Super-Simple Spring Side Dishes

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)
Weeknight Vegetarian

By Ivy Manning

Published 2015

  • About
  • Coat asparagus with olive oil and grill until lightly charred. Toss with lemon juice, salt, and pepper. Shave Parmigiano-Reggiano cheese over the top.
  • Toss baby spinach with sliced strawberries and almonds and a simple dressing of plain Greek yogurt, honey, and poppy seeds.
  • Cook 1½ cups (10½ oz/330 g) long-grain rice as directed on the package. Off the heat stir in ¼ cup (⅓ oz/10 g) chopped fresh Italian parsley, ¼ cup (1 oz/30 g) chopped pistachios, and 2 tablespoons each of chopped fresh tarragon, dill, and mint.
  • Cut pea shoots into 2-inch (5-cm) lengths and stir-fry them briefly with sliced shiitake mushrooms, a squeeze of lime juice, and a drizzle of soy sauce.
  • Trim away the greens from 2 bunches of radishes. Halve the radishes, toss with olive oil, and roast in a 450°F (230°C) oven until tender, about 15 minutes. Toss with cultured butter and fresh sea salt.
  • Toss mixed baby lettuces from the farmers’ market with fresh berries, toasted nuts, and crumbled blue cheese. Toss with a tarragon vinaigrette.