Chef Megan Mitchell

Everyday Recipes

Quick, Easy and Always Delicious

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Sides

Avocado and Herb Mayo
  • Complexity: easy

Avocado and Herb Mayo

Avocado, herbs and lemon are blended with mayo to make this yummy sauce. It's great on sandwiches, eggs and even as a dressing on salads.

Baby Tomato and Rosemary Focaccia
  • Complexity: medium

Baby Tomato and Rosemary Focaccia

This focaccia is topped with baby tomatoes and rosemary then baked in a round cake pan

Blistered Shishito Peppers with Lemon and Parmesan
  • Complexity: very easy

Blistered Shishito Peppers with Lemon and Parmesan

One of the quickest and easiest side dishes. Blistered peppers topped with lemon, parmesan cheese and flakey sea salt. 

Blistered Shishito Peppers with Soy and Sesame
  • Complexity: very easy

Blistered Shishito Peppers with Soy and Sesame

Blistered shishito peppers are tossed with soy sauce, sesame oil, sesame seeds and green onions. Salty, smoky and sometimes a little spicy.

Braised Mustard Greens with Rosemary and Bacon
  • Complexity: very easy

Braised Mustard Greens with Rosemary and Bacon

Mustard greens are slightly peppery and are a rich source of iron, magnesium, calcium and vitamin C.

Broccoli Salad with Shredded Kale, Dried Cherries and Walnuts
  • Complexity: easy

Broccoli Salad with Shredded Kale, Dried Cherries and Walnuts

My take on classic broccoli salad uses the entire veggie, from florets to stem, and gets tossed with curly kale, toasted walnuts and dried cherries in a light, creamy dressing

Brown Rice and Heirloom Tomato Tabbouleh
  • Complexity: easy

Brown Rice and Heirloom Tomato Tabbouleh

This lemony and packed full of herbs tabbouleh is made gluten free with sprouted brown rice.

Bruschetta with Tomato and Basil
  • Complexity: very easy

Bruschetta with Tomato and Basil

Classic bruschetta with fresh tomatoes, basil and garlic

Brussels Sprout and Burrata Toast
  • Complexity: easy

Brussels Sprout and Burrata Toast

Brussels sprouts tossed with hazelnuts go perfectly on grilled bread with creamy burrata and truffle honey. 

Brussels Sprout Salad with Apples, Avocado and Walnuts
  • Complexity: medium

Brussels Sprout Salad with Apples, Avocado and Walnuts

Brussels sprouts are finely shredded and tossed with apples, walnuts, avocados and pomegranate seeds in a light citrus dressing. This salad is perfect for a large group. 

Buffalo Cauliflower Bites with Blue Cheeze Sauce
  • Complexity: medium

Buffalo Cauliflower Bites with Blue Cheeze Sauce

My vegan take on buffalo wings. Tender cauliflower bites are dipped in a tempura-like batter, fried until crispy and then doused in buffalo sauce.

Butternut Squash and Sausage Stuffing
  • Complexity: medium

Butternut Squash and Sausage Stuffing

Dried cranberries, butternut squash, turkey sausage and fresh herbs make this stuffing a little different.

Butternut Squash, Black Bean and Quinoa Salad
  • Complexity: medium

Butternut Squash, Black Bean and Quinoa Salad

Red quinoa is tossed with black beans, roasted butternut squash and pumpkin seeds then coated in a light and tangy dressing.

Caprese Pasta Salad with Creamy Pesto
  • Complexity: easy

Caprese Pasta Salad with Creamy Pesto

Baby tomatoes, fresh mozzarella and basil are tossed with pasta in a creamy pesto sauce for this simple, summer dish

Charred Lemon and Oregano Oil
  • Complexity: very easy

Charred Lemon and Oregano Oil

The longer this lemon and oregano oil sits, the stronger and more flavorful it gets.

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© Megan Mitchell

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