I describe chimichurri sauce as “parsley pesto” to people who have never had it before. I prefer using curly parsley over flat-leaf for its fresh grassy-green flavor. Flat leaf tastes a little like cilantro to me and is less versatile.
Treat yourself to these spicy, mini burgers. Little hands will love mashing and stirring the slider mix! Load with Sweetcorn salsa and pickled gherkins.
This is what I make for dinner practically every single night, tossing it with my hands so I can get a feel for the moment when the leaves are nicely coated with the dressing (though use utensils if you want to avoid olive oil on your fingers). You can use any salad greens you like; I tend to go for the dark, slightly bitter ones of the arugula/spinach variety, but this recipe will work with whatever you have in your fridge.
Green beans are big in India, especially for vegetarians. They are cheap, very healthy, easy to cook and go with almost any dish. I’ve added the bell pepper and chili sauce to add some oomph to this nutritious dish. This recipe is a wonderful addition to my weekly dinners because of the speed with which it gets made and how much nourishment it provides.
From The Complete Baby and Toddler Cookbook by America's Test Kitchen
STRAINED LENTIL SOUP | SUÅNZME MERCİMEK CORBASI
Region: Eskişehir, all regions
SHEPHERD’S SALAD | ÇOBAN SALATASI
Region: Bolu, all regions
MUNG BEAN AND ONION SALAD | MAŞ PİYAZI
Region: Gaziantep, Southeastern Anatolia
This vibrant, refreshing salad makes a terrific accompaniment to any dish in this book, whether it be vegetable, chicken, fish or dal. The mango’s sweetness is offset by the chilli kick and the zingy taste of mint, while cucumber and radish add lightness and crunch.
Carrot + Walnut Halva | halva-ye havij-e urmia