Course: Side Dishes
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"Creamed" Kale
Nondairy milk and cashews combine to create a creamy sauce for kale or your favorite leafy greens.
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Tofu Ricotta
Use this vegan ricotta as a substitute for the traditional dairy version when you make lasagna, pizza or stuffed shells and manicotti.
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Buckaroo Summer Squash
Cowgirl Creamery developed their Organic Buckaroo Cheese in 2010 to celebrate Whole Foods Market's 30th birthday. Here we celebrate its great flavor in a 21st-century fresh update to those heavy casseroles that were popular 30 years ago. Go completely 21st-century with organic ingredients!
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Kenyan-Style Kale and Tomatoes
In Kenya, this dish is called sukuma wiki, named after the dark, leafy greens from which it's made. The name translates roughly to "push the week," implying the ingredient's stellar ability to stretch meals, making them last to the end of the week. Throughout the country, the popular dish is eaten without utensils, with chapati (a variety of flatbread) or ugali (a type of cornmeal mush) used to scoop up bites instead. This recipe was inspired by a Whole Planet Foundation microcredit client.
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Summer Harvest Ratatouille
Ratatouille, a traditional French vegetable dish of eggplant, bell peppers, onions, summer squash and tomatoes, is an ideal side dish to serve with grilled or roasted fish or chicken.
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Summer Baked Beans
For a shortcut, use 4 1/2 cups no-salt-added canned beans instead of soaking and boiling dried beans; be sure to rinse and drain canned beans thoroughly before using.
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Beet and Mint Slaw
Serve this colorful slaw at summer cookouts alongside your favorite grilled foods.
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Corn on the Cob with Feta and Herbs
Feta and fresh herbs mixed into butter make a fantastic topping for summer corn on the cob.
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Grilled Zucchini with Kalamata Vinaigrette
This innovative recipes blends olives to create a richly flavored dressing, delicious on zucchini as well as other grilled veggies.
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Carrots with Peas and Pancetta
The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.
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