Nut sensitivity

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.

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.

Cherry Bounce

This irresistible cordial has just three ingredients, and was famously one of George Washington’s favorite treats. The leftover boozy cherries can be served on ice cream or over pound cake for a decadent dessert. Note that the active prep time is about 30 minutes, but the bounce won't be ready for 40+ days!

Blueberry-Coconut Ice Cream

If you haven’t got an ice cream maker, don’t let that stop you from making ice cream! This recipe calls for just three ingredients, and you’ll have delicious, creamy ice cream using only a blender. 

Blueberry Lemon Poppy Seed Scones

Lemon and blueberries seem made for each other, and these buttery, flakey scones are a perfect way to enjoy them. And they only take about a half hour start to finish! 

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.

Double Ginger Rhubarb Crumble

Serve this crumble with ice cream or whipped cream for dessert, or on its own or with yogurt for breakfast. Two types of ginger appear in both the crumble topping and the rhubarb filling, and the combination of sweet, tart and lightly spicy is unexpected and hard to resist. The butter is easily substituted with margarine if you’d prefer a vegan crumble.

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.

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.

Colcannon

Colcannon is a traditional Irish dish made from mashed potatoes and kale or cabbage, with a million different variations. This take on it calls for Savoy cabbage, garlic, and leeks.

Mango Kulfi

Kulfi is a type of Indian ice cream. This is packed with mangoes, and doesn’t require an ice cream machine. Try the recipe as written, or fold in some chopped pistachios before it goes in the freezer.

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.

Blood Orange Pound Cake

With a pronounced berry finish balanced by a bitter undercurrent, blood oranges are a wonderful ingredient in baked goods. This easy pound cake is topped with a pink-flecked glaze that helps to keep it moist.

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.

Mango and Avocado Salsa

This simple, fresh salsa is ready in about 10 minutes. Perfect accompaniment to tortilla chips, but also anything grilled.

Vegetable Cottage Pie

Cottage pie is a traditional Irish dish made with lamb and potatoes, much like shepherd’s pie. This vegetarian version is made with plenty of vegetables and lentils, simmered with fresh rosemary. It’s such a perfect dinner for a cold winter’s evening, don’t wait until St. Patrick’s Day to enjoy it.

Baked Mozzarella Sticks

Classic appetizer, minus all the oil. These are great to have in the freezer - you can just bake them from frozen for a quick, cheesy treat.

Scallop Tacos with Spicy Grapefruit Salsa

Enjoy the classic combination of citrus and seafood in these fast, easy tacos. Be sure to start cooking the scallops quickly after tossing with grapefruit, as the citrus juice will turn them mushy if they sit for a while.

Black-eyed Peas with Collard Greens

For good luck all year long, here’s what to eat on New Year’s Day. With bay leaf and dill, and no ham hock, this vegetarian version is Greek-inspired, not Southern.

Grapefruit Campari Sorbet

Rio Star grapefruits are at their peak now, so this is the best time to tuck into this liqueur-infused frosty treat. The Campari helps the sorbet stay scoopable, but if you want to substitute it with orange juice (or grapefruit juice), or omit it entirely, that is fine.