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Side Dish Recipes

Recipes that may have no trans-fats

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2,011 recipes

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Easy Vegetable Couscous

Vegetable couscous combines fluffy couscous with chickpeas and thinly sliced zucchini in a buttery, just-add-water side dish. On the table in 15 minutes flat.

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Easy Yummy Cheese Soup

Easy 5-ingredient cheese soup made with canned cream of chicken, cream of celery, sharp cheddar cheese spread, and chicken broth. Stovetop in under 30 minutes, no roux needed.

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Eggplant & Tomato Salad

Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.

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Favourite Mushroom Sauce

Quick mushroom sauce of sliced mushrooms browned in butter and finished with a splash of Worcestershire. A fast, savory pan sauce to spoon over steak, omelets, or fish. Ready in minutes.

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Favourite Potato Cheddar Soup

Creamy potato cheddar soup with sautéed mirepoix, cubed potatoes, and a Worcestershire kick. Hearty stovetop comfort soup ready in about 30 minutes.

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Fennel Nicoise

Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.

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French Fritters

French fruit fritters with a light, airy batter made from separated eggs and lemon juice. Dip any fruit in the batter and deep fry until golden. Dust with powdered sugar.

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French Mushroom & Ham Soup

French mushroom and ham soup simmers earthy mushrooms in beef stock with French mustard and ham, then finishes with evaporated milk and a splash of whiskey. Bistro elegance in 40 minutes.

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Fresh Asparagus Salad with Lemon Dijon Vinaigrette

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

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Fried Batilgian

Fried batilgian is egg-dipped eggplant fried in olive and vegetable oil until crisp outside and creamy inside. Just five ingredients for a classic Middle Eastern side.

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Fried Eggplant Slices

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

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Fried Rice Fiesta

Vegetarian fried brown rice with mushrooms, scallions, pickled radishes, water chestnuts, and peas in sesame oil. A wholesome, plant-based fried rice with crunch and tang in every bite.

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Gala Hua Dal (Cooked Lentils, Peas, & Beans)

This is the basic recipe for cooking lentils or beans. Many southern and southwestern regional recipes call for cooked lentils or beans to be stirred gently into a dish near the end of cooking. Therefore, it may be a good idea ot make them a day ahead and have them ready when you begin the actual cooking.

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Garden Spaghetti Salad

Broken spaghetti twirls through a sesame-poppy seed dressing with crisp cucumbers and red onions for a pasta salad that feeds a crowd.

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Garlic Egg Soup

Garlic egg soup: a whole head of mellow simmered garlic in chicken broth, enriched with tempered egg yolks and ribbons of egg white, brightened with lime and cardamom. A soothing, restorative bowl.

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Garlic Shrimp Salad

This is a very light salad. One serving provides you with 60% of the Daily Value (DV) for vitamin C, 56% DV for protein, 53% DV for vitamin K and 44% DV for folate. Good for health!