These side dish recipes came from the June/July 2011 issue of Every Day with Rachael Ray magazine.

Recipe 1.  Celery Salad with Blue Cheese

Ingredients:

1. 1 tablespoon apple cider vinegar
2. 1 teaspoon Dijon mustard
3. Salt and pepper
4. ¼ cup EVOO
5. 1 bunch celery with leaves, ribs sliced ¼ inch thick, leaves reserved
6. ¾ cup walnuts, coarsely chopped
7. ¾ cup crumbled blue cheese

Directions:

1. In a small bowl, combine the vinegar, mustard and ¼ teaspoon each salt and pepper.  Whisk in the EVOO.
2. In a large bowl, combine the celery, 1 ½ cups celery leaves, the walnuts and blue cheese.  Add the dressing and toss to coat.

Recipe 2.  Rainbow Tomatoes and White Beans

Ingredients:

1. 2/3 cup chopped parsley
2. 2 tablespoons drained capers, chopped
3. 2 tablespoons red wine vinegar
4. 1 large clove garlic, finely chopped
5. Salt and Pepper
6. ¾ cup EVOO
7. 1 pound multicolored tomatoes, cut into thin wedges
8. 1 can (15 ounce) cannelini beans, rinsed
9. ¾ cup pine nuts

Directions:

1. In a large bowl, combine the parsley, capers, vinegar, garlic, ½ teaspoon salt and ¼ teaspoon pepper; whisk in the EVOO.
2. 2.  Add the tomatoes, cannelini beans and pine nuts and toss to coat.  Let stand for 10 minutes before serving.