Appetizers and Sides
Recipes for Appetizers and Sides from Down to Earth Organic and Natural
Beets and Greens Sauté
Beets are related to chard, and the greens can be used in the same way. Enjoy the beet greens and roots in this dish, and save the stems for your <a href="http://www.downtoearth.org/recipes/main-courses/homemade-vegetable-broth">Homemade Broth.</a>
Garlic Vegetable Sauté
Simple garlic and ‘butter’ can make veggies the main course at your next meal!
Herbed Barley Pilaf
Barley is a super healthy whole grain that is often overlooked. This simple pilaf is a delicious way to round out your hearty vegetarian meal.
Agedashi Tofu
Dashi serves as the basis for many Japanese dishes. Substitute traditional bonito flakes for iron-rich kombu. This popular dish is one of the best ways to enjoy tofu – simple, warm, and delicious.
Baked Vegetable Yakitori
Delicious roasted vegetables on skewers make a fun and tidy party dish! Allow wooden or bamboo skewers to soak for at least 20 minutes in warm water to prevent them from burning.
Spiced Quinoa Patties
This recipe calls for red quinoa but any type of quinoa is fine to use. Red quinoa tends to be chewier and is higher in protein and calories, making it ideal for lunch.
Pesto Sweet Potatoes
Purple Okinawan sweet potatoes and bright green pesto make a colorful and flavorful side dish.
Roasted Garlic and Lemon Cous Cous
Roasted Garlic and Lemon Cous Cous recipe from Down to Earth Organic and Natural.
Spicy Lentils with Local Tomatoes
Spicy Lentils with Local Tomatoes Recipe from Down to Earth Organic and Natural