Side Dishes

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Cucumber and Wakame Salad

This light, refreshing cucumber and wakame salad possesses just the right amount of thin, crunchy cucumber in proportion to delightfully chewy wakame seaweed, to tease your palate into wanting more. [more…]

White Wine Risotto

This risotto recipe uses white wine in much greater quantities than most risotto recipes, creating a delicious flavor that complements the rice and vegetables. To keep this dish vegetarian, use the vegetable [more…]

Harvest Vegetable Soup

This simple vegetable soup has the flavor and aroma of newly picked vegetables and herbs. You add texture to this soup with a crunchy bread and Parmesan topping. You also can add more of your favorite [more…]

Tzatziki Sauce

Tzatziki sauce, a yogurt-based Mediterranean specialty, has a thick consistency and is intensely garlicky. Don’t make your tzatziki sauce fat-free because it will get watery after standing for a few minutes [more…]

Garden Pasta Salad with Beets and Goat Cheese

Although beets’ red color tends to run, the beets add a wonderful sweetness to this pasta salad — so what if your pasta salad is a little red? You can use whatever kind of pasta you prefer, but this recipe [more…]

Brussels Sprouts and Mushrooms with Rosemary

This combination of Brussels sprouts and fresh mushrooms with the aroma and flavor of fresh rosemary makes a delightful side dish. Brussels sprouts and mushrooms with rosemary is high on the healthy side [more…]

Sautéed Broccoli Rabe

Broccoli rabe has a slightly bitter flavor that stands up nicely to the garlic and hot red pepper flakes in this recipe. If broccoli rabe isn’t available, you can prepare broccoli, spinach, kale, Swiss [more…]

Spicy Stir-Fried Okra

Okra is technically a fruit, but that doesn’t stop people from preparing, cooking, and serving it as a vegetable. This stir-fried okra recipe includes gingerroot, which adds a spicy dimension. [more…]

Tabbouleh (Bulghur Wheat Salad)

Tabbouleh is a salad that’s usually made with bulghur wheat, tomatoes, parsley, mint, onions, lemon juice, and olive oil. To make tabbouleh, you first have to soak the bulghur in boiling water until soft [more…]

Chilled Seasoned Tofu

Chilled seasoned tofu is a hot-weather favorite in Japan, but this tofu dish is a favorite year-round with sushi lovers worldwide. Custardlike tofu soaks up the flavor of the soy sauce it’s served with [more…]

Avocado with Broccoli and Carrot Slaw

Crisp, shredded broccoli and carrot are a great match for buttery avocado. This salad mixes all three vegetables into a tasty avocado, broccoli, and carrot combo. [more…]

Polenta with Vegetables

Serve a medley of vegetables over a mound of fluffy polenta to make an excellent first course for a spring meal. Polenta’s cornmeal base provides a great complement to the vegetables. [more…]

Orange and Radish Salad

Serve this orange and radish salad with a simple entree to let the salad be the star. The colorful oranges and radishes are a feast for the eyes, as well as the palate. This salad tastes just as delicious [more…]

Christmas Brussels Sprouts with Chestnuts

Chestnuts are a Christmas time classic and a great addition to Brussels sprouts. These glossy brown nuts are harvested in the fall. Before eating, they must be peeled and cooked. The following recipe takes [more…]

Creamed Onions and Mushrooms

Try this easy side dish with maple-glazed turkey for a memorable Christmas or Thanksgiving dinner. Take advantage of frozen pearl onions. They are easy to find, don’t have any additives, and are a perfect [more…]

Sautéed Broccoli Raab

If you are tired of the same-old sides with Christmas dinner, try this sautéed broccoli raab, which has a sweeter mellower flavor than broccoli does. Unless you have a huge sauté pan, you may have to divide [more…]

Wild Rice Dressing with Golden Raisins and Pecans

Wild rice provides a welcome change from the standard bread dressings that make their way onto holiday tables every year. The sweet and savory flavors in this dressing accent many main dishes, but goes [more…]

How to Make Cranberry Relish

Here’s another twist on cranberry sauce to try at this year’s holiday dinners. Spiced Cranberry Relish calls for cardamom and cloves, fairly potent spices with flavors that pack a real punch. You only [more…]

How to Make Braised Sesame Greens

You can use kale or Swiss chard in this vegetarian dish. Both have a strong odor similar to that of cooked broccoli or cabbage. In this recipe, stir-steaming the greens gives them a milder flavor and softens [more…]

Recipe for Maple Baked Acorn Squash

The inside of an acorn squash is deep yellow or orange, in vivid contrast to the green, sometimes mottled exterior. Maple syrup and brown sugar add sweetness to this warming wintertime dish. [more…]

Recipe for Whole-Wheat Crescent Rolls

These rolls fill the house with the delicious aroma of yeast bread and make any meal special. Their texture is soft and slightly chewy. They freeze well and are good left over for two or three days. The [more…]

Fried Plantains Recipe

Plantains look like large bananas, but they taste starchy rather than sweet. They can be eaten green (unripe) or yellow (ripe). This simple recipe calls for ripe yellow plantains. You can serve them as [more…]

How to Make Scalloped Tomatoes

Brown sugar slightly sweetens this vegetarian side dish, taking the acidic bite out of the tomatoes. An unexpected side dish or a side dish prepared in an unusual way, such as this one, can add a lot of [more…]

Karen's Brown Bread Recipe

This high-protein bread is dense, rich, and a beautiful dark brown color. Bread is sometimes called “the staff of life” — it’s a dietary staple around the world. Teamed with a cup of soup, a salad, or [more…]

Recipe for Country Cornbread

This cornbread is flavorful and moist — similar to spoonbread in consistency. Serve it warm alongside vegetarian chili, with vegetable stews and casseroles, or in combination with such dishes as baked [more…]


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