Hasselback Beets with Tangy Dill Sauce and Caraway
Elevate sweet, earthy beets into a show-stopping side dish with a bold but balanced Eastern European flavor profile and a little hasselback magic. A handy trick for hasselbacking is to place your beets between the handles of two wooden spoons or two chopsticks in order to cut the slices well into each beet, but not all the way through to the cutting board.
Haricots Verts with Warm Bacon Vinaigrette
Haricots verts are tiny, fresh French green beans. If you can't find them, substitute regular fresh beans, which you'll need to cook a few minutes longer. You can also use white wine vinegar instead of Champagne, if necessary.
Farro Salad with Peas, Pancetta, and Radishes
Toss farro with a radish, peas, pancetta, arugula, and a honey-lemon dressing. This gorgeous captures the vibrance of Spring.
Potato and Leek Gratin
Instead of being buried in cream, the potatoes and leeks are simmered in and drizzled with milk so the potatoes get wonderfully crisp and tender and the cheeses form a melty, golden crust.
White Beans with Sorrel Pesto
Fresh sorrel, a hardy, leafy green perennial, gives simple white beans a zap of color and a lemony tang. Farmers' markets often carry it from spring into early fall, depending on where you live. If you can't find it, swap in basil.
Greek-Style Couscous
Simple is delicious. Cucumber, tomato, oregano, and feta combine for a flavorful, familiar couscous dish.
Braised Leeks with Parmesan
We love the simplicity of this dish. White wine provides a little tangy acid to the leeks, while Parmesan cheese packs an umami wallop, making for a supremely satisfying side.
Pasta Shells with Spring Vegetables
Use a crowd-pleasing base, such as pasta shells, when serving special Spring veggies like asparagus and sugar snap peas and tendrils. Creamy ricotta, tender noodles, and crisp veggies make this dish a winner.
Farro, Mushroom, and Walnut Pilaf
No need to microwave the farro; it will absorb enough liquid and heat through in the pan. Use the green parts of the green onions as well as the white for flecks of color in the finished dish.
Sauteed Sugar Snap Peas with Chile, Lemon, and Mint
Mint adds freshness and pairs well with the peas, but you could substitute oregano or thyme if your prefer. Keep the lemon, it adds a zing that can't be replaced.
Garlic-Herb Shoestring Fries
These irresistible oven fries are inspired by April Bloomfield's iconic version at The Spotted Pig restaurant in New York City.
Celery, Apple, and Almond Salad
Crunch rules in this fall salad. Cut the celery on a diagonal for long, thin slices that will match the shape of the apple slices. We like a tart-sweet Pink Lady or Fuji apple here.
Crock Pot Scalloped Potatoes
This highly comforting, classic dish has never been easier thanks to your trusty slow cooker. Yielding a creamy, savory potato side the whole family will love, this recipe for crock pot scalloped potatoes is sure to be a new holiday go-to.
Pressure-Cooked Beets
Why pay for precooked beets when the Instant Pot can cook them for you in a flash? These are delicious on their own as a veggie side or to add to salad.
This recipe goes with: Beet Yogurt Dip
Moroccan-Spiced Baby Carrots
Warm spices like cumin and cinnamon play deliciously off the sweetness of the carrots in this bright side dish.
Frisée and Arugula Salad
This pleasantly pungent and peppery green salad isn't your average side of greens. If you want a more mild radish flavor, look to make this in the spring when the radishes are at their peak.
Carrot-Avocado Tabbouleh
Salty, roasted sunflower kernals give lively Carrot-Avocado Tabbouleh crunch. Diced avocado brings a dash of creaminess to this side dish.
Roasted Carrots
You can always use bagged baby carrots, but the young carrots with tops will taste better. Just use oil, salt, and pepper.
Sautéed Leeks and Radishes
Saute leeks, radishes, and shallot for a healthful, fresh side dish.
Garbanzo Beans and Greens
Paprika, cumin, red pepper, and center cut bacon contribute to the deliciousness of this dish. If you don't like kale, you can use a different hearty green such as collards.
Caesar Brussels Sprouts Salad with Almonds
Sturdy shaved Brussels sprouts hold the crunchy almonds and a garlicky Parmesan vinaigrette without wilting. Serve with roast chicken or lamb.
Pomegranate, Avocado, and Citrus Brussels Sprouts Salad
Be sure to toss the salad gently so the pieces of orange and avocado keep their shape. Pair with a fall chili or tacos.
Instant Pot Melting Potatoes
You’ve seen the Internet-famous “melting potatoes;” now here’s how to do them in your Instant Pot—i.e. without cranking your oven up to 500°. Buttery, creamy, perfectly salty Instant Pot Melting Potatoes make for a divinely decadent celebration of potato—no cream or cheese necessary. If you want to double the recipe, you’ll need to brown your potatoes in batches, but can steam them all together. Feel free to garnish with a sprinkling of whatever herbs you desire; parsley, sage, or rosemary are all great options.
Moroccan-Style Lamb
Try cooking your lamb and side dish together with warm spies like cumin, cinnamon, coriander, and red pepper for an authentic Moroccan dish.
Buttery Roasted Cauliflower
Roasted cauliflower takes on a nutty, warm flavor with the help of butter and shallots. Top with fresh chives for a pop of freshness.
Roasted Carrots with Citrus Dressing
Fresh fruit juice and chopped cilantro create a zesty dressing for these bright, roasted carrots.
Orzotto with Green and White Asparagus
Use orzo to create a creamy risotto-type dish with asparagus. Lemon zest and Parmigiano-Reggiano cheese finish out each flavorful bite.
Chickpea Bajane
Bajane is a Provençal term for the midday meal. In this salad, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa with thyme, garlic, and lemon.
Mediterranean Barley with Chickpeas and Arugula
Use uncooked pearl barley (pearl barley has a shorter cook time). Bell pepper, sun-dried tomatoes, and pistachios keep your taste buds interested.
Israeli Couscous and Dill Snap Peas
Sugar snap peas pair with Israeli Couscous for a fast side salad. Finish with shaved Parmesan cheese and minced dill. For an easy, yet beautiful presentation.
A Perfect Pot of Lentils
Start tasting for doneness at the 28-minute mark. They'll continue to soften as they sit, so be sure to stop the cooking process before they turn to mush. Use green or brown lentils, only.
Braised Spring Vegetables
Slowly cooking young vegetables with olive oil brings out their natural sweetness. If you don't like fava beans or can't find them, you can leave them out and double the amount of peas. Green garlic is very young, mild garlic, picked before the cloves have formed; it resembles a green onion. It's available in spring at farmers' markets, but if you can't find it, double the green onions.
