They pair with chicken, beef, pork, salmon – truly whatever you’re making. Try with one of my easy chicken recipes, like Crockpot Marry Me Chicken, Sheet Pan Pomegranate Chicken with Brussels Sprouts or my Healthy Baked Lemon and Herb Chicken. 

Why you’ll love this recipe

• Built-in gourmet flavor: The Boursin Garlic & Fine Herbs Cheese does all the heavy lifting. No peeling garlic, or chopping herbs.
• Ultra-creamy and velvety texture: Boursin melts effortlessly into warm dishes, and when combined with butter and milk turns the potatoes into a creamy dream. 
• Less ingredients & less work: Because the cheese is already perfectly seasoned and creamy you get to skip long ingredient lists and steps. You only need potatoes, butter, milk, salt, pepper, and your Boursin of choice. 
• Perfect anytime: This dish is the ultimate side dish, as its easy to adapt to your mains and is impressive any day of the week. You can make it ahead of time during the holidays or busy weeknights.

What is Boursin cheese?

Boursin is a creamy, crumbly, French cow’s milk cheese. It is perfectly spreadable and melts beautifully into warm dishes. It traditionally features garlic and fine herbs, but you can find a variety of flavors at your local grocery store. 

Ingredients needed

Yukon gold potatoes: They have a naturally creamy, buttery texture. 

Unsalted butter: Helps control the salt in the dish.

Whole milk: Also known as homogenized milk, it has a 3.25% fat content.

Garlic & Fine Herbs Boursin cheese:  A MUST to make these mashed potatoes!

Salt & pepper: The only seasonings you need.

What types of potatoes that make the best mashed potatoes

The best potatoes for mashed potatoes are Yukon Golds or Russets (aka Idaho).  

Why?

Yukon Golds are naturally buttery, and creamy. They add a level of creaminess that can’t be duplicated. They also hold onto added butter and cream well without turning watery. You can leave the skins on for a rustic look and extra texture – but I don’t recommend that for this recipe.

Russets (aka Idaho), create a light and fluffy mashed potato that absorbs dairy easily. I always peel Russets, their skins are tough and won’t mix well, even if you’re looking for a different texture.

Avoid using Red Potatoes. They have high water and starch content that won’t work well, and will leave you disappointed. I’ve tried it so you don’t have to!

Key steps to make Boursin mashed potatoes

1. Peel and chop your potatoes into consistent sized pieces – 1 inch pieces.
2. Bring a large pot of water to a boil, salt it well.
3. Cook your potatoes until fork tender.
4. Put the cooked potatoes through a ricer or mash them. 
5. Warm the milk, butter, Boursin, salt and pepper in a saucepan. 
6. Add the riced/mashed potatoes to the warmed Boursin mixture and stir to combine. 
7. Taste test – adjust seasoning as needed and feel free to add more butter or a little extra milk if you’d like more creaminess. Garnish with a drizzle of warmed butter, or chopped fresh chives or parsley.

What if I don’t have a potato ricer, what can I use instead?

You can use a standard potato masher, a fork or an electric hand mixer. Whatever you have on hand – just don’t over mix.  

If you’re using standard potato masher, press straight down and move around the pot. Do not over-mash or twist the masher.

A large metal serving fork works well for smaller batches, just mash them against the sides of the hot pot.

And if you have an electric hand mixer, fluff up the potatoes on low speed first then add in the warm ingredients just until they are combined.  

What to serve with mashed potatoes 

These creamy mashed potatoes are the perfect side dish for practically anything you have on this weeks menu! 

They pair with chicken, beef, pork, salmon – truly whatever you’re making. I’d recommend trying them with one of my quick and easy chicken recipes, like Crockpot Marry Me Chicken, Sheet Pan Pomegranate Chicken with Brussels Sprouts or my Healthy Baked Lemon and Herb Chicken. 

Or, pair with my Easy Lemon & Herb Butter Roasted Turkey for a special occasion like Thanksgiving or Christmas.

Tips & Tricks 

The way you cook your potatoes and how you mix them will be the difference between a creamy, flavorful side dish and one that falls flat. 

