Content tagged with “Side dish, vegetable” (Page 15)
Brussels Sprouts & Chestnuts
Dried chestnuts are a convenient alternative to fresh ones. They are available by mail from Northwest Chestnuts.
Curried Sweet Potatoes
Dried apricots, raisins and curry powder make unusual but delectable partners for sweet potatoes in this old-style...
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...
Artichokes are most often served steamed, but grilling them adds a smoky dimension to their flavor. If you can get them...
Roasted Zucchini & Pesto
Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish.
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.
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.
Basic Sauteed Kale
Simply sauteed kale seasoned with the big blast of sherry vinegar is a deluxe combination.
Butternut & Barley Pilaf
Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixture of parsley, lemon...
Easy Black Beans
These easy black beans are the perfect accompaniment to any Mexican fiesta.
Glazed Mini Carrots
Take advantage of convenient mini ("baby") carrots to make this simple but sophisticated classic French side...
North African Spiced Carrots
The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot...