Alex Lau
These fillings would also work wrapped up in a tortilla or lavash.
Elegant and simple to prep ahead, this classic brunch dish gets its savory backbone from sautéed leeks.
Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.
Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.