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Content tagged with “Side dish, vegetable” (Page 14)

Apple, Onion & Cranberry Stuffing
Apples and fresh cranberries add a unique twist to this variation on the classic stuffing. Use fresh sage or rubbed...
Green Bean Casserole with Caramelized Onions
This is not the no-mess, super-easy recipe of yore, but it is low in fat and high in flavor. To go one step further,...
Creamy Coleslaw
Red and green cabbage and bright orange carrots make a colorful, healthful combination. For an especially nutty flavor...
Carrot-Cumin Salad
Grated carrots are anything but plain when tossed with with parsley, lemon juice and cumin.
Brussels Sprouts & Chestnuts
Dried chestnuts are a convenient alternative to fresh ones. They are available by mail from Northwest Chestnuts.
Cornbread Stuffing
This sturdy cornbread works well in stuffing.
Broccoli Slaw
We've lightened this popular potluck classic with a dressing of reduced-fat mayo and yogurt. To speed preparation...
Broccoli with Caramelized Onions & Pine Nuts
Broccoli's impressive nutritional profile (think folate, vitamins C and A, fiber, phytochemicals) puts it high on...
Parsley Tabbouleh
Serve this tart, parsley-dominated tabbouleh at your next backyard gathering.
Roasted Asparagus with Caper Dressing
Roasting mellows the grassy flavor of asparagus; the caper dressing provides a salty counterpoint. Serve with grilled...
Easy Black Beans
These easy black beans are the perfect accompaniment to any Mexican fiesta.
Grilled Artichokes
Artichokes are most often served steamed, but grilling them adds a smoky dimension to their flavor. If you can get them...
Sesame Snap Peas with Carrots & Peppers
The colorful combination of sugar snap peas, red bell pepper and carrot plus an Asian-inspired flavors make this side...
Chilled Snap Peas with Creamy Tarragon Dressing
Crisp chilled snap peas with creamy tarragon dressing make a nice alternative to a lettuce-based salad. The dressing...
Roasted Snap Peas with Shallots
Roasting brings out a caramelized complexity in the already sweet peas. A scattering of crumbled blue cheese would make...
Roasted Zucchini & Pesto
Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.
Mary's Zucchini with Parmesan
This is how our Test Kitchen Manager's mom prepares her just-picked zucchini. Simple and delicious, the almost...
Oven-Fried Zucchini Sticks
Our oven-baked zucchini sticks taste every bit as good as their deep-fried brethren with only a fraction of the fat and...
Kale with Apples & Mustard
Tart apples, grainy mustard, cider vinegar and a touch of brown sugar add sweet-and-sour flavor to sauteed kale.
Indian-Spiced Kale & Chickpeas
Chickpeas make this exotic dish a terrific player in any vegetarian menu.
Kale & Potato Hash
Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch.
Sauteed Spinach with Toasted Sesame Oil
A delicious and quick spinach saute is a nice addition to any meal.
Sautéed Spinach with Red Onion, Bacon & Blue Cheese
Bacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.
Roasted Broccoli with Lemon
Maybe you've never considered cooking broccoli this way, but roasting yields surprisingly good results. The heat...
Rainbow Pepper Saute
Use these colorful, versatile peppers to top crostini, on a sandwich or as a condiment on fish or chicken. Reader...
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