Side Dish recipe collection

Quick vegetable curry simmers potato and frozen mixed vegetables in a spiced tomato sauce built from bloomed curry powder and tomato paste. A budget-friendly, vegan weeknight dinner in about 35 minutes.

Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.

If you are losing weight or you want to eat some healthy food, you can try this slaw, easy to make, taste good!

Ratatouille with cinnamon basil served inside hollowed-out eggplant shells. A stunning vegan side dish with zucchini, plum tomatoes, red pepper, and two types of fresh basil.

Roasted red bell pepper and sharp cheddar cheese spread with slow-roasted garlic, onion, cayenne, and fresh chives. A from-scratch appetizer spread with deep, smoky-sweet flavor.

Korean cold cucumber soup combines paper-thin cucumbers, soy sauce, vinegar, and toasted sesame in chilled chicken broth. The hour-long marinade pulls flavor into every slice for a clean, bracing summer starter.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Roasted asparagus with olive oil, Parmesan, and lemon at high heat for crisp-tender spears in just 20 minutes. A simple, elegant vegetable side dish that works with any main course.

Roasted asparagus salad with blistered cherry tomatoes, peppery watercress, and a bright honey-citrus dressing. A gluten-free, vegan spring side that eats warm or at room temperature.

Roasted eggplant and vegetable pate with charred eggplant, yellow peppers, ginger, jalapeno, cumin, and lime. A smoky vegan spread for crostini, crackers, or sandwich filling. Keeps a week.

This recipe was exactly what I was looking for when I was searching to try and duplicate what I tasted on a popular cruise line.

I just want to say this is really a nice recipe, very yuuumy.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

White sangria built on dry white wine, cinnamon simple syrup, sparkling water, and citrus and apple slices for a chilled summer pitcher that pours light and crisp.

Sausage and wild rice stuffing with mushrooms, sage, and parsley. A savory, nutty stuffing for chicken, turkey, duck, or squab that comes together in 30 minutes.