Thanksgiving side dishes/8 recipes

Earthy swiss chard and heirloom tomatoes combined with basil and mozzarella make an awesome one skillet main course.

This was the side-dish my mother-in law made for Easter dinner, and my favorite. Freshly homemade pasta was mixed with basil pesto, sun-dried tomato, arugula and chunks of fresh mozzarella cheese. It was so delicious and flavorful. Here it is...

A very light, refreshing yet tasty salad, it's also very easy to make. It can be served right away or let marinate in the frige for overnight, it tastes even better next day.

This is a vegetarian version of black bean-taco salad. The dressing is so refreshing and tasty, which makes this bean and veggie salad taste still delicious.

German Potato Soup recipe

Fantastic! Very easy and quick, perfect for a light dinner or healthy appetizer. Low-fat, low-sodium and delicious.

The crunchy vegetables give the slaw great texture and refreshing taste, the toasted cumin dressing brings the flavor altogether. A great side dish is served beside your BBQ.

This quick and easy salad is delicious, filling and nutritious. All the ingredients are very inexpensive. The salad can be kept in the fridge for at least two days.

I added dumplings to this and this one pot meal was delicious!

This chunky, sweet and sour tomato jam is very tasty, it is a delicious accompaniment to serve on a sandwich, hot dog or hamburger.

A low-fat veggie matzo "brie" without the high fat brie cheese.

Substituting corn meal with coconut flour and adding pumpkin and coconut palm sugar is the perfect way to bake a flavorful, hearty alternative to traditional cornbread. This side dish will add even more comfort food to your paleo Thanksgiving meal.

This is a nice change of pace for green beans, with an interesting, complex flavor. I steamed the beans instead of boiling to retain more of the nutrients. Lightly toasting the almonds boosted the nutty flavor.

This fruity delicious dish is made with pineapple, honeydew melon, cantalope and nectarines.

Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.