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    You are in: Home / Cookbooks / Sexy Sides
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    49 recipes in

    Sexy Sides

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    The first time I made this was when my parents came over to my house for dinner. I was making a hazelnut crusted mahi mahi for dinner and needed the perfect side dish to go with it. Well, I had asparagus and hazelnuts, so I decided to throw this together and am I glad that I did! It has quickly become one of our favorite ways to eat asparagus. The recipe came from my Mayo Clinic Cookbook.

    Recipe #305503

    4 Reviews |  By Jen T

    These are great used as a topping for a green tossed salad. One way of getting another vegetable into your diet!! I like to use the orange coloured ones for these but I have also used the golden and the ordinary purple skinned ones if I haven't been able to find them. This recipe comes from my youngest daughter who added these to our salads when were visiting. I just had to keep making them on our return home and have posted it here so I don't forget what to do!!!!

    Recipe #199067

    Saw this in a magazine, looked glamorous and perfect for a dinner party

    Recipe #96756

    I derived this recipe from Lennie's "Michael Symon's Drunken Cabbage#31824" but made significant changes to the recipe. I used what I had on hand. When I first made it, I didn't have any caraway seeds so I added it to the leftovers the next day. This dish comes out a little sweet but it is tasty. Cooked cabbage can tend to be a little "gassy" but I think the beer neutralizes that. This can be served as a side dish or eaten as a main dish.

    Recipe #78020

    A quick and oh so tasty use for broccoli. Yumm.

    Recipe #200623

    From a Women's Weekly Dinner Party Cookbook. A nice change from plain rice! If you have any leftovers, add some cooked peas, canned tuna & some cream for an easy tuna rice dish, yum!

    Recipe #216575

    14 Reviews |  By PaulaG

    I found a similar recipe on the web and wanted to reduce the fat content without losing the flavor. This was the end result. The bacon and bacon fat are minimal but a must for the proper flavor.

    Recipe #136622

    Very good! From my WINOS (Women In Need Of Sanity) cookbook.

    Recipe #282747

    A lovely Spanish inspired recipe from Chef Andy Nusser who opened the Casa Mono with Mario Batali and Joe Bastianich in Manhattan, New York. Adapted from Food & Wine magazine.

    Recipe #172546

    This is Rachael Ray's recipe for a great sidedish to use when you're tired of plain old rice (or if you just love orzo, like I do).

    Recipe #61962

    A bistro staple, this dish can also be made with full-sized tomatoes or with Roma tomatoes. You can vary this by adding basil and or mint or other herbs.

    Recipe #169738

    This combination is so autumnal. Roast your own chestnuts if you wish or you can buy cooked vacuum-packed chestnuts at specialty stores. This is rich, filling risotto from Food and Drink. This will serve two as a main course, or four as a side dish. :)

    Recipe #169980

    I found this recipe on an old newspaper archive from Portsmouth, NH. I am posting it for a menu for Australia Day/Waitangi Day.

    Recipe #205905

    So creamy and good. Twist on regular polenta made with Parmesan.

    Recipe #219141

    I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.

    Recipe #285468

    I loved the garlic green beans at Izzy's. I found this recipe on cooks.com. It is delicious.

    Recipe #261583

    Doesn't get much easier than this to dress up some frozen green beans.

    Recipe #173524

    3 Reviews |  By lazyme

    This is a yummy dish from The Stinking Rose in San Francisco.

    Recipe #256172

    This is from the Frugal Gourmet cookbook. I've always counted on this recipe for a simple, yet fantastic, side pasta dish.

    Recipe #291496

    I am going to try this dish for a Christmas potluck. It's from the Cook's Illustrated February 2005 issue.

    Recipe #273675

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