Salads & Sides
Red Bulgur Yeghints
“Yeghints, or pilaf, is a dish that is made when water is poured over a grain and cooked until all the water has been absorbed. While they are delicious on their own, they are commonly served as sides to complement (or liven up) the main dish. There are many different…
Winter Squash with Crispy Sage and Honey
“I love the caramel-y, pie-like flavor that squash develops as it roasts,” says Eden Grinshpan, author of 2021 Silver-winning cookbook, Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day. “Adding crispy sage and honey is really just a bonus — and my favorite combo with squash. After…
Wild Sage Salad
The end of summer is a time of harvest, and in our minds, there are specific herbs that conjure up a feeling — crunchy rainbow-colored leaves on Montreal sidewalks, Canadian Thanksgiving feasts, the smell of sage and rosemary wafting from the family oven. So we came up with a sage-inspired…
Grilled Vegetable and Salmon Salad
This fresh recipe from 2020 Shortlisted cookbook, Vegetables First by Ricardo Larrivée, makes for a delicious summer dinner on the patio. Follow Ricardo Larrivée on IG // FB // Twitter
Vegetable Ribbon, Pork, and Shrimp Salad
In Kim Thúy’s 2020 Shortlisted cookbook, Secrets from My Vietnamese Kitchen, she gives readers a delicious introduction to Vietnamese cooking. This Vegetable Ribbon, Pork and Shrimp Salad recipe is a lovely dish to try on a hot summer day. It highlights the best of the garden–carrots, celery, daikon, cucumber, basil…
California Lunch Bowl
“While writing this book, I finally ventured to California, and it became a new “happy place” for me,” says Allison Day author of Modern Lunch: +100 Recipes for Assembling the New Midday Meal. “Gjusta, a bakery and restaurant in Venice Beach, California, has a grain bowl that played with temperature,…
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