Side Dish Recipes
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Side Dishes

- Ancho Chile and Garlic Sauce

- Antipasto Bean Salad

- Apple, Cranberry and Pine Nut Stuffing

- Avocados and Shallots Vinaigrette

- Baked Plantains

- Baked Squash with Herb Butter

- Balsamic Glazed Pearl Onions

- Basic Steamed Artichokes

- Basmati Rice Pilaf

- Beer-Baked Black Bean Cassoulet

- Belgian Endive A La Swisse

- Belgian-Style Endive

- Black Garlic Mayonnaise

- Blistered Shishito Peppers

- Braised Baby Purple Artichokes

- Braised Fennel and Carrots

- Braised Fennel with Pancetta

- Braised Fennel with Shallots & Mushrooms

- Braised Vegetables with Endive

- Broccoli and Cauliflower Stir-Fry

- Broccoli and Wild Rice Casserole

- Buddha’s Hand Vinaigrette

- Butter-Braised Kohlrabi

- Buttered Blackeyed Peas

- Butterlicious Smashed Butter Babies™

- Cajun Style Blackeyed Peas

- Cardoon and Carrots A La Suisse

- Cardoon Italian Style

- Carrot Bundles in Lemon-Dill Sauce

- Celery Root and Cauliflower Purée

- Cheese Stuffed Sugar Snap Pods

- Cherry Almond Muffins

- Chile Butter

- Chile Colorado (Red Chile Sauce)

- Chile-Roasted Edamame

- Chiles Rellenos

- Chipotle Aioli Butter Babies™ Potato Salad

- Chipotle Corn Cakes with Chorizo Topping

- Chutney Grilled Fruit and Onions

- Classic Pine Nut-Basil Pesto

- Coconut Rice

- Costa Rican Saute

- Cranberry Whole Wheat Stuffing

- Creamy Spinach and Forest Mushroom Risotto

- Crispy Baby Artichokes

- Crispy Fried Shallots

- Double Tomato and Pepper Sauce

- Dragon Fruit Salsa

- Dried Fruit and Almond Muffins

- Dried Tomato Vegetable Risotto

- Easy New Mexico Cornbread

- Easy Sunchoke® Purée

- Eggplant Oven Fries

- Eggplant Rellenos

- Elephant Garlic Mashed Potatoes

- Exotic Dried Fruit Mix

- Feijoa Chutney

- Fig Bran Muffins with Spiced Butter

- Finnish Potatoes Superb

- Fragrant Yellow Rice

- Fresh Ghost Chile Hot Sauce

- Frieda’s Finest Tabouleh

- Fruit and Shallot Stir Fry

- Fruited Squash Halves

- Gai Choy and Shrimp in Dijon Sauce

- Gai Lan with Ginger and Lime

- Garlic Potatoes Au Gratin

- Garlic Spinach Souffle

- Garlic Vinegar

- Garlicky Artichoke Spread

- Garlicky Potatoes Mediterranean

- Ginger Dipping Sauce for Egg Rolls

- Ginger Pear Conserve

- Ginger Rice

- Ginger Sherry Sauce

- Gingered Cranberry Sauce

- Gingered Mandarin Lychees

- Glazed Shallots and Apples

- Green, White and Orange Veggie Pearls

- Grilled Baby Squash with Garlic Marinade

- Grilled Fava Beans

- Grilled Garlic Artichokes

- Grilled Polenta Cakes Topped with Hatch Chiles

- Grilled Potato Skewers

- Grilled Purple Asparagus with Camembert Sauce

- Grilled Purple Sweet Potato Wedges with Turmeric Aioli

- Habanero Pepper Sauce

- Haricots Vert Parisian Style

- Hawaiian-Style Wok Fry

- Heirloom Apple and Avocado Salsa

- Heirloom Tomato Pudding

- Herb Roasted Baby Japanese Eggplant

- Herb-Roasted Potatoes with Shallot Vinaigrette

- Homemade Chile Mayonnaise

- Homemade Crystallized Ginger

- Honey-Roasted Cipolline

- Horned Melon Passion Fruit Sauce

- Horseradish Mashed Potatoes

- Horseradish Rarebit (Cheese Sauce)

