Side Dishes

Tzatziki is often served with gyros, but it can also be a nice creamy accompaniment to many meals.

These simple marinated cherry tomatoes will stay fresh in the refrigerator for up to a week.

A dusting of cornstarch is the key to the crisp texture.

This healthy pilaf is studded with sun-dried tomatoes and fresh basil and parsley.

Roma tomatoes are roasted with onions, garlic, and herbs and then blended and canned.

These ginger-infused pickled beets can be processed in a hot-water bath for longevity — or simply refrigerated and used within a month.

Use a mix of crunchy veggies — cauliflower, carrots, celery, jalapeños — in this spicy, piquant relish.

If you want to preserve this apple-maple butter, process it in a hot-water bath.

A mix of vegetables, herbs, and spices make this classic tomato salsa recipe endlessly customizable.

These muffins use frozen raspberries and replace traditional wheat flour with a combo of chickpea flour and almond flour.

Use a little sugar in this recipe to help the frozen Brussels sprouts brown in the oven.

Make your own chickpea-flour "tortilla chips" to dip in guacamole.

Try this healthy twist on a classic fall treat.

This quick-and-easy mussels dish is from celebrated chef Jacques Pépin's new cookbook.

Coat the potatoes in cornstarch or arrowroot powder before baking for extra-crispy fries.

Fava beans are central to the Sardinian diet — one of the world's five Blue Zone regions. Try this simple dish from "The Blue Zones Kitchen" for protein, fiber, and deliciousness. It also tastes great with chickpeas for a tasty variation. 

Ghee has a much higher smoke point than butter or olive oil, so it’s both healthier and safer for high-heat cooking like stir-frying, searing, and sautéing.

Make this pesto dairy-free by subbing in nutritional yeast for the traditional cheese. You can’t taste the difference!

Protein, veggies, and starchy carbohydrates come together to make this all-in-one meal.

These pickles add an acidic crisp bite to any meal.

Use fresh peaches, ginger, and turmeric to make this sweet-and- spicy chutney.