Side Dishes
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Spiced Raw Veggies
Not only do many spices naturally boost your metabolism, they’re also delicious. These spice mixes will make you much more likely to opt for raw veggies when you’re looking for something to munch on in the afternoon.
Buffalo Cauliflower Bites
These bites are a great option for an after-school snack or game-time appetizer.
Sautéed Wakame and Green Beans
This calcium-rich seaweed has a deep-green hue, long and wide leaves, a salty–sweet flavor, and a soft texture. Complement this sea vegetable with green beans, and top with tamari and sesame seeds for a nutritious side dish.
Guacamole
Guacamole is the perfect dip, spread, or topping to use up your avocados whether they’re perfectly ripe or a little mushy.
Black Bean Avocado Salsa
Use to add flavor to your meals or enjoy as a healthy snack.
Braised Radishes With Honey and Black Pepper
Braising softens radish roots and tempers their spicy rawness. The sweet honey and aromatic black pepper in this recipe complement, rather than detract from, the character of the radishes, and the browned edges of the radishes themselves add a flavorful touch.
Warm Wilted Pea Shoots
Think beyond the pea pod. Succulent pea shoots have long been a staple in Chinese cooking, and some U.S. farmers are now growing peas especially for their shoots and leaves. Look for pea shoots in late spring, and enjoy them in any dish as a replacement for greens like spinach, Swiss chard, or kale. You can add raw pea shoots to salads for an extra kick, but wilting them really brings out their flavor.
Warm Zucchini Salad
Zucchini is more than a ubiquitous plant that grows out of control in summer. Along with other summer squashes like yellow crookneck and pattypan, it’s a symbol of Mediterranean cooking. The tender textures and light flavors are inextricably linked to summer and sun.
Lightened-Up Kale Caesar Salad with Salmon
Kale is the star of this Caesar salad that packs a nutritional punch. A homemade Caesar dressing with a secret ingredient (cashews!) brings the dish together.
Roasted Brussels Sprouts With Bacon
This recipe will convert any Brussels sprouts naysayer — even kids and picky spouses! The mild, nutty bitterness of the caramelized sprouts combines beautifully with smoky pork. There’s a reason this recipe is the most popular one on my blog.
Pomegranate Gremolata
A gremolata is a condiment made from chopped aromatic herbs and citrus zest. This variation is a particularly pretty one, and tastes great served with roast lamb, other roasted or grilled meats, or fish. Lemon zest is used traditionally, but you can change it up by trying lime, grapefruit, or orange zest.
Spinach Salad With Grapefruit, Avocado, and Pomegranate
This beautiful winter salad combines tart pomegranate with tangy citrus, rich avocado, and deep-dark leafy greens. Substitute arugula, endive, or baby kale greens for the spinach if you like. For a little extra crunch, sprinkle with a handful of toasted walnuts or pecans.
Sweet-Potato Mash With Pomegranate and Maple-Balsamic Drizzle
Pomegranates transform humble, roasted sweet potatoes into a dish perfect for entertaining.
Kale Quinoa Salad With Red Grapes
Packed with 45 varieties of antioxidant flavonoids, kale delivers outstanding amounts of brain-enhancing vitamin K (for memory), vitamin A (for learning), and vitamin C (for mood). The anthocyanins that give the sweet red grapes in this recipe their deep color are phenomenal antioxidants that may also enhance memory. The olive oil’s fat increases the bioavailability of kale’s fat-soluble nutrients.
Sautéed Apples With Maple-Glazed Pecans
Sautéing apples enables you to cook them through without dehydrating them like baking or roasting does, and it allows the apples to maintain their shape and not get mushy. Serve with plain yogurt, a drizzle of cream, or a crumble of goat cheese.
Sautéed Cauliflower
Sautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.
Braised Greens
Braising hearty greens helps make them tender, and finishing them with a splash of vinegar brightens their flavor. Play with different combinations by switching up your oils and acids: Instead of olive oil and vinegar, try coconut oil and brown-rice vinegar, or ghee and fresh lime juice. Other nice flavor additions include grated fresh ginger, crushed garlic, or minced jalapeños.
Fret Free Fava
Scared or simply annoyed by fresh fava beans, which seem to require cracking open pod after pod before cooking? Don’t be, writes Kristen Miglore in Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook.
Roasted Winter Squash With Garam Masala
This is a satisfying side dish to serve with grilled meats or fish. The recipe also works wonderfully with other squashes or vegetables like carrots, cauliflower, green beans, or sweet potatoes.