• Start your potatoes in cold, generously salted water (think pasta water), and cut your potatoes into consistent sizes. 
• Once your potatoes are fork-tender, drain them and return them to their empty cooking pot. Then return the potato filled pot to the burner for 1 to 2 minutes, over a low heat. Shake the pot gently while on the burner. You will see steam escape; this removes any excess water and prevents your potatoes from being watery and lets them soak up maximum flavor.
• Always warm your butter and milk or cream before adding into your potatoes, the cold fats won’t mix properly and will cool down your hot dish.
• Avoid over mixing, ensure to mix ingredients until just combined. And never use a food processor, stand mixer or a blender. Over mixing and high speeds turns potato starches into a gummy mess.

Variations & other flavor ideas

Potatoes are the perfect blank slate – they are delicious on their own, but why not add a flavor combo you’re craving?

I usually simmer a few smashed garlic cloves or springs of thyme, rosemary or other fresh herbs I have on hand, directly in my milk and butter mixture, then strain them out before pouring the liquid into the potatoes. But by using any one of the Boursin Cheese flavors, I’ve been saving myself this step and getting that extra creaminess and flavor from the Boursin instead. It’s been game changing.

You can follow this recipe and swap out the Garlic Herb Boursin for the Rosemary & Black Garlic, Black Truffle & Sea Salt (just omit the additional salt), Caramelized Onion & Herbs, Shallot & Chive or Basil & Chive Boursin flavors. They all work beautifully with the measurements provided. 

How to store and make-ahead

You can easily make these creamy Boursin Cheese mashed potatoes ahead of time for an easy weeknight side, a dinner party or big holiday meal. For best texture and flavor, you can make ahead a maximum of 2 days, as you’ll want them to be their freshest.

Storage 

Refrigerator: Let the mashed potatoes cool completely to room temperature and store in an airtight container. I recommend pressing a piece of plastic wrap directly onto the surface of the potatoes before closing the lid to prevent drying. These will keep for 4 days in total, so if you made them ahead of time, adjust the time they will be good for. 

Freezer: After cooling to room temperature, the mashed potatoes should be frozen in plastic freezer bags by pressing all the air out and flattening before sealing. This will prevent any additional drying out, and save freezer space 

Reheating

When reheating your leftovers from the fridge or the freezer (let them thaw completely), the potatoes will look dry at first. Always stir in a splash of milk, cream, or a spoonful of butter when reheating to restore their texture.

Stovetop (preferred): Place the potatoes in a saucepan over low-to-medium Stir frequently so the bottom doesn’t scorch.

Oven (best for a large batch): Place potatoes in a buttered baking dish. Cover tightly with foil. Bake at 350°F for 20–30 minutes until hot throughout.

Slow Cooker (most convenient): Add your potatoes to a buttered slow. Cover and heat on Low for 2 hours, stirring occasionally. Once hot throughout, switch it to the “Warm” setting for serving.

Microwave (fastest): Place potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave in 1-minute bursts, stirring well between each burst to heat evenly.

FAQs

More side dishes to enjoy from the blog

• How To Make Whole Roasted Carrots (With Flavor Variations)
• Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish
• Roasted Cauliflower with Orange Tahini (side dish)

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How To Make The Best Creamy Boursin Cheese Mashed Potatoes

Elevate your side dish game with these creamy Boursin cheese mashed potatoes! Impress every guest with this flavorful mashed potato recipe.

Course Side Dish

Cuisine american-inspired

Keyword boursin cheese, mashed potatoes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 -8 people

Author Jess

Ingredients

• 3 lbs Yukon gold potatoes, peeled & chopped into 1 inch pieces
• 1/2 cup unsalted butter
• 1 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/2 cup whole milk
• 1 package (5.3 ounces / 150 grams) Garlic & Fine Herbs Boursin cheese

Instructions

• Place the potatoes into a large pot with a generous pinch of salt and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Once potatoes are cooked, remove from the heat and drain the water.
• Put the cooked potatoes through a ricer and set aside in a bowl. If you don’t have a ricer, mash the potatoes well in a bowl and set aside.
• Add the butter, salt, pepper, whole milk and Boursin cheese to the large pot over low heat. Stir to combine all of the ingredients together until the butter and Boursin have has melted and combined with the milk. Turn the heat off.
• Add the riced (or mashed potatoes) back to the pot and stir to combine. Taste and season with more salt and pepper if desired. Or, add more butter or milk if you need more creaminess.

