Half-moon Salad

Recipe: Half-moon Salad
From: Cuisine At Home; Weeknight Menus 2006
Total Time: 10 minutes
Serves: 4 as a topping to "Asian Pork Sandwich"
Nutrition: per cup: 33 cal, 0g fat, 7g carbs, 496mg sodium, 2g fiber, 2g protein

Ingredients:

1/4 cup rice vinegar
1 Tbs sugar
1 tsp salt
1 cup cucumber, seeded, thinly sliced into half moons (see photo below)
3/4 cup bean spouts
1/4 cup torn fresh cilantro leaves
1/4 cup torn fresh basil leaves
1 jalapeno, seeded, chopped
4 cups spring mix lettuce greens

Directions:

1. Whisk vinegar, sugar, and salt together until sugar is dissolved.
2. Cut cucumber into half moons by cutting cucumber in half length-wise. Then remove the seeds with a spoon. Lay seeded cucumber, flat-side down on cutting board and slice.
3. Toss vinegar mixture with cucumber, sprouts, herb leaves, and jalapeno; set aside.
4. Add greens just before assembling sandwich so that they stay crisp.

Lentil Salad

Brown Lentil Salad

Makes: Approximately 2 cups
Time: About 45 minutes with 1 hour chill

Ingredients:

• 1/3 cup uncooked lentils
• 1 1/2 cups water or vegetable broth
• 1 cup chopped parsley
• 1/4 cup prepared bulgur (soaking method works better)
• 1/2 cup carrots diced
• 1/4 cup red onion diced
• 1/4 cup feta cheese crumbles
• Juice of 1/2 lemon
• 2 tbs olive oil
• 1 tsp vinegar
• salt

Instructions:

1. Saute carrot in olive oil about 7 minutes. Add 1 1/2 cups water, 1/3 cup lentils. Simmer until water is absorbed and lentils are soft; about 20 minutes.
2. Chill prepared bulgur and cooked lentils until cool.
3. Mix all other ingredients in serving bowl. Add bulgur and lentils when they are cool. Chill for 1 hour before serving.

Tuscan Bean Pasta

Tuscan Bean Pasta


From: Cuisine at Home, Issue No. 69
Makes: 6 cups
Total Time: 30 minutes
Nutrition: per 1 cup with 1 tbs gremolata - 347 calories, 11g fat, 44g carbs, 6g fiber, 13g protein.

Ingredients:
For Pasta Salad

• 3/4 lb refrigerated or frozen filled pasta (ravioli or tortellini)
• 1/2 cup onion, diced
• 1/4 cup carrot, diced
• 1 tbs garlic, minced
• 1 tbs minced fresh thyme
• 1/4 tsp red pepper flakes
• 2 tbs olive oil
• 1 1/2 cups chicken broth (OR Vegetable Broth)
• 3/4 cup dry white wine
• 1  tbs fresh lemon juice
• 1 can cannellini beans, drained, rinsed (15 oz)
• 1 cup grape tomatoes, halved
• salt and pepper to taste
• 4 cups salad greens (escarole or spring greens mix)
• shredded Parmesan

For Lemon-Thyme Gremolata:

• 1/2 cup fresh bread crumbs
• 1 tbs olive oil
• 1 tbs minced fresh thyme
• 2 tsp lemon zest, minced
• salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions. Drain and set aside.
2. Sweat onions, carrot, garlic, thyme, and pepper flakes in oil in a large saute pan over medium-low heat until carrots are tender, about 15 minutes. Stir in broth, wine, and lemon juice, and bring to a boil. Add cooked pasta, beans and tomatoes, simmering just to heat through. Off heat, season with salt and pepper.
3. To serve, place 1 cup salad in each of 4 bowls. Top with broth, pasta, gremolata and Parmesan.
4. For the gremolata: toast crumbs in oil in a small nonstick skillet over medium heat until golden, stirring often. Transfer to a bowl and toss with remaining ingredients.

Country Dijon Potatoes

Country Dijon Potatoes

From: Cuisine at Home, Issue No. 66
Makes: 4 cups
Total Time: 1 hour
Nutrition: per 1/2 cup - 117 cal; 7g fat; 13g carbs; 1g fiber; 2g protein

Ingredients:

• 1 1/4 lb red potatoes, quartered
• 3 tbs shallots, minced
• 3 tbs white wine vinegar
• 2 tbs olive oil
• 1 tbs dijon mustard
• 1 tsp sugar
• salt and pepper to taste
• 3 cups arugula

Instructions:

1. Boil potatoes in salted water in a saucepan over high heat just until tender, about 8 minutes. Drain, rinse, then spread on a baking sheet and chill until completely cold (potatoes may be made up to 1 day in advance).
2. Whisk shallots, vinegar, oil, mustard, sugar, salt, and pepper together in a large bowl until combined.
3. Saute chilled potatoes in a cast iron skillet over medium heat in 1 layer until browned on 1 side, about 10 minutes. Stir potatoes and continue to brown and crisp, 10-15 minutes more. Toss warm potatoes with vinaigrette and arugula until coated.

