Insalata di Mare (Italian Seafood Salad)

Italy's classic light, bright salad of gently cooked and marinated seafood, including shrimp, squid, scallops, and mussels, with lemon juice, olive oil, parsley, and subtle spices.

Salmon, fennel and couscous

Crispy skin salmon with roasted fennel and a Middle Eastern inspired couscous is the ultimate midweek dinner. 

Pea, Olive, and Preserved Lemon Salad

In this easy salad, sweet peas meet briny olives, preserved lemon, and the sharp, intense flavors of ground ginger and turmeric.

Fennel Salad

Fennel Zucchini Ribbon Salad with Mint - one of my "go to" salads that takes minutes to prepare. Wonderfully refreshing, and something a little different from the usual!

Arugula, Fennel, and Green Lentil Salad from 'River Cottage Veg'

As Hugh Fearnley-Whittingstall grumbles in River Cottage Veg, arugula has become too popular for its own good. His arugula-fennel-lentil salad is an attempt to celebrate the green on its own merit. Earthy lentils and the crunchy, anise notes of fennel do indeed balance the peppery lettuce, and bright lemon zest enlivens the mix.

Mediterranean Pearled Couscous Salad with Lemon Vinaigrette

This 30 minute, meatless pearled couscous salad with Feta and lemon vinaigrette is perfect for a light dinner or as a summer side dish. Great for picnics!

Italian Seafood-Salad Pasta Salad With Vietnamese Noodles

Two classic dishes—Italian-style seafood salad and refreshing pasta salad— collide in this perfect summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure seafood-salad bliss.

Fennel, Orange, and Roasted Pepper Salad

This is a simple salad, but it's all about playing off the different flavors of Tasmanian pepper, soaked in the dressing before serving. Raw fennel's complex sweetness and astringency highlights the spice's fruitiness and pepper-like bite. Oranges magnify its hints of bright fruits and flowers, while smoky roasted red pepper lets the spice's earthiness shine. The bed of arugula gives the salad body, and its bitterness does well with Tasmanian pepper's juniper-like alpine qualities.

Roasted Brussels Sprouts With Pomelo and Star Anise From 'Plenty More'

Roasted Brussels sprouts were a thing of beauty in my book already, but in his book, Plenty More, Yotam Ottolenghi created a masterpiece with them, and they're unlike any roasted Brussels sprouts I've ever had.

Spaghetti Squash Slaw With Mint, Hazelnuts, and Pomegranate

A light and fresh side dish perfect for autumn and winter.