Enjoy our favorite MyPlate-inspired starchy side dishes that are the ideal compliment to a delicious main dish.
Cooking Light is working with the Partnership for a Healthier America and USDA’s MyPlate to give anyone looking for healthier options access
to thousands of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate,
visit www.choosemyplate.gov. Find recipes at http://pinterest.com/MyPlateRecipes/.
Starchy vegetables include potatoes, corn, and peas, while whole grains include brown rice, quinoa, and whole wheat pastas.
First up is our recipe for Classic Mashed Potatoes. These creamy, fluffy, kid-friendly mashed potatoes get their texture from butter, milk, and a touch of sour cream. If you're looking to try something just a little different, replace a few potatoes with celeriac (also known as celery root). Most kids love the sweet flavor, and celeriac is full of vitamins.
View Recipe: Classic Mashed Potatoes
Lime adds a pleasant splash of tartness to this quick side dish of brown rice.
View Recipe: Brown Rice with Sesame
Made with peppery arugula, kalamata olives, fresh herbs, and lemon, this potato salad will stand out among the other side
dishes at your next gathering.
View Recipe: Lemon-Herb Potato Salad
The perfect side-dish companion to a variety of meat-based main dishes, including fish, chicken, and steak, this quinoa recipe
is simple and delicious.
View Recipe: Quinoa with Toasted Pine Nuts
Fresh, sweet summer corn requires no cooking, which makes this corn salad a particularly appealing warm-weather side dish
for grilled fish, poultry, or meat.
View Recipe: Fresh Corn Salad
You won't want to miss these sweet potato chips. You'll need a mandoline to slice the potato thin enough to crisp. The results
are delicious and easy, sans the hassle of the oven.
View Recipe: Microwave Sweet Potato Chips
The mesquite wood chips bring a strong smoky flavor to the potatoes, but the vinaigrette balances it out, especially when
the kalamata olives are added to the mixture. To bring more heat to the potato salad, you can add cayenne or red chili flakes.
View Recipe: Smoked Potato Salad
Brightly colored flavored oil coats the quinoa grains and lends the salad fresh chive flavor. Refrigerate leftover oil to
use as a dressing to drizzle over grilled fish or summer vegetables. Garnish with whole fresh chives, if desired.
View Recipe: Quinoa, Corn, and Tomato Salad with Chive-Infused Oil
These rosemary potatoes taste as if they were roasted in the oven–but take only half the time making them a versatile and
easy side dish.
View Recipe: Rosemary Potatoes
Light mayonnaise and nonfat Greek yogurt add creaminess without excess fat to this fingerling potato salad.
View Recipe: Creamy Potato Salad
These peppery-sweet potatoes are delicious with roasted meats. Cooking them at a high heat makes their interior tender just
as the sugar-and-spice coating begins to caramelize and brown the outside.
View Recipe: Spicy Sweet Potato Wedges
If you can't find precooked wild rice, substitute boil-in-bag or precooked brown rice.
View Recipe: Wild Rice and Carrots
If you want to make this potato salad ahead, prepare the recipe through step two. Once the potato mixture is completely cooled,
cover and refrigerate. Toss with fresh arugula just before serving so the greens don't wilt or get bruised.
View Recipe: Lemon-Arugula Potato Salad
These roasted fingerling potatoes are perfect for a weeknight meal with company: quick and convenient, but still dressy. Bake
the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through.
View Recipe: Roasted Rosemary Fingerling Potatoes
A garlic and lime sauce adds delicious flavor to grilled corn, making for a perfect barbecue side.
View Recipe: Garlic-Lime Grilled Corn
This quick and easy dish makes good use of summer's bumper zucchini crop.
View Recipe: Grilled Zucchini Bulgur Pilaf
Bulgur provides an excellent base for the vibrant colors and crisp flavors of the tomatoes and cucumbers.
View Recipe: Tabbouleh-Style Bulgur
Want to add a bit of heat to dinner? Substitute 1 tablespoon of mined jalapeño for the bell pepper.
View Recipe: Bell Pepper and Corn Sauté
Cut the potato wedges roughly the same size to ensure even roasting.
View Recipe: Roasted Potato Wedges
Refrigerated presliced potatoes slash tons of prep and cook time. The combo of Gruyère and Parm-Regg cheeses is delicious,
but you can use all one type if you prefer.
View Photo: Easy, Cheesy Potato Gratin
Your kids will adore the flavors of these homemade sweet potato steak fries, and you'll love how simple they are to prepare!
View Photo: Sweet Potato Wedges
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
If you don't want to use pistachios, sub in almonds instead.
View Recipe: Mint and Pistachio Tabbouleh
The walnuts add a unique crunch to this quick and easy side dish.
View Recipe: Zucchini and Walnut Fried Brown Rice
Toasted pecans bring a nutty and sweet crunch to this rice pilaf.
View Recipe: Brown Rice Pilaf with Pecans
To get the creamy consistency of the corn without the unnecessary calories, we added flour to thicken up the milk.
View Recipe: Creamed Corn
The sweetness of red grapes tones the acidity of white balsamic vinegar to create a balanced side.
View Recipe: Balsamic and Grape Quinoa
We love the color and texture of red quinoa, but regular quinoa also works well.
View Recipe: Nutty Almond-Sesame Red Quinoa
To know when the quinoa is done, look to see if the liquid is absorbed and tiny curly tails are emerging from the seeds.
View Recipe: Lemon-Snap Pea Quinoa