Asian Chicken Cabbage Salad

Serves 4
Adapted from Katherine Martinelli

Ingredients

• ¼ cup soy sauce
• ¼ cup mirin (sub white wine vinegar)
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 1/4 lb. boneless, skinless chicken
• ½ large white cabbage, shredded
• 1 large carrot, julienned
• 1 package snow peas, cut in half
• 1 bell pepper, julienned
• 1 cup sliced scallions
• ¼ cup almond slivers, toasted
• 1 package ramen noodles, broken up
• 1 tablespoon sesame seeds, toasted

Directions

1. Put the soy sauce, mirin, water, sesame oil, and brown sugar in a small pot over low heat. Heat, stirring, just until the sugar has fully dissolved. Whisk in the olive oil and set aside to cool.
2. Roast the chicken in the oven set at 350 for 25 minutes, or until no longer pink in the middle. Cut into bite-size pieces.
3. Put the cabbage, carrot, snow peas, pepper, scallions, almond slivers, and uncooked noodles in a salad bowl. Pour half of the dressing over and toss vigorously until every piece of vegetable is coated. Add the chicken and more dressing until the salad is well dressed. The remaining dressing will keep in a sealed container in the fridge for at least 1 week.
4. Garnish with the sesame seeds and serve (salad can be made up to a few hours ahead and refrigerated; simply omit the noodles and toss in just before serving.)

Quinoa Salad with Sweet Potatoes and Apples

From Food & Wine

INGREDIENTS
1/2 cup extra-virgin olive oil
1 1/2 cups quinoa
Salt
1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
Freshly ground pepper
1/4 cup apple cider vinegar
2 large Granny Smith apples, cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
1/2 medium red onion, thinly sliced
8 packed cups baby greens, such as arugula or kale (about 6 ounces)

METHOD

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away.

MAKE AHEAD The quinoa and sweet potatoes can be refrigerated for up to 2 days.

Polenta with Mushroom Sauce

From Eating Well

INGREDIENTS

• 1 16-ounce tube prepared plain polenta, sliced into 8 rounds
• 1 tablespoon extra-virgin olive oil
• 1/2 cup minced onion
• 1 pound mushrooms, such as white or cremini, sliced
• 2 cups stemmed and sliced shiitake mushrooms, (4 1/2 ounces with stems)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup white wine
• 1/2 cup reduced-fat sour cream
• 2/3 cup shredded fontina cheese, (see Note)
• 2 teaspoons minced fresh tarragon

PREPARATION

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
4. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.

Roasted Pumpkin Salad

From 101cookbooks.com

3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
extra-virgin olive oi
fine grain sea salt
12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
2 cups cooked wild rice*
1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, finely chopped

Preheat oven to 375.
Toss the pumpkin in a generous splash of olive oil along with a couple pinches of salt, and turn out onto a baking sheet. At the same time, toss the onions with a bit of olive oil, sprinkle with salt, and turn out onto a separate baking sheet. Roast both for about 45 minutes, or until squash is brown and caramelized. The same goes for the onions, they should be deeply colored, caramelized, and soft throughout by the time they are done roasting. You'll need to flip both the squash and onion pieces once or twice along the way - so it's not just one side that is browning.

In the meantime, make the dressing. With a hand blender or food processor puree the sunflower seeds, olive oil, lemon juice, salt, and honey until creamy. You may need to add a few tablespoons of warm water to thin the dressing a bit. Stir in the cilantro, saving just a bit to garnish the final plate later. Taste and adjust seasonings (or flavors) to your liking - I usually need to add a touch more salt with this dressing.

In a large bowl, toss the wild rice with a large dollop of the dressing. Add the onions, gently toss just once or twice. Turn the rice and onions out onto a platter and top with the roasted squash (I'll very gently toss with my hands here to disperse the pumpkin a bit). Finish with another drizzle of dressing and any remaining chopped cilantro.

Serves 4.

* To cook wild rice: Rinse 1 1/2 cups wild rice. In a medium sauce pan bring the rice and 4 1/2 cups salted water to a boil. Reduce to a simmer. Cook for 40 minutes or until rice is tender and splitting open, stirring occasionally. You'll have enough for this recipe and some leftover.

