bread pudding with tomato and mushroom

http://www.nytimes.com/2012/06/27/health/nutrition/savory-whole-wheat-bread-pudding-with-seared-tomatoes-and-mushrooms.html?ref=nutrition

4 ounces whole-wheat bread, crusts removed (weigh after removing crusts)

2 garlic cloves

1 3/4 cups low-fat milk (1 percent or 2 percent)

2 tablespoons extra virgin olive oil

1/2 pound mushrooms, sliced

1/2 teaspoon chopped fresh thyme

2 tablespoons dry white wine (optional)

1 pound roma tomatoes, sliced

1 tablespoon balsamic vinegar

1/2 teaspoon chopped fresh rosemary

4 eggs

2 ounces Gruyère cheese, grated (1/2 cup)

1 ounce Parmesan, grated (1/4 cup) 

1. Slice the bread 3/4 inch thick if using a whole loaf. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Chop the remaining garlic and set aside.

2. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet. When it is hot, add the mushrooms. Cook, stirring often, until they have seared and begun to soften, about 2 minutes. Add a generous pinch of salt, the garlic and thyme. Stir together until the garlic is fragrant and the mushrooms are tender, 1 to 2 minutes, and add the wine. Cook, stirring, until the wine is no longer visible in the pan, about 1 minute. Remove from the heat.

3. Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the mushrooms to the bowl and mix together. Season to taste with salt and pepper. Scrape into the oiled baking dish.

4. Heat the skillet that the mushrooms were cooked in over high heat, and add the remaining tablespoon of olive oil. In a medium bowl, toss the tomatoes with the balsamic vinegar and salt to taste. Using tongs, remove the tomato slices from the bowl and arrange in the hot pan. Sear on each side for 1 minute. Remove from the heat and arrange in a layer on top of the bread mixture in the baking dish. Season with pepper and sprinkle with rosemary. Top with the grated cheese.

5. Beat together the eggs with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper. Pour over the tomato and bread mixture and place in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Yield: 6 servings.

Advance preparation: The recipe can be prepared through Step 4 hours before you assemble and bake the strata. The baked strata will keep for 3 or 4 days in the refrigerator. Reheat in a medium oven.

Nutritional information per serving (6 servings): 241 calories; 12 grams fat; 4 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 138 milligrams cholesterol; 20 grams carbohydrates; 2 grams dietary fiber; 249 milligrams sodium (does not include salt to taste); 14 grams protein

bread pudding with squash and feta

http://www.nytimes.com/2012/06/26/health/nutrition/savory-bread-pudding-with-grated-squash-and-feta-recipes-for-health.html?ref=nutrition

4 ounces whole-wheat bread or baguette, crusts removed (weigh after removing crusts)

2 garlic cloves

1 1/2 cups low-fat milk (1 percent or 2 percent)

1 1/2 pounds mixed green and yellow summer squash, grated

2 tablespoons extra virgin olive oil

1 small or 1/2 medium onion, chopped

1 tablespoon chopped fresh dill or mint

1 tablespoon chopped fresh parsley

4 eggs

2 ounces feta, crumbled (1/2 cup)

1 ounce Parmesan, grated (1/4 cup)

 

1. Slice the bread about 3/4 inch thick. If the bread is not stale, toast it lightly. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while. Mince the remaining garlic and set aside.

2. While the bread is soaking, place the grated squash in a colander and salt generously. Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.

3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash. Stir together until the garlic is fragrant and the squash limp, about 2 minutes. Stir in the chopped mint or dill and the parsley, and remove from the heat. Season to taste with salt and pepper.

4. Remove the bowl with the soaked bread from the refrigerator. Using your  hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the squash mixture and the feta to the bowl and stir together. Scrape into the oiled baking dish. Top with the grated Parmesan.

5. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper.  Pour over the bread mixture and place the dish in the oven. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Yield: 6 servings.

Advance preparation: The recipe can be prepared through Step 4 hours before you assemble and bake the strata. The baked strata will keep for 3 or 4 days in the refrigerator. Reheat in a medium oven.

