Side Dishes
Spicy chutneys are an integral part of South Indian breakfasts. The recipe for this peanut chutney is super quick and easy.
The Montreal favorite, french fries topped with cheese curds and gravy, gets an international update with the addition of kimchi.
This is a filling salad thanks to the chickpeas, but the herbs and jalapeño keep it tasting bright and fresh.
Use this salsa to bring some summer flavors to your favorite protein, or just serve with chips for a twist on the usual dip.
The myriad of health benefits associated with kale have made it a major trend lately. Serve it with caramelized onions and cumin for a satisfying side dish.
The super-concentrated tomato flavor of this preserve can be used to brighten sandwiches or turn plain rice into a delicious dinner.
Everything about this salad is hot weather-friendly. All of the ingredients are ready to use – no prepping, washing or cooking required.
This sweet and tangy chutney can be used as a condiment to enhance the flavor of a dish or as a dip for anything from Samosas to banana chips.
You can use regular chickpeas but the traditional dish is made of the firmer and slight nutty flavored Bengal Gram.
These pickles are “cooked” in the sun so all you need to make them is hot weather, an airtight jar and something to go into it.
This potato salad’s contrasting flavors, from sharp mustard to sweet honey, make it stand out from the pack of this picnic staple.
Pakwan is a deep fried, crisp bread flavored with carom seeds, cumin and crushed black pepper that is served for breakfast.
Summer corn is so flavorful it hardly needs anything at all, but a few well-chosen additions just brighten the taste.
This salad is the ideal summer weather fare – it requires no heat and comes together in just a few minutes.
These are intended as a topping, but be warned: once you taste these crunchy squares they will be eaten by the handful!
You can adjust the flavor profile of this salad by experimenting with different vinegars and herbs.
Beet greens in this colorful dish get a nice Bengali touch from the addition of nigella seeds.
You can serve these roasted veggies on a bed of broken grains like dalia or couscous. Top with toasted poha rice for crunch.
This Spiced Silverbeet and Pumpkin Hash recipe is easy to make and full of warm Mediterranean flavours. It can be served as a side or base to anything from falafels to fried eggs.
The often-underrated cauliflower gets an expected kick from cumin and coriander.
This is a five minute recipe that’s perfect for those busy nights where you don’t feel like cooking.
This salsa goes perfect with tacos, but also with fish dishes. The oregano gives the spice a tasty boost.
Not only were these light and fresh bites addictive, they were also easily transportable from cooler to our cobalt blue table.
Eat it with a crusty roll or warm pita. It’s also good packed for lunch or a picnic because it transports well, staying fresh and vibrant for a few hours.
This spinach and cheese casserole showcases the creaminess of the Weissbier cheese while a crunchy breadcrumb topping adds texture.
A note about homemade mayonnaise: it’s easy, and it took me twenty-five years of mayo adoration to discover I’d never buy a jar of it again.
Nice to see and nice to eat, these steamed rose buns truly are food for your eyes.
Enjoy this awesome guacamole recipe, made with ripe California avocados, courtesy of Deena Wachtel.
A summer salad punctuated by German cheese recalls the food and culture of the Alps and makes a perfect picnic side dish.
The rice has mild sweet tones due to presence of both sugar and onions. Whole garam masala or spices are added which makes them aromatic like a jeera rice.
The creamy, mellow avocado perfectly complemented the sweet, juicy heirloom tomatoes, and beautifully contrasted the peppery arugula.
You’ll love the Sunny Honey/Lemon Vinaigrette that goes with the salad; just five simple ingredients thrown together in a glass jar.
An easy potato gratin made with vegetable stock and sharp cheese makes the perfect comfort food.
In this recipe, scapes are combined with a small amount of basil to make a spicy, summery pesto that’s good in pasta or on toast with tomatoes and cheese.
Enjoy a South Indian green yogurt curry recipe made from ground coconut, cilantro, green chilis and spices.
These are pumpkin seeds gone luxury, coated in a sweet and spicy mixture of brown sugar, butter, and spices and baked until toasted and caramelized.
The concept is simple and it’s almost not worth calling this a “recipe” but if you never made or wonder a way to make sun dried tomatoes, here’s one.
Peas with potatoes in a tomatoes onion based gravy. It’s tangy and spicy at the same time. Tastes best with hot phulkas.
Always store the Chutney in a clean, dry glass container and use dry spoon to take out the chutney for a longer shelf life.
With the bounty of zucchini that is available during the warm summer months, add Fresh Herb and Zucchini Pie to the top of your stack of recipes to try.
This has wonderful spice and a slight kick in the back of your throat from the red pepper and the cumin.
It’s lovely as a dip, spread on flatbreads, mixed into hearty stews, or tossed with pasta or potatoes.
This salad should be called a spring tuna and bean salad, but that ship has sailed, seeing as not only has the solstice come and gone, but July 4th as well.
This only took about 40 minutes. The texture is similar to a baked potato when done. They are packed with protein, fiber and iron.
This recipe whips up the apple into a simple relish and offers you a different way to celebrate the everyday apple.
Enjoy this brilliant Indian comfort food recipe from Preethi Vemu.
Turning on the oven to quickly roast eggplants with spices for this earthy flavored eggplant lentil soup for an easy to prepare Summer soup is so worth it.
There’s no better way to symbolize summer in a kitchen, than a bunch of colorful and mismatched heirloom tomatoes.
Let’s get creative with some crostini. Two savory. Two sweet. Add in some wine and it is pretty much a complete meal. Right?
A beautiful tart that looks so sophisticated and takes so little time to put together.
If you want a thicker gravy, add more coconut and less water in the pressure cooker while cooking the kadala curry.
Avocado is puréed in a blender alongside cucumbers, Greek yogurt, lime, and garlic, for a refreshing chilled soup.
Cook this with love. Serve with love. Eat with love. And enjoy!
It is time for some dip. Namely, a simple roasted eggplant dip, from Laura Davidson.
This recipe was great for a summer BBQ side dish without taking up any room on the grill.
A deliciously sweet and tangy, creamy lemon curd. Perfect as a spread or used in baking.
These shells resemble empanadas, with their delicious dough filled with spicy sausages, these are perfect for summer picnics and parties.
You can use your broth of choice (veggie, mushroom, meat, etc.), or plain old water if you plan on using the rice for sweet dishes instead of savory.
All this dish needs is a few basic ingredients, and a steamer. It doesn’t get much simper than that.
Pesto is most commonly a mixture of crushed basil, garlic, cheese, nuts and olive oil, but this simple technique can be applied to many other ingredients.