Mint gives this recipe a wonderful freshness and simply seasoned chicken bumps up the protein content, making this a filling main dish.
In this recipe, we use pomegranate juice, honey and lemon to make a molasses. To save time, you can use 1/3 cup prepared pomegranate molasses. Look for one without additives or preservatives.
A staple in Moroccan cuisine, preserved lemons are an easy way to add intense citrusy flavor to everything from tagines to pastas to hearty grain salads. If you find them salty, you can give them a rinse before chopping and adding to your recipes. Check the lemons every couple of days as they’re fermenting to ensure they’re submerged in the brine – this is key for softening the peel.
There are so many things you can do with a good pizza crust. I have to admit that there is this amazing little Italian deli a few miles from my house that sells pizza dough, and I sometimes stop in on the way home and buy a bag or two to make dinner. But it is easy to make your own crust, too. The fun part of pizza making is getting creative with toppings, using whatever we have in the house. We have been putting hummus on our pizza crust for quite some time. On top of the hummus, you can put any greens you have. Sometimes I use watercress or baby spinach for the kids because they are milder, though I love to use fresh spring baby arugula. The sautéed mushrooms add a great texture and pop of flavor.
Rainbow chard, sweet potatoes and dried unsweetened apricots, plums and figs fortify this comforting stew with a bevy of bone-strengthening vitamins and minerals.
A simple lemon and chile pepper marinade allows delicately flavored calamari, also known as squid, to truly shine. Paired with a protein-packed lentil salad, this makes for a hearty warm-weather meal.