1,137 sized recipes

This colorful yet flavorful salad is made with assorted vegetables and cooked rice, tossed with a light and tasty soy-maple dressing. It's a refreshing summer salad that can be served with any BBQ. Make it a day ahead, put in the frige, it tastes even better next day.

Roasted vegetables are always a great side dish with grilled or roasted chicken, beef or fish. It's so easy to make, and fresh veggies taste delicious once roasted at its peak.

Quick braising creates a nice texture and flavor. Not mushy or overcooked with simple flavors make it a quick and economical side.

An easy way to use up your potatoes and to make something delicious.

Quinoa is a great grain, rich in protein, and you can always add lots of flavor to this simple dish according to your favorite taste.

Roasted fresh corn kernels are tossed with basil and shallot vinaigrette, quick, easy and tasty!

A quick steam keeps the brussel sprout green and fresh. Browned butter develops a nutty rich flavor. Toss them together with some toasted almonds and simple seasonings and they create a winning recipe that will make you wonder why you didn't like brussel sprouts when you were a kid.

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It's a simply delicious fresh vegetable salad with a light yet tasty maple vinaigrette.

These pan roasted fingerling potatoes are tender inside and crispy outside. Garlic, onion and sage add extra yumminess, and it's easy to make.

Love this salad. We jut had some leftover wild rice, and we didn't have sweet bell pepper, so used the picked hot cherry pepper instead, also added some sliced celery and smoked tofu. It came out delicious. A very good side dish or can be a wholesome and tasty main dish as well.

This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.

A scrumptious salad made with chickpeas and jalapeno peppers that's served with a delicious vinaigrette.

Absolutely loved it! The other salad I made yesterday, instead of couscous I used quinoa that is much healthier; didn't have cooked chickpea on hand, so I boiled some frozen soy beans instead, and it actually tasted amazing.

Fresh sweet cherries and quinoa are tossed with celery, creamy goat cheese, toasted almonds and tangy white wine vinaigrette.