Side Dishes
LATEST STORIES
Grilled Corn and Quinoa Salad
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.
Charred Romaine With Lemony Goddess Dressing
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 Cucumber Salad
Grilled watermelon and cool cucumber are paired with red onion and basil for a quick summer salad.
Cauliflower Rice
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.
Blackened Salmon Caesar Salad
This spin on a traditional Caesar salad features greens from Brussels sprouts and omega-3s from a filet of salmon — both of which can offer mood-supportive benefits.
Fall Harvest Salad
Delicata squash, baby kale, goat cheese, and roasted walnuts are topped with a dressing made with maple syrup and Dijon mustard.
Dairy-Free Green Bean Casserole
We sub in full-fat coconut milk for heavy cream in this mushroom-packed green bean casserole.
Sweet Potato Casserole With Pecan Granola
Our dairy-free sweet-potato casserole is topped with homemade granola.
Balsamic-Marinated Tomatoes
These simple marinated cherry tomatoes will stay fresh in the refrigerator for up to a week.
Crispy Herbed Tofu
A dusting of cornstarch is the key to the crisp texture.
Brown Rice Pilaf
This healthy pilaf is studded with sun-dried tomatoes and fresh basil and parsley.
Sturdy Greens Salad
Use any sturdy green — like kale, chard, mustard greens, or collard greens — to make this hearty salad.
Pickled Beets
These ginger-infused pickled beets can be processed in a hot-water bath for longevity — or simply refrigerated and used within a month.
Pickled Giardiniera Vegetables
Use a mix of crunchy veggies — cauliflower, carrots, celery, jalapeños — in this spicy, piquant relish.
Basil Pesto With Chicken Sausage Mason Jar Salad
Homemade pesto brings a burst of fresh flavor to this transportable salad.
Spring Salad With Herb Dressing
Customize this zippy dressing with any combination of fresh, tender herbs like cilantro, dill, mint, or the fronds from your fennel bulb.
Gluten-Free Raspberry-Lemon Muffins
These muffins use frozen raspberries and replace traditional wheat flour with a combo of chickpea flour and almond flour.
Roasted Brussels Sprouts and Carrots With Balsamic Glaze
Use a little sugar in this recipe to help the frozen Brussels sprouts brown in the oven.
Honey-Tamari Roasted Tofu
Honey, tamari, and olive oil are all you need for this quick and easy, protein packed side dish. Use it to compliment steamed veggies and rice or to top a build-your-own grain bowl.
Socca Chips and Guacamole
Make your own chickpea-flour “tortilla chips” to dip in guacamole.
Pumpkin Muffins
Try this gluten-free, dairy-free version of a classic autumn treat.