This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.
White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.
Here yellow gazpacho, made from yellow beefsteak tomatoes, is paired with a ratatouille. The yellow gazpacho can be made ahead. Serve the gazpacho icy cold.
Fennel and onion take center stage in this soup. The fennel and onion are slowly cooked until sweet giving the soup an earthy flavor. A soup for vegans.
This carrot and yam soup is bright orange and full of flavor. Besides carrot and yam, there are parsnip and celery root. A simple soup to make. Vegan, too.
The nutty beigeness of quinoa creates a blank canvas for pistachios and cranberries to do their spirited dance in this holiday side. (Did we mention that it’s both vegan and gluten-free?)
For caramelized onion and balsamic vinegar bruschetta, the onion is cooked until brown then drizzled with balsamic vinegar and piled on the bruschetta.
Slightly underripe fruit–peaches, plums, and apples, oh my–are poached in sweetened wine. Simple. Sophisticated. Stunning.
This papaya, green pea, and rice salad is perfect for a summer’s day. The papaya is fresh, the green pea snappy, and the rice plump with the dressing.
Sweet and spicy, crunchy and tender, bold and subtle all collide in this simple yet surprisingly intriguing salad.
Sweet and savory play off one another in this simple side whose origins trace back to Spanish tapas. Just gently wilted spinach, plumped raisins, and toasted pine nuts.
A summer potato salad couldn’t be easier. Warm baby red potatoes are drizzled with a basil-packed dressing made with garlic, vinegar, and mustard.
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