Side Dish, Vegetable Recipes

Gazpacho is a cold summer soup that originated in Spain. It has many different variations both in terms of ingredients and fabrication methods. Basic ingredients will always include tomatoes, peppers, cucumbers, onions, garlic, and some kind of acid, (lemon juice, lime juice, vinegar, or some combination thereof). From there, other additives include olive oil, tomato juice, tomatillos, croutons, and various types of herbs.

Spanish potato salad with new potatoes tossed hot in olive oil, white wine vinegar, crushed garlic, and sweet red pepper. No mayo, served warm with chives. Ready in 30 minutes.

Spring asparagus soup with tender asparagus pieces simmered in milk or cream with butter and black pepper. A bare-bones four-ingredient soup that lets fresh asparagus shine.

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.

Thai-style stir-fried spinach with crushed garlic, soy bean paste, dried red chilies, and tomato wedges. A bold, savory side dish that comes together in the wok in under 5 minutes.

Dave's big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.

Super easy coleslaw made from just shredded cabbage and your favorite dressing. A crisp, crunchy side you can throw together in minutes and customize with whatever add-ins you like.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

Ripe tomatoes hollowed out and stuffed with a crunchy corn and cabbage slaw dressed in balsamic vinegar and tofu mayo. Low-fat, no-cook, and ready in 15 minutes for your next summer cookout.