Kraft Recipes' snap pea salad and Martha Stewart's hoisin-glazed eggplant and sauteed spinach with pancetta are three quick and easy side dishes. These vegetable-based dishes require minimal cooking.
To make a snap pea salad, add a pound of stemmed snap peas to boiling water and cook for 45 seconds. Transfer to a small bowl of ice water and let cool. Drain and transfer the snap peas to a larger bowl. Stir in 2 sliced radishes, 1/2 cup of feta cheese, 1/4 cup of lime vinaigrette dressing and 1/4 teaspoon of black pepper.
To make hoisin-glazed eggplant, whisk 1/4 cup of hoisin sauce and 1 tablespoon of canola oil. Halve 4 baby eggplants lengthwise and slice off a bit of the skin side so that the halves lie flat. Score both sides in a crisscross pattern and brush the halves with 1 tablespoon of canola oil. Season with salt and grill for four to seven minutes per side on medium heat. Brush both sides with the hoisin mixture and grill each side for one more minute.
To make sauteed spinach with pancetta, cook 6 slices of pancetta over medium heat until crisp. Transfer to paper towels, reserving the fat in the skillet. Add 2 1/2 pounds of spinach to the skillet and season with salt and pepper to taste. Cook for two minutes, drain the excess liquid and stir in 1 teaspoon of lemon juice. Sprinkle with pancetta.