Notes

• If you don’t have a potato ricer, you can use a standard potato masher, a fork or an electric hand mixer to mash the potatoes. Just don’t over mix.  
• You will typically find Boursin Cheese in the deli or specialty cheese section. It will likely be near other spreadable cheeses like goat cheese, of Brie.
• For a rich and creamy texture, the best potatoes to use are Yukon Golds. If you want a lighter and fluffier dish, Russet potatoes are best. Do not use Red potatoes, they will not work.

The post How To Make The Best Creamy Boursin Cheese Mashed Potatoes appeared first on Cooking in my Genes.

Quick, delicious and easy to make, this fresh Spring recipe is sure to be a dish the whole family will enjoy.

The potatoes and asparagus are baked with the salmon which makes for the easiest dinner.

Sheet pan meals like this chicken recipe and this Spring salmon are one of my favorite dinners to make on weeknights because you can make the whole meal on one pan!

Crispy potatoes, tender asparagus and a delicious piece of salmon makes for a healthy meal with great flavor.

why you’ll love this spring salmon sheet pan dinner

• You only need ONE PAN to make this recipe!
• A quick and easy recipe to make and easy clean-up too.
• Easily adaptable for your personal tastes.
• It’s a healthy dinner that you can add to your weeknight dinner rotation.

Ingredients needed to make this one-pan salmon recipe

Vegetables: baby potatoes (also known as new potatoes) and tender fresh asparagus pair perfectly with the salmon in this Spring recipe

Salmon: 4 salmon fillets is all you need to make this recipe; use fresh salmon filets or make sure to defrost frozen salmon in the fridge overnight if you are going to make the recipe the next day

Seasonings: the seasonings are very simple in this recipe, using a combination of kosher salt, pepper and garlic powder

Lemon: lemon juice and lemon slices are used for the dill yogurt sauce and salmon fillets respectively

Olive oil: use to season the salmon and vegetables

Yogurt: plain Greek yogurt is the base for the dill yogurt sauce

Dill: fresh herbs like fresh minced dill is the best flavour in the dill yogurt sauce; in a pinch use dried dill (3 tsp dried dill instead of 3 tbsp fresh)

Step by step process to make this sheet pan salmon dinner

Step 1: Preheat the oven to 400°F (200°C).

Step 2: Make the dill yogurt sauce by mixing together all the ingredients in a small bowl and set aside.

Step 3: On a large non stick sheet pan toss quartered potatoes with 2 tbsp olive oil, 1 tsp salt, pinch pepper and 1 tsp garlic powder and spread out in a single layer on the pan. Bake for 20 minutes. *If you don’t have a non stick sheet pan, be sure to line the pan with a piece of parchment paper*

Step 4: After 20 minutes, remove the pan from the oven and push the potatoes to one side of the pan.

Step 5: Add the asparagus spears to the sheet pan and toss with 1 tbsp of olive oil, 1 tsp salt and a pinch of black pepper. Move the asparagus to the other side of the sheet pan.

Step 6: Add the salmon filets to the middle of the sheet pan, skin side down. Drizzle the salmon with 1 1/2 tbsp olive oil, spreading between the filets. Sprinkle the salt, pepper and garlic powder seasonings evenly over the salmon filets. Top each filet with a lemon slice.

Step 7: Place the baking sheet back into the oven for 12-15 minutes or until the salmon flakes easily with a fork and is no longer opaque inside. The potatoes should be tender and the asparagus crisp-tender.

Step 8: Serve the salmon, potatoes and asparagus with more lemon slices, dill sauce, fresh dill and salt and pepper if desired.

Expert tips

• Make the dill yogurt dip ahead of time and simply store in the fridge up to 1 day ahead.
• If you don’t have a large enough sheet pan for this recipe, bake the potatoes on their own small pan and the salmon and asparagus together on another.
• If you don’t have fresh dill, use 3 tsp dried dill instead of 3 tbsp fresh
• When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Take the salmon out of the fridge about 20-30 minutes before you’re going to bake it; this allows it to come closer to room temperature and it will cook more evenly in the oven.

