Here are some Side Dish Recipes for You!

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Spinach and Mushroom Risotto

Course Side Dish
Cuisine Mediterranean
Servings 8


  • 1/4 Cup Olive Oil
  • 8 Oz Mushrooms sliced
  • 2 Tsp Dried Basil
  • 2 Tsp Minced Garlic
  • 1/4 Tsp Black Pepper
  • 1 1/2 Cups Uncooked Arborio Rice
  • 1 Tsp Salt
  • 1/2 Cup Dry White Wine
  • 4 Cups Vegetable Broth
  • 3 Cups Packed Stemmed Spinach, Chopped
  • 6 Tbl Chopped Walnuts Toasted*
  • 1/4 Cup Grated Parmesan Cheese


  • Heat oil in large saucepan over medium-high heat. Add mushrooms, basil, garlic and pepper; cook and stir 5 minutes or until mushrooms are tender.
  • Add rice and salt; cook and stir 2 to 3 minutes or until rice is translucent. Add wine; cook and stir until absorbed. Add broth. 1/2 cup at a time, stirring until broth is absorbed before adding next addition. Add spinach with last 1/2 cup broth is absorbed.
  • Cover and let stand 5 to 7 minutes or until spinach is wilted. Sprinkle with walnuts and cheese before serving.


*To toast walnuts, spread in single layer in heavy skillet.  Cook over medium heat 2 to 3 minutes or until lightly browned, stirring frequently.

Three-Cheese Macaroni and Quinoa

Course Side Dish
Cuisine Plant Based
Servings 4


  • 4 Tbs Butter, divided
  • 1/2 Cup Panko Bread Crumbs
  • 2 Quarts Water
  • 1 Tsp Salt, divided
  • 1 1/2 Cups Uncooked whole grain elbow macaroni
  • 1/2 Cup Uncooked Quinoa
  • 2 Tbs All-purpose flour
  • 1 Cup Milk
  • 1 Cup (4 ounces) Shredded sharp Cheddar cheese
  • 1 Cup (4 ounces) Shredded Monterey Jack cheese
  • 1/4 Cup Grated Parmesan cheese


  • Melt 2 tablespoons butter in medium saucepan over medium heat. Add panko; cook and stir 1 to 2 minutes or until golden. Place in small bowl; set aside.
  • Combine water and 1/2 teaspoon salt in large saucepan; bring to a boil over high heat. Stir in macaroni and quinoa; cook 10 minutes or until pasta is tender. Drain in fine-mesh strainer. Place in large serving bowl.
  • Melt remaining 2 tablespoons butter in saucepan over medium heat. Whisk in flour; cook 1 minute without browning. Gradually whisk in milk and remaining 1/2 teaspoon salt; cook 5 minutes or until very thick. Stir in Cheddar and Monterey Jack cheeses until melted. Pour over macaroni mixture.
  • Top with Parmesan cheese and panko.

Sesame Noodles

Course Side Dish
Cuisine Plant Based
Servings 8


  • 1 Package (16 oz) uncooked spaghetti
  • 6 Tbl Soy sauce
  • 5 Tbl Dark sesame oil
  • 3 Tbl Rice vinegar
  • 3 Tbl Sugar
  • 2 Tbl Vegetable oil
  • 3 Cloves garlic, minced
  • 1 Tsp Grated fresh ginger or ginger paste
  • 1/2 Tsp Sriracha Sauce
  • 2 Green onions, sliced
  • 1 Red bell pepper
  • 1 Cucumber
  • 1 Carrot
  • Sesame seeds (optional)


  • Cook spaghetti according to package directions until al dente in large saucepan of boiling salted water. Drain, reserving 1 tbl pasta cooking water
  • Which soy sauce, sesame oil, sugar, vinegar, vegetable oil, garlic, ginger, sriracha and reserved pasta water in large bowl. Stir in noodles and green onions. Let stand at least 30 minutes until noodles have cooled to room temperature and most of sauce is absorbed, stirring occasionally
  • Meanwhile, cut bell pepper into thin strips. Peel cucumber and carrot and shred with julienne peeler into long strands or cut into thin strips. Stir into noodles. Serve at room temperature or refrigerate until ready to serve. Top with sesame seeds if desired

Gluten Free:

  • Use gluten-free spaghetti instead of regular spaghetti, or use 12 ounces soba noodles cooked according to package directions.

Mediterranean Baked Feta

Course Side Dish
Cuisine Mediterranean
Servings 6


  • 1 Package (8 oz) feta cheese, cut crosswise into 4 slices
  • 1/2 Cup Grape tomatoes, halved
  • 1/4 Cup Pitted kalamata olives
  • 1/8 Tsp Dried oregano
  • Black pepper
  • 2 Tbl Extra Virgin Olive Oil
  • 1 Tbl Shredded fresh basil
  • Pita Chips


  • Preheat oven to 400 degrees F
  • Place cheese in small baking dish; top with tomatoes, roasted peppers and olives. Sprinkle with oregano and season with black pepper; drizzle with oil
  • Bake 12 minutes or until cheese is soft. Sprinkle with basil. Service immediately withpita chips.

Gluten-Free: Serve with corn tortilla chips or gluten-free crackers