Side Dish Recipes

Complement any entrée with our no-sweat side dishes. We've used Harry & David dips, relishes and salsas to give a taste makeover to potatoes, rice, pasta, beans and more.

Twice Baked Potatoes

  • 4 Large Baking Potatoes
  • 1 cup Harry & David® Cheese Dip (Garlic Smokey Mozzarella, Asiago, Smokey Cheddar or Garlic Parmesan)
  • 1 cup Sour Cream
  • 1 cup Mozzarella Cheese
  • 1/2 cup Mozzarella Cheese for garnish
  • Harry & David® Salt and Pepper Grinder to taste
Bake potatoes in oven 350°F for 1 hour. Remove and let cool. Slice each potato in half and remove the soft white parts leaving a thin shell. Place the potato insides in a bowl and mash. Mix in the remaining ingredients. Fill each potato half with the potato mixture until they are slightly over flowing. Bake in an oven at 350°F for 1/2 an hour or until brown and slightly bubbly. Sprinkle with more mozzarella cheese and serve.

Cranberry Wine Mold

  • 1 package (6 ounce) cherry gelatin
  • 2 cups boiling water
  • 1/2 cup Harry & David® Cranberry Relish
  • 2 cups dark cherry, black cherry or dark sweet wine
  • Walnuts, chopped (optional)
  • Dark pitted cherries, drained (optional)
Dissolve the gelatin in boiling water, stirring well. Stir in the wine and relish. Add walnuts and/or cherries, if desired. Place the mixture into a 6-cup mold. Refrigerate until firm.

Charred Pineapple Casserole

  • 3 15 oz cans of pineapple rings
  • 2 1/2 cups shredded cheddar cheese
  • 8 tablespoons pineapple juice
  • 8 tablespoons flour
  • 1 cup sugar
  • 30 buttery round crackers crushed
  • 1/2 cup butter, sliced
  • 1 jar Harry & David® charred pineapple relish
Light your grill and preheat for 6-8 minutes. Grill the pineapple slices until grill marks appear on both sides, then remove. Preheat oven to 350°F In large bowl combine flour, cheese and sugar. Place pineapple rings in bottom of a 9x13 casserole dish sprayed with non stick spray. Put a thin layer of pineapple relish over the pineapple rings. Top with cheese mixture. Top that with crushed crackers and dot with butter. Bake for 15 minutes Casserole serves 8 to 12 people.

Royal Riviera Pears & Endive with Honey-Lemon Dressing

  • 4 Royal Riviera® Pears
  • 1/2 cup lime juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup honey or more to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon lemon rind
  • 1/4 cup vegetable oil
  • 4 loose–head lettuce leaves
  • 2 Belgian endive heads
Put aside 2 tablespoons of the lime juice. Mix the remaining juice with the mustard, honey, salt, paprika, lemon rind, and oil. Set aside. Slice each pear into eights, carefully removing the core and seeds. Leave unpeeled. Place on a plate and coat well with reserved lime juice to avoid discoloration. Line a large serving dish or individual serving plates with lettuce. Arrange the pear slices and the endive leaves to make an attractive display. Spoon the dressing over the fruit and serve immediately.

Raspberry Chipotle BBQ Meatballs

  • 1 jar Harry & David® Original Trail Sauce
  • 1 bottle Harry & David Roasted Raspberry Chipotle
  • Grilling Sauce
  • 1 bag Harry & David® Meatballs
Mix Trail Sauce and Grilling Sauce together. Pour over meatballs and simmer in crock-pot.

Pepper & Onion Cheesy Biscuits

  • 1 package Harry & David® Original Scone Mix
  • 1/2 cup Harry & David Cream Cheese
  • 1 brick sharp cheddar cheese
  • 1/2 jar Harry & David® Pepper and Onion Relish
Preheat oven to 400°F. Prepare scone mix as directed on package. Add Cream Cheese to mix. Chop cheddar cheese into small chunks, add to scone mix. Add Pepper & Onion Relish, mix well. Bake in greased muffin tin for about 12 minutes or until golden brown. Makes 12 servings.
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