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Serving: 2

  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 zucchini, sliced into .-inch-thick rounds
  • ½ yellow squash, sliced into ½ inch thick rounds
  • Kosher salt and black pepper, to taste
  • 2 tablespoons freshly grated
  • Parmesan cheese

Heat oil in skillet over medium-high heat. Add onion and garlic and cook until garlic is fragrant and onions are translucent. Add zucchini and squash, and cook until slightly browned and crisp-tender, about 3–5 minutes. Add salt and pepper.

Top with Parmesan and serve immediately.

From Lol Heenan

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Serving: 6


  • 5 cups chopped green cabbage
  • ½ cup shredded carrots
  • ½ cup shredded purple cabbage
  • 1Fujiapple, finely chopped
  • 1 Granny Smith apple, chopped


  • 3 tablespoons apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup honey
  • 2 tablespoons poppy seeds
  • 1 teaspoon ground mustard
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ lemon

Combine slaw ingredients in medium bowl and set aside. In small bowl, whisk together first 7 dressing ingredients. Pour dressing over slaw and stir until coated.  Squeeze lemon over slaw and refrigerate for 1 hour. Toss before serving.

Note: For a sweeter dressing, use 2 tablespoons frozen lemonade instead of fresh lemon, or drizzle 1 teaspoon honey over each serving.

From Julie Kolpin and Mary Oswald

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Serving 4−6

1 bunch broccoli, washed and cut into florets or

1 head cauliflower, washed and cut into florets

1–2 tablespoons olive oil

Kosher salt

Seasonal herbs

Preheat grill to medium heat. Place broccoli or cauliflower florets in large bowl. Drizzle with olive oil and spices. Mix until coated.  Place in a grilling basket and grill to desired tenderness—approximately 5−15 minutes—stirring often. Remove from heat and serve immediately.

From Amy S. Brown

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Serving: 2–3

1 pound asparagus (about

1 bunch), washed and trimmed

1 tablespoon olive oil

Salt and pepper

Fresh, seasonal herbs

Lemon juice

Preheat grill. In large, resealable plastic bag, mix olive oil, salt, pepper and fresh herbs until combined. Add asparagus stalks and shake to coat. Grill over high heat for 2 to 3 minutes, or until tender, turning once. Sprinkle with lemon juice and serve immediately.

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