ClosePhoto: Ted & Chelsea CavanaughIf you’re wondering what a good side dish is forstuffed peppers, then look no further. You can make each of these recipes on the stovetop or countertop, so there’s no overlap in baking time or temperature with the main dish. Plus, this collection features a mix of grains, legumes and veggies to give you options depending on your pepper fillings. Recipes like our Eat-the-Rainbow Chopped Salad with Basil & Mozzarella and Quinoa with Peas & Lemon are delicious and mouthwatering sides to serve with stuffed peppers.01of 18Eat-the-Rainbow Chopped Salad with Basil & MozzarellaThis fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.View Recipe02of 18Quick & Easy Sautéed BroccoliniPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleBroccolini, with its long thin stems and small florets, is a cross between broccoli and gai lan or Chinese broccoli. This simple crisp-tender sautéed broccolini has zip from lemon and garlic and just a hint of heat from crushed red pepper. Serve alongside anything from roasted chicken to fish or steak.View Recipe03of 18Quinoa with Peas & LemonTed & Chelsea CavanaughGreen peas add a pop of color to this bright whole-grain side dish. Plus, choosing frozen saves you time—no shelling required! Want to save even more time? Use a pouch of precooked quinoa.View Recipe04of 18Balsamic-Parmesan Sautéed SpinachTender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.View Recipe05of 18Charred Sugar Snap Peas with Sesame-Chili SauceBe sure to let these sugar snap peas get some at-the-edge-of-burnt color in the skillet. It’s the secret to the knockout flavor of this easy and healthy side dish.View Recipe06of 18Broccoli with Balsamic MushroomsJust a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.View Recipe07of 18Shaved Brussels Sprouts SaladPhotographer: Stacy K. Allen; Prop stylist: Julia Bayless; Food stylist: Ana KelleySweet cherries complement the tart goat cheese in this easy shaved Brussels sprouts salad. Pistachios add an extra layer of crunch. A sharp chef’s knife works well to slice the Brussels sprouts thinly. A microplane grater is best for finely shredding the goat cheese.View Recipe08of 18Easy Cilantro-Lime RicePhotographer: Jen Causey, Food Stylist: Ruth BlackburnThis bright and tangy cilantro-lime rice makes a great addition to tacos or burrito bowls—or enjoy this easy side dish paired with grilled chicken or shrimp.View Recipe09of 18Steamed Fresh Green BeansPhotographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserSteaming (but not for too long!) is a foolproof way to get perfect, crisp-tender green beans, every time. This easy recipe is a great starting point for other flavors or preparations, like adding cooked green beans to a salad.View Recipe10of 18Pear, Gorgonzola & Walnut SaladThis pear and gorgonzola salad celebrates fall with its beautiful colors. The light and refreshing vinaigrette offsets the tangy funk of Gorgonzola and the sweetness from the raisins and pears.View Recipe11of 18Chitrannam (Lemon Rice)Use up leftover rice and make it into something delicious with this healthy Indian recipe. Because cooked rice refrigerated overnight dries out a little, it’s better suited to absorb all the flavors in this dish without getting sticky or mushy. In a pinch, use frozen or shelf-stable precooked basmati rice, available in many stores. Urad dal and roasted chana dal add texture and authenticity to the rice–look for both types of dal in Indian markets or online.View Recipe12of 18Apple-Cranberry Spinach Salad with Goat CheeseThe tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad. Tasters raved about this easy fall salad. If you can’t find Pink Lady apples, any sweet, crisp apple is a worthy substitute. Want to make this salad a main meal? Top with some rotisserie chicken, chickpeas or tofu.View Recipe13of 18Quick & Easy Balsamic CabbagePhotographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel GrecoThis quick and easy balsamic cabbage is a savory side with just a hint of sweetness from balsamic vinegar. It pairs well with roasted pork, chicken or steak. Savoy cabbage or napa cabbage can stand in for the green cabbage. Swap the green cabbage for purple cabbage and try white balsamic vinegar for a colorful twist.View Recipe14of 18Zucchini & Mushroom SautéServe this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.View Recipe15of 18Fig & Goat Cheese SaladThe sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can’t find dried figs, try swapping in dried apricots.View Recipe16of 18Quick & Easy Green BeansJennifer Causey; Styling: Lindsey LowerHere’s a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies.View Recipe17of 18Simple Cabbage SaladGreg DuPree (Photographer), Ruth BlackBurn (Food Stylist), Julia Bayless (Prop Stylist)Cabbage maintains a nice crunch when it’s tossed with an easy dressing in this simple cabbage salad recipe.View Recipe18of 18Basic Green Salad with VinaigretteMake a larger batch of this basic vinaigrette to have on hand for salads throughout the week.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Ted & Chelsea Cavanaugh
