Greeks use this condiment, known as tzatziki, on just about everything. It's one seriously flavorful and healthy sauce.
Ingredients
These wraps take advantage of young, green jackfruit's pulled-meat texture while including much-needed protein in the form of black beans.
Years ago, my friends and I visited a regional business called Let’s Dish, where we would pay to prepare individually portioned freezer meals. They would set out recipes and raw ingredients, and we’d prep and label enough meals to last for weeks. It was a great concept, and it opened my eyes to how easy it was to cook meals from scratch. After we paid for the service a few times, I began to do the same in my home. Storing individual portions of uncooked mushrooms and buttery rolls in the freezer makes for a delicious, time-saving meal later. The mushrooms can be marinated up to 48 hours in advance.
If you can't find blanched sliced almonds, grind slivered almonds for the batter and use unblanched sliced almonds for the topping. Serve plain or with whipped cream.
Raw Brussels sprouts and kale leaves may sound like an odd combination for a salad, but these two cabbage-like vegetables are perfect together; since the uncooked leaves hold up well for hours, they're ideal for picnics and making ahead
The sweet, nutty flavor of roasted butternut squash pairs best with flavors that are bold enough to balance that sweetness. We chose the traditional Middle Eastern spice blend za'atar (a pungent combination of toasted sesame seeds, thyme, marjoram, and sumac).
A vegetable tart with robust-tasting filling featuring the classic combination of meaty mushrooms and sweet leeks partially wrapped in a hearty pastry.
A velvety-smooth soup spotlighting cauliflower's many delicate flavors, accentuated by sautéed onion and leek.
Crostini are simply small slices of toasted or grilled bread, usually made with baguette or ciabatta, that make a perfect base for dips, spreads, cheeses, vegetables, or pâtés.