Everyday Food: Tasty, simple side dishes for summer

In a large bowl, whisk together 3 tablespoons buttermilk, 3 tablespoons plain yogurt, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh parsley and 1/2 small shallot, minced; season with coarse salt and ground pepper. Fold in 1 head iceberg lettuce (about 1 pound), quartered and shredded, and season with salt and pepper.

Nutrition information per serving: 36 calories, less than 1 gram fat (less than 1 gram saturated fat), 7 grams carbohydreates, 2 grams protein, 2 grams fiber, 25 percent of calories from fat.

1. In a large skillet, heat 4 teaspoons extra-virgin olive oil over medium-high heat. Add 4 large shallots, minced, and cook, stirring often until softened, about 3 minutes.

2. Season with coarse salt and ground pepper. Reduce heat to medium-low and cook, stirring until shallots are sticky and browned, about 8 minutes.

3. Add 1 tablespoon water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3 to 5 minutes.

4. Remove skillet from heat; add 1 teaspoon whole-grain mustard and 2 teaspoons red-wine vinegar and stir to combine.

5. In a large bowl, place 2 bags (10 ounces each) baby spinach and pour warm dressing over top. Add 1 teaspoon vinegar, toss and season with salt and pepper.

Nutrition information per serving: 139 calories, 5 grams fat (less than 1 gram saturated fat), 25 grams carbohydrates, 5 grams protein, 7 grams fiber, 32 percent of calories from fat.

1. In a large saucepan, cover 1 1/2 pounds new potatoes, halved or quartered if large, with 2 inches cold water. Add 1 tablespoon coarse salt and bring to a boil over high; cook until potatoes are tender when pierced with a knife, about 10 minutes.

2. Drain potatoes and return to pan. Add 2 tablespoons extra-virgin olive oil, 1 teaspoon sherry vinegar, 1/3 cup chopped pitted Kalamata olives and 1 tablespoon finely chopped fresh parsley.

3. Toss to combine and season with salt and ground pepper.

Nutrition information per serving: 234 calories, 11 grams fat (2 grams saturated fat), 31 grams carbohydrates, 4 grams protein, 4 grams fiber, 42 percent of calories from fat.

1. In a blender, combine 1 cup packed fresh cilantro leaves; 1/2 cup packed fresh parsley leaves; 1/4 white onion, chopped; 1 garlic clove, minced; and 1 3/4 cups water. Season with coarse salt and ground pepper, and blend until smooth, 15 seconds.

2. In a medium saucepan, heat 1 teaspoon extra-virgin olive oil over medium-high. Add 1 cup long-grain white rice and stir to coat. Add herb mixture and bring to a boil.

3. Reduce to a simmer, cover and cook until water is absorbed, about 15 minutes. Remove pan from heat and let sit, covered, 5 minutes.

4. Add 1 tablespoon fresh lime juice and fluff with a fork. Serve rice with lime wedges if desired.

Nutrition information per serving: 195 calories, 2 grams fat (less than 1 gram saturated fat), 41 grams carbohydrates, 4 grams protein, 1 gram fiber, 9 percent of calories from fat.