Category: Side Dish

Categories
Recipes Side Dish

Irish Champ (Mashed Potatoes with Scallions)

Irish champ is simple — potatoes, milk, butter, and scallions — but it carries a lot more weight than that. It’s Rory’s nod to home in his Master’s Champions Dinner menu, and one of the few parts of the menu that feels rooted in something personal rather than indulgent.

A Note on the Menu

This is the part of the menu that felt the most grounded.

With everything else leaning rich and indulgent, this brought a sense of balance — something familiar, something rooted, something that didn’t need to prove anything.

And sometimes, that’s exactly what a table needs.

Pair It With

This Irish champ was served as part of my Masters Champions Dinner recreation, alongside filet and salmon.

Serve with:

• Steak with Butter & Herbs
• Roasted Salmon with Lemon & Herbs
• Glazed Carrots
• Brussels Sprouts

See the full menu here.

Irish Champ (Mashed Potatoes w/ Scallions)

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients
  

  • 3 lbs Yukon Gold potatoes peeled and quartered
  • 1 bunch scallions thinly sliced
  • 1 cup whole milk
  • 6 tablespoons butter plus more for serving
  • Salt and white pepper

Instructions
 

  • Bring potatoes to a boil in well-salted water and cook until completely tender, about 20 minutes. Drain well.
  • In a small saucepan, warm the milk with most of the scallions over low heat for about 5 minutes. This step is what gives the dish its signature flavor.
  • Mash or rice the potatoes until smooth.
  • Gradually add the warm scallion milk, then the butter, mixing until creamy.
  • Season generously with salt and white pepper.
  • Reheat gently before serving if needed.

Notes

Warming the milk with scallions might seem like a small step, but it’s what makes this dish feel intentional.
It infuses the entire base with flavor instead of just scattering scallions on top.
It’s simple, but it changes everything.

Hosting Tip

Serve in a warm bowl with a small well of butter in the center and scatter the reserved scallion greens over the top.
It’s traditional, and it gives the dish a finished, thoughtful look on the table.
Categories
Recipes Salad Side Dish

Shaved Zucchini Ribbon Salad with Parmesan and Basil

This is one of those salads that feels almost too simple to write down — but ends up being one of the first things to disappear from the table.

Thin ribbons of zucchini, a little lemon, good olive oil, parmesan, and fresh basil.

That’s it.

It’s light, fresh, and exactly the kind of dish that balances a fuller dinner party menu.

zucchini salad in bowl topped with parmesan

Why This Works for Hosting

When I’m building a menu, I like to include at least one dish that feels effortless.

Something that doesn’t require cooking.
Something that comes together in minutes.
Something that keeps the table from feeling too heavy.

This salad does all of that.

It’s especially helpful when you already have multiple warm dishes — it gives the table contrast without adding complexity.

Pair It With

This salad is part of my Spring Easter Dinner Party Menu.

It works beautifully alongside:

• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs
• Shaved Asparagus & Fennel Salad

See the full Easter menu here.

zucchini salad on platter topped with parmesan

Shaved Zucchini Ribbon Salad with Parmesan & Basil

A fresh and simple zucchini ribbon salad with lemon, parmesan, and basil.
Print Recipe
Prep Time 15 minutes
Course Salad, Side Dish
Servings 6 people

Ingredients
  

  • 3 zucchini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ¼ cup shaved parmesan
  • 2 tablespoons pine nuts
  • Fresh basil leaves
  • Flaky salt

Instructions
 

  • Use a vegetable peeler to shave zucchini into long, thin ribbons.
  • Place in a large bowl and gently toss with olive oil and lemon juice.
  • Transfer to a serving platter.
  • Top with shaved parmesan, pine nuts, and fresh basil.
  • Finish with flaky salt just before serving.
  • Serve immediately.
Categories
Recipes Salad Side Dish

Spring Farro with Lemon, Herbs and Pistachios

Farro is one of those ingredients I reach for often when I’m hosting.

It’s hearty enough to anchor a table, but when paired with lemon, fresh herbs, and a few thoughtful additions, it feels light and seasonal — not heavy.

