This recipe involves pan-frying a veggie-packed pancake and dipping it in your sauce of choice. They're crispy on the outside, tender in the middle, and an incredible, hardy vegetable-based side.

Tabbouleh is our absolute favorite way to use a big mix of fresh herbs that have been sitting in the fridge a little too long. It's basically a fresh herb salad with tomatoes and bulgur. Super refreshing, and a total flavor bomb.

This 30-minute, one-pan burst cherry tomato and butter bean dish is make for that moment when cherry tomatoes are finally in season, full-sized slicers aren’t quite ready yet, and you’re craving that fresh-cooked tomato flavor.

I love this salad because it’s super simple: cucumbers, cherry tomatoes, onion, olives, feta, and a simple Greek vinaigrette. It takes about 15 minutes and keeps well for 4–5 days, so it's a great one to make ahead and use as a side all week.

Sundried tomatoes, fresh basil, and alliums give this dish a depth of flavor that is so satisfying yet so easy to put together on busy nights.

Creamy whipped feta on a platter, topped with tangy marinated beets, crunchy pistachios, a drizzle of honey, fresh dill, and a little heat from red pepper flakes. It looks impressive. It tastes amazing too.