Makes 4 to 6 servings Farro is a nutty, chewy grain commonly used in Italian cuisine. Tossed with the classic components of a caprese salad, like creamy mozzarella cheese and sweet summer tomatoes, you will love it for school lunches, a take-along picnic dish, or a side for grilled chicken […]
Makes 6 servings
This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange. Makes 4 to 6 servings
Makes 1 dozen
Makes 1 loaf Focaccia is a classic Italian bread that is versatile and makes a great side to a meal or a base for a great sandwich. Jazz it up any way you want by adding cheese, herbs or both!
Makes 4 to 6 servings German potato salad is a bit tangier than traditional mayo-based versions. Though it’s typically served warm, you can make this ahead and let it come to room temperature before serving. Omit the bacon and sub vegetable broth for a vegetarian version.
Sometimes simple is best, and these classic glazed beets are a sweet, slightly tangy side dish suited for any dinner. Leftover beets can be tossed in a simple green salad or chopped and added to a warm grain bowl.
Makes 6 servings
Makes 8 servings
Makes 6 to 8 servings Chef’s Note: To cut leaves into chiffonade, strip the leaves off their stems. Stack the leaves, roll up, and cut crosswise into thin ribbons.
Makes 8 servings When you can find small fennel bulbs, use them instead. They are more tender and will cook more quickly. You’ll need 8 small bulbs to replace the 3 average-sized fennel we used below.
Makes 4 servings Artichoke hearts are tender and delicious and pair perfectly with the sharp red onion, briny kalamata olives, and sweet tomatoes.