If you’re wondering what a good side dish is forstuffed peppers, then look no further. You can make each of these recipes on the stovetop or countertop, so there’s no overlap in baking time or temperature with the main dish. Plus, this collection features a mix of grains, legumes and veggies to give you options depending on your pepper fillings. Recipes like our Eat-the-Rainbow Chopped Salad with Basil & Mozzarella and Quinoa with Peas & Lemon are delicious and mouthwatering sides to serve with stuffed peppers.01of 18Eat-the-Rainbow Chopped Salad with Basil & MozzarellaThis fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.View Recipe02of 18Quick & Easy Sautéed BroccoliniPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleBroccolini, with its long thin stems and small florets, is a cross between broccoli and gai lan or Chinese broccoli. This simple crisp-tender sautéed broccolini has zip from lemon and garlic and just a hint of heat from crushed red pepper. Serve alongside anything from roasted chicken to fish or steak.View Recipe03of 18Quinoa with Peas & LemonTed & Chelsea CavanaughGreen peas add a pop of color to this bright whole-grain side dish. Plus, choosing frozen saves you time—no shelling required! Want to save even more time? Use a pouch of precooked quinoa.View Recipe04of 18Balsamic-Parmesan Sautéed SpinachTender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.View Recipe05of 18Charred Sugar Snap Peas with Sesame-Chili SauceBe sure to let these sugar snap peas get some at-the-edge-of-burnt color in the skillet. It’s the secret to the knockout flavor of this easy and healthy side dish.View Recipe06of 18Broccoli with Balsamic MushroomsJust a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.View Recipe07of 18Shaved Brussels Sprouts SaladPhotographer: Stacy K. Allen; Prop stylist: Julia Bayless; Food stylist: Ana KelleySweet cherries complement the tart goat cheese in this easy shaved Brussels sprouts salad. Pistachios add an extra layer of crunch. A sharp chef’s knife works well to slice the Brussels sprouts thinly. A microplane grater is best for finely shredding the goat cheese.View Recipe08of 18Easy Cilantro-Lime RicePhotographer: Jen Causey, Food Stylist: Ruth BlackburnThis bright and tangy cilantro-lime rice makes a great addition to tacos or burrito bowls—or enjoy this easy side dish paired with grilled chicken or shrimp.View Recipe09of 18Steamed Fresh Green BeansPhotographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserSteaming (but not for too long!) is a foolproof way to get perfect, crisp-tender green beans, every time. This easy recipe is a great starting point for other flavors or preparations, like adding cooked green beans to a salad.View Recipe10of 18Pear, Gorgonzola & Walnut SaladThis pear and gorgonzola salad celebrates fall with its beautiful colors. The light and refreshing vinaigrette offsets the tangy funk of Gorgonzola and the sweetness from the raisins and pears.View Recipe11of 18Chitrannam (Lemon Rice)Use up leftover rice and make it into something delicious with this healthy Indian recipe. Because cooked rice refrigerated overnight dries out a little, it’s better suited to absorb all the flavors in this dish without getting sticky or mushy. In a pinch, use frozen or shelf-stable precooked basmati rice, available in many stores. Urad dal and roasted chana dal add texture and authenticity to the rice–look for both types of dal in Indian markets or online.View Recipe12of 18Apple-Cranberry Spinach Salad with Goat CheeseThe tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad. Tasters raved about this easy fall salad. If you can’t find Pink Lady apples, any sweet, crisp apple is a worthy substitute. Want to make this salad a main meal? Top with some rotisserie chicken, chickpeas or tofu.View Recipe13of 18Quick & Easy Balsamic CabbagePhotographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel GrecoThis quick and easy balsamic cabbage is a savory side with just a hint of sweetness from balsamic vinegar. It pairs well with roasted pork, chicken or steak. Savoy cabbage or napa cabbage can stand in for the green cabbage. Swap the green cabbage for purple cabbage and try white balsamic vinegar for a colorful twist.View Recipe14of 18Zucchini & Mushroom SautéServe this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.View Recipe15of 18Fig & Goat Cheese SaladThe sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can’t find dried figs, try swapping in dried apricots.View Recipe16of 18Quick & Easy Green BeansJennifer Causey; Styling: Lindsey LowerHere’s a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies.View Recipe17of 18Simple Cabbage SaladGreg DuPree (Photographer), Ruth BlackBurn (Food Stylist), Julia Bayless (Prop Stylist)Cabbage maintains a nice crunch when it’s tossed with an easy dressing in this simple cabbage salad recipe.View Recipe18of 18Basic Green Salad with VinaigretteMake a larger batch of this basic vinaigrette to have on hand for salads throughout the week.View RecipeWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
If you’re wondering what a good side dish is forstuffed peppers, then look no further. You can make each of these recipes on the stovetop or countertop, so there’s no overlap in baking time or temperature with the main dish. Plus, this collection features a mix of grains, legumes and veggies to give you options depending on your pepper fillings. Recipes like our Eat-the-Rainbow Chopped Salad with Basil & Mozzarella and Quinoa with Peas & Lemon are delicious and mouthwatering sides to serve with stuffed peppers.
