Our Best Green Side Dishes of 2015
2015 was a good year for vegetables — especially cauliflower. While we certainly hopped on the cauliflower rice train, it didn’t stop us from showing love to the plethora of green side dishes that popped up over the year. This year saw a new take on the green bean casserole, a savory pot of greens topped with biscuits, and a few vibrant salads we made over and over again.
Radishes along with their greens give this one-dish pasta its sharp, peppery bite. It’s a great casual dish for a weeknight, and it can be served warm or at room temperature.
Deeply colored, sturdy-textured, and packed with nutritious goodness, greens are humanity’s friend. A long, slow simmer turns tough collard greens meltingly tender in this stew.
With its shiitake mushrooms, sherry vinegar, and sesame stick topping, this interpretation of green bean casserole pays homage to the classic, with a light yet indulgent update.
Free up the oven and show off the crisp texture of green beans with a quick stovetop sauté. Mushrooms and onions give this dish its savory, umami-packed flavor.
A trio of avocado, red onions, and oranges turns a ho-hum green salad into a refreshing side. Use a juicy orange and add a drizzle of olive oil and there’s no need for dressing.
An all-time favorite, a spinach and strawberry salad can go from side to entrée with the addition of grilled chicken. Ditch the bottled stuff and make your own homemade poppy seed dressing for fresh flavor.
Between the crunchy spiced chickpeas, and push and pull of sweet and spicy flavors, this carrot-based salad gets its green from the generous use of parsley.
How do you make sure a salad satisfies? Pump up the heft with the addition of a grain. Equal parts quinoa and salad greens create the base, with pine nuts and corn adding a nutty and sweet crunch.
Armed with a spiralizer, we faced a bumper crop of zucchini with absolute delight. An herby pesto of parsley and pistachio draped over the veggie noodles is the ticket to an easy, vegetable-packed dinner.
Buttery walnuts and earthy sage share the stage with ribbons of shredded Brussels sprouts in this Autumn-minded salad. Once the Brussels sprouts hit the heat, their sturdy texture wilts into silky, fork-tender strands.
This spinach bake is a cross between creamed spinach and a spinach soufflé. It has a few easy shortcuts, making it a viable option for busy weeknights.