Cuisine: Side dish
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. The humble, underutilized cabbage, is jam-packed with vitamins and minerals that deliver so many health benefits.
By - 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!
- 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.
- 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.
- 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!
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 Servings
Quinoa, Sweet Peppers, Arugula & Fig Salad with Orange Muscat Champagne Vinaigrette
While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom. Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. This Quinoa, Sweet Peppers, Arugula & Fig Salad with Orange Muscat Champagne Vinaigrette is a great way to try quinoa (pronounced KEEN-wah).
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 - 6 Servings
Steamed Gingered Broccoli
The blending of toasted sesame oil and ginger elevate the simplest dishes. This Steamed Gingered Broccoli takes little effort for big results. You can substitute other vegetables for the broccoli, green beans, sliced cabbage, carrots, kale, etc.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 - 5 Servings
Roasted Red Potatoes with Lemon
These Roasted Red Potatoes with Lemon are full of lemony flavor and roasted until brown and crisp. They are crispy on the outside, fluffy on the inside and make a great side dish with roasted chicken.
- Prep: 5 mins
- Cook: 1 hrs
- Yields: 6 Servings
Arugula and Peach Salad with Pistachio Goat’s Cheese Balls
This Arugula and Peach Salad with Pistachio Goat's Cheese Balls is a delicious salad, which could almost pass as a dessert.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Frida Kahlo’s Zucchini Salad
Frida Kahlo’s Zucchini Salad is a delicious and refreshing summer salad.In the 1930s, artists Diego Rivera and Frida Kahlo often hosted festive dinner parties—which Frida called “día de los manteles largos,” the days of the long tablecloth—at their Mexico City home. The recipe for this simple Mexican salad of grilled zucchini, avocado, and salty, crumbled añjeo cheese (or Parmesan) was served at a dinner party attended by Mexican composer Carlos Chávez and Nelson Rockefeller. It comes from Frida’s Fiestas written by her step-daughter Guadalupe Rivera and Marie-Pierre Cole.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 6 - 8 Servings
