By. Robert j. Maatthews
A plate of Simple Cabbage Salad on a pink stone surface with tools for serving.
Greg Dupree is a photographer, Ruth Blackburn is a food stylist, and Julia Bayless is a prop stylist.
The feta and lemon in this cucumber and chickpea salad make it tangy and cool.
A fresh plant like oregano, parsley, or chives will work well in its place. We love the grassy taste of dill.
This cucumber-yogurt salad is great with a main dish of meat or fish, and it's also great as a filling for pita bread.
You can serve this as a dip if you grate the cucumbers instead of cutting them up.
Koginut squash is a one-of-a-kind cross between kabocha and butternut squash.
It is smooth and soft like kabocha squash but tastes rich and sweet like a butternut.