This easy multigrain no knead bread incorporates a 10-grain (or 7-grain) hot cereal mix into the dough, adding a delicious nutty, earthy taste and texture, as well as more nutrition, fiber, and protein than a white loaf! We’re also adding whole wheat flour and mixed seeds to the dough to make it even more nutritious and hearty, with a pleasant crunch in each bite. Using whole grains in bread often creates a challenge in keeping the bread moist and getting a good, tall rise, which is why we’re baking in a Dutch Oven to help trap the steam and using bread flour as part of the mix. The result is a loaf that is never dry and gets a relatively great rise!

Perhaps you’re here because you’ve already tried my no knead Dutch oven bread. It’s by far the most popular recipe on Bowl of Delicious with thousands of five-star reviews. It’s so incredibly easy – and fast with a two hour rise time!

So If you’re looking for a whole grain no knead bread version, this is such a great recipe. It still has a short rise time – two hours or less.

...GET THE RECIPE for Multigrain No Knead Bread (Dutch Oven)!

Let’s add another no knead bread – Pumpkin no knead bread – to the collection, shall we? This no knead crusty loaf is baked in a Dutch oven and has pumpkin puree, fresh rosemary, and olive oil added to the loaf, with a sprinkling of sea salt on top. It’s a yeast bread that rises like other artisan loafs, and a delicious savory way to enjoy pumpkin, and comes out a gorgeous autumn yellow-orange color!

This time of year, pumpkin bread recipes abound. Usually these are in the form of a quick sweet bread, made with no yeast, with a cake-like result (like this chai spiced pumpkin bread).

This is not that kind of pumpkin bread. Instead, it’s a yeast bread, an artisan loaf that comes out crusty on the outside and fluffy on the inside. Perfect for serving with those autumn and winter soups and stews!

This is a variation of my Dutch Oven No Knead Bread – an easy, classic artisan loaf with a short rise time – with the addition of pumpkin puree, fresh rosemary, olive oil, and sea salt. You’ll love this easy pumpkin yeast bread loaf recipe!

...GET THE RECIPE for Pumpkin No Knead Bread with Rosemary and Olive Oil (Dutch Oven)!

Here’s a delicious spring recipe: Lemony Orzo with Spring Vegetables, packed with all the delicious green spring vegetables you love like asparagus, leeks, peas, and spinach. Everything is tossed with olive oil, lemon, and garlic, along with lots of fresh spring herbs like dill and chives. I love adding feta cheese to it as well, but you can leave it out if it’s not your thing. You’ll love this easy, one-pot, plant-based, incredibly nutritious and flavorful, risotto-like recipe!

The thing that makes this recipe extra delicious and special: the dressing/sauce is added AFTER cooking everything. It’s made from a simple blend of extra-virgin olive oil, lemon juice and zest, and fresh minced garlic. All three of these ingredients change in taste when they are cooked. Adding these ingredients to the orzo off-heat ensures that their taste stays pure – the olive oil stays fruity and peppery, the lemon nice and bright, and the garlic, warmed just slightly from the warmth of the pasta, infuses into every bite.

To serve, I like to drizzle with even more olive oil, and top with some crumbled feta and extra herbs.

And if you like, you can serve this orzo cold as more of a pasta salad (I’ll get to that later in the post!).

...GET THE RECIPE for Lemony Orzo with Spring Vegetables, Garlic, and Herbs!

This easy shredded carrot salad features sweet raw carrots in all their glory tossed in a simple lemon honey dijon vinaigrette with parsley and green onions. A food processor makes easy work of shredding the carrots, but a vegetable peeler or box grater (or buying a bag of pre-shredded!) also works well! This is a delicious French carrot salad, an easy side dish to make, and a unique change from lettuce-based or green salads. And it only takes 10 minutes!

I love the taste of raw carrots but you know what? I’m not a fan of all the chewing. Sometimes you don’t want to work so hard, you know? Enter: shredded carrot salad. A classic French recipe, these carrots are grated small and thin, and when tossed with a simple vinaigrette dressing (no mayonnaise here!), they soften quite a bit to the perfect texture. It reminds me of coleslaw.

The other day I was putzing around in my veggie garden area to start prepping for spring and found a bunch of carrots that had survived the winter! I knew I had to make something special with them, and I didn’t want to cook them to smithereens since I knew they would be extra sweet from the cold weather.

...GET THE RECIPE for Shredded Carrot Salad with Herbs and Dijon Vinaigrette!

