Chapter 4: Appetizers, Salads and Sides

4.1 Corn and Black Bean Salad

Serves: 8–12  Prep Time: 15 minutes  Total Time: 15 minutes

Description

A fresh, tangy salad loaded with corn, black beans, peppers, and lime juice. Great on its own, as a dip with chips, or spooned over tacos and grilled meats.

Ingredients

• 1 lb (450 g) fresh corn (about 3–4 ears), or frozen corn, thawed
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• ¼ cup (30 g) finely chopped red onion
• 1–2 tbsp chopped fresh cilantro
• 2 tbsp (30 ml) fresh lime juice
• 1 tbsp (15 ml) olive oil
• Kosher salt and black pepper, to taste

Instructions

1. If using fresh corn, bring 2 quarts (2 liters) of water to a boil in a large pot. Add 1 tablespoon (18 g) kosher salt, then boil corn for 5 minutes. Transfer immediately to an ice water bath to stop cooking. Once cooled, cut kernels from the cob. If using frozen corn, simply thaw and drain.
2. In a large bowl, combine the corn, black beans, bell peppers, red onion, and cilantro.
3. Drizzle with lime juice and olive oil, then toss to combine.
4. Season with salt and pepper. Serve chilled or at room temperature.

Notes

• Add diced avocado just before serving to keep it firm and prevent browning.
• Can be made 1 day ahead; store covered in the fridge.

4.2 Knorr Spinach Dip

Serves: 8  Prep Time: 15 minutes  Chill Time: 2 hours  Total Time: 2 hours 15 minutes

Description

A creamy, nostalgic party dip packed with spinach, savory seasoning, and crunchy water chestnuts. Serve with crackers, crudités, or a hollowed-out loaf of pumpernickel or rye bread.

Ingredients

• 1 box (10 oz / 284 g) frozen chopped spinach, thawed and squeezed dry
• or 1 bunch fresh spinach (10 oz / 284 g), blanched and squeezed dry
• 1 container (16 oz / 454 g) sour cream
• 1 cup (240 ml) mayonnaise (see recipe)
• 1 package (1.4 oz / 40 g) Knorr Vegetable Recipe Mix
• 1 can (8 oz / 227 g) water chestnuts, drained and chopped
• 3 green onions, finely chopped

Instructions

1. Prepare spinach:
   • For frozen, thaw and squeeze dry using a clean kitchen towel or cheesecloth.
   • For fresh, blanch in boiling water for 30 seconds, then transfer to an ice water bath. Drain and squeeze dry thoroughly.
2. In a large bowl, mix together sour cream, mayonnaise, and Knorr seasoning.
3. Stir in spinach, chopped water chestnuts, and green onions until evenly combined.
4. Chill for at least 2 hours before serving to allow flavors to develop.

Notes

• Serve in a hollowed round loaf of pumpernickel or rye bread for classic presentation.
• Leftovers keep well in the fridge for up to 3 days.

4.3 Herbed Oyster Crackers

Yield: About 6 cups  Prep Time: 5 minutes  Total Time: 5 minutes

Description

A retro, addictively seasoned snack made with oyster crackers tossed in ranch, dill, lemon pepper, and just a touch of heat. Great for parties, road trips, or munching straight from the jar.

Ingredients

• 1 (12 oz / 340 g) package oyster crackers
• 1 cup (240 ml) neutral oil (e.g., canola or vegetable)
• 1 packet (1 oz / 28 g) Hidden Valley Ranch seasoning mix
• ½ tsp dried dill weed
• ½ tsp lemon pepper (or freshly ground black pepper and lemon zest)
• ½ tsp garlic powder
• ¼ tsp onion powder
• 2–3 drops Tabasco sauce

Instructions

1. In a large bowl, whisk together oil, ranch seasoning, dill, lemon pepper, garlic powder, onion powder, and Tabasco.
2. Add oyster crackers and toss gently until evenly coated.
3. Let stand for 10–15 minutes, tossing occasionally, until oil is absorbed.
4. Store in an airtight container at room temperature for up to 1 week.

Notes

• Also works with mini saltines or small pretzels.
• Flavor improves after resting overnight.

