Side Dish recipe collection

A vibrant kale and mango salad with massaged kale, sweet mango, and crunchy toasted pumpkin seeds in a honey-lemon dressing. Fresh, healthy, and tossed together in minutes.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Khichadi cooks basmati rice and moong dal with cinnamon, cloves, mustard seed, and asafetida, then folds in toasted nuts, coconut, currants, and garam masala. Ayurvedic Indian comfort one-pot.

This fruit salad is a very simple tasty and nutritious dish.

Killer salsa made with dried pequin chilies softened in vinegar, then blended with tomato juice, garlic, cumin, and oregano. Serious Tex-Mex heat for chip dipping and tacos.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

Kiwifruit daiquiri blends ripe kiwi with white rum, fresh lime juice, sugar, and crushed ice for a frosty green tropical cocktail. Two-glass blender drink ready in five minutes.

Soft, moist cornbread baked low and slow for a tender, cake-like crumb that never dries out. A big 9x13 batch made for potlucks, chili nights, and holiday spreads.

Lamb and fennel salad with a creamy Spanish-style hazelnut garlic dressing, endive, spinach, and crumbled goat cheese. An elegant salad with Mediterranean soul.

Sweet lassi with yogurt, crushed cardamom, rose water, and nutmeg. A traditional Indian yogurt drink blended smooth and served cold in minutes. Vegetarian.

Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.

Twice-baked stuffed potato loaded with cottage cheese, cheddar, sunflower seeds, green pepper, carrots, and scallions. A lean, vegetable-packed baked potato made in the microwave.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

A great winter addition, this leek potato soup combines the elements of immune supporting spices such as garlic, thyme, dillweed, and basil with a creamy delicious taste. Because this recipe is vegan, its great for asthmatics or those whose condition may be worsened by mucous producing dairy products.

Classic French leeks vinaigrette, poached until just tender and dressed with balsamic vinaigrette. A simple, elegant side dish served warm or chilled.