Cuisine: Side dish

Sautéed Asian Broccoli Slaw

This Sautéed Asian Broccoli Slaw is very easy and fast to prepare. Broccoli slaw is made from peeled and grated broccoli stems, carrots and red cabbage. Truth be told, I use it in stir-fry dishes all the time at the school I cook for. The kids have no idea they are eating broccoli and they love it.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 4 - 6 Servings

Parmesan Asparagus and Butter Beans

I happen to love Butter Beans, which are large, flat and yellow/white variety of lima beans. I usually like them plain, but the combination of parmesan and asparagus really works. This Parmesan Asparagus and Butter Beans is ready in 10 minutes and makes a great side for chicken or fish.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 4 Servings

French Lentil Salad with Goat Cheese and Walnuts

Lentils are highly nutritious. When it comes to affordable healthy eating, lentils are your new best friend. French Lentil Salad with Goat Cheese and Walnuts is the perfect thing to make for snacks and lunches just about every day. This salad holds up well in the refrigerator for a few days.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 - 6 Servings

Shawarma Roasted Cauliflower Steaks

Shawarma Roasted Cauliflower Steak is a great side dish for chicken or fish. The cauliflower gets crispy and tender and has a smoky flavor from the Shawarma spice. 

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 25 mins
  • Yields: 4 Servings

Pan-Fried Zucchini with Vinegar and Chili Pepper

This Pan-Fried Zucchini with Vinegar and Chili Pepper is very quick to make. Fried zucchini is popular all over Italy, and change little from area to area. In Rome, this appetizing dish is given extra flavor by the addition of peperoncino (small, red chili pepper) and crushed garlic that browns in the oil.

By Leslie Blythe

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

Quinoa, Rice and Tomato Pilaf

This Quinoa, Rice and Tomato Pilaf is delicious and very nutritious. Cultivated in the Andes for over 5,000 years, quinoa (pronounced KEEN-wah) has been called "the mother grain" and "the gold of the Incas." Technically, it's not a grain but a seed, though it is used in virtually all the same ways as other whole grains. It's gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids.​

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 - 8 Servings

Crispy Caramelized Sweet Potatoes

These Crispy Caramelized Sweet Potatoes use a mandoline. By thinly slicing the potatoes and standing them upright, the edges become crispy. There is also a brown sugar-ginger glaze which makes them caramelized in the oven.

By Leslie Blythe

  • Prep: 25 mins
  • Cook: 1 hr 10 mins
  • Yields: 8 - 10 Servings

Balsamic Brussels Sprouts in a Slow Cooker

Slow Cookers offer a healthier, low-fat method of cooking and require the minimum amount of effort. I am all for minimum effort! Because I did not have room on my stove top or in the oven I decided to try these Balsamic Brussels Sprouts in a Slow Cooker. This simple appliance works really well.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 4 hrs
  • Yields: 6 Servings

North Wood’s Inn Cabbage Slaw

This North Wood’s Inn Cabbage Slaw is from a small, local Southern California restaurant chain called North Wood's Inn. This cabbage slaw is one of their most popular items on the menu. This is my version of the slaw.

By Leslie Blythe

  • Prep: 15 mins
  • Yields: 6 Servings

Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur

I love bulgur, which is a staple of Middle Eastern cuisine, traditionally used to make tabbouleh and pilafs. It has a satisfying, chewy texture and mild, nutty taste. Whole wheats, like bulgur, are richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients. You can use bulgar in place of wheat berries, couscous or rice in your favorite grain salad recipes. This Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur is a great way to give it a try!

By Leslie Blythe

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