Thanksgiving side dishes/100 recipes

Pita Bread recipe

Veggie burgers with lentils, carrots, cashew with a hint of curry.

Beef in a sweet red bell pepper sauce spiked with jalapeno, garlic, ginger and subtle spices. Colorful and easy preparation.

What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.

Fire up the wok and enjoy this succulent dish made with mushrooms, bamboo shoots and a bit of sherry.

Dad's Fried Meatballs

Low-fat, super lean pork loin chops, glazed with tangy and sweet honey Dijon sauce and baked until perfect.

This quick and easy Chinese stir-fry is another popular recipe in China, and you can find it in almost every Chinese restaurant. Shiitake mushrooms cooked with bok choy, stirring in some soy sauce, sugar and garlic in the end. The whole dish is fresh and tasty.

An easy slow cooker version of corned beef.

French Meatballs recipe

This is an easy to make sweet condiment great with all kinds of dishes or a topping for burgers or even as a base for pizza.

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

Certainly a quick, easy yet tasty week-night meal. I used sugar snap peas instead of snow peas, the sauce was thickened during the simmering, then coated vegetables and pasta. Delicious.

Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.

Rich in flavor - low in cost. Money saving chicken thighs replace the expensive traditional veal in this rendition of an Italian classic.

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.