4.4 Dill Pickles

Yield: 2 quarts (about 8 servings)  Prep Time: 15 minutes  Chill Time: 1 week  Total Time: 1 week 15 minutes

Ingredients

• 2 lbs (900 g) Persian, baby, or pickling cucumbers, cut into spears as needed to fit jars
• 4 garlic cloves, halved (about 20 g)
• 2 tsp (8 g) mustard seeds
• 2 tsp (8 g) peppercorns
• Small bunch of fresh dill sprigs
• 2 cups (480 ml) water
• 2 cups (480 ml) white vinegar
• ¼ cup (50 g) sugar
• 2 tbsp (36 g) fine sea salt

Instructions

1. In a saucepan, bring vinegar, water, sugar, and salt to a boil. Stir until fully dissolved, then remove from heat.
2. Pack cucumbers, garlic, mustard seeds, peppercorns, and dill sprigs into clean, wide-mouth mason jars.
3. Pour the hot brine over the contents, covering the cucumbers fully. Let cool to room temperature.
4. Seal and refrigerate for at least 1 week before eating.

Notes

• Pickles are ready when they lose their raw snap and become slightly translucent.
• Store refrigerated for up to 1 month.
• Use firm, fresh cucumbers for best texture and crunch.

4.5 Spinach Bars

Serves: 12–16  Prep Time: 15 minutes  Cook Time: 35 minutes  Total Time: 50 minutes

Description

Savory, cheesy spinach bars loaded with sharp cheddar, mushrooms, and onion. Great for gatherings, snack tables, or brunch spreads. Serve hot or at room temperature.

Ingredients

• 1 package (10 oz / 284 g) frozen chopped spinach, thawed and well drained
• 4 tbsp (57 g) unsalted butter
• 3 large eggs, beaten
• 1 cup (240 ml) milk
• ¾ cup (90 g) all-purpose flour
• 1 tsp (6g) kosher salt
• 1 tsp baking powder
• 12–16 oz (340–450 g) sharp cheddar cheese, finely grated
• 1 small onion, finely chopped
• ½ cup (50 g) chopped mushrooms

Instructions

1. Preheat oven to 350°F (175°C). Place butter in a 9×13-inch (23×33 cm) baking pan and set it in the oven to melt as it preheats.
2. In a large bowl, mix together eggs, milk, flour, salt, and baking powder. Stir in spinach, cheese, onion, and mushrooms until evenly combined.
3. Remove the hot pan from the oven and swirl to coat with melted butter. Pour in the spinach mixture and spread evenly.
4. Bake for 35 minutes, or until lightly browned and set in the center.
5. Let cool slightly, then cut into squares. Serve warm or at room temperature.

Notes

• For a spicier variation, add a pinch of cayenne or red pepper flakes.
• Can be made ahead and reheated briefly before serving.

4.6 Avocado Salmon Mousse

Serves: 15  Prep Time: 30 minutes  Chill Time: 4 hours  Total Time: 4 hours 30 minutes

Description

A beautiful layered mousse featuring pale green avocado and coral salmon, perfect as an elegant summer appetizer or spread for bread and crackers.

Ingredients

• Avocado Layer:
• 1 envelope gelatin
• ¼ cup (60 ml) cold water
• 2 large or 3 medium avocados, peeled, pitted, and cut into 1-inch pieces
• 1 tbsp (15 ml) lemon juice
• 1 package (0.7 oz / 20 g) dry Italian salad dressing mix
• ¼ tsp chili powder
• 1½ cups (360 g) sour cream
• 6 drops Tabasco sauce
• Salmon Layer:
• 1 envelope gelatin
• ¼ cup (60 ml) cold water
• ¼ small onion, finely chopped (½ oz / 15 g)
• 1 can (15½ oz / 439 g) red salmon, drained, skin and bones removed
• ½ tsp dried dill
• ½ cup (120 g) light mayonnaise
• 1 tbsp (15 ml) lemon juice
• Kosher salt and black pepper, to taste
• 1 cup (240 ml) heavy cream
• For garnish (optional):
• Fresh dill sprigs

