Side Dish Recipes

This isn't your ordinary Mom's or Campbell's over-salted Chicken Noodle Soup. Udon noodles, lemongrass, and mushrooms take the soup to the next level.

This is one of the best butternut squash casserole I have ever made. There were lots of flavors and textures going on. We made half of the recipe, I added some buttermilk powder into milk to make the buttermilk and used the dried thyme, otherwise followed the recipe exactly. It came out cheesy, sweet and tasty, but not too feeling heavy or rich afterwords, definitely a keeper!

This version of the classic green bean casserole lightens the load without sacrificing the flavor or creaminess. Making your own french fried onions adds loads of crispy fried onion goodness.

A creamy and rich wild mushroom soup that doesn't contain any cream. It's loaded with wholesome veggies and satisfies with earthy goodness.

Easy to make, and it was delicious as well as packed with good-for-you ingredients. Will be making it again soon.

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

A pretty side-dish that can be made ahead of time. Roasted asparagus and tomatoes with a refreshing citrus marinade, a quick and easy and tasty way to serve asparagus with lively colors.

Arugula (Rocket) or Baby Spinach tossed with a flavorful warm mushroom and onion dressing. A perfect balancing of fresh clean flavor with a warm woodsy note from the mushrooms.

These lacy potato latkes are baked in a muffin pan instead of fried in a pan which helps avoid extra fat from the frying oil. The basil and garlic result in great pesto style flavor perfect for potatoes.

Garlic lovers rejoice! In this green salad recipe, roasted asparagus along with the garlic studded soy/lime based dressing has multiple levels of flavor to savor. Enjoy!

It is corn season, so many fresh and sweet corn, we use them with sour cream and red pepper, some scallions and fresh cilantro, give the corn very rich flavor, and this is a very healthy way to cook corn too, enloy summer and corn!

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This is probably the best scalloped potatoes I've had. We made our own cream of mushroom soup with dried wild mushrooms (see recipe link below). Tons of rich mushroom flavor that was embedded in the potatoes along with a nice cheesy flavor throughout. We used a nice old cheddar. The paprika was a nice touch and it ended up giving the potatoes a very rich color (see photos).

Quick, easy and delicious salad, and everyone loves it.

Make it ahead to save some time for your party day, and it tastes delicious when it comes out of the oven and freshly baked.