Zucchini with Burrata & Garden Herb Gremolata

Fall is quickly approaching and as the weather starts to chill we are trying to use up our abundance of garden veggies! This dish is simple in preparation but complex with fresh flavors thanks to the incorporation of herbs we grew in our summer garden. We have chosen a gremolata as the “dressing” for this dish, which is an Italian condiment similar to a pesto, but with a chopped consistency and less olive oil involved. It is traditionally used to give some punch to meat dishes but we love how it brightens and livens up this combo of zucchini and burrata. We used a variety of parsley, basil, and thyme and encourage you to use what you have growing at your house when you make this dish. Taste and season as necessary and make sure to use less of the “woody” herbs like thyme and rosemary so that the flavors balance. This dish falls into the “side dishes” category, but really is the star of the show in our book.

Zucchini with Burrata & Garden Herb Gremolata

  • Servings: 6
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  A great way to use up those garden veggies as we head into fall weather.


  • 6 – 8 medium zucchini and yellow summer squash, ends removed and cut in half, lengthwise
  • 2/3 cup fresh garden herbs, stems removed (we used a mix of parsley, basil, and thyme)
  • zest of 1 lemon
  • 1 large garlic clove
  • 1/3 cup olive oil, divided
  • 1 ball burrata, drained and lightly patted dry
  • salt and pepper to taste


  1. Preheat the oven to 400 degrees.
  2. Toss the sliced zucchini, 1/4 cup olive oil, and salt and pepper in a large mixing bowl. Lay the zucchini flat side down onto a baking sheet in a single layer and bake in the oven for 15-20 minutes depending on how large the squash is. Flip the zucchini after ten minutes (halfway through) to make sure the zucchini are evenly browned. Remove from the oven after 15-20 minutes.
  3. While the zucchini are baking, make the gremolata. Finely chop the fresh herbs and garlic (this can be done by hand or with a food processor) and put them into the bowl that the zucchini was seasoned in. Use the remaining olive oil (about 1 tbs) to lightly coat the herbs. Add the zest of one lemon and season to taste with salt and pepper.
  4. When the zucchini has finished cooking, remove it from the baking sheet and onto a serving platter. Use your hands to break apart the burrata and scatter it amongst the squash. Drizzle with the gremolata and just a touch of olive oil. Serve immediately.

Prosciutto Wrapped Veggie Bundles

When Jamie first made this dish and sent it to Calli for her thoughts, Calli’s first response was that they “look beautifully bougie”. She is not wrong. Even our chosen title for this recipe is so extra, but we just love this recipe too much not to post it. There are a bazillion versions of this recipe on the internet, most of which use asparagus as the only vegetable wrapped in prosciutto. We wanted to take that basic idea and step it up a notch for something a little more interesting. Jamie found the cutest baby cauliflower at Trader Joe’s and knew that would add some desired texture to the dish, but the sky is the limit for how you can make these your own. The most important step in preparing these bundles is that all of the vegetables are roughly the same thickness- that way everything cooks at the same time in the oven and nothing is under or overcooked.

Prosciutto Wrapped Veggie Bundles

  • Servings: 8 bundles
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  The bougiest of vegetable side dishes that are perfect for a bridal shower, girls lunch, or any other event that you’re feeling a little extra.


  • 8 slices prosciutto (they should be thin but not transparently thin)
  • 32 stalks of asparagus, the bottom 1/3 trimmed away
  • 16 pieces of baby cauliflower or broccoli rabe, with the stems intact
  • 16 green onions, stems trimmed on both sides
  • 3 tbs olive oil
  • a pinch of red chili flakes
  • salt and pepper, to taste


  1. Preheat the oven to 400 degrees.
  2. Trim all of the vegetables and lay them in a single layer on a large cookie sheet. Drizzle the olive oil, chili flakes, salt, and pepper over the vegetables and gently toss to coat.
  3. Lay a single piece of prosciutto onto a flat surface. In the middle of the prosciutto, lay 4 stalks of asparagus, 2 baby cauliflower stems, and 2 green onions. Tightly wrap the prosciutto around the vegetables, making sure the veggies stick out on either end of the prosciutto so the bundle stays together. Lay the bundle seam-side down on a cookie sheet. Repeat for the remaining bundles.
  4. Bake the bundles for 12-15 minutes, or until the vegetables are crispy on the edges and cooked through in the center. Serve immediately.

