Now introducing… the wintery side dish or vegetarian main dish that you didn’t know you needed! You’ll love how it comes together with one pot on the stove and one pan in the oven.

This festive green and red dish features roasted Brussels sprouts cooked to crisp-tender perfection with fresh cranberries, which become so lovely as they bake on the same pan alongside the sprouts. Add chopped pecans to the pan toward the end of baking to toast them.

Once your components are done cooking, combine them in a bowl over cooked wild rice blend. Finish it off with crumbled goat cheese, plus a drizzle of balsamic vinegar and maple syrup. The flavors remind me of my popular Balsamic Roasted Brussels Sprouts with Cranberries & Pecans, but you can eat this one as a standalone meal. It’s a winner.

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It’s hard to beat a bowl of pesto pasta. Today, I’m sharing a classic basil pesto pasta recipe from start to finish! You’ll learn how to make basil pesto from scratch and toss it with freshly cooked noodles in perfect proportions.

I like my pesto pasta saucy, so I used a generous amount of pesto here, which is more affordable when you’re making your own pesto. It takes ten minutes or less to make pesto in a food processor, but you could certainly use store-bought pesto if you have a favorite brand.

This vibrant pesto pasta is quick and easy to make for dinner on a weeknight. It’s also a lovely side dish to serve at a dinner party or casual summer cookout. Get ready for the best pasta pasta you’ve ever had.

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Let’s hear it for burrata cheese! I always order burrata when I find it on restaurant menus, and we’ve had some stellar combinations this summer. I can’t resist burrata’s contrasting textures—it’s like fresh mozzarella on the outside, but lusciously soft and creamy on the inside.

For this recipe, I designed a quintessential summertime burrata salad with fresh tomatoes. Serve it with crostini or a loaf of crusty bread to make it an appetizer. This burrata dish comes together in 15 minutes, believe it or not, and it’s a real showstopper.

I wanted to keep it simple but make it taste special, so I drew reference from my Easy Tomato Salad and Tomato Basil Bruschetta. I landed on a combination of cherry tomatoes and sun-dried tomatoes for depth, plus freshly toasted pine nuts for a savory note. It’s not complete without a drizzle of rich olive oil, tangy balsamic vinegar, and a sprinkle of fresh basil. I hope it becomes one of your go-to recipes!

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Tabbouleh fans, have you tried making it with quinoa? This recipe is a fun variation on classic tabbouleh made with quinoa instead of bulgur wheat. It turns our favorite Lebanese salad into a gluten-free dish. The quinoa is fluffy and has a somewhat nutty taste, but overall, the flavor profile is quite similar.

Since I already changed one primary ingredient, I took the liberty of adding some chickpeas and feta cheese, more ingredients that you would not expect to find in tabbouleh. They’re entirely optional and absolutely delicious. They make the salad more hearty; if you use both, it could qualify as a light meal on its own.

This herbaceous salad is so refreshing on a warm day. It features fresh parsley and mint, tomato and cucumber, olive oil, lemon juice, garlic, and quinoa. The proportions remain true to the traditional recipe, so it contains more parsley than quinoa, and the lemon packs a punch. I think you’ll love it.

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This classic lentil salad recipe features some of my favorite Mediterranean flavors, including cherry tomatoes, roasted red peppers, Kalamata olives, and plenty of fresh parsley in a zippy lemon dressing. The texture is an irresistible combination of tender, crisp and chewy. If you like lentils and tabbouleh salad, this recipe is for you.

I love to keep this hearty lentil salad in the fridge for a light meal, healthy side dish, or ready-to-grab snack. Bring it to your get-togethers and picnics for all to enjoy—this recipe is dairy-free, vegan, gluten-free, egg-free and nut-free! I bet your friends will ask for the recipe.

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Craving a fresh salad with substance? This cauliflower salad recipe might be right up your alley. It’s crunchy, chewy, bold and unexpected. You’ll love this salad if you enjoy fresh Mediterranean flavors and reach for raw cauliflower on veggie trays.

Yes, this salad is made with raw cauliflower. The only cooking you’ll need to do for this recipe is toasting the almonds for a few minutes. The cauliflower soaks up the flavors in the vinaigrette during a 30-minute rest.

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Have you tried Hasselback potatoes? They are heavenly. They’re crispy like potato chips around the edges, and tender like scalloped potatoes on the inside. If you’re a fan of buttery baked potatoes and crispy potato skin, these fancy Swedish potatoes are right up your alley.

I’ll be honest—my first attempt at Hasselback potatoes over a decade ago was a flop. I accidentally sliced all the way through my potatoes, and they didn’t turn out right. It was a humbling experience.

Then, I tasted an unforgettable Hasselback potato on a trip to Scotland, and I came back determined to make them at home. I’ve learned some key tips and tricks, and I’m sharing them all with you today. If I can do it, you can, too!

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Refried black beans are one of my favorite plant-based recipe components. I’ve perfected my technique and flavorings over the years, and I’m excited to share the recipe with you today.

Made with canned beans, these refried black beans are a quick and satisfying alternative to stovetop black beans, and a fun variation on classic refried pinto beans. They taste far superior to plain canned black beans or store-bought refried beans. They’re the best!

These refried beans are flavored with sautéed onion, roasted or fresh red bell pepper, garlic, cumin, and a squeeze of fresh lime juice. Thanks to the red bell pepper and cumin, they have a subtle Cuban vibe that plays beautifully with the earthy flavor of the black beans.

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Savory sweet potato fans, you’re going to love this hash! It features sweet potatoes, bell pepper, and onion, all roasted in the oven to tender, caramelized perfection. You’ll love this recipe if you’re a fan of roasted sweet potatoes or the sweet potato hash at True Food Kitchen.

This recipe was inspired by an old favorite, my Roasted Breakfast Potatoes. I love this sweet potato hash in the morning with eggs, whether they’re scrambled or fried. It’s not just for breakfast, though—this hash makes a hearty side dish for simple fare from fall through winter. You’ll find more serving suggestions below!

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While I’m a forever fan of mashed potatoes, these cauliflower mashed potatoes are a surprisingly great alternative! Use this recipe to make mashed cauliflower or add a potato to the mix for cauliflower mashed potatoes.

When you add a russet potato to the mix, the starch helps the mash become more creamy, smooth, and, as expected, more mashed potato-like. While optional, I prefer the results with the potato. Either way, it’s a simple and nutritious side dish.

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