Category: Harvest

Recaíto

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Recaíto is a green, herb-forward aromatic base used throughout Puerto Rican cooking, built from peppers, onion, garlic, and fresh herbs blended into a coarse paste. It’s the backbone of dishes like arroz con gandules, beans, and stews, where it’s added at the start to establish flavor that carries through the entire dish.

Recaíto

What It Is and Where It Comes From

Recaíto is a green, herb-forward aromatic base used throughout Puerto Rican cooking, built from peppers (green bell and ají dulce), onion, garlic, and fresh herbs (culantro and cilantro) blended into a coarse paste. It’s the backbone of dishes like arroz con gandules, beans, and stews, where it sets the direction of the flavor from the first step..

the ingredients that define it

Recaíto is built from a small group of ingredients, but each one plays a specific role in shaping its flavor. Its character comes from the balance between fresh herbs and mild, aromatic peppers, creating a base that is both bright and savory with a depth that builds as it cooks. The texture allows it to disperse quickly in the pan, coating ingredients and setting the tone early, so that every layer of the dish develops from the same foundation.

Recao (Culantro)

At the center of it all is recao, also known as culantro. Despite the similar name, it is not a typo or variation of cilantro—they are two distinct plants with different structures and flavor profiles. This is where recaíto gets its name, and it’s what gives the blend its defining character.

While often compared to cilantro, the flavor is more concentrated and slightly deeper, with a more pronounced herbal edge. The leaves are long and serrated rather than soft and feathery, and they hold up well in blended preparations, giving the mixture a more persistent, grounded flavor.

Cilantro

Cilantro works alongside recao, adding brightness and lift. It softens the intensity of culantro without replacing it, keeping the blend balanced and preventing it from feeling too dense.

ajíes dulces

Ajíes dulces are small, aromatic peppers commonly used in Caribbean cooking. They resemble small habaneros in shape but carry little to no heat. Instead, they bring a gentle sweetness and a distinct fragrance that defines the aroma of recaíto.

Green bell (or Cubanelle) peppers

These form the base of the pepper component. Green bell peppers bring a slightly bitter, vegetal edge, while cubanelle peppers are milder and a bit sweeter. Either works well, with the choice subtly influencing the final balance.

onion and garlic

Onion and garlic provide body and depth. Onion adds moisture and a mild sweetness, while garlic brings sharpness that mellows once cooked, anchoring the brighter elements of the blend.

How It Works

Recaíto is prepared in advance by blending the ingredients into a coarse paste using a blender or food processor, allowing the flavors to combine before they ever reach the pan. This creates a mixture that is already unified, so it develops as a whole rather than as separate components during cooking.

Because of this, it is commonly made in batches and kept on hand. It can be refrigerated for short-term use or frozen in small portions, making it easy to incorporate into dishes without additional preparation.

How It’s Used

Recaíto is added to hot oil at the beginning of cooking and briefly sautéed to release its aroma. From there, the rest of the dish is built on top of it, whether that’s rice, beans, or a stew. The amount used depends on the dish, but even a small quantity has a noticeable impact. Additional spoonfuls can be added later if needed, allowing the flavor to be adjusted as the dish develops.

storage

Recaíto is typically made in batches and stored for later use. It can be kept in an airtight container in the refrigerator for up to a week, though its flavor is best when used within a few days. For longer storage, it can be portioned into small containers or frozen in ice cube trays, then transferred to a sealed bag once solid. Freezing in cubes makes it easy to use—depending on the size, just add a cube or two directly to the pan when starting a dish. This approach keeps the process efficient while preserving the integrity of the blend.

