Yield: 4 side servings This recipe is simple, healthy, and sophisticated. I find farro at my local health food market. Farro cooks like pasta, so bring your broth to a boil before adding the grains. Kale works as a good substitute for chard in this recipe. Enjoy! Ingredients: 4 cups vegetable broth 1 cup farro […]
Archive | Salads
Jicama, Radish and Pepita Salad
Yield: 4 servings This crisp and refreshing salad is colorful and different. Enjoy it in good health! Ingredients: 1/2 cup grape seed oil 1/3 cup chopped fresh cilantro 1 1/2 tablespoons white wine vinegar 1 1/2 tablespoons fresh squeezed orange juice 1 tablespoon honey 1 1/4 teaspoons cumin 1 5-ounce package baby spinach 2 cups jicama, […]
Cajun Red Bean and Rice Salad
Yield: 4 servings This recipe makes good use of cooked brown rice (see guidelines for cooking brown rice below). It’s a delicious side dish with grilled meats or sausage. It also make a satisfying lunch on its own. Ingredients: 1-2 cups cooked brown rice 1 15-ounce can kidney beans, rinsed and drained 1 green pepper, chopped […]
Minted Chickpea Salad with Bulgur
Yield: 6 servings This tasty salad is a good source of fiber, protein, and whole grains. Enjoy it in good health! Ingredients: 1 cup bulgur 2 medium tomatoes, seeded and chopped 1 cucumber, peeled, seeded, and diced 4 green onions, thinly sliced 2 garlic cloves, minced 1 15-ounce can chickpeas, rinsed and drained 1/4 cup fresh lemon juice […]
Chopped Vegetable Salad
Yield: 4 servings This marinated vegetable salad is colorful, healthy, and delicious. Feel free to substitute vegetables you have on hand – sliced radishes, zucchini, sugar snap peas, red onion, you name it – they all work well! This makes a nice side salad, with or without the mixed greens. Ingredients: 1/2 cup corn kernels (1 ear of […]
Summer Squash Salad
Yield: 4 servings This recipe goes to show that you need not cook squash to enjoy it at its seasonal peak. It’s best to let the salad sit at room temperature, in the vinaigrette, for 15-20 minutes before serving. Ingredients: 1/4 cup fresh lemon juice 2 tablespoons olive oil 2 small zucchini, trimmed, sliced thin on the […]
Curried Quinoa Salad
Yield: 4 servings Quinoa is a complete protein, so this salad makes for a satisfying lunch with a piece of fruit. The toasted coconuts and almonds add a nice crunch and toasty finish, so don’t skip this step. Ingredients: 1 cup quinoa 1/2 cup sliced almonds, toasted 1/2 cup unsweetened shredded coconut, toasted 1 cup unpeeled, diced cucumber 1/4 cup chopped green […]
Southwest Rice and Corn Salad
Yield: 8 servings (as a side dish) The flavors in this uncomplicated dish are bold and bright. It’s a lovely companion to fish or fowl. It’s also a nice way to use leftover rice. Ingredients: 1 cup short grain brown rice 1/4 cup fresh lemon juice 4 tablespoons olive oil, divided 1 1/2 cups fresh corn kernels […]
Curried Couscous
Yield: 6 servings This recipe is very versatile, so work with whatever you’ve got. You can substitute dried cranberries or raisins for dried currants; cilantro for parsley; pine nuts for almonds; peas for carrots – you get the picture. Serve this dish as a side for chicken or fish, and then enjoy it on its own […]
Broccoli Apple Salad
Yield: 6 servings This simple salad is best if you make it in advance and let it sit for a while, allowing the broccoli and apple to soak up the yummy goodness of the dressing. It’s quick, raw, crunchy, and super satisfying. If you like, you can add some raisins to the mix. Enjoy it as an […]