- Hot! Hot! Hot! Habanero Cheddar Spoon Bread

- How to Perfectly Bake Stokes Purple® Sweet Potatoes

- Japones Fresh Tomato Sauce

- Just-Do-It! Tamarillo Sauce

- Kabocha Neopolitan

- Kumquat Almond Sauce

- Lemon Barbecue Sauce

- Lemony Roasted Butter Babies™ and Brussels Sprouts

- Light Lemon Hollandaise

- Maple and Bacon Roasted Potatoes

- Maria’s Stuffed Artichokes

- Marinated Vegetable Medley

- Mashed Butter Babies™ with Parmesan

- Mashed Oca with Fresh Herbs

- Mashed Sunchokes®

- Maui Melt

- Meringue Topped Squash

- Mexican Tomatoes

- Mexican Vegetable Sauté

- Microwave Steamed Artichokes

- Minted Swiss Chard

- Mixed Vegetable Stir-Fry

- Morels and Potatoes Au Gratin

- Morels in Sherry and Cream

- Mushroom and Black Garlic Risotto

- Mushroom Pasta Primavera

- Mushroom Stuffed Eggplant

- Mustard Roasted Fingerling Potatoes

- Naples-Style Polenta

- Okinawan Sweet Potato Mash

- Oven Roasted Princesse™ Potatoes

- Oven-Roasted Rosemary Potatoes

- Padi Straw Rice Pilaf

- Parsley Root Salad with Lemon Vinaigrette

- Pasilla Mole Sauce

- Pasta Y Fagioli

- Pearl Onions in Cream Sauce

- Penne with Purple Asparagus and Sage

- Pickled Watermelon Radish

- Plantain Pineapple Saute

- Potatoes with Shallot Saute

- Purple Potatoes Au Gratin

- Ratoutille

- Roasted Aioli Pearl Potatoes

- Roasted Artichokes with Lemon and Garlic

- Roasted Baby Artichokes

- Roasted Baby Carrots and Parsnips

- Roasted Broccolini

- Roasted Hatch Chiles

- Roasted Okinawan Sweet Potatoes

- Roasted Sunchokes®

- Salsa Verde

- Sautéed Garnet Yams

- Sautéed Mushroom Polenta Sandwiches

- Sauteed Plantains

- Sauteed Plantains and Sweet Potatoes

- Sautéed Radishes with Wilted Radish Greens

- Sauteed Sunchoke® Medley

- Sautéed Vegetable Polenta

- Sautéed Vegetable Polenta

- Savory Cabbage Wedges

- Savory Fresh Beans

- Scalloped Purple Potatoes and Parsnips

- Scalloped Squash and Potatoes

- Shallot and Papaya Chutney

- Shallot Marinade for Fresh Vegetables

- Sherry-Ginger Carrots

- Shishito Pepper Pancake with Not Ketchup

- Shrimp and Pineapple Scampi

- Simply Roasted Cipolline

- Skewerd Japanese Eggplant

- Smashed Potatoes

- Smoky Date Glazed Cauliflower

- Snow Pea Stir-Fry

- Snow Peas and Peas

- Snow Peas, Mushrooms, and Bamboo Shoots

- Southwestern Veggie Medley

- Soyrizo™ Hash

- Spaghetti Squash Italiano

- Spaghetti Squash Superb

- Spaghetti Squash with Bell Pepper and Turkey Sauce

- Spaghetti Squash with Green Beans

- Spaghetti Squash with Ricotta Sauce

- Spaghetti Squash with Sauteed Vegetables

- Spaghetti Squash with Tomatillo Sauce

- Spiced Stokes Purple® Sweet Potatoes and Chickpeas

- Spicy Baja Rice with Shrimp

- Spicy Chicken Filling

- Squash & Summer Vegetable Medley

- Squash and Plantain Puree

- Squash Corn Muffins

- Squash Francaise

- Squash Fritters

- Squash in Ginger Cream

- Squash Provencal

- Squash Souffle

- Squash with Pignolias Primavera

- Steamed Dandelion Greens

- Steamed Garden Vegetable Medley

- Steamed Gobo Root with Ginger Butter

- Steamed Kohlrabi with Lemon Butter

- Steamed Salsify with Curry Sauce

- Steamed Vegetables Serrano

- Stewed Cucuzza Squash

- Stir Fried Eggplant Tomatoes and Shallots

- Stir-Fried Bamboo Vegetables

- Stir-Fried Sugar Snap Peas

- Stir-Fried Tomatoes with Jicama and Cilantro

- Stir-Fried Veggies with Pine Nuts

- Stokes Purple® Sweet Potato Bisque

- Stokes Purple® Sweet Potato Latkes

- Stokes Purple® Sweet Potato Mash

- Stokes Purple® Sweet Potato Medallions with Chipotle Cream

- Stokes Purple® Sweet Potato Oven Fries

- Stokes Purple® Sweet Potato Pancakes with Apples and Bacon

- Stuffed Mini Graffiti Eggplants

- Stuffed Spaghetti Squash Italiano

- Summer Meets Winter Squash with Pesto

- Sunchoke® and Butternut Squash

- Sunchoke® Pickles

- Sunchoke® Succotash

- Sunchoke® Tempura

- Sunchoke®-Carrot Pudding

- Sunchokes Baby Carrots and Leeks in Fresh Herb Sauce

- Sunchokes Marinara

- Sunchokes® Crécy

- Sunchokes® in Cream Sauce

- Sweet Potato Gnocchi with Hazelnut Butter

- Tamarillo Ratatouille

- Tempura Mexicana

- Tequila Lime Roasted Baby Artichokes

- Thai Sweet Chile Sauce

- Three Squash Medley

- Three Vegetable Medley

- Tomato-Scented Sunchokes® with Rosemary and Parmesan

- Tomato-Stuffed Tomatoes

- Turmeric & Spice Cauliflower Rice

- Twice Baked Potatoes with Pizzazz

- Twice Baked Squash

- Vegetables Olé

- Vegetables Supreme

- Vinegar Sesame Dressing

- Warm Celery Root with Mustard Sauce

- Whole Roasted Purple Cauliflower

- Whole Wheat Pignolia (Pine Nut) Stuffing

- Wild Rice and Sunchoke® Stuffing

- Wild Rice with Sunchokes® and Papaya

- Wine and Shallot Sauce Dijon

- Yuca Root with Lime & Cilantro

- Yucatan Tapenade