Buffalo Shrimp Lettuce Wraps

 

Ingredients:

• 4 tbsp. butter
• 2 garlic cloves, minced
• 1/4 c. hot sauce, such as Frank's
• 1 tbsp. extra-virgin olive oil
• 1 lb. shrimp, peeled and deveined, tails removed
• Kosher salt
• Freshly ground black pepper
• 1 head romaine, leaves separated, for serving
• 1/4 red onion, finely chopped
• 1 rib celery, sliced thin
• 1/2 c. blue cheese, crumbled

Preparation:

1. Make buffalo sauce: In a small saucepan over medium heat, melt butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn heat to low while you cook the shrimp.
2. Make shrimp: In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the buffalo sauce, tossing to coat.
3. Assemble wraps: Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, and blue cheese.

delish.com

Best Simple Tossed Green Salad

 

Ingredients:

• 5 cups loosely packed mixed greens - or any favorite lettuce
• 2 tablespoons shelled sunflower seeds
• ¼ cup crumbled bacon - or bacon bits
• ¼ red onion - thinly sliced
• 1 cucumber - peeled and thinly sliced

Dressing:

• ¼ cup dijon mustard
• ¼ cup honey
• ¼ cup apple cider vinegar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup oil - example: extra virgin olive oil

Preparation:

1. Combine dressing ingredients in a jar, cover, and shake vigorously to combine. 
2. In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, and cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing. 

lecremedelacrumb.com

Smokey Grilled Poblano and Corn Salad

 

Ingredients:

• 4 ears of corn, shucked
• 1 poblano pepper
• 1 cup cherry tomatoes, halved
• 1 medium avocado, diced
• ¼ cup cilantro leaves, chopped
• 2 green onions, chopped
• ¼ cup crumbled cotija or feta cheese
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• Juice of 1 lime
• ¼ tsp sea salt
• ¼ tsp freshly cracked black pepper
• Pinch paprika

Preparation:

1. Preheat the grill to medium-high heat. Place corn and poblano directly on the grill and cook, turning occasionally, until the pepper and corn are charred on the outside. Remove and let cool before handling.
2. Use a sharp knife to slice kernels off the corn cobs.
3. Dice the poblano, discarding stem and seeds.
4. In a large bowl, combine corn, poblano, tomatoes, avocado, cilantro, onions, and cheese.
5. Whisk together olive oil, lime juice, apple cider vinegar, salt, pepper, and paprika. Pour over salad and gently stir to combine.

livelytable.com

Mediterranean Stuffed Collard Greens

 

Ingredients:

Lemon Yogurt Sauce:

• 1 cup Greek yogurt
• Juice of 1/2 lemon
• 2 tablespoons chopped fresh dill, plus a sprig for garnish 
• 1 teaspoon ground coriander 
• Kosher salt and freshly ground black pepper 
• Olive oil, for drizzling 

Collard Greens:

• 12 medium to large collard leaves (from 1 to 2 bunches), bottom stems trimmed
• 5 tablespoons olive oil 
• 1 small onion, finely chopped 
• 3 cloves garlic, minced 
• 3/4 cup basmati or long-grain white rice 
• 1/4 cup raisins 
• 1/4 teaspoon ground allspice 
• Kosher salt and freshly ground black pepper 
• 1/4 cup chopped fresh dill 
• 1/4 cup chopped fresh parsley 
• 2 tablespoons chopped fresh mint 
• Zest of 1 lemon plus juice of 1/2 lemon 
• Lemon wedges, for serving

Preparation:

1. For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander, and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
2. For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
3. Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
4. Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins, and allspice and cook, stirring, until the rice is well coated about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint, and lemon zest.
5. Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
6. Add a splash of the remaining 3 tablespoons of oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.

https://www.food.com 

Grilled Escarole Salad with Black Pepper & Parmesan Dressing

Ingredients:

• ¼ cup grated Parmesan
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp. whole milk
• 2 tsp. coarsely ground black pepper
• 1 tsp. white wine vinegar
• 2 small heads of escarole (about 11 oz. each), halved lengthwise
• ¼ cup canola oil
• ½ cup thinly sliced red onion
• ½ cup toasted skinned hazelnuts, roughly chopped
• 1 cup red grapes, halved

Preparation:

1. In a medium bowl, whisk the first 6 ingredients; season dressing. Brush escarole with oil; cook on the grill or in a grill pan over high heat, turning once, until wilted, about 4 minutes. Roughly chop escarole; toss with dressing. Top with onion, nuts, and grapes.

https://www.rachelraymag.com  

Navy Bean and Escarole Stew with Feta and Olives

 

