Salad recipes

Tuscan focaccia topped with garlic-infused olive oil, sun-dried tomatoes, roasted red peppers, rosemary, and Parmesan. A pillowy Italian flatbread with crisp golden edges and savory toppings.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

Sweet sour pickled mushrooms in tarragon vinegar with garlic and a hit of hot sauce. No-cook overnight marinade for an easy antipasto, salad topper, or party appetizer.

New Orleans muffaletta: a round Italian loaf piled with salami, mortadella, prosciutto, and provolone, soaked with a briny green olive salad. The classic Sicilian-Creole deli sandwich, made for sharing.

These lentil burgers are packed with flavor and goodness.They can be served on top of hamburger bun, with some chutney or whatever your favorite toppings; or just have these tasty burgers with some fresh vegetable salad to complete a meal.

Several kinds of cheeses are topped on the dough that has been brushed with garlic olive oil. After baking in the oven, topped with fresh arugula and olive oil. Enjoy this refreshing white pizza with arugula!

Hungarian goulash soup: tender beef and potatoes in a brothy, deeply paprika-spiced base with caraway, marjoram, and a hint of lemon peel. The classic gulyas served as a hearty, soul-warming soup.

Enjoy this tasty frittata at any time of the day. Serve it with a refreshing salad for a complete and wholesome meal.

Cucumbers in yogurt with fresh basil, mint, scallion, and garlic. Cool Mediterranean-style cucumber salad or dip for grilled meats and warm flatbreads.

Yogurt Cheese Dressing: a thick, tangy salad dressing made with yogurt cheese, garlic, dill, and vinegar. Lighter than ranch with a labneh-style backbone for spoonable creaminess.

Chili cilantro dressing with green chilies, fresh cilantro, lime juice, garlic, and honey. A bright, spicy blender dressing ready in 10 minutes for salads, tacos, or grain bowls.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Turkey muffaletta swaps the traditional cured meats for sliced turkey, layered with provolone and a vinegary olive salad of green olives, roasted red peppers, capers and parsley on a hollowed Italian loaf.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.