Advertisement

Content tagged with “Side dish, vegetable” (Page 13)

Old Corn
There is no form of corn that a Southerner can't use. This recipe is designed for corn that was picked a few days...
Southern Kale
Kale becomes melt-in-your-mouth tender in this recipe. Assertive garlic and salty country ham stand up to kale's...
Stewed Okra & Tomatoes
Stewing okra with onion and tomatoes is absolutely traditional all through the South. Small amounts of meat are often...
Pear & Red Onion Gratin
Bosc pears are strong-flavored and hold their shape when cooked, making them well suited for this savory side dish. It...
Brussels Sprouts with Sherry-Asiago Cream Sauce
Can a rich cream sauce be healthy? Yes, when it's made with a little full-flavored cheese like Asiago, low-fat...
Shredded Brussels Sprouts with Bacon & Onions
A small amount of bacon goes a long way to flavor these very thinly sliced Brussels sprouts—the results may even win...
Brussels Sprouts with Walnut-Lemon Vinaigrette
Here we dress steamed Brussels sprouts with a delicate vinaigrette flavored with fresh lemon and nutty walnut oil.
Roasted Brussels Sprouts with Hazelnut Brown Butter
Browning butter brings out a mellow nuttiness that complements the strong flavor of the sprouts. Browned butter can be...
Green Beans with Caramelized Red Onions
For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans...
Butternut & Barley Pilaf
Winter squash contributes a rich, full flavor to a simple barley pilaf. Gremolata, an Italian mixture of parsley, lemon...
Spinach Pesto Appetizer
The EatingWell makeover of this pesto appetizer boasts about half of the calories and a quarter of the fat of the...
Creamy Parsnips & Pears
For a delightful change from mashed potatoes, try this velvety puree made with earthy parsnips and sweet autumn pears....
Green Beans with Poppy Seed Dressing
These warm, fresh-tasting beans offer an exciting alternative to old standby mushroom-soup-based green-bean casseroles...
Braised Red Cabbage with Chestnuts
With slightly tart and sweet accents and aromatic caraway seasoning, braised red cabbage is an excellent foil to the...
Brown Rice & Greens
Whole grains and greens in one easy side dish.
Zucchini Noodles
Just when you thought there was nothing new to do with zucchini--now you can turn them into pasta-like ribbons.
Butternut Squash & Pepita Dressing
This rich, crunchy stuffing is the perfect side to the Southwestern turkey. Look for pepitas (shelled pumpkin seeds) at...
Broccoli with Caramelized Shallots
Despite the scorn of former presidents and children, broccoli is America's second most popular green vegetable....
Barley "Risotto" with Asparagus & Shiitakes
The nutty flavor and toothsome texture of barley make it a ideal complement for Parmesan cheese in this risotto-style...
Sugar Snap Salad
Sweet, edible-podded peas make a bright, crisp and colorful salad, which is easily varied by substituting shallots for...
Melange of Roasted Baby Vegetables
Fresh thyme and a golden maple glaze season this attractive mixture of tiny root vegetables.
Roasted Asparagus with Pine Nuts
Roasting is one of the easiest and tastiest ways to cook asparagus. Here we give it an extra flourish with a quick...
Basic Greens with Garlic, Oil & Hot Pepper
Greens—beet greens, collards, kale, mustard greens, spinach, Swiss chard—make a delicious side dish for many winter...
Broccoli with Black Bean-Garlic Sauce
The bold taste of black bean-garlic sauce mellows into a rich and warming glaze in this fast Asian-style dish.
Pureed Roasted Winter Squash
Try this roasted puree as a ravioli filling or a simple side dish.
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner