Side Dishes

Substitute tempeh for the chorizo to make the perfect vegetarian bite.

Recipe courtesy of Marty and Darrold Glanville, of Sunrise Flour Mill (www.sunriseflourmill.com)

A great side for Thanksgiving or any fall meal. To zing it up, replace the cheddar with pepper-jack cheese.

Traditionally made with potatoes, these little fritters are wonderful paired with applesauce and sour cream.

This creamy gratin is filled with colorful seasonal veggies. For a nice crunch, top with chopped toasted walnuts before serving.

Bacon and Brussels sprouts is a natural pairing, but if you are a vegetarian, try a vegetarian tempeh bacon or just add a little smoked Spanish paprika.

This sped-up preparation of kimchi can be eaten immediately or stored for up to a month.

Traditionally made with cabbage or bok choy, the Korean dish kimchi is also a great vehicle for Brussels sprouts. This recipe takes a little time but is well worth the effort. Kimchi is wonderful served with meat, eggs, vegetables, and rice.

This recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.

This dip is a great alternative to the traditional mayo-heavy versions.

A classic, protein-rich French salad. Top with chopped, toasted nuts for added crunch.

Hearty salads made with grains and beans are a great way to use your pantry. Get creative, and let your palate be your guide. Try experimenting with other grains, such as quinoa or brown rice, and a variety of veggies.

This fresh, Mediterranean-inspired salad is endlessly adaptable. Try adding canned artichoke hearts, olives, capers, feta cheese or cucumbers.

To turn this hearty main dish into a side dish, cut out the sausage completely or include only half the amount.

Our favorite former roller girl shares one of her favorite salad recipes.

A quick side dish that can be adapted in so many ways. Try a different combination of citrus, nuts and cheese, such as orange zest, pistachio and Pecorino. For a cheeseless version, try lime zest, almonds and fine shredded coconut.

This salad subs cabbage for Romaine, creating a nice twist on the classic Caesar. Any variety of kale would also work well. For a heartier salad, try adding cannellini beans or chickpeas.

As soon as sugar snaps show up at the farmers’ market, I’m instantly happy. Sweet and crisp, this salad is all about the sugar snaps, with a pinch of Aleppo pepper for heat, some fresh ricotta cheese for richness and texture, and edible flowers for color. It comes together easily, looks gorgeous and is oh-so-easy to love. – Celebrity Chef, Seamus Mullen