Side Dishes

This pungent treat is full of liver-supporting alliums and bacteria to aid your gut microbiome. Spoon the honey and garlic over roasted vegetables, add it to salad dressings, or stir it into blended soups or grain salads.

Traditional arborio rice is paired with quinoa in this fresh take on risotto.

This make-ahead salad can be served at room temperature.

Swiss-chard stems are removed and discarded in most recipes, but they’re quite versatile, flavorful, and worthy of saving. They can also be steamed, grilled, or sautéed.

Add crunch to your meals with quick-pickled ginger and quick-pickled veggies like carrots, radishes, and green beans.

Packed with cucumbers, carrots, and cilantro — and dressed with Greek yogurt, Thai curry paste, and lime juice — this salad is perfect wrapped in lettuce leaves, served with seed crackers, or on its own.

Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.

Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.

Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.

Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.