Nut and seed + Side Dish recipes (16)

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Almond Haricots Verts

Recipe by: Mommy2ToenJa

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This is a tasty and quick side dish. The cook time is just a guideline, feel free to cook this until the green beans are to your liking.

Apple, walnut and prune stuffing

Recipe by: Norma MacMillan

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Packed with flavour and texture, this stuffing is also low in fat and high in fibre and carbohydrate.

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Avocado and Almond Gratin

Recipe by: Jan Cutler

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For a speedy meal, layer creamy, ripe avocados with sun-dried tomatoes and smother them with a simple lemony sauce to offset their richness, then top with crisped almonds. Serve with crusty bread and a green salad. Delicious!

Brandied chestnut and mushroom terrine

Recipe by: Brenda Houghton

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This luxurious dish can also be served as a meatless main course.

Bulgur wheat pilaf with nuts and seeds

Recipe by: Brenda Houghton

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Although high in fat, nuts and seeds are extremely nutritious, and just a handful gives a satisfying crunch to this pilaf.

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Goat's cheese, pine nut and pesto topping

Recipe by: Jan Cutler

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A simple toasted nut, cheese and pesto topping transforms an ordinary baked potatoes into something special.

Green Beans with Hazelnuts and Lemon

Recipe by: Christina

Reviews(2)

The hazelnuts and lemon zest add a delightful touch to green beans.

Haroset

Recipe by: Eileen Mintz

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A sweetly spiced apple combination that is a must at your Passover table.

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Italian Pan-fried Mushrooms

Recipe by: Jan Cutler

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Fresh exotic mushrooms are available in autumn, and they add a wonderfully concentrated flavour to this express mushroom dish. Serve with creamy pasta or griddled ciabatta and a plum tomato salad. Delicious!

Pear, chicory and Roquefort salad

Recipe by: Brenda Houghton

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A pale and pretty salad with a great balance of flavours.

Quinoa pilaf with cherries and walnuts

Recipe by: Norma MacMillan

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Grain-like quinoa (pronounced KEEN-wah) is not a grain at all, but the seed of a plant related to Swiss chard. Here, it is cooked with a creative mixture of tastes — thyme, cherries and walnuts — to make a great side dish.

Quinoa pilaff with cherries and walnuts

Recipe by: Maggie Pannell

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Quinoa is a super-healthy grain, native to South America. It has a wonderful taste and texture that is perfect for pilaffs, so it is well worth trying.

Quinoa salad with dried fruit

Recipe by: Brenda Houghton

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High in protein and low in fat, quinoa grains absorb flavours to make a substantial salad.

Stir-fried greens with bacon and chestnuts

Recipe by: Maggie Pannell

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Stir-frying is a quick method of cooking that retains many of the vitamins and minerals that may be lost during boiling. This is a great way to cook Brussels sprouts and cabbage, sure to tempt even the most reluctant eaters of greens. If liked, serve with wholemeal or seeded rolls.

Stir-Fried Sesame Green Pepper and Broccoli

Recipe by: KRISTAB

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Need a quick and easy side dish? Broccoli and green pepper are stir-fried in light sesame oil with sesame seeds.

Wild rice with walnuts

Recipe by: Norma MacMillan

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Usher in autumn with this wholesome blend of wild rice, nuts and dried fruit. Wild rice is often said to have a nut-like flavour, so teaming it with toasty walnuts makes perfect sense.