These Maple Roasted Brussels Sprouts with bacon give these delicious vegetable the respect they deserve! Cooking the bacon on a baking sheet while the oven preheats saves time and dishes and cooks it to crispy perfection. Then, the Brussels sprouts are tossed with the bacon grease left on the baking sheet, along with maple syrup, salt, and pepper, then roasted until perfectly crispy and browned.

Brussels sprouts can be a somewhat divisive vegetable. Many of us grew up eating mushy, steamed, under-seasoned Brussels sprouts that did nothing to hide their natural bitterness and strong flavor.

But I’m a firm believer that if you treat Brussels sprouts with the respect they deserve, they can be one of the most delicious vegetables on the planet. To do this, we focus on creating a texture and flavor that brings out the best of these humble vegetables.

Roasting the Brussels sprouts helps create a crispy and browned texture on the outside, with tenderness on the inside. And the combination of sweetness from the maple syrup, as well as smoky salty flavor from the bacon, complements the flavor of the sprouts.

This recipe employs a clever shortcut that will save you time and dishes.

...GET THE RECIPE for Maple Roasted Brussels Sprouts with Bacon!

This Peach Caprese Salad is a delicious twist on the classic! It feature slices of fresh, juicy, ripe peaches amongst the traditional tomatoes, fresh mozzarella, and fresh basil. A sprinkling of Aleppo (or other spicy) pepper and drizzle of tangy balsamic vinegar provide the perfect complement to this sweeter-than-usual Caprese salad. This five-minute recipe is great as a side for grilled chicken or fish. Or, serve with bread, and you’ve got yourself the perfect light summertime meal!

A traditional Caprese salad features thick slices of ripe tomatoes, fresh mozzarella cheese, and basil leaves. It’s drizzled with olive oil and seasoned with salt and pepper. It’s delicious in its simplicity, and honestly, I could eat it every day, especially when the weather is warm and tomatoes are in season!

But sometimes you want to shake things up a bit, you know? Enter: PEACH Caprese Salad. It’s still gorgeously simple and allows all of the individual ingredients to shine. What a way to feature two of summer’s most delicious seasonal offerings: ripe peaches and tomatoes!

You can dress it simply with olive oil, salt, and pepper only, as a traditional Caprese salad recipe.

...GET THE RECIPE for Peach Caprese Salad!

This Israeli Couscous Salad (or Pearl Couscous Salad) is packed with fresh herbs, feta cheese, and Mediterranean ingredients like cucumbers, tomatoes, and olives. Toasting the couscous before cooking it adds a delicious, nutty flavor. This Mediterranean couscous salad is super flavorful and is sure to be your new favorite side dish or light meal!

Have you ever had Israeli, or pearl, couscous? It’s basically tiny circles of pasta. It has a wonderful chewy texture, a bit heartier tasting than the fluffier and smaller Moroccan-style couscous, and is the perfect base for a cold salad.

This recipe toasts the couscous in olive oil before adding water to the pot and cooking, resulting in a deliciously toasty, nutty flavor that enhances the whole recipe. I do this with my orzo pilaf recipe, too.

The cooked couscous is then tossed with a simple mixture of lemon juice, garlic, and extra-virgin olive oil, cooled, then mixed with refreshing Mediterranean ingredients like cucumbers, tomatoes, olives, herbs, and feta cheese.

This couscous salad is a delicious vegetarian side dish or light lunch, and is great paired with grilled halloumi, shrimp, or chicken. You could even add some cooked chickpeas to it to add some more protein and make it a meal.

...GET THE RECIPE for Mediterranean Israeli (Pearl) Couscous Salad!

This recipe for roasted asparagus comes out perfect every time, with super crispy tips and perfect browning! Roasting at a high temperature (450 degrees F) and broiling at the end ensures crispy asparagus tips and tons of flavor. And peeling – NOT snapping – the ends of the asparagus results in more tender, delicious asparagus that’s longer and more evenly shaped.

Before roasting, the asparagus is drizzled with olive oil, and seasoned with salt, pepper, and garlic powder. After cooking, I sprinkled it with parmesan cheese and drizzled with balsamic glaze. While this flavor combo is SO delicious, it’s also really easy to make this recipe for roasted asparagus your own!

You can keep it simple and stick with just the oil, salt, and pepper. Or, add other spices to it if you want, or lemon zest. Roast the asparagus spears along with cherry tomatoes, thinly cut carrots, or thinly cut potatoes. And the parmesan and balsamic finishing touches? Feel free to leave out the parmesan for a vegan version, and drizzle the roasted asparagus with any other things you love (gochujang mayo, anyone? Or how about some homemade ranch dressing?

