Sides

Mediterranean Cucumber Tomato Salad

This chopped salad is amenable to all sorts of variations. Add Kalamata olives, feta cheese, cubes of watermelon or cantaloupe, or just about any other seasonal diced veggies you like. Serve on a bed of fresh spinach or cooked leftover grains.

Crockpot Calico Beans

We love cooking with crockpots because they make flavorful meals with little effort. Try a mix and match of beans with this recipe. With 15g of fiber and 15g of protein per serving, it packs a healthful punch. 

Oven-Baked Parmesan Zucchini Fries

Oven baking at a high temperature gives these “fries” a crunchy, crispy, browned coating that is just as satisfying as if they were fried. 

Zucchini Pesto "Pasta"

A fresh and delicious twist on pesto pasta (with no wheat and no cooking required) is equally tasty as a salad course or a light lunch. Add whatever chopped fresh vegetables are abundant: radishes, carrots, cucumbers or cauliflower work well.

Grilled Veggies with Smoked Paprika Vinaigrette

A grilled vegetable salad is a colorful accompaniment for grilled pork, chicken or burgers. For a vegetarian main dish, scoop warm quinoa pilaf onto the salad greens, and arrange the grilled veggies on top.

Perfect Sushi Rice

Perfect sushi rice relies on the right type of rice grain as well as the unique seasoning. Sushi rice is very glutinous, which helps make it sticky and hold together in sushi rolls or onigiri. 

Roasted Spring Onions

Simple and herbaceous, this recipe sings notes of springtime. 

Banane Plantain (Steamed or Boiled Plantains)

This recipe was taught in one of our Mosaic of Flavors classes, which is presented in partnership with Vermont Refugee Resettlement Program.

Baked Crab and Asparagus Spread

This crowd-pleasing appetizer pairs well with white wines like Sauvignon Blanc or lighter reds like a Pinot Noir. Serve with crisp slices of cucumber, jicama or zucchini as an alternative to bread or crackers.

Warm Roasted Parsnips, Garlic, Ginger Farro Salad with Pistachios

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by Donna Quinlan. "When the parsnips come out of the oven, it's hard not to eat them all right then.  But if you wait, all the flavors and textures come together like a symphony in your mouth."

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