This version leans into spring: bright citrus, soft herbs, shaved parmesan, and pistachios for texture.

It’s the kind of side that quietly holds everything together.

farro salad with herbs and pistachios in bowl

Why This Works for Hosting

Every dinner party needs a dish that gives the table structure.

Something that can sit out.
Something that holds well.
Something guests can go back to for seconds.

This farro does all of that.

It can be made ahead, served warm or at room temperature, and pairs easily with both lighter and richer mains.

It’s steady. And that’s exactly what a good side should be.

Pair It With

This farro is part of my Spring Easter Dinner Party Menu.

Serve it alongside:

• Roasted Pork with Spring Herb Sauce
• Shaved Asparagus & Fennel Salad
• Shaved Zucchini Ribbon Salad

Spring Farro with Lemon, Herbs & Pistachios

A bright, herb-filled farro with lemon, parmesan, and pistachios — perfect for spring gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Salad, Side Dish
Servings 6 people

Ingredients
  

  • 1 cup farro
  • 3 cups water
  • 2 tablespoons olive oil
  • Zest of 1 lemon
  • ¼ cup chopped parsley
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped chives
  • ¼ cup shaved parmesan
  • ⅓ cup toasted pistachios
  • Salt and freshly cracked black pepper
  • Optional:
  • peas
  • asparagus tips

Instructions
 

  • Instructions
  • Bring farro and water to a boil. Reduce to a simmer and cook until tender, about 20–25 minutes.
  • Drain well and transfer to a large bowl.
  • While still warm, toss with olive oil and lemon zest.
  • Add herbs, parmesan, and pistachios. Toss gently to combine.
  • Season with salt and pepper to taste.
  • Serve warm or at room temperature.
Categories
Appetizer Recipes Salad Side Dish

Shaved Asparagus and Fennel Salad with Parmesan and Almonds

This is the kind of salad I come back to every spring.

Light, crisp, and just a little bit unexpected — shaved asparagus and fennel create a texture that feels more composed than a traditional salad, but just as easy to put together.

It’s fresh without being fussy.

And when you’re hosting, that’s exactly what you want.

asparagus and fennel salad in plate on table

Why This Works for Hosting

When I’m building a menu, I always want one dish that brings brightness to the table.

This salad does that effortlessly.

The asparagus and fennel are shaved thin, so they feel delicate rather than heavy. The parmesan adds a salty richness, and the almonds bring just enough crunch to keep things interesting.

It balances richer dishes beautifully — especially something like roasted pork or chicken.

thinly slicing fennel

Make-Ahead Notes

You can:

• shave the asparagus and fennel a few hours in advance and store in ice water
• prepare the vinaigrette ahead of time

Wait to dress and assemble the salad until just before serving so everything stays crisp.

Hosting Tip

Shaving the vegetables instead of chopping them changes the entire feel of the dish.

It makes the salad lighter, more delicate, and more aligned with a spring table.

Small decisions like that are what make a menu feel intentional.

asparagus and fennel salad in plate on table

Pair It With

This salad is part of my Spring Easter Dinner Party Menu.

It pairs especially well with:

• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs
• Whipped Goat Cheese with Hot Honey

Shaved Asparagus & Fennel Salad

A light and elegant spring salad with shaved asparagus, fennel, parmesan, and toasted almonds.
Print Recipe
Prep Time 15 minutes
Course Appetizer, Salad
Servings 6 people

Ingredients
  

  • 1 bunch asparagus
  • 1 fennel bulb
  • 1/4 cup shaved parmesan
  • 1/4 cup toasted sliced almonds
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp orange juice

Instructions
 

  • Use a vegetable peeler to shave asparagus into thin ribbons.
  • Thinly slice fennel.
  • In a bowl, whisk olive oil, lemon juice, orange juice, salt, and pepper.
  • Toss vegetables in dressing.
  • Top with parmesan and almonds before serving.
Categories
Side Dish Tuesday to Table

Cherry Pepper and Olive Focaccia

There’s almost always bread on the table when I host.

