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

    Sexy Sides

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    Simple and delicious. A true Italian staple for any dinner. This is just about the only way my mother and grandmother cooked their vegetables!

    Recipe #73108

    Dhall is served at almost every meal in India. It is a staple food, there are many versions of this dish. Remember it's not an authentic meal if you serve curry without t he dhall. Here is one of my favourites, very easy to cook.

    Recipe #201389

    My daughter sent me this recipe some years ago. Whenever I am lucky enough to find pumpkin in the shops this is a dish I prefer to cook. Made today and served with Pollo Sorprisa. Tasty and so easy to make. Serves 4 as a side dish, 2 as a supper dish.

    Recipe #334563

    This is a very good side dish to accompany a curry. The use of fresh okra is important, tinned okra is too mushy. Simple and quick to make with just a few ingredients this is a must dish.

    Recipe #288874

    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

    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

    My husband's adviser fixed this salad as a side dish one evening when we went to her house for dinner. After I took the first bite, I asked her if she would give me a copy of the recipe. I feel that the salad is best eaten fresh.

    Recipe #292947

    From Bon Appetit. A little fancier way to serve asparagus than just the traditional steamed or roasted method. Asparagus is steamed and topped with a lemon almond butter that is seasoned with shallots, garlic and parsley. Delish! Note that cooking time includes time required to steam the asparagus.

    Recipe #304770

    This is one of the most wonderful vegetable dishes I've made in quite a while - Sweet and tart and sure to please even those who are ambivalent about cauliflower. Be sure to use fresh dill, not dried!

    Recipe #216982

    5 Reviews |  By Bev

    Easy enough for everyday, delicious enough for company. I found this in Eating Well Magazine.

    Recipe #208160

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

    Recipe #200623

    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

    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

    In college, my friend Angela and I went to visit her granny. She made this for us. It was the first time I'd ever experienced anything like it. It was delicious and her granny gladly gave me the recipe.

    Recipe #213535

    This is a great twist on traditional fried or smothered cabbage - taken from the Tony's Seafood of Louisiana website (who are quoting a Mulate's recipe). How can we go wrong? YUMMO!! My DH brought me a tee back from Mulate's when he was down helping recovery efforts after Hurricane Katrina - needless to say we love the region and the food - and now I can say I "perk" up a bit when I see Mulate's anywhere. I can't wait to get down there myself just to sample my way around the region! How DO I get one of those traveling shows myself? ;)--

    Recipe #215647

    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

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

    Recipe #219141

    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

    Gouda cheese and ricotta cheese together....yum! Don't shy away if you don't like ricotta...you really wouldn't know it's in there. For some extra flavor use smoked Gouda!

    Recipe #171708

    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

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