Side Dish Recipes

Almost caramelized onion never fails to add the flavor into dish, which is used in this recipe; steamed brussels sprouts were added at the end after onions were caramelized, which brought the tons of flavor into sprouts, toasted pistachios added some crunchiness and nutty taste. This has become one of our favorite ways to cook brussels sprouts.

Israeli couscous with fresh mozzarella, tomatoes and basil. A delightful side dish.

It is a quick and easy way to cook asparagus, and tasty too.

Perfect southern style collards made quick and easy. Simply kicked up with garlic and some pepper flakes.

A refreshing twist on classic corn chowder using lots of summer vegetables this make-ahead cold soup is sure to cool your guests off on a hot summer day.

Very tasty. It's hard to go wrong with potatoes and leeks. They seem a perfect combination especially when it comes up to soup, such as this chunky leek and potato soup. It was very easy to make, and packed with great flavors. If you prefer smooth soup, puree it in a food processor or blender. In whichever way, it's always delicious.

Celery and peanuts not only added some nice crunch, but also gave the salad some delicious tang and nuttiness. Very easy to prepare, for the best result, put it in the fridge for a couple of hours or overnight to allow the flavor to combine. Tasty and refreshing!

German bacon potato soup slow-cooks bacon, potatoes, leeks, cabbage, and carrots in beef broth scented with caraway and nutmeg, then thickens with mashed potato and sour cream. Hearty Bavarian comfort.

Smooth and creamy, fresh and clean. Canned tomatoes work equally as well as fresh.

A 30-minute vegetarian cauliflower curry with potatoes simmered in a spiced tomato sauce with mustard seeds, curry leaves, turmeric, and fresh cilantro. Bright, warming, and naturally low in fat.

Crispy golden-brown on the outside, velvety and fluffy on the inside. This technique speeds up cooking and the olives, feta and garlic deliver bursts of flavour.

.

.

By using both arugula and parsley brings double refreshing taste into the pesto, ricotta adds the extra moisture and creaminess without overwhelming the parmesan, and the toasted walnuts makes the pesto taste nutty and fragrant. Toss it with pasta, or use it as a base on the pizza!

Twice baked potatoes are always welcome on the dinner tables. They are packed with deliciousness, and quite versatile to make. Such as these twice baked potatoes with gouda and pesto, definitely tummy pleasers.

Your kids don't eat enough veggies. Or they just hate brocoli. Or maybe they love broccoli either way you will want to make this salad. Everyone will love it. Great for BBQ, picnics, potlucks and just everyday side dish or lunch.