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Content tagged with “Side dish, vegetable” (Page 12)

Crunchy Bok Choy Slaw
A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
Garlicky Green Beans
We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't...
Spinach-&-Brie-Topped Artichoke Hearts
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked...
Garlic Creamed Chard
Our lightened, garlic-infused cream sauce is perfect with tender chard. Try this creamy dish alongside broiled New York...
Chard with Green Olives, Currants & Goat Cheese
Tangy green olives, sweet currants and creamy goat cheese turn chard into a sophisticated treat, just right paired with...
Chard with Shallots, Pancetta & Walnuts
For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green...
Chipotle Cheddar Chard
The bright assorted colors of rainbow chard are especially lovely in this spicy, cheesy dish. Make a double batch and...
Sesame Roasted Mushrooms & Scallions
Roasting brings out the natural sweetness of mushrooms. Here they are paired with full-flavored sesame oil, ginger,...
Garlic-Rosemary Mushrooms
These simple sautéed mushrooms work as a quick, weeknight side dish. To turn them into a main course, toss with cooked...
Roasted Portobello Caps
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside...
Beets & Greens Salad with Cannellini Beans
Sometimes beets in the market have beautiful, unblemished, tender greens attached. When that happens, blanch the greens...
Roasted Red Peppers Stuffed with Kale & Rice
You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole...
Lemon Thyme-Tinged Corn Sauté
Fresh corn on the cob is wonderful, but fresh corn off the cob is a real treat too. Your reward for spending a few...
Quick Herbed Couscous & Peas
By all means use fresh peas if you have them. And remember, the smaller they are, the less cooking time they'll...
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...
Brussels Sprouts with Walnut-Lemon Vinaigrette
Here we dress steamed Brussels sprouts with a delicate vinaigrette flavored with fresh lemon and nutty walnut oil.
Cool Fresh Corn Relish
Serve this fresh summertime treat as a vegetable side dish or as a condiment to accompany your favorite grilled fish,...
Sesame-Shiitake Bok Choy
Bok choy's mellow flavor goes beautifully with earthy shiitake mushrooms in this quick stir-fry. Be sure to use...
Bok Choy-Apple Slaw
Bok choy serves as a peppery alternative to cabbage in this crunchy and creamy slaw. Try it with barbecued chicken.
Roasted Baby Bok Choy
A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.
Sliced Tomatoes with Pesto Drizzle
Prepared pesto whisked with a little vinegar makes the perfect dressing for sliced ripe tomatoes.
Tomato & Basil Finger Sandwiches
A smear of reduced-fat mayonnaise and a little fresh basil allow perfectly ripe tomatoes to shine.
Baked Parmesan Tomatoes
A sprinkle of Parmesan and a drizzle of olive oil transform tomatoes into the perfect side dish. Or try sandwiching...
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...
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