This lentil salad is rich and sweet with the fresh flavors of slow-roasted tomatoes. It’s hearty and satisfying with the meatiness of the lentils; and it’s stuffed so full of fresh herbs that it tastes like springtime. This recipe from Yotam Ottolenghi’s PLENTY is another must-eat from his inspiring vegetarian cookbook. Paired this with a roasted halibut. Amazing.
You cannot go wrong with a recipe from Melissa Clark of the New York Times. This butternut squash recipe proves it once again. Stirring squash into the polenta while it cooks results in a deep, rich flavor that belies how low-fat this dish actually is.
This farro salad reminds me of summer picnics. Maybe it’s the green parsley and the bite of the vinegar dressing? At any rate, this delicious side dish from Alice Waters is easy to make and healthily satisfying to eat.
You must have cranberry sauce at Thanksgiving. But there’s always room for more sweetly tangy relishes to cut through the richness. And for that, there’s this superbly simple pomegranate-mint relish. The brilliantly rich red colors are as festive as the brightly luxurious flavors – all from the jewels of pomegranate seeds.
The trick to gratins is a mandolin. Slicing all your vegetables to the same size means they all cook at the same rate and your gratin turns out perfectly. The trick to eating this gratin is serving it to many friends. It’s rich, decadent and totally delicious. Perfect for Thanksgiving or a fall family dinner.