Make a side to match any kind of main in 20 minutes or less with these great recipes.
The crisp, fresh green beans and smooth, tender potatoes create nice texture contrast, and the easy sauce is a good match
for nearly any main-dish flavor. It would make an especially great side for roasted chicken, whether our five-star homemade version or time-saving rotisserie chicken from the supermarket.
View Recipe: Green Beans and Potatoes in Chunky Tomato Sauce
Bitter greens like broccoli rabe make a good counterpoint to rich, creamy cold-weather dishes. This dish has a sort-of-Italian
feel, but you can substitute a little chopped canned chipotle pepper for the red pepper and better match Mexican and Southwestern dishes, or use sesame oil and Sriracha for Asian ones.
View Recipe: Spicy Garlic Broccoli Rabe
The key to great Brussels sprouts is to cook them a very short time or a very long time―you want to either maintain their
fresh crispness or slowly caramelize their natural sugars. This recipe takes the short route, cooking the whole dish in just
nine minutes. Crisp, salty, meaty, pan-fried prosciutto balances the sprouts' vegetal character, and a simple lemon-butter
dressing brightens the flavor. Try this dish with a quick soup or stew for a great winter dinner.
View Recipe: Brussels Sprouts with Crisp Prosciutto
The sweetness and tartness of citrus provides a nice respite from the earthy and hearty flavors of most other winter produce. This simple dish dresses raw orange and red onion with just olive oil for a nice, light flavor whose acidity and pungency
make an excellent counterpoint to cold-weather dishes made from fattier cuts of meat, such as beef stew.
View Recipe: Orange and Red Onion Salad with Red Pepper
Our basic recipe for Creamy Potato Salad is scrumptious as is. If you're looking to spice things up, try one of our three
variations: Sour Cream-Dill, German-Style, and Lemon-Herb.
View Recipe: Creamy Potato Salad
Spice this basic recipe up with one of our three variations: Spicy Chile and Garlic; Dijon, Thyme, and Pine Nut; Cheddar-Beer
View Recipe: Lemon-Parmesan Broccoli
For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent,
the zucchini is done. To spice up this basic recipe try one of our three variations: Parmigiano-crumbed, Caprese "Salsa",
or Mint Gremolata.
View Recipe: Grilled Zucchini with Sea Salt
Miso is a thick soybean paste with a salty, slightly sweet flavor. Look for it in the refrigerated part of the produce section
or with the dairy products, or substitute soy sauce.
View Recipe: Sesame-Miso Cucumber Salad
This recipe is not only quick, but also versatile. Try one of our three variations to spice things up: raisin and pine nut,
sesame-ginger glazed, or lemon-tarragon.
View Recipe: Asparagus with Balsamic Tomatoes
Try our basic recipe and you will find a your new favorite side dish. Try one of our variations like Lemon and Pecan; Sesame,
Garlic, and Ginger; and Garlic and Pecorino and you will find there are limitless possiblities for this dinnertime standby.
View Recipe: Sautéed Brussels Sprouts with Bacon
Try one of our variations on this basic recipe. Mix with cooked farfalle pasta to make Spinach-Pasta Salad. Try increasing
the garlic to three thinly sliced cloves, heat the vinaigrette over medium-high heat and saute with onion and garlic for two
minutes before tossing in fresh spinach to create Wilted Spinach. Another option, microwave 4 (6-ounce) Yukon gold potatoes
for 13 minutes or until tender, prepare wilted spinach before dividing among potatoes. Then top each with 1 1/2 tablespoons
crumbled feta for Spinach Baked Potatoes.
View Recipe: Spinach with Garlic Vinaigrette
This impressive-looking dish is easy and fast, and thanks to the pungent onion and meaty Parmesan, it has big flavor. Zucchini
works just as well as yellow squash here, but be gentle when stirring so you don't break the ribbons. A grilled meat, especially
pork or beef, is the best kind of main dish for this side.
