A summer staple from the coastal town of Antakya, this light stew is a favorite of Musa Dagdeviren's wife, Zeynep, who was born there. To keep the textures and flavors of the vegetables distinct, Musa layers the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. The stew is best when made ahead and allowed to mellow for at least a few hours.
Harira is our favorite Moroccan soup, but we rarely have the hours it takes to simmer the lamb that's traditionally a part of it. With some trepidation, we developed this vegetarian version—and it knocked our socks off. Top each serving with a squeeze of lemon juice and a sprinkling of chopped dates for a real Moroccan feel.
Delicious and nutritious, this dish was a favorite of the kids who participated in the junior chef classes I taught at my church. The recipe encouraged creativity and healthy eating as students designed their own salsa bowls using whole grains, vegetables and lean protein. —Jean Gottfried, Upper Sandusky, Ohio
Treat yourself to homemade meatballs, already simmering in sauce, at the end of a busy day. —Suzanne Wagg, Madison, Maine
Harissa adds a subtle heat and complements the marinara in this soup studded with broken lasagna sheets, Italian sausage, and creamy ricotta.
Chicken bouillon, tomato, onion, and toasted noodles give this Mexican soup extra umami.
Fruity and flavorful, these hefty grab-and-go handfuls are quick to assemble, easy to handle and low in calories. We often take them in a cooler to the local stock show and eat them in the stands. Everyone seems to love them! —Bobbie Keefer, Byers, Colorado
This savory turkey enchilada recipe will fill a hungry family and then some. Yet one more delicious way to use that leftover turkey!
My granddaughter shared these baked turkey strips with me. With a plum dipping sauce, they're just the thing for a light supper. —Agnes Ward, Stratford, Ontario
