Side Dishes

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.

Try adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.

A small strip of kombu can make your beans easier to digest.

Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.

This Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.

If you're an herb lover, try basil, chervil, dill, and tarragon in this salad.

Toasted pumpkinseeds and crumbled feta round out this fresh, herb-filled salad.