Common questions about this easy sheet pan meal

What kind of salmon should I use?
When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Alternatively, you could try trout fillets as it’s has a similar taste to salmon.

How can I tell if my salmon is cooked?
If you don’t have a thermometer the easiest way to tell if your salmon is finished cooking is to press down gently on the top of the thickest part of your salmon filet with a fork; the salmon should flake easily meaning it should separate easily.  If you have a thermometer, measure in the thickest part of the salmon. You’re looking for 125-130 degrees F for medium cooked salmon. To ensure full safety most seafood should be cooked to 145F.

How can I meal prep this recipe?
Cook desired amount of salmon fillets along with a grain of choice (rice is delicious) and a vegetable (green beans are tasty). Store in airtight containers in the fridge for up to 3 days. Reheat in the microwave for 2 minutes and enjoy.

Are there any other vegetables I can use instead of asparagus?
If asparagus isn’t for you (or isn’t in season), use 1lb / 450g green beans instead. Or, you could try roasting snap peas as they pair well with salmon too.

Do I have to use potatoes?
The beauty of this one pan Spring salmon recipe is that the entire meal bakes on one sheet pan. However, you can bake just the salmon and asparagus together and skip the potatoes portion of the recipe. Other delicious serving suggestions include: quinoa, cauliflower rice or rice.

Storage

Store the salmon, potatoes and asparagus in an airtight container for up to 3 days in the fridge.

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Easy One Pan Spring Salmon with Potatoes & Asparagus

For a quick & delicious dinner make this One Pan Spring Salmon! Cooked on one pan with potatoes & asparagus for the easiest weeknight dinner.

Course dinner

Cuisine American

Keyword salmon

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jess

Ingredients

For the vegetables

• 1.5 lb (680g) baby potatoes, cut into quarters
• 1 bunch asparagus, ends trimmed
• 3 tbsp olive oil, divided
• 2 tsp salt, divided
• pinch ground pepper
• 1 tsp garlic powder

For the salmon

• 4 salmon filets, about 6oz / 170g each
• 1 1/2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 lemon, sliced into 4 pieces

For the dill yogurt sauce

• 3/4 cup Greek yogurt
• juice of half a lemon
• 3 tbsp fresh minced dill
• 1/4 tsp garlic powder (or 1 garlic clove, minced)
• 1/2 tsp salt
• pinch pepper

Instructions

• Preheat the oven to 400°F (200°C). 
• Make the dill yogurt sauce by mixing together all the ingredients and set aside.
• On a large non-stick sheet pan toss quartered potatoes with 2 tbsp olive oil, 1 tsp salt, pinch pepper and 1 tsp garlic powder and spread out on the pan. Bake for 20 minutes. *If you don't have a non stick sheet pan, be sure to line the pan with a piece of parchment paper*
• After 20 minutes, remove the pan from the oven and push the potatoes to one side of the pan.
• Add the asparagus to the sheet pan and toss with 1 tbsp olive oil, 1 tsp salt and a pinch of pepper. Move the asparagus to the other side of the sheet pan.
• Add the salmon filets to the middle of the sheet pan, skin side down. Drizzle the salmon with 1 1/2 tbsp olive oil, spreading between the filets. Sprinkle the salt, pepper and garlic powder seasonings evenly over the salmon filets. Top each filet with a slice of lemon.
• Place the baking sheet back into the oven for 12-15 minutes or until the salmon flakes easily with a fork and is no longer opaque inside. The potatoes should be tender and the asparagus crisp-tender.
• Serve the salmon, potatoes and asparagus with more lemon slices, dill sauce and salt and pepper if desired.

Notes

• Make the dill yogurt dip ahead of time and simply store in the fridge up to 1 day ahead.
• If you don't have a large enough sheet pan for this recipe, bake the potatoes on their own small pan and the salmon and asparagus together on another.
• If you don't have fresh dill, use 3 tsp dried dill instead of 3 tbsp fresh
• When choosing salmon, I usually opt for something wild-caught but you can use whatever salmon is your favourite. Take the salmon out of the fridge about 20-30 minutes before you’re going to bake it; this allows it to come closer to room temperature and it will cook more evenly in the oven.