Recipes that Use recaíto

Recaíto

Recaíto is a green, herb-forward aromatic base used throughout Puerto Rican cooking, built from peppers, onion, garlic, and fresh herbs blended into a coarse paste. It’s the backbone of dishes like arroz con gandules, beans, and stews, where it’s added at the start to establish flavor that carries through the entire dish.
Its character comes from the balance between fresh herbs and mild, aromatic peppers, creating a base that is both bright and savory with a depth that builds as it cooks. The texture allows it to disperse quickly in the pan, coating ingredients and setting the tone early, so that every layer of the dish develops from the same foundation.
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Category: HARVEST
Cuisine: Puerto Rican
Course: Cooking Base
Keyword: Ají Dulce, Cilantro, Cubanelle, Culantro, Garlic, Green Bell Pepper, Onion
Prep: 15 minutes
Total: 15 minutes
Servings: 10 servings
Calories: 26kcal

Equipment

Ingredients

Instructions

Washing & Prep

  • Wash and dry 2 medium green bell pepper, 2 medium onions, 1 bunch culantro, 6 small ajíes dulces, and cilantro.
  • Peel onion and coarsely chop.
  • Removed stem, seeds, and piths from 2 medium green bell pepper and 6 small ajíes dulces; coarsely chop.
  • Peel and cut ends off 20 cloves garlic.
  • Coarsely chop ½ cup cilantro, loosely packed.

Food Processor

  • Add prepped ingredients and 1 bunch culantro to food processor and pulse until thoroughly blended.

Storage

  • Store recaíto in airtight jar in fridge for immediate use.
  • OR pour into silicone ice cube molds and freeze for future use; remove from mold and store frozen recaíto cubes in freezer bag.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 4mg | Potassium: 106mg | Fiber: 1g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 23mg | Calcium: 19mg | Iron: 0.3mg

Sofrito

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Sofrito is a foundational aromatic blend used across Latin and Caribbean cuisines, built from a combination of peppers, onion, garlic, and herbs that are either finely chopped or blended into a paste and used at the start of a dish. While the ingredients and technique vary by region, the purpose remains consistent: to establish flavor early, allowing it to develop and carry through everything that follows.

Some versions are cooked briefly in oil to deepen and round out their intensity, while others are added fresh, bringing brightness and immediacy to the dish. Whether subtle or assertive, sofrito shapes the identity of what’s being made, providing a base that ties ingredients together and defines the overall flavor from the very first step.

Sofrito

What It Is and Where It Comes From

Sofrito is a foundational aromatic base used across Spanish, Latin American, and Caribbean cuisines. At its core, it’s a blend of alliums, peppers, and often tomatoes or herbs, used to establish flavor at the very start of a dish. What ties them together isn’t a single ingredient or method, but their role: sofrito is the first layer of flavor, the point where a dish begins to take shape.

The name comes from the Spanish verb sofreír, meaning “to sauté,” and in its earliest form, that’s exactly what it was—a mixture built in the pan, slowly cooked to develop depth and sweetness. As the technique moved across regions, it evolved. Some versions remain rooted in that slow, cooked approach, while others incorporate fresh herbs or are prepared as blended pastes ahead of time.

How It Works

Sofrito works by establishing a base that everything else builds on. In some traditions, it’s made directly in the pan—onions, garlic, peppers, and sometimes tomatoes cooked gently in oil until softened, sweetened, and fully integrated. This slow transformation develops depth over time, creating a foundation that feels rounded and cohesive.

In others, the ingredients are blended beforehand into a coarse paste using a blender or food processor, often with fresh herbs. In this form, sofrito is prepared in advance and used as needed, shifting the process. Instead of building flavor gradually from separate components, the mixture is already unified before it ever hits the heat.

How It’s Used

Sofrito is typically added at the beginning of cooking, introduced to hot oil so it can bloom and release its aroma before other ingredients are added. Because it forms the foundation, it doesn’t sit in the background. In rice dishes, it defines how the grains absorb flavor from the start. In beans and stews, it provides continuity through longer cooking, anchoring the dish as liquid is added and reduced. In sauces, it sets the direction early, shaping how everything that follows develops. The amount used depends on the preparation, but it’s often added with intention rather than excess. A measured quantity establishes the base, and additional amounts can be layered in if the dish calls for it—reinforcing flavor without overwhelming it.

Variations

Sofrito shifts from region to region, reflecting local ingredients and cooking styles. Texture can range from finely minced to fully blended, depending on how it’s meant to integrate into the dish. The balance of ingredients—how much onion, how much pepper, whether herbs or tomatoes take the lead—changes the character, but not the purpose.

