There’s nothing like roast beef to please a crowd—and when that roast beef is tender, flavorful, and perfectly seasoned, it’s worthy of taking center stage at your holiday table. Roasted with fresh thyme, rosemary, parsley, and red wine, this is a rich main course that is sure to keep guests coming back for seconds.
Pack a little extra flavor into your weeknight salads with fresh mint! This creamy dressing combines the zing of fresh garlic, lemon juice, and spicy chile with the coolness of mint and yogurt. Toss it with roasted chicken from the super market, pre-washed and packaged salad greens, and your favorite seasonal veggies for a quick, healthy, and delicious weeknight meal.
This smoked pork tenderloin is a great way to use up leftover herbs that are a little past their prime. And because pork tenderloin is such a lean, tender cut of meat, smoking it isn’t an all day process. The sage really permeates the meat during the smoking process and provides flavorful backbone to this dish, but the other herbs add a great depth of flavor too. Try using this smoking technique with other lean meats such as salmon for great results!
A pretty pie packed full of summer vegetables, this pizza comes together quickly with store bought pizza crust, pre-shredded cheese, and corn cut fresh from the cob. Fresh summer ripened tomatoes stand in for sauce, and fresh basil and arugula add spice and kick. Bake it up and slice it any way you want–this is as easy, relaxed, and flavorful as summer pizza was always meant to be.
This recipe is adapted from Yotam Ottolenghi and Sami Tamimi’s cookbook Jerusalem. It’s a delicious vegetarian main or a fancy summer vegetable side. Combining Middle Eastern flavors like cumin and coriander, fresh cilantro and parsley, raisins and green olives, it’s a festive way to enjoy the end of summer bounty of eggplant.
