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Side dishes

Explore 2692 recipes, 1 project, 91 articles, 58 galleries, 400 videos, and more

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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Fava Bean Salad with Roasted-Garlic Vinaigrette

Ingredients
  • 1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups)
  • 1 head garlic, 1/2 inch cut off top to reveal cloves
  • 1 tablespoon extra-virgin olive oil
  • 2 cups fresh corn kernels (from 2 ears of corn)
  • 1 medium cucumber, quartered lengthwise and thinly sliced
  • 3 tablespoons red-wine vinegar
  • 3/4 teaspoon coarse salt
  • 1/2 red onion, thinly sliced (1/2 cup)
  • 1/4 teaspoon red-pepper flakes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3/4 cup (2 ounces) walnuts, toasted and chopped
  • 2 ounces feta cheese, crumbled
  • Freshly ground pepper, to taste
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Cantaloupe and Avocado Salad with Honey-Lime Dressing

Time:25 mins
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Warm Wheatberry Salad

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Parsley Leaf Salad

Ingredients
  • Freshly ground pepper
  • 1/4 cup pine nuts
  • 1 tablespoon extra-virgin olive oil
  • 1 navel orange
  • 1/2 teaspoon sherry vinegar or red-wine vinegar
  • 1 medium red onion, very thinly sliced into half-moons
  • Pinch of coarse salt
  • 1 tablespoon capers, rinsed and drained
  • 1/4 cup brine-cured black olives, such as Kalamata or Gaeta, pitted and halved
  • 3 cups loosely packed fresh flat-leaf parsley leaves (from about 2 bunches)
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Grilled Zucchini and Summer Squash

Time:20 mins
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