Panzanella salads are a great way to use up the last of that loaf of crusty bread. Change it up as summer progresses by tossing in other vegetables or herbs. Just don’t skip the tomato: It helps soften the bread.

Yield: 2 servings Time: 40 minutes Ingredients: 1 (5-ounce) log goat cheese 1/3 cup hazelnuts 1/2 cup plus 2 tablespoons extra virgin...

Yield: 6 servings Time: 15 minutes Ingredients: 1/3 cup mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon lime juice (from 1 small...

Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds.

This vegetarian sheet-pan dinner features briny feta cheese, chickpeas and vegetables all roasted on a single baking sheet for easy cleanup. The feta cheese softens but holds its shape in the oven. Aleppo pepper is mild and sweet. If you don’t have Aleppo pepper on hand, sweet paprika can be used in its place.

Yield: 1 serving Time: 5 minutes Ingredients: 3 cups bite-sized pieces chopped kale 2 tablespoons honey-mustard vinaigrette 1 2.5-ounce...

Easy, healthy salad great for busy nights during the week.

YIELD: Serves 6 INGREDIENTS: 1/3 cup chopped almonds (1 1/2 oz.) 2 tsp. vegetable oil 1/2 cup chopped onion 2 Tbs. minced fresh ginger 1...

Sais good for five days in the refrigerator..... 1 cup dried chickpeas, soaked then cooked until very tender, or two 15-ounce cans...

YIELD: Serves 6 to 8 INGREDIENTS: Vinaigrette Dressing: 3 tablespoons red wine vinegar 1 tablespoon finely chopped shallot 1/2 teaspoon...

YIELD: Serves 6 INGREDIENTS: 2 tablespoons rice vinegar 1 1/2 tablespoon low-sodium tamari 1 tablespoon honey 3 cups shredded carrots...