- Vinaigrette
- finely grated lemon zest
- fresh lemon juice
- Salad
- arugula
- thinly shaved Grana Padano or Parmigiano-Reggiano cheese
A subtle, delicious vegetable side dish that goes splendidly with crab cakes.
- extra-virgin olive oil
- butter
- freshly grated lemon zest
- extra-virgin olive oil
- paprika
- ground cumin
- ground coriander
- lemon juice
- chopped fresh parsley
It gets its fabulous flavor from garlic, buttermilk and a touch of butter and, best of all, it has about one-quarter of the calories of typical mashed potatoes. If you like, vary it by adding shredded low-fat cheese or chopped fresh herbs.
- butter
Be sure to use toasted rather than plain sesame oil—it has a superior nutty flavor. For a little heat, add a pinch of crushed red
- toasted sesame oil
These simple sauteed mushrooms work as a quick, weeknight side dish. To turn them into a main course, toss with cooked pasta and a generous handful of Parmesan cheese or fold into an omelet with Gruyere, fontina or Swiss cheese.
- chopped fresh rosemary
- Freshly ground pepper to taste
- dry white wine
- grape tomatoes
- extra-virgin olive oil
- freshly grated lemon zest
- lemon juice
- dried oregano
This easy recipe will work with steamed carrots, turnips or rutabaga too.
- freshly ground pepper
- unsalted butter
- orange juice
Spread crostini with goat cheese and top it with this salad for an easy summer appetizer.
- balsamic vinegar
- extra-virgin olive oil
- rinsed and chopped oil-packed sun-dried tomatoes
- halved and pitted oil-cured black olives
- extra-virgin olive oil