Vegetable and Side-Dish Recipes

As if you haven't realized this already, Cheric's is truly the easiest, most flavorful, and versatile product available. With the following vegetable recipes do not be alarmed how simple the recipes are. Our hard work and precise blend allows that recipes are this easy while not compromising any flavor and taste.

Roasted Broccoli

1 head of Broccoli
2 tbsp Cheric's
Salt and Pepper to taste

Cut broccoli to desired size. Mix Cheric's in the jar. Spoon Cheric's over broccoli and sprinkle with salt and pepper. Roast broccoli in a preheated 350-degree oven till tender.

Chef's Tip

If using the stems of the broccoli, peeling the stem will make it softer and better tasting.

Sautéed Spinach

12 oz Fresh Baby Leaf Spinach
2 tbsp Cheric's
Salt and Pepper to taste

Heat a sauté pan over low to medium heat. Sweat Cheric's in the pan till garlic becomes lightly browned. Add spinach and season with salt and pepper. Cook till spinach is wilted.

Chef's Tip

Be careful not to burn the garlic. If garlic does burn we recommend starting over.

Roasted Cauliflower

1 head of Cauliflower
2 tbsp Cheric's
Salt and Pepper to taste

Cut cauliflower to desired size. Mix Cheric's in the jar. Spoon Cheric's over cauliflower and sprinkle with salt and pepper. Roast cauliflower in a preheated 350-degree oven till tender.

Roasted Zucchini or Squash

1 green Zucchini or yellow Squash
2 tbsp Cheric's
Salt and Pepper to taste

Cut zucchini squash to desired size. Mix Cheric's in the jar. Spoon Cheric's over zucchini squash and sprinkle with salt and pepper. Roast zucchini squash in a preheated 350-degree oven till tender.

Oven Roasted Red Bliss Potatoes

1 pound of Red Bliss Potatoes
3 tbsp Cheric's
1 oz Olive Oil
Salt and pepper to taste

Cut potatoes to desired size. Mix Cheric's in the jar. Spoon Cheric's over potatoes and sprinkle with salt and pepper. Roast potatoes in a preheated 350-degree oven till tender.

"When I heard about Cheric's, I needed to know what all the hype was about. I tried it, and, let’s just say it wasn’t hyped enough. I initially cooked it with my chicken. It was amazing. The only downside was that I was eating too much chicken because of it. I couldn't stop going for one more piece. You know you like it when you are licking your fingers and the tray before you put it in the sink. I then started using it as salad dressing. It actually made me enjoy eating salad. You can basically put it on anything."

-Craig Rosmarin

"Two words "INCREDIBLY DELICIOUS"!!!! On a day that was unusually hectic I decided to try "Cheric’s Marinade" in place of my time-consuming shrimp-scampi recipe. I simply coated large shrimp with Cheric’s, added some flavored bread-crumbs and some grated Italian cheese, and tossed lightly. In a frying/sauté pan I added some more Cheric’s and a bit of butter (to make authentic scampi!!) Once it was hot, I added the shrimp and after turning once, I added the juice of a fresh lemon. In less than 15 minutes I had the perfect scampi without all the fuss!!!!!!!!"

Chicken marinade recipes
Steak marinade recipes
Seafood recipes
Pasta recipes
Vegetable and side dish recipes

Vegetable and Side-Dish Recipes

Roasted Broccoli

Chef's Tip

Sautéed Spinach

Chef's Tip

Roasted Cauliflower

Roasted Zucchini or Squash

Oven Roasted Red Bliss Potatoes

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