Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.
Lighter fare is often the way to go as temperatures climb, but that doesn’t mean you have to settle for a regular sandwich or a boring salad. Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways.
This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie’s Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings. Or, if a quick and easy salad calls your name for an outdoor meal, this Tossed Bean Salad with Lemon Vinaigrette requires only READ Bean Salad, mixed greens and a handful of other ingredients.
Tossed Bean Salad with Lemon Vinaigrette
Prep time: 15 minutes
- 1 can (15 ounces) READ 3 or 4 Bean Salad
- 2 tablespoons lemon juice or white wine vinegar
- 2 tablespoons olive oil
- coarsely ground black pepper, to taste
- 1 package (about 10 ounces) mixed salad greens with carrots
- 4 slices bacon (about 1/4 cup), cooked crisp and crumbled (optional)
- shaved Parmesan or Asiago cheese (optional)
- Drain bean salad well; in small bowl, reserve 1/2 cup liquid.
- To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.
- Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.
Variation: Top salad with sliced grilled chicken then top with cheese.
Recipe courtesy of eazypeazymealz.com
Prep time: 20 minutes
- 1 jar (16 ounces) Aunt Nellie’s Pickled Beets and Onions
- 1 medium eggplant
- 2 teaspoons salt, plus additional, to taste, divided
- 1 cup vegetable oil
- 4 hard-boiled eggs, sliced
- pepper, to taste
- 1 1/2 teaspoons za’atar, plus additional for serving, divided (optional)
- 1/2 teaspoon sumac, plus additional for serving, divided (optional)
- 1 cucumber, diced
- 3 Roma tomatoes, diced
- 1/3 cup fresh parsley, finely chopped
- 1/2 lemon, juice only
- 4 whole-grain pita breads with pockets
- 1/2 cup hummus
- 2 cups shredded red cabbage
- 1 medium green bell pepper, thinly sliced
- 1/4 cup Amba pickled mango sauce (optional)
- 1/4 cup tahini
- Drain beets and onions; set aside.
- Wash eggplant. Slice into 3/8-inch-thick pieces. Place slices on cooling rack. Add 2 teaspoons salt to slices to draw out extra moisture. Let sit 10 minutes. Pat extra moisture off.
- In large 14-inch skillet, heat vegetable oil over medium heat. Once oil is hot, place eggplant slices in oil; fry until browned, about 3 minutes per side, in batches of four pieces. Place on paper towel-lined plate to absorb additional oil.
- Season hard-boiled egg slices with salt and pepper, to taste. Season with 1/2 teaspoon za’atar and sumac, if desired. Set aside.
- To make salad: In medium bowl, combine cucumber, tomatoes, parsley, lemon juice and remaining za’atar. Set aside.
- Gently slice one end of each pita and open pocket. In microwave on high, heat pitas 10 seconds. Place equal amounts fried eggplant in each pita. Spread 2 tablespoons hummus in each pita. Gently layer one-fourth of egg slices, beets and onions, cabbage, Israeli salad and green peppers in each pita.
- Drizzle each sabich with about 1 tablespoon amba sauce, if desired, and 1 tablespoon tahini. Season with additional salt and pepper or sumac and Za’atar, if desired.