A family favorite side salad recipe from the minute I put it on the table. The zesty dressing, transforms this summer salad into a versatile dish served warm or chilled.

• 1 cup dry orzo pasta
• 1/2 cup walnut halves
• 1/4 cup, plus 2 Tbsp extra virgin olive oil
• 2 medium zucchini, halved lengthwise and sliced into half moons
• 3/4 tsp salt, divided
• 1/4 tsp black pepper
• 2 Tbsp fresh lemon juice
• 1/4 cup pepperoncini, roughly chopped
• 1/4 cup thinly sliced scallions
• 2 Tbsp finely chopped fresh parsley
• 1 garlic clove, minced
• 1/2 tsp ground coriander, or cumin
• 1/4 cup grated, or shaved parmesan cheese

Bring a pot of generously salted water to a boil. Add orzo and cook until al dente.

Meanwhile, heat walnuts in a large skillet over medium heat until browned and fragrant, stirring occasionally, about 3-5 minutes. Transfer to a cutting board.

To the same skillet, add 2 Tbsp olive oil. Once hot, add zucchini and cook, stirring occasionally, until browned, about 6-7 minutes. Season with 1/2 tsp salt and remove pan from heat.

Finely chop walnuts and add to a medium bowl. Add remaining 1/4 cup olive oil, lemon juice, pepperoncini, scallions, parsley, garlic coriander, and remaining 1/4 tsp each salt and pepper. Stir to combine.

Drain orzo and add to a large bowl. Add sauteed zucchini and pepperoncini dressing. Toss to combine. Stir in Parmesan cheese, taste and season with more salt if needed. Serve warm or at room temperature.

Note: Prepare the dressing up to 1 day ahead, without adding the walnuts. Keep refrigerated. Stir in walnuts just prior to assembling salad.

Recipe inspiration from Dishing out Health.

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Everyone needs more side dish recipes for preparing all year ’round, and this Creamy Cabbage Slaw with Buttermilk Dressing is definitely a keeper. The crunchiness of the slaw, paired with the toasted cumin buttermilk ranch dressing, and roasted potatoes, is perfectly paired alongside everything from sandwiches to salmon.

• 1 head cabbage, shredded
• 1/2 red onion, thinly sliced
• 1 bunch cilantro leaves, chopped
• 4 Fresno chiles, stemmed, seeded and sliced
• 1 Tbsp salt
• 1-1/2 tsp pepper
• 10 small heirloom potatoes, sliced and roasted
• 1 cup fontina cheese, grated

Combine all ingredients, except cheese and dress with toasted cumin buttermilk ranch dressing (below). Let sit for 2 hours, then add cheese and serve.

Toasted Cumin Buttermilk Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayonnaise
• 3 Tbsp chopped cilantro
• 1 Tbsp chopped chives
• 1 Tbsp chopped parsley
• 1-1/2 tsp salt
• 1-1/2 tsp pepper
• 1 tsp lemon juice
• 1 tsp toasted cumin
• 1/2 tsp chili flakes

Whisk together all ingredients.

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Perfect for Thanksgiving, and throughout the chilly season, this stuffing recipe features buttery brioche, sweet melted leeks and gooey Gruyere cheese. Use veggie stock to make this completely vegetarian.

• ½ stick (4 Tbsp) unsalted butter, plus more for greasing the pan
• 1 (10 oz.) loaf brioche, preferably a day old, torn into 1-inch pieces.
• 1 whole leek with green top, root end trimmed
• 2 stalks celery
• 2 cloves garlic, minced
• 2 Tbsp chopped fresh sage
• 1 Tbsp chopped fresh thyme
• 3 cups low-sodium turkey, chicken or vegetable stock
• 3 eggs
• 1 packed cup grated Gruyere cheese (about 5 ounces)
• ¼ tsp freshly grated nutmeg
• ¾ tsp kosher salt
• ¼ tsp freshly ground black pepper

Preheat oven to 450 degrees F. Butter a 3-quart baking dish and add torn bread, set aside

Thinly slice leek, rinse well. Thinly slice celery

In a large skillet over medium-low heat, melt 4 Tbsp butter. Add leeks and celery. Cook for about 10 minutes, stirring frequently, until softened. Add garlic, sage and thyme, cook for another minute until fragrant. Set aside to cool

In a large bowl, whisk stock and eggs. Add vegetables, cheese, nutmeg, salt and pepper, stir until combined. Pour over bread in baking dish, stirring to coat.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until top is browned and bubbling. Cool for 10 minutes before serving

Make ahead: Fully assembled stuffing can be made up to 1 day in advanced, wrapped well and refrigerated. Allow a few more minutes for baking. Sauteed vegetables, chopped herbs and grated cheese can be prepped up to 2 days in advance, store in fridge.

