Deep Fried Brussels Sprouts by Nate Appleman

This dish will go with just about any main - pasta, meat, small plates. Whatever you're in the mood for.

Spanish Rice by Wendi Taylor

Ever wondered how to get that perfect consistency of spanish rice that's served in restaurants? Here's the secret...

Quick and Tasty Greek Cauliflower by Salad Foodie

There are times I've put the bulk of time preparing a middle east main dish and just need a quick side of vegetables. When cauliflower is on hand, I get the wok out and prepare this Greek flavored dish. I have tried my own mixtures of Greek seasonings (there's clone recipes out there) but when the commercial seasoning's handy, why not…

Sauce Diable by Roland Passot

Serve with my Roasted Loch Duart Salmon with Chanterelle Mushrooms

Mashed Potatoes and Cabbage (Colcannon) by Salad Foodie

A perfect way to boost nutrition in mashed potatoes, this is a favorite Irish side dish but can certainly appear at Oktoberfest in late September with bratwurst or sauerbraten. I like the subtle crunch and texture cabbage provides, and using red potatoes and leaving the skins on, adds extra color and nutrition. (An optional version…

Avocado salsa by Lemon Squeezy

Enjoy on the side or as a dip

Sun dried tomato pesto by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sun dried tomato pesto

Three Cheese Macaroni & Cheese by Salad Foodie

An unusual recipe ingredient caught my attention when I saw this on the Internet and after trying it out the recipe went straight to my rotation FAVS. Three cheeses make it irresistible - Cheddar, Parmesan - and (the surprise to me) - cottage cheese. Then a crunchy topping clinches the deal. I tweaked it very little and believe…

PAPPARDELLE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

PAPPARDELLE

Turkey Sausage Fettucine alfredo by Brett Ede

Tortini ai Funghi copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Lovely Springtime Asparagus Risotto by Skinny Kitchen with Nancy Fox

Risotto is one of Italy’s great culinary contributions. In Italy, risotto is often served as a first course or side dish for meat or fish. Unlike many rice dishes, risotto should be served in a warm dish and eaten immediately. It will not reheat and must be made at the last minute. If done right, risotto is so rich, creamy and…

Spatzle by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spatzle

Zucchini con Anice by BearNakedBaker