Zimmy's Nook

@zimmysnook

Salads, Sides & Dips

Roasted Garlic Hummus 

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A bowl of hummus, topped with chickpeas, grated lemon, dill and paprika.

Roasted Garlic Hummus.

This recipe can be substituted with raw garlic, but when roasting the garlic, it caramelizes and adds a deliciously sweet and mellow complexity and depth to the hummus. The prep is minimal and is so worth the effort!

I use this hummus as a dip on its own, in my Roasted Cauliflower with Hummus Yogurt Dip or as a base for my Loaded Hummus with Air Fryer Harissa Sausage Balls.

Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.
A platter of Loaded Hummus with Air Fryer Harissa Sausage Balls with a selection of fresh and pickled vegetables and herbs.

What can I do with the Leftover Roasted Garlic?

  • Do not worry about having leftovers. Once roasted, the garlic mellows into a sweet, caramelized spreadable treat that can be used in mashed potatoes, spread on toast, added into hamburger patties, added into guacamole, and can be substituted into a variety of recipes that call for raw garlic.
  • Roasted garlic can be stored in an airtight container for 3-5 days. In our house it gets used way before the five days!

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A bowl of hummus, topped with chickpeas, grated lemon, dill and paprika.

Roasted Garlic Hummus

This recipe can be substituted with raw garlic, but when roasting the garlic, it caramelizes and adds a deliciously sweet and mellow complexity and depth to the hummus. The prep is minimal and is so worth the effort!
I use this hummus as a dip on its own, in my Roasted Cauliflower with Hummus Yogurt Dip or as a base for my Loaded Hummus with Air Fryer Harissa Sausage Balls.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Appetizer, Game Day Snack, Snack
Cuisine Middle Eastern
Servings 4 -6 as an Appetizer

Ingredients
  

Roasted Garlic

  • 1 bulb of garlic 3 roasted cloves will be used in this recipe
  • 1 teaspoon of olive oil

Hummus

  • 2 cups canned chickpeas liquid reserved
  • ½ cup tahini
  • ¼ cup extra-virgin olive oil plus extra for drizzling (optional)
  • Juice of 1 lemon plus more as needed
  • Salt and freshly ground black pepper to taste

Instructions
 

Roasted Garlic

  • Preheat the oven to 430°F.
  • Slice off the very top of the garlic head. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender when pierced with a knife and is fragrant, 40-50 minutes. Remove from the oven and let cool.

Hummus

  • Squeeze out 3 cloves of garlic into the food processor, then add the chickpeas, tahini, olive oil, lemon juice and salt and pepper in a food processor and begin to process; add the chickpea liquid as needed to allow the machine to produce a smooth puree.
  • Taste and adjust the seasoning (add more lemon juice if desired)
  • Place in bowl as is and drizzle with olive oil (optional) and or add toppings such as chickpeas, your favourite herbs and spices like cyanine or paprika. Enjoy!

Notes

Notes: Leftover Roasted Garlic.
Do not worry about having leftovers. Once roasted, the garlic mellows into a sweet, caramelized spreadable treat that can be used in mashed potatoes, spread on toast, added into hamburger patties, added into guacamole, and can be substituted into a variety of recipes that call for raw garlic.
Roasted garlic can be stored in an airtight container for 3-5 days. In our house it gets used way before the five days!
Keyword easy appetizer recipes, easy recipe, how to roast garlic, hummus recipe, roasted garlic recipe
Tried this recipe?Let us know how it was!

Roasted Cauliflower with Hummus Yogurt Dip

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Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip.

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus. The flavours and textures work so well together, and we feel less guilty because it’s cauliflower and chickpeas (right?) Like, it’s not a fried chicken sandwich loaded with bacon & aioli (not that we are against a delicious fried chicken sammie, but I am just trying to express how we justify day drinking to ourselves).

So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.

Three types of cauliflower on a sheet pan about to get roasted.
A top down image of purple, orange and caulilini cauliflower that was just roasted on a sheet pan.
A close up of crispy roasted cauliflower with olives on a sheet pan.
Wavy shmears of hummus on a platter.

Delicious with traditional white cauliflower, but when we can find coloured cauliflower, caulilini, or Romanesco, we love to add that pop of colour, especially when we are serving guests!

We’ve also been known to add heirloom carrots, broccoli, or broccolini. All of which are delicious additions.

What is Caulilini?

There’s a new veg in town! As broccolini is to broccoli, caulilini is to cauliflower and is sometimes referred to as baby cauliflower. It’s an Asian-style variety and a member of the brassica family. We love it roasted, grilled and or raw as crudité.

A close up image of Roasted Cauliflower with Hummus Yogurt Dip

Watch the process video here.

A top down image of tri-coloured roasted cauliflower coming out of the oven.

If you get the chance to try this recipe, please drop back and leave a comment and rating. We would love to know what you think.

