Sliced raw fennel, roasted baby artichokes, and bright green edamame make one fabulous, Italian-inspired salad.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
This side dish is flavorful enough to also serve as a main course.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This crunchy, creamy salad has everything you want for a cookout.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!