Source: Joshua Bousel, seriouseats.comIngredientsFor the Filling:1 1/2 cups Greek yogurt1/2 cup finely grated feta cheese1 tablespoon fresh juice from 1 lemon1 tablespoon finely minced fresh [...]
Source: Daniel Gritzer, seriouseats.comIngredients2 tablespoons mirin (sweet rice-based wine, it can be found in any Japanese or Asian grocery store.)2 tablespoons sake1/4 cup mild red [...]
Source: bonappetit.com, Michael Anthony, August 2013Ingredients2 pounds beefsteak tomatoes (about 4), quartered1 large cucumber, peeled, seeded, cut into pieces1 large ripe peach, peeled, halved½ jalapeño, [...]
Source: bonappetit.com, Andy Baraghani, January 2017Ingredients4 medium Persian cucumbers2 pints cherry tomatoes¼ cup fresh lime juice, divided¼ cup olive oil, dividedFlaky sea salt2 teaspoons crushed [...]
Source: Love and LemonsIngredients8 ounces extra-firm tofu, cut into cubes1 daikon, at least 2” diameter and about 5” long1 medium cucumber2 carrots, peeled into ribbons2 [...]
Source: Smitten Kitchen, April 23, 2014Avocado Cup Salads with Black Bean ConfettiIngredients1 cup black beans, cooked, drained (about 2/3 of a 15-ounce can)1 large bell [...]
Source: Love and LemonsIngredients5-6 small pattypan squash, cut into 1 inch piecesolive oil, for drizzling1½ cup cherry tomatoes, sliced in half1 small cucumber, chopped into [...]
Source: Food and Wine, June 2013Ingredients2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest coarsely chopped1 1/2 cups plain Greek yogurt3 tablespoons [...]
Source: Food NetworkIngredients5 medium fresh beets (about 2 pounds without tops)Kosher salt2 cups chicken stock, preferably homemade16 ounces sour cream, plus extra for serving1/2 cup [...]
Source: New York Times CookingIngredientsAbout 2 pounds ripe red tomatoes, cored and roughly cut into chunks1 Italian frying (cubanelle) pepper or another long, light green pepper, such [...]