Barley Salad with Parsley and Walnuts

From: Food & Wine Magazine

Ingredients

1. 1 1/4 cups pearled barley (9 ounces)
2. 1 cup walnut halves (4 ounces)
3. 3 tablespoons fresh lemon juice
4. 1/3 cup extra-virgin olive oil
5. 1 garlic clove, minced
6. 1/2 teaspoon finely grated lemon zest
7. Salt and freshly ground pepper
8. 1 cup packed flat-leaf parsley leaves
9. 4 ounces ricotta salata, crumbled (about 1 cup)

1. Preheat the oven to 350°. In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25 minutes. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water.
2. Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts.
3. In a large bowl, whisk the lemon juice with the olive oil, garlic and lemon zest and season with salt and pepper. Add the barley, parsley and ricotta salata and toss gently. Add the toasted walnuts, toss again and serve.

Make Ahead The salad can be refrigerated overnight.

Quinoa and Brown Rice Bowl with Vegetables and Tahini

From: Food & Wine Magazine

Ingredients

1. 1 cup long-grain brown rice
2. 1 cup red quinoa
3. 1/4 cup extra-virgin olive oil
4. 1 small onion, finely diced
5. 1 carrot, sliced crosswise 1/4 inch thick
6. 1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
7. 1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
8. Salt
9. 1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
10. One 12-ounce bunch kale, large stems discarded
11. 1/4 cup tahini, at room temperature
12. 1/2 cup fresh lemon juice
13. 2 garlic cloves, minced
14. 2 tablespoons warm water
15. 1/4 teaspoon crushed red pepper
16. 1 ripe avocado, cut into 1/2-inch dice
17. 1 cup mung bean sprouts

1. In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
2. Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
3. In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
4. Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
5. In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
6. Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.

Pasta Salad with Goat Cheese and Arugula

From: http://www.marthastewart.com/

Ingredients

• Coarse salt and ground pepper
• 3/4 pound gemelli or other short pasta
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3/4 cup crumbled fresh goat cheese (3 ounces)
• 3 tablespoons olive oil
• 2 tablespoons red-wine vinegar
• 2 teaspoons Dijon mustard
• 1 bunch arugula (8 ounces), torn
• 1/2 small red onion, thinly sliced

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

Chicken and Rice Salad with Pesto Yogurt Dressing

From www.foodandwine.com

• 1 1/2 cups long-grain brown rice
• 3/4 cup plain yogurt
• 1/2 cup store-bought or homemade pesto
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1 roasted chicken, bones and skin removed (about 1 pound meat), meat torn into bite-size pieces (about 3 cups)

1. Cook rice.
   
2. In a large serving bowl, whisk together the yogurt, pesto, salt, and pepper. Add the chicken and the rice and toss to combine.

Warm Lentil Salad with Sausage & Apple

From Eating Well Magazine
Serves 4

*1 cup dried lentils
*olive oil
*2 tbsp red wine vinegar
*1 tbsp Dijon mustard
*salt and pepper
*3 links sausage, casings removed
*3 cloves garlic, minced
*1 small bulb fennel
*1 Granny Smith apple, finely diced
*6 cups spinach or arugula

Place lentils in a saucepan with 2 cups water. Bring to a boil, then reduce heat to simmer. Cook for 15-35 minutes, until desired softness.

Meanwhile, whisk 3 tbsp oil, vinegar, mustard, salt and pepper in a large bowl. Heat oil in a large skillet and add sausage, breaking it up and cooking until cooked all the way through. Add garlic; cook 30 seconds more. Stir in lentils and heat through, about 2 minutes. Stir in 5 tbsp dressing and remove from heat. Stir in fennel and apple.

Toss the greens with remaining dressing. Serve with warm lentil mixture on top.

