Sautéed Sugar Snap or Snow Peas
4 servings
Sautéed Dill-Scented Carrots
4 servings
Wilted Kale with Sesame Dressing
4 servings
Classic Creamed Spinach
4 servings
Broccoli with Garlic and Lemon
4 servings
Boiled Corn on the Cob
6 servings
Baked Acorn Squash
4 servings
Chestnut and Sausage Stuffing
about 8 cups
Rice and Fruit Stuffing
enough for 1 roasting chicken or 6 Cornish hens; makes 4–6 side dish servings
Nana’s Egg Noodle Stuffing
6–8 servings
Bulgur Wheat and Lentil Pilaf
6 servings
Polenta
4 servings
Baked Beans
6–8 servings
Quick Three-Bean No-Meat Chili
makes 6 servings
Tuscan-Style White Beans with Tomato Sauce
4 servings
Wild Rice Fritters
6–8 servings
How to Cook Wild Rice
3 cups cooked rice; 4–6 servings
Fried Rice
4–6 servings
Rice Pilaf with Mushrooms
4–6 servings
How to Cook White Rice
3 cups cooked rice; 4–6 side dish servings
Pasta with Sun-Dried Tomatoes and Pignoli Nuts
4 servings
Meredith’s Pasta with Eggplant Sauce
4 servings
Gillian’s Ziti Casserole
4 servings
Crunchy Crusted Macaroni and Cheese
4–6 servings