Ingredients:

• 1 head of garlic, cloves separated, divided
• 6 tablespoons olive oil, divided, plus more for serving
• 1 medium onion, chopped
• 1 small fennel bulb, chopped
• Kosher salt
• 1 tablespoon finely grated lemon zest
• 2 teaspoons finely chopped rosemary
• 3/4 teaspoon crushed red pepper flakes, plus more for serving
• 2 bay leaves
• 2 cups dried navy beans, soaked overnight, drained
• 8 ounces feta, preferably in brine, brine reserved, cheese crumbled
• 4 large sprigs of basil, plus leaves for serving
• 1 cup Castelvetrano olives, pitted, torn
• 1 head of escarole, leaves torn into 2-inch pieces
• 3 tablespoons fresh lemon juice
• 4 (1-inch–thick) slices of country-style bread

Preparation:

1. Slice 1 garlic clove in half crosswise and set aside; smash remaining garlic cloves with the flat side of a chef’s knife.

2. Heat 4 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Cook smashed garlic, stirring often, until golden, about 5 minutes. Add onion and fennel and season lightly with salt. Cook, stirring often until onion is translucent and fennel and onion are browned around the edges, 8–10 minutes. Add lemon zest, rosemary, and 3/4 tsp. red pepper flakes and cook, stirring often, until rosemary is very fragrant, about 3 minutes. Add bay leaves, beans, feta brine (if using; anywhere between 1/2–1 cup is fine), a couple of generous pinches of salt, and 8 cups water and bring to a simmer. Partially cover the pot, reduce heat to low, and gently simmer stew until beans are creamy and tender all the way through, 60–70 minutes.

3. Add basil sprigs and olives to stew, then add escarole in batches, letting wilt slightly before adding more; simmer just until escarole is tender, about 3 minutes. (If stew is too thick, add more water to reach desired consistency.) Stir in lemon juice; taste and season with more salt if needed. Pluck out bay leaves; partially cover the pot and keep stew warm over low while you make the toast.

4. Heat broiler. Drizzle 2 Tbsp. oil total over both sides of bread and place on a rimmed baking sheet; season with salt. Broil until bread is golden and toasted, about 2 minutes per side. Let cool slightly, then rub with the cut sides of reserved garlic clove.

5. To serve, slice toast in half and divide among shallow bowls; ladle stew over. Top with feta, basil leaves, and more red pepper flakes, and drizzle with oil.

https://www.epicurious.com/recipes/food/views/navy-bean-escarole-stew-with-feta-and-olives

Lebanese Dandelion Greens with Caramelized Onions

 

Ingredients:

• 1 large yellow onion
• 2 tablespoons extra virgin olive oil, plus more for serving
• Kosher salt and fresh-ground black pepper
• 8 ounces (1 bunch) fresh dandelion greens
• A good pinch of fresh ground cumin

Preparation:

1. Cut the top and bottom from the onion, remove the skin, and halve it top-to-bottom. Set the halves, cut-sides down, on a cutting board, and halve them through the equator. Slice the onion into 1-inch julienne, as thin as you can.
2. In a 10-inch skillet or similar wide pan, heat the lard or oil until very hot, then add the onion and turn the heat down to medium. Season with a pinch of salt and cook for 20 to 30 minutes, stirring occasionally, until the onion is deeply browned and aromatic, deglazing with a tablespoon of water as needed if the pan threatens to dry out.
3. Remove half of the onion and reserve.
4. Meanwhile, cook the greens in salted water until they’re tender and taste good to you, then shock in cold water, drain, squeeze out excess water, and coarsely chop.
5. Add the greens to the pan with the onion, mix and warm them through, adding the cumin and a little water if needed to moisten.
6. Taste and correct the seasoning for salt and pepper, then top with the reserved onion and serve hot with lemon wedges and drizzles of extra virgin olive oil.

https://foragerchef.com/lebanese-dandelions-with-caramelized-onions-hindbeh/

Pasta with Collard Greens and Onions

 

Ingredients:

• 1 bunch collard greens, stemmed and washed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
•  Salt to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 garlic cloves, minced, or 1/2 head green garlic (try garlic scapes!), stalks and papery shells removed, sliced
•  Freshly ground pepper
• 8 to 12 ounces pasta, any shape
• ½ cup cooking water from the pasta
• 1 to 2 ounces Parmesan (to taste)

Preparation:

1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
2. Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
3. Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
4. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

https://cooking.nytimes.com/recipes/12465-pasta-with-collard-greens-and-onions

Radish Green and Potato Stir Fry

 