01of 18Eat-the-Rainbow Chopped Salad with Basil & MozzarellaThis fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.View Recipe02of 18Quick & Easy Sautéed BroccoliniPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleBroccolini, with its long thin stems and small florets, is a cross between broccoli and gai lan or Chinese broccoli. This simple crisp-tender sautéed broccolini has zip from lemon and garlic and just a hint of heat from crushed red pepper. Serve alongside anything from roasted chicken to fish or steak.View Recipe03of 18Quinoa with Peas & LemonTed & Chelsea CavanaughGreen peas add a pop of color to this bright whole-grain side dish. Plus, choosing frozen saves you time—no shelling required! Want to save even more time? Use a pouch of precooked quinoa.View Recipe04of 18Balsamic-Parmesan Sautéed SpinachTender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.View Recipe05of 18Charred Sugar Snap Peas with Sesame-Chili SauceBe sure to let these sugar snap peas get some at-the-edge-of-burnt color in the skillet. It’s the secret to the knockout flavor of this easy and healthy side dish.View Recipe06of 18Broccoli with Balsamic MushroomsJust a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.View Recipe07of 18Shaved Brussels Sprouts SaladPhotographer: Stacy K. Allen; Prop stylist: Julia Bayless; Food stylist: Ana KelleySweet cherries complement the tart goat cheese in this easy shaved Brussels sprouts salad. Pistachios add an extra layer of crunch. A sharp chef’s knife works well to slice the Brussels sprouts thinly. A microplane grater is best for finely shredding the goat cheese.View Recipe08of 18Easy Cilantro-Lime RicePhotographer: Jen Causey, Food Stylist: Ruth BlackburnThis bright and tangy cilantro-lime rice makes a great addition to tacos or burrito bowls—or enjoy this easy side dish paired with grilled chicken or shrimp.View Recipe09of 18Steamed Fresh Green BeansPhotographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserSteaming (but not for too long!) is a foolproof way to get perfect, crisp-tender green beans, every time. This easy recipe is a great starting point for other flavors or preparations, like adding cooked green beans to a salad.View Recipe10of 18Pear, Gorgonzola & Walnut SaladThis pear and gorgonzola salad celebrates fall with its beautiful colors. The light and refreshing vinaigrette offsets the tangy funk of Gorgonzola and the sweetness from the raisins and pears.View Recipe11of 18Chitrannam (Lemon Rice)Use up leftover rice and make it into something delicious with this healthy Indian recipe. Because cooked rice refrigerated overnight dries out a little, it’s better suited to absorb all the flavors in this dish without getting sticky or mushy. In a pinch, use frozen or shelf-stable precooked basmati rice, available in many stores. Urad dal and roasted chana dal add texture and authenticity to the rice–look for both types of dal in Indian markets or online.View Recipe12of 18Apple-Cranberry Spinach Salad with Goat CheeseThe tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad. Tasters raved about this easy fall salad. If you can’t find Pink Lady apples, any sweet, crisp apple is a worthy substitute. Want to make this salad a main meal? Top with some rotisserie chicken, chickpeas or tofu.View Recipe13of 18Quick & Easy Balsamic CabbagePhotographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel GrecoThis quick and easy balsamic cabbage is a savory side with just a hint of sweetness from balsamic vinegar. It pairs well with roasted pork, chicken or steak. Savoy cabbage or napa cabbage can stand in for the green cabbage. Swap the green cabbage for purple cabbage and try white balsamic vinegar for a colorful twist.View Recipe14of 18Zucchini & Mushroom SautéServe this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.View Recipe15of 18Fig & Goat Cheese SaladThe sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can’t find dried figs, try swapping in dried apricots.View Recipe16of 18Quick & Easy Green BeansJennifer Causey; Styling: Lindsey LowerHere’s a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies.View Recipe17of 18Simple Cabbage SaladGreg DuPree (Photographer), Ruth BlackBurn (Food Stylist), Julia Bayless (Prop Stylist)Cabbage maintains a nice crunch when it’s tossed with an easy dressing in this simple cabbage salad recipe.View Recipe18of 18Basic Green Salad with VinaigretteMake a larger batch of this basic vinaigrette to have on hand for salads throughout the week.View Recipe
01of 18Eat-the-Rainbow Chopped Salad with Basil & MozzarellaThis fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.View Recipe
01of 18
Eat-the-Rainbow Chopped Salad with Basil & Mozzarella
This fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.
