Nut Free

Roasting brings out the best flavor in both the broccoli florets and the onion slices in this side dish.

A mildly spicy, citrus-tinged sour cream sauce tops these baked salmon fillets. The ground chipotle adds just a hint of smokiness.

Enjoy a combination of nutritious vegetables and a whole grain all in one easy side dish. It goes equally well with Broiled Sirloin with Chile-Roasted Onions (page 176), Herb Chicken with Panko-Pecan Crust (page 148), or Wine-Poached Salmon (page 109).

Want a tasty new way to get vegetables into your diet? Try this eggplant and tomato side dish, which gets a flavor burst from chili powder and fresh cilantro.

This fresh salmon dish, which gets its distinctive flavor from a hint of cloves, is so quick and easy that it will become an on-the-go favorite. For a change of taste, try topping the salmon with Yogurt Dill Sauce (page 263).

Wrapping each person’s dinner individually in cooking parchment, or en papillote (en pah-pee-YOHT or PAH-peh-loht), gives the meal a special touch.

Here’s the answer to what to do with cauliflower besides covering it with cheese sauce. Serve this alternative with Pork Chops with Herb Rub (page 196) and cinnamon applesauce.

The vibrant color contrast between the greens and the tomatoes adds eye appeal to this tasty dish.

In less than 30 minutes from starting to prep the ingredients to serving, you can make this exotic fish dish and the accompanying fruit relish. Another time, make only the fruit relish and serve it with roasted pork or chicken.

Since you serve this side dish at room temperature, it’s perfect for a party or holiday buffet. It’s also a terrific appetizer when served on crostini or low-sodium whole-grain crackers.

Pair this cornmeal-coated fish with Garden Coleslaw (page 75) and Green Beans and Corn (page 236) for a healthy southern meal.

A crust of whole-wheat crumbs and snipped fresh parsley with just a few drops of hot-pepper sauce kicks up the flavor of mild fish.

Quinoa, an excellent source of protein that counts toward your whole-grain goal, is the base for this citrusy side. Be sure to use fresh mint leaves—dried mint won’t provide the flavor boost you want for this dish.

This is finger food at its finest! Invite some friends over for a meal of these oven-fries, stovetop pork chops, and Balsamic-Marinated Vegetables (page 78).

You’ll attract an audience when you take these yummy potatoes out of the oven. The star of the meal, they go well with almost anything. Try them with grilled flank steak and zucchini.

Fresh lemon juice, capers, basil, and olive oil provide your palate with a taste from the Greek Isles.

Quickly sear the fish fillets, then keep them moist by reducing the heat. Top them with a mild zing of jalapeño and a splash of fresh lime—that’s dinner in a snap!

This dish is an excellent accompaniment to almost any Asian entrée, such as Chicken with Ginger and Snow Peas (page 157) or Pacific Rim Flank Steak (page 180). Add some chicken, shrimp, beef, or pork cooked without salt to transform this into a main dish.

Full of mushrooms and carrots, this dish tastes great with Herbed Fillet of Sole (page 118).

Spoon this dressing over fresh fruit, such as melon or pineapple, when you want a pretty side salad or a light dessert.