Sometimes we feel like a substantial salad that is a meal in itself with all the elements of good food—plenty of greens, crunchy raw pepper, and loads of flavor. This is also a great way to use up leftover chicken or turkey. Serve with a tzatziki dressing and tomato salad. This is our friend Anne Hudson’s method of preparing the wonderful Greek yogurt and cucumber dip, which she learned to make the local way when living in Greece. You can also enjoy the tzatziki with bread or as a dip for vegetables. (Gluten-free if using quinoa or brown rice.)
Potato salad in summer, made with new potatoes, is a favourite among most people in Scandinavia. There is traditional Danish recipe for warm potato salad just with cooked onions and vinegar, which is quite sweet; this is a modern version of it.
A Greek-style burger packed full of flavour. You’ll need to make the minted yoghurt and super-simple cucumber pickle a day ahead, but they’re worth it for this delicious lamb burger.
[Ed. note: You can find the kimchi recipe Robin references below here.]
Ingredients
Ingredients
I love this method of cooking zucchini. It is the one I return to time and again.
This vegan quiche is gorgeous and full of summery tomato-basil-olive flavor.
Not basting it while it roasts over indirect heat results in an aromatic and tender bird draped in a burnished, crispy-thin skin that your guests will fight over.
When a reader named Quinn suggested a recipe that used both lentils and meat, I started thinking about how veggie burgers and beef burgers each have their own strengths. Why not combine the two ideas to create a burger with meaty flavor but the lean protein and low cost of lentils?