Autumn Beet Salad

Autumn Beet Salad

From: Cuisine at Home, Issue No. 71
Makes: 9 cups
Total Time: 30 minutes + steaming
Nutrition: per cup - 92 calories; 6g fat; 9g carbs; 66mg sodium; 3g fiber; 2g protein.

Ingredients:

• 1 lb beets, peeled, halved if large
• 1/4 cup olive oil
• 3 tbs apple cider vinegar
• 1 tbs apple juice concentrate
• 1 tsp whole grain mustard
• 1 tsp caraway seeds toasted and crushed
• salt to taste
• 4 cups savoy cabbage, thinly sliced
• 2 cups fennel, shaved
• 1 cup fennel fronds, torn

Instructions:

1. Arrange beets in a steamer basket inside a pot with 1" of water in bottom (do not let the beets touch the water). Cover and steam over medium-high heat until tender, 35-40 minutes. Do not let water evaporate completely. Cut beets into wedges.
2. Whisk oil, vinegar, juice concentrate, mustard, caraway, and salt together in a bowl until combined.
3. Toss cabbage, fennel, and fronds with half of vinaigrette to coat; toss beets in a second bowl with remaining vinaigrette to prevent beets from staining the salad. Divide salad among plates; top with dressed beets.

Beet Tabbouleh

Beet Tabbouleh

From: Cuisine at Home, Issue No. 73
Makes: 8 servings (4 cups)
Total Time: 20 minutes plus soaking and cooking beets
Nutrition: per serving (1/2 cup)- 139 calories; 9g fat (2 sat); 4mg chol; 14 carbs; 73mg sodium; 3g fiber; 3g protein.

Ingredients:
For the Vinaigrette -

• 3 tbs lemon juice
• 2 tbs minced shallots
• 2 tsp honey
• salt and pepper to taste
• 1 tbs olive oil
• 1 tbs walnut oil (or additional olive oil)

For the Tabbouleh -

• 2 cups presoaked bulgur
• 1 cup diced cooked beets (5 oz)
• 1/3 cup each chopped fresh parsley and mint leaves
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled feta cheese

Instructions:

1. Cook beets and soak bulgur according to package directions.
2. Whisk lemon juice, shallots, honey, salt, and pepper together in a bowl. Drizzle in olive and walnut oils, whisking constantly until blended.
3. Add bulgur, beets, parsley, mint, and walnuts. Toss to coat with vinaigrette. Garnish salad with feta.

Barley-Brown Rice Salad

Barley-Brown Rice Salad

From: Cuisine at Home, Issue No. 81
Makes: 4 cups
Total Time: 25 minutes
Nutrition: per cup - 254 calories; 8g total fat; 0mg chol; 77mg sodium; 38g carbs; 6 g fiber; 6g protein

Ingredients:

• 1/2 cup dry regular or quick-cook barley
• 1/2 cup dry regular or quick-cook brown rice
• 1 cup diced cucumber
• 1 cup packed fresh basil leaves
• 1/4 cup hazelnuts
• 2 cloves garlic
• Zest and juice of 1 orange
• 2 tbs extra-virgin olive oil
• 1/8 tsp salt

Instructions:

1. Cook barley and brown rice according to package directions. After cooking, rinse grains under cool water; set aside in a colander to drain.
2. Pulse basil, hazelnuts, garlic, zest, and juice in processer or mini food chopper until finely minced. Drizzle in olive oil and continue to pulse until pest is blended; season with salt.
3. Toss grains with cucumber and pesto until coated. Season with more salt, if desired. Serve at room temperature.

Asparagus-Herb Salad

Asparagus-Herb Salad

From: Cuisine at Home, Issue No. 44
Makes 3 cups
Total Time: 15 minutes
Tearing herbs by hand prevents them from turning dark and gives the salad a rustic look. To keep colors bright, toss the salad with the oil-lemon mixture just before serving.

Ingredients:

• 1 1/2 lbs fresh asparagus
• 1/2 cup torn fresh flat-leaf parsley
• 1/4 cup torn fresh dill
• 1/4 cup torn fresh mint
• Minced zest of 1 lemon
• 2 tbs extra virgin olive oil
• Juice of 1/2 a lemon
• 1/4 cup Parmesan, shaved
• Salt and pepper to taste

Instructions:

1. Trim off and discard the woody stems of the asparagus; cut the spears in half cross-wise. Then cut the bases and tips in half lengthwise, keeping them separate. 
2. Blanch the bases in boiling salted water for 1 minute; add the tips and cook an additional minute. Transfer asparagus to an ice bath, then drain and pat dry.
3. Combine herbs and zest in a large bowl. Add asparagus, oil, lemon juice, Parmesan, and seasonings; mix gently. Serve at room temperature.