Sometimes it’s a warm baguette from a good bakery. Sometimes it’s something simple I pick up on the way home. And sometimes, when the timing works, it’s focaccia from my own sourdough starter.

cherry pepper olive focaccia in pan over oven door

I’ve been baking sourdough for a few years now, and my starter — allegedly dating back to 1700s France — is named Papillon. It means butterfly in French, which has always been one of my favorite words.

Around here we call her Pappie.

And when she’s especially bubbly and active, my girls will peek into the jar and say, “Pappie is so happy!”

cherry pepper olive focaccia in pan over oven door

Sourdough has quietly become part of the rhythm of our kitchen. Most weeks I make a few different recipes — a loaf, pizza dough, or focaccia — depending on what we’re cooking.

This cherry pepper and olive focaccia was the bread I served alongside roasted garlic and white wine chicken for dinner recently. It’s salty, bright, and the kind of bread that disappears quickly once it hits the table.

About the Recipe

The focaccia itself isn’t my recipe.

I used the excellent sourdough focaccia recipe from Moments of Sugar, which has become one of my go-to formulas.

cherry pepper olive focaccia on cooling rack on kitchen counter

But this topping combination — cherry peppers and olives — is something I come back to often. The slight heat from the peppers and the briny olives work beautifully with olive oil-rich focaccia.

If you have a favorite focaccia recipe — sourdough or yeasted — use that.

This post is really about the topping idea, not the dough.

Hosting Note

Bread like this does something important on a dinner table.

It gives guests something to tear into. Something to dip into sauces. Something to pass around.

And sometimes those simple details — warm bread, good olive oil, a sprinkle of salt — are what people remember most.

cherry pepper olive focaccia in pan

Serving Ideas

This focaccia pairs especially well with:

  • roasted chicken dishes
  • simple salads with vinaigrette
  • whipped ricotta or herbed yogurt
  • roasted vegetables

For the dinner where I served it, the table looked like this:

  • roasted garlic and white wine chicken
  • roasted broccolini
  • cherry pepper and olive focaccia

Simple, cozy, and exactly what we needed that night.

Cherry Pepper & Olive Focaccia

Use your favorite focaccia recipe and top with cherry peppers, olives and flaky salt for a delicious side dish.
Print Recipe
Prep Time 1 day
Cook Time 35 minutes
Course Side Dish

Ingredients
  

  • 1 prepared focaccia dough, see notes!
  • 1/2 c cherry peppers (about 9 peppers)
  • 1/2 c olives (about 20 olives) I used kalamata and castlevetrano olives
  • 1 tbsp flaky sea salt, such as maldon

Instructions
 

  • Using your favorite focaccia recipe, before placing in the oven and after dimpling the dough, top with cherry peppers and flaky salt.
  • Bake according to recipe.

Notes

Lately, I’ve been using Moments of Sugar’s sourdough recipe found here. 
Categories
Recipes Side Dish

Crispy Smashed Potatoes with Tarragon & Roasted Broccolini with Garlic and Lemon

Every great dinner party main needs sides that feel intentional — but not complicated.

For my Green, But Make It Chic menu, I paired lemon shallot chicken with two simple, texture-driven vegetables: crispy smashed potatoes with tarragon and roasted broccolini with garlic and lemon.

They’re straightforward. They can be prepped ahead. And together, they create contrast — crisp against tender, bright against rich.

When I’m hosting, I want sides that work hard without asking much from me.

Screenshot

Hosting Tip

Roast the potatoes first. Add the broccolini during the last 12–15 minutes so everything finishes around the same time.

If needed, the potatoes hold heat well — but always add lemon zest and herbs at the very end to keep them vibrant.

Pair It With

These sides were designed to support:

• Whipped Herbed Yogurt with Chili Crisp
• Butter Lettuce Salad with Avocado & Snap Peas
• Lemon Shallot Chicken Thighs
• Pistachio Ice Cream with Chocolate Pistachio Bark

See the full Green Chic menu here.


