Advertisement

Content tagged with “Side dish, vegetable”

Chile-Spiced Asparagus
Earthy chili powder combines with the sour-power of sherry vinegar to create a fine dressing for the grassy-green...
Asparagus with Anchovies & Garlic
Think bold Caesar-salad flavors meet asparagus. This preparation will kick you in the taste buds with assertive garlic...
Crunchy Bok Choy Slaw
A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
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...
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...
Beet Salad
It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped...
Celeriac & Parsnip Mash
Tangy and aromatic, celeriac (or celery root) has long been a staple in French cooking. Here, it's combined with...
Spinach-&-Brie-Topped Artichoke Hearts
In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked...
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...
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...
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