Perfect for pairing with Baby Back Ribs or Pulled Pork Perfection. This is a wonderful, light, and refreshing departure from the usual coleslaw recipes. Have no fear, even if you don’t like mayonnaise-based slaw, you will love this. Yes, there is some, however, it is nearly undetectable, thanks to the lime juice and I promise, you will not be disappointed.

INGREDIENTS
3 Tbs. mayonnaise
1/2 small clove garlic, grated or mash (see below)
Kosher salt and fresh ground pepper
1 medium lime, zested and juiced
1 package of slaw mix
3-4 scallions, thinly sliced, use white and green parts
3-4 Tbs. chopped fresh cilantro leaves

DIRECTIONS
First, chop the garlic, sprinkle it with a pinch of salt, and mash it into a paste with the side of a chef’s knife. Alternatively, you could just grate the garlic. Then, in a small bowl, combine the mayonnaise lime zest, the lime juice and the garlic mash. Whisk to combine completely and set aside for 15- 20 minutes, to blend the flavors.

Finally, in a medium bowl, combine the slaw mix, scallions, and cilantro. Pour the dressing over the mixture and stir to combine completely. Season with 1/4 tsp. salt and several grinds of pepper or to taste. This is best done early in the day or the day before, because the longer this sits, the better the flavor.

Serve this slaw at your next barbecue with Baby Back Ribs, some corn bread and baked beans. It’s a winning combination!

Barbecue season is upon us and I don’t know about you, but I am always looking for a good salad that covers two requirements and this one fits both beautifully. A vegetable and a starch, combined in one pretty little package! It’s great for a crowd and refreshingly delicious as well. Trust me this will be a hit at your next barbecue.

INGREDIENTS
Dressing
1 tsp. lemon zest
1-1/2 Tbs. lemon juice
1-1/2 Tbs. white wine vinegar
1/2 tsp. dijon mustard
1/2 tsp. honey
1/4 tsp. kosher salt
1/2 tsp. fresh ground pepper
3 Tbs. extra virgin olive oil
2 Tbs. chopped fresh dill
Salad
1-1/2 lbs. fingerling potatoes, cut larger ones in half
1 bay leaf
2 cloves garlic, smashed and peeled
12 oz. haricots verts (very thin green beans)
about a half pint of cherry tomatoes
1 large shallot, finely chopped
2 Tbs. extra virgin olive oil
dill sprigs and lemon slices (optional garnishes)

DIRECTIONS
Dressing
Combine the first seven dressing ingredients in a small bowl. Next, while whisking constantly, drizzle in the olive oil, until the mixture is emulsified. Then, whisk in the dill and set the dressing aside.

Salad
Place the potatoes, bay leaf and garlic in a pot, add cold water to cover slightly. Bring to a boil then, reduce the heat and simmer until the potatoes are just tender, 8-10 minutes, depending on the size of your potatoes. With a slotted spoon, remove them from the water and transfer to a large bowl. Discard the bay leaf and garlic, but keep the water to cook the green beans. While the potatoes are still hot, add about 3 tablespoons of the dressing and toss to combine.

Next, return the pot of water to a boil, add the green beans and cook for about 2 minutes or just until crisp tender. With a slotted spoon, transfer the beans to a bowl of ice water, to stop them from continuing to cook.

Sauté the shallots in the olive oil for a minute or two, then add to the potatoes. Drain the green beans, pat dry and add to the potatoes and shallots. Add the tomatoes and most of the remaining dressing. I like to hold some back, if not serving immediately. Then, when ready to serve, if it seems a bit dry, you can add more to moisten and freshen it up. Garnish with the dill and lemon slices and serve.

NOTES
Variations abound with this basic recipe. Try small red bliss potatoes, sugar snap peas or fresh corn. Try some fresh basil and parsley, the difference is always surprising and delicious. Play around with ingredients, use what you have available, you won’t be disappointed.

I just love this recipe, it’s clean, tasty and easy! Additionally, it’s quite versatile. Use it as a dip with tortilla chips, a yummy condiment with fresh grilled fish or as a simple side with grilled chicken. And, truth be told, I’ve been known to have just a small bowl of this as a snack. It really is a great recipe, as I said…healthy, tasty and easy, you just can’t go wrong with this one!

