Side Dish Recipes

An authentic American creamy coleslaw that doesn't turn watery the next day, with a refreshing hint of lemon.

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

This chunky, sweet and sour tomato jam is very tasty, it is a delicious accompaniment to serve on a sandwich, hot dog or hamburger.

Cornbread Stuffing with Apples and Golden Raisins recipe

Vegan lentil vegetable soup with mushrooms, potato, carrots, celery, and bell pepper, simmered in herbed broth. Half-pureed for body, lifted with fresh lemon juice.

Mushroom adds the meaty and juicy texture, thyme gives the herbal touch, and they taste great together with the sweet baby peas. A quick and easy side dish that can be simply served with any main course.

Quick bulgur wheat simmered with mushrooms, zucchini, bell pepper, and carrots in an herb-seasoned broth. A diabetic-friendly, low-calorie side dish ready in 30 minutes.

This is a very healthy soup, with several kinds of vegetables and seasonings, nutritious and tasty.

Hearty one-pot minestrone loaded with swiss chard, spicy pepperoni, lima beans, and pasta in a savory beef broth. A filling Italian-style soup that feeds six in about 30 minutes.

In this fabulous recipe, we use several kinds of seasonal root vegetables, braising them with red wine, let the whole dish become more tasty, you can serve it as a vegetarian dish or a side-dish with turkey, chicken or beef.

A scrumptious vegetable dish made with asparagus, broccoli florets, carrots and spinach.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

Very great orzo and toasted barsley, light and healthy.

Herbed tomato soup microwaves a tomato sauce base with sauteed onion, basil, and thyme into a 15-minute single-serve soup. Low fat, low calorie, served with Parmesan croutons.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.