German-Style Potato Salad

Whenever we think of potato salad we think of potatoes swimming in a bath of mayonnaise, and frankly it doesn’t get us very excited. We like to eat potato salad that leaves us truly pleased with the flavors and textures of the dish. Insert this German-style potato salad – a vibrant potato salad with a mustard and vinegar punch that we can’t get enough of. Not only is German potato salad anti-mayonnaise, but it’s also served warm, which is another attribute we fully support. This side dish is the perfect accompaniment to rich entrees like bratwursts or burgers, and is a great addition to a barbecue menu as the weather is transitioning into the warmer months but isn’t quite hot yet.

German Style Potato Salad

  • Servings: 6-8
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We love this German-style potato salad because of the mustard and vinegar punch it brings to the table. It is one of our favorite side dishes for the early spring because it is served warm, unlike its traditional American counterpart.


  • 2 lb red potatoes, halved or quartered if they are really large
  • 2 tbs olive oil
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 1 tbs fresh thyme, minced
  • 2 tbs Dijon mustard
  • 1/3 cup apple cider vinegar
  • salt and pepper to taste
  • freshly chopped parsley, for garnish


  1. Chop the potatoes so that they are in large, bite-sized pieces. Add the potatoes to a large pot and fill the pot with cold water so that the potatoes are covered by at least an inch in the water. Add a good pinch of salt to the water and bring the water to a boil. Reduce to a simmer and cook 10-15 minutes, or until the potatoes are fork-tender. Drain the potatoes and add them back to the hot pot, leaving them off the heat.
  2. While the potatoes are cooking, make the dressing. Heat a large skillet over medium heat. Add the olive oil, shallot, garlic, and thyme to the pan. Cook 3-4 minutes, or until the garlic and shallot are fragrant. Remove from the heat and whisk in the mustard and apple cider vinegar.
  3. Add the potatoes to the mustard dressing. Gently toss to coat and season to taste with salt and pepper. Garnish with freshly chopped parsley and serve warm.

Spicy Slaw

When we are eating tacos or burgers, we love adding a crispy, cold coleslaw as a topping. Coleslaw brings such a nice crunch to these dishes and can be made advance if you are bringing it to an event or serving it for a group. While we love ourselves a traditional, creamy coleslaw, we have decided to mix this recipe up a bit by keeping it dairy free and adding some heat. This particular slaw is seasoned with a blend of Mexican spices and chilis, making it a bit tangy and spicy. We love to use this recipe with fish tacos (recipe coming next week!) or a southwest burger.

Spicy Slaw

  • Servings: 4 side servings
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A spicy Mexican-inspired coleslaw that pairs perfect with burgers, sandwiches and tacos.


  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 tsp Adobo all purpose seasoning
  • 1/2 tsp chili flakes
  • 1 tbs honey
  • salt and pepper to taste
  • 2 cups pre-shredded cabbage mix
  • 1 cup shredded carrots


  1. Prepare the dressing. Combine the ingredients (apple cider through honey) in a small bowl and whisk until the honey is completely dissolved. Season with salt and pepper to taste.
  2. In a medium bowl, combine the pre-shredded cabbage mix and carrots and toss with the dressing. Let sit for at least 5 minutes before serving or store in refrigerator overnight.

Cheesy Stone Ground Grits

Does anyone else love the grits from Waffle House as much as we do? How could you not! Based on the amount of road trips we have taken in our lifetime, we know that there is just something so satisfying about grits at a pit stop on an early morning drive. When the weather is cold and we are stuck indoors, cheesy, creamy grits are the ultimate side dish to just about any entrée – breakfast, lunch or dinner. Our version of grits takes about 30 minutes to make, but we think that they are well worth the effort. Over the next few weeks we will be highlighting some of our favorite dishes that pair perfectly with this classic side dish.

Cheesy Stone Ground Grits

  • Servings: 4
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Our ultimate, guilty-pleasure side dish that pairs well with just about everything!