Lentil and Bulgur Salad

Serves 4
From Everyday Food

*3/4 cup lentils, picked over and rinsed
*Scant 3/4 cup bulgur wheat
*salt and pepper
*1 pint cherry or grape tomatoes
*4-6 scallions, thinly sliced
*juice of one lemon
*2 tbsp olive oil
*crumbled feta cheese

Bring 1 cup pf water to a boil in a small saucepan. Stir in bulgur, 1/2 tsp salt, and 1/4 tsp pepper. Cover; remove from heat and let stand until bulgur has absorbed the liquid, 30 minutes.

Meanwhile, in a medium saucepan, cover lentils with water by one inch. Bring to a boil, reduce to a simmer. Cover and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.

Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice and oil. Serve sprinkled with feta.

Grilled Halibut Salad Nicoise

Serves 2
From Eating Well

*4 red potatoes, scrubbed and quartered
*vinaigrette
*1/2 lb. green beans, trimmed
*juice of 1 lemon
*olive oil
*salt
*Pacific halibut steak
*pepper
*lettuce
*1 cup grape tomatoes
*sliced olives
*2 tbsp parsley

Stem potatoes until tender, 10-15 minutes. Remove to a cutting board. When cool enough to handle, slice and place in a shallow bowl. Drizzle with vinaigrette and set aside.

Steam green beans until bright green and just tender, 5 minutes. Rinse in a colander with cold water until cool. Drain well. Place in a medium bowl and toss with 2 tbsp of vinaigrette.

Preheat grill and wait until flames subside. Salt and pepper the fish and grill, 4 or 5 minutes per side. Drizzle fish with lemon juice. Arrange lettuce on two plates, arrange green beans, potatoes, tomatoes and flaked halibut on top. Drizzle with vinaigrette and top with olives and parsley.

Warm Duck Salad

Serves 4
From Barefoot Contessa At Home

*2 boneless duck breasts, about 5 oz. each
*salt
*1 tbsp shallots, minced
*2 1/2 tbsp sherry vinegar
*1 tsp grated orange zest
*1/2 cup olive oil
*mixed lettuces
*3 navel oranges, peeled, cut in half and sliced
*1/2 pint raspberries or strawberries
*1 cup pecan halves, toasted

Preheat oven to 400. Place duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium rare. Remove from the oven, cover tightly with foil and allow to sit for 10-15 minutes. Remove and discard the skin and fat on top, slice the duck and then cut the slices crosswise into julienne pieces.

Meanwhile, in a small bowl, combine shallots, sherry vinegar, orange zest and 1 1/2 tsp salt. Whisk in the olive oil and set aside.

Combine the lettuces, oranges, berries and toasted pecans in a bowl. Toss with enough dressing to moisten. Gently toss in the warm duck breasts and serve immediately.

Warm Quinoa, Spinach and Shiitake Salad

Serves 4
From Everyday Food

*1/2 cup red-wine vinegar
*1/3 cup olive oil
*salt and pepper
*2 lbs mushrooms, including shiitake
*1 1/2 cups quinoa
*1 lb. spinach
*8 oz. feta cheese, crumbled

Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 tsp salt and 1/4 tsp pepper. On a large baking sheet, toss mushrooms with half the dressing and reserve the rest. Broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 minutes.

Meanwhile, in a small saucepan, combine quinoa, 3 cups water and 1 1/2 tsp salt. Bring to a boil; reduce heat to medium. Cover and simmer until liquid has been absorbed, 15 to 20 minutes.

Place spinach in a large bowl; add hot mushrooms, quinoa and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta and serve immediately.

Arugula Salad with Roasted Sweet Potatoes and Mushrooms

Serves 4
Adapted from Everyday Food

*1 1/2 lb. sweet potatoes, cut into 3/4" chunks
*1 lb. cremini or button mushrooms, trimmed and halved or quartered
*1 tbsp cumin
*1/8 cup olive oil
*salt and pepper
*6 oz. arugula
*goat cheese, crumbled

Preheat oven to 425. On a large baking sheet, toss together sweet potatoes, mushrooms, cumin and oil; season with salt and pepper. Roast, until vegetables are tender and browned, about 20 minutes. Serve arugula topped with sweet potatoes and mushrooms and goat cheese.

