Side

You’ll attract an audience when you take these yummy potatoes out of the oven. The star of the meal, they go well with almost anything. Try them with grilled flank steak and zucchini.

This dish is an excellent accompaniment to almost any Asian entrée, such as Chicken with Ginger and Snow Peas (page 157) or Pacific Rim Flank Steak (page 180). Add some chicken, shrimp, beef, or pork cooked without salt to transform this into a main dish.

Full of mushrooms and carrots, this dish tastes great with Herbed Fillet of Sole (page 118).

Spoon this dressing over fresh fruit, such as melon or pineapple, when you want a pretty side salad or a light dessert.

A light cream sauce enhanced with Parmesan cheese coats fresh spinach in this side dish. Try it with pork chops, fish fillets, or turkey cutlets.

Fresh dillweed and parsley perk up this low-salt version of a classic.

With this recipe, you don’t need to buy many ingredients or spend much time in the kitchen to get a colorful and tasty side dish.

Roasting veggies over high heat retains those delightful concentrated flavors.

Instead of making the traditional recipe for this southern holiday favorite, give our version a try. It tastes just as good but is much lower in sodium and contains no saturated fat.

Cooking the squash in a nonstick skillet gives it a caramelized crust that heightens its sweetness, which in turn is complemented by a light glaze of orange.

Green tea on your salad? Yes, it makes a great base for this Asian-style dressing, which lets you duplicate the flavor of restaurant salads at home without all the extra salt. Toss the dressing with a variety of salad greens and raw vegetables for a side salad or add grilled chicken, shrimp, or lean beef strips for an entrée.

Simple main dishes, such as broiled or grilled steak, pork chops, chicken breasts, or leftover Meat Loaf (page 184), get all dressed up with the addition of this sauce.

Fresh lemon juice and garlic intensify the flavor of this dressing. You’ll be able to complement many different types of salad with it and its variations.

This salad gets its flavor from cumin, jalapeño, lime juice—and, surprisingly, a touch of honey.

After trying our healthful version of barbecue sauce, you’ll wonder why you ever bought the bottled kind.

Make a batch of this wonderful sauce ahead of time for the best blending of flavors. It will keep in an airtight container in the refrigerator for up to a week, or pour it into a freezer container and freeze it for up to six months.

Celery and green onions give this versatile salad a crunch and a fresh taste that will make you want to use it as often as you can—to stuff a tomato, fill half a pita, or provide protein on a salad plate.

A scoop of crunchy tuna salad on a bed of juicy mango slices makes a nice lunch entrée.

The combination of fresh basil and lime in the dressing makes this dish distinctive and delightful. It’s a nice and easy way to work some fish into your week.

Fresh spinach adds a new dimension to basil-based pesto. Try the pesto as a topping for chicken, fish, or pasta.