Goodness know we've never turned our noses up at a sandwich piled high with meats and cheeses and dressed with an herb-spiked mayonnaise. But sometimes even we crave something different, and this all-veggie sandwich does the trick -- particularly at the end of a long work day. Prepare the filling on Sunday afternoon, refrigerate it and let the flavors marry overnight, and treat yourself to a hearty but simple dinner on a "meatless Monday."
Summer means one thing in this household: grilling. And with spring now in full swing and Memorial Day fast approaching, we can't help but spend our weekends at the grill. These grilled peppers confidently hold their own as a side dish, but you can also fold them into sweet corn salads, dice them into fresh salsas, or slice them into rings and scatter them over leafy greens.
Owen never seems to tire of peas, and we’re always searching for new ways to serve them up. This version, dressed up with a bit of crisped, salty pancetta, is nicely balanced with just a hint of sugar.
In summer, we’re looking for dishes that require as little oven-time as possible. We’re also looking for things that are quick to prepare – with two young boys clamoring for food at dinner time, Dad and Daddy seem to have even less time to pull together something for themselves.
This salad is both quick and no-fuss, and is equally satisfying on its own or paired with something from the grill. Roughly equal parts radicchio, endive and arugula are paired with crispy, salty prosciutto and crunchy almonds, and the dish is lightened with a sweet rosemary-shallot dressing.
