Side by Side, Sides Make the Meal.

Breads and Muffins / April 23, 2014

Behind every fantastic meal are the sides. Colorful, complimentary and memorable. Here are three I think you’ll love and they come together in a snap. First, store bought crescent rolls come to life when you slather them with roasted garlic infused butter and them top them with crunch sea salt. YUM.

Dress up Roma tomatoes with the sweet, peppery yet mild flavors of banana peppers. It all blends perfectly when you top it with flavored balsamic.

Finally, a pinch of nutmeg intensifies the flavor of roasted butternut squash. I munched on the cold leftovers the next day. They were like CANDY.

Roasted Garlic and Sea Salt Crescent Rolls

Prep time 5


2 package crescent rolls, or
about 16 pieces
¼ C butter
4 cloves of roasted garlic,
cooled and mashed
Sea salt


  • Mix garlic with soft butter. Roll out crescent, slather each with equal amounts of the butter, spread to edge. Roll up and brush with butter then sprinkle with coarse sea salt. Bake according to directions on package.

Simple Tomato and Pepper Salad

Prep time 5


4 ripe Roma tomatoes sliced thick
1 large sweet banana pepper sliced thin
Flavored balsamic vinegar, such as fig, pear or other mild combination
Fresh parsley (optional)
Salt and Pepper
Mild Olive oil


  • Cut all and place on plate and garnish with the end of the pepper. Drizzle with oil and vinegar and sprinkle fresh parsley on top.

Nutmeg Coriander Roasted Butternut Squash

Prep time 5


I large butternut squash, peeled and cut into 1 inch chunks. (Can buy precut!)
1 t nutmeg
1 t coriander powder
Salt and pepper
Flavored balsamics (I used white grapefruit and cinnamon pear. Both available online at:
Mild olive oil to coat. I use about 2 T


  • Coat squash in above ingredients. Roast spread out on a cookie sheet at 400 degrees for about 30 minutes, or until browned on edges and tender. Can serve with fresh basil or with your favorite meal!

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