Nutritional information per serving (6 servings): 341 calories; 12 grams fat; 4 grams saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 140 milligrams cholesterol; 20 grams carbohydrates; 2 grams dietary fiber; 390 milligrams sodium (does not include salt to taste); 13 grams protein

 

bread pudding with swiss chard

http://www.nytimes.com/2012/06/25/health/nutrition/sweet-and-savory-bread-puddings.html?ref=nutrition

It’s amazing how much you can get out of a half of a stale baguette when you soak the bread in abundant milk. The resulting strata is incredibly moist. Serve it as a main dish or a side. 

4 ounces stale baguette

2 garlic cloves

1 3/4 cups low-fat milk (1 percent or 2 percent)

1/2 to 3/4 pound Swiss chard

1 tablespoon extra virgin olive oil

1 small onion, chopped

1 red bell pepper, diced

1/2 teaspoon chopped fresh rosemary

4 eggs

2 ounces Gruyère, grated (1/2 cup)

1 ounce Parmesan, grated (1/4 cup) 

1. Slice the bread about 3/4 inch thick. Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic. Mince all of the remaining garlic and set aside. Place the bread in a bowl and toss with 1 cup of the milk. Refrigerate for 1 hour, tossing every once in a while.

2. Meanwhile, stem and wash the chard. Steam over 1 inch of boiling water until tender, about 2 minutes, or blanch in salted boiling water for 1 minute. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine.

3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or a 10-inch ceramic tart pan. Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it begins to soften, about 3 minutes, and add the red pepper. Cook, stirring often, until the vegetables are tender, about 5 minutes. Add a generous pinch of salt, the garlic, rosemary and chopped chard and stir together until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.

4. Remove the bowl with the soaked bread from the refrigerator. Using a wooden spoon, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush. Add the cooked vegetables to the bowl and mix together. Scrape into the oiled baking dish. Top with the grated cheese. Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon), and freshly ground pepper.  Pour over the bread mixture and place in the oven.

5. Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set. Remove from the heat and allow to cool for 10 minutes or longer before serving.

Yield: 6 servings.

Advance preparation: The recipe can be prepared through Step 3 hours before you assemble and bake the strata. The baked strata will keep for 3 or 4 days in the refrigerator. Reheat in a medium oven.

Nutritional information per serving (6 servings): 228 calories; 11 grams fat; 5 grams saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 142 milligrams cholesterol; 18 grams carbohydrates; 2 grams dietary fiber; 375 milligrams sodium (does not include salt to taste); 14 grams protein

watermelon wedge salad

http://www.tastingtable.com/entry_detail/chefs_recipes/9252?media=print&printEntry=true&allowDraft=true

Yield: Serves 4

• INGREDIENTS
½ small watermelon, rind removed
8 ounces feta cheese, crumbled
½ cup heavy cream or buttermilk
½ cup crème fraîche
1½ tablespoons fresh lemon juice
¼ cup finely chopped fresh chives plus more for serving
Salt and freshly ground black pepper
¼ cup fresh basil leaves

 

 

 

 

 

 

 

 

 

 

 

DIRECTIONS 1. Set the watermelon on a cutting board, cut side down. Quarter the watermelon, place each quarter on its side and halve each quarter crosswise (so you have 8 thick wedges total).
2. In a medium bowl, stir together the feta cheese, cream, crème fraîche, lemon juice and chives. Season with salt and pepper.
3. To serve, place 2 wedges of watermelon on each plate. Drizzle with the feta dressing and sprinkle with chives and basil leaves. Serve immediately.

quinoa cauliflower fava bean salad

http://www.nytimes.com/2012/06/15/health/nutrition/red-quinoa-cauliflower-and-fava-bean-salad-with-buttermilk-curry-dressing-recipes-for-health.html?ref=nutrition

 

1 cup red quinoa

1 1/2 cups water

Salt to taste

1 1/2 pounds fava beans

1/2 head cauliflower, broken into small florets

2 tablespoons chopped chives

 

For the dressing:

1 tablespoon freshly squeezed lemon juice

1 tablespoon sherry vinegar

1/2 teaspoon curry powder

1 teaspoon Dijon mustard

1 small garlic clove, puréed

Salt to taste

2 tablespoons grapeseed oil

5 tablespoons buttermilk

Freshly ground pepper

 

1. Rinse the quinoa in several changes of water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until some of the quinoa grains display a little white spiral and the water has been absorbed. Remove from the heat, place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff the quinoa with a fork.

2. Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Remove from the pot with a slotted spoon and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.

3. Bring the water in the pot back to a boil and drop in the cauliflower. Boil 3 to 5 minutes, until just tender. Transfer to a bowl of ice water, drain and dry on paper towels. Alternatively, steam the cauliflower for 4 to 5 minutes, or see the roasting variation below.

4. Whisk together the dressing ingredients. Toss the quinoa, fava beans, cauliflower and chives in a bowl. Toss with the dressing and serve.

Yield: 4 to 6 servings. 

Advance preparation: The salad will keep for a couple of days in the refrigerator.

Variation: For a prettier, more intensely flavored cauliflower, roast it while you cook the quinoa. Preheat the oven to 450 degrees and line a sheet pan with parchment. Slice the cauliflower 1/2 inch thick, sprinkle with salt and curry powder (1/4 to 1/2 teaspoon) and toss with 2 tablespoons olive oil or grapeseed oil. Roast 15 to 20 minutes, stirring or flipping the pieces over with tongs halfway through, until the cauliflower is tender and lightly browned. Remove from the heat and cut into smaller pieces if desired, then toss with the other salad ingredients as directed.

Nutritional information per serving (4 servings): 268 calories (327 for variation); 10 grams fat (17 for variation); 1 gram saturated fat (2 for variation); 6 grams polyunsaturated fat (7 for variation); 2 grams monounsaturated fat (7 for variation); 1 milligram cholesterol; 36 grams carbohydrates; 6 grams dietary fiber; 87 milligrams sodium (does not include salt to taste); 10 grams protein.

Nutritional information per serving (6 servings): 179 calories (218 for variation); 7 grams fat (11 for variation); 1 gram saturated fat; 4 grams polyunsaturated fat (5 for variation); 1 gram monounsaturated fat (5 for variation); 1 milligram cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 58 milligrams sodium (does not include salt to taste); 7 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

quinoa spinach mushroom salad

http://www.nytimes.com/2012/06/13/health/nutrition/quinoa-spinach-and-mushroom-salad-recipes-for-health.html?ref=nutrition

This is almost a classic spinach and mushroom salad, but it’s bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts. 

3/4 cup quinoa

1 1/4 cups water

Salt to taste

1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried

6 white or cremini mushrooms, sliced

1/4 cup chopped walnuts

2 tablespoons chopped fresh parsley

1 ounce feta cheese, crumbled (1/4 cup, optional)

 

For the dressing:

1 tablespoon freshly squeezed lemon juice

1 tablespoon sherry vinegar

1 teaspoon Dijon mustard

1 small garlic clove, puréed

Salt to taste

2 tablespoons extra virgin olive oil

1/3 cup buttermilk

Freshly ground pepper 

1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.

2. Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl. Whisk together the dressing ingredients and toss with the salad just before serving.

Yield: 6 servings.

Advance preparation: You can assemble the salad up to a day ahead, but don’t toss with the dressing until shortly before serving.

Nutritional information per serving (6 servings): 166 calories; 9 grams fat; 1 gram saturated fat; 3 grams polyunsaturated fat; 4 grams monounsaturated fat; 1 milligram cholesterol; 17 grams carbohydrates; 3 grams dietary fiber; 66 milligrams sodium (does not include salt to taste); 6 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

quinoa fava beans salad

http://www.nytimes.com/2012/06/12/health/nutrition/rainbow-quinoa-salad-with-fava-beans-and-herbs-recipes-for-health.html?ref=nutrition

Each of the three varieties of quinoa in rainbow quinoa -- red, black and blond – has a different texture, which is one of the things I like about the blend. The black grains are the hardest and never splay, and the red grains are harder than the white grains. The mixture takes about 5 minutes longer to cook than blond quinoa alone. I like to toast the grains in a hot pan first, for a richer flavor. 

