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Content tagged with “Side dish, vegetable”

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.
Artichoke & Potato Gratin
Fresh artichokes and potatoes combine in this tasty gratin. Serve with Pan-Roasted Chicken & Gravy and Brussels...
Puree of Celeriac with Pears
With its distinctive earthy flavor, celeriac (celery root) makes an interesting alternative to mashed potatoes or...
Acorn Squash with Parsley, Sage & Walnut Pesto
A sophisticated alternative to a brown-sugar glaze, pesto flavored with pungent sage makes a delicious topping for...
Roasted Root Vegetables
Roasted carrots, red potatoes and shallots are a terrific accompaniment to any roast meat or poultry dish. For a...
Braised Red Cabbage
With its slightly tart accent and caraway seasoning, braised red cabbage is an excellent foil to the richness of the...
Glazed Rutabagas & Potatoes
Roasted earthy rutabagas and potatoes are simply glazed in this delicious holiday side dish.
Green Beans with Shallot Dressing
While still hot, green beans readily absorb this tart mustard dressing.
Crushed Red Potatoes with Winter Greens
Flecks of red potato skin and deep green from the winter greens add festive color to the plate.
Cranberry-Onion Relish
Not as sweet as most cranberry relishes, this ruby-colored condiment is a perfect foil for the dark meat.
Fennel Gratin
Topped with Parmesan and breadcrumbs, this simple fennel gratin is a tasty accompaniment to most any roast meat. Make...
Parsnip, Prune & Caramelized Onion Gratin
Sweet prunes and caramelized onions pair with earthy parsnips in this delicious gratin. Make it a meal: Serve with...
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...
Balsamic & Parmesan Roasted Cauliflower
Roasting isn't usually the first cooking method you think of for cauliflower but the results are quite delicious....
Sautéed Chard with Chile & Garlic
Spicy red pepper, garlic and lemon juice balance any bitterness in this sauteed chard dish.
Lemony Carrot Salad
Tangy lemon and fresh dill make a bright dressing for shredded carrots.
Celery Root Puree
Celery root is also known as celeriac; this creamy puree is an excellent accompaniment to Cumin-Crusted Sea Bass.
Curried Potatoes with Cauliflower
This tangy Indian curry, full of potatoes, cauliflower and carrots, is topped with a cooling cucumber raita. Serve over...
Apple, Parsnip & Potato Puree
Sweet apples and earthy parsnips add depth to potato puree.
Butternut Squash Gratin with Gremolata & Golden Raisins
Slices of rich butternut squash are layered with a raisin-spiked gremolata—a classic combination of parsley, lemon zest...
New Potatoes & Peas
This simple side is a triple treat of spring delights: new potatoes, spring onions and fresh green peas. The flavors...
Skillet-Seared Tomatoes with Melted Gruyere
Serve these as a savory side dish to chicken or steak, to complement a meatless meal or as a sandwich on toasted whole-...
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