Side Dish Recipes

Carrot Almond Salad

Carrot Almond Salad

This particular salad came together on a whim - slender, barely-cooked asparagus and carrots alongside lots of deeply toasted almond slices, tossed with a jalapeno-cilantro drizzle.

Tabasco & Asparagus Quinoa

Tabasco & Asparagus Quinoa

Some San Francisco photos along with a recipe for asparagus & quinoa, tossed in a bit of Tabasco butter, with toasted pine nuts and a touch of crème fraîche.

Hummus with Green Goo

Hummus with Green Goo

A light, almost billowy, hummus topped with "green goo" a flavor-packed, bright green emulsion made from olive oil, garlic, jalapeño, and parsley.

Pan-fried Corona Beans & Kale

Pan-fried Corona Beans & Kale

Love these - white beans pan-fried until they're golden, with kale, Parmesan, lemon, walnuts, and nutmeg.

Roasted Delicata Squash Salad

Roasted Delicata Squash Salad

I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.

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Heidi Swanson
Feisty Green Beans

Feisty Green Beans

A riff on a recipe from Anna Getty's Easy Green Organic - green beans, creme fraiche, garlic, golden raisins, almonds, a range of spices. They caught my attention when Anna said...the ingredient list is long, but these are the best green beans you'll ever make.

Autumn Potato Salad

Autumn Potato Salad

A simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice with a simple mustard vinaigrette.

Tassajara Warm Red Cabbage Salad

Tassajara Warm Red Cabbage Salad

Inspired by a recipe in The Complete Tassajara Cookbook, a warm winter salad made from sauteed shredded red cabbage. Feta, balsamic vinegar, and golden raisins make it sweet and salty, rich with color, texture and flavor.

Roasted Corn Pudding in Acorn Squash

Roasted Corn Pudding in Acorn Squash

Inspired by a recipe in The Vegetarian Compass written by Karen Hubert Allison, published in 1998. A roasted acorn squash is filled with corn, milk, anise seed, and chopped scallions. You then bake it until the filling sets, and finish with white cheddar cheese left under the broiler until golden and bubbly.

Cherry Tomato Couscous

Cherry Tomato Couscous

I spent the weekend at my friend Lori's Northern California cabin and she made this tasty cherry tomato couscous for us - cherry tomatoes, cucumber, chopped basil, and chickpeas tossed with couscous, olive oil and freshly squeezed lemon and lime juice. Finished with a bit of feta.

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