Simple Truth

Simple Truth Side Dishes

Arugula with Ham and Bowtie Pasta:  

Makes 4 servings

Prep time: 20 minutes


2 cups bowtie pasta

4 ounces ham, cooked and diced

1 package fresh Simple Truth Organic Arugula

1 tablespoon Parmesan or Pecorino cheese

2 tablespoons Simple Truth Organic Italian Extra Virgin Olive Oil

2 tablespoons balsamic vinegar


Cook bowtie pasta according to directions. Drain and set aside.

In a medium sauté pan on medium heat, cook ham in 1 tablespoon of oil until edges are crispy and brown (about 8 to 10 minutes).

In large bowl, add cooked pasta, ham, arugula, remaining olive oil, balsamic vinegar and cheese. Toss until pasta is well coated. 

Serve. Refrigerate any leftovers.


Black Bean Salad:

Makes 8 servings

Prep time: 20 minutes


3 cups cooked Simple Truth Black Beans

1 red bell pepper, seeded and diced

3 scallions, sliced into ¼-inch rounds

2 ripe plum tomatoes, seeded and diced

6 tablespoons Simple Truth Extra Virgin Olive Oil

3 tablespoons fresh lemon juice

5 tablespoons Simple Truth Organic Cilantro, chopped

2 tablespoons fresh Simple Truth Organic Oregano, chopped

1 teaspoon coarsely ground Simple Truth Organic Whole Black Peppercorns

1 to 3 teaspoons hot pepper sauce

1 tablespoon apple cider vinegar


Combine all the ingredients in a bowl and toss.

Let salad rest, loosely covered, at room temperature for one hour before serving.

Refrigerate any leftovers.


Bean Dip with Basil & Oregano:

Makes 4 servings

Prep time: 5 minutes


1 can cannellini beans, rinsed and drained

3 cloves garlic

½ cup fresh Simple Truth Organic Oregano

2 tablespoons fresh-squeezed lemon juice

1 teaspoon grated lemon rind


Use the food processor fitted with a steel blade to process all the ingredients except beans.


Process for 5 seconds, scrape the sides and process 5 more seconds.


Add the beans. Process about 10 seconds and stop.


Season with salt and pepper to taste. 


Serve with fresh vegetables or crackers.


Refrigerate any leftovers.


Fruit Salad:

Makes 10 servings

Prep time: about 25 minutes


6 bananas

6 apples (3 red, 3 green)

1 fresh pineapple

2 oranges

1 pound seedless grapes

2 tablespoons Simple Truth Organic Mint leaves, minced

2 tablespoons Simple Truth Organic Tarragon leaves, minced



            1 tablespoon flour

            ½ cup sugar

            ½ cup water

            ¼ cup lemon juice

            ¼ cup pineapple juice

            Juice of one orange


Peel bananas. Halve and core apples. Trim top and bottom off pineapple, core and peel it.

Cut bananas, apples and pineapple into 1-inch chunks.  

Peel oranges, and separate into sections.

Pull grapes from stem.

Put all fruit in large bowl.

Add herbs.

Cook dressing ingredients over medium heat until thick.  


Pour dressing over fruit, and gently toss to coat.

Serve immediately.

Refrigerate any leftovers.


Potatoes with Shallot-Garlic-Onion Relish:

Makes 4 servings

Prep time: 30 minutes

3 oz. pearl onions

6 shallots (6 oz.), peeled and thinly sliced

4 cloves garlic, peeled and finely minced

1 cup Simple Truth Organic Chicken Broth

2 tablespoons fresh parsley, chopped

¼ teaspoon fresh ground Simple Truth Whole Peppercorns

1 ½ pounds Simple Truth Organic Fingerling Potatoes, sliced ¼-inch thick


Place pearl onions in a medium saucepan with shallots, garlic and broth.  

Bring to boil, reduce heat to simmer.

Cover and braise 5 minutes or until vegetables are very tender.

Uncover and simmer 5 to 10 more minutes until nearly all liquid has disappeared.

Stir in parsley and pepper. Set aside.

Cook potatoes in boiling water for 10 to 15 minutes. Drain well.

Serve potatoes hot with relish.

Refrigerate any leftovers.


Sautéed Power Greens with Corn and Mushrooms:

Makes 3 servings

Prep time: 20 minutes

2 ½ tablespoons Simple Truth Organic Extra Virgin Olive Oil

1 ½ teaspoons garlic, finely minced

2 ½ cups fresh Simple Truth Organic Mushrooms, sliced ¼-inch thick

2 ½ tablespoons Simple Truth Vegetable Broth

1 ¼ cups frozen Simple Truth Organic Corn

5 oz. Simple Truth Organic Power Greens

Heat olive oil in a large skillet. 