Instructions

1. Avocado Layer: Sprinkle gelatin over cold water and let soften for 5 minutes. Dissolve gently over simmering water. In a food processor, blend avocado and lemon juice until smooth. Add dissolved gelatin, dressing mix, chili powder, sour cream, and Tabasco. Process until fully blended. Pour half of the mixture into a lightly oiled 6-cup ring mold and refrigerate until set. Cover the remaining avocado mixture with oiled plastic wrap and keep at room temperature.
2. Salmon Layer: Repeat gelatin process. In the food processor, combine onion, salmon, and dill. Add dissolved gelatin, mayonnaise, lemon juice, salt, and pepper. Process until smooth. With the motor running, add heavy cream in a slow stream and continue blending until silky and uniform.
3. Assemble: Pour salmon mixture over the chilled avocado layer. Refrigerate for 15 minutes until lightly set. Carefully spoon the reserved avocado mixture on top and smooth. Cover and refrigerate for at least 4 hours or overnight.
4. Serve: To unmold, dip the mold briefly in warm water and invert onto a chilled serving platter. Garnish with dill, if desired. Serve with crackers or thin slices of baguette.

Notes

• For clean layers, ensure the avocado base is fully set before adding salmon.
• Use ripe but firm avocados for best color and texture.
• This mousse holds well for up to 24 hours once assembled.

4.7 Golden Gazpacho with Peaches and Tomatoes

Serves: 6  Prep Time: 20 minutes  Chill Time: 2 hours  Total Time: 2 hours 20 minutes

Description

A refreshing chilled soup with sun gold tomatoes, peaches, cucumbers, and a touch of spice. Serve smooth for an elegant starter or chunky for a rustic, refreshing side.

Ingredients

• 2 pints sun gold cherry tomatoes
• 1 cup (150 g) red cherry tomatoes
• 1 cup (150 g) ripe yellow peaches, cubed
• 1 cup (120 g) sliced English cucumber, peeled
• ½ cup (60 g) orange bell pepper, chopped
• ¼ cup (30 g) yellow onion
• 1 clove garlic
• 2 tsp (12 g) kosher salt
• ½ tsp (2 g) ground cumin
• Cayenne pepper, to taste
• 2 tbsp (30 ml) white wine or champagne vinegar
• Juice of 1 lime
• 3 tbsp (45 ml) extra-virgin olive oil
• 1 cup (240 ml) cold water
• Crumbled feta, diced peach, and sliced basil, for garnish

Instructions

1. For a smooth gazpacho: In a blender, combine all tomatoes, peaches, cucumber, bell pepper, onion, garlic, salt, cumin, and cayenne. Blend until completely smooth.
2. Add vinegar, lime juice, olive oil, and cold water. Blend again to incorporate. Adjust seasoning to taste.
3. For an ultra-smooth texture, strain through a fine-mesh sieve and discard solids (optional). Chill for at least 2 hours or overnight before serving. Garnish with feta, peach cubes, and fresh basil.
4. For a chunky variation: Finely dice half of the tomatoes, cucumber, and bell pepper and set aside. Blend the remaining ingredients as described above, then stir in the chopped vegetables before chilling. Skip the straining step for texture.

Notes

• Flavor improves with a few hours of chilling.

4.8 Broccoli Cheddar Soup

Serves: 4  Prep Time: 10 minutes  Cook Time: 25 minutes  Total Time: 35 minutes

Description

A creamy, comforting soup loaded with tender broccoli, sharp cheddar, and a hint of Dijon. Based on the Love and Lemons version, this cozy classic is perfect for weeknights or cool days.

