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Sept/Oct 2026 cover of Experience Life with person taking picture in cactus field
September/October 2026
Your healthiest life starts here — subscribe now to be inspired every issue.
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Sept/Oct 2026 cover of Experience Life with person taking picture in cactus field
September/October 2026
Your healthiest life starts here — subscribe now to be inspired every issue.

Side Dishes

brussels sprouts and autumnal veggies

Autumn Vegetable Gratin

This creamy gratin is filled with colorful seasonal veggies. For a nice crunch, top with chopped toasted walnuts before serving.
By Betsy Nelson
Lunch & DinnerSide Dishes
bacon-braised brussel sprouts

Bacon-Braised Brussels Sprouts

Bacon and Brussels sprouts is a natural pairing, but if you are a vegetarian, try a vegetarian tempeh bacon or just add a little smoked Spanish paprika.
By Betsy Nelson
Lunch & DinnerSide Dishes
a jar of brussels sprouts kimchi

Quick Brussels-Sprouts Kimchi

This sped-up preparation of kimchi can be eaten immediately or stored for up to a month.
By Betsy Nelson
Side Dishes
steak kimchi

Brussels Sprouts Kimchi With Peppers and Carrots

Traditionally made with cabbage or bok choy, the Korean dish kimchi is also a great vehicle for Brussels sprouts. This recipe takes a little time but is well worth the effort. Kimchi is wonderful served with meat, eggs, vegetables, and rice.
By Betsy Nelson
Side Dishes
Spinach Yogurt dip with seedy crackers

Spinach Yogurt Dip

This dip is a great alternative to the traditional mayo-heavy versions.
By Betsy Nelson
Dips, Spreads, & DressingsSide Dishes
a bowl of beet and sausage salad

Sauteéd Beet Greens With Smoked Sausage

To turn this hearty main dish into a side dish, cut out the sausage completely or include only half the amount.
By Karen Olson
Lunch & DinnerSalads
italian roasted asparagus

Italian Roasted Asparagus With Walnuts and Parmesan Cheese

A quick side dish that can be adapted in so many ways. Try a different combination of citrus, nuts and cheese, such as orange zest, pistachio and Pecorino. For a cheeseless version, try lime zest, almonds and fine shredded coconut.
By Karen Olson
Lunch & DinnerSide Dishes
bok choy spring rolls

Bok Choy Spring Rolls

Spring rolls are the perfect vehicle for your favorite veggies. For fun, fill separate bowls with shrimp, veggies and herbs — and let people customize and roll their own dinner (great for picky eaters!).
By Betsy Nelson
Lunch & DinnerSide Dishes
braised bok choy with bacon

Braised Baby Bok Choy With Pancetta, Garlic, and Sherry

Although bok choy is typically paired with Asian flavors, this recipe shows its versatility. Serve with roasted or grilled meat or seafood. For a vegetarian option, use toasted walnuts instead of pancetta for a rich flavor with some crunch, and a dash of Spanish paprika for a smoky hit.
By Betsy Nelson
Lunch & DinnerSide Dishes
stuffed acorn squash recipe

Stuffed Acorn Squash

For a warm and hearty autumn meal, serve this savory main dish with braised greens.
By Betsy Nelson
Lunch & DinnerSide Dishes
baked squash casserole

Baked Squash and Apples With Ginger and Pecans

A simple and elegant side dish that brings out the best and brightest in both main ingredients.
By Karen Olson
Lunch & DinnerSide Dishes
raspberry salad

Raspberry Arugula Salad

Dressed with a tarragon vinaigrette, this makes a wonderfully refreshing light lunch or first course.
By Karen Olson
Lunch & DinnerSalads
two plates with oshitashi

Spinach Oshitashi

This simple, elegant Japanese “salad” side dish is a great accompaniment to sushi rolls, grilled meats or tofu.
By Karen Olson
Lunch & DinnerSalads
a plate of carrot fritters

Carrot Fritters

Serve these little “latkes” on a bed of greens for a delightful appetizer or lunch.
By Karen Olson
AppetizersLunch & Dinner
falafal and greens on a plate

Falafel With Lemon-Tahini Sauce

A Middle Eastern classic, these little patties are made with garbanzo beans and fresh parsley. Serve with Lemon-Tahini Sauce (recipe below), chopped lettuce, tomatoes, feta cheese and whole-grain pita bread. Terrific for lunch.
By Karen Olson
SaladsSide Dishes
a bowl of sweet and sour mushrooms

Sweet and Sour Braised Portobello Mushroom Caps With Asian Greens and Brown Rice

This comforting dish combines the tangy, earthy tastes of pineapple juice, tamari, fresh gingerroot and sesame oil.
By Karen Olson
Lunch & DinnerSalads
Steamed-Sweet-Potatoes

Steamed Sweet Potatoes With Tamari Ginger Sauce

Steaming is a quick and healthful way to prepare sweet potatoes. This side dish is especially nice accompanied by buckwheat or Soba noodles and grilled meat or tofu.
By Betsy Nelson
Lunch & DinnerSide Dishes
sauted kale with peppers and garlic

Kale, Bell Peppers and Pine Nuts Sautéed With Garlic

This simple-to-make side can become a main dish by adding kidney beans after sautéing the kale. Top with a shaving of Pecorino Romano cheese.
By Betsy Nelson
Lunch & DinnerSide Dishes
a bowl of traditional aloo gobi

Aloo Gobi

A classic Indian dish of cauliflower and potatoes, Aloo Gobi has a complex base of spices and tomatoes. The turmeric gives the cauliflower a lovely yellow color and has many health benefits, including anti-inflammatory properties. Serve with a cooling spinach raita or add shredded kale to the dish to get your greens.
By Karen Olson
Side Dishes
roasted cauliflower in an orange casserole dish

Roasted Cauliflower, Anchovies, Capers and Garlic

This side can be enjoyed on its own or tossed with pasta or gnocchi. If you don’t care for anchovies, substitute minced Kalamata olives. Just know that the anchovies dissolve in the sauce when cooked and don’t taste fishy. Because anchovies have plenty of salt, there is no need to add more to your roasting cauliflower.
By Karen Olson
Side Dishes
blueberry bisque

Blueberry Bisque

Try this creamy and refreshing twist on traditional bisque.
By Cary Neff
Side DishesSoups
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