Try this fruit-and-nut-studded couscous salad alongside
grilled salmon or chicken for supper or on its own for a fresh
Summer-ripe tomatoes and fresh mozzarella need only a
sprinkling of fresh herbs, salt and pepper to shine in this
simple summer salad.
Grated butternut squash adds color and nutrients to this
brown rice pilaf. Greeks like to use winter squash, especially
pumpkin, to make savory and sweet pies, fritters and croquettes,
casseroles and myriad other dishes with...
If you like spinach-cheese pie, try these simple but
elegant-looking little spinach cakes.
Sautéed spinach (or any greens) with garlic and a
squeeze of lemon (or vinegar) is a simple formula that lets
spinach shine and will never go out of favor.
This easy polenta takes only a few minutes of stirring
before its left to cook on its own to creamy perfection. If
you have leftovers, chill them overnight in a greased pan, slice
into slabs, brush with canola oil and broil...
The rich flavor of Gruyère cheese brings out the nutty
flavor of the roots in this creamy gratin. Any combination of
roots works in this recipe, but if you use red beets, they will
streak the gratin with bright color.
This flavorful dip is a good source of protein, gorgeously green, and very fresh tasting. It not only encourages the rampant eating of veggies — it also has vegetables actually in it already!
This tangy crowd-pleaser is the love child of ranch dressing and Greek tzatziki: creamy, cucumbery, and addictive. It's delicious with an array of cooked and raw veggies and pita chips.
This dressing's fantastic on salad, tofu, brown rice, or as a dip for steamed veggies.