Ingredients

• 4 tbsp (57 g) unsalted butter
• 1 medium yellow onion (150 g), chopped
• ½ tsp (3 g) fine sea salt
• Freshly ground black pepper, to taste
• 3 garlic cloves (9 g), chopped
• ¼ cup (30 g) all-purpose flour
• 2 cups (480 ml) whole milk or unsweetened almond milk
• 2 cups (480 ml) vegetable broth
• 3 cups (250 g) broccoli florets, chopped
• 1 large carrot (75 g), julienned or finely chopped
• ½ tsp (2.5 g) Dijon mustard
• 8 oz (225 g) sharp cheddar cheese, shredded
• Optional: croutons, for serving

Instructions

1. In a large pot, melt butter over medium heat. Add onion, salt, and several grinds of black pepper. Cook for 5 minutes until softened.
2. Add garlic and cook 1 minute more. Sprinkle in flour and whisk continuously for 1–2 minutes, until lightly golden.
3. Slowly whisk in the milk, then the vegetable broth. Add broccoli, carrot, and Dijon mustard. Stir well to combine.
4. Simmer for 15–20 minutes, or until broccoli is tender.
5. Gradually stir in cheddar cheese until melted and smooth. Taste and adjust seasoning.
6. Serve hot, topped with croutons if desired.

Notes

• For best results, use freshly shredded cheese to ensure smooth melting.
• To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally.

4.9 Summer Salad with Escarole, Fennel & Sweet Corn

Serves: 4–6  Prep Time: 15 minutes  Cook Time: 5 minutes  Total Time: 20 minutes

Description

A bright, refreshing salad that combines the bitter crunch of escarole with the sweetness of fresh corn and the delicate flavor of shaved fennel. Tossed with Champagne Vinaigrette for a light summer side.

Ingredients

• 1 small head escarole (150–200 g), trimmed and chopped or torn
• 1 small fennel bulb (150 g), halved and shaved thinly
• 2 ears sweet corn (300 g), kernels cut off the cob
• ½ small red onion (50 g), thinly sliced
• Kosher salt and black pepper, to taste
• Champagne Vinaigrette with Mustard and Shallot (see recipe)

Instructions

1. Blanch corn in boiling water for 2 minutes, then transfer to an ice bath. Drain and pat dry.
2. In a large bowl, combine escarole, shaved fennel, corn, and red onion.
3. Toss gently with Champagne Vinaigrette just before serving. Season with salt and pepper to taste.

Notes

• Substitute arugula or baby kale if escarole is unavailable.
• Pairs especially well with grilled seafood or chicken.

4.10 Crispy Asian Cabbage & Herb Salad

Serves: 6–8  Prep Time: 20 minutes  Total Time: 20 minutes

Description

A vibrant, crunchy slaw packed with shredded cabbage, herbs, and scallions, tossed with a tangy Vietnamese-style peanut dressing. Great alongside grilled meats or tofu.

Ingredients

• ½ small head green cabbage (400 g), shredded
• ½ small head red cabbage (400 g), shredded
• 4 scallions, thinly sliced
• 1 cup (20 g) fresh mint leaves
• 1 cup (20 g) fresh cilantro leaves
• ½ cup (70 g) roasted peanuts, chopped
• Vietnamese-Style Peanut Dressing (see recipe)

Instructions

1. In a large bowl, combine shredded green and red cabbage, scallions, mint, and cilantro.
2. Toss with Vietnamese-Style Peanut Dressing to taste. Start with half the dressing and add more as needed.
3. Top with chopped peanuts just before serving for maximum crunch.

Notes

• Best enjoyed the day it’s made, while the cabbage remains crisp.
• Add grilled shrimp or tofu to make it a main course.

4.11 Artichoke Rice Salad

Serves: 6–8  Prep Time: 15 minutes  Cook Time: 20 minutes  Chill Time: Overnight  Total Time: 12–16 hours

Description

A tangy, savory rice salad with marinated artichokes, olives, and a lightly spiced curry-mayo dressing. Serve chilled as a side, or bulk it up with shrimp or chicken for a complete main dish.

Ingredients

• 1 cup (200 g) long-grain white rice
• 2½ cups (600 ml) chicken broth
• 2 jars (6 oz / 170 g each) marinated artichoke hearts, drained (reserve marinade)
• 8 green olives with pimiento, sliced
• 2 green onions, thinly sliced
• ½ green bell pepper, chopped
• ¼ tsp curry powder (or more, to taste)
• ⅓ cup (80 ml) mayonnaise (see recipe)
• Optional: 1–2 cups (150–300 g) cooked shrimp or cubed chicken

Instructions

1. Cook rice in chicken broth according to package directions. Let cool completely.
2. Once cool, stir in green onions, green pepper, and sliced olives.
3. In a small bowl, whisk together reserved artichoke marinade, curry powder, and mayonnaise.
4. Add the drained artichoke hearts and dressing to the rice mixture. Toss gently to combine.
5. Chill overnight to allow flavors to develop.
6. Before serving, taste and adjust seasoning. Stir in shrimp or chicken, if using.

