the perfect side dish. Tonight they were served alongside an oven baked sweet potatoe stuffed with almond butter (don’t knock it till you’ve tried it) but would be delicious with chicken or salmon too.


Maple Mustard Roasted Brussel Sprouts
Serves 2

1 tsp olive oil
2 tsp Dijon mustard
1 Tbls maple syrup
16-20 brussel sprouts- halved
Salt & pepper to taste

1. Mix olive oil, mustard & maple syrup together in medium bowl
2. Toss halved brussel sprouts in mixture
3. Spread on cookie sheet (I like to put them all cut side down but I’m pretty sure that is my own weird thing & will cook fine otherwise)
4. Sprinkle with salt & pepper
5. Bake at 400° for about 20 minutes (cooking times will vary based on size of sprouts but they are done when the leaves develop a few crispy bits)
6. Enjoy!