Swahili Vegetable Curry | The South Asian spices in this vegetarian stew reflect the influence of Kenya's generations-old Indian community on the national cuisine. Feel free to substitute other vegetables based on seasonal availability.
Spinach and Ricotta Pappardelle | Lidia Bastianich stuffs homemade ravioli with ricotta, leeks, scallions and spinach, then serves it in a butter-sage sauce. Deconstruct the ravioli by mixing pappardelle with all the ingredients in the filling (except the labor-intensive leeks).
#recette du Tzatziki rapide et facile !
Kale and White-Bean Stew | Combining Two Portuguese favorites—kale-and-sausage soup and a bean, sausage, and tomato stew—makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni.
Goat Cheese-Stuffed Roasted Figs | This remarkably flavorful dish is extraordinarily simple to make.
Calédonies d'aubergines, sauce tomate basilic
Moussaka légère ou mille feuilles d'aubergine - Recettes by Hanane
Cheesecake Thym & Courgette
Grilled Shrimp with Mom's Avocado-and-Orange Salad | Andrew Carmellini’s dish is a mix of two beloved salads: shrimp-avocado and shrimp-citrus. He throws in a few surprises, too, like the hot sauce in the dressing. He recommends a fruity one from the Caribbean made with habaneros: “Habaneros are crazy,” he says.
Tomato Salad with Pickled Walnuts and Blue Cheese | Richard Blais garnishes his take on a caprese salad of tomato and mozzarella with pickled walnuts, made by tossing candied walnuts with a little vinegar. (Alternatively, use British pickled walnuts, available at some specialty food stores.) “The blue cheese and the celery give this dish a little ‘adultness,’” he says.