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.

Chicken with Artichokes

Serves 2
From Everyday Food

*chicken breasts for 2, boneless and skinless
*8 sundried tomatoes packed in oil, drained and slivered
*4 scallions, green and white parts separated, thinly sliced
*2 cloves garlic, sliced
*1 cup artichokes packed in water, drained, rinsed and halved
*olive oil
*salt and pepper
*1/2 cup Israeli couscous

Places chicken between two sheets of plastic wrap or wax paper. With a meat mallet of skillet, pound to 1/2" thickness. In a medium skillet, heat oil over medium-high heat. Season chicken with salt and pepper and saute until golden brown and cooked through. Remove.

Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain and toss with scallion greens.

To pan add garlic, white parts of scallions and 1/2 cup water; bring to a boil. Add artichokes, sundried tomatoes and a bit more oil. Season with salt and pepper. Cook until artichokes are heated through. Spoon over chicken and serve with couscous.

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.

Chicken, Corn and Lima Bean Stew

Serves 4
From Everyday Foods

*Oil
*1 onion, diced
*1 green bell pepper, ribbed, seeded and diced
*1 tsp dried thyme
*salt and pepper
*1 1/2 lb. boneless, skinless chicken
*6 plum tomatoes, diced
*1/4 cup Worcestershire sauce
*10 oz. frozen corn kernels
*10 oz. frozen lima beans

Heat oil in a Dutch oven. Add onion, bell pepper, thyme, salt and pepper. Cook until onions begin to brown. Stir in tomato paste. Add chicken, tomatoes, Worcestershire sauce and 1 1/2 cups water. Bring to a boil then reduce to simmer. Cover and cook until chicken is opaque throughout, about 15 minutes. Remove chicken from the pot. Stir in corn and lima beans and simmer until heated through. Meanwhile, shred the chicken with a fork or fingers. Return to pot and stir to combine.

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.

Oatmeal-Rhubarb Porridge

Serves 2
From Eating Well Magazine

*1 1/2 cups nonfat milk
*1/2 cup orange juice
*1 cup oats
*1 cup 1/2" pieces rhubarb, fresh or frozen
*1/2 tsp cinnamon
*pinch of salt
*2 tbsp pure maple syrup
*2 tbsp pecans, toasted and chopped

Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil, then reduce heat and cover, cooking at a very gentle bubble, stirring frequently, until oats and rhubarb are tender, about 5 minutes. Remove from heat and let stand, covered, 5 minutes. Stir in sweetener and top with nuts.

Chilled Strawberry-Rhubarb Soup

Serves 4
From Eating Well Magazine

*4 cups 1/2" rhubarb pieces, fresh or frozen
*3 cups water
*1 1/2 cups sliced strawberries
*1/4 cup sugar
*1/8 tsp salt
*1/3 cup chopped mint or basil, plus more for garnish
*pepper to taste

Bring rhubarb and water to a boil in a large saucepan. Cook until rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help it cool quickly. If you aren't in a hurry, skip the ice bath. Refrigerate, stirring occasionally, until cool, at least 20 minutes.

Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil or mint. Serve sprinkled with more herbs and a generous grinding of pepper.