Veggie side dishes are a great way to add color, flavor, and balance to any meal. Whether you’re working with fresh, frozen, or roasted vegetables, there are plenty of easy ways to prepare them.

Make the sauce: Place the poblano and jalapeno peppers and the garlic in a food processor. Pulse until finely chopped. Add the cilantro, parsley, mint, lemon juice, zest, salt, cumin and black pepper.

Same with chickpeas. Switch them up with navy beans, lentils, etc., or any other legume you love.. I bet you’ve heard a lot ...

Ingredients: 2 medium carrots, peeled and cut into sticks; 1 medium eggplant, sliced; 2 sweet peppers, sliced; 1 small red onion, sliced; 3 tbsp olive oil ...

4 large red bell peppers. 4 large yellow bell peppers. 3/4 cup extra-virgin olive oil, plus more for rubbing. 4 large garlic cloves, thinly sliced. 4 large anchovy fillets, rinsed and chopped ...

This Green Chile Potato Salad is a fresh twist on a classic mayo-based picnic salad. Baby potatoes are tossed with a green chile sauce that lends herbaceous, tangy flavor to every bite.

1. Bring a medium pot of water to the boil. Add the peas and blanch until bright green, about 1 minute. Using a fine mesh skimmer or a slotted spoon, remove the peas (keep the water on the boil ...

TAMPA (BLOOM) – Top Caterer and Chef Debra Murray joins Gayle Guyardo the host of the nationally syndicated health and wellness show Bloom to talk about the importance of fiber and show the ...

1. Bring a medium pot of water to the boil. Add the peas and blanch until bright green, about 1 minute. Using a fine mesh skimmer or a slotted spoon, remove the peas (keep the water on the boil ...

Sugar snap peas add vibrancy and crunch to potato salads, chicken skillet braises, pasta and a greens-packed salad. Recipes for spring's snappiest green vegetable - Los Angeles Times ...

This Green Chile Potato Salad is a fresh twist on a classic mayo-based picnic salad. Baby potatoes are tossed with a green chile sauce that lends herbaceous, tangy flavor to ...