Take advantage of the season's freshest ingredients by making inventive, delicious side dishes for the dinner table, barbecue, or picnic basket.
A garlicky fava-bean salad brings together the abundant protein and fiber of beans with a slew of antioxidants from summer corn, cucumber, garlic, and parsley.
Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along with other root vegetables such as carrots, turnips, and parsnips.
The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
Say goodbye to mayo-laden pasta salads and hello to a plateful of whole grains and veggies. This dish gets creaminess from a bit of creme fraiche, and Mediterranean flavor from garlic, pine nuts, and Parmesan cheese.
To ease mealtime preparation, cook the corn and beans early in the day, toss them with olive oil and smashed garlic, and keep them in the refrigerator. To remove corn kernels from the cob, hold the ear upright on its flat end on a cutting board; with a sharp knife, cut along the length of the cob to remove the kernels, turning the cob as you go.