Tag: sensational sides

Orange Delights: 6 Carrot-Centered Side Dishes

by in In Season, Recipes, April 27th, 2017

Carrots are in-season (now and for nearly the rest of the year) and it’s time to give these bright-orange beauties a real spot on the dinner table. We might be used to mincing and dicing carrots into oblivion for use in fried rice or shepherd’s pie, but they can be the star in a stellar side dish, best prepared simply to enhance their sweet, earthy flavor.

Steamed Carrots with Lemon-Dill Vinaigrette
Forget about dicing or shredding. Left in their full-form glory, these sophisticated knife-and-fork carrots are steamed until tender and dressed with a sweet and tangy sauce of honey, lemon, Dijon mustard and red wine vinegar.

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Get Your Green On with Springtastic Side Salads

by in Recipes, April 6th, 2017

Though April might have a few gray days and spring showers in store for us, it’s well worth it for all the green goods we get to enjoy at the farmer’s market and on our plates. And one of the best ways to showcase the herbs and vegetables of the season is also the simplest: a salad. Here are 6 side salads to enjoy this spring.

Avocado-Herb Salad with Goat Cheese

Tiffani Thiessen’s dish features avocados, cherry tomatoes, cucumber, parsley and chives for a refreshing medley of flavors and textures. In place of a dressing, the salad is lightly tossed in olive oil, salt and lemon juice, and topped with goat cheese.

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6 Memorial Day Sides That’ll Get More Attention Than the Mains

by in Holidays, Recipes, May 26th, 2016

Layered Cornbread SaladJuicy charred burgers and ketchup-slathered hot dogs may drive the initial attention to your Memorial Day cookout, but these showstopping side dishes are sure to make folks stay. More inventive than your average mayo-clad coleslaw, each of these bright, summery sidekicks will quickly disappear from the first backyard bash of the season.

Give your cookout side the trifle treatment for a true sight to behold: Food Network Magazine’s Layered Cornbread Salad. With stack after stack of cornbread, black-eyed peas, tomatoes, peppers, cheese and more, this multilevel creation is tied together with a creamy sauce spiked with lime juice and chili powder.

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Picnic-Ready Pasta Salads with Hundreds of Sky-High Reviews

by in Recipes, May 19th, 2016

Tomato Feta Pasta SaladPasta salad is a matter of immense importance in the summer months, especially for picnicking purposes. And if you’re going to toss one together and have it stand up to mouthwatering grilled mains and more, it better be good. Get our top never-fail, 5-star pasta salad picks that our fans rely on all summer long.

Tomato Feta Pasta Salad
In between mouthfuls of fusilli, you’ll spear bites of salty feta, Kalamata olives and juicy ripe tomatoes. Oh, and you’ll find no mayo here; the spiraled noodles will soak up a vinegar-spiked, sun-dried tomato-packed dressing in its place.

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Counting Down the 5 Quickest Spring Side Dishes Ever

by in Recipes, May 12th, 2016

Healthy Broccoli Roman StyleWinter may have been all about comforting one-pot dinners, but spring is the time to dig yourself out of that rut by pairing main dishes with bountiful, seasonal sides — and fast. This week we’re counting down the season’s best super-quick side dish picks. Each of them elevates whatever main dish they’re served beside, and they all come together in under a half-hour. How’s that for a weeknight?

25 Minutes: Healthy Broccoli Roman Style

Bring explosive flavor — while keeping things on the healthy side — to broccoli florets by adding panko breadcrumbs, lemon zest, garlic, white wine and chili flakes to the mix.

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6 Recipes That Prove Smashed Is the New Mashed

by in Recipes, May 5th, 2016

Cheesy Smashed PotatoesSilky mashed potatoes, pulverized peas and more smooth sides spell out pure comfort, and it’s no wonder why  these stick-to-your-ribs instances of mashed glory line our holiday tables year after year. Really anyone can eat them (we mean it, even babies can), but just because you can mash something to a different state of matter, doesn’t mean you always should. Before obliterating your veggies beyond recognition, those who dig more texture in their food should exercise some restraint and adopt a chunkier approach: what we like to call the “smash.” And we’ve got the most-smashing ways to do it right here.

Pounding and pureeing and ricing potatoes works when your side of mashed will hold a lake of gravy, but going the smashed route imparts the root veggie side with a whole lot more character. Rachael Ray doesn’t get carried away with the mashing of her Cheesy Smashed Potatoes, which are loaded with cheddar, sour cream and chives for the ultimate year-round side.

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Why Spring Is the Best Time to Get Kids to Eat Their Veggies

by in Recipes, April 28th, 2016

Garlic Oil Sauteed Pasta with BroccoliIf your kids turn up their noses at the mere sight of their vegetables night after night, do not fear. A bounty of peak-season spring produce is here to change all that. Now that green beans, broccoli and more veggies are at their finest, there’s never been a better time for your kids to learn to love them — and we’ve got just the dishes to make it happen.

Broccoli

Big, bad broccoli gets a bad rep among the little ones, but Melissa d’Arabian’s Garlic Oil Sauteed Pasta with Broccoli will change their minds. Tossing it together with crowd-pleasing pasta is a good way to get some good bites of broccoli in. Plus, you can make this easy, hearty recipe as the main course if you amp up the portions.

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6 Sensational Ways to Take Carrots Beyond Snacking

by in Recipes, April 21st, 2016

Roasted CarrotsBaby carrots straight from the bag are the snack of all snacks, but that isn’t all the crunchy carrot is good for. In fact, there are so many things you can do to carrots to take the in-season veggie beyond its snack-time roots.

Roasted

Heat up the oven for one of the easiest ways to prep your carrots. Ina Garten makes her fan-favorite side of Roasted Carrots by splaying 12 carrots on a sheet pan in a piping-hot oven with just olive oil, salt and pepper, and then tossing the finished product with fresh herbs.

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6 Ways to Bundle Up Asparagus This Spring

by in Recipes, April 14th, 2016

Asparagus BundlesWinter may have been the time to bundle yourself up in sweaters and coats, but springtime calls for bundling of a whole different sort. This season, bundle up slender spears of asparagus — which is at its very peak right now — in all kinds of ways. Not only does this all-wrapped-up method mean easy, breezy serving, but it also brings big flavor to fresh, tender spears, which are tall, skinny and made for bundling.

Make a Bacon Blanket

Hey, if you’re going to wrap anything in anything, one of those things should definitely be bacon, right? In her Asparagus Bundles, Trisha Yearwood doesn’t stop at wrapping the asparagus with the salty staple. From there, she douses the dish in a buttery brown sugar-soy sauce mixture before baking.

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How to Eat Salad for Breakfast, Lunch and Dinner (and Not Be Mad About It)

by in Recipes, April 7th, 2016

Greens, Grapes and Granola Breakfast SaladSalad has come a long way — or maybe we’re the ones who have. While the words “finish your salad” followed many of us from meal to meal as children, we’ve thankfully grown out of our resistance to everything green, and our love for a big, hearty, leafy salad has grown massively since then. But, even if you love a good salad, odds are you haven’t eaten it for three square meals a day — until now, that is.

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