The post Easy One Pan Spring Salmon with Potatoes & Asparagus appeared first on Cooking in my Genes.

From one pan you get three side dishes of delicious roasted vegetables!

Plus, each vegetable has it’s own topping for a beautiful finishing touch.

Carrots, brussels sprouts and potatoes are a wonderful combination of vegetables that roast together so wonderfully and are easy to prep; they make the perfect side dish!

Sometimes side dishes are a stressful part of serving a group. So, I created this one pan vegetables recipe as an easy way to share different vegetables as a roast veggies side dish to any weeknight meal or special occasion. Next time you need an easy side dish, this is the recipe to come to!

Why you’ll love these easy roasted vegetables

• All of the vegetables are roasted as as single layer on one large baking sheet which makes for easy cleanup!
• You only need the simplest ingredients and seasonings to make this recipe.
• Serve this as a side dish to any favourite protein like chicken breast, beef or with turkey dinner.
• The vegetables are all cut into similar sizes allow them to roast perfectly in the same amount of time.

Sheet pan roasted vegetables are my favorite side dish, especially in the cooler months they’re my go-to recipe. And with this recipe, each vegetable is roasted simply with olive oil, salt, pepper and garlic then paired with a complimentary topping.

Ingredients needed to make these easy side dishes

Carrots: a classic root vegetable that’s delicious when roasted.

Brussels sprouts:  brussels sprouts are one of the best vegetables to roast, especially when topped with crispy pancetta or bacon too!

Potatoes:  a classic side dish vegetable, roasted to perfection

Olive oil:  a little olive oil goes a long way for the best results in bringing out the flavours of the roast vegetables.

Seasonings: kosher salt or sea salt, black pepper and garlic powder are all you need to season the vegetables for roasting.

Toppings: toasted almonds, pancetta or bacon and fresh herbs like sage are the best toppings for these oven-roasted vegetables.

Step by step process for the roasted vegetable recipe

For the vegetables –

Step 1: Pre-heat oven to 400F.

Step 2: Layer a large baking sheet pan with parchment paper.

Step 3: Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.

Step 4: Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables.  Toss the vegetables in each of their sections on the sheet pan.

Step 5: Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.

For the toppings –

Step 1: Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.

Step 2: Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.

Step 3: Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.

Step 4: To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!

Expert tips for this easy sheet pan recipe

• Make all of the vegetables toppings ahead of time. Or, for a simpler weeknight meal just omit the toppings and enjoy the roasted vegetable side dishes on their own!
• These sheet pan roasted vegetables are perfect for Thanksgiving or other festive occasions! You can bet guests will like at least one if not more of the vegetables so there’s something for everyone’s taste.
• Meal prep these vegetables for the week ahead! Store in the fridge for up to 3-4 days as a healthy side dish to take as a part of lunch or reheat at a low oven temperature to add to dinner.
• Make sure you spread the vegetables in an even layer on a large sheet pan. If needed, you could use two smaller pans, just try to bake the roasted veggies on the same rack in the oven.

FAQ

What if I don’t like one of the vegetables?
If you’re going to substitute any of the vegetables, make sure they have a similar cooking time and are cut in similar one-inch bite-sized pieces. Some delicious substitutes for the vegetables – beets or butternut squash for carrots / sweet potatoes for potatoes. Alternatively, if you choose to roast just two of your favourite vegetables of the three, make sure to double up on one of them.

Do I need to use the toppings?
The toppings are a great way to add an extra flavour punch to this recipe! You can absolutely prep the toppings ahead of time or while the vegetables are roasting. Alternatively, you can serve the vegetables roasted as-is and just add an extra pinch of salt and pepper when the vegetables come out of the oven.

Storage

Store in the fridge in an airtight container for up to 3-4 days as a healthy side dish to take as a part of lunch or reheat at a low oven temperature to add to dinner.

More delicious side dish recipes to love from the blog

Bacon & Sage Sweet Potatoes

Sweet Potato & Cheddar Drop Biscuits

Sage Roasted Mini Potatoes

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Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Perfect for serving a crowd, these Sheet Pan Roasted Vegetables is three side dishes in one! You can also meal prep these for the week ahead.

