Crisp-tender green beans are paired with tomatoes for a colorful and nutritious side. Dressed with fresh basil and just enough vinegar to add a bit of tang, this side compliments most any entree. Healthy Cooking Test Kitchen
You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. —Nan Rickey, Yuma, Arizona
Garlic-Almond Green Beans is her family’s favorite way to eat this popular vegetable, writes Genny Monchamp from Redding, California. “The beans stay so bright and crisp. To speed things up even more, you could use frozen green beans instead of fresh.”
"This side dish was developed by my daughter, Betsey, who worked in a group home," relates Janet Hayes of Hermantown, Minnesota. "When they would grill out, this attractive veggie medley was a favorite of the residents there."
My husband never cared for sweet potatoes until he married me. I tell him it must be my cooking! He can't resist dipping into a bowl of these crunchy chips. They're a nice change from regular potato chips.—Janelle Lee, Appleton, Wisconsin.
This recipe makes an easy, yet well-flavored side that goes well with a variety of main courses. “I make this about once a month. It’s a modification on a recipe I found in a cookbook." Cassie Conrad - Prescott Valley, AZ
Creamy sweet potatoes are treated to a brown-sugar-and-pecan topping in this pared-down casserole. “I like to double the recipe for my company's Thanksgiving potluck,” Tina Browning writes from Lehigh Acres, Florida. “Everyone loves it.”
"Thanksgiving wouldn't be the same for my family without the buttery, pecan-topped sweet potato bake they've come to love with their turkey. Now with a third less cholesterol, 25 percent fewer calories and a whopping 43 percent less fat, this recipe is one any holiday cook who cares about her family's health can be thankful for!"
Sonia Chimenti - Concord, California