March 7^th 2011By Eating Well

In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted chicken or turkey kielbasa.

March 7^th 2011By Eating Well

The salty, lemony and spicy flavors make each cauliflower floret "pop" in your mouth. This chilled salad is a great accompaniment for a sandwich, grilled meats or even pot roast.

March 7^th 2011By Eating Well

Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just scrub the potatoes and leave the skins on—they add fiber and great texture.

March 7^th 2011By Eating Well

Sauteed greens with a touch of lemon juice or vinegar is a quick and flavorful recipe for a perfect side dish.

March 7^th 2013By Naomi Nachman

March 7^th 2011By Eating Well

March 7^th 2011By Eating Well

It may sound unusual, but roasting broccoli caramelizes the natural sugars and concentrates the flavors. Serve with lemon and a drizzle of olive oil for a super simple side.

July 11^th 2011By Eating Well

This salad is jam-packed with heart-healthy ingredients - whole grains, legumes and plenty of vegetables. We took the tangy fresh flavors of tabbouleh and paired them with smoky tofu and quinoa to create a main-dish salad that's perfect served on a bed of greens.

August 24^th 2011By Eating Well

A grilled beet recipe to help you eat all the colors of the rainbow. We love how roasting brings out the sweet flavor of beets. Golden beets look especially pretty when tossed with the fresh herb and lemon seasoning mix, but any type of beets will work in this recipe. If you’re a lemon lover, be sure to add the squeeze of fresh lemon juice after the beets are roasted.

March 7^th 2011By Eating Well

Serve as a side with a steak or set a poached egg on top for a hearty breakfast or brunch.

March 7^th 2011By Eating Well

Finally a dish to make with those small carrots you can get at the first sign of spring.

October 25^th 2011By Eating Well

Creamy and smooth, this Garlic Creamed Chard recipe will ease its way into your cooking repertoire.

March 7^th 2011By Eating Well

Try this differently delicious, lower-calorie stand-in of mashed potatoes. Buttermilk, garlic and a bit of butter boost the flavor; add some chopped fresh herbs to finish.

March 7^th 2011By Eating Well

This simple sauté combines two summer stars - corn and tomatoes - with fresh garden herbs. Perfect for an easy side dish. If you don't have fresh basil or tarragon, use whatever is best out of your herb garden.

March 7^th 2011By Eating Well

Get your kids into veggies with this yummy combo of broccoli, potatoes and cheese.

March 7^th 2011By Eating Well

Plain old steamed cauliflower puts on airs with this velvety cheese sauce.

March 7^th 2011By Eating Well

Sautéed summer squash, onions and peppers in traditional Southwestern dish work as a side dish or as a vegetarian filling for tacos.

March 7^th 2011By Eating Well

Eat this healthy and delectable side dish with squash, rice, and fennel. Grated butternut squash adds color and nutrients to this brown rice pilaf. Greeks like to use winter squash, especially pumpkin, to make savory and sweet pies, fritters and croquettes, casseroles and myriad other dishes with fall's telltale vegetables, but these dishes are virtually unknown outside the country. It's traditionally made with pumpkin, but since most pumpkins in the U.S. are grown for carving jack-o'-lanterns (and not for cooking), we've modified the recipe to work with readily available butternut squash. The original dish calls for Greek pilaf rice, a short-grained, polished rice that is hard to find outside the country, so we've substituted instant brown rice.

March 7^th 2011By Eating Well

Eat this nutritious side dish with butternut squasgraih and barley. Orange vegetable, whole grain, it's a one-two punch.

March 7^th 2011By Eating Well

Bold flavors combine in this easy side dish that features broccoli rabe in a starring role.