Course Side Dish

Cuisine American

Keyword one pan, roasted vegetables, sheet pan

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 -6 people

Author Jess

Equipment

• large baking sheet, small frying pan

Ingredients

Roasted Vegetables

• 1 1/2 lb brussels sprouts, halved about 3 cups
• 1 lb carrots, cut into 1 inch circles about 3-4 large carrots
• 1 1/2 lb creamer potatoes, halved about 5 cups
• 4 1/2 tbsp extra virgin olive oil
• 3/4 tsp kosher or sea salt
• 3/4 tsp ground pepper
• 3/4 tsp garlic powder

Toppings

• 1/3 cup sliced or chopped almonds
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 12 sage leaves
• 4 thick slices of pancetta or bacon

Instructions

Vegetabales

• Pre-heat oven to 400F.
• Layer a large baking sheet pan with parchment paper.
• Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.
• Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables.  Toss the vegetables in each of their sections on the sheet pan.
• Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.

Toppings

• Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.
• Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.
• Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.

To Serve Vegetables

• To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!

Notes

**Prep all of your toppings ahead of time and set aside until you need them. This will save you time and all you have to do is prep and cook the vegetables when ready!

Disclaimer: This recipe was originally created for the Italian Centre Shop and they have graciously let me republish to the blog.

The post Easy Sheet Pan Roasted Vegetables (3 side dishes!) appeared first on Cooking in my Genes.

Time to try allll the citrus recipes from smoothies to salads and cozy recipes too.

So let’s dig in to the seasonal recipes to make in January plus some inspiration from my favourite blogs and cookbooks!

It was definitely a quiet holiday season here at our house so we took the opportunity to hunker down, enjoy a ton of movies and read ALOT of books. I took some time to scour my large collection of cookbooks too for new recipes we have not tried yet. Let me just say if you are looking for a new cookbook (or two) to try, Healthyish and Super Simple from Half Baked Harvest are STILL my go-to books. There are so many recipes that I continue to go back to!

Since I love to start the year trying new recipes here are a few that I’m looking forward to trying this month:

One Pan Enchilada Zucchini Turkey Meatballs & Rice from Ambitious Kitchen

Honeycrisp Quinoa Salad with Kale & Pistachios from How Sweet Eats

Meal Prep Instant Noodle Cups from Meal Plan Addict

So many recipes and honestly lots of time at home to make them!

I’m probably the most excited about ALL OF THE CITRUS coming to grocery stores and markets. It is the season for citrus so whichever recipes you have saved involving bright, citrusy flavours make them this month. One recipe I look forward to making this time of year is this Parsnip Cake with Blood Orange Buttercream – its DIVINE!

If you’re looking for more wholesome, satisfying and vegetable forward recipes you’ll love what’s in season this month! Here are the recipes to make in January:

Apples – Apple Cinnamon Oatmeal Muffins

Beets – Roasted Harvest Vegetable Bowl

Citrus – Winter Citrus Chopped Salad

Oranges – Tropical Blood Orange Smoothie

Potatoes – Simple Potato Leek Soup

Winter Squash – Roasted Butternut Squash and Apple Soup

What are you most looking forward to cooking this month? I’d love to know in the comments below!

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in January appeared first on Cooking in my Genes.

I love this time of year for all of the warming, cozy recipes that we can cook and bake.

There are plenty of fruits and vegetables to get creative in the kitchen with so let’s chat some of my favourite recipes to make in November!

This past weekend we bought a case of apples & case of pears that are sure to last us a while! So, I’m in the mood for allll the apple & pear baking projects.

One recipe I make fairly regularly are my Apple Cinnamon Oatmeal Muffins because they make a delicious & healthy snack!

Have you been cooking from many cookbooks lately? I really lean into my cookbooks come the Fall & Winter because I love to make new or more challenging recipes. Recently I was gifted the Bite Me Balance cookbook and it’s fantastic! I posted about my favourite recipe thus far, a Sweet Potato & Carrot Soup with Kale Chips, on Instagram but there are so many more I want to make!

There is one other book I am loving right now, Gather at Home. It’s a mix of seasonal recipes (my fav!) along with DIY and crafts to enjoy at home too so I’m really looking forward to trying the holiday DIYs!

