1 cup French green lentils, rinsed 2 medium carrots, peeled and diced 1 red bell pepper, diced 1 medium zucchini, diced 1 tbsp olive oil (for roasting) 2 cups arugula or mixed greens 1/4 cup ...

Meet Chef Giangi I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other ...

Our tuna salad sandwich, filled with cornichons, crème fraîche, Dijon, and herbs like tarragon and chervil, is inspired by ...

Roast Vegetable Salad Explore the delightful flavors of a roasted vegetable salad. Start by roasting firmer vegetables like potatoes and sweet potatoes, then add softer options, finishing with ...

4 servings (makes about 6 cups) Total time: 30 mins This simple, light salad — ubiquitous in France — combines small-cut vegetables and a fistful of herbs with fluffy couscous and lots of lemon.

Meanwhile, marinate cabbage and carrots in French dressing for 15 minutes. Add vegetables to gelatin and stir to distribute evenly. Chill until firm. Cut into squares and serve plain or on lettuce.

As each vegetable is prepared, set aside separately: Trim the stems of the carrots to one-fourth inch and cut the tips off. Peel and cut in half. Trim and peel the beets and turnips. Cut them in ...