Pack this baby kale and cabbage salad with lots of mix-ins, and toss everything in a lightened-up Greek yogurt dressing. Main dish or side, depending on how much you add to it!
Use out-of-season cherry tomatoes, available year-round at the supermarket, to make these intensely-flavored burst tomatoes. Perfect for sauces, dips, and bruschetta or pizza.
Mix up a compound butter with miso, ginger and Sriracha, and stash it in the refrigerator to melt on roasted asparagus, Brussels sprouts, or grilled fish.
This easy rice-and-noodle side dish goes so well with anything you're cooking on the grill. Top it with cinnamon for authentic Middle Eastern flavor.
An all-purpose side dish (or make it a main course by adding some chickpeas, feta, chicken or shrimp), this orzo with slow-roasted or sun-dried tomatoes, lemon and parsley cooks in a skillet on the stovetop.
Risotto made with brown rice takes a bit longer to cook, so get your pressure cooker on for this recipe. Asparagus, mushrooms and toasted almonds bring out the flavor of the creamy rice.
An explosion of flavor in every bite: spicy broccoli slaw salad with peanut-mango-Sriracha dressing can be an exciting side dish or a hearty main course salad. Storebought broccoli slaw makes it quick and easy.