Side Dish Recipes

Crispy fried rice vermicelli (mee krob) tossed with tangy tamarind syrup, bean sprouts, cilantro, and green onions. Classic Thai sweet, sour, salty noodle dish with shattering crunch.

Fried green tomatoes dredged in seasoned whole wheat flour with a touch of sugar and cayenne, pan-fried until golden and crispy. A Southern classic side dish ready in 30 minutes.

Poppy seed fruited slaw tosses shredded cabbage and carrots with juicy orange segments, halved red grapes, and a tangy poppy seed-cider vinaigrette. A sweet-savory summer side for picnics and barbecues.

Dried cherry couscous with tri-color bell peppers, carrots, and chives cooked in chicken broth. A colorful, fruity side dish that pairs beautifully with roasted turkey or chicken.

Lemony summer squash sauteed in walnut oil with garlic, rosemary, and fresh lemon juice. A quick, five-ingredient side dish that's light, bright, and diabetic-friendly.

Dress up your rice with this scrumptious and simple recipe that is bound to be one of your favorites.

Crisp button mushrooms stuffed with tangy apple, toasted walnuts, and melted blue cheese for a sweet-savory bite-sized appetizer ready in under an hour.

Apple and endive are tossed with a light yet tasty cranberry vinaigrette, and topped with fresh cranberries, scallions and toasted walnuts.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Citrus dressing gives peppery arugula extra sweetness, a very good balance!

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Baby greens tossed with ripe mango and red bell pepper, dressed in a spicy ginger-raisin vinaigrette blended with cilantro and green chile. A bright, low-calorie salad bursting with tropical flavor.

Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.

An aromatic Indian vegetable side with carrots, peas, and potatoes sizzled in mustard oil with cumin seeds and dried chilies. Vibrant, vegan, and on the table in 35 minutes.

Crisp raw cauliflower florets and fresh spinach ribbons tossed in a garlicky white wine vinaigrette with dry mustard and basil, finished with crunchy slivered almonds. A light, no-cook side salad ready in 20 minutes.

It's a cheese sauce without cheese. It's flavorful and tasty.