Side Dish Recipes

Oven-baked French fries with zero oil. Boil, cut, and bake until crispy and golden on a sheet pan. A healthy, diabetic-friendly side dish the whole family will love.

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.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

Octopus and celery salad, a light Venetian classic of tender boiled octopus tossed with crisp raw celery, fruity olive oil, and bright lemon. A clean, low-fat seafood salad to serve with fresh bread.

Cheddar mashed potatoes made creamy with buttery Yukon Golds, tangy buttermilk, and extra-sharp cheddar melted right into the mash. Fresh chives add a green oniony bite to this lighter comfort-food side.

Lighter cream of broccoli soup using skim evaporated milk and sauteed leeks for body, finished with fresh basil and a hint of nutmeg. A leaner take on the diner classic.

Authentic Indian roti made with just whole wheat chapati flour and water, cooked on a hot cast-iron griddle and puffed directly over an open flame. Two-ingredient vegan flatbread.

Easy and tasty. Serve it with some delicious summer BBQ, arrange the salad over a bed of fresh greens to get some veggie boost.

Fresh vegetable gazpacho with tomatoes, cucumbers, zucchini, and bell peppers. Quick cold Spanish soup ready in 10 minutes, perfect for summer lunches.

Light mixed bean salad with green beans, broad beans, kidney beans, and firm tofu tossed in lemon juice and served with a fresh herb fromage frais dressing. A low-fat vegetarian side dish ready in 15 minutes.

Oven-baked potato disks tossed in chili-infused olive oil with paprika and garlic powder. Festive red and green chili peppers flavor the oil overnight for subtle heat.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

Indian carrot salad with cumin, cinnamon, lime juice, and garlic, served chilled and garnished with wheat sprouts. A light, spiced vegetarian side dish.

Grilled vegetable and ravioli salad with cheese-stuffed pasta, smoky grilled vegetables, and a red wine vinegar vinaigrette. An 8-minute summer dinner that turns leftover grilled vegetables into a full-meal salad.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.