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Packed with flavor, this delicious potato salad recipe from The Blue Zones Kitchen is the best potato salad recipe for all year round.

• 2 lbs potatoes, peeled and cut into quarters or eighths, depending on their size. Waxy potatoes such as Yukon gold or red potatoes work best.
• ½ cup chopped fresh dill
• ½ cup extra-virgin olive oil
• 3-5 Tbsp red wine vinegar
• Salt and pepper optional
• 2 cups arugula, chopped
• 2 cups spinach, chopped
• 1 large sweet onion, thinly sliced
• 1 small head green leaf or romaine lettuce, chopped*
• 1 small radish, sliced, optional

Bring 8 cups of water to boil in a saucepan.

Add potatoes and cook uncovered until tender, about 12 minutes. Drain potatoes and allow to cool.

In a small bowl, combine dill, olive oil and vinegar; season with salt and pepper to taste. Whisk until combined.

In a large serving bowl, combine potatoes with dressing and toss well.

Recipe from The Blue Zones Kitchen

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• 1 lb black-eyed peas, or 4, 15-ounce cans, drained
• 3 green onions, coarsely chopped
• 1 carrot, peeled and grated
• 3 Tbsp red wine vinegar
• 1 cup mint, chopped
• 1/2 red onion, chopped
• 1 cup greens, such as spinach, baby kale, or sweet dandelion, chopped
• 1/4 cup extra-virgin olive oil
• salt and pepper, optional
• dill, optional for garnish

If using dried black-eyed peas, cook in preferred method until peas are tender. If using canned beans, drain then heat on the stove over medium heat.

While the black-eyed peas are still hot and steaming, mix all the ingredients in a large bowl, tossing to combine. Add salt and pepper to taste.

Garnish with dill, if using.

Serve warm or cold.

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This refreshing hearts of palm ceviche has great flavor and texture — that is works well for both hot and cold dishes. Perfect with fish, great as a ‘salsa’ for plantain or tortilla chips, and even when served alone.

• 1 cup hearts of palm, sliced into small rounds (fresh, canned or jarred)
• 1 small sweet onion, quartered and sliced
• 2 small sweet red peppers, cut into 1/4-inch dice
• 1/4 small habanero pepper, seeded and minced
• 1 Tbsp chopped fresh cilantro
• juice of 1-2 limes
• 1 tsp salt
• pepper (optional)

Combine all ingredients through cilantro in a bowl. Drizzle with lime juice and add salt. Toss to combine.

Season with pepper, if desired, and serve immediately.

Source: The Blue Zones Kitchen

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A mainstay of Spanish tapas, Patatas Bravas are typically made with fried potatoes, but we roast them for added ease. Topped with a delicious tomato-based sauce and aoli, this dish is sure to please.

1-1/2 lbs baby/fingerling potatoes

2 tbsp white vinegar

¼ cup mayonnaise

5 tbsp extra virgin olive oil, divided

2 cloves garlic

2 tbsp canola oil

1 tsp kosher salt

½ tsp hot Spanish paprika, divided

1, 14.5-ounce can diced tomatoes, with juices

Half yellow onion

2 cloves garlic

¼ tsp sugar

Salt and pepper

Chopped fresh parsley for garnish

Place the potatoes and white vinegar in a pot with 2 quarts water. Bring to a boil and cook for 5 minutes, until the potatoes are barely tender. Drain and allow to cool

While cooling, preparing the garlic aioli by whisking the mayonnaise, 3 tbsp olive oil and pressed garlic in a bowl until well combined. Refrigerate until ready to serve. 

Preheat oven to 450 degrees Fahrenheit. Toss the potatoes with the canola oil, salt, pepper and ½ tsp of paprika. Arrange the potatoes in a single layer on a parchment-lined baking sheet. Roast in the oven until golden brown, about 15-20 minutes, stirring once to ensure even cooking.

