Side Dish Recipes

Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Southwestern black-eyed peas simmered with diced carrots, onion, bell pepper, celery, garlic, and hot sauce. A simple, flavorful side dish ready in 30 minutes.

Tomato and herb salad layers sliced ripe tomatoes over crisp lettuce with a chopped-tomato oregano vinaigrette. Fat-free, low calorie, diabetic-friendly side ready in 20 minutes.

Jackstraw salad with matchstick-cut apple, shredded cabbage, celery, green pepper, and onion rings tossed in poppy seed dressing. A crunchy, colorful slaw-style side salad that's diabetic-friendly.

How to clean artichokes Roman Jewish style: a spiral trimming technique that strips away tough leaves while keeping the tender heart and stem intact in one whole, flower-shaped piece. The essential prep for carciofi alla giudia.

Radish salad with iceberg lettuce tossed in a tangy Dijon and white wine vinegar dressing. A crisp, peppery side dish that comes together in 10 minutes.

Indian matar pulao with basmati rice, green peas, and black mustard seeds tempered in hot oil. A fragrant, simple one-pot rice side dish served with dal and vegetables.

Open-faced pesto, tomato, and melted cheese sandwich on a roll, broiled until bubbly. Five-minute lunch with bright basil pesto and gooey cheese.

Grilled red onion halves marinated in Worcestershire, balsamic vinegar, soy sauce, and olive oil. Charred, sweet, and smoky in 8 minutes on the grill.

I LOVE THIS RECIPE:) Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Make-ahead barley polenta cooked in milk and honey, chilled overnight, then cut into squares, coated in wheat germ, and pan-fried in butter until crispy. A wholesome, nutty breakfast or side dish.

Green broccoli is full of garlic flavor, with some savory and fresh anchovies, delicious.

Steamed broccoli tossed in a sharp Dijon mustard dressing with balsamic vinegar, lemon juice, and olive oil. Five ingredients, 20 minutes, vegan.

A delicious vegetable sauce that can be mixed into pasta. A quick, easy and tasty meal takes no time.