Sides & Salads
Roasted oranges lend a caramelized sweetness to this hearty lentil salad. Serve over a bed of peppery greens such as watercress or arugula.
Fennel and carrots are seared and then simmered in a spicy tomato-based broth for a vegetable dish that can be served as a side or spooned over grains for a light meal.
This recipe, by Katherine Adkins, was awarded "Best Starter/Side" in VT's 2014 Reader Recipe Contest. This elegant side dish mimics beef tartare with slow-roasted tomatoes standing in for meat. “As my knowledge of spices has improved, so has my creativity,” Adkins says. “I’ve begun trying to make up recipes as I go, which was the case when I decided to take a new spin on beef tartare. Roasting the tomatoes gave them a full flavor and the meaty aesthetic I desired while remaining true to the main ingredient.”
Dried fruit and smoky tempeh bacon fill out a side dish that will have everyone asking for seconds.
Artichoke hearts and a blend of Cheddar and Parmesan cheeses make a delicious savory side dish.
Cutting cauliflower into flat slices instead of florets guarantees deep browning and intense caramelized flavor.
This medley of Mediterranean flavors is a great make-ahead dish for company—all you have to do is sauté the spinach just before serving.
Finely diced raw butternut squash is stirred into warm wild rice so that it cooks slightly but still stays firm. The resulting salad gets chilled, then topped with a roasted fruit and vegetable medley.
Tender grilled eggplant is delicious with herbs and olive oil.
This fall slaw is packed with surprises: cilantro, citrus, and crunchy-sweet apples.