Creamy homemade cheese sauce with pasta and nutritious vegetables for a comforting meal.
ItalianThe Genoese green sauce — fresh basil pounded with pine nuts, garlic, parmesan and olive oil into a vivid, fragrant paste. Made properly with a mortar and pestle for the best texture, but a food processor with care produces near-identical results.
A spring-inspired risotto with sweet peas and fresh mint, finished with butter and Parmesan for a light yet satisfying dish.
Baked sweet potato topped with black beans, cheese, sour cream, and fresh salsa.
The quintessential Greek salad — chunky vegetables, creamy feta and Kalamata olives dressed in olive oil.
Protein-packed quinoa tossed with roasted vegetables, chickpeas and lemon tahini dressing.
Summer's best combination — juicy watermelon, salty feta, fresh mint and a lime drizzle.
Classic vichyssoise-style smooth leek and potato soup — serve hot or chilled.
The best use of leftover rice in the entire world — day-old rice makes the most incredible fried rice!
Rustic Tuscan soup combining stale bread with ripe tomatoes and olive oil.
Fluffy eggs folded with fresh tomatoes and herbs — a simple Greek breakfast staple.
Pan-charred mild shishito peppers with crispy blistered skin, finished with ponzu sauce and sesame. A simple, elegant appetizer that highlights the pepper's subtle sweetness.