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Roasted asparagus is joined with tomatoes, feta cheese, and lettuce for a salad so flavorful you don't even need dressing.
cooking.nytimes.com
In the summer, squash of all kinds is in abundance This recipe uses zucchini, or any other summer variety you have on hand or pick up at the farmers’ market The squash in this North African salad is lightly steamed.
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Potatoes are baked in a rich creamy sauce and topped with a cheesy crunchy topping in this side dish casserole. I got this recipe from a farmer's wife who used to serve it to the men-folk with their mid-day meal. I get many requests to make this, especially by my 12-year-old daughter.
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This simple side dish is just a mixture of Brussels sprouts, parsnips, and onion in prepared balsamic vinaigrette with brown sugar and thyme.
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Deviled eggs with a spicy twist. Spicy brown mustard and Italian dressing give these deviled eggs a nice zesty flavor.
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This version has little of the traditional egg, but retains the delicate texture associated with challah bread.
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Dont be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Get Shrimp Salad with Cucumber and Mint Recipe from Food Network
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Juicy, lemongrass-marinated beef sits atop a refreshing, herb-laden salad in this Thai favorite.
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Chef John combines cucumbers, tomatoes, olives, oregano, and feta cheese with a simple vinaigrette to give this classic Greek salad big flavor and serious crunch.
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Spicy, tandoori-spiced chicken breasts are grilled and served with an Italian-inspired salad.