I started making this dish on nights when I wanted something fresh and hearty without standing over the stove for an hour. Blanched green beans add a crisp snap that breaks up the rich pesto, while sun-dried tomatoes bring a…
I started making this salad a few summers ago when I needed something substantial for a backyard lunch that wouldn’t wilt in the afternoon heat. Combining tender pasta with hearty cannellini beans means it actually fills you up, while the…
Caprese salad is a classic for a reason, but serving large slices of tomatoes and mozzarella at a party usually leads to a messy plate and soggy basil. By turning the concept upside down and stuffing firm cherry tomatoes with…
Broccoli rabe gets a bad rap for being unpleasantly bitter, but that is almost always because it is boiled into oblivion or served raw without the right balance. When you slice the stems thin and braise them alongside fragrant garlic,…
Golden roasted cauliflower florets and crispy chickpeas tossed in a garlic-lemon tahini sauce make a hearty, comforting salad for any night of the week.
A rustic, Mediterranean-inspired meal made with creamy cannellini beans, olive oil-packed tuna, crisp red onion, and fresh lemon juice.
Crisp baby spinach leaves tossed with glowing ruby pomegranate seeds, toasted walnuts, and a dark, sweet-tangy pomegranate molasses vinaigrette.
Bright lemon juice, fresh mint, flat-leaf parsley, and crunchy toasted almonds turn simple semolina grains into a vibrant 20-minute side dish.
This vibrant quinoa tabbouleh puts fresh herbs front and center, swapping traditional bulgur wheat for fluffy quinoa in a refreshing lemon-olive oil dressing.