Vegan
Quinoa and Grilled-Pepper Salad
Quinoa, an ancient grain eaten by the Incas, is naturally coated with a bitter-tasting substance called saponin. But once the residue is rinsed away, you have a versatile, nutty-tasting grain that makes a fine alternative to rice and barley.
For convenience, grill the bell peppers in this dish at the same time as the vegetables and beef for the main-course kebabs.
Black Radish Salad
Grated black radish salad is exquisite too. Try it with the most common black radish in the U.S. (Raphanus sativus), which is round and has a similar flavor and texture to Raphanus sativus niger.
By Susan Herrmann Loomis
Fried Fennel
Lovely with fish dishes, but also good served with chicken or lamb or scattered over a soup, salad or pasta.
Mango-Ginger Sauce
Low in calories and rich in flavor, this sauce is also excellent over vanilla frozen yogurt.
North African Cracked Wheat Salad
This salad is a cook's dream because it must be made the day before serving. If you would rather eat it on the same day it is made, cook the cracked wheat in boiling salted water for 2 minutes, then drain through a fine sieve. Proceed with the recipe, but serve immediately without refrigerating.
Roasted Celery Root
This dish can be baked along with Pork Loin with Morel Stuffing, but it should go into the oven about 30 minutes before the loin does. Transfer the celery root to the lower third of the oven after 30 minutes so that the loin can be put in the upper third.
Artichoke and Orange Salad
Vibrant sweet and savory flavors characterize this sunny Mediterranean-style salad.