Weeknight Kitchen with Melissa Clark takes on one of the biggest dilemmas of busy people: what are we going to eat? In each episode, you’ll join Melissa in her own home kitchen, working through one of her favorite recipes and offering helpful advice for both beginners and seasoned cooks. It’s a practical guide for weeknight eating, from the makers of The Splendid Table.
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This is a bowl brimming with the fresh clear tastes of Spring.
A lovely thing about this dish is that it can be a meal for vegetarians or carnivores alike, and nothing says summer like eating with our fingers. Eating outside means we have permission to pick up all sorts of things — from chicken wings and hot dogs to these lamb–and vegetable–filled rollups. This is the way it works: Set out a pile of lettuce leaves, a pile of fresh herbs, some ground chile, a bowl of store-bought chickpea dip (hummus), and some instant chive-yogurt sauce. Heap the grilled vegetables on one platter, the cooked lamb on another.
With "squiggly" noodles and tomato, this is a gem of a kid's pasta. And it has a sneaky side - they will eat beans without even thinking about it.