When we decided to write this book, our first thought was, “You know what the world needs right now? Another take on vitello tonnato!” Just kidding—nobody needs another version of this classic Piedmontese dish. But because tomato season is so special and because Ryan’s and Steph’s moms really loved this version, in which savory beefsteak tomatoes play the part of thinly sliced veal, we just had to include it in here.
We love adding fresh herbs to any salad because they are loaded with micronutrients and add a pop of flavor. Think basil, parsley, cilantro, chives, mint, thyme, and in this recipe, dill! Dill is a medicinal herb that has been used for more than 2,000 years. Rich in antioxidants and a good source of vitamin C, magnesium, and vitamin A, it combines beautifully with the mustard in this dressing. Go ahead and make a double batch of dressing for dipping crackers and veggies—it stores well for up to 5 days in the fridge. Garnish with chopped dill and sunflower seeds.
This frittata is a take on both the Persian kuku sabzi (herb frittata) andkuku bademjan (eggplantfrittata). Once the eggplant is burnt, it really is just a matter of making the egg batter and sticking the whole thing in the oven, leaving you to prepare a few other bits (if you like) for a quick and easy show stopper of a brunch.
This salad is my riff on kasha, the name given to toasted buckwheat groats cooked (in water or milk) throughout Russia and Ukraine. The word kasha basically translates as ‘porridge’ but although in the west we think of porridge as a breakfast food, kasha is commonly a comforting, hearty, savoury dish or side at lunch or dinner – often far less liquid and overcooked than oat porridge. By all means you can serve this salad hot, but I especially like it served at room temperature. The key really is toasting the buckwheat first – it brings out an extra nutty flavour and also stops it all from being too mushy.
Because barley is the first crop to ripen in the spring it has become a symbol of new life and hope, making it the perfect grain for this vibrant springtime salad.
Sometimes we feel like a substantial salad that is a meal in itself with all the elements of good food—plenty of greens, crunchy raw pepper, and loads of flavor. This is also a great way to use up leftover chicken or turkey. Serve with a tzatziki dressing and tomato salad. This is our friend Anne Hudson’s method of preparing the wonderful Greek yogurt and cucumber dip, which she learned to make the local way when living in Greece. You can also enjoy the tzatziki with bread or as a dip for vegetables. (Gluten-free if using quinoa or brown rice.)
Greeks use this condiment, known as tzatziki, on just about everything. It's one seriously flavorful and healthy sauce.
1. Preheat the oven to 350°F.
Every year for the holidays, Mormor would make her famous gravlax. It wouldn't have been Christmas without it.
This recipe is full of fresh flavors and takes no time to make.