Taste of Home (editor) - Taste of Home Sides, Salads & More: 345 side dishes, pasta salads, leafy greens, breads & other enticing ideas that round out meals.

300+ Veggies, Rice, Pasta & Grains To Round Out Any Meal

Taste of Home Sides, Salads & More

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ISBN: 978-1-62145-806-7 (ebook)

ISBN: 978-1-62145-786-2

Executive Editor: Mark Hagen

Senior Art Director: Raeann Thompson

Senior Designer: Jazmin Delgado

Designer: Carrie Peterson

Deputy Editor, Copy Desk: Dulcie Shoener

Copy Editor: Kara Dennison

COVER

Photographer: Mark Derse

Food Stylist: Josh Rink

Set Stylist: Stacey Genaw

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INSTANT POT is a trademark of Double Insight Inc. This publication has not been authorized, sponsored or otherwise approved by Double Insight Inc.

Planning weeknight meals, creating memory-making holiday menus and rounding out Sunday dinners has never been easier or tastier! Just turn to the sensational recipes inside Sides, Salads & More from the experts at Taste of Home!

Page through this delightful collection and youll discover enticing add-ons that complete meal plans, finish up workweek suppers and make your holiday lineups shine. Youll find salads and slaws as well as the veggie, pasta, bean and grain dishes that have family and friends asking for more.

Youll even enjoy a section of breads that includes stuffings and dressings perfect for Thanksgiving, Christmas and other special gatherings. A chapter featuring no-fuss breakfast sides is sure to make brunches special, and an area of crowd-pleasing favorites offers dishes to pass at larger get-togethers such as potlucks, block parties, barbecues and church suppers.

Best of all, three icons make it a snap to locate the dishes you need most

• FIVE INGREDIENTS Recipes that come together with five items or fewer (not including water, salt, pepper, oils or optional ingredients)

• HEALTHY COOKING Sides that cut calories, fat, sodium, carbohydrates and/or sugar

• SLOW COOKER Dishes made conveniently in a slow cooker

Never worry about what to serve on the side again! No matter what dinner accompaniment youre looking for, youll find the perfect option in this all-new kitchen helper, Taste of Home Sides, Salads & More.

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All-Time Classic Side Dishes

Numerous sides come to mind when planning a menu. From simple hash browns and no-fuss buttered noodles to traditional green bean casserole and colorful Spanish rice, these are the dishes memorable meals are made of.

When I was a culinary student, this creamy dish wowed me, and I dont even like spinach. This side is a keeper!

Chelsea Puchel, Pickens, SC

TAKES: 25 min. MAKES: 8 servings

• cup butter, cubed
• 1 pkg. (14.4 oz.) frozen pearl onions, thawed and drained
• 2 cups heavy whipping cream
• cup grated Parmesan cheese
• tsp. salt
• tsp. pepper
• 10 oz. fresh baby spinach (about 13 cups)

1. In a large cast-iron or other heavy skillet, heat butter over medium heat. Add pearl onions; cook and stir until tender, 6-8 minutes. Stir in cream. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes.
2. Stir in cheese, salt and pepper. Add spinach; cook, covered, until spinach is wilted, 3-5 minutes, stirring occasionally.

cup: 307 cal., 30g fat (18g sat. fat), 102mg chol., 328mg sod., 8g carb. (4g sugars, 1g fiber), 5g pro.

My husband and son detested pasta salad before I came up with this one. Filled with fresh, crunchy radishes and celery, juicy tomatoes and cucumbers, this nutritious recipe is one to try on your salad skeptics.

Melody Loyd, Parowan, UT

TAKES: 20 min. MAKES: 5 servings

• 1 cup uncooked tricolor spiral pasta
• cup chopped seeded cucumber
• cup thinly sliced celery
• cup chopped red onion
• cup sliced radishes
• cup chopped tomatoes
• cup sliced ripe olives, drained
• cup shredded Swiss cheese
• tsp. garlic powder
• tsp. pepper
• 1 Tbsp. Italian salad dressing mix
• 2 Tbsp. plus 1 tsp. cider vinegar
• 2 Tbsp. olive oil

1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture.
2. In a bowl, whisk dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate.

cup: 186 cal., 10g fat (3g sat. fat), 10mg chol., 356mg sod., 18g carb. (4g sugars, 2g fiber), 6g pro.

Test Kitchen Tip

Have fun with this colorful pasta salad. Add chopped red or green peppers, sliced carrots or even diced zucchini. Make it an entree salad with some strips of grilled chicken or pork. Toss in a few cooked shrimp for a light summer dinner.

Youll find my Spanish rice is so much better than any boxed variety in grocery stores. Best of all, it can be prepared in about the same time as those so-called convenience foods, using items in your pantry.

Anne Yaeger, Washington DC

TAKES: 25 min. MAKES: 6 servings

• cup butter, cubed
• 2 cups uncooked instant rice
• 1 can (14 oz.) diced tomatoes, undrained
• 1 cup boiling water
• 2 beef bouillon cubes
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 1 tsp. sugar
• 1 tsp. salt
• tsp. pepper

In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.