If you are a fan of sushi, this is a great way to experience all of your favorite sushi ingredients, without all of the tricky rolling. The rice forms the base of this bowl and then you add all of those great sushi toppings, like avocado, nori and edamame. I like to use marinated tofu as the protein for this bowl, but you can also use some salmon broiled with teriyaki sauce. Top the bowl with some panko crunch, spicy mayo and some extra soy sauce or teriyaki sauce. This recipe is more of a formula than an exact recipe, so use your favorite veggies and toppings.
This is our go to salad and dressing, which you can throw together while someone is setting the table. My favorite way to make this dressing (or any dressing) is to put all of the ingredients into a small jar with a lid and shake it well. Once you get the hang of it, you can switch up the vinegars, oils and spices and make it your own!
This is a great vegetarian meal that includes fresh summer veggies, protein and is packed with flavor. I set up all of the toppings and let people choose what they want to put in in their pita pocket – just as they do at a falafel stand – but don’t skip the tehina! It brings it all together. Try swapping out the traditional Middle Eastern falafel sandwich with this this Sabich sandwich for a great weeknight dinner.
This is a great (almost) no cook meal! I throw this together if I have some leftover grilled chicken and the rest of the ingredients are pantry and produce staples. Arranging it on a platter makes it look as good as it tastes!
Every once in a while I love to have a big salad for dinner. When salad is our main dish, some of the heartier eaters in my family often ask me tongue and cheek, “so, now that we’ve had our salad, what’s for dinner?” The addition of crunchy whole grain croutons and lots of feta cubes along with the many fresh veggies makes for a hearty dinner, even for the salad skeptics. This dinner salad is inspired by a recipe from the Barefoot Contessa, with a few (healthy) tweaks.