Cheers! James & Elaine

Cooked on my Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.

Three varieties of roasted cauliflower and olives on a bed of hummus with basil and feta.

Roasted Cauliflower with Hummus Yogurt Dip

Elaine and I got hooked on a version of this appetizer at department store bar during their happy hour(s). There we would be innocently shopping away, when we would walk pass the bar, stop for a glass of wine, and inevitably order their crispy cauliflower with olives & hummus.
So, our version is a little lighter than the original version that got us hooked. Our cauliflower is roasted in a little olive oil. It’s not deep fried crispy but still crispy enough! We use hummus and Greek yogurt to make the dip, lighter and creamier. And of course, there’s a splash of hot sauce, cuz we like a little spice in our lives. Warm kalamata olives, finished with a sprinkle of feta and always fresh basil.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Appetizer, Lunch, Snack
Cuisine Middle Eastern
Servings 4 People for an appetizer

Ingredients
  

  • 1½ pounds cauliflower florets about 4 cups of bite sized pieces – I used a combination of purple, orange and caulilini.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 ounces Kalamata olives
  • 1 cup of homemade hummus or your favourite store bought
  • ⅔ cup plain 2% Greek yogurt
  • Zest of one lemon
  • 1 tablespoon lemon juice
  • 1-2 teaspoons hot sauce to taste
  • ⅓ cup feta crumbled
  • 2 tablespoons fresh basil roughly chopped

Instructions
 

  • For best results, dry the cauliflower well after washing
  • Preheat the oven to 450°F
  • Toss the cauliflower in olive oil, then season with salt and pepper. Set aside.
  • Lightly coat the bottom of a metal baking sheet with olive oil.
  • Heat the baking sheet for 2-3 minutes until hot and just beginning to smoke.
  • Carefully add the cauliflower to the hot baking sheet, spacing the florets out, so they are not touching to avoid steaming. Put any cut sides down for a crispier surface area.
  • Flip the cauliflower around 13-15 minutes into cooking. Then cook for 5 minutes more.
  • Scatter the olives around the baking sheet, then cook for 5-7 minutes until cauliflower has crispy edges and olives are heated through.
  • While the cauliflower is roasting, thoroughly mix together, the hummus, yogurt, lemon zest, lemon juice and hot sauce.
  • Spread the hummus mixture evenly over a platter, then add the warm cauliflower & olives.
  • Sprinkle with feta & basil.
  • Serve & enjoy.

Video

Keyword cauliflower recipe, Caulilini recipe, copycat recipe, easy appetizer recipes, hummus, Loaded hummus
Tried this recipe?Let us know how it was!

Hope you enjoy this Roasted Cauliflower with Hummus Yogurt Dip Recipe!

If your try our recipe, we would love it if you leave us a comment and a rating.

Have a delicious day! James (aka Zimmy) & Elaine

Homegrown Tomato Confit Toast

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Two large half loaves of toast with tomato confit topped with grated parmesan and basil. A block of cheese and grater are beside the toast.
Tomato Confit Toast

Homegrown Tomato Confit Toast.

Elaine loves to grow tomatoes and this year she grew 17 heirloom varieties that all ripened at the same time! Although we share as much as we can with friends and family, we always end up with an over abundance, and we are always looking for new ways to enjoy them. Hence the big loaf of confit toast!

A very colourful display of a variety of heirloom tomatoes.
A sampling of Elaine’s 17 Heirloom Tomato Varieties.

For this confit recipe we used her smaller tomato varieties, but you can use any fresh, ripe, and delicious tomatoes you can find!

A round pan filled with tomatoes and garlic for confit.

Preparation for this confit recipe is minimal. Simply toss them in the oven with the garlic, olive oil and seasonings, then allow the slow cooking process to intensify the flavour of the tomatoes.

A round pan filled with cooked confit tomatoes and garlic.

Serve on a toasted loaf of French stick, calabrese loaf, baguette, or flatbread for delicious spin on bruschetta.

Confit can be stored in an airtight container in the fridge for two to three weeks. Bring to room temperature before serving. Tomato confit is delicious in pasta, on pizza, with whipped ricotta or burrata on toast, alongside grilled meat, or fish. The possibilities are endless.

Do you have a favourite way to enjoy confit tomatoes? We would love to know, leave a comment below!

Watch the process video here.

Two large half loaves of toast with tomato confit topped with grated parmesan and basil. A block of cheese and grater are beside the toast.

