Steamed fresh broccoli florets and sliced white button and shiitake mushrooms are tossed with a dressing made of rice vinegar, sesame oil, ginger, garlic, and soy sauce, then sprinkled with chopped chives and black sesame seeds.
Esquites
This Mexican street corn in a cup features sweet corn kernels and queso fresco tossed in a mixture of mayonnaise, lime juice, smoked paprika, and cayenne.
Fire and Ice Melon Salad
A sweet‑and-spicy refresher for hot summer days, this salad features a medley of fresh melon, mango, and grapes tossed with fiery jalapeno peppers, cilantro, lime juice, and ginger.
Citrusy Asparagus with Feta
Perfect for a warm weather side dish or light lunch bite, this asparagus salad features a vinaigrette made with orange juice and zest and gets topped with tangy crumbled feta. Serve with chicken or fish and brown rice.
Cranberry-Apricot Couscous
Israeli couscous simmered with orange juice, dried apricots and cranberries, honey, Dijon mustard, cinnamon, and basil.
Butternut Squash and Swiss Chard
Colorful and simple to prepare, this side dish features cubes of butternut squash sauteed with Swiss chard and garlic.
Tunisian Carrot and Walnut Salad
Carrots with spiced walnuts and raisins tossed in a honey vinaigrette and topped with cilantro
Orange Balsamic Grilled Eggplant
Grilled eggplant that has marinated in a blend of orange juice, balsamic vinegar, honey, and shallots.
Black Bean and Corn Salad
A colorful side salad of black beans, corn, bell peppers, and jalapeno tossed with a cilantro-lime vinaigrette.
Cranberry-Pecan Mixed Grains
A hearty mixture of brown rice and bulgur wheat simmered with cranberries and herbs and topped with toasted pecans.