Most wedge salads contain bacon, but to really dial up the vegetables, we’ve swapped it with shiitake mushrooms roasted until just crisp.
Muhammara, a Syrian roasted red pepper dip, is the perfect stand-in for hummus lovers and is the star of this warm mezze brunch board. A plethora of colors, flavors and textures, this mezze board is a perfect dish for entertaining your Whole30-embarking buddies.
For this recipe, we love the flavor of vadouvan, a mild French-style curry powder that usually contains shallots and garlic. To save cook time, serve over quinoa instead of rice.
Skip the trip to your neighborhood trattoria this week and try our über-rich and indulgent pasta instead. Mascarpone and Parmesan cheeses join forces to make it creamy, while mushrooms, cherry tomatoes and chives give it fresh, bright flavor.
All over Thailand, you’ll see cooks in makeshift sidewalk food carts working huge mortars and pestles, pounding together the ingredients for this spicy, refreshing salad. If you don’t have a mortar and pestle, chop and smash the chiles and garlic with the side of a chef’s knife before mixing them with the remaining dressing ingredients. Traditionally, the papaya is cut into julienne threads with a large, sharp knife, but I prefer the safety of a nifty julienne peeler.