A lemony vinaigrette gives roasted parsnips, onions, and sweet potatoes a welcome brightness and freshness.
Try using a combination of purple, yellow, and green beans for an even more colorful side dish, perfect alongside grilled burgers.
This hearty salad is easily doubled if you're feeding more than two.
This grain-free dish is a favorite in the Willy Street Co-op's Delis. If you prepare it with gluten-free Dijon mustard, the final dish will be gluten-free.
Good springtime asparagus doesn't need a lot of preparation to become a stellar part of a meal.
This palate-cleansing salad balances out rich winter meals. The recipe calls for the vegetables to be thinly sliced, and a mandoline would come in handy here.
Winter root vegetables turn sweet and packed with flavor when roasted, and when lightly coated in maple syrup, they turn into a stand-out side dish.
This flavorful and hearty side dish is a perennial favorite at the Willy Street Co-op, and is perfect for the Thanksgiving table!
The key to light, fluffy mashed potatoes is a potato ricer: it gently turns the potatoes into tiny flakes, leaving you with perfect mashed potatoes.
Nutty toasted pecans are a nice complement to Brussels sprouts.
Eggplant doesn't need a lot of preparation to taste great. Specialty varieties like Lilac Bride often lack the astringent flavor and big seeds that Italian Globe eggplant sometimes has.
This fresh and crunchy potato salad is accented with spring and summer vegetables, a great dish for upcoming picnics and potlucks.
Creamy, crispy bunched turnips are delicious when roasted with a simple glaze.
Roasting is not the usual treatment that radishes get, but try it once, and you'll see they're amazing. The bitterness disappears, and they turn tender and juicy. Combined with roasted potatoes and fennel, and lemony brown butter, you've got quite a dish.
Turkish people know how to cook vegetables like no one else, and these incredible zucchini fritters are no exception. Served with an easy salad of sliced tomatoes drizzled in olive oil, this is a perfect summer meal.
With minimal preparation and not too many ingredients, this is a great way to enjoy dandelion greens.
Quick, delicious, fresh, and actually tastes like take-out (really REALLY good take-out)!
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.
This would be great served instead of a salad with pizza or pasta or other Italian meals. Omit the strips of salami for a vegetarian dish.
When mellowed by roasting, using two entire heads of garlic seems perfectly reasonable! This broccoli dish is a real crowd-pleaser.
This rich and creamy sweet potato dish would be welcome at Thanksgiving dinner. Using a mandolin makes quick work of slicing the sweet potatoes.
Baked sweet potatoes are delicious on their own, but this miso-scallion butter takes them over the top!
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.
Broiling the eggplant after coating it with miso turns it crispy and creamy all at the same time.
Grilled corn on the cob is incredible when slathered in summerly basil compound butter!
Radishes get special treatment here: sautéed with snap peas and butter, then glazed with orange juice and dill! Yum.
Japanese cuisine often features young bunched turnips. This recipe is a nice way to highlight their mild flavor.
Bunched turnips are the small, delicately flavored turnips that appear in Produce in spring. They are delicious raw, or gently glazed as in this recipe.
A more sophisticated, but still just as yummy, french fry.
These just may be the most delicious mashed potatoes ever.
Burdok, sweet potatoes, turnips, or other root vegetables would be good substitutes for the ones listed below. Avoid beets though, as they would turn your dish scarlet.
It doesn't get any easier than this!
Perfect served as a hearty side dish, but also delicious over ricotta-filled ravioli.
Roasting sweet potatoes in coconut oil enhances their delicate caramelized flavor.
Slowly braised, zucchini turns rich, silky, and absolutely delicious. Just as nice at room temperature if you want a cool dinner.
Serve as is, or garnish with a chopped hard-boiled egg or a squeeze of lemon. Preparing asparagus simply, with its best friend the lemon, allows it to shine.
This is an incredible way to enjoy asparagus. The walnut crema will keep well covered in the fridge for a few days, and is nice with pasta when asparagus isn't in season anymore.
This dish is quite popular in France and is made using celery root, a vegetable that's underutilized in the States. If you're not familiar with it, this dish is sure to make you a fan.
A refreshing salad to complement a heavy winter meal.
The carrot ginger-dressing is a snap to make and is the perfect complement to the salad's creamy avocado and soft Bibb lettuce. You'll have extra dressing which works out well because you'll want to pour it on everything!
This is a great and easy supper that melds three fall/winter favorites together into one yummy dish.
Simple simple simple. Tasty tasty tasty.
Parsnips + butter + pan + delicious!
This healthy, tasty side dish recipe comes from the Minas Gerais of Brazil. They go with almost anything!
Awesomely tasty greens with a kick.
A favorite from the Willy Street Co-op's deli case.
Serve alongside a salad, chicken, lamb... whatever you like. These shallots are phenomenal. If you're an onion lover like me, you might not even bother to pair them with anything!
The sweetness of the satsuma glaze provides a lovely counterpoint to the bitterness of the endive. This is a festive holiday side dish.
A wonderful dish that is excellent over rice, couscous, or quinoa.
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