Four-Herb Tabbouleh: This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of including more herbs than grain. Grace Parisi adds both parsley and lovage, which has a light, bright flavor similar to celery leaves.
Winter Lettuces with Pomegranate Seeds Recipe on Food & Wine salad features a mix of greens like watercress, escarole and frisée in a shallot-mustard vinaigrette, topped with a sprinkling of sweet, ruby red pomegranate seeds
Zucchini is an excellent source of vitamin C and manganese, an essential mineral. Here, Ani Phyo pairs it with a vitamin-rich marinara, a superversatile recipe: "I can use it every way one would use a cooked tomato sauce."
Barley and Grilled-Vegetable Salad Recipe 1 cup pearled barley (7 ounces) 1 tablespoon fresh lemon juice 1/4 cup snipped chives Vegetables with Walnut Dressing Salt and freshly ground black pepper 2 ounces fresh pecorino cheese, shaved (1 cup)