This salad is a favorite of guest writer, Lauren Hidalgo, and is delicious when summer fruit is at its peak. If you’ve never used halloumi, you are in for a treat. This mild tasting Greek cheese has a high melting point that makes it perfect for grilling. Look for it at Whole Foods or a market specializing in Middle Eastern foods.
This recipe was adapted from Bon Appetit magazine by guest writer, Lauren Hidalgo.
I first made this recipe a few years ago, after a farm box arrived with fava beans, and I didn’t know what to do with them. Although it does involve some time to shuck, cook, and skin the fava beans, you’ll find the results well worth the effort. When fava beans are not in season use frozen edamame.
Whether you call them spring rolls, summer rolls or even plain old salad wraps doesn’t really matter—unless you feel the need to be culturally precise. Whatever name you choose, Vietnamese-style rice paper wraps are an irresistibly fun and tasty, hands-on approach to pushing fruit and vegetables. Call it sneaky if you want, but what kid (or adult) doesn’t embrace the idea of choosing the food on their plate—and having the chance to play with it, too? Pull out all the veggies, Mom. This is the day you’ve waited for.
This dish was inspired by my friend, Jane’s trick of puréeing sun-dried tomatoes with oil and vinegar for a bold, flavor-packed dressing that livens up simple lentils. Even those who dislike the chewy texture of the dried fruit will love this zippy salad. Vary the vegetables as you like. Add chopped celery, fennel or radishes, or a handful of fresh herbs such as parsley, basil or dill. Omit the feta for a vegan option. Use brown or green lentils that remain whole with cooking, such as Spanish Pardina lentils or French lentilles Du Puy.
This recipe is adapted from Yotam Ottolenghi’s vegetarian cookbook, Plenty. We’ve reduced the garlic and lemon juice slightly from the original recipe. The parsley oil can be served in many ways, but the one we like the best is parsley oil on sliced, toasted baguette with roasted baby tomatoes. This would make a great appetizer. Another way to use the parsley oil is on Smashed Roasted Potatoes. This recipe is good for a nice, acidic pop to complete a dish. Try substituting other seasonal herbs, such as basil, cilantro or arugula.
This recipe was photographed and tested by Emma P, Ashley J, Ariana C and Katelyn E—7th graders at The Girls’ Middle School.