Side Dishes
Blending the cheese with the tomatoes gives this stunner a lovely orange-ish hue.
The parsley oil isn’t really super essential but it adds a nice earthy herbaceousness to the creamy soup. And it also gives a nice pop of color to it.
This recipe could be done in parts where you cook the peas on a weekend or a week night and finish the dish on another night.
There’s so much to love in this delightful Asian-inspired salad with California Avocado and a burst of delicious flavor in every bite.
Bright green tomatoes are dipped in a mixture of paprika, cayenne, red pepper flakes, ancho chile and fresh black pepper, and baked to a crisp perfection.
This bacon marmalade is great eaten directly from the jar with a spoon, but it’s better served on crusty bread with goat cheese, and even better on toast.
Enjoy a steamed meat bao with preserved vegetables recipe from Ann Low.
The pulp of a ripe fruit is extracted usually by hand or nowadays in blender and consumed along with chapati.
Enjoy making this mulled cognac cranberry and clementine chutney recipe from Alisha Randell.
Rustic, verdant, and literally easy peasy. Celebrate the soon to open farmer’s markets/farm stands without having to turn on your oven, or break a sweat.
Enjoy and awesome grilled carrot sandwich, courtesy of Zita Nagy.
In the morning, enjoy this delicious buckwheat pancakes recipe from Sherron Watson.
The sweet sour seasoning with aromatic bunga kantan as well as peanuts and sesame seeds would not work so well if it’s not for the aromatic belacan.
Roast-aubergine slices, crisp on the outside and succulent within, piled up with tomatoes and goat’s cheese makes an excellent veggie picnic roast.
Preserved lemons are used in a lot of Moroccan dishes but are also wonderful with roasted veggies, meats, salads, and desserts.
If you put it in a sterilized glass and keep it in the fridge, your syrup can keep up to 2 weeks.
This is less of a recipe and more of a combination of healthful ingredients.
Garlic scapes are the flower stalks of garlic plants, and are one of those lovely surprises at the spring market.
Hummus is a beauty that goes well with almost anything – bread, rotis, or as a dip.
This is just perfect for a cold winter day or even for your summer barbeques with friends.
If you can get your hands on arugula then please use it instead of basil for this recipe. That said, basil tastes pretty good too.
Deep Fried Lentil Fritters is a favorite tea time snack of the Malayalies…. to be precise…. it is THE most popular deep fried snack of South India.
Indian pickles are very different from western pickles. They combine a complex mix of flavors and spices.
In this version, all the ingredients are raw. So this dish is completely raw and yet delicious to taste.
If you can’t get your hands on smoky chipotle sauce, feel free to use (gluten-free) Worcestershire sauce with ¼ tsp smoky paprika.
The kale slaw is meant to compliment the flavor, but it’s not a must. You could also make a corn and black bean salad and top your masa cakes with that.
Enjoy this Greek grilled mushrooms with kaseri cheese and sun-dried tomatoes, courtesy of Kara and Marni Powers.
The fragrant sweetness of the blueberries tame the pungent nature of Roquefort cheese, and the almonds add a nutty bent and a good crunch.
This is one of those super simple, scrumptious recipes that you just can’t mess up and it always gets rave reviews regardless of the audience.
Juicy orange segments are dipped in dark chocolate, then sprinkled with a mixture of salt and chili for the perfect combination of sweet, salty, and spicy.
Accompanied with the pesto, this bruschetta made with fresh tomatoe and gouda cheese on a bread loaf is a delicious and healthy dinner.
The summer months are almost upon us and this light and delightful recipe adapted from Chef José Andrés is always ready to refresh you on a hot day.
This salad is delicious on its own, but feel free to throw in a handful of bay shrimps. Enjoy!
The recipe is great to put on almost anything or just snack on throughout the week if it lasts that long.
The total recipe will give you 4-5 maybe even more portions of polenta and salad dressing so it’s something you can keep in your fridge.
The green onions give this a subtle onion flavor without overpowering the flavor of the two different types of beans.
Sure, salads are usually healthy, but why don’t we toss a fried element in there for the heck of it? Fried things. Don’t fight it. Embrace it.
This is a great side salad, but also perfect for a light summer dinner.
A great starter or buffet dish that can be made ahead of time. Inspired by Peter Gilmore of Quay.
Its hard not to love the rich, thick creamy spinach with succulent, almost melting Paneer chunks ready to be scooped with an Indian Flatbread.
This is the best ever gluten free pancake recipe! Buckwheat Oat Pancakes. Warm buttery fluffy pancakes, who doesn’t love them?
En Croute is a food that has been wrapped in pastry dough and then baked in the oven.
This amazing appetizer can certainly make a meal. The ingredients below make for eight wine tasting-sized servings.
Chana zor garam is a street food which is normally made with packed ready-to-mix black chickpeas which are flattened and deep fried in oil.
Many people either hate Bitter Gourd or do not know how to cook it to be palatable. This recipe is a sure opinion changer.
No fancy ingredients or complicated procedures needed. Just a handful of few ingredients and a bit of love go in to making this a hit with your loved ones.
Tofu is super absorbent and takes in flavours beautifully no matter what you cook with it or cook it in.
Vegetable fritters always make a great snack, side dish, breakfast or light dinners. This is a very delicious way of serving veggies.
This sunny and simple dish is easy to make and pairs well with a local Burgundy wine.
This bechamelle is absolutely butter free and you can use it as a regular white sauce without worrying too much about fats and calories.
Enjoy a wonderful glazed doughnut pancakes recipe, courtesy of Michelle Keith.
Every ingredient in this salad complements each other for a wonderful pop of flavor with each bite.
Who doesn’t love sausage rolls? Proper sausage rolls by the way – not the ones you can purchase from shotty bakeries or the local servo.