Notes

• This salad holds well and improves after resting overnight.
• Serve cold or at cool room temperature.
• Makes a refreshing picnic or potluck dish with or without added protein.

4.12 German-Style Warm Potato Salad

Serves: 6–8  Prep Time: 20 minutes  Cook Time: 30 minutes  Total Time: 50 minutes

Description

A tangy, savory potato salad with bacon, mustard, and apple cider vinegar. Best served warm for full flavor, but also tasty at room temperature.

Ingredients

• 2 lbs (1 kg) red potatoes, cut into bite-sized pieces
• Salt, for boiling and seasoning
• ¼ red onion (30 g), thinly sliced
• ¼ cup (60 ml) apple cider vinegar
• 1 tbsp (12 g) sugar
• 8 slices (250 g) bacon, chopped
• ¼ cup (60 g) whole grain mustard
• ¼ cup (15 g) chopped fresh parsley
• 1 tsp (3 g) black pepper
• ½ tsp (3 g) kosher salt

Instructions

1. Rinse onion and marinate in vinegar and sugar while you prepare the rest of the ingredients.
2. Boil potatoes in salted water for 15–20 minutes, or until fork-tender. Drain well.
3. In a skillet, cook bacon until crisp. Set aside, reserving the rendered fat.
4. In a large bowl, combine the warm potatoes with bacon and its fat.
5. Stir in mustard, parsley, black pepper, and drained onions. Toss gently to combine.
6. Adjust salt to taste. Serve warm, garnished with extra parsley and black pepper if desired.

Notes

• For best texture, avoid overcooking the potatoes—they should hold their shape when mixed.
• Delicious with sausages, schnitzel, or roasted meats.

4.13 Broccoli Casserole

Serves: 6  Prep Time: 10 minutes  Cook Time: 30 minutes  Total Time: 40 minutes

Description

A creamy, comforting broccoli casserole layered with mushroom soup, stuffing mix, and cheese. A nostalgic side dish that’s simple, hearty, and easy to prepare from pantry staples.

Ingredients

• 1 (16 oz / 454 g) package frozen broccoli spears
• 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
• ½ cup (120 ml) mayonnaise (see recipe)
• ½ package (6 oz / 170 g) herb-seasoned stuffing mix
• ½ stick (2 oz / 57 g) butter
• 1 medium onion, finely chopped
• 1 large egg
• 1 cup (115 g) grated cheddar cheese or ½ cup (50 g) grated Parmesan cheese

Instructions

1. Preheat oven to 300°F (150°C).
2. Cook broccoli according to package directions. Drain well and chop into bite-sized pieces.
3. In a mixing bowl, combine soup, mayonnaise, stuffing mix, melted butter, onion, and egg. Fold in broccoli and mix well.
4. Transfer mixture to a greased 1½–2 quart (1.5–2 L) baking dish.
5. Top evenly with grated cheese.
6. Bake for 25–30 minutes, or until heated through and bubbling around the edges.

Notes

• Swap in cream of celery or cream of chicken soup if preferred.
• This casserole holds well on a buffet table and reheats beautifully the next day.

4.14 Corn Pudding

Serves: 6–8  Prep Time: 10 minutes  Cook Time: 1 hour  Total Time: 1 hour 10 minutes

Description

A creamy, custardy corn pudding made with canned corn, creamed corn, and eggs. Rich and comforting, this dish lands somewhere between a side and a soft-baked spoonbread. Perfect for holiday tables and Southern-style meals.

