#dinnersidedish

This gluten-free recipe features tender roasted cauliflower topped with a flavorful dressing made with hard-boiled eggs, anchovies, garlic, lemon juice, parsley, and capers. It's a satisfying and nutritious dish perfect for a light lunch or a side dish for dinner.

Ingredients: 1 head cauliflower, cut into florets. 2 tablespoons olive oil. Salt and pepper to taste. 2 hard-boiled eggs, chopped. 4 anchovy fillets, minced. 2 cloves garlic, minced. 2 tablespoons lemon juice. 2 tablespoons chopped fresh parsley. 1 tablespoon capers, chopped.

Instructions: Preheat the oven to 400F 200C. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 25-30 minutes or until cauliflower is golden brown and tender. In a small bowl, mix together chopped eggs, minced anchovies, minced garlic, lemon juice, parsley, and capers to make the dressing. Once the cauliflower is roasted, transfer it to a serving dish. Drizzle the anchovy dressing over the roasted cauliflower. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This African-inspired salad brings together the earthy flavors of black-eyed peas with the freshness of vegetables and a zesty dressing. It's a nutritious and satisfying dish, perfect for a light lunch or as a side dish for dinner.

Ingredients: 1 cup cooked black-eyed peas. 1 large tomato, diced. 1/2 red onion, finely chopped. 1/2 cucumber, diced. 1/4 cup chopped fresh cilantro. 2 tablespoons olive oil. 1 tablespoon lemon juice. 1 teaspoon ground cumin. Salt and pepper to taste.

Instructions: Put the cooked black-eyed peas, diced tomato, diced red onion, diced cucumber, and chopped cilantro in a large bowl. Mix the lemon juice, ground cumin, salt, and pepper with a whisk in a small bowl. Pour the dressing over the salad and gently toss to cover everything. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

This refreshing and flavorful salad combines the nuttiness of quinoa with the tangy sweetness of kumquats, all tossed in a zesty lime dressing. Perfect for a light lunch or as a side dish for dinner!

Ingredients: 1 cup cooked quinoa. 1 cup chopped kumquats. 1/2 cup chopped cilantro. 1/4 cup sliced almonds. 1/4 cup chopped red onion. 2 tablespoons olive oil. 2 tablespoons lime juice. 1 tablespoon honey. Salt and pepper to taste. Gluten-free tortilla chips for serving.

Instructions: Cook the quinoa and put it in a large bowl. Add the chopped kumquats, chopped cilantro, sliced almonds, and chopped red onion. Mix honey, lime juice, salt, and pepper in a small bowl with a whisk. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Gluten-free tortilla chips should be served with the salad. Have fun!

Prep Time: 15 minutes

Cook Time: 0 minutes

Green Eggplant with Bamboo Shoot & Chives

Presenting you an original from the Serene Naked Chef’s Kitchen – an accidental recipe, actually an honest upshot of drinking and cooking.  A delicious home-style dish of green eggplant, onion, garlic, bamboo shoot, chives, salted peanuts, and madras curry powder, stir-fried in a wok. Taste bud sensation: garlicky, subtly earthy, mildly sour with a nutty touch. Many of my close friends knows I…

roasted truffle oil potatoes and brussels sprouts you can serve with your choice of protein and enjoy with a glass of wine 😋

🍽 1 lb golden or red potatoes, diced

🍽 1/2 lb brussels sprouts, halved

🍽 2 garlic cloves, chopped

🍽 2 tbsp truffle oil

🍽 1 tsp paprika

🍽 1/4 cup parmesan cheese, grated

🍽 salt and pepper

prep time: 15 minutes