Makes 1 cup Use this sauce for dipping, as a marinade, or as the base for a salad dressing. Stir it into soup for a punch of herb flavor, or serve it along side grilled or roasted vegetables or meat.
Leek and Potato Soup
Lemon-Infused Greek Salad With Grape Leaves
Makes 8 servings
Lemon-Parsley Butter
Makes 1 pound Chef variations: • Tarragon Butter: replace the parsley with an equal amount of minced tarragon • Pimiento Butter: Replace the parsley with an equal amount to minced pimiento. • Scallion Butter: Add 1 tbsp soy sauce, 1/2 tsp minced garlic, and replace the parsley with an equal […]
Maple-Glazed Turnips
Makes 4 servings Pan-steaming, an excellent technique for cooking vegetables, uses a small amount of flavorful liquid in a covered pan. There are two benefits: a quick cooking time that helps retain nutrients and color, and a flavorful liquid you can reduce to make a simple sauce.
Marinated Pepper Salad with Pine Nuts and Raisins
Makes 8 Servings
Moroccan-Style Carrot Salad
Serves 8
Mushroom Tortelli with Parsley Sauce
Makes 6 to 8 servings Use whichever mushrooms you prefer for this dish. Experiment with different varieties to see how they change the flavor profile of the dish.
North African-Style Sauce
Makes 1 cup
Onion Soup Gratineé
Makes 8 servings
Panzanella (Bread Salad With Fresh Tomatoes)
Makes 8 servings
Pasta con Cozze e Fagioli (Pasta with Mussels and Beans)
Makes 4 servings You could use fresh pasta in this dish, such as tagliatelle or pappardelle, cut into bite-sized pieces, or a dried pasta that you’ve cooked halfway, such as tubettini or pennette. As the pasta cooks with the mussels, it will absorb their flavor.