This earthy dish is especially great for vegetarian diets. Lentils are full of protein and roasting the beets and endives gives them a unique flavor.
Salads
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This light salad is a perfect complement to Grilled Lamb Kabobs.
Enjoy this crisp and delicious salad for lunch. Make it even more satisfying by adding mandarin orange slices and grilled chicken or tofu.
Here, sweet red and golden roasted beets are served alongside tart goat cheese toasts to make for a very elegant first course salad. It'll be just as lovely made it into a main course—just top with a juicy grilled chicken breast.
An Indian condiment made with yogurt, a "raita" can be used as a sauce, dip or dressing. This tasty plum, pecan and baby-greens salad is doubly dressed-with both a spicy raita and a plum dressing.
Roasting is a great way to prepare tomatoes that have fallen off the vine, are slightly damaged or are late harvest. Add any fresh herbs you have on hand for a verdant contrast to the smoky flavor of the roasted tomatoes.
This bistro salad is uncomplicated and elegant. Tarragon gives the creamy yogurt-dressing a light flavor reminiscent of anise. With lettuce as the featured ingredient, carefully select fresh, crisp heads.
With crisp vegetables, creamy avocado and sweet shrimp, this cool pasta salad is a meal in itself.
Made with simple ingredients, this sweet and tangy salad is full of Vitamins C and E and beta-carotene- powerful antioxidants that increase the production of infection-fighting cells and antibodies.
If you haven't tried farro yet, here's a simple, summery recipe to try that you'll revisit again and again. Substitute different proteins and veggie add-ins to make this dish perfect any time of year.
This combination of both red and green cabbage complete with a jalapeno yogurt dressing is sure to wake up your taste buds!
When summer corn and tomatoes are at their peak, this salad will be your new favorite thing to eat. Try adding toasted bread cubes and some fresh basil for a new twist on panzanella salad.
Waldorf salad was created at New York's Waldorf-Astoria Hotel in the 1896 not by a chef but by the Maître d'Hôtel Oscar Tschirky. The original version of this salad contained only apples, celery and mayonnaise, and is a great recipe to make so that you can take advantage of all that leftover turkey.
A delicious salad with contrasting flavors, textures and temperatures. The cool, creamy dressing combines perfectly with the warm, sweet roasted squash and crisp, bitter greens. Makes a unique side dish and salad in one.