Ingredients:

• 2 tbsp olive oil (or 1 tbsp each of olive oil and ghee)
• 2 tsp mustard seeds
• 1 sprig curry leaves (optional)
• 1 brown onion, thinly sliced
• 4 cloves garlic, finely diced
• ½ tsp red chilli powder
• ½ tsp turmeric
• ½ tsp ground fenugreek (optional)
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 potatoes (I used Nicola), scrubbed and diced into 2cm cubs
• Leaves from a bunch of radish, shredded
• sea salt, to taste
• juice of half a lemon

Preparation:

1. First, cook potatoes in salted boiling water until they’re slightly underdone (i.e. firm and still have a ‘bite’ to them). Drain and set aside.
2. In a heavy based pot, heat the oil then add the mustard seeds. Once the seeds begin to pop, add the curry leaves. Be careful, the curry leaves make the oil splatter.
3. Next, sauté the onions and garlic for a couple of minutes, before adding in all the spices. Continue to sauté for a couple of minutes, and then tip in the potatoes. Stir to coat the potatoes with the masala (spice) mixture. Place the lid on and cook for about 5 minutes or so, until the potatoes are fully cooked. You will need to stir continually, so the potatoes and spice mix don’t catch and burn. At this point you can add some salt.
4. When the potatoes are cooked, stir in the radish leaves. Sauté for a minute or so, until they wilt. Turn off the heat and squeeze in some lemon juice. Adjust for seasoning and eat it up.

https://leshkaran.com/2012/04/25/potato-radish-leaves-curry/

Cilantro Chimichurri Sauce

 

In this Cilantro Chimichurri Sauce, fresh cilantro, parsley and oregano makes for a fun, fresh twist on a classic sauce. Green onion, fresh garlic and oregano make for a flavorful grilling sauce. This sauce is beautiful, glossy and delicious with anything grilled - steak, chicken, seafood or vegetables - you name it!​

Ingredients:

• 3/4 cup cilantro leaves
• 1/4 cup parsley leaves
• 2 tablespoons (about 4 small stems) fresh oregano leaves
• 4 green onions (light and dark green parts), sliced
• 2 to 4 cloves peeled fresh garlic (depending on sized)
• a few pinches kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar

Preparation:

1. A mini food processor is great for chopping up all the garlic and herbs. Simply add 3/4 cup of cilantro leaves and 1/4 cup parsley leaves (that have been washed and patted or spun dry) with 2 tablespoons fresh oregano (about 4 short stems), 2 to 4 cloves of garlic, depending on their sized, into your food processor. Secure the lid and pulse until coarsely chopped. Then add in the sliced onion and pulse until finely chopped.
2. Alternatively, this can be finely chopped by hand.
3. Add the chopped mixture to a bowl, then measure and add in the salt, pepper, red pepper flakes, olive oil and vinegar. Stir to combine.
4. Taste and adjust salt, if needed.
5. Store in a glass jar with a tight fitting lid in the refrigerator until ready to use.

https://www.simplyscratch.com/2018/06/quick-cilantro-chimichurri-sauce.html

Roasted Polano Soup

 

Ingredients:

• 1 pound poblano peppers about 8-10 poblano peppers
• 1 tablespoon olive oil
• 1 medium onion chopped (white or yellow)
• 1 medium carrot peeled and chopped
• 1 stalk celery chopped
• 3 cloves garlic chopped
• 1 cup chopped spinach loosely packed
• 2 tablespoons Cajun seasonings or use a Creole blend
• Salt and pepper to taste
• 2 cups chicken stock
• 1 cup milk
• ¼ cup Mexican crema or sour cream
• FOR SERVING: Spicy chili oil, chili flakes, pepper slices, fresh chopped parsley

Preparation:

1. Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
2. Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
3. Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
4. Rough chop the poblanos and set them aside.
5. While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
6. Add the onion, carrot and celery and cook them down about 5 minutes to soften.
7. Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
8. Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
9. Remove from heat and stir in the crema or sour cream until it is completely incorporated.
10. Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
11. Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.

https://www.chilipeppermadness.com/recipes/roasted-poblano-soup/

Stewed Okra and Tomatoes

 

Ingredients:

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 small red onion, thinly sliced
• 1 teaspoon pure chile powder, such as ancho
• Pinch of cayenne pepper
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 pound okra, stemmed and sliced 1/2 inch thick
• 2 medium tomatoes, coarsely chopped
• 1/2 cup water
• Salt

​Preparation:

