radicchio | citrus | shaved fennel | toasted hazelnuts I was in Italy early October, on Lake Bolsena, with my father and brothers and sister, and all the children. They rented a big house. Every day, we went somewhere, walked around, and ate lunch out. Every evening, we came home and made a big family
Easy, breezy, backyard casual — with Levantine flair. Your squash comes off the grill flavorful and tender. It has grill marks. It’s vegan. Everyone is happy.
The potatoes are soft on the inside, have a crisp texture on the outside, and are topped with a deliciously savory tahini dressing with pops of garlic and ginger
The egg salad to end all egg salads! The flavor profile of Debra’s classic potato salad, now paleo. Creamy yet crispy. Rich yet fresh.
A miso-cumin dressing provides a savory counterpoint to sweet roast butternut in this surprisingly easy, satisfying and elegant presentation.
Summer meets Fall, crunchy meets creamy, rich meets refreshing, in this bright and cheerful Meal-in-a-Bowl
Five minutes is all you need for this satisfying salad.
Rich golden-green olive oil instead of mayo elevates this dish — usually a picnic cliche — to culinary art.
Mango, papaya, pineapple… granted, the kiwis are from New Zealand, and the berries are European in origin. Still, we’re going to call this one “tropical.” Because that’s how it feels!
You don’t need to cook corn; it’s crispier raw. The smokiness comes from smoked olive oil. Avocado creaminess provides a counterpoint to all the freshness.
Mom always used extra virgin olive oil and garlic in her potato salads. The best! No mayo… This is summer heaven, with Russian & Greek flavors that get your attention.
Don’t be scared by the picture! You use marinated artichoke hearts. From a jar. So, no tedious artichoke prep. Add some fennel, some feta, some spelt berries…
