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Side dishes

Explore 2691 recipes, 1 project, 91 articles, 58 galleries, 398 videos, and more

Mexican Creamed Corn

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Baked Tomatoes, Squash, and Potatoes

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Quinoa and Corn Salad with Pumpkin Seeds

Ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 medium garlic clove, minced or pressed
  • 1/2 cup extra-virgin olive oil
  • Sea salt
  • 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)
  • 2 ears corn, kernels cut from cob
  • 1 medium red pepper, cored, seeded, and diced
  • 1 large cucumber, peeled, halved lengthwise, seeded, and diced
  • 3 scallions, thinly sliced
  • 1 large jalapeno pepper, seeded and diced
  • 1/4 cup roughly chopped fresh cilantro leaves
  • 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
  • 2 ripe medium tomatoes, cored and cut in thin wedges
  • 1 ripe avocado, pitted and thinly sliced
  • 1 lime, cut in wedges
  • 1/4 cup pumpkin seeds, toasted
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Grilled Polenta and Balsamic Mushrooms

Ingredients
  • 6 portobello mushrooms (about 1 pound), stems and caps separated, halved if very large
  • 2 garlic cloves, coarsely chopped (about 1 tablespoon)
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 teaspoon coarsely chopped fresh thyme
  • 1 1/2 teaspoons coarse salt
  • Freshly ground pepper, to taste
  • 1/3 cup balsamic vinegar
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1/2 cup homemade or low-sodium store-bought chicken or vegetable stock
  • 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into 1-inch-thick rectangles or triangles
  • 2 cups arugula (2 ounces)
  • 8 ounces Parmigiano-Reggiano, shaved
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Sprouted Summer Salad

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Jicama and Orange Salad with Citrus-Cumin Vinaigrette

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Peaches, Basil, and Red Onion

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Tabbouleh

Ingredients
  • 1 cup bulgur wheat
  • 4 plum tomatoes, finely chopped, with their juice
  • 1 3/4 cups finely chopped fresh flat-leaf parsley (about 2 medium bunches)
  • 4 scallions, finely chopped
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 3/4 teaspoon coarse salt
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper
  • 2 tablespoons finely chopped fresh mint
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Chilled Corn and Crab Salad

Ingredients
  • 2 tablespoons olive oil
  • 3 cups fresh corn kernels (from about 6 ears of corn)
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 2 tablespoons fresh lemon juice
  • Pinch of sugar
  • 1 teaspoon minced, seeded hot red chile, such as red Thai chile
  • 3 ounces lump crabmeat (about 3/4 cup)
  • 1 tablespoon coarsely chopped fresh basil, plus small leaves for garnish
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste
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Chilled Sesame Spinach

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