What says “autumn” more than a hearty serving of grains and root vegetables? This recipe incorporates both into one, heart-healthy salad.
Serves 6 to 8 as a side
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Romanesco and regular cauliflower, sweet potatoes, and brussel sprouts are roasted together for a colorful holiday side dish that serves 12. Drizzle the vinaigrette over the vegetables and sprinkle with pomegranate seeds just before serving.
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This tangy dish is a great variation on the tried and true macaroni salads we love and enjoy all summer long. The great kick here is you can serve it warm on the side with dinner or cold in your lunch pack. Great either way!
Makes about 8 cups; serves 8 to 10 as a side dish
Brining: Chicken has a tendency to get dry and tough, especially when served cold in a salad like this. That’s why you should give these boneless, skinless chicken breasts a quick brine before cooking — this ensures moist and tender shreds of chicken even after some time in the fridge. Even a quick half-hour brine makes a big difference, but don’t brine it for more than two hours or else the salt breaks down the muscle fibers too much.
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Everybody LOVES spinach dip! Hot and bubbly with cheese, cold and served in a bread bowl, with artichokes or without…. YUM!
You’ll love this easy Spinach Artichoke Dip inspired pasta salad! This delicious dish is actually a take on a favorite cold spinach dip; creamy, delicious and oh so easy to make! This is seasoned with a package of vegetable soup mix giving it a ton of flavor but also keeping it really simple! You’ll want to use a medium pasta noodle for this salad, rotini, bow ties, wagon wheels or shells are all great choices!
If you’re looking to make this dish a little bit more healthy, you can sub in whole wheat pasta, greek yogurt and a lighter dressing for the mayo.
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This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It’s so simple: Yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all.
There’s not a ton of cheese and no cream (just a splash of milk to keep it tender), so the fresh taste of the vegetables is front and center. We sprinkled our gratin with basil at the end for a little color. It was a near-perfect dinner (and great leftover, FYI).
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Chessy Grilled Potato Packets
Potatoes are quite possibly the perfect foil packet food, turning slightly crispy on the edges and tender on the inside. Adding a layer of melted cheese to these grilled potatoes near the end makes them irresistible!
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This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that makes a great side dish for all of your Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
PREP: 5 mins, COOK: 25 mins, READY IN: 30 mins
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Green beans have a certain suave, slender elegance that makes them a classic accompaniment. But too often, they get short shrift: a quick drizzle of butter, a squirt of lemon, and onto the table they go. We suggest you coddle them a little this year. Try tossing them in a hot skillet with shallots and pecans that get caramelized in buttery brown sugar, and you’ll see just how special green beans can be.
YIELD: Makes 10 servings
ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
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