Side Dish Recipes

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Pearl barley side with toasted walnuts, celery, and fresh parsley. High-fiber, diabetic-friendly grain dish that pairs with roasts and braises.

Chilled leek and potato soup blended silky and lifted with Greek yogurt instead of cream, finished with fresh chives for a light vichyssoise that's vegetarian and summer-ready.

Cold gazpacho with fresh tomatoes, green pepper, onion, garlic, white wine and lemon. Vegan, no-cook Spanish summer soup, blended smooth and chilled overnight.

Ham and potato pancakes with chives and parsley, pan-fried until golden and crispy. A savory way to use leftover ham in crispy potato cakes.

Cream of potato soup made with diced potatoes, milk, and a unique flour-and-butter riffle thickening for body. A four-ingredient supper that drinks like comfort in a bowl.

No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.

Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.

Carrots caramelize in hot oil until golden at the edges, then get tossed with tangy rice vinegar and savory black bean sauce for a quick Asian-inspired side dish with a spicy kick.

Vibrant roasted tomato basil soup with caramelized garlic and fresh herbs for healthy low-calorie vegetarian dinners ready in 60 minutes.

Garlic with the smashed potatoes, a very good combination, very tasty.

Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.

Chicken stir fry with broccoli, yellow bell pepper, tomatoes, ginger, and garlic in a store-bought stir fry sauce. A fast weeknight dinner served over rice.

Grilled bread salad with fresh figs, roasted red peppers, basil, and a balsamic-lemon vinaigrette. A summer grilled panzanella that turns stale bread into a smoky, fig-sweet main course salad.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.