18 Items
Dandelion Greens with a Kick
Delicious dandelion greens with butter, garlic, and red pepper flakes.
Roasted Beets and Sauteed Beet Greens
This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable.
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Grilled Portobello Mushrooms
Balsamic-marinated portobello mushrooms cooked on a hot grill until tender.
Summer Vegetable Ratatouille
My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.
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Fennel and Orange Salad
This is a traditional Italian salad served on wild greens. Here I use fresh arugula.
Millet-Stuffed Peppers
Millet, black beans and tomatoes are stuffed into pepper shells, and then baked in the microwave oven. These vegetarian stuffed peppers are easy to make and are also gluten free!
Zesty Zucchini and Squash
This is an extremely easy and fast side dish. It is even good served over pasta.
Smashed Potatoes
Tasty twice-cooked potatoes with herb-infused oil and balsamic seasoning.
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Byrdhouse Marinated Tomatoes and Mushrooms
This is a dish I put together for my son, Jordan, who is a huge fan of both tomatoes and mushrooms. The flavors keep blending together, so it is great the day you make it and even better the following day.
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Sister Slaw
Great winter salad with all raw veggies! You have to try it to believe how wonderful it is. Our 3 girls (6 and under) call it 'Sister Slaw' and will it eat before the rest of the meal. Massage the salad with your hands, especially the kale, to get the dressing worked into the veggies. This is critical and helps soften everything and really is the most important part!
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Grilled Fennel
This grilled fennel recipe is a great way to prepare fennel! Serve hot as a side dish, or let cool and serve as a salad.
Vegan Spinach Bites
Spinach bites that are allergen-friendly for my little guys. Flour keeps them from sticking and gives them a great crust on the outside. Baking dries up the spinach filling and prevents it from being too gooey.
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