Blackberry Buttermilk Scones
Whether pronounced SKON to rhyme with "gone" or with a long O to rhyme with "cone," this is the everyday breakfast fare of rural Ireland. The old recipes, like this one, are unfussy. You don't see a lot of farmers grating frozen butter or chilling their mixing bowls. But variations, such as brown bread scones, oatmeal scones and even fried potato scones, abound. It's hard to beat this version made with fresh blackberries and tangy buttermilk.
Garlic-Roasted Pork Loin with Salsa Verde
Slivers of garlic add major flavor to roast pork in this simple main dish recipe. Pair it with a zesty fresh green salsa and you'll be serving a winner for dinner.
Nothing goes to waste in this twist on eggplant Parmesan, as the scooped-out zucchini flesh gets mixed into the meat sauce. Use long, straight zucchini for this dish, which are easier to hollow out for stuffing.
Vegetarian Niçoise Salad
This vegetarian take on a traditional Niçoise salad omits the fish and piles on plenty of vegetables.
Vegetarian Collard Greens with Shiitake Mushrooms
Collards are related to cabbage and have sturdy, thick leaves that hold up well to cooking. They pair well with strong flavors such as garlic, cayenne, and ham or bacon. This vegetarian take on traditional collard greens gets a boost of savory flavor from shiitake mushrooms.