Spinach-Quinoa Salad with Cherries and Almonds

Perfect for picnics because it's filling and won't get soggy. Also works well with couscous or bulgur.

• 1/4 cup sliced almonds
• 1 1/2 cups quinoa, rinsed and drained
• 2 cups spinach leaves
• 2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
• 1 cucumber, peeled, seeded, and cut into 1/3-inch dice (about 1 1/2 cups)
• 1 15-oz can chickpeas, rinsed and drained
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup plain low-fat yogurt
• 3 T. olive oil
• 2 T. fresh lemon juice
• 1 cloves garlic, minced (about 2 t.)

1. Preheat oven to 350F. Spread almonds on baking sheet and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.

2. Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid has been absorbed.

3. Remove from heat and cool, covered, in pot.

4. Cut spinach into chiffonade.

5. Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas, and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice, and garlic in a small bowl. Pour over salad and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.

Serves 6

Per serving: 352 cal; 11g protein; 12.5g total fat; 52g carb; 492mg sodium; 8g fiber

from Wild Oats magazine

Grilled Tuna Salad with Sun-dried Tomato Dressing

For the dressing

• 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• 2 tablespoons red-wine vinegar
• 1 tablespoon fresh lemon juice plus additional to taste
• 1/4 cup finely chopped drained sun-dried tomatoes packed in oil
• 2 plum tomatoes, seeded and chopped
• 1/2 cup olive oil
• 2 tablespoons sour cream
• 1/2 cup packed fresh coriander

• 10 cups loosely packed mesclun
• 1 cup cherry tomatoes, halved lengthwise
• 1 cup cooked fresh corn (cut from about 2 ears)
• two 1-inch-thick tuna steaks (about 1-1/2 pounds) olive oil for brushing the tuna
• nasturtium blossoms for garnish if desired

Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)

In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

Serves 4.

from Epicurious

Grilled Corn and Shrimp Salad

• about 12 bamboo skewers
• 4 ears fresh corn
• 1 large red bell pepper
• 1 pound jumbo shrimp (21 to 25)
• 4 scallions
• 1 tablespoon fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 pound baby romaine leaves or mesclun (mixed baby greens)
• optional: avocado, sliced

Prepare grill and soak skewers in water 30 minutes.

Shuck corn and quarter bell pepper lengthwise. Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill).

Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1 1/2 minutes on each side, and transfer to bowl.

Cut kernels from cobs into another large bowl. Peel bell pepper and cut into 1/4-inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.

Arrange greens on 4 plates and top with corn mixture. Drizzle salads with vinaigrette.

Makes 4 servings.

from Epicurious

Grilled Chicken with Shredded Mesclun Salad

• 1/2 cup fresh lime juice
• 1 tablespoon mild honey
• 1/2 teaspoon dried hot red pepper flakes
• 2 1/4 teaspoons salt
• 1 cup olive oil
• 6 chicken breast halves with skin and bones (3 lb total)
• 2 large tomatoes, cut into 1/2-inch pieces (2 cups)
• 2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
• 8 oz mesclun, thinly sliced (6 cups)
• 1 cup loosely packed fresh basil leaves, thinly sliced

Prepare chicken and salad: Whisk together lime juice, honey, red pepper flakes, and 3/4 teaspoon salt in a large bowl and add oil in a slow stream, whisking.

Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.

Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken. Put remaining lime vinaigrette in a small airtight container and reserve for lettuce wraps (recipe follows).

Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.

To cook chicken using a charcoal grill: Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

To cook chicken using a gas grill: Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.

Sear chicken on lightly oiled grill rack, covered with lid, turning frequently, until well browned, about 6 minutes total.

Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes.

Toss grilled chicken with lime vinaigrette: Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.

Assemble salad: Toss together mesclun, basil, tomato mixture, and salt to taste. Drizzle some lime vinaigrette from bowl over chicken and serve with mesclun salad.

Cooks' notes: If you aren't able to grill outdoors, chicken can be roasted, skin sides up, in an oiled foil-lined large shallow baking pan in middle of a preheated 500°F oven until skin is crisp and chicken is cooked through, 25 to 35 minutes total.

Makes 6 main-course servings.

from Epicurious

Mesclun Salad

• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sugar
• 2 tablespoons olive oil
• 5 ounces mesclun (8 cups)

Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.

Add greens to dressing and toss to coat. Serve immediately.

Makes 4 servings.

Variations: add 1-2 t. truffle oil or chopped truffle to vinaigrette

from Epicurious

Paella with Tomatoes

• 3 1/2 cups stock or water
• 1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
• Salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1 medium onion, minced
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• Large pinch saffron threads (optional)
• 2 teaspoons Spanish pimentón (smoked paprika), or other paprika
• 2 cups Spanish or other short-grain rice
• Minced parsley for garnish

1. Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.

2. Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.

3. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.

4. Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

Yield: 4 to 6 servings.

from Mark Bittman (The Minimalist) in the New York Times

Golden Couscous

• 2 cups low-salt chicken broth
• 2 T. golden raisins
• 1 tablespoon butter
• 1 cup sliced onions
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 cups whole wheat couscous (about 1/2 pound)
• 1/4 cup slivered almonds, toasted

Bring broth to boil in medium saucepan. Reduce heat to very low; cover to keep hot. Add raisins to plump.

Melt butter in heavy large saucepan over medium heat. Add onions; sauté until tender and light golden, about 8 minutes. (If you have time, caramelize onions for additional flavor.) Add turmeric and cumin; stir 1 minute. Add couscous; stir until coated with onion mixture. Mix in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 12 minutes. Fluff couscous with fork. Season generously with salt and pepper. Mound on platter. Sprinkle with almonds.

Variations: Add sauteed zucchini, eggplant, or bell pepper, shredded carrots, canned garbanzo beans, uncooked tomato, arugula or spinach, cooked butternut squash chunks, peas, crumbled feta cheese

Makes 3 servings.

Adapted from Epicurious