...GET THE RECIPE for Crispy Roasted Asparagus!

This apple coleslaw with cranberries and pecans is a crunchy, sweet, and savory twist on classic coleslaw. Tossed with a creamy maple balsamic dressing, this apple slaw still features healthy and fiber-rich (and cheap!) green cabbage. Plus, it’s easy to make ahead of time and the leftovers hold up really well, making it perfect for a get-together, potluck, or for meal prep.

While this coleslaw recipe screams “fall,” I think this salad is the perfect side dish all year round. It would be just as at home on your Thanksgiving table as it would be for a summer evening BBQ.

While it’s a great side dish, you can also add your favorite protein like roast or grilled chicken to it for a meal!

The dressing it’s tossed with is a simple mixture of mayonnaise, balsamic vinegar, maple syrup, and olive oil. I put this stuff on everything, and I even have a post on how to make creamy maple balsamic dressing on its own. I also love putting it on a green salad with cranberries and goat cheese.

You’ll be able to whip up this easy apple coleslaw recipe in only 15 minutes or so.

...GET THE RECIPE for Apple Coleslaw with Cranberries and Pecans!

This vegan Black Beans and Rice Recipe is such a CHEAP, easy, healthy, and QUICK vegan side or main! It comes together in only about 20 minutes, using canned beans and fast-cooking basmati rice as a shortcut. This beans and rice recipe is simply flavored (making it a perfect food for everyone from toddlers to grown-ups). It’s delicious as is with a wonderful creamy texture, but it’s easy to add spices and flavors to make it your own.

The best part about this recipe is that you probably already have most of the ingredients right this very moment in your kitchen. If you keep canned black beans, onions, and white rice in your pantry, you’re pretty much set! Add some cumin, fresh lime, and cilantro and you’re good to go.

If you’re looking for a budget-friendly, protein-packed, plant-based meal you can feed your whole family, this is it. My daughters have loved this meal since they were 1 and 2 years old – they cleaned their plates in record time when I served them this. These black beans are perfect for baby-led weaning or for toddlers, but tasty enough for the whole family!

...GET THE RECIPE for Easy 20-Minute Black Beans and Rice!

This Shaved Brussels Sprouts Salad features sweet sliced apples, candied pecans, red onion, and is tossed in a delicious simple homemade honey apple cider vinegar dressing! For anyone who wants to learn how to eat raw Brussels sprouts, or who picked up a bag of shaved Brussels sprouts from Trader Joe’s and doesn’t know what to do with it… this recipe is for you.

This shaved Brussels sprouts salad is a gorgeous salad for fall and winter. It’s a fun lettuce-free salad recipe that’s hearty and healthy. Packed with nutrients, you’re going to love this salad as an interesting addition to any dinner!

Serve shaved Brussels sprouts salad with simple roast chicken, pork chops, or even grilled halloumi cheese. Let’s get to the recipe!

Ingredients and Substitutions

• Shaved Brussels Sprouts – you can sometimes find these already prepared and shredded (similar to shaved cabbage for coleslaw). But if you can’t, you can easily shred them yourself (more on that below).
  • Despite the title of this recipe, you can substitute shaved Brussels sprouts with another shredded cruciferous vegetable, such as cabbage, kale, or broccoli.

...GET THE RECIPE for Shaved Brussels Sprouts Salad with Apples and Candied Pecans!

This Quinoa Chickpea Tabbouleh Salad is a twist on the Lebanese classic recipe! With added chickpeas and quinoa in place of the usual bulgur wheat, this high-fiber, high-protein salad is a meal on it’s own. It’s also delicious stuffed into a pita pocket sandwich, especially with the leftovers for an easy lunch!

Traditional tabbouleh (aka tabouli) is always heavy on the parsley, and you’ll need a LOT for this recipe. It’s great if you have a ton in your garden, like me, but you can also usually find big bunches at the store.

And usually, tabbouleh uses bulgur wheat, which is partially cooked cracked wheat berries. This salad uses quinoa instead, plus chickpeas, which are high in fiber and protein, widely accessible, and just happen to be gluten-free, if that’s your thing.

Cucumbers aren’t usually in traditional tabbouleh, but I added them for a cool crunch and more veggies.

Everything is tossed in a simple dressing of lemon juice and zest (because I never waste the zest if I can help it!), and PLENTY of extra-virgin olive oil.

