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Recipes - Side Dishes

Roasted-Squash-Bowls
By Rebecca Katz
Use an acorn or baby dumpling squash as your "bowl" for this meal.
Roasted-Cubed-Squash
By Rebecca Katz
Try adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.
Black beans and herbs in a pot
By Rebecca Katz
A small strip of kombu can make your beans easier to digest.
Plate of white beans with cooked greens
By Rebecca Katz
Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.
Herb infused olive oil
By Rebecca Katz
Try thyme, oregano, or rosemary for this infused oil.
Herb infused cauliflower
By Rebecca Katz
This Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.
Herb Drizzle
By Rebecca Katz
The traditional pine nuts in this pesto recipe are replaced by slivered almonds.
A glass dish and small pitcher filled with many-herb drizzle.
By Rebecca Katz
Packed with fresh parsley, mint, and chives, this drizzle is perfect with veggies, grilled meats, and soups.
a bowl of apple sauce on a rustic cutting board
By Andrew Zimmern
A great kid-friendly dish that small hands can easily help prepare.
Roasted Strawberries With Mint
By Rebecca Katz
Serve these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
Lemon Blueberry Quinoa
By Rebecca Katz
Mint and lemon pair nicely with the blueberries in this fruity tabbouleh.
Arugula-Fennel-Salad-With-Berries-and-Lemony-Balsamic-Vinaigrette
By Rebecca Katz
Sliced almonds add a nutty crunch to this bright summer salad.
Zucchini-and-Olive Muffins
By Rebecca Katz
Shredded zucchini helps keep the muffin light, fluffy and super moist.
Grilled Balsamic Zucchini
By Rebecca Katz
Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.
a pan of roasted asparagus
By Andrew Zimmern
Andrew Zimmern's creative take on roasted asparagus involves cremini mushrooms and fresh thyme.
Lentil Hummus
By Rebecca Katz
Use leftover lentils instead of chickpeas to make the creamy Middle Eastern dip.
Basic Lentils
By Rebecca Katz
This simple recipe works for any type of lentil. Try presoaking the lentils, which makes them easier to digest and increases nutrient availability.
Lentils With Roasted Beets
By Rebecca Katz
This vibrant beet-and-lentil salad can also be served warm over arugula or spinach.
roasted artichokes with a wedge of lemon
By Andrew Zimmern
Pair these artichokes with roasted fish or grilled chicken, or serve on its own with a bracing salad and some cheese as a light lunch or dinner.
Curried Chicken Salad
By Rebecca Katz
Curry powder, tart green apples, and fresh lime juice balance out the sweet raisins in this chicken salad.
Chicken Cozy Bowl
By Rebecca Katz
Olives, roasted peppers, and lemon juice brighten up this comforting bowl of chicken and rice.
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