Meal Type: Sides of All Sizes

Green Goddess Dip

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PrintGreen Goddess Dip This creamy herb dip is sure to be a hit at your next gathering! In addition to appetizer spreads, it’s great in wraps and on sandwiches. Ingredients¼ pound Neufchatel cheese or cream cheese, softened1 teaspoon garlic, minced1 Tablespoon red onion, diced2 Tablespoons carrots, died¼ cup pecans, diced1 ½ Tablespoons parsley, minced1 cup … Continued

Bleu Bliss Potato Salad

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PrintBleu Bliss Potato Salad Longtime shoppers of Lakewinds may recognize this as a recipe the delis used to make. We’re sharing the recipe as part of our 50th anniversary! Creamy and just the right amount of tart, blue cheese is the ingredient you didn’t realize potato salad was missing. Ingredients3 pounds red potatoes, cubed into … Continued

Vegan Summer Corn Salad

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PrintVegan Summer Corn Salad Corn fresh off the cob is the height of summer eating. But there are other exciting ways to enjoy this summer staple, like a delectable salad inspired by Mexican elote grilled corn. Fresh summer sweet corn is ideal, but canned corn makes this recipe a year-round option. Pair the salad with … Continued

Carrot, Pea, Herb Pulao

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PrintCarrot, Pea, Herb Pulao Local cookbook author Mish Sen’s recipe for pulao, the West Bengali version of rice pilaf, is packed with flavor and spice. It’s the ideal side dish for roasted or grilled meat and fish, or other Indian classics, like Mish’s Chicken Curry and Chana Masala. Ingredients1 cup basmati rice1 Tablespoon ghee or … Continued

Baked Lentil Veggie Fritters with Coconut Cilantro Sauce

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PrintBaked Lentil Veggie Fritters with Coconut Cilantro Peanut Dipping Sauce Fried vegetable fritters are a popular tea time snack in parts of India. Local cookbook author Mish Sen skips the deep fryer for a lighter and irresistibly fluffy and delectable take on the classic appetizer. Paired with a bright, spicy dipping sauce, they’re the perfect … Continued

Roasted Carrots with Bean Purée and Maple Pepitas

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PrintRoasted Carrots with Bean Purée and Maple Pepitas Here’s a simply delicious way to enliven your dinner plate: organic roasted carrots with maple syrup and roasted pepitas (pumpkin seeds) — great as a plant-based entrée or a side with roasted meat or seafood. Late fall is the best time to enjoy them. As temps drop, … Continued

Grilled Herby Potatoes with Charred Scallions

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PrintGrilled Herby Potatoes with Charred Scallions This bold new take on potato salad cooks the spuds right on the grill, giving them a crispy, charred texture that goes perfectly with the cool, creamy dressing. You may never go back to the classic potato salad after you try it! These potatoes go particularly well with grilled … Continued

Wheat Berry Apricot Salad with Olives and Mint

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PrintWheat Berry Apricot Salad with Olives and Mint IngredientsFor the salad:2 cups cooked wheat berries (see notes for stovetop or Instant Pot recipe)½ cup pistachios, crushed with the flat of a knife blade½ cup dried apricots, chopped½ cup Kalamata olives¼ cup red onion, diced¼ cup parsley, chopped¼ cup mint, chopped¼ cup green onions, choppedFor the dressing:4 … Continued

Herbed Pull-Apart Rolls

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PrintHerbed Pull-Apart Rolls Crusty bread and melty cheese are always a welcome pairing! Guests at your next holiday party or game night will love them. They also make an excellent side for your favorite soup. Like soup, they’re easy to reheat so make a batch for the week ahead. Ingredients6 Breadsmith dinner rolls (can substitute … Continued