Grilled New Potatoes with Lemon-Garlic Aioli and Chives
This side is reminiscent of a warm German potato salad but with a decided Mediterranean accent.
Grilled and Marinated Zucchini and Yellow Squash
Chef Bobby Flay notes, "It's amazing how a quick and simply marinade can change the flavors of zucchini and yellow squash. This lemony-peppery mixture really wakes them up."
Self-Braised Escarole with Garlic and Golden Raisins
Adding raisins to escarole gives a little sweet with the sharp-flavored vegetable.
Sweet Pea Soup with Mint Pesto
Fresh green peas make this a stellar spring soup. Frozen peas will work, too.
Penne with Spinach, Olives and Sun-Dried Tomatoes
Penne gets a veggie-ful Mediterranean treatment with a spicy red pepper kick in our quick and easy pasta toss.
Angel Harvest Vegetable and Potato Soup for a Crowd
Need to feed a crowd? Try the 5-gallon version of Helen verDuin Palit's Vegetable and Potato Soup.