Halloumi, a quintessential Mediterranean cheese, is sublime when browned in a skillet: it turns golden and crispy outside and slightly soft inside, but still holds its shape. Look for baby kale in the lettuce section of your grocery store—it's sweeter and more tender than mature kale and makes a beautifully hearty salad.
Because she has the time on Sunday, Caroline Andrews is usually the one to prepare this dish, which she calls "a meal in one." She serves it with a mixed green salad tossed with a simple oil-and-vinegar dressing.
When setting the table for this popular, slightly spicy Thai salad, provide only a spoon and a fork. Thais believe that food should be so beautifully cut beforehand that a knife is not necessary. Serve for a light spring supper or tasty lunch.
A favourite dish made in the fall when peppers are at their peak. 2 1/2 cups of fresh, peeled, diced tomatoes can be substituted for the canned in tomato season.
You can substitute a combination of the parsley and basil with any combination of tender herbs: Chives, cilantro or dill are all good options.
You can't go wrong with chicken and broccoli for a quick and easy weeknight dinner.
Make sure to brush the lamb chops with the honey mixture in the last couple minutes of cooking. This will give the meat a lovely sticky glaze that doesn't have time to burn. If you have broccoli on hand, it makes a tasty substitute to the cauliflower.