Prepare the sauce by heating 2 tbsp olive oil over medium heat in a large saucepan. Place the canned tomatoes, onions, garlic cloves, remaining paprika and sugar in the bowl of a food processor or blender and pulse until pureed. Transfer the mixture to a saucepan and cook stirring frequently, until the sauce has darkened in color, about 6-7 minutes. Taste and add salt and pepper as desired.

Serve the potatoes topped with both sauces, garnish with chopped parsley and serve hot. 

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Baked beans are an essential part of summer barbecues and picnics. When slowly baked in the oven, they develop a delicious flavor, with beans at the right firmness. Hearty and delicious, this Traditional Baked Beans recipe is made using Rancho Gordo Yellow Eye beans, but can also be made with a variety of other types, including Cranberry beans. This recipe is calls for dried beans. If you use canned beans, pay attention to the consistency of the beans while cooking, as you don’t want the beans to become too soft and fall apart. As an alternative to the oven baking, you can use a control multipoint cooker.

• 1 lb. Yellow Eye or Cranberry beans, soaked and drained, soaking water reserved
• 1/2 lb. high-quality, lean applewood smoked bacon, cut into 2-inch pieces
• 1 yellow onion, chopped
• 3 Tbsp brown sugar
• 1 tsp dry mustard
• 1 tsp dalt
• 1/2 tsp fresh ground black pepper
• 1/2 cup molasses

Preheat oven to 300 degrees F. In a 2-quart casserole or Dutch oven, saute bacon over medium high heat until fat begins to render. Remove all but 2 tablespoons of the bacon fat. Add onion and sauce until softened, but not browned, 6-8 minutes.

Add brown sugar, mustard, salt, black pepper and molasses to the onion-bacon mixture. Cook until well combined.

Add drained beans and stir until well combined. Add enough of the soaking liquid to cover the beans.

Bake covered in oven for 1-1/2 to 2 hours. Check every so often to make sure the beans are covered with liquid, adding more as necessary. Do not stir, to avoid breaking the beans apart.

Serves 6

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Quick to prepare, these noodles are filled with flavor. They are delicious when served hot or at room temperature., and even heat up easily in the microwave.

• 1/2 lb Chinese wheat or egg noodles, vermicelli or thin spaghetti (or wide eggs noodles)
• 1 Tbsp plus 2 tsp oyster sauce
• 1 Tbsp light soy sauce
• 1/2 tsp sugar
• 2 Tbsp canola oil
• 1 cup thinly sliced scallions
• 1 Tbsp peeled and finely minced ginger
• 1 tsp sesame oil, if desired
• cilantro, for topping (optional)

In a large pot of boiling water, cook the noodles until a little softer than al dente. Drain, rinse in cold water, and set aside to drain again.

In a small bowl, stir together the oyster sauce, soy sauce, and sugar.

In a wok or stir fry pan, heat the canola oil over medium-high heat. When the oil is hot, but not smoking, add the scallions and ginger and cook, stirring, until the scallions turn a darker green, about 1 minute.

Sprinkle a few tablespoons of water on the noodles to loosen them, drain, then add them to the pan. Pour the soy sauce mixture over the noodles and stir and toss constantly until the noodles are heated through and evenly coated. Drizzle with sesame oil and add cilantro, if using, and toss a couple of times to distribute evenly. Transfer to a serving platter and serve hot or at room temperature.

Source: Easy Asian Noodles, by Helen Chen. John Wiley & Sons, Inc. 2010.

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• 1 lb. dried pinto beans (or canned)
• 12 ounces diced bacon
• 1 medium white or yellow onion, diced (about 8 ounces)
• 2 serrano chilies or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)
• 3 medium cloves garlic, minced 
• 2 (14-ounce) cans diced fire-roasted tomatoes 
• 6 cups homemade, or store bought chicken stock
• 2 bay leaves
• Large handful chopped fresh cilantro leaves with stems
• Salt and pepper as desired for taste.

Rinse beans.

Saute bacon in large pot until fat is rendered and bacon begins to brown around the edges, approximately 5 minutes. Add onion, chilis and garlic, and cook until soft and fragrant.

Add fire-roasted tomatoes, 6 cups stock and beans.

Bring to a simmer, and cook in covered pot until beans are cooked completely and the liquid has begun to turn into a creamy broth.

Discard the bay leaf and stir in cilantro. Add salt and pepper, to taste.

Serve alongside Pulled Pork Tacos, or add them directly to tacos.

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