Whether in a large or small household, you often want to cook once and subsequently enjoy an extra meal or two for the effort. When that’s the case in a small household, this Mediterranean-inspired salad won’t get tiring. Healthful high-protein quinoa, grilled summer vegetables, fresh herbs, a lively lemon and olive oil dressing and feta cheese are combined to make a light and refreshing salad for lunch or as a side dish to accompany grilled meats, poultry or seafood.
Vegetarian and Meatless
Spring Greens, Leek and Gruyere Tart
A tart or quiche is perfect for breakfast, brunch, lunch or light supper and can be filled with almost anything on hand, making it a flexible option when you need to have your meal bases covered.
Late Summer Vegetable Phyllo Pie
Although area markets are filling up with apples, squash and other fall produce, we’re making the most of the last few summer vegetables and fresh herbs our garden is still producing. This recipe, inspired by one from Vegetables Please (a cookbook I just added to my collection), does just that.
If ever there was a summer comfort food, ratatouille has got to be it. It is one dish I eagerly look forward to making every summer when our garden goes into high gear. Ratatouille typically contains eggplant, bell peppers, zucchini, tomatoes and herbs, which are all abundant now.