Side Dish

Oh hi, Olive and Lemon Baked Feta! With just a few ingredients and a blast…

This Grilled Ratatouille Lentil Salad is a riff on the classic Provençal dish of simmered…

Thanksgiving is one of our very favorite holidays because it’s all about family, friends, giving,…

These no-measure recipes are simple, beautiful and filled with vegetables.

We’re obsessed with this delicious acorn squash recipe, dusted with unrefined coconut sugar.

Quinoa, a delicately nutty grain, is related to the warm-season wild herb, lamb’s quarters, which has a spinach-like flavor. So, it was not too long a leap to combine them here. Harvested young, lamb’s quarters is quite tender, but baby spinach can be substituted if it's too hard to find.

Roasted heirloom pumpkin and a ragout of mushrooms fill a soufflé dish, which is topped with a soufflé made from polenta. With the addition of Parmesan and sautéed Brussels sprouts, this entrée is a showstopper.

With its cascade of delicate textures and bursts of flavor, this salad is simple to make for those who garden but daunting for those who don’t. Its simple beauty, or difficulty, lies in the accessibility of the ingredients. For those with a kitchen garden it requires only a quick harvest and a gentle touch. For those without a garden, I have no advice other than a trip to your local farmer’s market. The ease of creating memorable food, as demonstrated by this salad, convinced Jill to start Black Cat Farm in Boulder, Colorado.

This is an almost perfect dish for the home cookbook because it’s economical, healthy and scrumptious! A great use for leftover cooked grains, such as barley, brown rice or quinoa.