Side Dish Recipes

Quick stir-fried bok choy with garlic, reduced-sodium soy sauce, and sesame oil. A crisp-tender Asian vegetable side dish done in 5 minutes with just six ingredients.

Classic turkey stuffing with bread cubes, sautéed celery and onion, butter, and chicken broth. Simple enough to memorize, good enough to make every Thanksgiving.

Lima beans in sour cream with basil, savory, and sauteed onion. A creamy, herbed side dish that transforms frozen limas into something special in just 15 minutes.

Black beans and brown rice with smoky ham hock, oregano, and a splash of vinegar. Diabetic-friendly, high-fibre side served over nutty whole-grain rice. Cuban comfort with a healthier swap.

Marinated vegetable toss with tomatoes, radishes, red onion, celery, and cucumber in Italian dressing, chilled overnight. A crunchy, make-ahead side salad with no cooking required.

Chipotle-spiced grilled shrimp tucked into charred corn tortillas with a chunky avocado-tomatillo salsa verde. These quick shrimp tacos come together in under 40 minutes for an easy weeknight fiesta.

Rice kugel with cream cheese, cottage cheese, orange and lemon zest, topped with crispy rice cereal and brown sugar. A creamy, custard-like Jewish holiday side dish.

Mexican-style red rice with tomatoes, cumin, chili powder, and vegetable broth, finished with green peas and pimiento. Toast the rice in oil first for fluffy, flavorful grains.

Baked rice with green chiles, sour cream, Monterey Jack, and cheddar cheese. A creamy, cheesy Southwestern rice casserole that comes together in 45 minutes.

Fresh artichokes slow-cooked with lemon slices until leaf-pull tender, served with a warm lemon butter dipping sauce. Hands-off crockpot method for a classic side.

Buttered shredded cabbage with nutmeg, a simple three-ingredient side dish. Boiled tender, drained well, and tossed in nutmeg-spiced melted butter for a quick, classic vegetable side.

Hungarian-style chilled cherry soup with whole cherries, red wine, cinnamon, cloves, and lemon, thickened with quick tapioca and topped with sour cream. A classic Eastern European summer starter.

Sopa de elote is a Mexican corn soup blending pureed corn with whole kernels, sauteed onion, fresh tomatoes, garlic, and a finishing splash of cream. Gluten-free, late-summer comfort.

Pasta with asparagus, an aglio e olio-style dish with five cloves of garlic, red pepper flakes, hot sauce, fresh asparagus, and Parmesan over mostaccioli. Light, garlicky, ready in 40 minutes.

Salad greens, apple, cheddar, and toasted walnuts are tossed with a tasty honey vinaigrette.

Jerusalem artichokes and green beans tossed with walnut oil, lemon juice, garlic, and chopped walnuts. A diabetic-friendly vegetable side in 30 minutes.