Side Dishes
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Roasted Cauliflower, Anchovies, Capers and Garlic
This side can be enjoyed on its own or tossed with pasta or gnocchi. If you don’t care for anchovies, substitute minced Kalamata olives. Just know that the anchovies dissolve in the sauce when cooked and don’t taste fishy. Because anchovies have plenty of salt, there is no need to add more to your roasting cauliflower.
Mixed Winter Salad
A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.
Raw Kale Salad
Combining finely chopped kale with lemon and olive oil — then gently massaging them together — breaks down kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor.
Salad of Mixed Greens With Blueberries
A vibrant and easy spring mix salad with blueberries, goat cheese, walnuts, and balsamic dressing.
Fennel and Parmigiano Salad With Toasted Pecans
Fresh and flavorful, this shaved fennel salad with toasted pecans and Parmigiano is the perfect dish
White Beans With Rosemary, Thyme and Lavender
These fragrant Provençal herb-scented beans make a fine meal on their own, with some shavings of Parmigiano, aged goat cheese or ricotta salata, and Shallot (or Garlic) Toasts. They are also a classic accompaniment to grilled or roasted lamb.
Wild-Rice and Potato Griddle Cakes
Add a new dish to your Thanksgiving feast!
Wild Rice and Pearl Barley Stuffing
A delicious twist on the traditional Thanksgiving stuffing.
Wild Rice, Grapes and Feta Salad
Mix up your classic salad with wild rice and grapes this Thanksgiving.
Brussels Sprouts With Cauliflower and Mustard-Caper Butter
The mustard-caper butter brings zing to this earthy fall favorite.
Beets and Their Greens With Marjoram and Pine Nuts
A colorful and nutritious side dish.
Cranberry Sausage Stuffing
This traditional dish features savory turkey sausage, aromatic herbs, and a delightful medley of apple, cranberries, and parsley.
Cranberry Orange Relish
Complement any holiday feast with this relish bursting with sweet and tangy goodness.
Kishk
Kishk is a Lebanese ferment of yogurt mixed with bulgur wheat. Its flavor is unique and distinctive.
Celeriac Salad
Julienned celery root, carrots, Granny Smith apples, and caper are gently folded into a creamy lemon-infused mayo. Enjoy it solo or nested in endive leaves for a refined presentation.
Chopped Vegetable and Bean Salad
This refreshing salad is made with crisp romaine lettuce, crunchy vegetables, savory olives, and hearty beans, and drizzled with a light, zesty vinaigrette.
Pumpkin Gratin With Pistachios
Recipe excerpted from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells.
Delicata Squash With Dino Kale and Cranberries
Looking to enhance your vitality – or to rebuild it after a health crisis? Author and cancer survivor Rebecca Katz sees great-tasting whole foods as a natural and delicious place to begin.