The balance of protein, fiber, healthy carbs, and healthy fats in the salad makes it super satiating and you’ll love all the fresh flavors!

...GET THE RECIPE for Quinoa Chickpea Tabbouleh Salad!

Have you ever wondered how to cook those adorable, tiny honeynut squash? Roasted Honeynut Squash is the perfect fast, easy, delicious autumn or winter side dish! Honeynut squash is like the smaller cousin of butternut squash, with a sweeter and more concentrated flavor. Its small size means a more delicate (and edible!) skin with a much faster cooking time. It only takes 20 minutes to roast these, so it’s easy to stick them in the oven while the turkey is resting for Thanksgiving dinner.

Because the flavor of honeynut squash is so naturally delicious, I chose to roast these simply with olive oil, salt, and pepper. But it’s so easy to experiment with other flavors here – a sprinkling of cinnamon, a brush of pure maple syrup… with such an easy, no-fuss recipe, it’s hard to mess up no matter what you add!

Another joy of the small size of honeynut squash is that each squash is a single serving. You can follow the cooking directions for this for any number of squash – so if it’s just you, pop one in the oven, and if you’re cooking for a crowd, roast a bunch so everyone can put a cute little roasted squash half on their plates.

...GET THE RECIPE for Roasted Honeynut Squash!

If you’re looking for a stand-out Thanksgiving side dish or even vegetarian main dish Thanksgiving recipe, look no further than this Hasselback Butternut Squash with Maple Miso Butter! Butternut squash is halved and cut cross-wise but not all the way through. It’s brushed with a slightly sweet and savory, umami-packed maple miso butter while roasting. The sauce seeps into each of those crevices and results in endless caramelized, gorgeous edges.

You’ve had hasselback potatoes. But have you hasselbacked (can I make that a verb?) any other veggies? It works so well with butternut squash!

Hasselback is when you slice something crosswise, but not all the way through, before roasting. That way, any flavors, oils, or sauces you are adding can seep into each crack, enhancing the flavor and increasing the surface area being roasted and exposed to the hot oven air.

This hasselback butternut squash is absolutely delicious, easy to make, and not too sweet. I find butternut squash recipes often are overly sugary; the salty, umami flavor of the miso in this recipe helps balance the natural sweetness of the squash along with a little bit of maple syrup (though you can always add more sweetness if that’s what you prefer!).

...GET THE RECIPE for Hasselback Butternut Squash with Maple Miso Butter!

All ye sweet and salty lovers, rejoice – this Watermelon and Feta Salad with fresh Mint is such a delicious, unique balance of sweet and savory flavors. And the best part? You only need THREE ingredients and FIVE minutes to throw together! This is the perfect salad for summer entertaining.

That’s right – THREE INGREDIENTS. You don’t even need any oil, salt, or pepper! You literally just lay cubed watermelon on a platter, sprinkle with feta cheese and fresh mint, and serve. It actually seems a bit silly for me to even write a post for this recipe because it’s so simple and easy. Barely a recipe.

But here you are, everything you need to know about watermelon feta salad. You’ll want to eat this every day in the spring and summer!

And what a great excuse to use some of the crazy amounts of mint I have growing right now. If you’re interested in growing your own, here’s a great resource on growing fresh mint!

Ingredients Needed

• Cubed Watermelon
• Crumbled Feta Cheese
• Fresh chopped mint leaves

How to make Watermelon Feta Salad with Mint

1. First, grab a platter.

...GET THE RECIPE for Watermelon Feta Salad with Mint!

Mushroom and Wild Rice Pilaf will become your new favorite side dish! It’s packed with flavor and texture from brown butter, juicy sweet raisins, crunchy almonds, and oregano, with nutty wild rice and earthy sautéed mushrooms. You’ll love this one pot side or light main recipe all year round.

Sometimes, I love spending time on a truly amazing side dish and serving it up with something simple as a main. Side dishes have so much potential to steal the show of the meal, and this is no exception!

We enjoyed this mushroom and wild rice pilaf with simple seared salmon for dinner. But I kept going in for seconds – and thirds! – of the pilaf. This would be a great side dish for Thanksgiving or any holiday, but is delicious year round and easy enough to make for a casual weeknight dinner.

Mushrooms and brown butter are a match made in heaven (and this is a twist on one of my favorite other recipes – one pot brown butter orzo and mushrooms – made gluten-free and with a few other changes). The sweet and plump raisins and crunchy slivered almonds will have you wanting to eat this all the time – as a side, or even as a light main course!

