Pack this baby kale and cabbage salad with lots of mix-ins, and toss everything in a lightened-up Greek yogurt dressing. Main dish or side, depending on how much you add to it!
An all-purpose side dish (or make it a main course by adding some chickpeas, feta, chicken or shrimp), this orzo with slow-roasted or sun-dried tomatoes, lemon and parsley cooks in a skillet on the stovetop.
Risotto made with brown rice takes a bit longer to cook, so get your pressure cooker on for this recipe. Asparagus, mushrooms and toasted almonds bring out the flavor of the creamy rice.
Here's an easy salad that takes inspiration from Greece, Italy, France, the MidEast, and North Africa: a trip around the Mediterranean without leaving your kitchen!
Make this lemon, artichoke and shrimp risotto in the pressure cooker or on the stovetop. It's easy, with a can of artichoke hearts from the pantry.
Make this French-style beef stew ahead of time; like most stews, it's great on the day you make it, but it tastes even better the second day.
The difference between fresh-cooked and canned chickpeas is like night and day. Try this recipe using chickpeas made in the pressure cooker: fast, easy, fresh, with a robust flavoring from gremolata and olives.