Eggplant And Pepper Caponata With Basil
Eggplant And Pepper Caponata With Basil
A caponata is a Sicilian relish made of chopped fried vegetables, usually eggplant and peppers, mixed with olives or capers and oil. We roasted these to make the dish a bit lighter but no less tasty.
Raita is a common condiment to southeast asian cooking - the yogurt and cucumber can cool the palate after spicy dishes. Try it as a side to spicy foods, or as a dip for sliced vegetables.
There are countless variations on this standard Middle Eastern salad. We like to roast the eggplants first; it gives this dish a nice smoky flavor.
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."
This simply flavored black bean dip is quick and delicious. Add more or less Greek yogurt to adjust the dip's consistency to your taste.
This easy spread comes together with one pan and a food processor. It's a great dip for vegetables or crackers, or even on a sandwich.
This classic pesto sauce is bright and fresh. Mix it with pasta, or use it as a dressing for salad and vegetables. If you feel like a different flavor, try substituting almonds for the pine nuts or parsley for the basil - both great options.
A big bowl of guacamole can be the crowning achievement of any snack table and it's incredibly easy to make. Throw it together right before serving and offer it with tortilla chips, pita bread, or as a garnish for dishes like those in the "goes with" menu to the left.
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."
Hummus With Pine Nuts, Habanero And Lime
Hummus With Pine Nuts, Habanero And Lime
For this spicy hummus, we replaced the traditional sesame seeds with pine nuts, and added a kick of habanero pepper for a different kind of dip. Who says you can't improve a classic with a modern twist?
This assertive lemon-garlic vinaigrette stands up to arugula and spinach but you can also use it to drizzle on grilled vegetables, fish or shrimp. Be sure to mince the garlic as finely as possible and to allow it to soften and mellow in the lemon juice and red wine vinegar for a full 10 minutes.
This no-tomato salsa combines sweet, juicy mangoes with silky avocados. An orange and green match made in heaven that is perfect on chips, as a garnish for grilled meats, or as a side to Mexican bean dishes.
