This hearty yet simple lentil and tomato salad can be enjoyed in its basic form, or embellished with any of the optional add-ins listed in the recipe.
High-protein lentils are as good in hot dishes (especially soups, of course) as they are in salads served as room temperature, like this one.
Here’s an easy roasted vegetable side dish that requires no chopping! Maple roasted baby carrots become even sweeter with a touch of cinnamon. Optional balsamic vinegar and/or garlic make them that much better.
For a crowd-pleasing side dish for holiday meals, make sure to double the recipe. In the quantity as written it’s a simple everyday vegetable dish that will tempt the pickiest of eaters — especially kids.
Rice and chickpea salad with spinach and raisins is so easy to put together with an array of simple ingredients. A main dish or hearty side salad, it’s an ideal way to use up leftover cooked rice.
Use white or brown rice, as you prefer. You can also use another grain, as most of them will work in this salad — barley, farro, quinoa, or bulgur, freshly cooked or left over.
Here’s a delectable salsa that highlights fresh summer corn, whose peak season comes around the same time as that of tomatillos. Corn and tomatillo salsa is a fantastic appetizer with tortilla chips and makes a plentiful amount for your summer gatherings.
Leftovers of this salsa refrigerate even better than fresh tomato salsa (which tends to get watery), so it’s a good one to make a few hours or even a day ahead if you’re expecting company.