Homegrown Tomato Confit Toast

Preparation for this confit recipe is minimal. Simply toss them in the oven with the garlic, olive oil and seasonings, then allow the slow cooking process to intensify the flavour of the tomatoes.
Serve on a toasted loaf of French stick, calabrese loaf, baguette, or flatbread for delicious spin on bruschetta.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 35 mins
Course Appetizer, Side Dish, Snack
Cuisine French
Servings 8 -12 as an appetizer

Ingredients
  

  • 4½ lbs tomatoes a mix of cherry & small tomatoes, or cut larger tomatoes into smaller pieces
  • 1 head of garlic cut in half
  • 1 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chili pepper spread aka, crushed chili peppers in oil, or Pepperoncini Picante
  • kosher salt and freshly ground pepper to taste
  • 1 loaf of bread – French stick or calabrese (24oz)
  • Freshly grated Parmesan
  • Fresh basil
  • Finishing salt

Instructions
 

  • Preheat oven to 300°F
  • Place tomatoes and head of garlic onto a large baking sheet. Place the cut tomatoes and garlic cut side up.
  • In a bowl whisk together the olive oil, garlic, thyme, chili pepper spread, then season with salt & pepper. Pour the mixture over the tomatoes and garlic.
  • Cook tomatoes until they are tender and wrinkled, about 2 – 2 ½ hours. Then remove from the oven.
  • Turn the oven to the broil setting.
  • Slice the loaf of bread in half, then place on a sheet pan and drizzle with a little olive oil. Toast the bread until it is golden brown.
  • Squeeze the confit garlic onto each half of the loaf and spread across the bread.
  • Next, spoon the tomatoes onto both halves in an even layer.
  • Finish with freshly grated Parmesan, basil and finishing salt.
  • Slice into individual portions, serve and enjoy!

Video

Notes

Do you have a favourite way to enjoy confit tomatoes? We would love to know, leave a comment below!
Keyword easy appetizer recipes, elegant appetizers, heirloom tomatoes, tomato confit, tomato recipes
Tried this recipe?Let us know how it was!

If your try our Homegrown Tomato Confit recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 

Cooked on my Hestan Dual Fuel Range. Proud Hestan Ambassador. Opinions in this post are my own.

Mediterranean Grilled Mushroom Salad

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A round platter of a Mediterranean Grilled Mushroom Salad with peppers, olives and feta cheese.

This Mediterranean Grilled Mushroom Salad recipe was created in partnership with Mushrooms Canada. Opinions in this post are always my own.

Transport your lunch guests to the Mediterranean with this flavourful, affordable & nutrient packed grilled mushroom salad.

A wooden plate with three different varieties of mushrooms. Peppers, onions, olives, dill, lemon and feta surround this plate.

Three varieties of mushrooms are marinated in olive oil, lemon & dill. Grilled with red onion, red & green bell peppers until tender. Layered with olives and feta cheese. Finished with a drizzle of olive oil, lemon zest and dill leaves… it’s that simple!

A rectangular dish of sliced and marinated mushrooms.
An oiled red and green pepper, a slice of red onion and a skewer of mushrooms are ready for the grill.
Three types of mushrooms being grilled in rows.
A blistered red and green pepper on the grill.

Did you know mushrooms are always in season? They are grown here in farms across Canada all year round and are one of the most sustainably produced foods! They are shipped directly to a local store near you, keeping the costs down while being gentle on our planet. That’s a win-win in our books! Best part, since local mushrooms are available year-round, we can make this salad at any time throughout the year and still enjoy the same fresh flavours! Don’t grill? Don’t worry! Mushrooms are just as delicious roasted. (see instructions below)

I eat A LOT of mushrooms! I add them to omelettes, sandwiches, burgers, soups, stews, roasts, gravy, risotto, and savory pies. I serve them with steak and stick them on skewers. I absolutely love the flavour of mushrooms!

However, in all my years of eating mushrooms, I must admit that I have taken this locally grown superfood for granted! The fact that mushrooms are a source of Essential Nutrients, Antioxidants, and Fibre, seldom crosses my mind. Yet the recent studies showing that fresh mushrooms can help with weight management, blood pressure, arthritis, diabetes, heart health, gout, healthy aging, childhood obesity and diverticulosis, has my attention… what else can I make with mushrooms?

A close up of a round platter of Mediterranean Grilled Mushroom Salad with peppers, olives and feta cheese.
Mediterranean Grilled Mushroom Salad – close up

Cooks Notes

No grill, no problem!

Oven roasting peppers & onions:

  • Preheat the oven to 500°F. Place the peppers on a baking sheet lined with parchment paper.
  • Roast the peppers for approximately 20 minutes, rotating them every 5 minutes, until the skins are black and blistered. Add the onion slice 10 minutes into cooking the peppers flipping once at 5 minutes. Remove the onion to plate, cover and let steam. Remove the peppers to a bowl, cover tightly for 10 minutes before peeling the skin and proceeding with the recipe.

Oven roasting the mushrooms:

  • Preheat the oven to 450 °F.
  • Place the mushrooms on a large parchment lined baking sheet, leaving space between the mushrooms to promote browning. Cook the mushrooms for 15 minutes, then drain any liquid, flip the mushrooms, and cook for another 5 minutes or until browned and slightly caramelized.
  • Proceed with the recipe.

