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! Read more →
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. Read more →
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. Read more →
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. Read more →
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. Read more →
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. Read more →
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. Read more →