1 cup rainbow quinoa

2 cups water

Salt to taste

2 pounds fava beans

1/2 cup finely chopped flat-leaf parsley

2 tablespoons finely chopped fresh dill

2 tablespoons chopped chives

3 tablespoons fresh lemon juice

1 tablespoon sherry vinegar or Champagne vinegar

1 small garlic clove, puréed

1 teaspoon Dijon mustard (optional)

Freshly ground pepper

2 tablespoons extra virgin olive oil

2 tablespoons grapeseed oil

Small leaves romaine lettuce, for garnish (optional) 

1. Place the quinoa in a strainer and rinse several times with cold water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until the blond quinoa grains display little white spirals and the water has been absorbed. Place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff the quinoa with a fork or with spoons.

2. Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.

3. Transfer the quinoa to a large bowl. Add the favas and the herbs. In a small bowl, whisk together the lemon juice, vinegar, salt to taste, garlic, optional mustard, pepper and the oils. Toss with the quinoa and fava bean mixture. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce if desired.

Yield: 6 servings.

Advance preparation: You can assemble the salad up to a day ahead of tossing with the dressing. It’s best if you dress it shortly before serving, but this also makes a great leftover, even though the bright green of the fava beans and herbs will fade.

Nutritional information per serving (6 servings): 205 calories; 11 grams fat; 1 gram saturated fat; 5 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 22 grams carbohydrates; 3 grams dietary fiber; 18 milligrams sodium (does not include salt to taste); 6 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

quinoa asparagus salad

http://www.nytimes.com/2012/06/11/health/nutrition/quinoa-and-asparagus-salad.html?ref=nutrition

1 cup quinoa

1 1/2 cups water

Salt to taste

1 pound asparagus, ends trimmed

6 radishes, sliced

2 tablespoons toasted pine nuts

3 tablespoons finely chopped chives

2 teaspoons finely chopped tarragon

1 ounce feta cheese, crumbled (about 1/4 cup)

 

For the dressing:

2 tablespoons freshly squeezed lemon juice

1 small garlic clove, puréed

Salt to taste

1 tablespoon extra virgin olive oil

5 tablespoons buttermilk

Freshly ground pepper

Lemon-scented olive oil for drizzling (optional)

 

1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.

2. Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.

3. Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Yield: 4 to 6 servings.

Advance preparation: You can assemble the salad up to a day ahead, but don’t toss with the dressing until shortly before serving so that the asparagus maintains its bright color.

Nutritional information per serving (4 servings): 260 calories; 10 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 4 grams monounsaturated fat; 7 milligrams cholesterol; 35 grams carbohydrates; 5 grams dietary fiber; 109 milligrams sodium (does not include salt to taste); 11 grams protein.

Nutritional information per serving (6 servings): 173 calories; 6 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 3 grams monounsaturated fat; 5 milligrams cholesterol; 23 grams carbohydrates; 4 grams dietary fiber; 73 milligrams sodium (does not include salt to taste); 8 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

quinoa pea black bean salad

http://www.nytimes.com/2012/06/14/health/nutrition/quinoa-pea-and-black-bean-salad-with-cumin-vinaigrette-recipes-for-health.html?ref=health

This salad was inspired by the fresh English peas that are in markets for only a month or so at this time of year, but in a pinch you could use frozen peas. 

1 cup quinoa

1 1/2 cups water

Salt to taste

1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans

3/4 cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)

1 red bell pepper, diced

1 serrano chili, seeded if desired and finely chopped (optional)

1/2 cup chopped cilantro, plus several sprigs for garnish

2 tablespoons fresh lime juice

1 tablespoon red wine vinegar or sherry vinegar

1 small garlic clove, puréed

1/2 teaspoon cumin seeds, lightly toasted and ground

3 tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil

1/4 cup buttermilk 

1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.

3. Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.

4. Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the buttermilk. Toss with the salad and serve.

Yield: 6 servings.

Advance preparation: This will keep for a day in the refrigerator before serving, and the leftovers will be good for a couple of days.