View Recipe
02of 18Quick & Easy Sautéed BroccoliniPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh HoggleBroccolini, with its long thin stems and small florets, is a cross between broccoli and gai lan or Chinese broccoli. This simple crisp-tender sautéed broccolini has zip from lemon and garlic and just a hint of heat from crushed red pepper. Serve alongside anything from roasted chicken to fish or steak.View Recipe
02of 18
Quick & Easy Sautéed Broccolini
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
Broccolini, with its long thin stems and small florets, is a cross between broccoli and gai lan or Chinese broccoli. This simple crisp-tender sautéed broccolini has zip from lemon and garlic and just a hint of heat from crushed red pepper. Serve alongside anything from roasted chicken to fish or steak.
03of 18Quinoa with Peas & LemonTed & Chelsea CavanaughGreen peas add a pop of color to this bright whole-grain side dish. Plus, choosing frozen saves you time—no shelling required! Want to save even more time? Use a pouch of precooked quinoa.View Recipe
03of 18
Quinoa with Peas & Lemon
Ted & Chelsea Cavanaugh
Green peas add a pop of color to this bright whole-grain side dish. Plus, choosing frozen saves you time—no shelling required! Want to save even more time? Use a pouch of precooked quinoa.
04of 18Balsamic-Parmesan Sautéed SpinachTender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.View Recipe
04of 18
Balsamic-Parmesan Sautéed Spinach
Tender spinach with a hint of garlic, Parmesan cheese and sweet balsamic vinegar makes a quick and flavorful side dish. The sturdy leaves of mature spinach hold up best during cooking.
05of 18Charred Sugar Snap Peas with Sesame-Chili SauceBe sure to let these sugar snap peas get some at-the-edge-of-burnt color in the skillet. It’s the secret to the knockout flavor of this easy and healthy side dish.View Recipe
05of 18
Charred Sugar Snap Peas with Sesame-Chili Sauce
Be sure to let these sugar snap peas get some at-the-edge-of-burnt color in the skillet. It’s the secret to the knockout flavor of this easy and healthy side dish.
06of 18Broccoli with Balsamic MushroomsJust a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.View Recipe
06of 18
Broccoli with Balsamic Mushrooms
Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.
07of 18Shaved Brussels Sprouts SaladPhotographer: Stacy K. Allen; Prop stylist: Julia Bayless; Food stylist: Ana KelleySweet cherries complement the tart goat cheese in this easy shaved Brussels sprouts salad. Pistachios add an extra layer of crunch. A sharp chef’s knife works well to slice the Brussels sprouts thinly. A microplane grater is best for finely shredding the goat cheese.View Recipe
07of 18
Shaved Brussels Sprouts Salad
Photographer: Stacy K. Allen; Prop stylist: Julia Bayless; Food stylist: Ana Kelley
Sweet cherries complement the tart goat cheese in this easy shaved Brussels sprouts salad. Pistachios add an extra layer of crunch. A sharp chef’s knife works well to slice the Brussels sprouts thinly. A microplane grater is best for finely shredding the goat cheese.
08of 18Easy Cilantro-Lime RicePhotographer: Jen Causey, Food Stylist: Ruth BlackburnThis bright and tangy cilantro-lime rice makes a great addition to tacos or burrito bowls—or enjoy this easy side dish paired with grilled chicken or shrimp.View Recipe
08of 18
Easy Cilantro-Lime Rice
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
This bright and tangy cilantro-lime rice makes a great addition to tacos or burrito bowls—or enjoy this easy side dish paired with grilled chicken or shrimp.
09of 18Steamed Fresh Green BeansPhotographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe HauserSteaming (but not for too long!) is a foolproof way to get perfect, crisp-tender green beans, every time. This easy recipe is a great starting point for other flavors or preparations, like adding cooked green beans to a salad.View Recipe
09of 18
Steamed Fresh Green Beans
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Steaming (but not for too long!) is a foolproof way to get perfect, crisp-tender green beans, every time. This easy recipe is a great starting point for other flavors or preparations, like adding cooked green beans to a salad.