Do you have to use Portobello mushrooms?

  • You can substitute with any of the delicious 7 Canadian mushroom varieties.  Skewer smaller mushrooms or use a grill basket so they don’t fall through the grill grates.

Experiment with other cheese and herbs combinations:

  • Try replacing the feta & dill, with shaved parmesan & chopped oregano, or blue cheese & thyme.

Leftover Tips and Suggestions:

  • Store your room temperature leftovers in a container with a tight-fitting lid in the fridge up to 2 days.
  • Warm leftovers in a skillet, for a delicious topping for toast; add them to an omelette, frittata; or use as a topping on a sandwich, burger or a pizza.
A round platter of a Mediterranean Grilled Mushroom Salad with peppers, olives and feta cheese.

Mediterranean Grilled Mushroom Salad

Transport your lunch guests to the Mediterranean with this flavourful, affordable & nutrient packed grilled mushroom salad. Three varieties of mushrooms are marinated in olive oil, lemon & dill. Grilled with red onion, red & green bell peppers until tender. Layered with olives and feta cheese. Finished with a drizzle of olive oil, lemon zest and dill leaves… it’s that simple!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Inactive time 20 mins
Total Time 1 hr
Course Brunch, Entree, Lunch, Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4 People

Ingredients
  

Marinade

  • 5 tablespoons extra-virgin olive oil
  • 1½ tablespoons freshly squeezed lemon juice
  • 2 teaspoons fresh dill finely chopped
  • ¼ teaspoon Kosher salt
  • ½ teaspoon freshly ground pepper

Salad

  • 16-18 ounces Portobello mushrooms cut into 1/2-inch slices.
  • 8 ounces assorted mushrooms I used shiitake & oyster
  • 1 green bell pepper Optional, make ahead the day before and refrigerate until ready to use.
  • 1 red bell pepper Optional, make ahead the day before and refrigerate until ready to use.
  • ½ medium red onion cut into a thick slice, flat on both ends, approximately 3/4” thick. Optional, make ahead the day before and refrigerate until ready to use.
  • 1 tablespoon of olive oil
  • 4 ounces feta cheese sliced or crumbled
  • ½ cup olives

For serving

  • A drizzle of olive oil
  • Lemon zest
  • 1 tablespoon Dill leaves picked small or chopped
  • 4-6 Lemon wedges
  • Salt & pepper to taste

Instructions
 

  • In a small jar with a tight-fitting lid, add the marinade ingredients. Put the lid on and shake well to combine.
  • In a large bowl, gently toss mushrooms with the marinade, ensuring the mushrooms are evenly coated. Let sit at room temperature for 20 minutes while you prepare the peppers and onions.
  • Preheat the grill on medium-high heat.
  • Take 2 or 3 toothpicks and slide them through the sides of the onion slice to keep the rings together while grilling.
  • Brush the peppers and onion slice with the olive oil. Then place on the preheated grill.
  • Optional, make ahead the peppers & onions the day before and refrigerate until ready to use.
  • Cook the whole peppers on the grill, turning occasionally, until they are well charred. About 8-10 minutes. Remove to a bowl and cover with a lid, plate, or plastic wrap. Let sit covered for 10 minutes. Cook the onion for 6-8 minutes, turning occasionally and flipping halfway through, until just lightly charred. Remove to a plate and cover with another plate, lid, or plastic wrap. Let sit covered for 10 minutes.
  • Remove the skin from the peppers, then discard the stem and seeds. Slice into strips and spread out on a serving platter. Remove the tooth picks from the onion and slice into small pieces, set aside to layer with the mushrooms on the platter.
  • (Note: If using small mushrooms, use skewers or a grill basket to make cooking easier.)
  • Grill the mushrooms turning occasionally, until lightly charred, 6-8 minutes (cooking time will vary with size and type of mushrooms and temperature of the grill).
  • Remove from grill and add to the platter with peppers, layering the feta cheese, olives and onions as you go.
  • Drizzle the platter with a little olive oil, zest the lemon over the platter, then sprinkle with the dill leaves and salt & pepper to taste. Serve with lemon wedges and enjoy!
  • The salad is delicious warm or at room temperature. So do all the grilling before your guests arrive and just assemble the platter with the cheese when ready to serve.
Keyword affordable meal, grilled mushrooms, mushroom recipes, mushroom salad, oyster mushroom recipe, Portobello mushrooms recipe, shiitake mushroom recipe, warm grilled vegetable salad, warm salad
Tried this recipe?Let us know how it was!

Hope you enjoy my Mediterranean Grilled Mushroom Salad!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other recipes with mushrooms here.

Have a delicious day! James (aka Zimmy) & Elaine

Twice-Baked Potatoes with Cauliflower and Cheese

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A side view of a baked potato with cheese and chives on the top.

