Quick & Easy Sides and Salads

September 07, 2010
Beth Dreiling Hontzas
These easy, versatile sidekicks are loaded with flavor and will add pizzazz to your meal.
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Pickled Okra and Shrimp Salad

Beth Dreiling Hontzas

Recipe: Pickled Okra and Shrimp Salad

Pickled okra and shrimp make a perfect combination for a fresh, spring salad. Try this recipe tonight for dinner with a side of cheesy French bread.

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Grilled Okra and Tomatoes

Photo: Ralph Anderson; Styling: Buffy Hargett

Recipe: Grilled Okra and Tomatoes

While you have the grill fired up for burgers and chicken, throw on some veggies too. Sprinkle the okra and tomatoes with fresh basil to enhance their flavor.

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Browned Butter Mashed Potatoes

Photo: Oxmoor House

Recipe: Browned Butter Mashed Potatoes

Everyone loves the simplicity of mashed potatoes, so make it a tradition to always have some on your Thanksgiving table. Crafting delicious mashed mashed potatoes is not easy, but this recipe shows you how it’s done. It also brings the rich flavor of browned butter—those nutty taste you simply can’t get any other way—into the bowl. You’ll love the rich buttermilk, which adds fluff and creaminess to the mashed Yukon gold potatoes. Once you’ve whipped your potatoes to the perfect texture, you can garnish them with parsley, rosemary, or thyme. Once you sample the flavor of these potatoes, you’ll want them on the table every night of the week.

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Lemon Veggies and Pasta

Recipe: Lemon Veggies and Pasta

We loved the combo of crunchy snow peas, carrots, and fresh herb in Lemon Veggies and Pasta.

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Pan-fried Okra, Onion, and Tomatoes

Recipe: Pan-fried Okra, Onion, and Tomatoes

Complete your ultimate grilling menu with this easy veggie side perfect for summertime. Add the right amount of flavor by mixing chicken bouillon seasonings and lime juice with the veggies.

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Classic Baked Macaroni and Cheese

Photo: Beth Dreiling Hontzas

Recipe: Classic Baked Macaroni and Cheese

Whisk warm milk into the flour mixture to ensure a lump-free sauce. We also recommend shredding your own cheese for a creamier texture. We tested with Cracker Barrel Extra-Sharp Cheddar. Our step-by-step guide removes any guesswork from making this classic pasta.

Step-by-Step Video: Classic Baked Macaroni and Cheese

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Salt-and-Pepper Oven Fries

Jennifer Davick

Recipe: Salt-and-Pepper Oven Fries

Serve Salt-and-Pepper Oven Fries in votive holders for a fun look. Dip fries in Lemon-Garlic Mayo.

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Maple Sweet Potato Cups

Photo: Beth Dreiling Hontzas

Recipe: Maple Sweet Potato Cups

We keep this recipe quick and easy so in almost no time you’ll be enjoying a delicious side dish. Be sure to swing by the freezer section for one of our favorite convenience items―frozen sweet potatoes. If you feel inclined to skip the meringue, you can top this with miniature marshmallows instead. But since we know you love meringues, spoon these on and in a few minutes they will turn a gorgeous golden-brown and you can devour every bite. So however you want to top your sweet potato casserole, know that meringues and marshmallows always make tasty, timeless, excellent choices.

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Watermelon, Mâche, and Pecan Salad

William Dickey/ Styling Rose Nguyen/ Food Styling Vanessa McNeil Rocchio

Recipe: Watermelon, Mâche, and Pecan Salad

Spiked with the sweet-sharp heat of a pepper-jelly vinaigrette, ice-cold cubes of watermelon team up with buttery crumbles of Gorgonzola cheese and toasted pecans. Mâche is a tender, heirloom variety of lamb’s lettuce, but the salad is equally good prepared with a mix of baby lettuces.

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Zucchini Ribbons with Feta and Mint

Recipe: Zucchini Ribbons with Feta and Mint

Inspired by the fresh flavors of the Mediterranean, this salad is simple and flavorful with crunchy zucchini, savory feta, mint, and splash of lemon.

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Thai Noodle Salad

Jennifer Davick / Styling: Mindi Shapiro Levine / Food Styling: Marian Cooper Cairns

Recipe: Thai Noodle Salad

Add some Asian flair to your menu with the sweet, sour, salty and spicy flavors that make up Thai Noodle Salad.

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Warm Purple-and-Red Potato Toss

Photo: Jennifer Davick; Styling: Buffy Hargett; Food Styling: Pam Lolley

Recipe: Warm Purple-and-Red Potato Toss

Use purple and red potatoes about the size of an average tomato. To retain color, cook purples in their jackets. Our Test Kitchens prefers to cook potatoes for potato salad uncut and in their peels. Cut potatoes tend to break apart.

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    Warm Frisée Salad With Crispy Kosher Salami

    Photo: Jennifer Davick

    Recipe: Warm Frisée Salad With Crispy Kosher Salami

    Don't shy away from Warm Frisée Salad With Crispy Kosher Salami. The vinaigrette includes slightly sweet sherry vinegar to balance the sharp flavor of frisée. Frisée is a member of the chicory family often used in mesclun salad mixes. Buy bunches with crisp leaves and no signs of wilting. Use all of the leaves except the core.

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    Strawberry-Pineapple Iceberg Wedges

    Recipe: Strawberry-Pineapple Iceberg Wedges

    If you can't find frisée in your local grocery store, feel free to substitute your favorite gourmet greens mix in this hearty salad. Look for seeded melon halves in the produce department to save a little time.

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    Roasted Asparagus Salad

    Photo: Beth Dreiling Hontzas

    Recipe: Roasted Asparagus Salad

    Serve a plate full of goodness with the veggies in Roasted Asparagus Salad: Bibb lettuce, cherry tomatoes, avocado, red onion, and bell pepper. Save time by tossing it with bottled vinaigrette.

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    Arugula with Warm Bacon Vinaigrette

    Photo: Iain Bagwell

    Recipe: Arugula with Warm Bacon Vinaigrette

    "Mama always said, 'Eat your greens,' so start brunch off with a simple salad. The warm vinaigrette melts the goat cheese, creating a magical creamy dressing."

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    Parsley Couscous with Apricots

    Photo: Hector Sanchez

    Recipe: Parsley Couscous with Apricots

    Toss some of the cooked garlic cloves from slow-cooker pan juices with couscous, if desired.

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