It’s hard to believe that a dish so simple to make can taste so delicious. This is the perfect combination of ingredients — they seem to work synergistically, each enhancing the flavor of the others. The slightly sour tang of the yogurt makes a particularly nice finish.
This combination of beef and chickpeas in an Indian-inspired sauce is particularly delicious. I like to serve this with brown basmati rice, not only because I like its pleasant nutty flavor but also for its nutritional value. This is a generous serving (almost 2 cups/500 mL) so there will be more than enough to fill you up.
I love the combination of sweet and spicy flavors in this luscious dish. Serve this over brown basmati rice and add a platter of steamed spinach sprinkled with toasted sesame seeds to complete the meal.
I first tasted this delectable combination many years ago in Charleston, South Carolina, and I haven’t been able to get enough of it since. Serve this to guests for a special lunch with a crisp green salad or fresh asparagus (which provides folate, among other nutrients; see Mindful Morsels, page 164) in season. Or just it enjoy it with your family, as I often do.
I love the flavors in this classic French country soup: the hint of licorice in the fennel and the nip of paprika is nicely balanced by the pleasing blandness of the potatoes and beans.
Warm Black Bean Salsa
VEGETARIAN FRIENDLY
This dip is a perennial hit. I served it at a birthday party for my daughter a few years ago and guests practically licked the bowl. If you’re using sweet peppers rather than poblano and want a zestier result, add an extra jalapeño or chipotle pepper. This is delicious served with Homemade Baked Tortilla Chips (page 43) or a slice of warm gluten-free cornbread.
This spread, which is Greek in origin, is unusual and particularly delicious. Although fava beans do figure in Greek cuisine, for most Greek people fava is synonymous with yellow split peas, one of the major indigenous foods of the island of Santorini. In Santorini, they make many dishes using yellow split peas, including this spread. Serve this with warm gluten?free flatbread, such as Yogurt Flatbread (page 62), plain brown rice crackers or celery sticks and wait for the compliments.
Caper-Studded Caponata
I find this version of caponata, which contains a sweet red pepper and capers, particularly delicious. Spread it on your favorite gluten-free crackers or flatbread, such as Yogurt Flatbread (page 62) or over thinly sliced cucumber or spears of Belgian endive, or that old stand-by, celery sticks.