Be Good Bad Recipes Simple Feast

Savoy Cabbage Salad with Sambhar-Seasoned Almonds

A bright, cooler weather salad made with cabbage, spinach, mint, and dates.

Stewed Lentils with Oven-Roasted Cabbage

A hearty dish of oven-roasted cabbage folded into lentils simmered in onion, garlic, tomatoes, thyme, and rosemary.

Apple Chutney

Cooler autumn days mean a greater availability of crisp, juicy apples to make this five-spice flavored chunky chutney.

Yellow Beet and Herbed Crouton Salad

A salad of roasted yellow beets tossed with herbed croutons that nods to the Italian bread salad, panzanella.

Zucchini-Apple Salad with Salty-Toasted Walnuts

The salty-toasted walnuts are the special something in this salad of arugula with sliced zucchini and apple drizzled with our lemon dressing.

Pickled Radishes

Radishes in a simple brine are a quick addition to your pickle pantry.

Kale Condiment

After you have mixed up a batch of quick pickled radishes, mix them with sautéed kale and lightly toasted buckwheat groats for a different side dish or condiment.

Plum Compote

When plums are at their peak, make this chunky compote flavored with mirin and coriander.

Cucumber Relish

This cucumber relish balances warming, semi-sweet nutmeg with slightly bitter dill in a cucumber relish that perfectly bridges the gap between summer and fall.

Garlic-Parsley Butter

This butter is delicious on so many things, but a go-to for garlic bread. Spread on bread and toast in the oven or grill the bread and spread the butter on afterward.

Pan-Fried Zucchini

The secrets to this recipe are to not overcook the zucchini and to top them with a lemony mix of olives and artichokes.

Couscous and Marinated Chickpeas with Tomato Vinaigrette

This sweet and tangy summer salad recipe of couscous and marinated chickpeas with tomato vinaigrette is delicious both warm and cold. It can be can be spiced up a bit by substituting crushed red pepper flakes for the sweet ones in the chickpeas.

Lemongrass and Mixed Citrus Lemonade

This mixed citrus lemonade is super simple and a refreshing favorite at Simple Feast. Serve in a tall glass with lots of ice or as is, with extra rounds of citrus, or use it as the perfect mixer with a dash of rum or tequila.

Sichuan Broccoli

Broccoli and bok choy are both blanched, given a quick sear in a hot pan, then coated with a sauce studded with Sichuan pepper, which is both spicy and fruity in flavor.

Crispy Cauliflower (Chinese-Style)

The flavor-packed light batter coating bite-sized pieces of cauliflower is the key to this dish's success.

Pan-Fried Romaine Hearts with Caper Vinaigrette

Cooking lettuce can actually be delicious in this warm salad of caramelized pan-fried romaine hearts in a briny caper vinaigrette sprinkled with pine nuts.

Warm Potato Salad with Mustard Vinaigrette

This warm potato salad is comfortable at an outdoor barbeque or a more upscale evening meal. Potatoes are combined with snap peas, asparagus, and green onion, tossed with a mustard vinaigrette and parsley, then finished with fresh basil leaves.

Radicchio and Shaved Cauliflower Salad

A crisp salad of thinly sliced radicchio, shaved cauliflower, and black olives tossed in our signature lemon dressing and sprinkled with salted almonds.

Goma Dressing

Goma dressing is a wonderful blended Japanese dipping sauce made from toasted sesame seeds, miso, soy sauce, mirin, and lime juice among other things.

Pan-Seared Cabbage with Parsley Vinaigrette

Crisp, quickly pan-seared cabbage, tossed in a parsley vinaigrette, and topped with buckwheat groats is the perfect accompaniment to our Vegan Irish Stew and other hearty soups and stews.

Vegan Irish Stew

A hearty, no meat Irish stew, loaded with potatoes and root vegetables in a stout-based gravy.

Sesame-Onion Crumble

This is a terrific topping to add flavor and crunch. Use it on soups and sandwiches like a warm tomato soup and a roasted vegetable bánh mì.

Sesame-Tahini Pickled Carrots

These pickled carrots are a great addition to a pita stuffed with hummus or as part of a larger mezze platter. Think hummus, falafel, zhoug, raw vegetables, and naan seasoned with za’atar or simply with salt and pepper.

Zhoug

Zhoug is a vibrant blend of herbs and spices used as a dip, mixed into grains and pastas, dolloped onto vegetables, as a spread in wraps and sandwiches, or eaten traditionally as a side to falafel with hummus.

Hummus

Who doesn't need a go-to hummus recipe? You'll reach for this one to make a quick snack with raw vegetables or pita chips or to serve as part of a mezze platter to enjoy with family and friends.

Cellophane Noodle Salad

A delicious salad of cold cellophane noodles tossed in a sweet chili-soy glaze, mixed with crisp bok choy, haritcots verts (or green beans), and cucumber, then sprinkled with chopped cashews and mint leaves.

Pickled Red Onion

Pickled red onions are one of those simple things that make a big difference if you have them on hand. Enjoy them mixed into mayonnaise or on their own, topping a sandwich or salad.

Dukkah

Dukkah is an Egyptian spice blend made from nuts and seeds. Ours is a mix of sunflower seeds, hazelnuts, sesame seeds, fennel seeds, cumin seeds, and other spices.

Easy Pickles

This recipe for non-dill pickles features ribbons of cucumbers in a simple pickling mix with bay leaves and peppercorns.

Roasted Corn-Red Pepper Burgers with Fajita-Spiced Mayo

We love these roasted corn-red pepper burgers with our fajita spiced mayo studded with pickled red onion, but if you’ve already got the burgers, just make the mayo!

Red Bell Pepper Salsa

Sometimes you need a fresh salsa recipe, even in the colder winter months when tomatoes aren't at their freshest. This one uses bell peppers rather than tomatoes, and is really delicious any time of year.

Mango-Apple Chutney

The sweet and tangy combination of mango and apple, studded with ginger is terrific in a chutney. Serve this one either chunky or smooth.