Twice-Baked Potatoes with Cauliflower and Cheese (Made in the Joule™ Oven Air Fryer Pro)

As someone who is still relatively new to the world of Air Frying and the concept of a Smart Ovens, I must admit, I have really enjoyed testing and cooking with the Breville Joule™ Oven Air Fryer Pro!
At first glance, it is an attractive, well designed countertop appliance. Exactly what you would expect from Breville.

A close up image of an air fryer and the control panel.

Look a little closer and you will see that this oven has 13 functions (Toast, Bagel, Bake, Air Fry, Broil, Roast, Pizza, Cookies, Proof, Reheat, Slow Cook, Keep Warm, Dehydrate) to tackle everything from simply toasting a bagel, to roasting a whole chicken.

A close up of an air fryer's control panel and an iPhone showing the app.

But it was when I dug into the “smart” features, that the fun really began. Joule™ Autopilot is exclusive to the Joule™ Oven Air Fryer Pro in conjunction with the Joule™ Oven App, which makes for a stress-free cooking experience. Some recipes change cooking modes midway through the process and that is where the Joule™ Autopilot takes over to automatically make those changes.

Someone holding an iPhone in front of an air fryer with the air fryer app turned on.

Their app has over 200 well tested recipes that take you step-by-step through the process and deliver impressive results the first time for each recipe. Some recipes change cooking modes midway through the process and that is where the autopilot takes over to automatically make those changes for you.

A close up of an iPhone leaning on a air fryer.

We don’t use Alexa or Google Assistant, but this oven has that functionality built in as well.
The oven comes with all the accessories you need to start cooking straight out of the box: 13’’ non-stick pizza pan; Wire racks (x 2) – Reversible for 8 different rack positions; 9” x 13” broiling rack; 9’’ x 13’’ enamel roasting pan; Air fry/dehydrate basket.

An air fryer with the doors open revealing the shelves and accessories that come with it.

The Breville Joule™ Oven Air Fryer Pro is so easy to use, Elaine joked that even she could cook dinner… I really hope she does not replace me with a smart oven!

A close up of an air fryer and an iPhone with the recipe app ready to start.

Twice Baked Potatoes with Cauliflower and Cheese

If you get the chance, you must try these Twice Baked Potatoes with Cauliflower and Cheese.

After the app walked me step-by-step through the process of cooking the potatoes, then making the filling, I popped them back in the oven for the last leg of cooking. That is when the oven took over with the Autopilot flight plan, which baked the potatoes for 15 minutes, then automatically switched cooking modes to broil them on medium heat for 2 minutes without me having to monitor the cooking or manually adjust the mode (this also prevents heat loss during those moments between manually switching modes). In the end we were left to enjoy these twice baked potatoes with perfectly crispy skin and a fluffy, flavourful filling.

Two twice-baked potatoes going into the air fryer.
Two finished potatoes with melted cheese coming out of an air fryer.

Recipe by Sam Sifton (New York Times Cooking). The baking method in this recipe has been adapted by Breville for the Joule™ Oven Air Fryer Pro. This guided recipe can be found on the Joule™ Oven app.

Full Disclosure: I have participated in a paid partnership with Breville. However, all opinions in this post are my own.

A side view of a baked potato with cheese and chives on the top.

Twice-Baked Potatoes with Cauliflower and Cheese (Made in the Joule™ Oven Air Fryer Pro)

Recipe by Sam Sifton (New York Times Cooking). The baking method in this recipe has been adapted by Breville for the Joule™ Oven Air Fryer Pro. This guided recipe can be found on the Joule™ Oven app.
Print Recipe Pin Recipe
Total time 1 hr 25 mins
Total Time 1 hr 25 mins
Course Game Day Snack, Side Dish
Cuisine North American
Servings 4 People

Equipment

  • 1 Joule™ Oven Air Fryer Pro

Ingredients
  

  • 4 large baking potatoes like russets
  • 1 teaspoon olive oil
  • Kosher salt
  • 1 small head of cauliflower cut into florets
  • 3 cups milk
  • 2 bay leaves
  • 4 tablespoons unsalted butter
  • 1 cup grated Parmesan cheese.

Instructions
 

  • Preheat the oven. Insert the wire rack into the position 6 and set oven to 425°F Bake. While the oven heats, continue to the next step.
  • Prepare the potatoes. Scrub the potatoes under running water; dry them and rub the skin of each with the oil and a little salt. Pierce the skin of each in three or four places with the tines of a fork. Transfer potatoes to a sheet pan.
  • Bake potatoes. Place the sheet pan in the preheated oven and start the timer.
  • Cook the cauliflower. While the potatoes are baking, put the cauliflower into a saucepan set over medium-high heat, and add the milk and bay leaves. Heat until almost boiling, then reduce the flame to low, and simmer until tender, approximately 20 minutes.
  • Check if it is ready. Bake until the potatoes offer no resistance when a knife is inserted in their centers. If not, give it a bit more time.
  • Make the filling. When the potatoes are done, remove them from the oven, slice them open down the middle and use a spoon to scrape out their flesh into a bowl. Add the butter, the cauliflower and a healthy splash of the milk, and mash to combine.
  • Stuff the potatoes. Spoon the mixture back into the empty jackets, place on a baking sheet and shower with cheese.
  • Preheat. Insert the wire rack into position 6 and set oven to 425°F Bake. When the oven heats, continue to the next step.
  • Bake. Return to the oven and start the timer.
  • Check if it is ready. Bake until the cheese is melted and golden. If not give it a bit more time.

Notes

Optional, garnish with chives. 
Keyword air fryer baked potatoes, air fryer potatoes, Joule™ Oven Air Fryer Pro, potatoes with cauliflower and cheese, twice-baked potato recipe
Tried this recipe?Let us know how it was!

Hope you enjoy this Twice-Baked Potatoes with Cauliflower and Cheese recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cucumber Salad

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A salad of cucumbers, radishes, and jalapeños. A stack plates with pink napkins and gold cutlery and two glasses of rose wine are beside this bowl.

Our garden cucumbers are growing out of control, and we are not mad about it! This refreshing cucumber salad with a red wine vinaigrette is so simple to make and is the perfect side for a casual BBQ or an elegant dinner party.

A mandoline is recommended to slice the cucumbers, onions, radishes, and jalapeño but you could easily slice them thinly with a knife.

The cucumber slices get tossed with sugar and salt, then are set aside to rest. Next the vinegar, onions, radishes, jalapeño, and dill, are gently tossed into the cucumbers. Cover and refrigerate before serving. Garnish with dill leaves and enjoy!

It’s so easy to make, watch the process video here.

A side view of a salad of cucumbers, radishes, and jalapeños. A stack plates with pink napkins and gold cutlery and two glasses of rose wine are beside this bowl.
A close up of a cucumber, radish and jalapeno salad.
A salad of cucumbers, radishes, and jalapeños. A stack plates with pink napkins and gold cutlery and two glasses of rose wine are beside this bowl.

Cucumber Salad

Our garden cucumbers are growing out of control, and we are not mad about it! This refreshing cucumber salad with a red wine vinaigrette is so simple to make and is the perfect side for a casual BBQ or an elegant dinner party.
A mandoline is recommended to slice the cucumbers, onions, radishes, and jalapeño but you could easily slice them thinly with a knife.
Print Recipe Pin Recipe
Prep Time 15 mins
Inactive time 30 mins
Total Time 45 mins
Course Salad, Side Dish
Cuisine North American
Servings 4 People

Equipment

  • 1 mandoline

Ingredients
  

  • 1 cucumber circles thinly sliced on a mandoline (approx. 1 pound)
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 3 tablespoons red wine vinegar
  • ½ red onion thinly sliced on a mandoline
  • 5 ounces radishes thinly sliced on a mandoline
  • 1 jalapeño thinly sliced on a mandoline
  • 1 tablespoon chopped dill plus dill leaves for garnish

Instructions
 

  • In a large bowl, toss the cucumber slices, sugar, and salt. In a small bowl combine the onions, jalapeños and vinegar, toss to combine. Let stand for 10 minutes at room temperature.
  • Add the vinegar, onions, jalapeños, radishes, and chopped dill, to the cucumbers, then gently toss to combine.
  • Cover and refrigerate for at least 30 minutes, before serving.
  • Prior to serving, pour the excess liquid into a small bowl or jug and serve on the side.
  • Arrange the salad on a platter (or serve directly from the bowl), garnish with dill leaves and enjoy!

Video

Keyword cucumber and radish recipe, cucumber salad, cucumber salad recipes, easy bbq salad recipes, easy bbq side recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Cucumber Salad recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other summer salads and sides recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Sous-Vide Carrots with Hummus

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A platter of sous-vide carrots in a row on a bed of hummus.

Sous-Vide Carrots with Hummus.

Perfectly cooked carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.

Whether served as an appetizer or a side, this dish is sure to impress. The sous-vide carrots retain their natural sweetness, while soaking up all the flavours of the other ingredients. The slight spiciness is tempered by the creamy hummus.

Full disclosure… this has been our dinner for 2, on more than one occasion. That is how seriously good it is!

Tip: Sous-Vide ahead of time, then just pan-fry before serving.

Ingredients for carrots and hummus with a SV pump and bag.
Zwilling sous-vide starter kit boxes with a tray of carrots.
Vacuum sealed carrots with a sous-vide stick.
A vacuumed sealed bag of carrots in a water bath.

Disclaimer, I am a Zwilling Affiliate Partner and opinions in this post are always my own! To receive 15% off ANY Enfinigy item at Zwilling Canada use code: zimmysnook15.

A platter of carrots on a bed of hummus.
A platter of sous-vide carrots and hummus.

