Cuisine: Side dish

Deconstructed Ratatouille

Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. This Deconstructed Ratatouille is a much fresher take on the classic. The recipe comes from Joy of Kosher.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 4 Servings

Haricots Verts and Snow Peas with Hazelnuts and Orange

This Haricots Verts and Snow Peas with Hazelnuts and Orange recipes one of the most popular dishes in the Ottolenghi cookbook. It’s easy to make and can be made well in advance and chilled a day ahead of serving. The recipe can also be doubled or tripled (or more), if you’re feeding a crowd.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 6 Servings

Roasted Crispy Parmesan Potatoes

These Roasted Crispy Parmesan Potatoes are some of the best potatoes I have ever made. They take 10 minutes to prepare and will wow your family. They are utter nirvana!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 6 Servings

Tomato Chickpea Salad

This Tomato Chickpea Salad with fresh summer tomatoes and chickpeas is tossed with a simple sherry vinaigrette. Sautéing the chickpeas until they are browned and crispy on the outside then dusted with cumin gives them a wonderful depth of flavor.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Zucchini With Shallots

This Zucchini With Shallots is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the end provide excellent texture.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 Servings

Cabbage and Carrot Slaw with Walnut-Za’atar Pesto

Cabbage and Carrot Slaw with Walnut-Za’atar Pesto is such a colorful salad, which gets a modern upgrade thanks to a salty-cheesy walnut pesto.

By Leslie Blythe

  • Prep: 20 mins
  • Yields: 8 Servings

Roasted Dijon Potatoes

Roasted Dijon Potatoes are simple to make, yet flavorful in every way. Try them the next time you need a side dish, and the recipe only has 3 ingredients!

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 4 - 6 Servings

End-of-Summer Eggplant Bake

Baking eggplant makes it super tender and creamy. This End-of-Summer Eggplant Bake topped with warm, lemony ricotta cheese and crispy croutons is the perfect way to use up eggplant from your garden.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 35 mins
  • Yields: 4 - 6 Servings

Santa Fe Corn Salad

This Santa Fe Corn Salad is easy to throw together and is perfect for a side dish or lunch meal. This summery salad is a crowd-pleasing, make-ahead recipe that everyone loves.

By Leslie Blythe

  • Prep: 10 mins
  • Yields: 4 Servings

Orange Mashed Potatoes

These Orange Mashed Potatoes are divine. I used fresh oranges off our tree. It sounds a bit strange, but the are really good!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 Servings