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Side dish recipes

  • Once your grill is fired up, these are dead simple to make, and you can use plaintains of varying ripeness with good results. The riper, yellow and black plantains will be sweeter and more creamy, and green ones will yield a milder taste with a starchy, dry texture.

  • This richly-hued, intensely flavorful kale is a customer favorite at the WIlly Street Co-op's Deli.

  • This salad is spring in a bowl! On its own, it's a perfect dinner for one, and would also serve two to three as a side.

  • Quick, delicious, fresh, and actually tastes like take-out (really REALLY good take-out)!

  • These easy to assemble crostini are topped with ricotta that's packed with early springtime flavors. If ramps aren't available yet, just use spring onions.

  • If you like a little heat, this is a really great variation on traditional mashed potatoes, and are so good, you don't need gravy.

  • Twenty minutes of cooking will yield the most delicious, fragrant, and fluffy rice you've ever had.

  • This classic Creole dish is cooked slowly, with smoky ham hocks to impart a deep, savory flavor. Be sure to start this the night before by soaking the beans overnight.

  • Dirty rice, made with ground pork and chicken livers, is a staple of Cajun cooking. This version is deeply flavored and delicious!

  • This is a simple, hearty, wholesome salad. You might try doubling the dressing so you have some left over - it would be perfect on a green salad as well as this one.