Nutritional information per serving (6 servings): 252 calories; 9 grams fat; 1 gram saturated fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 7 grams dietary fiber; 217 milligrams sodium (does not include salt to taste); 9 grams protein.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

white gazpacho

http://www.tastingtable.com/entry_detail/chefs_recipes/8931/White_Gazpacho.htm?parentEntryId=8995

Recipe from the Tasting Table Test Kitchen

Yield: Serves 4

Cook Time: 20 minutes

• INGREDIENTS
1¼ cups stale 1-inch bread cubes from 1 to 2 large slices day-old bread
2 cups ice water, plus extra for soaking bread
2 cups skinned almonds (preferably unsalted Marcona almonds)
1½ teaspoons kosher salt
2 small garlic cloves, roughly chopped
½ medium shallot, roughly chopped
2½ cups green grapes, halved
¼ English cucumber, peeled and chopped
½ cup plus 2 tablespoons good-quality Spanish extra-virgin olive oil, plus extra for drizzling
2½ teaspoons sherry vinegar
1 teaspoon lemon juice

DIRECTIONS 1. In a medium bowl, submerge the bread in enough cold water to cover it; set aside for 10 minutes. Drain and then squeeze the extra water from the bread. Set aside.
2. Using a blender, purée the almonds, 2 cups ice water and the salt on high speed until smooth. Add the garlic and shallot and purée, then add 2¼ cups of the grapes, the cucumber and soaked bread and process until totally smooth.
3. With the blender running slowly, drizzle in the olive oil, adding just a little at a time to ensure that the soup emulsifies and is thick and creamy. Strain the soup through a fine-mesh strainer set over a bowl. Stir in the sherry vinegar and lemon juice, taste and adjust the salt if needed. Divide the soup among 4 bowls and top with the remaining halved grapes. Drizzle with olive oil and serve.

soba salad

 http://www.gojee.com/food/links/chilled-soba-noodle-salad

8 oz of soba noodles (1 package)
1 bunch of scallions
4 carrots
bunch of cilantro
handful of chopped peanuts for garnish

Peanut Sauce

1/4 of a cup of crunchy peanut butter
1/4 cup of rice vinegar
1 tablespoon of soy sauce
2-4 teaspoons of garlic chile sauce ( sriracha or sambal )

Method

In a large pot bring salted water to a boil and add noodles. Cook to recommended time. Meanwhile, in a bowl combine peanut butter, rice vinegar, soy sauce and hot sauce. Whisk till smooth. Finely chop scallions and place aside. I used a peeler to make shavings of carrot. You could also grate the carrot or finely chop.

When soba noodles are finished drain and rinse with cold water. Add to the peanut sauce and toss until coated. Add the scallions, carrots and some finely chopped cilantro. Mix well, eat right away or allow to chill for a few hours. If thick after refrigeration you can add a touch of water to loosen the sauce. When serving add some additional peanuts on top. I also made a little mixture of a spoon full of hot sauce and soy sauce. Finish the pasta with a little spoon full for an added bite.

lentil salad with asparagus

http://www.purewow.com/entry_detail/recipe/2334?media=print

Makes 4 to 6 servings

INGREDIENTS

1½ cups French green lentils, rinsed and picked over ½ pound asparagus, trimmed
1/3 cup chopped toasted walnuts
4 scallions, white and light-green parts only, finely chopped
1 garlic clove, pressed or finely chopped
¼ cup extra-virgin olive oil
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon flaky sea salt
¼ cup finely chopped flat-leaf parsley
3 tablespoons finely chopped dill fronds
½ cup crumbled feta cheese

Start to Finish: 45 minutes

DIRECTIONS

1. In a medium saucepan, combine the lentils with 6 cups water. Bring the water to a boil and simmer the lentils until tender, about 20 minutes. Drain the lentils and transfer them to a large bowl. 2. Meanwhile, in a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Place the asparagus in the steamer basket to steam for 5 minutes. Run the asparagus under cool water, then slice into 2-inch pieces and set aside.
3. Add the walnuts, scallions, garlic, olive oil, lemon zest, lemon juice and salt to the lentils. When the lentils stop steaming, about 5 minutes, mix in the reserved asparagus and the parsley, dill and cheese. Serve warm or at room temperature.