  • 2 cups chicken stock (you can substitute water if you want this vegetarian)
  • 2 tbs butter
  • 1 cup stone ground grits
  • 2 cups 2% milk, warmed in the microwave
  • 1 cup sharp cheddar cheese, grated and separated
  • salt and pepper to taste


  1. Bring the chicken stock and butter to a boil in a medium sauce pot. Add the grits, stir well, and reduce to a low heat so that the grits are on a slow simmer. Cover the grits and cook for 15 minutes, stirring occasionally so that the grits do not stick to the bottom of the pan.
  2. After 15 minutes, add the milk and 3/4 cup of the cheddar cheese to the grits. Stir well and again, keep covered on a low simmer for another 15 minutes. Stir occasionally so that the grits do not stick to the bottom of the pan and they cook evenly.
  3. When the grits have finished cooking, give them a really good stir so that all of the liquid is absorbed. Season the grits to taste with salt and pepper and serve hot with the remaining 1/4 cup cheddar cheese over top.

Sweet Potato Latkes with Cinnamon & Honey Mascarpone

Eight nights of Hanukkah can feel like quite a latke (see what we did there?) To keep the nights feeling fresh we love to mix it up with latke flavors. For our 2019 latke we went the savory route by combining a few different kinds of potatoes and making a Green Goddess sour cream that is pretty much to die for. When brainstorming this year’s latke recipe, we knew we wanted to use sweet potatoes. With brisket as our entrée, we thought that something sweet would be a nice counterbalance to the rich and smoky flavors on the menu. We love these sweet potato latkes and could swim all day in the cinnamon & honey mascarpone. It is so rich and creamy- the perfect accompaniment to sizzling fried potatoes.

Sweet Potato Latkes with Cinnamon & Honey Mascarpone

Our favorite recipe for sweet potato latkes, made extra decadent with a whipped mascarpone topping.

Ingredients For The Latkes

  • 2 lbs sweet potatoes, peeled and cut into wedges
  • 1 yellow onion, peeled and cut into quarters
  • 2 eggs
  • 1/2 cup flour
  • 2 tsp ground cinnamon
  • 2 tsp salt
  • 1 tsp ground ginger
  • 1/4 – 1/2 cup vegetable oil (for frying)

Ingredients For The Mascarpone Topping

  • 1/2 cup mascarpone cheese
  • 1/2 cup sour cream
  • 2 tbs honey
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 pomegranate, seeds removed, for garnish


  1. Make the mascarpone topping. Combine all of the ingredients for the topping (mascarpone – salt) in a medium mixing bowl. Whisk well to combine. Set aside, or refrigerate, until ready to serve.
  2. Make the latkes. Use a food processor with the grater attachment to grate the sweet potatoes, set aside. Use the same attachment to grate the onion; use a cheese cloth or sieve to strain most of the juices out of the onion so that the taste doesn’t permeate through the latkes.
  3. Combine the sweet potatoes, onion, and remaining latke ingredients (through ground ginger) in a large bowl. Mix well with your hands to make sure all of the ingredients are evenly combined.
  4. Heat 2 tbs of the vegetable oil in a large skillet. Portion out about 1/4 of the latke mix and cook about 4-5 latkes at a time in the pan, making sure the pan stays hot. Cook the latkes for about 3 minutes per side, or until they are golden brown, and set aside. Tent with foil to keep warm. Continue this process until all of the latkes are cooked. Serve immediately with the mascarpone topping and pomegranate seeds.

Whiskey Soaked Sweet Potatoes with Cookie Butter Crumble

Most people have some sort of a sweet potato dish on their Thanksgiving menu. Most of the dishes are sweet, and even marshmallow covered, but this year we wanted to test the boundaries and do something different. The name of this recipe gives away everything that is unique and amazing about this sweet potato dish. A dash of whiskey? Yes please. Cookie butter? Duh. Wait… cookie butter in sweet potatoes?! Yep, we did that. Our favorite Speculoos Cookie Butter from Trader Joe’s has made it into this year’s menu. Despite what you might think, we love this dish because it isn’t overly sweet. The whiskey helps to temper the sweetness of the cookie butter and makes the sweet potatoes a bit more savory. If you prefer your rendition of Thanksgiving sweet potatoes to be more on the sweet side, add another 1/4 cup of sugar to the glaze and top with marshmallows before putting them in the oven.