Looking for a couple of other cookbooks for recipe inspiration? Here are some of my absolute favourite, go-to books:

• Super Simple by Half Baked Harvest
• Healthyish by Lindsay Hunt
• Simple Beautiful Food by Amanda Frederickson
• Love Real Food by Cookie & Kate
• Life in Balance by Donna Hay

So while we’re getting inspired by the holidays, let’s get some inspo for November recipes:

Cranberries – No-Bake Mini Cranberry Cheesecakes

Pears – Spiced Pear Baked French Toast

Potatoes – Simple Potato Leek Soup

Swiss Chard – Swiss Chard, Goat Cheese & Leek Frittata

Tomatoes – Quick White Beans with Tomatoes & Kale

Winter Squash – Roasted Butternut Squash & Apple Soup

Looking for even more inspiration for the season? I’ve re-released my FREE e-Cookbook filled with 6 delicious and comforting recipes made for this time of year (like the Spiced Pecan Blondies pictured earlier in this post!) You can download your free copy here.

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in November appeared first on Cooking in my Genes.

I’ve been harvesting a lot of vegetables from our garden and it’s been inspiring many of our dinners.

So, let’s get to my monthly favourites including recipes and what to cook in September!

In about mid-August we started to harvest vegetables from our garden including beets, radishes and if you can believe it, potatoes!

Potatoes

Yes, I tried my hand at growing potatoes this year and grew a total of 12. I’m pretty sure I need a deeper container to plant them in next year but other than that they were really easy to grow. And, when we roasted them up they were very delicious! Speaking of potatoes, I have an amazing ‘3 side dishes on one sheet pan’ recipe coming to you this fall that includes potatoes and is perfect for Thanksgiving.

Radishes

We’ve gotten two rounds of breakfast radishes from our garden so we’re still using them in salads a lot. And, I’ve been enjoying them on toast with a bit of goat cheese or feta and some pea shoots.

Beets

And we pretty much have beets now for the entire fall season, haha. This year we grew chioggia beets (also known as candy-cane striped beets) and golden beets. Golden beets are my favourite because they’re a touch sweeter than the others I find.

One of my favourite ways to enjoy golden beets is to peel and cut them into cubes; roast at 400F with olive oil and a bit of salt and pepper for about 25 minutes (or until done to your liking). Then, I’ll make a salad with greens like arugula or kale, add some walnuts, feta or goat cheese and balsamic dressing. So simple, so delicious! And another recipe that I love to make with golden beets are these Golden Beet Chips with Spicy Goat Cheese from How Sweet Eats; honestly amazzzzing.

We still have a couple jalapeños popping up too and then the only other vegetables I have left to harvest are onions and garlic. I’m trying to give them a bit more time so I’ll have to report back!

Other than harvesting and eating all the vegetables, we took an epic Canadian East Coast trip at the end of August. It was magical!

We travelled throughout Nova Scotia and PEI eating all of the seafood, enjoying local wines and relaxing on some pretty amazing Canadian beaches. Plus we enjoyed probably the most epic culinary experience we’ve ever had called the Fireworks Feast at the Inn at Bay Fortune – OMG. I have so much to share from this trip so I’m going to write a post on just that travel experience. So, stay tuned for my foodie travel adventures! For now, here’s a little sneak peak:

After all of that talk of food, let’s talk more food shall we!? Here’s What’s in Season for September:

Cauliflower: Roasted Cauliflower Soup

Corn: Roasted Vegetable Salad

Peaches: Stone Fruit Breakfast Crumble

Swiss Chard: Swiss Chard, Goat Cheese & Leek Frittata

Tomatoes: Pesto Baked Chicken with Tomatoes

Zucchini: Zucchini & Prosciutto Pizza

Enjoy all of the recipes this month friends and if you have any suggestions for Fall recipes please send them my way, just leave a comment below!

And, a couple of my favourite recipes that are making their way into our dinner rotation are these One Pan Ginger Chicken Meatballs with Peanut Sauce from Ambitious Kitchen and this Autumn Glow Salad from Pinch of Yum.

Until the next cooking adventure,
Jess

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