Some versions are cooked down with tomatoes and olive oil, leaning deeper and slightly sweeter. Others are greener and more aromatic, built with fresh herbs and milder peppers. In some kitchens, it’s always made to order in the pan; in others, it’s kept on hand as a prepared blend, ready to be used at a moment’s notice.

Recipes that Use Sofrito

Soffritto

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Soffritto is the foundation of Italian cooking, built from finely chopped onion, carrot, and celery gently cooked in olive oil until softened and aromatic. As the vegetables release their moisture and natural sweetness, they come together into a cohesive base that carries flavor through the entire dish. Used in sauces, soups, and braises, soffritto shapes how a dish develops from the start, providing depth and balance without ever drawing attention to itself.

Soffritto

What It Is and Where It Comes From

In Italian cooking, the foundation for building flavor begins before anything touches heat, with battuto—a finely chopped mixture of onion, carrot, and celery prepared as the base for what follows. The name comes from battere, meaning “to chop,” and it refers to the preparation itself: a deliberate, uniform cut that determines how the vegetables will cook and integrate. This step sets the structure, ensuring that the ingredients will break down evenly and fully once introduced to the pan.

Once that mixture meets olive oil and heat, it becomes soffritto. The name comes from soffriggere, meaning “to gently fry,” which reflects both the technique and the restraint behind it. This is not a hard sauté or a quick step meant to move things along. It is a controlled process that prepares the base of a dish before anything else is introduced.

Although the ingredients closely resemble those used in French mirepoix, the approach in Italian cooking leans toward finer cuts and a more deliberate cook. The vegetables are often chopped small enough to break down as they soften, allowing them to integrate fully into the dish rather than remain distinct. By the time the next ingredients are added, the soffritto is no longer a collection of vegetables, but a unified base that supports everything that follows.

How It Works

Soffritto develops through time, heat, and restraint. As the vegetables cook in olive oil, they begin to release moisture, softening gradually and losing the sharpness they carry in their raw state. The onion becomes sweeter and more rounded, the carrot deepens that sweetness, and the celery introduces a subtle bitterness that keeps the mixture balanced. The oil acts as both a cooking medium and a carrier, absorbing these changes and distributing them evenly.

The process is defined by what does not happen as much as what does. There is no aggressive browning, no attempt to push the vegetables toward caramelization. Instead, the goal is to bring them to a point where they are fully softened, lightly sweet, and aromatic without taking on color. At that stage, the individual ingredients stop standing apart and begin to function as a cohesive whole, forming a base that can carry the rest of the dish.

How It’s Used

Soffritto is used at the beginning of a dish, but its role extends far beyond that first step. It establishes a base that continues to influence how ingredients interact as the cooking progresses. In ragù, it sets the tone before the meat is introduced, shaping how the fat carries flavor through a long simmer. In soups and stews, it gives structure to the broth, creating a sense of continuity that allows each addition to feel connected rather than separate.

Its impact is most noticeable in what it prevents. Without it, dishes often feel fragmented, with ingredients that sit alongside one another instead of forming a cohesive whole. With it, the transition from one stage of cooking to the next becomes more seamless, and the final result carries a depth that feels built rather than assembled.

How to Work With It

Working with soffritto is less about movement and more about control. The process begins with olive oil over moderate heat, allowing the vegetables to soften gradually rather than sear on contact. A small amount of salt early in the cook helps draw out moisture, encouraging even breakdown and preventing the edges from taking on color too quickly.

From there, the focus shifts to timing and observation. The vegetables should move from firm and opaque to tender and slightly translucent, with a soft sheen from the oil and a fully developed aroma. This stage is easy to rush, but doing so interrupts the transformation that gives soffritto its function. Keeping the heat steady and allowing the mixture to develop fully ensures that the base is balanced before anything else is added.

Variations

While the classic combination of onion, carrot, and celery remains consistent, soffritto is not entirely fixed in its composition. The proportions of each ingredient can shift depending on the dish, allowing for adjustments in sweetness, brightness, and overall balance. A heavier hand with onion or carrot will bring more sweetness, while increasing the celery introduces a slightly more vegetal, structured note.

