Side dish, vegetable

Stir-Fried Celery with Peanuts

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:25:00 +0000

Prep all the ingredients before you begin the celery stir-fry—once the skillet is hot, the dish cooks in minutes. Cut zest from the orange with a vegetable peeler before you juice it.

Braised Celery Hearts with Honey-Mustard Vinaigrette

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:05:45 +0000

Braised Celery Hearts with Honey-Mustard Vinaigrette

Braising makes celery tender and mild. Here we zip up celery with a sweet-and-sour honey-mustard glaze. Buy celery hearts trimmed and bagged or trim away the outer stalks from 2 big bunches and use the tender hearts.

Cauliflower-Broccoli Gratin

Erin McCormick-Interactive Producer — Thu, 27 Oct 2011 20:55:09 +0000

Cauliflower-Broccoli Gratin

This creamy broccoli-and-cauliflower casserole is a hassle-free side dish that just about everyone loves. Our healthier version skips the heavy cream and butter found in most recipes—saving about 160 calories and 12 grams of saturated fat compared to a traditional version.

Warm Potato Salad with Bacon-Mustard Dressing

Erin McCormick-Interactive Producer — Thu, 27 Oct 2011 20:49:24 +0000

Warm Potato Salad with Bacon-Mustard Dressing

This updated take on German potato salad is a sophisticated addition to any holiday spread. Granny Smith apples are a good choice, as they hold their shape when roasted.

Brussels Sprout Gratin

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 20:42:02 +0000

Brussels Sprout Gratin

A creamy Brussels sprouts casserole is a delightful accompaniment to any holiday meal. Our healthier version skips the heavy cream and butter found in most recipes—saving about 160 calories and 12 grams of saturated fat compared to a traditional version.

Carrot-Parsnip Gratin

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 19:59:26 +0000

Carrot-Parsnip Gratin

Make this creamy carrot-and-parsnip casserole for your next holiday meal—everyone will beg you for the recipe! Our healthier version skips the heavy cream and butter found in most recipes—saving about 160 calories and 12 grams of saturated fat compared to a traditional version.

Roasted Pears with Brie & Pistachios

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 19:31:59 +0000

Roasted Pears with Brie & Pistachios

Roasted pears with Brie and pistachios is delicious as a first course or a side with roast pork or lamb. Leave the stems on for the prettiest presentation.

Sautéed Mushrooms with Caramelized Shallots

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 19:12:24 +0000

Sautéed Mushrooms with Caramelized Shallots

This recipe for sautéed mushrooms with caramelized shallots is one of those dishes that will haunt you. You might want to add a splash of excellent vinegar or some freshly grated lemon zest, but neither is necessary. Though a side of mushrooms may not be traditional, you’ll be amazed at how well they go with everything on the Thanksgiving menu.

Healthy Green Bean Casserole

Erin McCormick-Interactive Producer — Fri, 21 Oct 2011 18:40:54 +0000

Healthy Green Bean Casserole

Typical green bean casseroles bathe ingredients in a heavy cream sauce and top them with buttered breadcrumbs or cheese. Our healthier version saves about 160 calories and 12 grams of saturated fat compared to a traditional recipe.

Hearty Kale Salad

Sarah Hoff — Mon, 12 Sep 2011 16:32:01 +0000

Hearty Kale Salad

A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.

Green Curry Soup

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:28:28 +0000

Green Curry Soup

This aromatic green curry soup is packed with spinach, mushrooms, green beans and broccoli stems (save the florets for another night). Green curry paste gives this soup a delicately spicy broth. The vegetables are cooked just enough to be tender, but retain their freshness and distinct textures. Recipe by Anna Thomas for EatingWell.

Baked Stuffed Eggplant

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 19:48:11 +0000

Baked Stuffed Eggplant

These stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve along with olives, hummus, warm pita and tabbouleh for a fantastic vegetarian feast.

Eggplant Bulgur Pilaf

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 16:06:36 +0000

Eggplant Bulgur Pilaf

One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and bulgur. It is often an accompaniment to meat or chicken.

Sicilian Caponata

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 16:00:10 +0000

Sicilian Caponata

This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts make it special. Serve it as a side with fish or as a spread on rustic bread. Prepare caponata the night before serving if you can; it always tastes better the next day.

Basic Green Soup

Sarah Hoff — Thu, 08 Sep 2011 19:39:17 +0000

Basic Green Soup

This chard-and-spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness. Recipe by Anna Thomas for EatingWell.