Whiskey Soaked Sweet Potatoes with Cookie Butter Crumble

  • Servings: 8
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Not your mama’s sweet potatoes! These whiskey infused sweet potatoes are topped with the ultimate cookie butter crumble making all of our side dish dreams come true.

Sweet Potato Ingredients

  • 6 sweet potatoes, peeled and cubed
  • 3 tbs butter
  • 1/2 cup brown sugar
  • 1/2 cup bourbon (we used Bulleit)
  • 2 tsp salt
  • 1 tbs pumpkin spice

Crumble Ingredients

  • 4 tbs butter
  • 1 cup ground almonds
  • 1/2 cup cookie butter (or Speculoos)


  1. Preheat the oven to 350 degrees.
  2. In a large stock pot, bring water to a boil. Add the sweet potatoes and blanch for 6 minutes. Drain the sweet potatoes, rinse with cool water, and set aside. The potatoes should not be cooked through at this point.
  3. In a large sauté pan, melt the butter over low heat for 6-10 minutes. You want the butter to start browning. Add the brown sugar and whisk until the brown sugar is dissolved, approximately 4 minutes. Add the whiskey and whisk continuously for 3 minutes. The mixture will begin to bubble and thicken.
  4. Add the sweet potatoes, pumpkin spice and salt and stir until the sweet potatoes are thoroughly covered with the whiskey glaze.
  5. Spray a medium baking dish with cooking spray. Pour the sweet potatoes and glaze into the baking dish so that there is an even layer. Set aside.
  6. Make the crumble. In a small sauce pan, with the heat on medium, add the butter until melted. Stir in the ground almonds and sauté for 5 minutes until the almonds are toasted. Add the cookie butter and stir until the cookie butter is melted through. Pour the crumble mixture over the top of the sweet potatoes and spread evenly.
  7. Bake the sweet potatoes in the oven for 30 minutes and serve immediately. If the cookie butter crumble is starting to brown, cover with foil and continue cooking until the sweet potatoes are tender and cooked through.

Spinach and Caramelized Onion Stuffing

Stuffing is one of the most versatile side dishes if you are looking to mix things up a bit for your Thanksgiving dinner menu. Nana likes to make a very traditional stuffing; she cooks the stuffing in the turkey so that the stuffing can soak up the juices while it cooks. Our dad goes the non-traditional route and likes to mix up the flavor profile; he likes to incorporate sausage and vegetables for an extra hearty side dish. For Tuck & Tate’s Thanksgiving Menu, we wanted something in between so that we could have the best of both worlds. We chose to make this stuffing in a casserole dish and have incorporated caramelized onions, spinach, and mushrooms to sneak in extra veggies. We topped the stuffing with crumbled feta cheese for a little bit of salty decadence. It’s all about balance, right?!

Spinach and Caramelized Onion Stuffing

  • Servings: 8-10
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A traditionally seasoned stuffing that sneaks in onions, spinach and mushrooms for extra vegetables!


  • 1 loaf of sourdough bread, cut into cubes and ideally left out overnight so it is hard and crusty
  • 4 tbs butter
  • 2 yellow onions, sliced
  • 2 tbs olive oil
  • 16 oz sliced mushrooms (we used a mixed variety of cremini and portobello but use whatever you like best)
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp garam masala
  • 2 tsp garlic powder
  • 10 oz fresh spinach leaves
  • 32 oz chicken stock
  • 1 egg
  • 4 oz feta cheese
  • 1 tsp salt
  • 1 tsp pepper

Filling Directions

  1. In a large sauté pan, melt the butter over low heat. Add the onions and cook for 40 minutes, stirring frequently. The onions will begin to brown and caramelize during this time. It is important that you don’t adjust the heat and that the onions cook low and slow.
  2. When the onions have caramelized, turn the heat up to medium and add the olive oil, mushrooms, salt, pepper, garam masala and garlic powder. Sauté for 5 minutes.
  3. Add the spinach and sauté until all of the spinach is wilted. Depending on the size of you pan, you may need to do this in batches. Remove the mix from heat and set aside.
  4. *If you are preparing the filling in advance, you can stop now. Cool the mixture and refrigerate for up to 2 days.

