Side Dishes

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.

Blend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.

This pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.