Braising hearty greens helps make them tender, and finishing them with a splash of vinegar brightens their flavor. Play with different combinations by switching up your oils and acids: Instead of olive oil and vinegar, try coconut oil and brown-rice vinegar, or ghee and fresh lime juice. Other nice flavor additions include grated fresh ginger, crushed garlic, or minced jalapeños.
You can use any firm white fish for this recipe, including corvina, Alaska pollock, catfish, or haddock. For an easy side dish, take advantage of the fragrant golden oil remaining in the pan: Add a handful of dark leafy greens to the oil after you have removed the fish, and sauté briefly to wilt.
Dal is a soup or creamy side dish made from dried peas or beans that is often served alongside Indian meals. This soup version is subtle in flavor and comforting. Add more or less jalapeño to adjust spiciness.
This dish is great alongside grilled meats or fish. Freshly grated coconut adds rich flavor, but if you don’t have fresh coconut, look for frozen grated coconut at Indian or health-food markets to use instead. If you have only dried coconut, soak it overnight in 1/4 cup coconut water.
Fried chicken is a picnic classic, and this oven-baked version is a nice, nongreasy option. The crispy, gluten-free crust seals in the heat and moisture of the chicken, which reheats well the next day. If you want to spice up your chicken, add a teaspoon of hot-pepper sauce to the buttermilk and more cayenne pepper to the crumb mixture.
Good-quality lamb needs little adornment. A simple drizzle of balsamic reduction and some fresh seasonal vegetables (like the spring combo below) are perfect. If your lamb chops are on the smaller size, or have significant bones, plan to serve more chops per person.
Versatile enough to serve with eggs or on pizza, this merguez sausage has remove uses North African spices and is easy to make. It doesn’t even need to be stuffed into a casing: Simply form it into patties and cook.
A terrific appetizer, this dish becomes a meal when served with a salad of shredded cabbage and pomegranate seeds. When purchasing the lamb ribs, ask your butcher to cut a couple racks of lamb for you, separating the bones from the top of the rack and the chops.
A roast leg of lamb doesn’t have to be an all-day process. If you’re time pressed, ask your butcher for a boneless leg, which requires a shorter roasting time and allows you to work the seasoning more thoroughly throughout the roast. Serve with a green salad.
This spring salad can morph with the seasons: Use cubes of fresh melon or diced tomatoes in the summer, or cubes of roasted squash in the fall or winter. You can also add a cup of diced chicken, smoked ham, or shrimp.