Crispy Smashed Potatoes with Tarragon & Lemon Zest

Golden, crispy edges. Creamy centers. Brightened at the end with fresh parsley and lemon zest.
Print Recipe
Cook Time 1 hour
Course Side Dish

Ingredients
  

  • 1.5 lbs baby yellow or potatoes
  • Olive oil
  • Salt
  • 2 tsp dried tarragon
  • Parsley & lemon zest for garnish

Instructions
 

  • Boil potatoes until fork tender.
  • Preheat oven to 425°F.
  • Drain and place on sheet pan and gently smash.
  • Drizzle with olive oil, salt, and tarragon.
  • Roast until crispy (25–30 minutes).
  • Finish with parsley and lemon zest.

Roasted Broccolini with Garlic and Lemon

Simple. Bright. Slightly nutty. This is the kind of vegetable that balances the plate without stealing attention.
Print Recipe
Cook Time 20 minutes
Course Side Dish
Servings 8

Ingredients
  

  • 2 bunches broccolini trimmed
  • Olive oil
  • 6-8 garlic cloves peeled
  • Kosher salt
  • Freshly cracked black pepper
  • ¼ cup sliced almonds toasted

Instructions
 

  • Preheat oven to 425°F (can roast alongside potatoes).
  • Toss broccolini with olive oil, salt, and pepper.
  • Spread in a single layer on a sheet pan and layer in whole peeled garlic cloves.
  • Roast until tender with slight char, about 12–15 minutes.
  • Finish with lemon zest.
Categories
Recipes Side Dish

Whipped Herbed Yogurt with Chili Crisp

There is something quietly luxurious about a bowl of whipped yogurt on a dinner party table.

It’s simple. It’s unfussy. And yet, when layered with fresh herbs, a drizzle of olive oil, and chili crisp, it feels intentional.

This is the kind of starter I love most — something guests can gather around while you finish the last details in the kitchen.

dip with crackers

It sets the tone without overwhelming the table.

Why This Works for Hosting

When I’m building a menu, I always look for one dish that:

• Can be made entirely ahead
• Requires no reheating
• Feels fresh and layered
• Pairs easily with wine

This whipped herbed yogurt checks every box.

appetizers on counter

It balances richer dishes, adds brightness to the table, and gives guests something to snack on the moment they arrive.

That matters more than people think.

herbed green dip on counter with crackers

Hosting Tip

Spread the yogurt into a shallow bowl rather than leaving it mounded high. The wider surface allows the olive oil and chili crisp to pool slightly — which makes it both beautiful and better balanced in every bite.

Sometimes the smallest details make a dish feel composed.

Pair It With

This starter anchors my Green, But Make It Chic dinner party menu.

Serve it alongside:

• Lemon Shallot Chicken Thighs
• Crispy Smashed Potatoes and Roasted Broccolini
• Butter Lettuce & Snap Pea Salad

See the full menu here.

Whipped Herbed Yogurt with Herbs & Chili Crisp

Print Recipe
Prep Time 10 minutes
Course Appetizer

Equipment

  • Food processor or blender

Ingredients
  

  • 2 cups full-fat Greek yogurt
  • 1/2 cup fresh parsley
  • 1/4 cup fresh basil
  • Zest of 1 lemon
  • 1 small garlic clove
  • 2 tbsp olive oil
  • Salt to taste
  • Chili crisp for topping

Instructions
 

  • Blend yogurt, herbs, lemon zest, garlic, olive oil, and salt until smooth and green.
  • Spread onto a shallow serving bowl.
  • Top with chili crisp, pistachios, and a drizzle of olive oil.
  • Serve with grilled flatbread and fresh vegetables.

Notes

You can prepare the yogurt base up to 24 hours in advance.
Store covered in the refrigerator.
Before serving:
• Let it sit at room temperature for 20–30 minutes
• Give it a quick stir
• Add toppings just before bringing it to the table
This ensures the texture stays light and the herbs stay vibrant.
Categories
Recipes Salad Side Dish

Butter Lettuce Salad with Avocado & Snap Peas

A good dinner party salad shouldn’t compete with the main course.

It should lighten the plate.

This butter lettuce salad is exactly that — tender greens, thinly sliced snap peas, creamy avocado, and a bright white balsamic vinaigrette.

