Side Dishes
LATEST STORIES
Grilled Corn With Ancho-Lime Mayo and Cilantro
This take on Mexican street corn pairs a spicy mayo with grilled corn.
Warm Bacon and Kale Salad With Soft-Boiled Eggs
Substitute any leafy greens you have on hand, such as chard or spinach, for the kale.
Bagna Cauda with Endive + Fennel
Cookbook author Julia Turshen offers her take on the savory Italian dip — plus two ways to reinvent the leftovers.
Korean-Style Cauliflower
Cauliflower florets are battered in a spiced chickpea-flour mixture, roasted in a hot oven, and drizzled with a homemade Korean hot sauce.
Fiesta Hummus
Spice up your go-to hummus with this fun recipe provided by Tempe School District, a partner of the Life Time Foundation.
Greek Quinoa Salad
Full of produce and plant-powered protein, try this quinoa salad for a weeknight side dish or prep to enjoy for multiple lunches.
Oysters, 4 Ways
Hardcore oyster lovers don’t want anything between them and their oysters but a quick splash of lemon, hot sauce, mignonette or something equally bright and clear.
Curry-Glazed Carrots
Try this unique, flavorful version of glazed carrots from Andrew Zimmern.
Roasted Squash Bowls With Quinoa Pilaf, Greens, and Pistachios
Use an acorn or baby dumpling squash as your “bowl” for this meal.
Roasted Cubed Squash
Try adding a teaspoon of your favorite spice — cinnamon, cumin, coriander, ginger — before roasting.
Basic Beans: Stovetop and Slow-Cooker Method
A small strip of kombu can make your beans easier to digest.
Beans and Greens
Tomato paste, lemon juice, and some freshly grated Parm liven up these dark leafy greens and beans.
Herb-Infused Cauliflower Rice
This Indian-inspired paleo rice has turmeric, coriander, cumin, and other warming spices.
Walnut, Date, and Herb Salad With Chive Oil
If you’re an herb lover, try basil, chervil, dill, and tarragon in this salad.
Watermelon Salad With Mint and Cilantro
Toasted pumpkin seeds and crumbled feta round out this fresh, herb-filled salad.
Roasted Strawberries With Mint
Serve these maple-syrup-roasted strawberries by themselves, or layered in a yogurt parfait.
Lemon-Blueberry Quinoa Tabbouleh
Mint and lemon pair nicely with the blueberries in this fruity tabbouleh.
Arugula-Fennel Salad With Berries and Lemony Balsamic Vinaigrette
Sliced almonds add a nutty crunch to this bright summer salad.
Zucchini-and-Olive Muffins
Shredded zucchini helps keep the muffin light, fluffy and super moist.
Grilled Balsamic Zucchini
Sliced zucchini are brushed with garlicky, balsamic-vinegar dressing, grilled, and topped with chopped basil.