View Recipe: Yellow Squash Ribbons with Red Onion and Parmesan
Take a quick jaunt to the south of France with this fiber-rich, no-cook salad. Fresh herbs and the powerful flavor of olives
mellow the earthiness of chickpeas, making a dish that tastes lighter than it looks. Make the salad a few hours ahead if you
can; the longer it marinates in the dressing, the more flavorful it will be. This dish completes a vegetarian meal nicely
when paired with a quick meatless main like pasta or grilled portobellos.
View Recipe: Chickpea Salad with Provençal Herbs and Olives
This salad tastes fresh, fresh, fresh, with a hint of tangy creaminess from the crème fraîche that also makes it feel indulgent.
It's a perfect summertime dish since it relies on the sweetness of fresh green beans and tomatoes, so you should serve a summery entrée alongside it.
View Recipe: Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing
Healthy doses of bitter arugula, fresh mint, and salty pecorino keep these peas interesting. Fresh green peas have amazing
flavor, but if you don't feel like shelling, or if they're out of season, you can thaw out some frozen ones. The salad pairs
best with an entrée that's meaty but not too heavy, like a sautéed pork dish.
View Recipe: Fresh English Pea Salad with Mint and Pecorino
Huge flavor and an edible container make this dish perfect for a casual potluck or picnic, or a workday lunch. But with or
without its lettuce-leaf cups, this Mediterranean salad becomes the highlight of whatever meal it's a part. Serve with grilled
kebabs of any kind, such as this one, which uses the same pomegranate-orange dressing as the salad.
View Recipe: Couscous Salad Cups
Protein- and iron-rich kale is unique among greens in that it retains some crispness and crunch even after long cooking. This
dish takes just 15 minutes and doesn't need much effort once it gets started, so you can tend to the main course while it
cooks. A superfast chicken dish makes a good main, and lets you put a full home-cooked meal on the table in about 20 minutes.
View Recipe: Kale with Garlic and Peppers
Eating edamame straight out of the pods is a great snack, but the little bean's culinary possibilities go far beyond that.
When pureed, it makes a smooth and flavorful dip that here adds white beans for sophisticated flavor (you can use chickpeas
instead for a more hummus-like dip). Try it with sliced fresh veggies before your next entrée―it'll make family dinner feel
more like a cocktail party.
View Recipe: Edamame Dip
Don't be intimidated by the beautiful curling ribbons of asparagus―all you need to create them is a vegetable peeler. This
no-cook recipe highlights the fresh flavor of asparagus with creamy and tangy goat cheese, and is a wonderful springtime dish.
Try it with chicken―a great partner for spring flavors.
View Recipe: Asparagus Ribbons with Lemon and Goat Cheese
Meat isn't exactly the first thing that comes to mind to pair with fruit, but salty, chewy prosciutto and sweet, juicy honeydew
and cantaloupe are a magical combination that's a staple of the antipasto platter. This salad works nicely as either an appetizer
before or a dessert after a superfast Italian pasta.
View Recipe: Melon and Prosciutto Salad with Parmigiano-Reggiano
A simple fruit salad dressed with yogurt and jam, this recipe is a great way to get kids involved in the kitchen―they'll love
its sweet flavor, and even a toddler can help stir together the dressing and toss it with the fruit. Even out of season, the
salad will remind you of summer, so pair it with a superfast summery or grilled recipe.
View Recipe: Majiggy Fruit Salad
This six-minute side is amazingly versatile: Try red onion or shallot in place of leek, and any tender, quick-cooking vegetable―broccoli,
bell pepper, green beans, or whatever's on hand―for the squash. The tangy feta makes a good contrast with any light-bodied
main course, such as these superfast recipes for halibut and salmon.
View Recipe: Sautéed Baby Squash with Basil and Feta
The mayonnaise-laden (and usually store-bought) version of this slaw is a popular picnic food. Our healthier version uses
a lemon-maple vinaigrette and adds juicy pineapple for extra interest. Make it a day or two ahead for a picnic or tailgate, or pair with grilled anything―pork chops, steaks, burgers, or bratwurst.
