Lunch & Dinner

Seared Beef Sirloin With Orange Basil Vinaigrette A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.

This basic version of a classic Asian beef soup makes a little beef go a very long way. For a vegetarian option, replace sirloin with extra edamame beans.

Combining finely chopped kale with lemon and olive oil — then gently massaging them together — breaks down kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor.

A perfect Latin American inspired side dish.

Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).

These fragrant Provençal herb-scented beans make a fine meal on their own, with some shavings of Parmigiano, aged goat cheese or ricotta salata, and Shallot (or Garlic) Toasts. They are also a classic accompaniment to grilled or roasted lamb.

A simple, quick garlic toast.

Recipe excerpted from The Improvisational Cook by Sally Schneider

Add a new dish to your Thanksgiving feast!

A delicious twist on the traditional Thanksgiving stuffing.

Mix up your classic salad with wild rice and grapes this Thanksgiving.

The mustard-caper butter brings zing to this earthy fall favorite.

A colorful and nutritious side dish.

This cozy recipe blends cooked pears, parsnips, and potatoes with vegetable broth, nutmeg, and thyme for a creamy, vegan soup.

Kishk is a Lebanese ferment of yogurt mixed with bulgur wheat. Its flavor is unique and distinctive.

This delicious soup features kishk, a fermented mixture of bulgur wheat and yogurt. It is available at Middle Eastern markets, or you can make your own.