Flavored with scallions, cumin and paprika, these vegetarian burgers are terrific sandwiched between buns with your favorite fixings. But they’re also satisfying on their own with a tossed green salad.
A cup of cream and some of the starchy cooking water binds the asparagus into a silky sauce just thick enough to coat the chewy, al dente pasta. Lemon zest and a squeeze of lemon juice at the table brighten up the flavors. And a quarter-cup of grated Parmesan lends a savory nuttiness that ties the flavors together.
This is a colorful salad, and you can make it even more so by using multi-colored tortellini. Switch up the vegetables as you like, depending on what you have on hand, and what looks good at the market. I like a combo of grape or cherry tomatoes, spinach and onions. Artichoke hearts and olives add nice briny flavor.
Often, kebab recipes include a marinade to deepen the flavor and keep the foods tender as they cook. Kebabs can be made from many kinds of meat, seafood, fish, poultry or vegetables, or a combination thereof. Try this Greek twist on Kebabs today.
Fresh, in-season berries always make the best crumble, but we always keep a bag of fruit in the freezer to have the taste of summer any time of year. Quick-cooking oats are best here; old-fashioned oats remain too firm and chewy. Serve warm or at room temperature, ideally with vanilla ice cream.
