Side Dishes
Tested, loved, and easy to make your own
Tuscan Kale with Pine Nuts and Golden RaisinsBy Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington
Marinated Grilled Zucchini with Oregano and Dried-tomato VinaigretteBy Things Cooks Love: Reprinted with permission of Andrews McMeel Publishing, recipes by Marie Simmons
Brussels Sprouts, Kimchi Puree and BaconBy All-Clad & Chef David Chang
Pommes DauphinoiseBy Recipe developed for Sur La Table’s Cooking Classes
Steamed Asparagus with Citrus VinaigretteBy Wolfgang Puck & Marian Getz
Brussels Sprouts with BaconBy Wolfgang Puck
Crème Fraîche Mashed PotatoesBy Rebecca White, A Pleasant Little Kitchen
Black Eyed Peas with Collard GreensBy Recipe developed for Sur La Table’s Cooking Classes