Barley and bean soup with rainbow chard
serves 4 Wholesome and hearty, this soup is especially good on a cold winter day, and because it’s made with quick-cooking barley, it can be ready in minutes. 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 5 cups vegetable broth (page 15) ¾ cup...
Green onion hummus with lime
makes about 2 cups Over the last few years, hummus has become ubiquitous at parties, on menus, and in cookbooks. And with good reason—it’s easy to make, tastes great, and is healthful and versatile to boot. Supermarkets now sell containers of the popular chickpea and...
Artichoke dip with a twist
serves 8 A twist of lemon is not the only twist in this redo of an old-time favorite. Another is the protein-rich white beans that are used to replace the artery-clogging mayonnaise, making this a dip that is tasty and good for you, too. Now that’s a twist. 2...
Green olive-edamame dip
makes about 1½ cups The piquancy of the green olives combines with the subtly sweet creaminess of edamame for a delicious and unusual dip that will have guests doing a double take: To look at it, one might mistake it for guacamole, but one taste will tell you...
Red pepper and walnut spread
makes about 2 cups This spread was inspired by an appetizer called muhammara found in Middle Eastern countries such as Syria and Turkey. In the original, roasted red bell peppers and walnuts are flavored with pomegranate syrup. If you have pomegranate syrup on hand,...
Fast and fresh spinach-edamame dip
makes about 1½ cups This is a great way to combine two ready-to-use produce staples—fresh baby spinach and fresh or frozen shelled edamame. Serve with raw vegetable dippers or your favorite crackers. 1 cup fresh or frozen shelled edamame 1 (10-ounce) package fresh...
Harissa-spiced white bean dip
makes about 1½ cups Don’t let its mild-mannered appearance fool you—this bean dip is one hot number thanks to the addition of fiery harissa (page 176), a Tunisian sauce made with hot chiles, garlic, and spices. For a tamer version, omit or cut back on the harissa...
Pita triangles
makes 64 You can save time and buy pita chips at the store instead of making them, but homemade ones taste fresher and are more economical. In addition to or instead of salt and pepper, you can season the pita triangles with dried herbs, sesame seeds, or poppy seeds....
Creamy tortilla soup
serves 4 This silky rich soup is creamy with a refreshing note of lime. Choose from mild, medium, or hot salsa to determine the heat intensity of the soup. 1 tablespoon extra-virgin olive oil, plus additional for brushing the tortillas 2 cloves garlic, chopped 1½ cups...
Thomato and olive bruschetta
serves 4 to 6 Bruschetta is the bigger, more rustic cousin of the crostini. While French baguettes make ideal crostini bread, the larger Italian loaves are perfect for bruschetta. The bread is traditionally grilled, but it can be broiled or toasted as well. 2 large...
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