Makes 6 servings This Middle Eastern herb salad is fresh and bright, with a chewy bite from soaked bulgur wheat. Enjoy it over lettuce, stuffed into a pita, or served alongside hummus and warm flatbreads. Ingredients 1/2 cup fine bulgur wheat 1 teaspoon kosher salt, plus more to taste 2 […]
Makes 4 to 6 servings Tempeh is made from fermented soy beans, and is a crumbly, neutral-flavored substitute for ground meat. Look for it in the refrigerated section near the tofu and vegan cheeses. Ingredients Three 6-inch diameter corn tortillas, cut into 1/8-inch strips 1 lime, cut in half 1 […]
Makes 8 servings Ingredients One 15-ounce can chickpeas, drained and rinsed. 1/3 cup tahini 1 garlic clove, minced 2 green onions, chopped 3 tablespoons minced cilantro 1/4 cup water 1/2 teaspoon sesame oil 1 teaspoon ground cumin Two 5-ounce cans tuna packed in water, drained 2 tablespoons fresh lemon juice […]
Makes 8 servings If you have the grill going, you can cook the corn on the grill instead of in the oven. Ingredients 4 ears corn on the cob with husks still attached Kosher salt, as needed 6 cups mesclun lettuce mix, rinsed and dried 3 red beefsteak tomatoes, sliced […]
Makes 8 Servings
Makes 4 servings To make perfect balls from the watermelon flesh, press a melon baller tool, also known as a Parisian scoop, into the watermelon and twist it to remove the ball of melon. If you do not have a melon baller, or just want to save time, cut the […]