Sous-Vide Carrots with Hummus

Perfectly cook carrots, flavoured with a hint of spice, a pop of freshness and drop of sweetness.
Whether served as an appetizer or a side, this dish is sure to impress. The sous-vide carrots retain their natural sweetness, while soaking up all the flavours of the other ingredients. The slight spiciness is tempered by the creamy hummus.
Full disclosure… this has been our dinner for 2, on more than one occasion. That is how seriously good it is!
Tip: Sous-Vide ahead of time, then just pan-fry before serving.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 10 mins
Course Appetizer, Side Dish, Snack
Cuisine North American
Servings 4 People

Equipment

Ingredients
  

  • 1 pound of carrots peeled and rinsed (approximately 15 – 5” carrots)
  • 1 tablespoon butter
  • 1 tablespoon crushed hot chili pepper spread
  • 1 tablespoon honey
  • 1½ inch piece of ginger peeled and sliced
  • ¼ tablespoon pepper
  • Pinch of salt

Suggested Serving

  • 2 cups of hummus homemade or store bought
  • 2 tablespoons fresh chopped mint
  • A few mint leaves optional

Instructions
 

  • Set the Sous-Vide Stick to 185°F for one hour and preheat the water bath.
  • Place the carrots, butter, crushed chillies, honey, ginger, salt & pepper, into a vacuum bag, seal and vacuum the air out. Add the bag to the preheated water and cook for one hour.
  • Note: if making ahead, at this point, the carrots can be stored in the refrigerator for up to 4 days.
  • Empty the entire contents of bag into a 12-inch skillet and cook over medium-high heat, turning occasionally, until the liquid has reduced to a shiny glaze, about 4 to 5 minutes.
  • Spread a layer of hummus on a platter, place the carrots on top, pour over anything left in the skillet, then sprinkle with the chopped mint. Garnish with mint leaves. Serve warm. Enjoy!
Keyword barbeque side dish, carrot recipes, side dish recipes, Sous Vide, sous vide carrots, Sous Vide Recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Sous-Vide Carrots with Hummus recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these sous-vide recipes here.

Have a delicious day! James (aka Zimmy) & Elaine

New Potato & Bean Salad

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A top down image of a potato, bean, tomato and onion salad in a light blue round platter with handles.

New Potato & Bean Salad.

A perfect side dish for cooler summer evenings when it doesn’t feel too hot to boil the potatoes and beans. Delicious served warm as soon as it is made, but it continues to develop deeper flavour if left to marinade for a few hours. Serve alongside your favourite barbecue dishes including beef, pork, chicken, and fish.

Made with the potatoes and beans that I picked up at a local farm store. I do love this time of year!

Watch how easy this salad is to make here.

A top down image of a potato, bean, tomato and onion salad in a light blue round platter with handles.

New Potato & Bean Salad

A perfect side dish for cooler summer evenings when it doesn’t feel too hot to boil the potatoes and beans. Delicious served warm as soon as it is made, but it continues to develop deeper flavour if left to marinade for a few hours. Serve alongside your favourite barbecue dishes including beef, pork, chicken, and fish.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Salad, Side Dish
Cuisine North American
Servings 6 People

Ingredients
  

  • ½ cup extra virgin olive oil
  • Zest of 1 lemon
  • ¼ cup + 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt plus more for cooking the potatoes
  • ½ small red onion thinly sliced
  • 1½ pounds new red potatoes halved or quartered
  • 8 ounces green beans trimmed and cut into 1-inch pieces
  • 8 ounces yellow beans trimmed and cut into 1-inch pieces
  • 1 cup grape tomatoes halved
  • 1 cup spicy dill pickles diced
  • ½ cup pitted black olives
  • 2 tablespoons fresh chopped chives

Instructions
 

  • In a large bowl, whisk together the olive oil, lemon zest, lemon juice, oregano, red pepper flakes and salt. Add the onions, toss to coat, then set aside.
  • In a large saucepan, add the potatoes, cover with cold water, then season generously with salt. Cover, then bring to a boil over high heat. (Remove the lid just before it comes to a boil, so that it doesn’t boil over.) Cook the potatoes for 10-14 minutes until just tender enough that they are easily pierced by the tines of a fork. Add the beans and cook for 1 minute.
  • Drain the potatoes and beans, then add to the onions and dressing, toss gently to combine. Add the tomatoes, pickles, olives, then gently toss to coat. Sprinkle with chopped chives and serve warm or set aside for a few hours and serve at room temperature.

Video

Keyword Dill pickle potato salad, potato and bean salad
Tried this recipe?Let us know how it was!

We hope you enjoy this New Potato & Bean Salad recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other salad recipes here.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked on the Hestan Dual Fuel Range using the Hestan Culinary 6-Qt CopperBond Stock Pot. Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.