1. In a medium skillet, heat the vegetable oil. Add the minced garlic and sliced red onion and cook over moderate heat, stirring occasionally, until fragrant, about 3 minutes. Add the chile powder, cayenne pepper, cumin seeds and turmeric and cook, stirring constantly, until fragrant, about 2 minutes.   
2. Add the okra and cook for 2 minutes, tossing. Add the tomatoes and cook over high heat until they release their juices, about 1 minute. Add the water, cover and cook, stirring occasionally, until the okra is just tender, about 5 minutes. Season with salt and serve.

https://www.foodandwine.com/recipes/stewed-okra-and-tomatoes

Stuffed Delicata Squash

 

Ingredients:

• 2 Delicata squash, cut lengthwise
• 2 teaspoon olive oil, divided
• salt and pepper
• 2 garlic cloves, minced
• 1 small onion, chopped finely
• 1 15 oz can cannellini or white beans, rinsed and drained
• 3 handfuls fresh spinach, torn into small pieces
• 1/4 cup panko or bread crumbs
• 1/4 cup Parmesan cheese
• red pepper flakes, for serving

Preparation:

1. Preheat oven to 400 degrees. Scoop seeds out of each half of squash. Place on baking sheet and sprinkle salt, pepper and 1 teaspoon olive oil. Cook for 20-25 minutes. Squash will be soft to the touch.
2. While squash is baking, make stuffing for squash:
   Heat 1 teaspoons of olive oil in a non stick skillet over medium heat. Add minced garlic and chopped onion to pan and cook for about 2-3 minutes. Add spinach to pan and cook until wilted. Add rinsed beans to pan and stir, cook until warmed through.
3. Spoon stuffing into each squash half.
4. In a small bowl, combine panko and Parmesan. Sprinkle evenly over each squash. Place into oven for about 15 minutes until heated through and breadcrumbs and cheese are golden brown.
5. Serve immediately with red pepper flakes and extra Parmesan cheese, if desired.

https://aggieskitchen.com/angelas-stuffed-roasted-delicata-squash/

Ground Cherry Salsa

 

Ingredients:

• 1 cup Ground Cherries outer husk removed
• 1/2 cup Red onion
• 1/3 cup roasted tomatoes 
• 1 medium lime, juiced
• 1/4 cup finely chopped jalapeño seeds removed
• 1/4 cup fresh cilantro leaves
• 1/4 teaspoon Sea Salt

Preparation:

1. Combine all ingredients in your food processor and pulse to combine.
2. Chill prior to serving for flavors to combine. Will keep for about a week in the fridge.

3. Notes: *To roast tomatoes, remove core, cut in half and de-seed. Place cut side down on a baking sheet with sides and broil for roughly 5-10 minutes or until the skins blacken slightly.  Allow to cool, then remove skins. Use the tomato meat for the 1/3 cup roasted tomatoes in this recipe. Store extra roasted tomatoes in the freezer to use later.

https://healthstartsinthekitchen.com/ground-cherry-salsa/

Chilled Vidalia Onion Soup

Ingredients:

• 4 medium to large Vidalia onions
• 4 tablespoons olive oil
• 4 sprigs thyme
• 1 teaspoon kosher salt
• 2 cups low-sodium vegetable broth
• Garnish: chopped chives (optional)

Preparation:

1. Peel and slice the onions. In a large, heavy-bottomed skillet, heat the olive oil over medium-low heat. Add the onions and thyme, stir to coat with the olive oil and place a tight fitting lid on the pan. Cook for 3-5 minutes, stirring occasionally, until the onions are soft and translucent. Do not brown the onions. Remove the thyme sprigs and discard.
2. Transfer the soft onions to a food processor or blender. Add the kosher salt and vegetable broth and puree until smooth. Transfer to a storage container and refrigerate at least 3 hours or overnight.
3. If soup separates overnight, stir it until it's smooth again, then ladle into bowls and garnish with chopped chives.

https://www.garlicandzest.com/chilled-vidalia-onion-soup/

 

Mediterranean Tuna Salad with a Zesty Dijon Mustard Vinaigrette

Ingredients:

For the Zesty Dijon Mustard Dressing

• 2 1/2 tsp good quality Dijon mustard
• Zest of 1 lime
• 1 1/2 limes, juice of
• 1/3 cup Early Harvest extra virgin olive oil
• 1/2 tsp sumac
• Pinch of salt and pepper
• 1/2 tsp crushed red pepper flakes, optional

For the Tuna Salad:

