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We have neighbors who share vegetables from their garden, and every year my husband and I look forward to their beets. My interest in Mediterranean food inspired this beet salad recipe—the vinegar and oil dressing with fresh mint tones down the sweetness of the beets, and the kalamata olives add a salty touch.
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My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes.
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My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration!
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Mix up your weeknight menu with a flavorful braised chicken dish with Middle Eastern flair. I love to serve it with couscous.
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Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip.
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The best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy.
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Shrimp with orzo and feta is light, fresh and ready in 30 minutes. With juicy tomatoes, garlic, lemon and fresh herbs, this Mediterranean-inspired meal is a must-make.
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These sauteed green beans with garlic and a variety of herbs and spices come together in no time at all for a well-seasoned side dish you'll be making on repeat.
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This skinny margarita has plenty of fresh flavors with fewer calories. The lighter version of this classic cocktail skips the sugar and instead focuses on natural ingredients like lime and orange juice for its sweet taste. —Debbie Koenig, New York, New York
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