Chili-Lime Corn on the Cob

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A pile of corn topped with a chili-lime butter, feta and cilantro in a galvanized tray.

Chili-Lime Corn on the Cob.

Fresh corn of the cob is no doubt delicious, but fresh corn on the cob with a chili-lime butter, crumbled feta and chopped cilantro takes corn to the next level! Whether you are celebrating Canada Day, Fourth of July or having a backyard BBQ I highly suggest you treat your guests with this delicious and easy side.

Watch how easy this corn on the cob recipe is to make here.

A pile of corn topped with a chili-lime butter, feta and cilantro in a galvanized tray.

Chili-Lime Corn on the Cob

Fresh corn of the cob is no doubt delicious, but fresh corn on the cob with a chili-lime butter, crumbled feta and chopped cilantro takes it to the next level! Whether you are celebrating Canada Day, Fourth of July or having a backyard BBQ I highly suggest you treat your guests with this delicious and easy side.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Side Dish
Cuisine North American
Servings 8 People

Ingredients
  

  • ¼ cup melted butter
  • ¼ cup extra-virgin olive oil
  • Juice of 1 lime
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 8 ears of corn husks and silks removed
  • ½ cup feta cheese crumbled
  • ¼ cup chopped fresh cilantro

Instructions
 

  • In a bowl, whisk together the butter, olive oil, lime juice, chili powder and salt and pepper.
  • Fill an 8-Quart stockpot, slightly more than halfway with water and bring to a boil.
  • Place the corn into the stockpot, cover and cook fresh local corn for 6 minutes (if it’s imported corn, cook for 8 minutes). Remove corn to a tea towel to drain, then place on a serving platter.
  • Brush the cobs, on all sides, liberally with the butter mixture. Then sprinkle the feta and cilantro on top.
  • Serve hot and enjoy!

Video

Keyword 4th of July recipes, bbq sides, Canada Day Inspiration, Canada Day Recipes, corn on the cob, corn on the cob recipes, corn toppings, easy bbq side recipes, Fourth of July recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other summer side recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Recipe created using the Hestan NanoBond 8Qt Stockpot on my 36″ Hestan freestanding Grill.

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Dill Pickle Potato Salad

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A chunky potato salad with pickles, celery, red onions and garnished with chives and chive blossoms in a wooden bowl.

This dill pickle potato salad has quickly become a favourite around our home. Slightly creamy, a little tangy, with a hint of spice. Make it ahead of time and pull it out when it’s time to eat. Perfect for casual get togethers and ideal for summertime barbecues. Delicious paired alongside your favourite grilled dishes. Try it with ribs, skewers, burgers, steaks, chicken, fish, or just grilled vegetables!

Watch some of the recipe prep here, and check out the new Hestan x Hedley & Bennett Aprons!

A chunky potato salad with pickles, celery, red onions and garnished with chives and chive blossoms in a wooden bowl.

Dill Pickle Potato Salad

This dill pickle potato salad has quickly become a favourite around our home. Slightly creamy, a little tangy, with a hint of spice. Make it ahead of time and pull it out when it’s time to eat. Perfect for casual get togethers and ideal for summertime barbecues. Delicious paired alongside your favourite grilled dishes. Try it with ribs, skewers, burgers, steaks, chicken, fish, or just grilled vegetables!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Refrigerate 2 hrs
Total Time 2 hrs 35 mins
Course Dressing, Salad, Side Dish
Cuisine European, German
Servings 6 People

Ingredients
  

  • 2 lbs red skinned potatoes, cut into bite size pieces (quartered)
  • ½ cup dill pickles sliced/chopped
  • 1 cup diced celery
  • ½ cup red onion thinly sliced (1/2 to 3/4 cup)
  • 2 tablespoons fresh chives, chopped
  • Chive flowers for garnish (optional)

Dressing

  • ½ cup mayonnaise
  • ¼ cup olive oil
  • ½ cup pickle juice
  • 2 tablespoon apple cider vinegar
  • 1 tablespoons Dijon mustard
  • ¼ tsp salt
  • ½ tsp pepper
  • 1 tsp Cayenne or less to taste

Instructions
 

  • Boil the potatoes until just tender (not breaking apart) approximately approx. 15 minutes. Drain and sprinkle with a little salt. Set aside to cool.
  • Put all the dressing ingredients in a jar with a tight-fitting lid and shake well to combine.
  • In a bowl, gently toss the cooled potatoes, pickles, celery and onions with 1/2 cup of dressing
  • Sprinkle with chives and refrigerate at least two hours before serving.
  • Serve with extra dressing.

Video

Keyword barbeque side dish, Dill pickle potato salad, pickle juice dressing, potato salad, potato salad dressing with pickle juice, potato salad recipe, Summer side
Tried this recipe?Let us know how it was!

Hope you enjoy this Dill Pickle Potato Salad recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Proud Hestan Culinary Ambassador. Opinions in this post are my own.