Eggplant's meaty texture is a delicious vegetarian stand-in for the lamb that typically fills a gyro sandwich. The vegetable absorbs the lemony-herby-spicy marinade like a sponge, so if you have time, let it marinate for the full day.
If you are looking to start fermenting your own vegetables, the Korean dish kimchi is a great place to start. It's easy to make, and fermentation takes just a few days. Once you have kimchi on hand, serve this healthy dish along with any meal, as an ingredient in stir-fries, stews, savory pancakes and more, or as a condiment to liven up grain bowls, tacos, sandwiches—and the list goes on!
Chutney is a spicy-sweet-sour condiment made with fresh and dried fruit, sugar, vinegar and chiles. Try the combination of nectarines and dried cherries or blueberries and dried apricots or cherries and golden raisins. Serve alongside simple roasted meat or pan-seared tofu steaks.
A gyro is a Greek sandwich made of thin slices of roasted meat, served on pita bread with a cucumber-yogurt sauce. In this recipe, lean ground beef is seasoned with oregano and marjoram, pressed into a loaf pan, baked and thinly sliced to fill the pita.
In years when hot peppers, like habaneros, grow in abundance, the best solution is to make a sauce that uses lots and can be shared or frozen for the cold winter nights ahead. The natural sweetness of peaches and carrots balances the heat of the chiles, while lime and vinegar add tang. Drizzle it over tacos or use it to marinate chicken wings.
Give some zing to your traditional cranberry sauce recipe by adding jalapeño and lime. This healthy, homemade cranberry relish pairs beautifully with turkey, but also works just as well as a spread for sandwiches or even as a taco topping.
Skip the takeout and make these easy, healthy gyros at home. Lean chicken breast is flavored with classic gyro seasonings and tucked into a whole-wheat pita with veggies and a cool tzatziki sauce. Look for tzatziki--Greek cucumber-yogurt sauce--near other prepared refrigerated dips like hummus and salsa.
Fruit butter is made by cooking down the fruit mixture until thick and sticky instead of adding pectin to set the mixture as you do with jam. Spread on whole-grain toast or stir into plain yogurt. We prefer to peel stone fruit, such as apricots, nectarines, peaches, and apples and pear for this recipe. If you're making a butter with “seedy” berries, such as blackberries, raspberries or even blueberries, you can puree the butter and pass it through a sieve for the smoothest result. Try the combination of blueberries with lime juice and zest or plums with orange juice and zest.
Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickled cucumbers have the perfect balance of sour and sweet—though closer to a "bread and butter" taste, these quick pickles still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.
With just a few minutes of preparation, you can make this gorgeous grape chutney recipe to serve with roast pork or chicken or to use as a sandwich spread. Purple grapes give it the richest color, but red grapes taste and look great too.
The easiest, fastest way to boost a simple dish? Keep a jar of flavor-packed pickle on hand. A perfect combo of sweet and sour, this chunky tomato-pepper relish, aka "pea helper," dresses up a bowl of black-eyed peas, crowder peas, lima beans--any old legume you can think of. Hence the nickname! This makes the perfect hostess gift because it's unique and versatile. And let's face it, who doesn't want their beans to be more exciting?
Take a detour from traditional cranberry sauce and try this recipe that combines fresh cranberries with sweet dates, sage and orange. You can make this no-cook cranberry relish in less than a minute in the food processor. It's a divine accompaniment to roast turkey and perfect on a turkey sandwich as well.
You will be amazed at how easy it is to make your own Sriracha sauce with fresh chiles. Normally Sriracha is fermented, a process which takes days. Here, we've shortened that method but added molasses to get strong, bold flavor. If you have an abundance of chiles in your garden or see them at the farmers' market, this is a great way to take advantage of the bounty. Be sure to wear disposable food-handling gloves while handling the chiles!
A homemade simple syrup fragrant with delicate rose petals is an easy way to elevate cocktail hour. Find dried rose petals online, or in the bulk herb section of well-stocked supermarkets and natural-foods stores.
New Mexican chef Jonathon Perno shares his favorite raw sauce of bracing cranberries tamed a bit with apple and sugar. The orange goes in unpeeled so it adds both juicy sweetness and the essential oils from the skin. This relish complements any roast turkey but makes a great match for the complex flavors in Perno's chile-glazed bird (see Associated Recipe).
This delightful vegetarian sandwich boasts tons of flavor from the yogurt sauce and quick-pickled veggies, and it's only 400 calories! You can make the pickled vegetables, falafel mixture and tzatziki sauce ahead of time for easy meal-prep lunches or dinner later in the week.
The simplest way to prep artichokes: cook them whole and eat your way to the tender heart leaf by leaf. And since these artichokes can be made ahead and served at room temperature, they're also perfect for entertaining.
Our creamy, slightly spicy sauce pairs perfectly with this crispy coconut shrimp. The unsweetened coconut flakes get crunchy in the oven for the fried taste you love without the oily mess, plus they're better for you, too.
Love steak fries? Try these sweet potato wedges with a honey mustard dipping sauce. They're pre-cooked in the microwave, then seasoned with salt and paprika and on your plate after less than 10 minutes under the broiler.
Salsa macha is a spicy condiment from Mexico, specifically the Veracruz region, made primarily of dried chile peppers and nuts and/or seeds. You might find a few variations across Mexico, but this one has straightforward simplicity and easy-to-procure ingredients. Also, the use of dried chipotles means it has some intense heat. Use salsa macha as a dip for chips, dollop it onto grilled fish, or stir it into other salsas, guacamole and even stews.
This recipe combines two popular components of Greek cuisine: souvlaki and tzatziki. Souvlaki consists of skewered, grilled meat, and tzatziki is a yogurt-based sauce traditionally served with grilled meats.