Garlic

Classic Mexican comfort food, minus most of the fat.

Protein-packed lean shrimp really satisfies.

This is an unusual use for pistou, a Provençal variant of pesto made of basil, garlic, olive oil, and salt. It's normally stirred into simple vegetable soups to give them some oomph, but it brings the same lively savoriness to green beans, contrasting nicely with their buttery quality. Don't worry about being knocked over by raw onions on top of all the other strong flavors-soaking them in cold water for 15 minutes removes some of their pungency while preserving their crunch.

In this vibrant green dish, the bitterness of broccoli rabe comes in second place to the sweetness of the peas and the comforting familiarity of olive oil and garlic.

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

Splashes of lemon add a bright note to this simple chicken dish seasoned in the Provençal tradition with rosemary and garlic.

In this homey recipe, chicken is cooked with a thick creamy sauce. Kishk is traditionally eaten cold, but it's equally delicious warm.

Don't be surprised if you're asked for this recipe again and again — these shrimp are an absolute knockout. The bright acidity of the marinade and the crispness of fennel, celery, and onion are a delicious counterpoint to the sweetness of the shrimp.

Be sure to make enough for a crowd, because these chewy, garlicky knots—a pizzeria classic—will go fast.

It takes only 5 minutes to make this fantastic sauce. Once you see how versatile it is — it works perfectly with the grilled salmon and the grilled corn — you'll want to make it for a whole host of your summer favorites.

Only in summer, when baby vegetables are so wonderful and elegant looking, could a one-skillet side dish seem so fancy. A gentle simmer and just a little olive oil and butter enhance the vegetables' natural sweetness — no more effort is necessary.

Corn grilled in its husk isn't just easy, it's also more delicious than grilled shucked corn. The silk adds sweetness and also provides an extra layer of moisture that protects the kernels from the heat so they stay tender.

This dish is a welcome departure from run-of-the-mill sides. Lemon zest and golden garlic give wilted arugula and tender green beans multidimensional flavor.

This spicy, smoky chicken is tailor-made for a large group of family and friends. And, since it's delicious served warm or at room temperature, your guests can eat it at their leisure.

Editor's note: The recipe and introductory text below are from The Ethical Gourmet. To read more about the book, click here. Roaming the range foraging for grasses makes pasture-raised beef leaner and more intense in flavor. Grass-fed beef, with its lower fat content, cooks differently from conventional beef, so cook it slower, at lower temperatures. Its concentrated flavors make it an exceptional meat to serve in small, sliced portions as a spicy accompaniment to a grain and vegetable main course such as Pumpkin Basmati Rice Pilaf, Toasted Hard Red Wheat Pilaf with Caramelized Shallots, Figs, and Brazil Nuts, or Spice Whole Oats.

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

Lamb shoulder is meltingly tender here, and a natural partner for earthy-sweet artichokes.

Harissa, a spicy North African chili-garlic condiment, can be found at some specialty foods stores and Middle Eastern markets. But it is very easy to make, too, as in this recipe.