Side Dishes

Pairing tofu with sweet napa cabbage makes a wonderful and elegant vegetarian entrée. Feel free to omit the tofu altogether and just go with the veggies.

Apples and braised cabbage is the classic flavor pairing that inspired this salad. Traditional mayonnaise is replaced with poppy seed vinaigrette, which adds a great contrast of color and flavor. Full-fat yogurt is also a great substitute for mayo-based coleslaws.

In the fall, sweet and slightly caramelized baked squash is a real treat. Try topping it with fresh herbs and olive oil, or drizzle with cinnamon and maple syrup.

Serve this delicate yet deeply flavorful, and healthy gravy over sliced turkey, mashed potatoes — and all kinds of Thanksgiving leftovers.

With earthy ingredients like mushrooms, apples and wild rice, this is a richly flavored, healthier, and gluten-free alternative to packaged bread-cube stuffing.

Baby red potatoes are great vehicles for prepared caponata, artichoke dip, or ratatouille from your grocery-store deli.

These veggie chips are super trendy for a reason: They are addictive and endlessly versatile.

Incredibly versatile, kale varieties can be used interchangeably in most recipes, including these classic, easy preparations from Chef Cary Neff.

Substitute tempeh for the chorizo to make the perfect vegetarian bite.

Recipe courtesy of Marty and Darrold Glanville, of Sunrise Flour Mill (www.sunriseflourmill.com)

A great side for Thanksgiving or any fall meal. To zing it up, replace the cheddar with pepper-jack cheese.

Traditionally made with potatoes, these little fritters are wonderful paired with applesauce and sour cream.

This creamy gratin is filled with colorful seasonal veggies. For a nice crunch, top with chopped toasted walnuts before serving.

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.

This sped-up preparation of kimchi can be eaten immediately or stored for up to a month.

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.

This recipe is terrific with a variety of other dressings, including raspberry vinaigrette. To save on preparation time, you can thinly slice or shred the sprouts in a food processor instead of pulling apart individual leaves.

This dip is a great alternative to the traditional mayo-heavy versions.

A classic, protein-rich French salad. Top with chopped, toasted nuts for added crunch.

Hearty salads made with grains and beans are a great way to use your pantry. Get creative, and let your palate be your guide. Try experimenting with other grains, such as quinoa or brown rice, and a variety of veggies.