A nontraditional chicken salad with bright flavors of the Middle East features pomegranate molasses and harissa, two ingredients you might want to add to your pantry.
Use this spread on sandwiches or bruschetta, or dip your veggies. Nobody will know they're eating dark leafy greens!
Mildly spicy zucchini and tomato stew with garlic and fresh mint. Vegan and gluten-free.
Roasted vegetables, with or without chicken or shrimp, tossed with couscous and olives. Serve it warm or chilled.
A slow-cooker adaptation of our favorite garlic chicken on skewers. Pile the shredded chicken into a pita with lettuce and tomato.
The classic combination of tomato and basil perks up plain hummus. Spread it on crackers or pita bread.
Roasted chickpeas aren't my favorite, but here they're served with raisins and mint, and they'd be a great vegan and gluten-free lunch.