35 Simple (And Simply Irresistible) Side Dishes From Virginia Willis
Embracing the art of "less is more" with a pro.
Acclaimed chef and James Beard Foundation Award-winner Virginia Willis has covered a lot of ground in her culinary career—from enchanting celebrities like Morgan Freeman and James Fonda with her cooking to working in Michelin-starred restaurants and publishing eight cookbooks. She's traveled the world over in pursuit of food knowledge and has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown With Bobby Flay. But the thing that keeps her fans coming back for another serving is the foolproof nature of her recipes. Being a "French-trained Southern chef," Virginia knows how to coax the most incredible flavor out of relatively simple ingredients; she truly understands the adage, "less is more," and exemplifies it in her cooking. There's no one better to turn to when it comes to making the absolute most out of the limited time and resources you have available in the kitchen. Explore the simple side dish recipes that follow and see/taste for yourself.
As an added bonus—beyond being fuss-free and delicious, Virginia keeps these simple sides feeling fresh, nutritious, and light. Because of her own journey with healthy eating and weight loss, Virginia is an enthusiastic cheerleader for others seeking to make lifestyle changes in the interest of feeling healthier and happier.
Cauliflower Steaks with Gremolata
Starring fresh parsley, lemon, and garlic, gremolata is a vibrant Italian condiment that's commonly used to invigorate poultry, fish, and meats with a zesty hit of bright flavor. It really couldn't be easier to mix up, but it sure puts these simple salt-and-pepper cauliflower steaks in a league of their own.
Grilled Corn "Tabbouleh"
This summery twist on tabbouleh—an herbaceous grain salad that originated in the mountains of Lebanon and Syria—features grilled corn in place of the traditionally used bulgur wheat. Although you can serve the dish as soon as it's ready, allowing it to chill in the refrigerator will only enhance the flavors of your tabbouleh, so don't hesitate to make it ahead!
Stone Fruit and Tomato Salad
Bold and bright is the name of the game in this exceptionally easy side salad. Virginia brings together the best of summer's fruit offerings to create the perfect accompaniment to any and every grilled protein.
Simple Sheet Pan Ratatouille
The ever-reliable sheet pan does it again—this time, paying homage to the classic French Provençal dish of stewed summer vegetables. A mix of garden-fresh flavors shine in this easy, light, and lovely ratatouille recipe.
Grilled Zucchini with Tomatoes and Mint
When you're working with peak-season produce, simple is often superior. Want proof? Look no further than this colorful and elegant grilled zucchini side. Finished with a fresh tomato and mint topping, it's as impressive to serve as it is easy to prepare.
Creamed Corn with Tomatoes
Given her Southern roots, Virginia knows a thing or two about creamed corn. This fresh take leverages acidic tomatoes and cream cheese to provide a touch of tang, balancing the corn's inherent sweetness. Naturally, fresh herbs (use whatever soft herbs you love or happen to have on hand) are the ideal finishing touch for such a sunny side dish.
Zucchini Noodle Salad with Buttermilk Dressing
Easy yet impressive? This no-cook "zoodle" (zucchini noodle) salad coated in a creamy buttermilk dressing checks all the boxes. If you don't own a spiralizer, or simply want to minimize your prep time even further, you can purchase already spiralized zucchini noodles in the produce section of most major supermarkets.
Carrot and Pineapple Slaw
Savvy shortcuts like using packaged, matchstick-cut carrots and canned pineapple tidbits make this colorful slaw speedy and approachable, while the right balance of sweet, tangy, and savory ingredients make it completely irresistible. Really though, what more could you ask for?
Roasted Delicata Squash Rings
Cumin, coriander, and fresh sage leaves elevate sweet delicata squash with a dynamic blend of earthy flavor notes in this easy oven-roasted recipe. Leaving the squash seeds intact creates a beautifully rustic serving aesthetic, as well as a built-in toasty crunch.
Winter Greens with Chipotle Broth
Nothing spells cool weather comfort like a steamy pot of greens on the stove. Virginia ups the ante by introducing chipotle peppers in adobo sauce to the cooking liquid, creating a spicy and deeply savory broth that tastes like it's been cooking for longer than it has. You can prepare this recipe with kale or collard greens; it will be mouthwatering either way.
Butter-Smashed Peas with Radishes
Great news: You're only five ingredients away from the green veggie side dish you'll come back to again and again. Opting for frozen keeps things quick, but incorporating fresh mint, radishes, and Parmesan cheese make them a restaurant-quality menu item. Trust us, these aren't your mama's green peas.
Sautéed Asparagus and Mushrooms
Asparagus and mushrooms are undeniably a match made to be. Celebrate their union with this four-ingredient side dish that makes sense for any meal. The recipe calls for refined coconut oil, but you can definitely use olive oil if you prefer.
Sugar Snap Pea Salad with Lemon and Dill
Sure, everyone loves a no-cook side dish… but seriously, everyone will love THIS no-cook side dish. Fresh lemon, dill, sunflower seeds, and feta cheese dress snap peas to impress in this impossibly easy recipe. So go ahead, double it and take it to your next potluck or dinner party—you deserve the praise.
Farro Salad with Pecans, Feta, and Cherries
Farro is a fairly quick cooking grain that offers a delightfully nutty flavor and a pleasant chew. It's the ideal base for the refreshing zing of fresh celery and green onions, the bright tang of lemon and feta cheese, and the richness toasted pecans and plump dried cherries have to offer.
