Side dishes recipes costing less than $3.0 per serving

Honey-Ginger Glazed Carrots

This is a standard side dish for us when we're serving an asian-inspired meal. It's also great with any grilled meat. The honey brings out the…

Creamed Corn Casserole

Creamy Mashed Potatoes

These are creamy and delicious to add to any meal. Enjoy with Love, Catherine xo

Spinach Casserole

Delicious side dish combining chopped spinach with a Parmesan cheese sauce.

Avocado Pasta

Delicious, creamy (with no milk or cream!), and healthy. Makes a great side dish, or top with grilled chicken for a complete meal. Pairs well with…

Beans with Burnt Ends

Burnt ends are the blackened parts of a brisket that has been smoked. Some people like to cut the ends off, pour on bbq sauce, and cook them another…

Rosemary Baked Red Potatoes

The simplest, most elegant side dish. This is the best way to impress company without any extra effort. The rosemary and shallots combine with the…

Creamy Scalloped Potatoes

This recipe is nothing but old-fashioned goodness. These tender potatoes taste great with any main dish. I know a lot of people like serving mashed…

Parmesan Polenta with Cranberries and Bacon

I got this recipe from Giada's Food Network show. She recommends it for breakfast, but it's so good I would eat…

Linguine with Fresh Tomatoes

Since we can have great tomatoes year around, we can always enjoy their fresh flavor this way. Remember: Never store your fresh tomatoes in the…

Bavarian Semmelknoedel/Bread Dumplings

This is a very traditional bread dumpling that is served in restaurants in Austria and Bavaria. This is a…

Pueblo Rice

We love this rice. It is excellent served hot or cold. It is a slightly modified version of the Pueblo Rice from the Hell's Backbone Grill…

Quick Broccoli Side Dish

Italian seasoning and crunchy pine nuts really jazz up the flavor of this versatile veggie side dish.

The Great Spinach Switch. A Fast Easy Lighter Version Of An Old Favorite

Still getting whipped around by the weather here in Sonoma. We've gone…