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This beet soup can be served hot or cold.
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Fresh mint, parsley, green onions, and cucumber are tossed with bulgur to make this great summer salad seasoned with ginger and coriander. The jumbo shrimp make it a meal!
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This cheese ball is perfect for Halloween, or just for serving guests at the Dreadfort.
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Zesty Italian dressing and a night in the fridge do wonders for the beans in this simple but tasty salad. It couldn 't be easier. Green beans and limas are mixed with green onions and pimentos, chilled and served over chopped lettuce.
cooking.nytimes.com
This recipe comes from a spring holiday dinner party that Mark Bittman and Sam Sifton prepared in Charleston, S.C They used this dressing on a blend of kale, mustard greens and collards for a springtime salad.
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An easy recipe for red bell peppers stuffed with quinoa, feta cheese, and white beans.
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This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
cooking.nytimes.com
This is a recipe for a very big batch, because it freezes well; in addition to death and taxes, we can be confident of future illness If you want less soup, halve the recipe If the sick person likes noodles when sick, I add a single serving of rice noodles for each serving, in the last few minutes of warming it.
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An easy way to make sure to eat your vegetables? Douse brussels sprouts, butternut squash, and mushrooms in this zesty parsley-lemon juice dressing.
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Packaged tomato lentil couscous make for short preparation of this ground beef stuffing. The peppers are topped with cheddar cheese and baked.
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A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.
cooking.nytimes.com
This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak Each ingredient is important to the final relish Leave one out and it will seem out of balance