Roasted Carrots with Garlic Bread Crumbs
It's amazing how the right topping can take a platter of roasted vegetables from "tasty" to "restaurant-worthy." In this case, a quick and simple bread crumb mixture, featuring panko tossed with melted butter, orange zest, and garlic, is all that you need to put these easy roasted carrots over the top. A finishing sprinkle of parsley brings a pop of color and and a final touch of freshness to the party.
Sautéed Celery and Leeks
If you've only ever enjoyed celery raw in salads or with a side of blue cheese dressing—or even as a baseline flavor element in soups and the like—it's high time you experience just how delicious cooked celery can be when treated as a star ingredient. This incredibly simple saute of celery and leeks will provide the perfect introduction. Seasoned with only salt, pepper, and lemon zest, the spunky flavor of both vegetables is allowed to shine.
Sweet Potato Wedges with Rosemary-Orange Brown Butter
Fair warning: These dressed up sweet potato wedges are apt to put your favorite sweet potato fries to shame. The good news is, after trying this easy-as-they-come recipe, you won't care.
Roasted Brussels Sprouts with Grapes
Have you ever roasted your Brussels with grapes before? If you haven't, now is your chance to try the savory and sweet combination that this easy side has to offer.
Bacon-Wilted Kale with Apples
Wilting the kale in leftover bacon grease lends to the savory flavor in this side. Complete with sweet apples and acidic vinegar, this dish packs a flavorful punch.
Smashed Sweet Potatoes with Soy-Citrus Glaze
These zesty glazed sweet potatoes are sure to add a pop of color and flavor to your plate. The soy-citrus glaze is the perfect topping for these lightly crispy smashed sweet potatoes.
Asparagus with Panko and Fresh Mozzarella
Allrecipes Magazine
Fresh mozzarella for richness, toasted panko for crunch, and a touch of crushed red pepper for warmth — what better way is there to celebrate peak-season asparagus? This dish is an easy way to elevate any springtime spread.
Butter Lettuce Salad with Dijon-Tarragon Vinaigrette
Allrecipes Magazine
Any professional chef will tell you, the secret to making a salad that virtually everyone will love (yes, even the folks who claim to "not like salad") is pairing a few fresh, seasonal vegetables with a well-balanced vinaigrette. Give this recipe a try, and you'll see exactly what they mean.
Apple, Raisin, and Carrot Slaw
Allrecipes Magazine
The combination of yogurt and mayo makes for a dressing that's rich yet tangy and bright. It's the perfect formula to bolster a slaw featuring sweet apples and earthy carrots.
Grilled Okra and Grape Tomatoes
Dotdash Meredith Food Studios
Okra and tomatoes are a natural pair — but even if you're not typically a fan of the stewed rendition, you might be surprised by how much you enjoy the duo when grilled. A touch of smoky char does makes whole okra pods irresistible.
Summer Couscous Salad
Dotdash Meredith Food Studios
With plenty of seasonal veggies and fresh herbs, this picnic-perfect salad delivers a wealth of color and crunch. Virginia uses a blend of fresh parsley, basil, and dill, but you can substitute any of your favorite soft herbs.
Curried Corn with Coconut Milk
Dotdash Meredith Food Studios
This flavorful twist on creamed corn will be a surefire hit at any summer gathering. In fact, you may want to go ahead and double the recipe, just to be safe.
Skillet Green Tomatoes with Crunchy Remoulade
Allrecipes Magazine
This recipe is an inventive way to use a good rémoulade, the classic french sauce made from mayonnaise, mustard, and herbs. While this particular rémoulade may lack the classic nature, it goes great with these seared green tomatoes and fresh celery leaves.
Green Beans with Olives and Tomatoes
Allrecipes Magazine
This recipe is as easy to cook as it is to enjoy. Green beans, tomatoes, and kalamata olives are tossed in your pot along with herbs and red wine vinegar. Garnish with more fresh herbs and enjoy.
Chopped Salad with Figs and Blue Cheese
Allrecipes Magazine
This summer salad helps us beat the heat. Sweet figs and sharp blue cheese crumbles pair with a sweet honey-mustard dressing, bacon, and toasted almonds.
Red Wine and Mushroom Ragout
Allrecipes Magazine
Delicately sauteed mushrooms are combined with red wine, beef broth, and sour cream for a savory experience like no other. Fresh parsley adds a layer of bright color and flavor — this one's too easy not to make.
Kale and Pear Salad with Sesame-Ginger Dressing
Allrecipes Magazine
Expect the unexpected from this delightfully tart and zesty kale salad. Whip up a bold (hello toasted sesame) but simple starter course with this winning recipe from Virginia's recipe book.
Air Fryer Potato-Apple Latkes
Allrecipes Magazine
Shredded Granny Smith apples, potatoes, and a few pantry items come together for a mouthwatering comfort food experience. With just six ingredients, these tender-crisp latkes are as easy as they are appealing.
Shaved Asparagus Salad with Feta and Tomatoes
Dotdash Meredith Food Studios
This colorful asparagus salad practically screams "spring." Plus, it comes together in mere minutes. What's not to love?
Skillet-Roasted Radishes with Mint Gremolata
Dotdash Meredith Food Studios
A lemony, herbaceous dressing brightens up an already-lively radish recipe. This stunner of a side dish is impressive enough for company, but easy enough to throw together on a random weeknight.
Baked Artichokes with Herb Butter
Dotdash Meredith Food Studios
Fresh artichoke halves are baked with lemon slices in foil packets until tender and flavorful, then served with homemade garlic-herb butter. This gorgeous recipe works as a crowd-pleasing appetizer or an impressive side dish.
Read the original article on All Recipes.
