Sides & Salads

A spicy-sweet glaze and the crunch of salty peanuts make this grilled corn one you'll crave

Grilling is a great way to improve the depth of flavor in tomatoes

Okra’s distinctive flavor is enhanced with sweet corn and coconut in this summery dish

If you could capture summer in a bowl, it would be this nectarine salad.

Make a big batch of seasoned, slow-roasted tomatoes one weekend afternoon during tomato season and you won’t regret it. The concentrated tomato flavor will jazz up everything from soup to lasagna.

Swap the lettuce for lentils in this take on the classic Greek salad

Great for a picnic, but pretty enough to serve at a fancy dinner

Raw asparagus brings a fresh green snap to this vegan and gluten-free salad

Dried fruit and smoky tempeh bacon fill out a side dish that will have everyone asking for seconds.

The bright hues of saffron rice, green onions, and pomegranate seeds give this dish its name.

  Paprika- and cumin-laced kosher salt flavors these crispy wedges.

Wrinkly chayote gives corn pudding a new spin

Chipotles in adobo give these black beans a little extra something

Use those great seasonal veggies in this sunny succotash that works served hot or cold

Light, bright pasta and tomato vibes

This soba salad is a great take-along lunch because the flavors of the peanut dressing develop over time.

A slightly-healthier spin on a classic chips

It's a showcase for the incredible flavor of sun-ripened summer tomatoes

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This stunning, sexy dish is spicy, tart and crisp.

Cauliflower is a more nutritious stand-in for white potatoes in the creamy gratin.

Looking for a go-to slaw recipe? This wonderfully crisp version is light and refreshing.

A touch of sherry and ground roasted almonds elevate this creamy noodle casserole to company fare. Serve with a crisp green salad for a delicious meal.

Butternut squash and cashews combine to make the creamy sauce for this mac uncheese. For a variation, add cooked green vegetables, such as broccoli or peas. To make this gluten free, use gluten-free pasta and bread crumbs.

Brussels sprouts seem like a holiday no-brainer, yet they can be easily overlooked. These roasted Brussels sprouts are an easy and flavorful recipe that highlight fall and winter’s freshest ingredients. They are a quintessential side dish to any holiday meal, with a subtle sweetness and exciting crunch!

It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that's delicious as a light lunch or hearty dinner side dish.

For a quick vegetarian source of protein and healthy fats, nothing beats the humble peanut, which shines in this delicious Thai Noodle Salad.

Drop these veggies in aromatic oil the day before you plant to cook for maximum flavor

Check out Vegetarian Times Editors's author page.

Using applesauce as an egg substitute works wonderfully in these moist and delicious muffins

This simple recipe can be assembled the night before and prepared in the morning for a weekend breakfast or brunch.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Jason Johnstone-Yellin created this vegan version of potato pancakes after his Jewish wife kept saying "they're not as good as my mom's." Now he's working on a vegan cookbook: 'Cooking with Tamara's Husband.'

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

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Inspired by the Cuban national dish Moros y Cristianos

Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri—an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil—to create a Latin variation on bruschetta, a classic Italian starter.

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Blanched almonds give this creamy-crumbly cheese a rich texture.

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A baking-soda solution helps the salt and pepper stick to these light, crunchy twists, plus gives them a deep-brown color when they’re baked without an egg wash. To give your twists a gourmet flair, make several batches using different salts and peppers.

Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain. He grows a heritage variety called Bronze Barley, but this recipe will work just as well with any pearled barley.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

These savory muffins add an extra-special element to a holiday breadbasket. You may want to double the recipe—most guests will want seconds!

This all-purpose gravy comes together in no time, and can be served with everything from a store-bought vegetarian holiday roast to homemade mashed potatoes.

Take a cue from the French with this easy, elegant recipe for green beans garnished with meltingly tender shallots and crunchy, toasted almonds. You can blanch the beans up to a day ahead, then store them in the refrigerator until you’re ready to serve them.

Spice up your holiday spread with this chile- and ginger-laced accompaniment that can be served warm or chilled. It tastes great on post-holiday sandwiches, too!

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

The perfect side dish for every fall and winter meal

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

This lettuce-free salad features a sweet-sour vinaigrette with surprise bursts of heat from serrano chile. Letting the dressing macerate for 5 minutes helps to blend all the flavors.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Pigeon peas, rice, and curries are staple dishes in Caribbean kitchens. We’ve kept the curry seasoning mild so the recipe will be kid friendly, but you can always boost the flavoring of the squash by using more (or a hotter) curry powder. Serve with a side of steamed greens.

The sweet flavor of corn will entice kids to expand their palates and eat a healthy medley of greens and legumes. For extra protein, serve on a bed of steamed millet or quinoa.

Cut bright, vibrant, multicolored heirloom carrots lengthwise into long ribbons with a vegetable peeler or spiral slicer to make a visually appealing presentation.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Charmoula is a North African sauce, made of herbs, lemon juice, oil, and spices. Traditionally served with seafood or meat, it's also delicious with vegetables.

Fennel, feta cheese, oregano, and olives bring out asparagus’s Mediterranean side in this tender salad. Thin asparagus work best in this recipe.

Gribiche is a cold French sauce made with capers and eggs. It has a bright, tangy flavor and offers a foolproof, lighter alternative to hollandaise.

The best guacamole keeps it simple: ripe avocados, salt, lime, garlic, onions, chiles, cilantro, and some chopped tomato. Serve it as a dip at your next party or spoon it on top of tacos for an easy dinner upgrade.

Delicately flavored enoki mushrooms, with their tiny caps and long stems, are featured in a light, refreshing salad with homemade ponzu, a popular citrus-based sauce widely used in Japanese cuisine.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

Peppery watercress is a natural fit with Asian flavors—in fact, Asian grocery stores are good places to find inexpensive bunches of fresh watercress. Present this bright and refreshing salad on a platter to show off its beautiful colors.