Advertisement

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

Asparagus with Fresh Tomato Garnish
This quick raw “tomato sauce” makes a beautiful, elegant topping for asparagus spears. This is a great dish for...
Beet Salad
It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped...
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...
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...
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...
Vegetable Stir-Fry
Sure it would be great if your refrigerator was always stocked with fresh vegetables, but here's a recipe for when...
Miso-Glazed Peas & Carrots
This sweet, salty and tangy twist on the old standby vegetable combo is sure to please the whole family.
Spinach Pesto Appetizer
The EatingWell makeover of this pesto appetizer boasts about half of the calories and a quarter of the fat of the...
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...
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