Puréed pumpkin lightens up an otherwise-classic dip recipe.
Pistou is the Provençal version of pesto. Minus the nuts and cheese, the condiment is stirred into hot soups just before serving or used as a bread dip. Here we’ve used cilantro instead of the traditional fresh basil to create a sauce that complements Southwestern and Asian dishes just as well as it does Mediterranean recipes.
Quinoa lends itself well to the herbs and citrus of tabbouleh, and packs more plant protein than the traditional grain used, bulgur wheat. Taste and adjust the seasonings before serving the salad, as the grains may absorb some of the added flavor.
Fresh cherry tomatoes and spinach add bright color, flavor, and body to this Mediterranean-style dish.
If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling. You don’t have to parboil jarred grape leaves, but a quick dip in boiling water tenderizes them and removes some of their saltiness.
Three Mediterranean pantry staples—tapenade, hummus, and herbes de Provence—are used to make these individual appetizers that got high marks from the VT staff. Serve on a bed of greens dressed with balsamic vinaigrette, and follow with a vegetable-laced stew.
This updated version of a classic French terrine brings back the flavors of summer in a way that doesn't feel out of place on a harvest table. Agar powder, a vegetarian substitute for gelatin, is available at natural-food stores and Asian markets. Garnish with Parsley-Garlic Crème.
A Spanish delicacy with a gumdrop-like texture, membrillo is traditionally served with manchego cheese.
This party-worthy dip doubles as a delicious sandwich filling.
There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.
When allowed to reduce or cook down, balsamic vinegar becomes slightly sweet and thick. Here, it adds full-bodied flavor to light, crunchy appetizers.