more veggies, please!

20 minutes – serves 6 2 pita breads 2 cloves garlic, crushed juice of 1 lemon 2 tablespoons extra virgin olive oil 1 teaspoon salt ½ teaspoon cumin 1 teaspoon sumac powder, plus more for garnish 1 teaspoon pomegranate molasses 2 heads Romaine lettuce 2 plum tomatoes, diced 1 large or 2 Persian cucumbers, diced ½ small red onion, thinly sliced ½ bunch radishes, thinly sliced ½ bunch fresh mint leaves, chopped 1. Preheat oven to 400ºF. Split each pita into halves, along the side seams. Stack the halves, textured side up, and slice into 6 triangles. Toss onto a baking sheet and toast in the oven until golden brown and crisp. 2. In a large salad bowl, mix garlic, lemon juice, olive oil, salt, cumin, sumac, and pomegranate molasses. Whisk together to make dressing. 3. Remove Romaine lettuces’ outer leaves, and trim dark ends. Wash and dry with a dish towel. Cut Romaine leaves into thirds lengthwise, then turn and chop crosswise into bite-size pieces. 4. Add lettuce, tomatoes, cucumbers, oni...

25 min - serves 4 2 tablespoons fresh lime juice 1 small chile serrano, seeded and finely chopped 1 ½ teaspoons honey ½ teaspoon cumin ½ teaspoon coriander ¼ cup vegetable oil Kosher salt and freshly ground pepper 4 cups fresh corn kernels (from 4 ears) 1 bunch radishes, halved and thinly sliced crosswise ¼ cup coarsely chopped cilantro ¼ cup coarsely chopped flat-leaf parsley ¼ small red onion, thinly sliced 1. In a blender, puree the lime juice, chile, honey, cumin and coriander. With the machine on, add the oil. Season with salt and pepper. 2. In a large bowl, toss the corn with the radishes, cilantro, parsley, red onion and dressing. Season the salad with salt and pepper, transfer to plates and serve.