asparagus with horseradish

http://www.food52.com/recipes/17673_asparagus_with_young_garlic_and_horseradish

Salt
1 head young garlic (with a few inches of stem), or 2 garlic scapes
1 pound asparagus, trimmed and washed
2 teaspoons freshly grated horseradish root
1 tablespoon olive oil
Half a lemon

1. Bring a large pot of generously salted water to a boil. While it heats, trim the root end of the garlic; if it has a stem, cut it 4 inches from the bulb, then slice the bulb and stem in half lengthwise. Remove any tough outer skin. Lay each half cut-side-down and slice as thinly as possible (if using garlic scapes, also slice as thinly as possible). Gather up the garlic in a bowl, season with coarse salt and work the salt into the sliced garlic using your fingers. Your fingers will smell of garlic -- yes! -- and it's a nice spring-like aroma. Let sit for at least 10 minutes.
   
2. When the water boils, add the asparagus and cook for 2 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain and dry the asparagus spears, then cut thinly (1/4-inch) on the bias. Arrange the asparagus on a platter (or individual plates). Sprinkle the garlic over the asparagus. Drizzle some oil over the asparagus -- it's ok if it pools a little, especially if it's good oil. Using a v

 

miso asparagus

http://food52.com/recipes/17768_nobus_fried_asparagus_with_miso_dressing

3 ounces (90 g) white miso or red grain miso (akatsubu miso)
A dab of garlic paste (or one small garlic clove, grated)
1 teaspoon soy sauce
1/2 cup (100 ml) grapeseed oil
1/4 cup plus 2 tablespoons (90 ml) rice vinegar
A little sugar syrup (optional)
3 inches (about 8 cm) white part of leek
Oil for deep-frying (grapeseed, peanut or even olive oil -- just enough for 2 inches depth in a pot wide enough to hold the asparagus)
9 (or more) large spears green asparagus, about 9 oz. (270 g)

1. Make the Miso Dressing: Combine the miso with garlic, soy sauce, grapeseed oil, and vinegar. Check the taste and add the sugar syrup to taste, if desired.
   
2. Slash the leek lengthwise to open, and discard the inner core. Wash off the sand between the layers under running cold water. Cut into thin shreds. Pat dry well.
   
3. Heat the oil for deep-frying to about 300°F (150°C). Deep-fry in low-temperature oil, about 300°F (150°C), until it begins to brown. Drain on a wire rack in warm spot in the kitchen for up to 1 to 2 hours.
   
4. Bring oil up to 320°F (160°C) to 340°F (170°C). Trim hard bottom off each asparagus and deep-fry in the oil for 1 to 2 minutes. For serving, you can cut each length in half crosswise, or leave them whole.
   
5. Spoon the Miso Dressing on a plate and stack the asparagus on it. Top with the fried leek. Serve immediately.

asparagus, almonds, eggs with yogurt dressing

http://smittenkitchen.com/2012/06/asparagus-with-almonds-and-yogurt-dressing/#more-8573

2 large eggs
1/3 cup whole blanched almonds, Marconas if you can get them

Yogurt dressing
1 cup plain yogurt (strained or Greek-style if you can find it)
2 tablespoons lemon juice
1 teaspoon smoked paprika
1 small clove garlic, minced
1/4 teaspoon table salt

Asparagus
1 tablespoon olive oil
1 pounds asparagus spears, tough ends trimmed or peeled
Salt and freshly ground black pepper

To serve
Squeeze of lemon juice
Drizzle of olive oil
Coarse sea salt

Hard-boil your eggs according to your favorite method. I like to put my eggs cold in a pot of water and bring it to a boil over high heat. Once it comes to a boil, I set the timer for 10 minutes and reduce the heat to a moderate simmer. When the timer goes off, I drain them and plunge them in ice water for a quick cooling. While they cool, toast your almonds. [If you have time, cook the eggs 24 hours or more in advance. Older hard-boiled eggs peel more cleanly.]
In a 12-inch heavy skillet, toast your almonds over medium heat, tossing them frequently until they’re lightly bronzed. [Marcona almonds often come already toasted and in a bit of olive oil. If you’re happy with their color, use them as is. If not, you can put the almonds and oil in the skillet to toast them more deeply, as I did.] Let cool.

