Recipe of the Month

June 2015: Our Favorite Summer Side Dishes

81Looking for something new to serve at your BBQ? This 4th of July, we’ve lightened up 3 of our favorite side dishes that are delicious and nutritious! They are easy to prepare and will send fireworks through your taste buds!

Sweet Potato Salad

Servings: 8


  • 5 cups peeled, cubed sweet potatoes
  • ½ cup chopped celery
  • ½ cup chopped red onion
  • ½ chopped red pepper
  • 3 tablespoons finely diced bread and butter pickles
  • ⅔ cup reduced fat veganaise
  • 1 tsp prepared yellow mustard
  • ½-1 tsp cayenne pepper
  • salt and pepper to taste


  1. Place the cubed, peeled sweet potatoes in a large pot of cool water; bring to a boil and cook for 3 – 5 minutes, or just until fork tender.
  2. Drain in a colander and rinse with cold water until they have cooled enough to handle.
  3. At this point, I drain them well and refrigerate for a couple of hours.
  4. In a large bowl, combine the remaining ingredients except the salt and pepper and mix well.
  5. Gently stir in the potatoes, then add salt and pepper to taste.
  6. Serve immediately (can be refrigerated before serving if desired).

Shaved Brussels Sprouts Salad w/Red Onion, Lemon and Parmesan

Serves 6


  • 1/2 small red onion, thinly sliced
  • Juice of 1 lemon
  • ½ or less Lemon zest, to taste
  • 1 teaspoon organic raw honey
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon whole grain mustard
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 cups Brussels sprouts or Pre-shredded 10 oz bag (we found from Trader Joe’s)
  • ½ cup or less finely grated pecorino romano, to taste


  1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
  2. In a small bowl, whisk together the lemon juice, honey, mustard, apple cider vinegar and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
  3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw. You could also just slice with a knife thinly, or use a food processor if you have one.
  4. Put the sprouts in a serving bowl and toss gently with the onions (which you’ve now drained) and the dressing. Fold in the pecorino & lemon zest, taste and adjust seasonings if necessary. Let dressing absorb for a few minutes then serve!

Broccoli Slaw


  • 1 package organic broccoli slaw, washed and ready to use
  • 1/3 pound red bell peppers, diced into 1/4” pieces 
4 ounces Veganaise
  • 2 ounces golden raisins
  • 2 tablespoons organic sugar
  • 2 tablespoons seasoned rice vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper


  1. In a large bowl, whisk together the vinegar, salt, sugar and pepper.
  2. Add the veganaise and whisk again.
  3. Add the broccoli slaw, raisins and bell peppers and mix thoroughly. Adjust seasoning. Chill until cold. Drain off excess liquid before serving, if necessary.