Pattypan squash gets the star treatment.
Ritz crackers provide a light crust that doesn’t overpower the fillings and is 100% less fussy than the usual.
Inspired by Greek Melitzanosalata, this dip mixes silky, smoky eggplant with salty-savory olives and feta.
Late summer is the perfect time for succotash–both lima beans and corn are in season–and this dish turns it into a filling pasta salad.
Served hot or cold, this salad makes the most of some of late spring’s best ingredients: rainbow chard and garlic scapes!
Can frozen mixed seafood be tasty? Yes, yes it can! Cooked correctly and with other flavorful ingredients, it makes a pantry and budget-friendly 30-minute meal.
Ingredients: 1 1/4 cup (dry) orzo 2 ears’ worth corn kernels 1 1/2 cup halved cherry tomatoes 2 “baby” cucumbers, sliced into half-moons 3 tablespoons minced dill 1/4 cup chopped Italian parsley 1/3 cup pitted kalamata olives 4 oz baby arugula, coarsely chopped 4 oz crumbled feta 3 tablespoons sherry […]
Ingredients: 1 3/4 cup plain Greek yogurt 3 tablespoons minced fresh dill 1/4 cup crumbled feta for the ranch mix: 1 1/2 tablespoons dry buttermilk* 1 teaspoon dried parsley 1/2 teaspoon freeze-dried chives 1/2 teaspoon dry mustard 1/2 teaspoon smoked paprika 1/2 teaspoon dried onion 1/4 teaspoon garlic powder 1/4 […]
Ingredients: 2 cups cubed cooked chicken breast handful Italian parsley, chopped 1 “baby” cucumber, diced 1/2 small red onion, diced 3 oz crumbled feta (tomato basil flavored if possible) 1 tablespoon nonpareil capers 2 teaspoons tahini 3-4 tablespoons mayonnaise salt freshly ground black pepper zest of one lemon Directions: Place […]
Ingredients: 1 lb ground chicken 1 1/2 tablespoons za’atar 1/2 tablespoon lemon pepper seasoning 1/4 cup sun-dried tomatoes (dry, not packed in oil) 1/4 cup crumbled feta 1 egg, beaten 1/4 cup breadcrumbs serving suggestions: small flatbread/pita, warmed sliced red onion sliced cucumber zhug sauce* hummus Directions: Mix together all […]