Side

Make this roasted butternut squash ahead of time: It’s great at room temperature, and you’ll need the oven free to roast the potatoes.

It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.

If you like Greek yogurt, you’ll love labneh, especially in this dish.

Cooking the potatoes on a wire rack lets hot air circulate around them, so they get extra crisp.

Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.

Think of the crunchy, granola-ish sesame clusters as seedy croutons for this juicy and bracing salad.

Toasted walnuts go the extra mile in this simple but versatile side dish.

Fresh sardines are only sporadically available, so we’ve recommended using canned sardines here. By all means broil fresh sardines if your fishmonger has them. If you go with canned, spend a little money on them: Imported Portuguese and Spanish sardines such as Cole’s and Matiz taste much better than the grocery store staples. You could also use good-quality tuna—again, imported canned tuna, or line-caught albacore from the Western U.S., will taste best. A time-saving tip: Soaking the farro over.…

Orange-flower water can give even a simple fruit salad a faraway lilt, but adding too much of it leaves a dish tasting like old-fashioned soap. Use this ingredient with serious discretion—start with ⅛ tsp.

This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute regular lemon for the Meyer lemon, use less zest and juice: Regular lemons are more aggressive.

This can be made ahead and kept for 3–5 days in the refrigerator. As you go through the week, make sure to shake again to recombine ingredients. You can add a couple of drops of lemon juice to each salad you make to refresh the dressing.

Lentils and rice pair together beautifully, and this hearty version gets subtlety from a bit of saffron and cinnamon.

Perfectly roasted, caramelized, and the ideal base for our Red Pepper–Walnut Relish.