INGREDIENTS
1 mango, peeled and diced
1/2 cup peeled, seeded, diced english cucumber
1 Tbs. finely chopped jalapeño
1/3 cup diced red onion
juice & zest of 1 lime
1/3 cup roughly chopped cilantro

DIRECTIONS
Combine all ingredients, add salt & pepper to taste. Serve cold with either tortilla chips or as a side/topping for your favorite fish. If you prefer your salsa with a bit more kick, keep the jalapeño seeds, if not, discard the seeds. Also, if your lime doesn’t seem juicy enough, feel free to add more if it seems too dry.

Plan on serving this for your next barbecue, it is a snap to do earlier in the day and that also gives it time to develop more flavor. Although this goes well with nearly any meat, fish or poultry, it’s also very satisfying as a stand alone lunch.

INGREDIENTS
1 cup walnuts
1 cup Israeli couscous, also known as pearl couscous
4 ears corn, husked
2 Tbs. olive oil
fresh ground pepper
8 oz. halloumi cheese, sliced 3/4″ chunks (see notes below)
3-4 scallions, thinly sliced (green & white parts)
1/2 cup coarsely chopped, flat-leaf parsley
1/4 cup basil, julienned
1/4 cup mint leaves, chopped
juice of 1 lemon
zest of 1 lemon
2 Tbs. white wine vinegar
1/4 cup olive oil

DIRECTIONS
Lightly toast the walnuts in a 350º, preheated oven or in a dry skillet, on the stove. Make sure to stay close and keep an eye on them when toasting. Trust me from experience, they can burn in an instant! Then, remove from the heat, let them cool a bit, roughly chop them and set aside.

Next, cook the couscous according to the package directions. Meanwhile, add the vinegar, lemon juice, lemon zest, remaining 1/4 cup of oil, a pinch of salt and some fresh ground pepper, to a small bowl and whisk to combine.

When the couscous is ready, drain it into a bowl, (do not rinse it) and immediately pour most of the dressing over it and stir to combine. I like to hold some back, if not serving immediately. The warm couscous will absorb the dressing and thus will have more flavor. Meanwhile, preheat your grill to medium high heat (you can definitely do this inside on a grill pan, if you prefer). Rub the corn with a tablespoon of the oil and sprinkle with some salt and pepper. Grill the corn, turning occasionally, until slightly charred and tender. That should take about 8-10 minutes, then set aside to cool.

Next, brush the cheese with 1 tablespoon of oil and grill for about 4-5 minutes per side. You are looking for a bit of char on each side, then remove from heat to cool.

Cut the kernels off the cob and transfer them the couscous. Next, add the scallions, parsley, basil, mint and walnuts. Cut or tear, bites size pieces of the halloumi and add them to the bowl as well. Finally, add the remaining dressing and toss well to combine, making sure everything is evenly coated. Sprinkle with a bit more chopped mint or basil before serving.

NOTES
Halloumi cheese can be found in most natural food stores, Greek markets and some supermarkets. You may find a marinated version and that works well too. If you are using a marinated version, there is no need to add oil before grilling.

Additionally, I have intentionally not added much salt because the halloumi cheese is a bit salty on its own. So, I suggest preparing the whole dish and then tasting for any additional seasoning.

Also, don’t skimp on the fresh herbs, they elevate the flavors immensely. Similarly, don’t be afraid to add more lemon juice or vinegar if it seems a bit dry.

This incredibly versatile recipe is adapted from Local Flavors, Cooking and Eating from America’s Farmers’ Markets, by Deborah Madison and although I think I have the original, first printed in 2002, you can get the updated version from 2012. Check out her other cookbooks here, they are definitely worth investigating.

Although you certainly can use just one color, I prefer to use a combination of red, orange and yellow peppers, because, it really makes for a prettier dish. You can use this as a simple salad at room temperature, just make sure that you serve it with fresh from the oven crostini. The bread allows you to get every last bit of the juices, which are amazing.

Additionally, you can use it as a topping on crostini with some plain or marinated goat cheese (see below), add it to a frittata or as an incredible addition to almost any sandwich or panini.  I have also used this as a pasta dish and been thrilled with the outcome. Whichever way you choose to use it, trust me, you will not be disappointed.

Oh, I almost forgot to mention pizza…this is an ideal addition to a grilled pizza, with some marinated goat cheese as well. The options are endless with this dish and every one of them is outstanding. Give it a try and let me know how you like it.

