Fresh Pickled Cucumbers

This recipe stems from a Korean and German favorite of fresh pickled cucumbers....Yummy as a side dish or even on a sandwich, and they only have 5 ingredients. Enjoy.

Fresh Pickled Cucumbers

2 English cucumbers peeled
1 large white onion thinly sliced
1 cup white vinegar
1 cup sugar of your choice
2 cups warm water

Mix vinegar, sugar, and warm water until sugar is dissolved.  Add the cucumbers and onions.  Refrigerate in a plastic container for 1 hour before serving.  They keep for about a week in the fridge.

Scalloped Poatoes

Another great side dish to any meal, or you can add ground turkey sausage mixed in with the potatoes for a one pan meal. 

Scalloped Potatoes

2 Tbsp unsalted butter
1 onion, finely chopped
1 tsp dried thyme
2 cloves minced garlic
1 1/4 tsp salt
1/4 tsp pepper
5 medium peeled and thinly sliced russet potatoes (I used a mandoline)
1 cup Kitchen Basics chicken stock
1 cup homemade yogurt
2 bay leaves
1 cup shredded cheddar cheese

In a large saucepan or dutch oven, melt the butter and  cook the onion until soft.  Add spices and cook until fragrant (30 seconds).  Add potatoes, stock, yogurt, and bay leaves. Cover and simmer until potatoes are almost tender (about 10 minutes).  Discard bay leaves.  Transfer to an 8 inch square or a round baking dish and press potatoes into an even layer.  Sprinkle with cheese.  Bake at 425 for 15-20 minutes. Cool slightly before serving. 

Grilled Broccoli

Here is a nice twist for an easy side dish.  Slice the broccoli the long ways and toss in a little natural Italian dressing (I used Newman's Olive Oil and Vinegar Dressing).  Then grill each side just enough to leave a little crunch.   This way you can cook your meat and your veggies at the same time.  Enjoy.