This classic Israeli dish of eggs poached in a savory tomato sauce is generally served right out of the pan in which they are cooked. It is traditionally served for breakfast or brunch, but makes a wonderful, healthful dinner as well.
This classic from-scratch hummus recipe gets a blast of rich salty flavor from kalamata olives and freshness from parsley. The pita chips are quickly toasted in a skillet so that you can make them anytime, even on short notice.
These fresh grilled vegetable sandwiches are the perfect summer lunch to share by the pool or to eat while on-the-go. The naan, vegetables, and tzatziki are all prepared ahead of time for simple make-your-own sandwiches that are sure to be a crowd pleaser.
There is nothing like summer tomato salads to give “fresh” a new meaning. You can choose just one bean or a mixture, which looks attractive, to mix with colorful heirloom tomatoes.
Baba Ghanoush is served as a salad or appetizer with crisp crackers or bread. Use an oven or grill to cook eggplant until the skin is blackened and the flesh very soft.
Simple and refreshing.
Acidic and piquant, the dressing on this colorful grilled salmon dish adds a tangy touch to the fish, asparagus and oranges alike. A wonderful main course, it celebrates the asparagus of early spring.
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