Did I forget to mention that it is even better the next day? Well it is. While using it immediately after preparing is terrific, it’s also delicious cold and straight from the fridge. I have a son-in-law who, while visiting, loves nothing more than to attack the leftovers in the refrigerator the next morning. This will be perfect for him and I find myself doing the same thing! Vegetables in the morning can’t be bad, right?

INGREDIENTS
4-6 bell peppers, red, orange and yellow
1 large beefsteak tomato or 3-4 roma tomatoes
2 smaller yellow tomatoes
a handful flat-leaf parsley, chopped
12 or more large basil leaves, julienned
1 plump garlic clove, finely chopped
2 Tbs. capers
12 Nicoise olives, Kalamata if not available, pitted and halved
3 Tbs. extra virgin olive oil, plus extra for drizzling
kosher salt and fresh ground pepper

DIRECTIONS
First, halve and seed the peppers, (see notes below). Next, roast the peppers, either under the broiler, rotating often, in a 425º oven, or on a grill, until blistered and well charred. Then, put them in a bowl, cover and let cool. Once cool enough to handle, wipe off the blackened skin with a paper towel and cut into strips.

Meanwhile, prepare the other ingredients. Score the ends of each tomato, drop them in boiling water for about 20 seconds. Then, remove the skins, halve them, gently squeeze out the seeds and slice into strips. Next, in a bowl, combine the parsley, basil, garlic, capers, olives tomatoes, peppers and olive oil. Finally, season with 3/4 tsp. kosher salt and some fresh ground pepper, to taste. Gently toss to combine all ingredients.

Preheat oven to 400º. Now, in a lightly oiled baking dish, combine the tomato and pepper mixtures. Then, cover and bake for about 20-30 minutes.

While it looks and smells amazing, do let it sit and cool before serving. The cooling to room temperature definitely enhances the flavors significantly. As a result, this a great make ahead dish, that can be done well ahead of serving.

NOTES
Although the picture, (near the top of this post) of the roasted peppers clearly shows that I had roasted them whole. I have since decided that it is so much easier to slice the peppers, into large pieces and then seed them before roasting. That way, it is far easier to peel the skins off and you don’t have to deal with the slippery seeds and membranes.

This is a wonderful, high protein, vegetarian salad. It works great as a stand-alone lunch or as a tasty and healthy side dish. No worries if it doesn’t all disappear at first serving, because it tastes even better the next day!

INGREDIENTS
1 cup quinoa
zest of 1 lemon
juice of 2 lemons (about 14 cup)
4-5 scallions, thinly sliced, using both white and green parts
fresh mint, chopped, about a cup
flat leaf parsley, chopped, about a cup
1 english cucumber, seeded, quartered and diced
1 pint cherry tomatoes, halved or quartered, depending on their size
1/4 cup extra virgin olive oil
kosher salt and fresh ground pepper
6-8 oz. good feta, diced or crumbled

DIRECTIONS
Pour generous 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and a teaspoon of salt, cover, lower the heat and simmer for 15 minutes, until the grains are tender. Drain, place in a bowl and immediately add the lemon juice and let cool.

In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, olive oil, salt and pepper, to taste. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.

INGREDIENTS
1/3 cup extra virgin olive oil
1 lemon, zested & juiced
kosher salt & fresh ground pepper
1 lb. orzo
15-20 pitted kalamata olives, roughly chopped
1 pint cherry tomatoes, halved or quartered, depending on size
sliced pepperoncini, roughly chopped
1 english cucumber, quartered lengthwise, then sliced
5 oz. feta cheese, I use Trader Joe’s in brine
LOTS of chopped mint, parsley and basil

DIRECTIONS
First, combine the olive oil, lemon juice, lemon zest, salt and pepper. Then, stir well to combine and set aside.

Next, cook the orzo according to the package directions. When done, drain, but don’t rinse the orzo, and immediately pour the dressing over the orzo and stir to combine. By pouring the dressing over the warm orzo, it helps absorb the flavors better. Finally, add all the remaining ingredients, to taste and preference.

NOTES
If you have them on hand, toasted pine nuts are a tasty addition. I also often use some of the juice/brine from the pepperoncini, olives and/or the feta; it cuts down on how much olive oil you need and adds wonderful flavor.