Ingredients

• 1 (15 oz / 425 g) can whole kernel corn, drained
• 1 (15 oz / 425 g) can creamed corn
• ¼ cup (57 g) unsalted butter
• ¾ cup (180 ml) warm milk
• 4 tbsp (30 g) all-purpose flour
• 3 tsp (12 g) granulated sugar
• 3 large eggs, beaten

Instructions

1. Preheat oven to 350°F (175°C). Grease a 1½–2 quart (1.5–2 L) casserole dish.
2. In a saucepan, melt butter with milk over low heat.
3. Stir in flour, creamed corn, whole corn, and sugar until combined.
4. Remove from heat and stir in the beaten eggs.
5. Pour into prepared baking dish and smooth the top.
6. Bake for 1 hour, or until lightly golden and set in the center.

Notes

• Let cool slightly before serving—it firms as it rests.
• Excellent alongside ham, roast chicken, or as part of a holiday spread.

4.15 Chipotle Coleslaw

Serves: 6–8  Prep Time: 15 minutes  Chill Time: 1 hour  Total Time: 1 hour 15 minutes

Description

A smoky, tangy coleslaw with chipotle peppers, lime, and creamy dressing. This bold side dish pairs well with tacos, grilled meats, or any spicy main.

Ingredients

• 6 cups (450 g) shredded green cabbage
• 1 cup (100 g) shredded carrots
• ¼ small red onion (25 g), finely sliced
• ½ cup (120 ml) mayonnaise (see recipe)
• 1–2 chipotle peppers in adobo, minced
• 1 tbsp (15 ml) lime juice
• 1 tbsp (15 ml) white vinegar
• 1 tsp (5 g) granulated sugar
• Kosher salt and black pepper, to taste

Instructions

1. In a large bowl, combine cabbage, carrots, and red onion.
2. In a separate bowl, whisk together mayonnaise, chipotle, lime juice, vinegar, sugar, salt, and pepper.
3. Pour dressing over vegetables and toss to coat thoroughly.
4. Chill for at least 1 hour before serving to allow flavors to develop.

Notes

• Adjust chipotle to taste depending on heat preference.
• Pairs well with Chicken Tinga and anything made with Taco Seasoning Mix.

4.16 Southwestern Cauliflower Salad

Serves: 6  Prep Time: 15 minutes  Cook Time: 20 minutes  Total Time: 35 minutes

Description

A smoky, spicy, and satisfying twist on potato salad—made with roasted cauliflower, crispy bacon, and a creamy chipotle-lime dressing. It happens to be lower in carbs, but more importantly, it’s just a really good salad.

Ingredients

• 1 large head of cauliflower (about 2 lbs / 900 g), cut into bite-sized florets (1 to 1½ inches across)
• 4 slices thick-cut bacon, pan-fried and chopped (or 6 slices regular bacon)
• 1 cup homemade mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons chipotle peppers in adobo, chopped
• 1 tablespoon lime juice
• ½ teaspoon black pepper
• 1 small jalapeño, finely chopped
• ¼ cup chopped fresh cilantro
• 1 small bunch scallions, finely sliced (about 60–75 g)
• Salt, to taste

Instructions

1. Preheat oven to 425°F (220°C). Cut cauliflower into bite-sized florets, about 1 to 1½ inches across. Spread on a baking sheet and roast for 15–20 minutes, flipping once, until lightly browned and tender-crisp. Let cool.
2. While the cauliflower roasts, cook the bacon in a skillet over medium-low heat until browned and crisp. Transfer to a paper towel-lined plate to drain, then chop into small pieces.
3. Make the dressing: in a large bowl, whisk together the mayonnaise, garlic, Dijon mustard, chipotle peppers, lime juice, black pepper, and salt to taste. A stick blender can be used for a smoother, more uniform dressing.
4. Once the cauliflower is cool, add it to the bowl along with the chopped bacon, jalapeño, scallions, and cilantro. Fold gently to coat everything in the dressing.
5. Chill for at least 30 minutes before serving — 2 hours or more is even better. Adjust salt and lime juice to taste just before serving.

Notes

• This recipe also works beautifully as a potato salad. Gold potatoes are best — cook until tender, then cut into 1½-inch cubes. Scale the dressing to match the amount of potatoes you use.
• Keeps well in the fridge for up to 3 days. Flavor improves with time.