Spinach Salad with Roasted Fall Vegetables

From Everyday Food Magazine

*3 tbsp olive oil
*1 tbsp white-wine vinegar
*1 tsp Dijon mustard
*salt and pepper
*spinach
*roasted fall vegetables
*feta cheese, sliced

Place oil, vinegar and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, toss to coat. Dividing evenly, place spinach on plates, top with roasted fall vegetables and feta.

Bulgur Salad with Kale, Salami and Olives

From wholefoodsmarket.com
Serves 4 to 6

*2 cups vegetable broth
*1 1/2 cups bulgur wheat
*1/4 lb. roughly chopped kale
*1/4 lb. thinly sliced salami, roughly chopped
*1/4 cup chopped parsley
*1/4 cup chopped pitted olives
*3 tbsp balsalmic vinegar
*1 tbso chopped garlic
*salt and pepper to taste

Bring broth to a boil in a large pot. Stir in bulgur and cover, simmering about 10 minutes. Uncover and scatter kale over the top, cover and cook until wilted and tender, about 5 minutes. Set aside from heat, covered, about 5 minutes and then uncover and fluff with fork.

Transfer bulgur and kale to a large bowl and add salami, parsley, olives, vinegar, garlic, salt and pepper and gently toss to combine. Serve warm or at room temperature.

Curried Eggplant with Peas and Cashews

From Everyday Food Magazine
Serves 6

*3 medium eggplants, cut into 1" cubes
*olive oil
*salt and pepper
*10 oz. frozen peas
*3 tbsp lime juice
*2 tbsp vegetable oil
*1 tsp curry powder
*1/2 cup roasted cashew, chopped
*1/2 cilantro, chopped

Preheat oven to 475. Divide eggplant between two rimmed baking sheets. Drizzle olive oil and salt and pepper, toss to coat. Spread in a single layer and roast, turning once, until golden and tender, 25 minutes.

Cook peas according to package. In a large bowl whisk together lime juice, vegetable oil, curry powder and salt and pepper to taste. Add the eggplant, peas, cashews and cilantro. Toss to combine.

Roasted Vegetable Salad with Feta

From Everyday Food Magazine
Serves 4

*1lb (1 medium) eggplant, peeled and cut into 1" pieces
*2 red or yellow bell peppers
*1 medium red onion, halved and cut into 1" pieces
*1 or 2 summer squash, halved lengthwise and cut into 1" pieces
*4 tbsp olive oil, divided
*salt and pepper
*2 tbsp lemon juice
*8 oz. arugula
*feta cheese

Preheat oven to 425. In a large bowl, toss vegetables with 3 tbsp of oil; season generously with salt and pepper. Transfer to a rimmed baking sheet and roast, turning halfway through, until vegetables are tender and browned, about 30 minutes. Let cool at room temperature.

In a large bowl, whisk together 1 tbsp olive oil and lemon juice. Add arugula and roasted veggies and toss with the dressing. Serve sprinkled with feta.

Orzo with Chicken, Corn and Green Beans

From Everyday Food Magazine
Serves 4

*1/2 lb. orzo
*8 oz. green beans, trimmed and cut into 1" pieces
*1 tbsp olive oil
*4 garlic cloves, minced
*10 oz. frozen corn, thawed
*3 cups chicken, cooked
*salt and pepper

Cook orzo according to package instructions, adding green beans during last 6 minutes. Drain. Meanwhile, heat oil in a nonstick skillet. Add garlic and cook for 1 minute. Add corn and salt and cook til warmed through. Toss pasta and green beans with corn mixture and chicken. Season with salt and pepper.

Confetti Corn

Adapted from Barefoot Contessa
Serves 4

*2 tbsp olive oil
*1/2 cup chopped onion
*1 orange bell pepper, 1/2-inch diced
*kernels cut from 5 ears of corn
*salt
*pepper
*2 tbsp julienned fresh basil, miced chives and/or minced fresh parsley

Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until onion is soft. Stir in bell pepper and saute for two more minutes. Add the corn, add salt and pepper to taste. Cooking, stirring occasionally, until the corn just loses its starchiness. Gently stir in herbs and serve hot.