
Summer Butter Beans
Don’t be fooled by the humble butter bean: This dish is served with a serious citrus zing and fresh herbs that make it perfectly versatile for summer sides, summer snacks, summer breakfast (on crusty toast!). . .
Mains
These Chicken Sausage Greek Bowls combine grains, veggies, and protein for a bowl as bright and beautiful as the Greek Isles in July. Portion them out, and lunch prep for the week is done.
Servings: 4
Time: 25 mins
To make tzatziki sauce:
Use a box grater or food processor to chop or grate cucumbers. Toss the grated cucumbers with 1/2 tsp salt; in a thick napkin or cheesecloth to squeeze out as much liquid as possible.
In a large mixing bowl, mix garlic with remaining 1/2 tsp salt, white vinegar, and olive oil.
Add the grated cucumber to the bowl, and stir in yogurt, white vinegar, pepper, and herbs. Cover and refrigerate for 30 mins or more to thicken.
To prepare Greek bowls: Put 1/2 cup rice at the bottom of each dish or container, followed by sausage, tomatoes, and cucumbers. Top with pickled onions, feta, and olives, with pita chips on the side. Divide tzatziki into small dressing containers on the side for serving.
Don’t be fooled by the humble butter bean: This dish is served with a serious citrus zing and fresh herbs that make it perfectly versatile for summer sides, summer snacks, summer breakfast (on crusty toast!). . .
This three-ingredient cocktail doubles as a fresh dessert, palate cleanser, and digestive aid to loosen the stomach after eating—hence its name, said to come from the Venetian word for “untie.” Our spin features lemon sorbet, homemade limoncello, and prosecco.
In the mood for a cold entree but bored with the usual torn lettuce? Try our Crispy Rice Salad, featuring cucumber and edamame, topped with rice fried to the perfect crunch (tip: use leftover rice that’s been sitting in the fridge!), and the peanut sauce you will make again and again.