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Ground fennel, or the more expensive and elegant fennel pollen, is one of those magical spices that can get away with being added to slightly sweet dishes. Whipped into a bit of yogurt with honey and then topped with figs & walnuts you will be transported to the Mediterranean, for a blissful start to your morning.
Did you know that Guacamole could actually get better? The sharp, salty flavor of feta takes this dip to a new level. Queso fresco also works perfectly well instead.
Make your next Cobb Salad into a Fiesta! When tomatoes are fresh and delightful it is time for this salad. Fresh corn is ideal, but frozen can work in a pinch. Make it vegetarian by skipping the bacon and if you can’t do dairy you won’t miss the queso fresco. Top this with your favorite vinaigrette or make your own Cilantro Dressing or Chipotle Vinaigrette.
Fruit and beans come together as little gems in a balsamic kissed bulgur salad. The simple bulgur grain is partially cooked, which makes it especially easy for creating quick grain based salads such as this and the more traditional tabbouleh. You certainly can substitute a different grain such as quinoa and millet which are both gluten-free and excellent options. Substitute your favorite salty, roasted nuts such as walnuts for the feta cheese to make this vegan and dairy-free.
I know some of you are thinking this sounds like dessert, but the most it has in common with dessert is that it is heavenly to eat. A homemade pizza dough will serve you well for this dish, but store bought can work in a pinch. The garlic herb yogurt sauce is drizzled on as the base for this savory pizza that is dotted with slices of fresh figs. A sprinkling of torn proscuitto is the way we like it, but the vegetarian option of toasted, salty pine nuts is also delicious.
