Content tagged with “Side dish, vegetable” (Page 6)

Pineapple Salsa Soup
This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.

Iced Cucumber-Lemon Soup
You can substitute dill, cilantro or basil for the mint in this refreshing cucumber-lemon soup. An easy way to make...

Warm Dandelion Greens
Here, peppery-tasting dandelion greens are simply sautéed with olive oil and garlic and then tossed with balsamic...

Skillet Cauliflower Gratin
Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.

Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine...

Creamy Chopped Cauliflower Salad
Caraway and cauliflower are a match that brings to mind wursts, kraut and foamy, cold mugs of beer. Alas, not everyone...

Artichoke & White Bean Soup
Pureed artichokes and beans become luxuriously rich and creamy in this quick and simple soup. Make it a meal: Garlic-...

New Potatoes & Peas
This simple side is a triple treat of spring delights: new potatoes, spring onions and fresh green peas. The flavors...

Butternut Squash, Carrot & Parsnip Ragoût
Butternut squash, carrots and parsnips take on a sweet intensity when gently braised in broth. Serve with roast chicken...

Braised Fennel, Carrots & Pearl Onions
Earthy fennel and sweet carrots are the perfect combination in this stew. Fresh pearl onions are great, but to save on...

Cucumber Sambal
Spicy and tangy, this cucumber and onion mixture is a refreshing accompaniment to grilled meats.

Chard & Sweet Pepper Stir-Fry
Sweet and tangy hoisin sauce is a delicious base for stir-fried chard and bell pepper. You can substitute escarole for...

Fennel à la Grecque
Here fennel is cooked in the traditional French technique, a la grecque, which is a term for cooking vegetables in an...

Jícama-Apple Slaw
Grated jicama, carrots and Granny Smith apples tossed with a tangy cider vinaigrette is a tasty side dish for summer...

Artichokes with Balsamic Vinaigrette
Dipping artichoke leaves one by one into balsamic vinaigrette until you reach the meaty heart is a leisurely way to...

Wilted Spinach
Olive oil and pine nuts are a simple addition to sautéed spinach.

Sauté of Root Vegetables
This delicious combination of leeks, rutabaga and celery root is seasoned with fresh thyme. Make it a meal: Serve with...

Sicilian-Style Stuffed Artichokes
Here a simple bread filling is accented with anchovies, and the lovely flavor permeates artichokes while they steam. In...

Mediterranean Grilled Vegetable Soup
Whirl grilled bell peppers, zucchini and onion in a food processor with some vine-ripened tomatoes in this smoky...

Green Gazpacho
Forget the tomatoes—this green gazpacho is full of cucumber, green bell pepper, green grapes and lots of fresh herbs.

Sesame Asparagus
This quick and healthy asparagus stir-fry is flavored with sesame oil and soy sauce.

Cauliflower with New Mornay Sauce
A topping of Mornay sauce is a delicious treatment for numerous vegetables: broccoli, asparagus, fennel, Belgian endive...

Braised Scallions & Peas
Scallions aren't just a garnish—here we saute them with peas for a quick and easy side dish.

Cranberry-Onion Relish
Not as sweet as most cranberry relishes, this ruby-colored condiment is a perfect foil for the dark meat.

Roasted Root Vegetables
Roasted carrots, red potatoes and shallots are a terrific accompaniment to any roast meat or poultry dish. For a...