Atlantic Superstore

Sesame seeds and oil give this quick sauté a slightly Asian feel. Ideal served on the side of pork tenderloin, ribs or chicken. Greens are a great source of vitamin A.

Rapini is a green often used in Italian cooking. When choosing a bunch, look for a deep green colour with no yellowed bits, and tight buds. To prepare, cut off bottom inch or so of stalks. Bitter in taste, rapini can stand up to lots of garlic and hot pepper flakes as in this recipe.

A traditional part of holiday roast dinner, parsnips add a delightful sweetness to roasted vegetables.

Tender-crisp green beans spiked with capers and olives make a quick and tasty side dish to turkey or whatever else may be roasting in the oven.

Do not crumble corn bread too finely for this stuffing; 1-inch (2.5 cm) chunks work best. If using to stuff a turkey, stuff loosely and roast until a thermometer inserted in centre of stuffing reads 165°F (74°C). You can bake any remaining stuffing in a separate dish.

This Asian-inspired vegetable dish makes a great side to a chicken or beef stir-fry, or serve with rice for a vegetarian meal.

Arugula is the base for the dressing as well as the leafy green in this healthy grain salad. Substitute lime juice if you prefer for a different citrus kick.

Infused with rich, peppery and fruity flavours of our Lucques extra virgin olive oil, this makes a superb side dish to serve alongside roast chicken, steak or fish. Preheating the baking sheet helps to crisp and brown the vegetables.

A delicious contrast between the spicy cauliflower and the cooling yogurt makes this a fabulous vegetable side dish to serve with your favourite curry.

Cauliflower is high in Vitamin C and contains iron. Cruciferous vegetables such as cauliflower have been shown to protect against some forms of cancer. Adding some potato to cauliflower helps it mash to a nicer consistency.

Grilling brings out the best flavour in zucchini. Tossed with beans and feta cheese, it makes a lovely side dish at a backyard barbecue. If you like a little spice, leave the seeds in the jalapenos before finely chopping.

Sweet potatoes are a nutritional powerhouse, full of fibre and vitamins A and C. Serve our loaded version in place of fries, with chicken fingers, burgers or almost any other main.

Make aheads are always welcome when you are serving a crowd. This savoury bread pudding is a wonderful side dish to serve with roast beef.

Roasting beans brings out more flavour than boiling them. Making a roast for a crowd? Throw these beans in the oven after the roast comes out and is resting before carving; the roast and the veg will be ready to eat at the same time.

Your turn to host the big holiday meal and you’re tired of the same old sides? Try this easy cauliflower side dish, large enough for a crowd, but requiring very little prep.

Sweet potatoes are a traditional holiday side dish, but are great at any time of year. This big-batch, orangey sweet potato mash is perfect to make if the main course is in the oven so you need to make your side dish on the stove-top.

Most kids will eat mashed potatoes, but cauliflower is another story! Sneak them into the mashed potatoes; what they don’t know not only won’t harm them, it will do them some good.

If you love our Memories of Dad’s Grill sauce, this if the recipe for you! Stove top “baked” beans are faster than making the traditional dried beans baked in the oven.

A refreshing salad that you can eat right away, or pack up to take to a picnic later.

You’ll need a grill basket for this easy vegetable side dish. You use the same bowl for all the prep so there is minimal clean up.

The table will be delighted when you serve these zucchini “boats” filled with a savoury stuffing. A mouth-watering change from your regular vegetable side dishes.

Fat free Greek yogurt replaces the sour cream typically found in a loaded baked potato. Packed with cheese and turkey bacon, this side dish will complement any entree; or serve it as a hearty lunch all on its own.

Cooked quinoa replaces rice in this twist on Chinese fried rice. The quinoa can be cooked well in advance and added at the last minute. This is a great way to use up left over vegetables. Don’t be afraid to add your favourites and make it your own!

This is the perfect side dish for our PC General Tao Chicken Bites, or most any other Asian flavoured main course.

You can substitute any colour of little gems potatoes you’d like, but we like the way the red skinned ones look against the goat cheese.

Adding cheese sauce to cauliflower or broccoli is a sure-fire way to get the kids to eat it!  A wonderful dish to serve alongside a roast.  You can steam the cauliflower, if you prefer steaming to boiling.

Sure to be the summer’s favourite salad, this is great alongside burgers, ribs, chicken and steak.

No need to stem or core the peppers for this easy vegetable side dish. Deliciously sweet balsamic glaze adds some pizzazz.

Jazz up everyday mixed vegetables with Italian flavours of Parmesan and tomato.

Most kids like edamame, even those who wouldn’t touch a canned soybean.

Instead of the usual potato, we’ve used sweet potato for added colour, sweetness and nutrients. Aloo gobi is a side dish, but you can serve it over rice for a vegetarian main course.

A refreshing and light potato salad perfect to serve with barbecued fare. Not heavy like many mayonnaise-based potato salads.

For families that don’t eat fish, getting enough omega-3 can be a problem. PC Blue Menu Omega 3 Pasta helps you rise to the challenge.

We know, we know- Brussels sprouts are not a popular vegetable! They are really good for you, so don’t let memories of overcooked, grey sprouts stop you from trying this fabulous recipe.

Brown rice is lower on the glycemic index than white rice and contains more fibre, meaning it makes you feel full longer. Try this salad for your packed lunches.

Did you know your body needs fat in order to absorb iron? The developed-specially-for spinach dressing is low fat rather than fat free to aid in absorption of iron from spinach.

Fattoush is a Middle Eastern vegetable and herb salad that contains toasted bread, usually pita. You’ll need a vegetable grill basket for this grilled version, to keep the smaller veggies from falling through the grill.

We’ve made a low fat creamy coleslaw by substituting plain yogurt for the usual full fat mayonnaise. Prepackaged coleslaw mix is a great time-saver; look for it in the produce section.

Barley is high in fibre and low on the glycemic index, making it a great substitute for the usual white rice used in pilaf. Try this side dish with a roast instead of potatoes or rice.

Serve this easy and exotic side dish with roasted or curried meats.

In the winter, sweeter Mission figs are in season, in summer the less sweet green figs. Walnuts give this salad a bitter edge to balance the sweetness of the vinaigrette and figs.

Serrano ham is a Spanish dry-cured ham, similar to Italian prosciutto but drier and firmer. It has a salty bite, so we’ve used it sparingly here, wrapping it around roasted pears for a delicious play of sweet and salty.

Adding the vinegar-based dressing to just-boiled potatoes lets the potatoes soak up all the flavour. Eat warm right after making, or chill and pack for a picnic- no spoiled mayo to worry about!

Serve this small salad as part of a Japanese meal, perhaps to accompany a bento box.

If the kale leaves are particularly large or seem tougher than usual, remove the centre rib of the kale leaves, as well as the stems.

This colourful side dish is low in sodium, a source of fibre and an excellent source of Vitamin C. A delicious start to meeting your diet resolutions!

This simple salad has a lovely warm dressing with a touch of sweetness from the balsamic vinegar and honey. Nuts add a welcome crunch.

Smashed potatoes are a restaurant-style mashed potato, where the potatoes are left in chunkier bits. This smash featuring our artichoke and asiago dip will dress up any roasted meat or poultry.

The flavours in our roast chicken spice grinder make this side dish the perfect accompaniment to a roast chicken or turkey. Pop the potatoes in the oven while your bird rests and while you carve it.