Additional elements may be included depending on the context. Garlic is sometimes added, though often later in the process to prevent it from becoming too dominant or bitter. In richer dishes, pancetta or other cured meats can be introduced, contributing both fat and a deeper savory quality. Herbs such as parsley may also appear, though typically as a supporting component rather than a defining one.

Texture is another point of variation. A finer cut allows the soffritto to dissolve more completely into the dish, while a slightly larger cut gives it more presence. Both approaches are used, with the choice depending on how integrated the base is meant to be in the final result.

Recipes that Use Soffritto

Mirepoix

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Mirepoix is the quiet starting point behind countless dishes—onion, carrot, and celery cooked low and slow to build depth from the ground up. It’s less about the ingredients themselves and more about how they’re handled, setting the tone for everything that follows.

Mirepoix

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What It Is and Where It Comes From

Pronounced meer-PWAH, mirepoix is the classic French combination of onion, carrot, and celery—traditionally in a 2:1:1 ratio—used as the starting point for everything from soups and stocks to braises and sauces. The name traces back to Charles Pierre Gaston François de Lévis, the Duc de Mirepoix—whose chef de cuisine is credited with popularizing the aromatic base in 18th-century France by naming it in honor of his patron.

At its core, mirepoix is about building flavor early, before anything else has a chance to define the dish. The vegetables themselves are simple, but once they’re cut and gently cooked, they begin to shift—softening, sweetening, and losing their edges. By the time you move on to the next step, they’re no longer three separate ingredients. They’ve become a base. You’ll see versions of this idea across cuisines—different vegetables, different fats, different directions—but the role is always the same: establish balance from the start so everything that follows has somewhere to land.

How to Prepare It

Mirepoix doesn’t require perfect knife work, but it does benefit from consistency. The size of the cut should reflect how it’s being used. Larger pieces make sense in stocks or broths where everything will be strained out later. Smaller dice work better when the mirepoix stays in the dish, softening into sauces, stews, or braises.

Once it hits the pan, the focus shifts to heat and timing. Mirepoix is cooked gently—low to medium-low, usually in butter or a neutral oil, depending on the direction of the dish—butter for richness and roundness, oil when you want a cleaner base or higher heat tolerance. The vegetables are given time to release moisture and soften without taking on color. The goal isn’t browning. It’s that point where the onion turns translucent, the carrot loses its firmness, and the celery settles into the background.

Push the heat too hard, and that shift never quite happens. The vegetables cook, but they don’t relax, and the flavor stays a step short of where it should be. Once you move past that gentle phase and introduce color, you’re no longer building a mirepoix—you’re moving into something deeper, closer to a roasted or fond-driven base. Given a little time, though, everything evens out and the base starts to feel cohesive.

Why It Matters

Mirepoix doesn’t stand out, but it sets the tone for everything that follows. It’s the first point where separate ingredients begin to behave like a single thing—where sweetness, aromatics, and structure start to settle into place instead of competing for space. Given the time it needs, it softens the edges before they ever reach the rest of the dish. The onion loses its sharpness, the carrot rounds things out, the celery brings just enough lift to keep it from feeling heavy. By the time liquid is added or heat is increased, that balance is already in motion.

It also carries forward in ways that aren’t always obvious. A well-built mirepoix doesn’t just sit at the bottom of the pan—it moves through the entire dish, shaping how flavors layer, how aromas open up, and how everything finishes on the palate. When it’s right, you don’t notice it. You just notice that the dish feels complete.

Recipes that Use Mirepoix

Mirepoix

Pronounced meer-PWAH, mirepoix is the classic French combination of onion, carrot, and celery—traditionally in a 2:1:1 ratio—used as the starting point for everything from soups and stocks to braises and sauces.
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Category: HARVEST
Cuisine: French
Course: Cooking Base
Keyword: Carrot, Celery, Onion
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4 servings
Calories: 100kcal
Author: TastyDaddy

Equipment

Ingredients

Instructions

Washing & Prepping Vegetables

  • It is very important to thoroughly wash and dry 2 medium yellow onion, 4 stalks celery, and 3 large carrots before starting to cut.
  • Peel washed onion and remove tough outer layers of onions. Remove both root and leaf ends of washed celery stalks. Trim top of carrots. If carrots still appear a bit dirty after washing, you can give them a quick peel; be sure to rewash them after peeling.
    • TIP: If onion peels, celery trimmings, and carrot tops are completely dirt-free, save them in your freezer scrap bag to use in stocks and broths.

