Sides
Sneak in some veggies with your mash! Cauliflower adds an extra creamy consistency to this take on cheesy mashed potatoes.
Servings: 8-10
Time: 45 min
In large pot with a steam basket, steam cauliflower florets and yams/sweet potatoes in about 1 inch of water for 10 to 12 minutes, or when fork tender.
Drain vegetables and add to a large mixing bowl. Using a potato masher, mash cauliflower and yams/sweet potatoes. Once mashed to your desired consistency, add the alfredo sauce, mozzarella and Parmesan cheese. Mix well and serve warm.
Instant Pot Method: Place cauliflower florets and sweet potatoes/yams in pot with 1 cup of water. Pressure cook on normal for 5 minutes, then quick release. Follow remaining instructions.
A delicious way not to have to turn on your oven this summer: Pan con Tomate (aka fancy Spanish-style toast). This simple recipe is peak tomato season in every bite—just grated ripe tomatoes, olive oil, sea salt, and a crisp slice of sourdough.
Summer's not just for salads—it’s for sipping, too. Meet your new go-to refresher: Rosemary Lemonade. Cool, crisp, and herbaceous in all the right ways, it’s made with fresh lemon juice, blended cucumber, and a hint of rosemary that makes it feel a little extra (but still takes just 10 minutes).
Don’t be fooled by the humble butter bean: This dish is served with a serious citrus zing and fresh herbs that make it perfectly versatile for summer sides, summer snacks, summer breakfast (on crusty toast!). . .