Fennel, tomato salad, basil with lemon vinaigrette. Fennel is one of those vegetables you can enjoy raw, as in a salad. Roasted or braised and you have a very silky aromatic yet bittersweet flavor.

Add the dressing to the squash, adding more salt and pepper (the salt helps soften the squash). Toss gently with your hands to ensure the vegetables are evenly coated, and let sit at least 10 minutes.

This fresh herb vinaigrette dressing recipe is great tossed with mixed greens or as a dressing for cold pasta salads. It’s easily adapted to whatever herbs and citrus you have on hand. Be sure ...

To make Capered Snapper in Packets, mix 1 large minced shallot and 2 tablespoons each capers, dry white wine, freshly chopped parsley and olive oil with ¼ cup lemon juice and 2 teaspoons Dijon ...

Eat this side dish at room temperature for full flavor. Makes a great picnic or potluck dish. Warm green bean salad with lemon-basil vinaigrette Serves 6-8 1 to 11/2 pounds green beans (blue ...

If you were a mouse in my house, there are lots of places you'd probably love to visit. Like the pantry; that's where you'll always find nuts, dried fruit, fun-shaped pasta, quinoa and grains ...

For a Meatless Monday meal, serve a farro, radicchio and pear salad with lemon-basil vinaigrette. It's flavorful, colorful and filling. Skip to main content Skip to header navigation ...

Like a ripe tomato, still warm from the vine, and white corn, so crunchy-sweet it hardly needs cooking, a vinaigrette is an essential building block for the perfect summer meal. Vinegar and oil, co… ...

Instructions: In a blender or small food processor, puree garlic, lemon juice, zest, tahini, olive oil, soy sauce and honey until smooth. Season with salt and pepper, and add water for a pourable ...

Reduce lemon juice to 1 teaspoon, substitute 1 tablespoon minced fresh tarragon for basil, and add 1 tablespoon whole-grain mustard to dressing. — “The Complete Plant-Based Cookbook” from ...