• 3 cans tuna, 5 ounces each (use quality tuna of your choice)
• 2 1/2 celery stalks, chopped
• 1/2 English cucumber, chopped
• 4–5 whole small radishes, stems removed, chopped
• 3 green onions, both white and green parts, chopped
• 1/2 medium-sized red onion, finely chopped
• 1/2 cup cup pitted Kalamata olives, halved
• 1 bunch of parsley, stems removed, chopped (about 1 cup chopped fresh parsley)
• 10–15 fresh mint leaves, stems removed, finely chopped (about 1/2 cup chopped fresh mint)
• Six slices heirloom tomatoes for serving
• Homemade Pita chips or pita pockets for serving

Preparation:

1. To make the zesty mustard vinaigrette, in a small bowl, whisk together the Dijon mustard, lime zest, and lime juice. Add the olive oil, sumac, salt and pepper, and crushed pepper flakes (if using), and whisk again until well-blended. Set aside briefly.
2. To make the tuna salad, in a large salad bowl, combine the tuna with the chopped vegetables, Kalamata olives, chopped fresh parsley and mint leaves. Mix gently with a wooden spoon.
3. Pour the dressing over the tuna salad. Mix again to make sure the tuna salad is evenly coated with the dressing. Cover and refrigerate for half an hour before serving. When ready to serve, toss the salad gently to refresh.
4. Serve in pita pockets for a sandwich dinner. Or to serve as an appetizer, transfer to a serving platter and add pita chips and sliced heirloom tomatoes on the side. If you like, serve a portion of the tuna salad over the sliced heirloom tomatoes. Enjoy!

https://www.themediterraneandish.com/mediterranean-tuna-salad/

Creamy Dijon Dill Potato Salad

Ingredients:

• 3 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 2 stalks celery
• 1 cup mayonnaise
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup tightly packed chopped fresh dill
• 1 to 2 tablespoons vinegar
• 1/2 lemon, juiced
• 1 tablespoon grainy or regular Dijon mustard

Preparation:

1. Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.
2. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)
3. Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
4. When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will loose their rich, smooth texture.

https://www.foodnetwork.com/recipes/dave-lieberman/creamy-dijon-dill-potato-salad-recipe-1916486

Grilled Summer Squash with Red Onion and Feta

Ingredients:

• ½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill
• 1 garlic clove, finely grated
• ¼ cup white wine vinegar
• 4 medium summer squash and/or zucchini, cut lengthwise ¼" thick
• 1 medium red onion, cut through root end into 8 wedges
• 2 bay leaves
• Kosher salt, freshly ground pepper
• 8 oz. feta, crumbled into large pieces
• 4 banana peppers from a jar, thinly sliced crosswise
• Generous pinch of crushed red pepper flakes

Preparation:

1. Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.
2. Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
3. Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
4. Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.

https://www.bonappetit.com/recipe/grilled-summer-squash-and-red-onion-with-feta

Vegetarian Stuffed Cabbage Rolls

Ingredients:

• 1 medium green cabbage
• Water
• 1 cup long-grain rice
• 1/2 cup shredded yellow onion
• 1 tomato, chopped or diced
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• Salt and pepper
• 1 tsp ground cumin, more for later
• 1/2 tsp cayenne pepper, more to taste
• 1/2 tsp ground allspice
• 1/4 cup extra virgin olive oil (see our Greek olive oil option here)
• 1 15-oz can tomato sauce, divided
• 1 medium yellow onion sliced
• 1–2 Roma tomato sliced

Instructions:

1. Remove and discard the first couple leaves of cabbage. Wash in cold water. Cut approx 1/4″ off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves, using a pair of tongs. Continue the same process, peeling off the blanched layers of cabbage leaves as they soften. Set aside to cool briefly.
2. Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.
3. Now prepare the rice stuffing mixture. In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, 1/2 can of tomato sauce and 1/4 cup water. Mix together with a spoon.
4. Lightly oil a large Dutch oven or heavy cooking pot. Line the bottom with the sliced onions and sliced tomatoes.
5. Take a piece of cabbage and place on a flat surface, coarse side up. Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf closest to you (see photo). Roll up the leaf to completely enclose the stuffing. Repeat with the remaining cabbage.
6. Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot. Top with the remaining 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barely reach the top layer of cabbage rolls). Add a pinch more ground cumin.
7. Top the cabbage rolls with a small plate. Cook on high heat for 5-7 minutes until the liquid reduces to half. Reduce the heat to low. Leaving the small plate in, and cover the pot with its own lid. Cook for 30 minutes, then remove the plate but cover with the lid only. Cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.
8. If you’re not in a hurry, leave the cabbage rolls undisturbed before transferring to a serving platter or individual plates. Enjoy!

https://www.themediterraneandish.com/vegetarian-stuffed-cabbage-rolls/