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Easy Holiday Side Dishes

Slow Cooker Mashed Potatoes


3 lbs potatoes - skin on (red or yukon gold potatoes)

¼ C butter

¼ C water

1 t salt

¼ t pepper

¾  C milk or heavy cream - warmed


  1. Rub olive oil on the bottom and sides of the slow cooker. 
  2. Rinse the potatoes well.  Leave the skin on and cut the potatoes in 1 ½” pieces.
  3. Add the potatoes, butter, water, salt, pepper to the slow cooker. Cook on high for 3-4 hours or on low for 7-8 hours or until the potatoes are tender.
  4. Add the milk and beat with an electric mixer in the slow cooker. Don’t over mix (they can become gummy if overworked) For a rustic look, simply stir the potatoes until desired consistency. 
  5. Add additional milk or heavy cream if needed. 
  6. Salt & pepper to taste.

Harvest Salad

1 lb shredded brussels sprouts

1 red apple - sliced thin

½ C dried cranberries

1 C shaved parmesan cheese 

1 C toasted slivered almonds

Dressing Ingredients:

¼ C olive oil

2 T Dijon mustard

2 T honey

2 T white wine vinegar

1 T fresh squeeze orange juice

1 T water

½ t minced garlic

Salt and pepper to taste


  1.  In a jar add all the salad dressing ingredients and shake well. 
  2. In a large bowl, add the salad ingredients and toss well with desired amount of salad dressing.

Golden Brussels Sprouts


16 oz brussels sprouts - halved

3 T avocado oil (or oil of your choice)

½  t Italian seasoning

2 t minced garlic

½ C grated Parmesan cheese

¼ t salt


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2.  Add all the ingredients in a large bowl and toss to coat the brussels sprouts. 
  3. Spread the brussels sprouts on the baking sheet with the center facing up. 
  4. Bake in the center rack for 20-25 minutes or until lightly browned. 

Garlic Butter Mushrooms


1 lb whole baby bella mushrooms

2 ½  T avocado oil (or oil of your choice)

Salt & pepper to taste

2 t minced garlic

¼ C butter

1 t worcestershire sauce


  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. In a bowl, toss the mushrooms in oil, salt, pepper, and minced garlic together.
  3. Bake for 15 minutes. Move the mushrooms to a serving dish.
  4. In a small saucepan, heat the butter and worcestershire sauce over medium heat.
  5. Pour the butter sauce over the mushrooms and salt & pepper to taste.


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