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Country Woman Side Dishes

Find Country Woman Magazine side dishes for a delicious addition to your meal. Get side dish recipes from our Country Woman Magazine.

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Fire and Ice Tomatoes

Fire and Ice Tomatoes

Fire and Ice Tomatoes

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

Golden Mashed Potatoes

Golden Mashed Potatoes

Golden Mashed Potatoes

When there's no gravy with the meat, this is great to serve in place of regularly mashed potatoes. I make it often to take to picnics and church socials. My husband even made it for his family's reunion one year when I couldn't go! —Cindy Stith, Wickliffe, Kentucky

Portobello Mushroom Saute

Portobello Mushroom Saute

Portobello Mushroom Saute

It’s guaranteed this festive vegetable medley will have guests asking for seconds. The portobello’s intense flavor and firm texture make the nutritious saute top-notch.—Leona Ryynanen, Houghton, MI
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So-Sweet Squash Pickles

So-Sweet Squash Pickles

So-Sweet Squash Pickles

These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut

Veggie Turkey Centerpiece

Veggie Turkey Centerpiece

Veggie Turkey Centerpiece

Planning a special Thanksgiving celebration? We can't think of a more novel way to start the table talk-or serve the veggies-than with this incredible edible Mr. Turkey centerpiece! Subscriber Anita Johnson of Morrison, Colorado says, "Half the fun is putting this gobbler together. He's a traditional tasty guest at our Thanksgiving table now, but the first time I made him, folks found him simply too cute to eat!"

Zesty Fried Green Tomatoes

Zesty Fried Green Tomatoes

Zesty Fried Green Tomatoes

You don't have to be from the South to savor this traditional treat-a wonderful way to use up unripened fall tomatoes. We start our tomato plants in early spring so we can enjoy their bounty as long as possible.—Gladys Gibbs, Brush Creek, Tennessee

Asian Corn Succotash

Asian Corn Succotash

Asian Corn Succotash

Since I’m not a fan of lima beans, I use edamame (green soybeans) in this colorful succotash instead. The Asian-inspired dressing alone is addictive.—Dierdre Callaway, Parkville, Missouri

Asparagus Spaghetti

Asparagus Spaghetti

Asparagus Spaghetti

Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.! It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anything I put in front of him. We like this dish with a salad and dessert. It's so easy to prepare—it takes only about half an hour from start to serving.

Hearty Corn Pudding

Hearty Corn Pudding

Hearty Corn Pudding

Corn is a staple around our house in summer-and so is this comforting dish. Every year, we grow corn in our backyard garden. I keep several packages of our homegrown corn in the freezer so I can make recipes like this in any season.

Quick Baked Potatoes

Quick Baked Potatoes

Quick Baked Potatoes

You'll receive raves every time you make these delicious potatoes. They have a crispy cheese coating but are tender inside.

Roasted Carrots with Thyme

Roasted Carrots with Thyme

Roasted Carrots with Thyme

Cutting the carrots lengthwise makes this dish look extra pretty.—Deirdre Cox, Kansas City, Missouri
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