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Content tagged with “Side dish, vegetable” (Page 12)

Orange-Glazed Shredded Carrots
An orange glaze brings out the sweetness in one of the kid-friendliest vegetables around. With convenient pre-shredded...
Creamy Green Beans
For those who like their vegetables creamy, this recipe can't be beat.
Lemon Lovers' Asparagus
Roast whole slices of lemon along with the asparagus for a beautiful look and sparkling, bright taste. Great with...
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...
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...
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...
Green Beans with Caramelized Red Onions
For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans...
Garlic Creamed Chard
Our lightened, garlic-infused cream sauce is perfect with tender chard. Try this creamy dish alongside broiled New York...
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.
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