Assembly and Baking Directions

  1. Preheat the oven to 350 degrees
  2. In a small bowl, whisk together the chicken stock, egg, salt and pepper.
  3. Spray a 8×12 baking dish with cooking spray. Add a layer of bread cubes, followed by a layer of the filling mixture and topped with the remaining bread cubes. Pour the liquid mixture evenly over the entire baking dish.
  4. Sprinkle the top with feta and bake for 40 minutes. Serve hot out of the oven!

Hawaiian Fried Rice

One of our good friends just welcomed her first baby boy last week! Due to COVID, we couldn’t have a large baby shower as we were hoping, and instead opted to have a small gathering with a few good friends a few weeks ago. We chose a tropical theme to shower Baby K and the menu matched accordingly. Along with Hawaiian meatballs, grilled steak skewers and halibut, we served this Hawaiian Fried Rice. This recipe uses sambal oelek and soy sauce to help flavor the rice making it sticky, salty and just a touch spicy.

Hawaiian Fried Rice
Makes: 8 servings
Prep Time: 20 minutes Total Time: 45 minutes


  • 3 cups uncooked jasmine rice
  • 2 tbs canola oil
  • 3 cloves garlic, minced
  • 2 tbs ginger, minced
  • 4 oz cubed pancetta
  • 1 red bell pepper, diced
  • 3 tbs sambal oelek
  • 1/2 cup soy sauce
  • 2 eggs
  • 1 1/2 cups pineapple, diced
  • 1 bunch cilantro, minced


  1. Cook the rice according to package directions. Drain any excess water and set aside.
  2. In a deep pot – at least 4 inches – saute the pancetta in the canola oil for 4-5 minutes. Add the garlic, ginger, and bell pepper and saute another 3-4 minutes until the bell pepper starts to soften.
  3. Add the sambal, soy sauce and rice and stir everything together until the rice is fully coated in the sauce and everything is well incorporated.
  4. Crack the two eggs into a small bowl and whisk well.
  5. Push the rice to one side of the pot so that you have an empty space at the bottom of the pot. Add the eggs and cook in the pot until the eggs are cooked through. Mix the eggs into the rice until they are distributed evenly throughout.
  6. Remove the rice from the heat and add additional soy sauce or sambal depending on your salty/spicy preference.*
  7. Stir in the pineapple and top with cilantro. Serve immediately.

*Stop here if you want to make this recipe in advance and reheat. You can reheat over the stove-top by adding a bit of oil or in the microwave. Just leave the pineapple and cilantro out until everything is heated and you are ready to serve.

Creamy Garlic Mushrooms

If you are following us on Instagram, you know that during COVID and quarantining we have made Steak Saturday a weekly tradition. Steak Saturdays have been our way to fancy up the weekend a bit even though we are mostly staying indoors. We love the pairing of steak with a side of sauteed mushrooms and wanted to see if we could update this classic side dish. We have added an ingredient to this dish that may be new to you, Garlic Sauce. Garlic Sauce is a Lebanese spread that is typically made by blending garlic, oil, and salt. You can easily make this on your own, but we love a good shortcut and bought some at our favorite Middle Eastern Market. Trader Joe’s also sells their version in the refrigerated prepared food section alongside the hummus and other dips. Tuck’s mom is so obsessed with this sauce that she is known to eat it with a spoon!

Creamy Garlic Mushrooms
Makes:6-8 side servings
Prep Time: 5 minutes Total Time: 20 minutes


  • 2 tbs butter
  • 4 cups cremini mushrooms
  • 1/3 cup Garlic Sauce (we bought ours at a local Middle Eastern market, but there is similar here)
  • 1 tbs miso paste
  • 2 tsp salt
  • 1 tsp pepper
  • 4 tbs diced chives


  1. Melt the butter in a pan over medium heat. Once it is nice and bubbly, add the mushrooms. Sauté for 10 minutes until the mushrooms have reduced and are tender.
  2. Add in the garlic sauce and miso paste. Stir until both are fully incorporated into the mushrooms. You will notice that the mushrooms get creamy in texture.
  3. Add the salt and pepper and remove the mushrooms from the heat. Top with the chives and serve warm.