Side Dish Recipes

Cauliflower is roasted with Balsamic, olive oil and garlic, it is really great.

Roasting turns broccoli into an addictive side. This crowd-pleaser can be prepared in no time.

Crispy roasted onions seared in a smoking-hot skillet and tossed with fresh cilantro. A 3-ingredient Indian-style side dish ready in under 5 minutes.

Just 5 mins, a very nice dish can be showed in front of my friends, simple and healthy!

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

Spinach sausage cheese bake with Italian sausage, cottage cheese and mozzarella. Easy casserole layered and baked in 45 minutes, wheat-free.

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Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

This is a sweet way to lower your risk for cancer. Great with soup or sandwich, the spring salad is packed with fiber, antioxidants, omega, and lycopene.

Canned sweet potatoes baked in applesauce with brown sugar, butter, and nutmeg. A 5-ingredient side dish casserole that takes all of 5 minutes to assemble.

A tangy, mayo-free coleslaw dressed with a warm vinegar, mustard, and celery seed dressing over shredded cabbage, carrots, and bell peppers. Keeps in the fridge for days.

Jumbo crab tossed in a homemade tarragon vinaigrette with chives, served over thick-sliced tomatoes and baby romaine. Elegant, no-cook, and ready in 10 minutes flat.

Thai-style fried noodles are a vegetarian wok dish: al dente noodles stir-fried with garlic, crushed peanuts, pickled radish, diced tofu, and chili flakes. A simpler, pantry-friendly cousin of pad thai.

Add a green look to your kitchen with this scrumptious casserole made from cream of mushroom soup and green beans.

This is an elegant looking, although time consuming dish. You'll need an equal amount, (by weight), of the three vegetables, after trimming. Figure on four to six ounces per person.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.