Brown Rice Pilaf
Shredded carrot adds a slight sweetness and a splash of color to this brown rice pilaf. Use fresh mushrooms, such as shiitake, chanterelle, or porcini, for a more exotic dish.
Zucchini Bread Pudding
With an airy, souffle-like texture, this side dish works as well for dinner as it does for brunch. Extra-sharp cheddar cheese gives an extra-rich flavor to this puff.
Blue Cheese-Stuffed Summer Squash
Serve this veggie-filled casserole as a meat-free dish for dinner or brunch.
Grilled French Bread
Wondering what to do with that bumper crop of summer squash or zucchini? Make these sophisticated squash boats that are loaded with a piquant blue cheese and sour cream filling and sprinkled with walnuts.
Herbed Corn Bread Dressing
You have absolutely no need to turn on your oven with this easy way to serve warm, crusty French bread seasoned with parsley, garlic, Parmesan cheese, and ground red pepper.
Can't-Be-Beat Cranberry Relish
Use olive oil instead of butter when making the corn bread for this dressing. This will cut back on the saturated fat and add the flavor of the oil.
Lemony Mixed Vegetables
Fresh fennel adds a captivating licorice-like flavor and lots of crunch to this festive condiment.
Be creative with seasonings! The inspired combination of coriander, oregano, and lemon peel adds character to this colorful vegetable side dish.
Fresh Green Bean and Mushroom Casserole
The Italian word "primavera" refers to the use of fresh vegetables, like the squash, carrots, red pepper, and broccoli that create this culinary kaleidoscope.
Green Bean Casserole
By relying on a slimmed-down white sauce and a toasty whole-grain topper, this creamy green bean take-along keeps fat and sodium in check.
Curried Carrot Spread
Bread crumbs with tender, sweet onion top this casserole instead of the traditional high-fat fried onion rings.
Wow! This carrot spread packs a lot of flavor into each bite. Colorful as well as delicious, it looks great on your appetizer table.
Orange juice, ginger, and honey take the "ho-hum" out of ordinary cooked carrots. Serve these vegetables along with grilled chicken breasts and crunchy breadsticks.
Polenta with Tomato-Mushroom Sauce
Fresh green beans add a summertime spin to this old-fashioned lima bean and corn classic.
Red Beans and Rice
Asiago cheese is a semifirm, Italian cheese that lends a rich nutty flavor to this polenta topped with a fresh-flavored tomato sauce.
Sauteed "trinity" (onions, celery, and bell pepper) and Creole seasoning make these beans taste like they were simmered all day.