This asparagus recipe makes an excellent starter or side dish for a celebratory meal, but is simple enough for weeknights as well. Brush the prosciutto with a bit of Dijon mustard for extra tanginess, if you wish.
This savory salad makes a great vegetarian main or side dish. You can use different colors of cauliflower for a colorful twist if you like.
Roasted radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor. Serve by themselves or in a salad of hearty greens.
Serve these spiced Cumin Roasted Beets as a side dish hot in a bowl or at room temperature over a bed of greens.
Brussels sprouts have a pronounced and sweet nutty flavor, quite unlike cabbage although the two are closely related. They are traditionally served at Thanksgiving and Christmas. These Brussels sprouts are certain to become a staple of your holiday table.
This is the traditional stuffing that I grew up on. For people throughout the country with New England roots, stuffing made with Bell’s Seasoning is the classic Thanksgiving dish. Bell’s Seasoning, one of the oldest American spice mixes, was created by William G. Bell of Newton, Massachusetts, in 1867. The earthy blend of rosemary, oregano, sage, ginger, marjoram, thyme, and pepper is an old family recipe that remains unchanged to this day.
What a super easy way to cook this Thanksgiving staple. Make these sweet potatoes while your turkey is cooking and focus on the other side dishes that make up your Thanksgiving feast.
For this recipe I chose not to peel the squash, but you may go ahead and peel it if you want.
These lentils are excellent with roasted fish, lamb or poultry. Serve with or without rice.
This healthy salad is dense, delicious, and full of fiber, plus it travels to work quite well.
