Hold a farm fresh bean up to your T-shirt and if it was just picked that day it will stick like Velcro. Just picked beans are incredible raw and are what you want for this salad.
Turn any roasted or grilled vegetable into a picnic ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette. Stir in your favorite fresh herbs just before serving.
This is a nice potluck dish that can also be halved for a smaller family.
This creamy side dish goes well with any meal. Try swapping regular potatoes for yams for a sweeter version.
Use any leftover harissa in marinades or as a sauce for chicken thighs or pork chops.
This asparagus dish is an excellent spring dish to serve for holidays or everyday.
I love to make this crispy side dish when delicious fresh asparagus comes into season. You may make the vinaigrette a day ahead for quick assembly.
Halving baby potatoes and roasting them cut-side down on a bed of Parmesan results in an irresistible crust.
Traditional in many Middle Eastern countries, hummus is usually made with chickpeas, but I use white beans here for a change of pace. It’s delicious with steamed potatoes and artichokes as well as blanched broccoli, cauliflower, and green beans. Partner it with olives, pita bread, and stuffed grape leaves.
Winter is the peak season for hearty root vegetables. Roasting turnips until golden and tender enhances their flavor.