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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.  
  • Cool.
  • 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.   

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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