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Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
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Bake up a fresh loaf of Italian-inspired bread flavored with herbs and cheese. It's perfect for dipping in ranch or marinara sauce, or just for mopping your plate.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
In Italy, a favorite way to serve fresh small artichokes is raw, dressed with oil and lemon It couldn’t be a simpler presentation, and it’s sensational Slice the trimmed artichokes as thinly as possible, then season and toss with fruity extra-virgin olive oil and lemon juice
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Pair your lamb roast with a delicious potato gratin and broiled asparagus.
cooking.nytimes.com
This is another one of Suvir Saran’s ideas, which I have adapted The whole spices in this mix contribute not only amazing flavors, but texture as well I used a combination of light-fleshed sweet potatoes and red boiling potatoes: I loved the sweetness of the sweet potatoes with the spices, but the mix needed something starchier to hold it together, so I added some red potatoes.
www.delish.com
Fresh snap peas are delicious raw.
www.simplyrecipes.com
Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
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Passover cake made with matzo cake meal instead of flour.
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A pretzel crust topped with a sweet cream cheese layer and a strawberry topping.
www.delish.com
When octopus is slowly simmered, it becomes delicate and tender. Tossed in a salad with potatoes and green beans, then dressed with garlic and parsley, it makes for a very lovely and satisfying dish.