Looking for Valentine's Day side dish recipes? Get easy to make Valentine's Day side dish recipes. Taste of Home has side dish recipes for Valentine's Day including rice sides, beans, potatoes, and more Valentine's Day side dish recipes.
Soy sauce and peanut butter flavor these crisp-tender beans. "They're a nice change from the usual green bean salads and casseroles," says Robin Joss from Ashburn, Virginia. "With a sesame seed crunch, this dish always wows guests and brings plenty of recipe requests."
For a tasty change of pace, try these moist and tangy portobello mushrooms from Robert Beck of Springfield, New Jersey. Filled with artichoke hearts and sweet red peppers, they’re delightfully rich and flavorful.
Kids love pasta, especially when it is shaped like fun "butterflies." The lemon and basil pairs with Parmesan cheese to transform plain pasta into something totally different and kid-approved! —Lauren Reiff, East Earl, Pennsylvania
With an abundance of potatoes in our garden each summer, I often make this easy recipe. We love the combination of parsley and spices, and the lemony butter sauce. They make a great accompaniment to grilled fish. —Sandra McKenzie, Braham, Minnesota
Fresh green beans are wrapped in bacon and covered in a sweet sauce in this fast and simple side dish. “Every time I take these green bean bundles to a luncheon or family dinner, people beg me for the recipe," notes Julie Hewitt from Union Mills, Indiana.
This side dish from Linda Roberson of Collierville, Tenessee goes great with a variety of meats, especially beef. "The topping freezes well and may be spread thinner to cover more tomato slices, if needed,” she adds.
This easy recipe is a cross between traditional Yorksire pudding and popovers that makes a great complement to prime rib. We also like it with beef stew and steak. Make more than you need because everyone loves them. —Emily Chaney, Blue Hill, Maine
“I worked in an Italian restaurant that served pasta with olive oil, garlic and a sprinkling of walnuts. I enjoyed the medley so much that I developed this recipe for an important dinner—and it was a hit,” writes Nancy Beckman from Helena, Montana.