...GET THE RECIPE for Mushroom and Wild Rice Pilaf!

These are the BEST refried beans ever! Once you make homemade refried beans with bacon and onion, you’ll never go back to the canned stuff again. Best of all? It only takes 15 minutes and 6 ingredients to whip up. They’re packed with rich, savory, smoky flavor and can be used as a side for a Mexican-inspired meal, on tacos, on nachos, as a dip… or however you usually use refried beans!

These truly are the best refried beans ever. They’re bursting with flavor- smoky, spicy, simple, fresh, and decadent. And while these are made with bacon and bacon grease for extra decadence, you can easily make them vegetarian or vegan if you prefer.

Homemade refried beans are best when eaten hot and right away, but you can also make these and save them for later.

In this post I’ll explain how to make the BEST refried beans ever, and be sure to check out the video! This is such a yummy, hearty side dish that’s packed with plant-based protein. You’re going to love it.

Ingredients and Substitutions

• Pinto Beans – I used canned, but you can cook them from dried beforehand if you prefer.

...GET THE RECIPE for The Best Homemade Refried Beans!

This easy Roasted Delicata Squash recipe features squash tossed with maple syrup, olive oil, salt, and pepper, roasted, then topped with crumbled goat cheese and pomegranate seeds before serving. The goat cheese melts perfectly on the warm squash and the flavor combination is out of this world! This is an impressive, colorful side dish easy enough for a weeknight but beautiful enough for a holiday dinner – and best of all, no peeling the squash!

I’m just coming in hot with a last-minute side dish perfect for Thanksgiving, or any fall or winter feast. When I saw delicata squash at my local farm I couldn’t resist. With the tender skin that you can eat (no peeling- woo hoo!), and sweet and tender flesh that melts in your mouth, delicata squash is one of my favorite squashes to cook.

This delicata squash is roasted with maple syrup for perfect caramelized edges (you can also use honey). Then, it’s topped with crumbled goat cheese (or feta) and garnished with sweet, juicy pomegranate and some bright fresh herbs. You can eat this as a side dish or even pile it on top of greens, like arugula or spinach, for a salad that will knock your socks off.

...GET THE RECIPE for Maple Roasted Delicata Squash with Goat Cheese!

This Greek Roasted Cauliflower features cauliflower florets roasted to perfection with garlic, oregano, and lemon zest, then topped with crumbled feta cheese, fresh herbs, a squeeze of lemon juice, and a drizzle of extra-virgin olive oil before serving. You’re going to want this flavor-packed, low carb Greek side dish at every meal!

Y’all love my Mexican Inspired Roasted Zucchini, featuring spicy roasted zucchini topped with cilantro, lime, and cotija or queso fresco. So I thought I’d make a similar recipe, Greek style, with cauliflower!

Honestly I’m all about interesting side dishes, especially when it comes to veggies. It’s easy to make healthy vegetables the star of the show by putting some effort and lots of flavor into them. You can serve this Greek roasted cauliflower for dinner and just pick up a rotisserie chicken from the store and you’re good to go for dinner!

This low carb Greek side dish is a fun way to switch things up from the norm, and it goes with so much – chicken, salmon, shrimp, meatballs, etc. You can even use it as a base for a Greek cauliflower bowl, topped with gyro-style meat, cucumbers, and drizzled with a yogurt sauce.

...GET THE RECIPE for Greek Roasted Cauliflower Loaded with Feta and Herbs!

There’s so much flavor in this mashed butternut squash with sweet potatoes, with rich nutty brown butter, sweet maple syrup, and fresh rosemary! It’s the perfect sweet and savory balance that complements the delicious natural flavor of the squash and sweet potatoes. The vegetables are halved and roasted peel-on, so no need to peel and dice the veggies, meaning less prep and hands-on time.

One of the best parts of this recipe is how hands-off it is. Roasting the vegetables before mashing them makes the flavor and texture SO good. And while the squash and potatoes take a while to roast in the oven, the hands-on and prep time for this recipe are very quick and easy.

Peeling and cubing the vegetables before roasting would, in theory, create more surface area to get caramelized and seasoned while roasting, resulting in more flavor. But I’ll do almost anything to avoid peeling veggies, especially hard-to-peel ones like butternut squash. Here’s the compromise: The halved squash and sweet potatoes are scored in a crosshatch pattern on the surface before seasoning and roasting, peel ON, creating more nooks and crannies for the flavor to seep in and surface area to get caramelized with no peeling required.

