Side Dish Recipes

Kale Quinoa Bites

Kale Quinoa Bites

Kale quinoa bites - baked with feta, edamame, and onion for my Tokyo flight. A great little nutrition-packed snack or meal when you're on the go.

Ayocote Bean & Mushroom Salad

Ayocote Bean & Mushroom Salad

Newsletter love, and a wintery bean salad made with gorgeous Rancho Gordo ayocote negro beans, and pan-fried hedgehog mushrooms. You get crunch from toasted almonds, and sweetness from dried figs which works nicely to offset the acid in the shallot vinaigrette. There's also some shredded kale involved. It's a good lunch salad, and you can make a good portion of it in advance.

Coconut Quinoa Bowl

Coconut Quinoa Bowl

What you're looking at is a quirky, unique bowl of quinoa, with a couple of secrets. And the next time you have leftover quinoa (other other favorite grain) give it a try - coconut, garlic, almonds, kale, topped with salted yogurt and avocado.

Bar Tartine Cauliflower Salad

Bar Tartine Cauliflower Salad

A beautiful cauliflower salad from the new Bar Tartine cookbook - a crunchy, hearty mixture of cauliflower, seeds, chiles, radishes, chickpeas, and green onions slathered in an enveloping garlicky yogurt dressing.

Spiced Spinach with Walnuts

Spiced Spinach with Walnuts

A spinach recipe you should try. It's an adaptable dish that downshifts seamlessly from main attraction to supporting role depending on the quantity of leftovers at hand. The jist: a hot pan filled with all manner of things that work well with spinach - toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender.

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Heidi Swanson
Black Pepper Cauliflower Salad

Black Pepper Cauliflower Salad

A friday lunch favorite - cauliflower florets doused in a warm black pepper and red onion vinaigrette, and tossed with nuts, apples, olives, and a bit of feta.

Olive Oil Braised Spring Vegetables

Olive Oil Braised Spring Vegetables

Back in the late 90's Vogue Entertaining + Travel was the Australia-based magazine I splurged for any time I came across it on the news stand. Today's recipe for silky, tender olive oil-braised spring vegetables was inspired by paging through one of the cookbooks Vogue published in conjunction with the magazine.

Mung Yoga Bowl

Mung Yoga Bowl

The kind of bowl that keeps you strong - herb-packed yogurt dolloped over a hearty bowl of mung beans and quinoa, finished with toasted nuts and a simple paprika oil.

Giant Lemon Fennel Beans

Giant Lemon Fennel Beans

Baby fennel, big white beans, sliced lemon, a honey-kissed in-pan white wine sauce, all finished with a shower of chopped dill.

Shredded Egg Salad

Shredded Egg Salad

Shredded Egg Salad - made by shredding hard-boiled eggs on a box grater. It makes a light, fluffy, bright egg salad, and I must say, a nice alternative to chopped, heavily dressed versions of the classic.

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