View Recipe: Carrot-Pineapple Slaw
This wonderfully hearty soup takes all of eight minutes to cook, and can make a hearty meal on its own paired with corn bread
or a salad. But its best dinnertime partner is a just-as-quick sandwich. Try one of our superfast or 5-ingredient recipes.
View Recipe: Summer Corn and White Bean Soup
Also known as baby broccoli, Broccolini has a very similar flavor to its close cousin broccoli, but its long, thin stalks
make it nice and crunchy. With ginger and mirin, this dish has Asian flavors, but its best partner would be a noodle dish from anywhere in the world.
View Recipe: Ginger-Garlic Broccolini
This four-minute, ridiculously easy recipe yields surprising flavor. And it's adaptable to any menu: Make as-is with Mediterranean dishes, swap in sesame oil for olive with an Asian entrée, or sub finely chopped ancho chile for the red pepper flakes with Mexican mains.
View Recipe: Broccoli with Red Pepper Flakes and Toasted Garlic
Chopped shallots and fresh thyme and parsley come together with quick-cooking couscous for a versatile, no-fuss side dish.
View Recipe: Herbed Couscous Pilaf
If you can't find precooked farro, substitute precooked or boil-in-bag brown rice. Start with our basic recipe and then try
one of our tasty variations: Tomato and Cucumber; Basil and Corn; or Onion, Feta, and Bell Pepper.
View Recipe: Parsley-Farro Salad
Sweet golden raisins and nutty roasted garlic pair beautifully with broccoli rabe. Try one of our variations: Broccoli Rabe with Polenta Croutons, Broccoli Rabe with Sesame and Soy, or Broccoli Rabe with White Beans and Parmesan.
View Recipe: Broccoli Rabe with Garlic and Golden Raisins
Ready in just two simple steps, this orzo side is a great additional to a variety of meat-based main dishes. Try one of our
variations: Orzo with Garlicky Spinach, Orzo with Tarragon and Peas, or Orzo with Sun-Dried Tomato and Basil.
View Recipe: Orzo with Pecorino and Mushrooms
Enjoy this easy and delicious side of baby potatoes mixed with fresh and flavorful veggies. Try one of our variations: Baby Potatoes with Arugula Pesto, Baby Potatoes with Warm Bacon Vinaigrette, or Baby Potatoes with Kale and Garlic.
View Recipe: Baby Potatoes with Tomato-Corn Sauté
Instead of mint, tarragon or basil would be equally delicious. If desired, top with fresh lemon rind for a little extra zing.
Try one of our variations: Red Pepper and Pesto Green Beans, Ginger-Sesame Green Beans, or Green Beans with Stewed Tomatoes and Spices.
View Recipe: Steamed Green Beans with Lemon-Mint Dressing
This simple side may be just the ticket to get you past your childhood aversion to cauliflower. The dijon-cider vinaigrette
is what really seals the deal.
View Photo: Cauliflower and Fennel with Dijon-Cider Vinaigrette
You'll be amazed at the amount of flavor we packed into this veggie side dish.
View Photo: Cauliflower with Warm Garlic-Anchovy Dressing
Use the freshest lemons available to you for this dish.
View Photo: Cauliflower with Lemon-Caper Vinaigrette
There's a pleasant warmth to this Indian-inspired side dish, thanks to a gentle blend of spices.
View Photo: Cauliflower with Warm Curry Dressing
Thinly slice the pepper and onion so they cook quickly. Cashews make an easy sub for the almonds.
View Recipe: Fried Brown Rice with Red Pepper and Almonds
This simple side lends a hearty, down-home feel to dinner.
View Recipe: Mushroom and Pine Nut Fried Brown Rice
Make sure the wok has reached the proper temperature before you add any ingredients.
View Recipe: Fried Brown Rice with Snow Peas and Peanuts
The walnuts add a unique crunch to this quick and easy side dish.
View Recipe: Zucchini and Walnut Fried Brown Rice