Leftover parsley and walnut pesto is great with spaghetti.
From Salads: Beyond the Bowl by Mindy Fox (Kyle Books; 2012). Reprinted with permission.
These generous wedges of red onion marinate in wine, olive oil and herbs, then turn crusty on the grill. Outstanding as a side dish, they could also be a meal unto themselves. We always make enough for leftovers because the onions make such a good lunch the next day with bread and cheese.
You think tomatoes do a lot for a salad? Wait until you taste what cantaloupe or other melons can achieve. Why we don’t use them this way all the time is a mystery.
Charred on the outside, raw on the inside was my destiny. Everything changed with two discoveries by Sally: this lusciously spiced ginger-miso sauce and microwaving eggplant slices before they hit the grill. You cannot mess this up, no way, no how. (Why it never occurred to me, I’ll never know.)
Equipment:
Some people love ketchup; others, barbecue sauce. In our home, this peanut coconut sauce is king. My daughter Abigail loves it so much that I often jokingly offer her some chicken with her sauce! She usually responds with a snarky grin, "More sauce, please."
From The Fresh & Green Table: Delicious Ideas for Bringing Vegetables Into Every Meal by Susie Middleton (Chronicle Books, 2012). Copyright © 2012 by Susie Middleton. Photographs copyright © 2012 by Annabelle Breakey. All rights reserved. Reprinted by permission of the publisher.