Tzatziki
Makes 2˝ cups / This fresh and delectable dip can be made up to two days in advance. It's also great on sandwiches...
Marinated Vegetables with Feta
Serves 6 / Covered tightly and refrigerated, this can be prepared up to four days in advance...
Spicy Toasted Almonds
Makes 3 cups / Easy and addictive, these crunchy treats keep for about two weeks in a tightly covered container. They also make an excellent host gift....
Spinach-Artichoke Dip
Makes 3 ˝ cups / Make up to four days before serving and refrigerate. Serving tip: Serve in endive or with warm pita bread....
Roasted Eggplant and Garlic Spread
Makes 3 cups / This can be made up to one day in advance. Serving tip: Scoop into endive leaves, or serve with whole-grain crackers...
Maharagwe
Serves 6 / This Kenyan staple simply means “beans” in Kiswahili. Serve over hot rice or alone with chapatti or other unleavened bread...
Lentil, Mushroom, and Spinach Stew
Serves 6 / Grayish-green French lentils stay firm when cooked; red lentils cook quickly but can lose their texture; and brown soften but retain texture when cooked...
Cashew-Coconut Korma
Serves 4 / Milder and sweeter than most Indian curries or kormas, this stewlike dish is a hit for those new to exotic flavors...
Grilled Flatbread
Serves 6 / Similar to but healthier than traditional naan, this is grilled over a charcoal, gas, or stovetop grill...
Cucumber-Mint Raita
Makes about 2 cups / This yogurt sauce balances and ties together an Indian meal's flavorful elements. It also makes a cooling dressing for green salads or a dip for fresh vegetables...
Spinach Palak
Serves 4 / Without the typical cream and cheese, this palak version is much lower in fat and calories...
Grapefruit, Avocado, and Arugula Salad
resh, light, and with a wonderful juxtaposition of flavors. Ingredient tip: It really makes a difference in taste if the grapefruit is organic....
Kibbeh with Apples, Walnuts, and Feta
Serves 8-10 / This vegetarian version of a traditional Eastern Mediterranean dish uses coarse cracked wheat; look for it in bulk bins...
Pomegranate and Maple-Glazed Beets
Serves 8 / Prep tip: For best flavor, prepare the dish a few hours ahead, or up to one day in advance. Gently reheat in a saucepan...
Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries
Serves 8 / These can be made one day ahead; cover (so the rice doesn't dry out) and reheat in a 350° oven. If you'd like additional protein, add 8 ounces extra-firm tofu, drained, dried, and cubed, on top of the carrot mixture before roasting...
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