Makes 1 1/2 cups Ingredients 1 cup feta cheese 1/4 cup minced dill 1/4 cup lemon juice, fresh 1 teaspoon kosher salt 3/4 teaspoon ground black pepper 3 tablespoons extra-virgin olive oil Directions Combine the feta, dill, lemon juice, salt, pepper, and olive oil in a bowl. Store in the […]
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 about 1 1/2 cups Thanks to protein-rich beans and yogurt, this dip doubles as a perfect school lunch for the picky kid in your life. Pair it with carrot sticks, cucumber, bell peppers, and some multigrain crackers for an energy-packed meal. Ingredients 1 (15 oz) can white beans, drained […]
Makes 4 Servings Ingredients 4 ounces whole fresh beets 3 tablespoons cider vinegar 1 1/2 tablespoons extra-virgin olive oil 1 teaspoon chopped dill 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 pound 4 ounces sea scallops, muscle tabs removed 1 teaspoon canola oil 4 cups mixed greens […]
Makes 6 to 8 servings You can call this pasta salad and enjoy it room temperature or chilled, or you can keep the components hot for a late-summer dinner. Try basil, mint, or a combination of the two as a substitute for the dill, if you like.