Chopping Vegetables

  • With your butcher block and chef knife, cut onion, celery, and carrot according to the type of recipe you'll be using the mirepoix in:
    • Sauce or stir fry = small dice (⅛ - ¼ inch pieces)
    • Stews and soups = medium dice (½ inch pieces)
    • Stocks and broths = large dice (1 - 2 inch pieces)

Cooking

  • Melt the butter in a medium or large skillet or pot over medium heat. Add the onions, celery, and carrots, tossing to coat them evenly. Cook, stirring often, until the vegetables are tender and the onions turn soft and translucent, about 10 minutes.

Nutrition

Calories: 100kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 116mg | Potassium: 359mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9377IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 0.4mg

Bacon & Balsamic Roasted Brussels Sprouts

tastydaddy

Roasted Brussels sprouts tossed with crisp bacon and reduced balsamic until caramelized and glossy. The balance of smoky, tangy, and sweet makes this a bold, flavor-packed addition to any feast.

Bacon & Balsamic Roasted Brussels Sprouts

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Caramelized without compromise.

Brussels sprouts have earned a bad reputation over the years—but only because they’ve been handled poorly. When roasted correctly, they’re crisp at the edges, tender at the center, and deeply nutty in a way that feels far more intentional than their boiled predecessors.

This version keeps things simple—but deliberate. The sprouts roast on their own sheet pan, seasoned and coated, spaced out and left undisturbed long enough to develop real color. High heat allows the outer leaves to blister and crisp while the interior softens without turning mushy.

Baking the bacon.

I always bake my bacon in the oven versus frying. Not only does it prevent nuisance bacon splatter, but baking it ensures it turns properly crisp instead of soft or chewy or overdone and burnt—and it also leaves behind rendered bacon grease that doesn’t go to waste in this recipe.

Typically, depending on the cut and the brand, bacon is baked in the oven at 400°F for 15-20 minutes, but we take advantage of the oven already being hot and bake it alongside the sprouts, checking it at 15 minutes, and then every so often following, until it reaches your personal desired crispiness.

Layers of flavor.

Once the bacon comes out of the oven, I reserve a bit of that rendered fat and use some of it to sauté the minced shallot and red bell pepper. These two ingredients are optional, but i think they compliment this dish perfectly, absorbing the smokiness of the bacon while adding subtle sweetness and depth. Everything comes together only at the end. The roasted sprouts, crisped bacon, and sautéed aromatics are tossed lightly in a balsamic glaze that clings to the edges without masking the caramelization or overpowering.

The sprouts remain the star. The bacon and aromatics add savory depth. The glaze ties it all together with balance and brightness. It’s structured. Intentional. And bold enough to hold its own beside a rich main course. My husband—who abhors most vegetables—is even in love with this dish. Done properly, Brussels sprouts don’t need a lot of disguising. They just need heat—and a little respect. 

What I typically serve with it.

The recipe card below breaks it down step by step, but the goal is simple: crisp edges, properly rendered bacon, softened shallots and peppers, and a balsamic glaze that clings without drowning the pan. Nothing should feel heavy or sticky. Roast the sprouts with confidence. Let them darken. Let the bacon crisp fully before it’s chopped and folded back in. Build the flavor in layers, then toss everything together at the end so each component keeps its integrity. And above all, let the sprouts lead.

