European

Sliced tomato makes a colorful addition to this classic Greek yogurt sauce. It's a refreshing accompaniment to lamb.

When cooked long enough, the squash gets jammy and saucy, ideal for coating big pieces of pasta, like paccheri or ziti.

Grilled lemon slices add bright, sweet, and smoky flavor to a salad of charred broccolini and kale—the perfect complement to rich, juicy Italian sausage.

This simple pasta delivers big on bright summer flavor, and gives you a good excuse to work through some of that zucchini surplus.

If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe.

Mix chopped grilled scallions and jalapeño with fresh basil for a zesty, spicy, smoky sauce to spoon over charred lamb chops and store-bought polenta. Bonus: stir in a little yogurt and that sauce becomes a dressing for the accompanying salad.

This classic French dish is summer dining at its finest: no utensils required and it pairs very well with chilled rosé.

This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.

Very few people make their own gyro—it’s like making your own prosciutto or sausage. Homemade gyro makes a statement about how much you care about your food, and we are very proud of the gyro we make at Kefi.

Recipe Adapted From: 'How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food' by Oscar Farinetti

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.