It’s simple on purpose.

green salad in bowl

When the main course is rich and the sides are crisp, the salad’s role is balance.

Why This Works for Hosting

When I build a menu, I always ask:

What brings freshness to the table?

Butter lettuce is delicate and soft — it doesn’t fight for attention. Snap peas add crunch. Avocado brings creaminess. The vinaigrette adds acid.

That contrast is what keeps a meal feeling composed instead of heavy.

And the best part? It takes minutes to assemble.

Hosting Tip

Dress the greens lightly.

You can always add more vinaigrette — but overdressed greens wilt quickly and lose their elegance.

A salad should look fresh, not glossy.

Pair It With

This salad was designed for my Green, But Make It Chic dinner party menu.

It pairs beautifully with:

• Lemon Shallot Chicken Thighs
• Crispy Smashed Potatoes & Roasted Broccolini
• Herbed yogurt dip

See the full menu here.

Butter Lettuce Salad with Avocado & Snap Peas

A light and elegant butter lettuce salad with snap peas and avocado, finished with a bright white balsamic vinaigrette.
Print Recipe
Cook Time 10 minutes

Ingredients
  

Dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp white balsamic vinegar
  • Flaky salt

Salad Components

  • 2 heads butter lettuce torn
  • 1 avocado sliced
  • 1 cup snap peas thinly sliced
  • 2 tbsp fresh dill
  • 1/2 cup toasted sourdough breadcrumbs

Instructions
 

  • Whisk olive oil, lemon juice, vinegar, and salt to make vinaigrette.
  • Gently toss lettuce, snap peas, and dill.
  • Top with avocado slices and breadcrumbs.
  • Drizzle with vinaigrette just before serving.
Categories
Side Dish

Simple Black Bean Salad for an Easy Side Dish

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Whenever we’re hosting friends or family, I am always super focused on the side dishes. I think it’s what makes the meal really interesting, both visually and flavor-wise, and to be honest, surround me with 5 different salads and I’m a happy camper.

So I’m sharing this with you, but it’s definitely a non-recipe recipe. Measure with your heart, flavor it to your liking! It’s a really lovely salad and makes the table so colorful!

I grilled the corn inside over medium heat and then just sliced the charred kernels off. Added two cans of black beans, a bunch of quartered grape tomatoes, red onion, pickled red onion, cojita, cilantro, lime juice, elote seasoning and scallions, with a dash of red wine vinegar and olive oil and lots of salt. Avocado would be another great addition!

Non-Recipe Recipe for Black Bean Salad

We're measuring with our hearts and flavoring with taste buds on this one!
Print Recipe

Equipment

  • grill or grill pan

Ingredients
  

  • 2 ears of corn, charred
  • 2 cans black beans, drained and rinsed
  • 1-2 cups grape or cherry tomatoes, halved or quartered
  • 2 scallions, thinly sliced
  • 1/4 c cojita, crumbled
  • 1/8 c sliced pickled onions
  • 1/8 c diced red onion
  • 1/8 c cilantro (leave it out if you don't like it!)
  • 2 limes, juiced
  • 1-2 tsp apple cider vinegar
  • 1-2 tbsp extra virgin olive oil
  • 1 tbsp elote seasoning
  • salt, pepper to taste

Instructions
 

  • Combine all ingredients and taste for seasoning and lime juice; adjust accordingly.
  • Garnish with more charred corn, cojita, pickled onions and cilantro (if using).
Categories
Appetizer Lunch Recipes Salad Side Dish Snack

Peach & Burrata Salads with Rosé Vinaigrette

Now that summer is in full swing – heat and crazy storms and all – I can’t get enough of peaches, watermelon and grilling. So I guess expect a whole lot of that? The whole house – myself, hubby and Harper – were all loving this peach and burrata salad with rosé vinaigrette I made this week.

The peaches were so juicy and bursting with flavor. Harper kept running around with peaches in her hand, asking for more. Hubby and I topped some toasted sourdough with ours while we waited for dinner to come off the grill – it was the perfect appetizer.