10of 18Pear, Gorgonzola & Walnut SaladThis pear and gorgonzola salad celebrates fall with its beautiful colors. The light and refreshing vinaigrette offsets the tangy funk of Gorgonzola and the sweetness from the raisins and pears.View Recipe
10of 18
Pear, Gorgonzola & Walnut Salad
This pear and gorgonzola salad celebrates fall with its beautiful colors. The light and refreshing vinaigrette offsets the tangy funk of Gorgonzola and the sweetness from the raisins and pears.
11of 18Chitrannam (Lemon Rice)Use up leftover rice and make it into something delicious with this healthy Indian recipe. Because cooked rice refrigerated overnight dries out a little, it’s better suited to absorb all the flavors in this dish without getting sticky or mushy. In a pinch, use frozen or shelf-stable precooked basmati rice, available in many stores. Urad dal and roasted chana dal add texture and authenticity to the rice–look for both types of dal in Indian markets or online.View Recipe
11of 18
Chitrannam (Lemon Rice)
Use up leftover rice and make it into something delicious with this healthy Indian recipe. Because cooked rice refrigerated overnight dries out a little, it’s better suited to absorb all the flavors in this dish without getting sticky or mushy. In a pinch, use frozen or shelf-stable precooked basmati rice, available in many stores. Urad dal and roasted chana dal add texture and authenticity to the rice–look for both types of dal in Indian markets or online.
12of 18Apple-Cranberry Spinach Salad with Goat CheeseThe tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad. Tasters raved about this easy fall salad. If you can’t find Pink Lady apples, any sweet, crisp apple is a worthy substitute. Want to make this salad a main meal? Top with some rotisserie chicken, chickpeas or tofu.View Recipe
12of 18
Apple-Cranberry Spinach Salad with Goat Cheese
The tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad. Tasters raved about this easy fall salad. If you can’t find Pink Lady apples, any sweet, crisp apple is a worthy substitute. Want to make this salad a main meal? Top with some rotisserie chicken, chickpeas or tofu.
13of 18Quick & Easy Balsamic CabbagePhotographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel GrecoThis quick and easy balsamic cabbage is a savory side with just a hint of sweetness from balsamic vinegar. It pairs well with roasted pork, chicken or steak. Savoy cabbage or napa cabbage can stand in for the green cabbage. Swap the green cabbage for purple cabbage and try white balsamic vinegar for a colorful twist.View Recipe
13of 18
Quick & Easy Balsamic Cabbage
Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco
This quick and easy balsamic cabbage is a savory side with just a hint of sweetness from balsamic vinegar. It pairs well with roasted pork, chicken or steak. Savoy cabbage or napa cabbage can stand in for the green cabbage. Swap the green cabbage for purple cabbage and try white balsamic vinegar for a colorful twist.
14of 18Zucchini & Mushroom SautéServe this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.View Recipe
14of 18
Zucchini & Mushroom Sauté
Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.
15of 18Fig & Goat Cheese SaladThe sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can’t find dried figs, try swapping in dried apricots.View Recipe
15of 18
Fig & Goat Cheese Salad
The sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can’t find dried figs, try swapping in dried apricots.
16of 18Quick & Easy Green BeansJennifer Causey; Styling: Lindsey LowerHere’s a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies.View Recipe
16of 18
Quick & Easy Green Beans
Jennifer Causey; Styling: Lindsey Lower
Here’s a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies.
17of 18Simple Cabbage SaladGreg DuPree (Photographer), Ruth BlackBurn (Food Stylist), Julia Bayless (Prop Stylist)Cabbage maintains a nice crunch when it’s tossed with an easy dressing in this simple cabbage salad recipe.View Recipe
17of 18
Simple Cabbage Salad
Greg DuPree (Photographer), Ruth BlackBurn (Food Stylist), Julia Bayless (Prop Stylist)
Cabbage maintains a nice crunch when it’s tossed with an easy dressing in this simple cabbage salad recipe.
18of 18Basic Green Salad with VinaigretteMake a larger batch of this basic vinaigrette to have on hand for salads throughout the week.View Recipe
18of 18
Basic Green Salad with Vinaigrette
Make a larger batch of this basic vinaigrette to have on hand for salads throughout the week.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Thanks for your feedback!
Tell us why!OtherSubmit
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