Side Dishes

This hearty fall salad is dressed with a garlicky Dijon vinaigrette and includes crisp green beans and tart-sweet navel oranges.

This hearty fall salad uses hot-smoked trout and an Asian-inspired dressing made with garlic, ginger, rice vinegar, and honey.

This hearty fall salad includes farro and is dressed with an apple-cider vinaigrette.

This hearty fall salad is dressed with a creamy yogurt dressing and topped with sliced Bosc pears and crumbled feta cheese.

Inspired by the Indigenous foods of South America, this medley of nutty quinoa and caramelized grilled corn makes a great main course for plant-based diners or a satisfying side for omnivores.

Romaine becomes heartier and earthier in just a few minutes on the grill. Serve each diner one romaine half on a plate, with a steak knife for carving.

Grilled watermelon and cool cucumber are paired with red onion and basil for a quick summer salad.

Blitz some cauliflower in a food processor, cook with avocado oil in a skillet for five to 10 minutes, season with salt, and you’re done.

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.

Use any sturdy green — like kale, chard, mustard greens, or collard greens — to make this hearty salad.

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.