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Eskuvoizenekarok May June 2018 Recipes

Our May/June issue features vegetarian recipes you can flex with meat options, creative ways to cook with snap peas, small-batch freezer jams and a French-inspired potato salad.
  • Pepper and Portobello Fajitas

    Pepper and Portobello Fajitas

    Portobellos have such a meaty texture, you might not miss a traditional protein in these simple grilled veggie fajitas--but there's enough marinade to dress a steak, if you want. (Plus the recipe, which comes from the book includes a simple bean side dish to make on the grill, too!)

  • Thai Curried Salmon and Snap Peas

    Thai Curried Salmon and Snap Peas

    A brilliantly simple and delicious way to cook salmon, this 25-minute recipe is done in the time it takes to cook a pot of rice. Don't be tempted to skip the fresh basil; its flavor seals the flavor deal on this weeknight meal.

  • Roasted Poblano and Corn Pizzas

    Roasted Poblano and Corn Pizzas

    Roasting the vegetables is an extra step, but it adds incredible depth of flavor to this Latin-inflected pizza (and you have to heat up the oven anyway!). The recipe comes from the blog

  • Baked Strawberry Preserves

    Baked Strawberry Preserves

    Kissed with lemon and ginger, this easy freezer jam from the cookbook calls for minimum sugar. It has a looser texture than traditional jams—all the better for spooning over oatmeal or ice cream!

  • Rainbow Soba Noodle Bowls

    Rainbow Soba Noodle Bowls

    Dressed in creamy peanut dressing, these warm noodles are topped with tons of crisp fresh produce. (Feel free to swap different veggies—or add a few shrimp—based on your family's preference.) The recipe comes from the cookbook

  • Snap Pea Succotash with Basil and Cumin

    Snap Pea Succotash with Basil and Cumin

    Basil and cumin are an unexpected flavor pairing, but they work great with in this simple 15-minute summer side dish.

  • Mediterranean Potato and Green Bean Salad

    Mediterranean Potato and Green Bean Salad

    This beautiful, French-inspired, veggie-ful potato salad says "au revoir" to mayonnaise and instead features a light garlic vinaigrette. That means the dish can safely sit out for a while (and even tastes better at room temperature).

  • Garlic and Herb White Bean Dip

    Garlic and Herb White Bean Dip

    This hearty dip is a crazy-simple appetizer but also can be the heart of a light supper, served with an assortment of vegetables, cheese, crackers, sliced meat and fruit. The recipe comes from the cookbook

  • Plum and Port Jam

    Plum and Port Jam

    This simple three-ingredient freezer jam from the cookbook gets wonderful depth and complexity from the addition of wine. It's sublime with vanilla ice cream.

  • Lentil and Rice Summer Salad

    Lentil and Rice Summer Salad

    This is a fab potluck salad. If you make it for dinner at home, try it topped with a salmon fillet or, for a vegetarian entree, served over spinach or other salad greens. (A word of warning: Don’t substitute a different rice. Arborio, the type used in risotto, definitely works best.) The recipe comes from the blog

  • Italian Roasted Snap Peas

    Italian Roasted Snap Peas

    You expect to find Italian seasoning with tomatoes -- but snap peas? The combo works surprisingly well. Try this hands-free side dish with roasted or grilled chicken.

  • Cajun Pizza
    Courtesy of acouplecooks.com

    Cajun Pizza

    This easy pizza from Alex and Sonja Overhiser of the blog isn’t overly spicy, but has enough flavor and kick to stand out from a standard pizza. We love how it relies on basic pantry ingredients.

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