Cookthink

Pan-Grilled Polenta With Blood Orange Relish

Actual prep time is very quick for this recipe, but it does take a little time for the polenta to cool, so it’s best if you make it ahead of time and then just assemble quickly when you are ready to serve it. Read more about this recipe at Cook & Eat.

Broccoli Pesto

This version of pesto, made with broccoli, is perfect on pasta, tastes great as a topping for grilled tofu, gets glowing reviews on grilled chicken or fish, and even works as a salad dressing. Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children.

Couscous With Red Onion, Feta And Oregano

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Carrot And Radish Salad With Creamy Avocado Dressing

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Roasted Carrots And Brussels Sprouts With Marjoram

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Chilled Asparagus With Caper-Shallot Vinaigrette

The salty capers compliment the green flavor of asparagus really nicely - this is a great light side dish to go with a heavier main course.

Agnolotti With Eggplant, Tomatoes And Garlic

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Balsamic Vinegar Sauce

This rich sauce keeps in the fridge for about a week, so make extra to drizzle over grilled meats, vegetables, salads, and for the daring - ice cream.

Tortellini With Tarragon, Chives And Parsley

Any filled pasta -- tortellini, ravioli and so on -- goes so well with a generous sprinkling of fines herbes, the classic French herb combination of tarragon, chives, parsley and chervil. It's a delicate blend that adds a touch of bright, grassy green flavor.

Arugula Salad With Roasted Beets And Ricotta Salata

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Carrot, Celery And Parsley Salad With Lemon And Olive Oil

This simple, refreshing salad goes well alongside a browned, hearty meat dish. We also love to use salads like this as a sandwich condiment. You could add any combination of herbs and spices.

Creamed Kale

Kale and cream are a beautiful match. The richness of the cream balances and complements the leafy texture and slightly bitter taste of the kale.