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Side dishes

Explore 2690 recipes, 1 project, 91 articles, 58 galleries, 397 videos, and more

Whole-Wheat Flatbreads with Lamb and Yogurt

Time:45 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 1/2 pounds ground lamb
  • 1/4 cup olive oil
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 2 teaspoons coarse salt
  • 3/4 cup water
  • 1/4 to 1/2 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 3 garlic cloves, chopped
  • 1 large white onion, thinly sliced lengthwise
  • 3 tablespoons fresh lemon juice, plus 2 teaspoons finely grated lemon zest (from 1 large lemon)
  • 1/2 cup pine nuts, toasted
  • 1 3/4 cups Greek (2 percent) or regular yogurt
  • 1 cup fresh mint leaves, torn
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Buttered Savoy Cabbage

Time:20 mins
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Herb Salad

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Stir-Fried Noodles with Eggplant and Basil

Time:20 mins
Ingredients
  • 8 ounces lo mein noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon light-brown sugar
  • 4 teaspoons vegetable oil
  • 1/2 pound Japanese or other small eggplant, halved lengthwise and sliced 1/4 inch thick
  • 5 scallions, white and green parts separated and thinly sliced
  • 3 garlic cloves, minced
  • 1/3 cup fresh basil leaves, torn, for serving
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Broken Noodles with Tomato Sauce and Ricotta

Time:15 mins
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Toasted-Coconut Rice

Time:35 mins
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Rice-Stuffed Cabbage

Other Ideas:
Savoy cabbage, White rice
Ingredients
  • 1 large head savoy cabbage (about 2 3/4 pounds)
  • Coarse salt
  • 2/3 cup long-grain white rice
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for sheet
  • 2 ounces dried currants (1/2 cup)
  • 1 small bunch Swiss chard (about 3/4 pound), leaves removed from stems and reserved, stems peeled and cut into 1/4-inch dice
  • 1/2 cup water
  • 1 medium onion, finely chopped (1 cup)
  • 1 bunch spinach (8 ounces), stems removed
  • 4 ounces dried apricots, finely chopped (3/4 cup)
  • 1/4 cup pine nuts, toasted
  • 1 small bunch fresh flat-leaf parsley, coarsely chopped (about 1 cup)
  • 2 large eggs
  • 2 teaspoons red-wine vinegar
  • 1 1/2 ounces (3 tablespoons) unsalted butter, softened
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Orange-Scented Cranberry Sauce

Time:30 mins
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Cauliflower-Lentil Curry

Other Ideas:
Cauliflower, Fit to Eat, Lentils
Ingredients
  • 1/4 cup thinly sliced red onion
  • 1 cucumber, quartered lengthwise, seeded, and cut crosswise into 2-inch pieces (1/2 cup)
  • 1/4 cup distilled white vinegar
  • 1/4 cup fresh lime juice (from about 4 limes), plus lime wedges for garnish
  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 medium fresh green chile, seeded, and finely chopped (2 tablespoons)
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon coarse salt
  • 1 tablespoon tomato paste
  • 1 cup dried red lentils
  • 1 medium russet potato, peeled and cut into 1/2-inch pieces (1 cup)
  • 1 1/2 cups cauliflower florets
  • 1 3/4 cups homemade or low-sodium store-bought chicken stock
  • 1/2 cup water
  • 2 cups cooked jasmine rice
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String Bean, Arugula, and Pasta Salad

Ingredients
  • 4 ounces green beans, trimmed
  • 4 ounces yellow wax beans, trimmed
  • Coarse salt
  • 1 pound curved, dried pasta, such as conchiglie, orecchiette, or other medium curved shapes
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • Freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 ounce pine nuts, toasted and coarsely chopped (1/4 cup)
  • 1 1/2 ounces Parmesan cheese, 1/2 ounce finely grated (1/2 cup), 1 ounce shaved with a vegetable peeler (1/2 cup)
  • 1 ounce (1 1/2 cups) baby arugula
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