...GET THE RECIPE for Brown Butter and Maple Butternut Squash and Sweet Potato Mash!

This easy classic Macaroni Salad recipe with pickles is the perfect make ahead side dish for summer potlucks, picnics, and parties! This version is packed with more veggies than other recipes, including peas, corn, and bell pepper, with pickles and pickle juice for flavor and green onion for a more subtle taste than more traditional red onion. It’s delicious for days left in the fridge, making it perfect for leftovers and for making ahead of time!

This classic macaroni salad has all the creamy taste you love about macaroni pasta salad from the mayo-based dressing, with additional sweet and tangy flavor from pickle juice, dijon mustard, and just a touch of honey added to dressing.

Frozen corn and peas are added directly to the boiling pasta water and it’s all drained together, saving on time and dishes and adding some healthy, nutritious veggies to the mix.

The chopped dill pickles and diced red bell pepper add an awesome crunch and punch of flavor to the macaroni salad, WITHOUT making it soggy after even 3-4 days in the fridge. You’re going to LOVE how easy this is to make, how delicious it tastes (especially after the flavors are allowed to marry for a little), and all the veggies packed into it!

...GET THE RECIPE for Classic Macaroni Salad!

This Creamy Cucumber Salad with fresh dill features a healthy dressing made with Greek Yogurt, olive oil, apple cider vinegar, and a touch of honey. You’re going to love how light and refreshing this easy summertime side dish recipe is, and it only takes 10 minutes to throw together and has about 50 calories per serving!

I don’t know about you, but I love a lettuce-free salad. Nothing against lettuce, but sometimes you just want to switch things up! This creamy cucumber salad is such a great alternative to more traditional salads. It is a super healthy, low calorie side dish you’ll want to eat all summer long. It’s inspired by Greek Tzatziki Sauce, but much faster and easier to make and you eat it with a fork rather than use it as a dip or spread.

The creamy dressing is made healthier than other creamy salad dressings. The base is Greek yogurt and extra-virgin olive oil. It has a touch of honey (instead of sugar) for a hint of sweetness, and apple cider vinegar to add a bit of zing without being overpowering. It’s finished off simply with salt and pepper and plenty of fresh dill.

...GET THE RECIPE for Creamy Cucumber Salad with Yogurt and Dill!

Strawberry Bruschetta is an easy Italian-inspired appetizer recipe for warm weather! Fresh ripe strawberries are diced and mixed with chopped tomatoes, fresh basil, and a homemade balsamic dressing, spooned with the juices on top of homemade garlic-rubbed crostini (or store-bought if you want to save some time). Serve the strawberry bruschetta on top of grilled chicken for a main dish or to enjoy it as a gluten-free option.

If you need me, I’ll just be eating this Strawberry Bruschetta by the spoonful all summer long. This is such a refreshing, unique, and delicious recipe!

When my local farm had their first batch of ripe strawberries, I knew I had to make something special with them. I love the balance of flavors in this Strawberry Bruschetta. The chopped tomatoes, as well as a teeny tiny bit of fresh garlic, help add savoriness to help balance the sweetness of the strawberries. And the fresh basil and balsamic dressing complement everything so well!

I made some homemade garlic-rubbed crostini to go with the bruschetta – which is as simple as slicing a baguette, brushing with oil, baking, and rubbing with a clove of garlic (which adds a subtle garlic taste to each slice).

...GET THE RECIPE for Strawberry Bruschetta with Homemade Garlic-Rubbed Crostini!

Spanakorizo, or Greek Spinach and Rice, is a delicious, healthy, vegan Greek side dish or plant-based main course, flavored with fresh lemon and dill. This version uses a few tricks for fast cooking time: green onions (which also add great flavor), basmati rice (which cooks quickly), and baby spinach (which has a very mild taste and doesn’t require washing or chopping). Spanakorizo is the perfect side dish to grilled chicken or shrimp, or on its own as a light meal!

If you’re looking for the PERFECT side dish to almost anything, look no further than Spanakorizo, or Greek Spinach and Rice.

Greek Spinach and Rice is packed with healthy spinach, boosted with flavor from lemon and dill. I like drizzling it with extra-virgin olive oil at the end and garnishing with some crumbled feta, fresh herbs, and sliced green onion.

Traditional, authentic Spanakorizo is often made with mature chopped spinach and converted rice, but I like using baby spinach for its mild flavor and faster cooking time, and basmati rice which cooks really fast with a fluffy, light texture.

...GET THE RECIPE for Spanakorizo (Greek Spinach and Rice)!