You have to like both curry and fruit in savory places to be tempted by this salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, because it's heavy in both. But if you're into that, which I happen to be, this salad will do you just right.
Roasted fennel bulb, raw fennel fronds, toasted almonds, olive oil, and garlic are the starts of this flavorful pesto variation. It's good on...well, just about everything.
Buckwheat is the pseudo-grain (actually a seed) most associated with Eastern European cooking, often found as kasha or in blinis. It's also the flour used in Japanese soba noodles. So why, WHY, is this killer salad from Terry Hope Romero's new vegan cookbook, Salad Samurai, the first place I've seen soba noodles married with Eastern European flavors? And why didn't I think of doing that myself??
The key to this amazingly rich-yet-fresh sauce made from perfect summertime tomatoes is that it's a blend of three different sauces: homemade oven-baked tomato paste is deeply sweet and rich; a classic tomato sauce provides bulk and flavor; and finally a splash of barely-cooked tomato purée guarantees the bright, fresh, fruity taste of vine-ripened tomatoes. Served on pasta, it's so flavorful you won't even need cheese on top.
This vegetable soup from Jody Williams' cookbook, Buvette: The Pleasure of Good Food, is impeccable—clean, light, and nourishing. Topped with a spoonful of heady pistou, it's the epitome of the harmony that can happen with a thoughtful collision of fresh ingredients.
This simple pesto-like tarragon sauce has bright, clean flavors, and is delicious as a dressing for potato salad.
A dynamite duo of ripe, juicy tomatoes and creamy burrata cheese joins briny kalamata olives, aromatic lemon zest, and ribbons of fresh basil, all garnished with quality olive oil, a splash of red wine vinegar, and a finishing sprinkle of fresh-cracked pepper and flaky sea salt.
This super-simple riff on Greek tyrokafteri—a salty, spicy dip of roasted peppers and feta—is packed with bold, fresh flavors. Though the traditional recipe calls for puréeing the ingredients, here they're chopped to preserve their individual textures. Together, they form a loose filling for hollowed tomatoes, which bake until tender and lip-smackingly sweet.
Sweet maple syrup, soft banana, and crunchy walnuts make this baked oatmeal a hearty but healthy breakfast.
Soft apples and cinnamon spice are natural additions to this easy fuss-free baked oatmeal.
Big, juicy strawberries and crunchy almonds will trick you into thinking this baked oatmeal is more dessert than breakfast.
Mint, pistachios, and feta make a deeply flavorful, rich variation on a classic pesto. It's delicious tossed with pasta, drizzled on fresh vegetables like sliced tomatoes, or served as a sauce for meats like chicken, pork, or lamb.
Almonds, garlic, and plenty of olive oil join together to create this rich, silky soup that is traditionally garnished with sweet green grapes.
In this recipe from her new cookbook, A Change of Appetite, Diana Henry elevates the classic caprese combo of mozzarella, tomato, and basil with the addition of nectarine. The ripe fruit adds a juicy sweetness that I never realized was missing. Dressed with just olive oil and white balsamic, every element shows at its best. So simple, so smart.
A quick and fresh appetizer or side dish, these grilled eggplant rolls get some Greek love thanks to an herbed-packed blend of yogurt and feta. Diced fresh tomatoes and cucumbers add a little contrasting crunch to the creamy filling.
Making double use of the grill, dish of rollatini starts with eggplant slices that are until tender and browned, then sees them returned to the grill as rollatini in a covered baking dish, just long enough for the cheese to melt and the marinara sauce to heat through.
Salty halloumi cheese browns beautifully on the grill and is perfect for making filling pita sandwiches with tomato, red onion, lettuce, and creamy tzatziki.
Soft braised leeks are accented with basil and rounded out with ricotta cheese for these simple, summery crostini.
These easy, delicious crostini are topped with juicy balsamic-roasted cherries and tangy goat cheese.
Grilled sweet corn, buttery avocado, and tangy queso fresco are a Mexican-inspired topping for these easy crostini.