Side Dish, Vegetable Recipes

Radish salad with iceberg lettuce tossed in a tangy Dijon and white wine vinegar dressing. A crisp, peppery side dish that comes together in 10 minutes.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Crisp-tender broccoli stir-fried in butter with fresh lime juice and toasted pine nuts. A 20-minute side dish that's bright, nutty, and diabetic-friendly.

Indian chilled carrot salad (Sonf Gazar Subji) with cumin, turmeric, asafetida, and fresh dill, tossed with brown rice and eggless mayo. A spiced, cold vegetarian side dish.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Prepare a salad like the top chefs do with this recipe that will have you wanting seconds!

Kashmiri stir-fry with eggplant and broccoli seasoned with asafetida, cayenne, and paprika. A simple, vegan Indian wok dish that uses just a handful of spices to bring bold Kashmiri flavor to everyday vegetables.

Southern-style pole beans slow-simmered with a smoked ham hock until tender and deeply flavored. Just five ingredients and pure comfort.

Red and green salad is a bitter Italian-style composed salad of chicory, Belgian endive, shaved fennel, radicchio, and sliced radishes with a simple olive oil and red wine vinegar dressing. Crisp, sharp, and refreshing.

This is a very healthy recipe, make it so easily, fit for all kinds of people, especially you prefer meat, you really should try this one very often, it will give you a lot of changes!

This recipe is delicious but might be too barbaric for some.

Collard greens go Thai-style in this quick wok stir-fry with garlic, soy sauce, bean paste, and vegetarian oyster sauce. Swap in bok choy, mustard greens, or broccoli for easy variations.