Sides

Roasted Heirloom Pumpkin & Cauliflower with Cheesy Polenta

Some days, we think about living off this creamy, cheesy polenta alone. But then we remember to eat our vegetables too! The cauliflower and winter squash could be easily substituted with other items you have on hand, like mushrooms or sweet potato. 

Peanut Sesame Noodles

Noodles with peanut sauce is a family favorite, served warm or cold. Creamy peanut sauce over noodles and veggies create an intoxicating dish that's just as good the next day, too. Substitute almond or other nut butters for those with a peanut allergy.

Blistered Cherry Tomatoes

No mushy tomatoes here! Using a quick flash of high heat, this recipe imparts a lot of flavor into the tomatoes with only a few ingredients and a short amount of time. 

Goddess Bowl

Grain and noodle bowls are the way to go for simple, flexible meals. The easy tahini dressing has enough Sriracha sauce to make it exciting, but if you don't like it hot you can always cut the amount in half. Customize with your favorite cooked or shredded veggies, proteins or sauces.

Ribollita

The name of this iconic Tuscan stew comes from its history: “ribollita” means “reboiled,” and some say that the original version was made from the leftovers of yesterday’s minestrone, with bread added. Add just about any seasonal vegetable to the dish: cubed potato, parsnip, rutabaga or a handful of spinach.

Simple Vegetable Curry

Coconut milk is a fantastic simmer sauce — sturdy enough to boil and full of sweet, coconut flavor. Keep a few cans in the pantry and you can always make a delicious, creamy curry dinner in just a few minutes. Add cooked brown or jasmine rice from the co-ops’ deli and you’re done!

Red, White and Blue Potato Salad

Add eye appeal to your salad with a colorful mix of red, blue and white new potatoes, drizzled with a light vinaigrette. Meat, fish or tofu done with a white or red balsamic marinade or glaze will bring a sweeter contrast to your meal.  

Roasted Sweet Corn Bread

Cornbread is always a treat, but when you have some leftover grilled corn, you have a fantastic addition to a pan of golden goodness. This one makes a great side for beans, soups and greens. 

Japanese Grilled Eggplant

These are a great izakaya-style appetizer, or chop coarsely and add to a bowl of hearty udon noodles. Make extra miso sauce, and use as a dressing for a cold grilled eggplant udon noodle salad, served with chopped scallions on top. 

City Market's Sesame Noodles

This sesame noodle dish is a customer favorite from our Deli Department! 

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