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Content tagged with “Side dish, vegetable”

Avocado Salsa
Make this salsa right before serving so the avocados don't have time to turn brown. Serve on Bean & Barley...
Cranberry-Grape Relish
A sweet-tart accompaniment for Peppered Turkey or other poultry or meat dishes.
Onion Rings
Crunchy, golden onion rings that aren't deep-fried—how can that be? We moisten the onions with tangy buttermilk...
Jícama-Apple Slaw
Crunchy jicama and apple plus oranges and avocado combine in this crisp and refreshing dairy-free slaw.
Cheesy Broccoli-Potato Mash
Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies.
Ginger Broccoli
Broccoli gets a Southeast Asian treatment in this quick sauté with fresh ginger, mellow rice vinegar and rich, salty...
Island Red Beans (Habichuelas Coloradas Grandes)
Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful...
Mediterranean Roasted Broccoli & Tomatoes
This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.
Tuscan Cabbage & Mushrooms
Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.
Roasted Corn Salsa
Serve this salsa as a dip for chips or as a relish to accompany grilled pork tenderloin or chicken.
Cold Cucumber Soup
Tangy buttermilk and fresh mint make this chilled soup a refreshing starter in the summer.
Scalloped Tomatoes
A simple way to enjoy summer-ripe tomatoes. Substitute whatever fresh herbs you have on hand for the thyme.
Fried Green Tomatoes
The perfect way to use up those lingering green tomatoes.
Cajun Corn Sauté
A taste of summer, Louisiana-style. Serve this zesty sauté with grilled chicken or fish. When fresh corn is not in...
Artichokes with Lemon & Dill
Don't let fresh artichokes intimidate you—the little time it takes to prepare them is well worth the effort!
Glazed Carrots with Currants
We eat so many raw carrots, it's easy to forget how excellent they can be cooked. Try them glazed in honey and...
Sauteed Plantains
Plantains are a starchy, less-sweet relative of the banana. They are typically sold underripe, with yellow skin, but...
Spiced Pinto Beans
Any leftover beans would work in this quick side dish.
Corn & Tomato Sauté
This simple sauté combines two summer stars—corn and tomatoes. If you don't have fresh basil or tarragon, use...
Tomato Gratin
A gratin is any dish topped with cheese or breadcrumbs mixed with butter, then heated until browned—but it needn't...
Sausage Stuffing
This classic stuffing pairs turkey sausage with the tangy sweetness of apples. By using turkey sausage instead of pork...
Grilled Mediterranean Vegetable Salad
Pureed plum tomatoes make the base for the dressing, and are a natural complement to the grilled vegetables.
Kohlrabi & Ham Gratin
If you haven't tried kohlrabi, which tastes like a mild, sweet turnip, this gratin is an excellent place to start—...
Braised Fennel with Tomatoes & Potatoes
Braised fennel, tomatoes and potatoes make a rich and hearty side dish. Serve as an accompaniment to grilled or pan-...
Squash Rounds with Shallot-Cider Sauce
A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or side...
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