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Side dish recipes

  • Sharp white cheddar, thyme, and both corn and coarse ground cornmeal combine in this flavorful, fluffy corn pudding.

  • Braised in red wine and broth with aromatics, this lamb dish turns fall-off-the-bone tender. It goes perfectly with the root vegetable purée outlined in this recipe, but would also be nice served alongside creamy polenta, classic mashed potatoes, or wide egg noodles.

  • This is a substantial and filling autumnal salad that can easily be served as a main dish.

  • This hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.

  • Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.

  • Grilling or broiling the vegetables in this salsa makes it extra special. It will keep in the fridge for about a week, so double the recipe if you'd like!

  • This is a fun summery fruit salad to play around with. Make it as written, or substitute the peaches for mangoes or another stone fruit. 

  • This peach salsa is nice with tacos and tortill chips, but try it alongside anything grilled, too!

  • This salad is perfect durning that short window when corn is fresh and tender to need barely any cooking, or none at all, and green beans and radishes are also at their peak.

  • If you don't want to heat up your kitchen with the oven, you can skip broiling these stuffed avocados - they're just as delicious at room temperature.