Entrée

Pearl Couscous Salad with Heirloom Tomatoes and Basil Pesto

This summery salad is packed with herbs, spinach and heirloom tomatoes. It travels well and is great at room temperature, so it’s perfect for a picnic or packed lunches. Use a combination of red, yellow, green and orange tomatoes if you can. 

Heirloom Tomato Tart in a Parmesan Crust

An unfortunate attribute of many tomato tarts is a soggy, tomato juice-laden crust, but in-season tomatoes are so full of flavor they deserve better! This recipe solves the mushy crust dilemma. A tart dough made with lots of hard cheese is par baked, sliced tomatoes are lightly salted to remove excess water and are then arranged in the tart shell just before serving. The uncooked tomatoes retain their vibrant summer flavor, and the tart shell retains its structure. Served with a leafy green salad (and a glass of wine) this tart makes a very special and unfussy meal.

Imam Bayildi

Eggplant is a beloved and frequently used ingredient in Turkish cuisine, and Imam Bayildi is one of the most iconic eggplant dishes. Translated as "the imam fainted," the story goes that when the imam's wife made this for dinner, he passed out when he found out how much olive oil had gone into it. This version has a bit less than the original! Take note that the eggplant cooks for a very long time, so simmer over very low heat.

Individual Puff Pastry Tarts with Parsley, Tomato and Feta

Frozen puff pastry is a convenient kitchen resource, easily kept in the freezer until you need it. Thaw it in the refrigerator for 4 hours or so, and it will be soft enough to roll. The rich, flaky pastry makes a simple pizza into a real treat.

Goddess Bowl

Vegetables, whole grains and Sriracha-tahini dressing make this flavorful, easy, one-bowl meal a perfect addition to your weeknight dinner rotation.

Seitan Negimaki

Grilling season is here! Made with homemade seitan, these grilled teriyaki rolls are stuffed with bright green scallions, and  would be great served alongside a simple pot of steamed rice or with a cold gingery noodle dish. Much of this recipe could be done ahead of time - make the seitan, assemble the rolls, then grill when you’re ready to eat.

Scallion Pancakes with Spicy Dipping Sauce

The Chinese street food version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor. 

Grilled Chicken with Swiss Chard

This is a grain- and gluten-free meal that cooks up really quickly on the grill. Serve with a big green salad, preferably outside.

Baked Egg with Tomato and Dill

This is a special, but still simple, alternative to the basic breakfast you might have typical mornings. Tomato, dill and egg complement each other perfectly. Scale up for a group.

Roasted Beet and Creamy Dill Cashew Cheese Sandwiches

Sliced into rounds, roasted beets are surprisingly good in sandwiches, almost like vegetarian cold cuts. These sandwiches pair them with a layer of herbed cashew cheese, and hold up great in a packed or picnic lunch. The recipe yields more cheese than you’ll need for the sandwiches, so if you don’t devour it right away by the spoonful, you can freeze it in a covered container.

Creamy Lemon Asparagus Pasta

This pasta dish is tossed with tender, roasted asparagus, and a creamy, lemon and garlic infused sauce that’s also dairy-free.

Asparagus, Mushroom and Cheddar Tart

Store-bought puff pastry forms a buttery and delicious, but super simple, base for this savory tart. Be sure that the pastry is completely thawed before starting the recipe.

Tofu with Green Garlic, Shallots and Soy Sauce

With a simple pot of steamed rice, this tofu dish makes a perfect weeknight dinner. The tofu is pan-fried, then tossed in a sauce fragrant with ginger, shallots, chiles and lots of green garlic.

Roasted Sardines with Green Garlic Gremolata

If you’ve only tried sardines from a can, you’ll be pleasantly surprised by these. Roasted until crispy, and topped with a bright and punchy gremolata, these sardines make a great appetizer for a small group, or a dinner for two.

Bistro Beet Burgers

I like to double this recipe and keep them in the freezer. Just cook them first, and place on a baking sheet before freezing. When completely frozen, transfer to a freezer-safe bag. Voilà - convenient, homemade, delicious veggie burgers!

Sweet and Sour Stuffed Yellow Peppers

Bright yellow peppers are stuffed with a wonderfully seasoned brown rice and vegetable mixture. If you’d prefer, you can substitute your favorite grain for the rice.

Spinach and Artichoke Grilled Cheese

This is amazingly close to spinach and artichoke dip in sandwich form. Three different cheeses, fresh spinach, and really good bread make this a grilled cheese you’ll want to make again.

Socca with Tomato and Onion

Made with chickpea flour, socca is a large, gluten-free and vegan pancake. This one is made with Indian spices and sauteed onion and tomato.

Thai Salad with Peanut Tempeh

Here is a tasty noodle salad that’s packed with vegetables and loads of protein. The longer you marinate the tempeh the better, so it makes sense to start that part the night before.

Barbecue Jackfruit Tacos

With its tangy sauce and meaty texture, barbecue jackfruit makes a great taco filling. These tacos are Asian inspired, with a soy and sesame-dressed slaw.

Grilled Salmon on a Cedar Plank

The method of cooking salmon on a cedar plank over an open flame goes way back. Soaking the plank first helps to ensure that the fish remains moist and tender, and it steams slowly, absorbing subtle smokiness from the wood itself, as well as any herbs or spices you use. This recipe is quite simple, calling for just some salt and pepper and optional dill and lemon.

Lemon and Blood Orange Roasted Chicken

This chicken is cooked at 500℉ for about an hour, and is packed with flavorful garlic and citrus. Potatoes and carrots are roasted in the same pan as the chicken, so if you throw together a simple green salad while it’s in the oven, you have a filling, mostly hands-off meal.

Hearts of Palm and Blood Orange Salad

This salad goes so nicely with so many meals, you might find yourself eating it every couple of days when blood oranges are in season. The bright pink color of the dressing is a welcome sight in the middle of winter, and the combination of crunchy, slightly bitter romaine with crisp hearts of palm and juicy blood oranges is one you won’t forget.

Two-Potato Gratin

With their rich, buttery flavor, Yukon Gold potatoes hold their own in this simple, unadorned gratin.

Brown Rice Congee with Shiitake Mushrooms and Greens

Congee, or Asian-style rice porridge, has many variations. This version uses brown rice instead of the typical white, and contains lots of fresh shiitake mushrooms, warm garlic and ginger, and greens. Serve with optional toppings (see the note at the bottom for some ideas) at the table, and you’ll have a comforting meal that will please everyone.