If youre wondering what a good side dish is forstuffed peppers, then look no further.
Add grilled or roasted chicken for a quick main dish.
Serve alongside anything from roasted chicken to fish or steak.
Photo: Ted & Chelsea Cavanaugh
Plus, choosing frozen saves you timeno shelling required!
Want to save even more time?
Use a pouch of precooked quinoa.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
The sturdy leaves of mature spinach hold up best during cooking.
It’s the secret to the knockout flavor of this easy and healthy side dish.
Pistachios add an extra layer of crunch.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
A sharp chef’s knife works well to slice the Brussels sprouts thinly.
A microplane grater is best for finely shredding the goat cheese.
Steamed Fresh Green Beans
Steaming (but not for too long!)
is a foolproof way to get perfect, crisp-tender green beans, every time.
Pear, Gorgonzola & Walnut Salad
This pear and gorgonzola salad celebrates fall with its beautiful colors.
The light and refreshing vinaigrette offsets the tangy funk of Gorgonzola and the sweetness from the raisins and pears.
In a pinch, use frozen or shelf-stable precooked basmati rice, available in many stores.
Tasters raved about this easy fall salad.
If you could’t find Pink Lady apples, any sweet, crisp apple is a worthy substitute.
Want to make this salad a main meal?
Top with some rotisserie chicken, chickpeas or tofu.
It pairs well with roasted pork, chicken or steak.
Photographer: Stacy K. Allen; Prop stylist: Julia Bayless; Food stylist: Ana Kelley
Savoy cabbage or napa cabbage can stand in for the green cabbage.
Swap the green cabbage for purple cabbage and try white balsamic vinegar for a colorful twist.
Zucchini & Mushroom Saute
Serve this simple side dish with grilled turkey burgers.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
Other fresh herbs, like thyme or oregano, work well too.
If you might’t find dried figs, try swapping in dried apricots.
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco
Jennifer Causey; Styling: Lindsey Lower
Greg DuPree (Photographer), Ruth BlackBurn (Food Stylist), Julia Bayless (Prop Stylist)