Bacon & Balsamic Roasted Brussels Sprouts

Roasted Brussels sprouts tossed with crisp bacon and reduced balsamic until caramelized and glossy. The balance of smoky, tangy, and sweet makes this a bold, flavor-packed addition to any feast.
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Category: HARVEST
Cuisine: American, Italian
Course: Side Dish
Keyword: Bacon, Roasted, Vegetables
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6 portions
Calories: 176kcal
Author: TastyDaddy

Equipment

Ingredients

(Optional Add-Ons)

Instructions

Pre-heat

  • Preheat oven to 425℉
  • Line 2 baking sheets with parchment paper.

Brussels Sprouts Prep

  • Remove and discard any damaged or discolored leaves from Brussels sprouts; wash Brussels sprouts thoroughly with cold water.
  • On a butcher's block (or cutting board), trim and discard stem ends from each Brussels sprout with a Chef's knife.
    • TIP: Save any leaves that come loose from the trimming process. These add a lovely crunch to the final dish when roasted.
  • Cut each Brussels sprout into quarters and toss into a mixing bowl with the loose leaves.
  • Toss Brussels sprouts with olive oil (enough to lightly coat, about 2 tbsp), 2 tsp salt, 1 tsp pepper, 1 tsp onion powder, and 1 tbsp garlic until they are evenly coated with oil and seasonings.
    • TIP: If you'd like to add a bit more depth of flavor, you can add 1-2 tsp balsamic glaze at this stage, before roasting, but be sure the glaze evenly coats with the oil and seasonings.
  • Pour Brussels sprouts onto a parchment-lined baking sheet and spread evenly into a single layer.

Bacon Prep

  • On second parchment-lined baking sheet, place 4-6 slices of bacon (see NOTE), spacing them evenly.
    • NOTE: The amount of slices can be adjusted to your taste, but I say 4-6 slices, depending on the thickness/cut of the bacon you buy. I typically go with 4 slices of a thicker cut, hickory or applewood smoked bacon.

Roasting

  • Place Brussels sprouts on top rack and bacon on middle rack of pre-heated oven.
  • Roast the Brussels sprouts and bacon for 15 minutes.
    • TIP: If you'd like to include one or both of the optional ingredients listed, prep them during this 15 minutes.
  • Pull Brussels sprouts out of oven and stir; replace to top rack and cook for another 15 minutes.
  • The bacon will only take about 15-20 minutes to cook, depending on thickness and desired crispiness, so check on it when stirring the Brussels sprouts; if it's not cooked to your desired crispiness, leave in and check at about 1-minute intervals until you're happy with it.

Optional Ingredients (choose none, one, or both)

  • On a butcher's block (or cutting board), mince shallot and/or red bell pepper with a Chef's knife; set aside.

Combining Ingredients

  • Once you remove the bacon from the oven, move cooked bacon to paper towel to remove excess grease and help it crisp a bit more.
  • Retain about 3 tbsp of bacon grease and discard the rest with the parchment paper.
  • Transfer bacon from paper towel to butcher block and chop into ¼" pieces with Chef's knife.
    • OPTIONAL: If you opted to include one or both of the optional ingredients listed, heat 2 tbsp of bacon grease in large skillet and sauté shallot and/or bell pepper until nice and tender.
  • Once Brussels sprouts are finished, remove from oven, transfer to mixing bowl, and add bacon.
    • OPTIONAL: If you opted to include one or both of the optional ingredients listed, add them to the mixing bowl with the Brussels sprouts and bacon here.
  • Drizzle balsamic glaze over ingredient mixture, enough to lightly coat when mixed. The amount of balsamic glaze is dependent on your taste preferences, so adjust accordingly.
    • OPTIONAL: If you would like to add a bit more bacon flavor, add 1 tbsp of the reserved bacon grease to the mixing bowl.
  • Mix ingredients thoroughly and transfer to oven safe serving dish; it's ready to serve, or you can set aside and reheat in oven when ready to serve.
    • TIP: Because of the temperature of the oven needing to be higher than most recipes, I cook this side ahead of my main course and put it in an oven-safe dish so that I can return it to the oven for the last 15 minutes of cook time of my main course. It especially works well if your main course also gets cooked in the oven.

Nutrition

Calories: 176kcal | Carbohydrates: 9g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 941mg | Potassium: 404mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 97mg | Calcium: 40mg | Iron: 1mg