Side Dish Recipes

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

This easy recipe will for sure make you ditch the store-bought frozen hash browns, because there is no comparison with the homemade version.

This quick, easy and refreshing dish is a perfect side dish with a pan-seared or oven-baked fish dish.

Absolutely loved it! The other salad I made yesterday, instead of couscous I used quinoa that is much healthier; didn't have cooked chickpea on hand, so I boiled some frozen soy beans instead, and it actually tasted amazing.

Roasted beet and pearl onion salad layered with fresh orange slices, a hazelnut oil and orange juice dressing, toasted hazelnuts, and grated pecorino. Earthy, citrusy, vivid: a winter side that holds its own on any dinner platter.

Naturally sweetened mashed sweet potatoes with diced apples, cloves, and apple juice concentrate for a healthier holiday side dish without marshmallows or brown sugar.

Tangy cranberry sauce brightened with dried apricots and fresh ginger, cooked until the berries pop for a Thanksgiving side with a twist.

Nutty farro tossed with roasted beets, blanched beet greens, crumbled feta, toasted walnuts, and fresh herbs in a sherry-balsamic vinaigrette. A hearty vegetarian grain salad served warm or at room temperature.

Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.

Served this with pasta or caesar salad, and you can use scallions too, anyway it is very tasty.

A delicious cabbage soup made with chicken broth, ham hock and wine vinegar.

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

Quick, easy and flavorful, it goes well with any kind of main course.

An easy Romaine lettuce salad with a quick and flavourful Korean style Asian dressing.

Sweet roasted heirloom beets, warm goat cheese rounds on a bed of fresh arugula with flavors highlighted by a green olive vinaigrette.

Simple and healthy. The key to brussel sprouts is to NOT overcook them.