Grain Salad With Olives and Whole-Lemon Vinaigrette
Michael Graydon + Nikole Herriott
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
A luxuriously creamy and bright dressing made with aquafaba, miso, and crunchy poppy seeds makes a star out of summer produce.
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.
With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.
Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Matcha tints this refreshing noodle dish a delightful green hue—and imparts its characteristic grassy flavor.