Add garlic, and sauté 1 minute.

Add mushrooms, and sauté over medium high heat for 5 minutes, stirring constantly until mushrooms are tender.

Add vegetable broth and corn. Continue cooking and stirring for 2 more minutes.

Reduce heat to low and add the greens.

Toss gently with the vegetables until the greens are just wilted (do not overcook).

Season to taste with salt and pepper.

Serve immediately.

Refrigerate any leftovers.


Spinach and Goat Cheese Stuffed Mushrooms:

Makes 8 servings

Prep time: 45 minutes

2 6-oz. packages Simple Truth Organic Portabella Mushroom Caps

¼ cup olive oil, divided

½ cup onion, chopped

2 cloves garlic, crushed

2 cups fresh Simple Truth Organic Baby Spinach, chopped

1/3 cup panko breadcrumbs

¼ cup plus 4 tablespoons Parmesan cheese, grated

1 4-oz. package goat cheese, crumbled


Preheat oven to 400 F. Remove gills from caps with a spoon.

Place caps in large baking pan open side down, and drizzle with 2 tablespoons of olive oil.

Roast 15 minutes.

Remove from oven and turn caps over.

While mushrooms are roasting, heat skillet over medium heat. Add remaining olive oil, onion and garlic and saute until tender.

Add fresh spinach, and stir until wilted.

Season with salt and pepper.

Transfer mixture to a large bowl, and cool slightly.

Add breadcrumbs, ¼ cup Parmesan and goat cheese, stirring until combined.  

Fill each mushroom cap with breadcrumb mixture, and sprinkle with remaining Parmesan cheese.

Bake 15 minutes or until cheese begins to brown.

Refrigerate any leftovers.


Kroger Edamame Caviar Salad

From Chef Andre Nowading

Makes 12 servings

Prep time: 15 minutes


1-pound bag frozen edamame beans, thawed

1 cup EACH chopped red, yellow and green bell peppers

1 cup chopped onion

2 cans (15-oz.) EACH Simple Truth Black Beans and Simple Truth Garbanzo beans, rinsed and drained

½ cup chopped fresh parsley

½ cup chopped fresh cilantro

½ cup seasoned rice wine vinegar

1 teaspoon miso, optional (mix with the vinegar)


Mix all vegetables and beans. Toss in vinegar.

Serve cold.   

About Karen Ilhardt:

Karen’s role as Home Economist in the Kroger Customer Connect (C|c) is to answer customer questions and write about recipes, ingredient substitutions, and Food Safety.  She holds BS and MS degrees from The Ohio State University’s College of Home Economics with a specialty in Resource Management.  Karen also has teaching credentials from Miami University (of Ohio) and Wright State University.  After having been a food teacher for 20 years she transferred to the corporate world in 2011.  Farming and crafting have always been a part of her life.  Karen values being part of our food production and preparation processes PLUS  being able to share those experiences with others.  The Simple Truth Brand embraces the wholesome nature of the foods we select and consume which makes a perfect choice for Karen’s lifestyle.




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2 total reviews

Indianapolis, Indiana

I would like to have to nutrition information on the Edamame Cavier Salad, if you have it. Do you by chance have the info on the Kroger Wheatberry Quinoa Spinach salad? Thanks so much.

February 20, 2014, 3:10 PM
Conway, South Carolina

Hi, I love Simple Truth. I have a question about a recipe in the Side Dish section above. I don't know the date. I think there is a mistake in it. I love beans & wanted to clarify the recipe before I tried it. It is titled "Bean Dip with Basil and Oregano" but there is no basil in the list of ingredients & maybe too much oregano. Many years ago when I was a new inexperienced young wife who was just learning to cook, I made a pizza sauce with too much oregano & it was terrible. The pizza was perfect except for the sauce. We ended up having to go out to eat. In case it is hard to find among so many other recipes, I'm going to repeat it here. It needs 1 can of cannellini beans (rinsed & drained), 3 gloves garlic, 1/2 cup fresh Simple Truth Organic Oregano, 2 tablespoons fresh-squeezed lemon juice & 1 teaspoon grated lemon rind. The instructions say to mix everything except the beans together in a food processor for 5 seconds. Scrape the sides & process 5 more seconds. Add the beans. Process 10 more seconds & stop. Season with salt & pepper to taste. Serve with fresh vegetables or crackers. Refrigerate any leftovers. It never mentions basil. Can you check this out & let me know if the recipe is correct? I love various kinds of dips for vegetables, crackers or chips. They are great for parties or alone at home as a snack. Thank you.

March 14, 2016, 5:53 PM