Makes 8 servings When you can find small fennel bulbs, use them instead. They are more tender and will cook more quickly. You’ll need 8 small bulbs to replace the 3 average-sized fennel we used below. Ingredients 3 fennel bulbs 1/4 cup thin-sliced red onion 2 tablespoons red wine vinegar […]
4 Servings Grilled Vegetables Chef’s Note: You can use any of the sauces below to dress your grilled vegetables. Charmoula Chef’s Tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing […]
Makes 8 servings
Makes 4 to 6 servings The beauty of summer tomatoes is that they need virtually no accompaniment to be delicious. That’s why this salad, inspired by the menu at Savor, on our San Antonio campus, uses just a few of our favorite flavors to bring out the best in our […]
Makes 2 quarts Easy recipe alert! Don’t be intimidated by the thought of making pickles, because these are seriously simple, and if you’re anything like us, you’ll make them over and over and over until the end of summer. You can reuse the pickling for your next few batches, but […]
Makes 1 pint Use this dressing, which is tangy with just a touch of sweetness from honey, on any green salad, drizzled over avocado and orange segments, to dress a simple pasta salad, or as a marinade. Ingredients 1/2 cup lime juice 1/2 teaspoon honey 1/4 cup cilantro, chopped 1/4 […]
Makes about 8 servings Ingredients 8 oz tuna, diced 5 tablespoons lime juice, divided use, plus more as needed Kosher salt, as needed 1 ripe mango, peeled and diced 1/2 cup seeded and diced cucumber 1/4 cup thinly sliced red onion, rinsed in cold water 1 to 2 teaspoons minced […]
Makes 8 servings Ingredients 2 garlic cloves, finely chopped 1 cup mayonnaise 2 tablespoons white wine vinegar 2 tablespoons freshly squeezed lime juice 2 tablespoons sugar 1 tablespoon water 9 cups shredded red cabbage (from 1 head cabbage) 1 mango, diced 1 or 2 jalapeños, seeded, chopped 1 shallot, minced […]
Makes 4 to 6 servings Ingredients 1 tablespoon vegetable oil 2 cups corn kernels, fresh or frozen 1 tablespoon lime juice 3 tablespoons mayonnaise Hot sauce, to taste 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/4 cup chopped cilantro 1/2 cup crumbled queso fresco 1/2 teaspoon cayenne powder […]
Serves 8 Ingredients 2 lb carrots (peeled and thinly sliced) 2 garlic cloves 4 tablespoon olive oil Juice of 1 lemon 1 tablespoon ground cumin Small pinch of cayenne pepper 1 teaspoon minced cilantro 1 teaspoon minced parsley 2 onions, finely chopped 1 cup chopped dates Directions In a medium […]
July is Oh No All my Cucumbers Grew at the Same Time What Do I Do with Them month, and there is only one answer to that: Pickles! In this video, DISH editor Laura shows you exactly how easy it is to make refrigerator pickles and talks you through some […]
Makes 1 cup Ingredients 1/2 cup extra-virgin olive oil 1/4 cup fresh lemon juice 3 tablespoons chopped parsley 2 tablespoons chopped cilantro 1 1/2 teaspoons minced garlic 3/4 teaspoon paprika 3/4 teaspoon ground cumin 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper Directions Combine the oil, lemon juice, parsley, […]