The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.
Normally, keftedes are made with ground meat (they're basically meatballs). These vegetarian alternatives are packed with flavor.
Serve warm or at room temperature, as a side dish or an appetizer with bread or pita.
French Lentil Salad with Goat Cheese and Walnuts
Salade de Lentilles au Chèvre et Aux Noix
Grate 2 sweet potatoes (I don't bother peeling).
Sweet and crisp, raw sugar snap peas are hard to resist. In this recipe they are chopped into bite-size pieces and paired with crispy chunks of radish, a bit of mint and crumbles of smooth, creamy, fresh cheese.
This Mediterranean-inspired salad is delicious proof of how effortless and quick it can be to pull together an elegant, satisfying, healthy meal. It's just a matter of elevating cupboard staples with a few fresh, flavorful, easy-prep ingredients. Here canned white beans and tuna are upgraded with a bright lemon-oregano dressing, served on a bed of crisp radicchio and lettuce and garnished with fresh parsley leaves. Serve it with some good crusty bread for a meal that is simply stunning. I call for olive oil-packed tuna for its decadently rich taste and texture. Enjoy this salad with some crusty whole-grain bread or Parmesan-Herb Flatbread Crackers.
These keep in their marinade for about two weeks in the refrigerator, but are best within a couple of hours of pickling.
Fluffy, delicious and ridiculously fast (couscous is already cooked; we merely rehydrate it), spice this couscous any way you wish. To go with the lemon-honey chicken, I like some traditional Moroccan spices.
Melons and cucumbers are naturals together -- they're practically siblings in the botanical world -- but cooks rarely pair them. Here, they get some Mediterranean attitude with mint and garlic, making them into the coolest possible essence of summer-in-a-bowl.