Simmering asparagus briefly in well-salted water is the way for first-of-the-season asparagus. A stellar first course or a light lunch.
Sweet peppers seem destined for stuffing, given their shape and hollow interior. There are all kinds of delightful sweet peppers available, in every color and size. I found some diminutive, colorful Gypsy peppers at the market one day and came up with this dish, which actually qualifies as dainty and delicate.
No Southern food spread of any kind—funeral, baby shower, wedding party, holiday celebration, or tailgate—would be complete without a tray of stuffed eggs.
The yogurt and assertive spice combination give the cauliflower an enormous depth of flavor and a really rich texture. For a complete meal, serve this with white or brown rice, quinoa, or warm flatbread and a platter of sliced cucumbers that you’ve drizzled with lemon juice and sprinkled with salt.
This light dish, perfectly portioned and wonderfully herbaceous, works as a fresh appetizer, starter, or alongside a grilled steak, pork chop, or steak.