Side Dishes

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.

Customize this zippy dressing with any combination of fresh, tender herbs like cilantro, dill, mint, or the fronds from your fennel bulb.

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.