Once eggs and almonds are cool, coarsely chop both and set aside.
Make your yogurt dressing, whisking all of the ingredients in a small bowl. Adjust seasonings to taste. Spread 1/2 cup dressing in a thin layer over serving dish and set aside.
Reheat heavy 12-inch skillet over medium high heat. Add oil, and once the oil is fully heated, add your trimmed asparagus spears — placing half in one direction and half in the other allows them to fit better. They won’t fit flat in a single layer, but you should try to spread them as evenly as possible. Cover the skillet with a lid (foil if you don’t have one that fits) and let skinny spears cook for 3 minutes and fatter ones for 5. Remove the lid, increase the heat to high, season the asparagus with salt and black pepper, and use tongs to cook the spears until they’re crisp-tender and well-browned along a side or two, about 5 minutes more for skinny spears or 7 minutes for thicker ones.
Transfer asparagus to dressing-coated serving dish. Sprinkle spears with an additional squeeze of lemon juice, if desired, a tiny drizzle of olive oil, chopped almonds, eggs and a bit of coarse sea salt. Dollop with additional yogurt dressing. Then dig in.

corn with mushrooms and lemon

http://www.foodandwine.com/recipes/creamless-creamed-corn-with-mushrooms-and-lemon

1. 6 medium dried shiitake mushroom caps
2. Boiling water
3. 10 ears white corn, shucked
4. 2 tablespoons extra-virgin olive oil
5. 2 medium shallots, minced
6. 1 garlic clove, minced
7. 1 teaspoon finely grated lemon zest
8. 1 tablespoon fresh lemon juice
9. Salt and freshly ground black pepper

1. In a bowl, cover the shiitake with boiling water. Let stand for 15 minutes.
2. Meanwhile, set a box grater in a large bowl. On the coarse side, grate 5 ears of the corn all the way to the cob. Using a serrated knife, cut the kernels from the remaining ears of corn. Using the dull side of the knife, scrape the juices from the cobs into the bowl.
3. Drain and mince the shiitake. In a saucepan, heat the oil. Add the shallots, garlic and shiitake and cook over low heat, stirring occasionally, until very soft, about 10 minutes. Increase the heat to high and when the oil sizzles, add the corn and its juices. Cook, stirring, until the corn is thick and shiny, 3 minutes. Add the lemon zest and juice, season with salt and pepper and serve.

Notes One Serving 273 cal, 10 gm fat, 1.4 gm sat fat, 32 gm carb, 6 gm fiber.

kale and tofu with coconut

1. 1 cup short-grain brown rice
2. Salt
3. 1/3 cup extra-virgin olive oil
4. 1 teaspoon toasted sesame oil
5. 2 tablespoons soy sauce
6. 1 1/2 pounds kale—stems and ribs removed, leaves chopped
7. 1/2 cup unsweetened coconut flakes
8. 1/2 pound extra-firm tofu, cut into 1/4-inch cubes (about 2 cups)

1. Preheat the oven to 350° and position racks in the lower and upper thirds of the oven. In a saucepan, combine the rice with 2 cups of water and a pinch of salt; bring to a boil. Cover and simmer over low heat for 35 minutes, until the rice is tender.
2. In a small bowl, whisk the olive oil with the sesame oil and soy sauce. Transfer two-thirds of the dressing to a large bowl. Add the kale, coconut and tofu; toss to coat, then spread on 2 rimmed baking sheets. Bake for 25 minutes, until crispy. Stir once or twice and shift the pans halfway through baking. Return the mixture to the large bowl and toss with the remaining dressing and rice. Season with salt and serve right away.
3.  
4. http://www.foodandwine.com/recipes/crispy-kale-and-tofu-salad-with-coconut 

quinoa salad with scallions, favas and dates

http://www.foodandwine.com/recipes/quinoa-salad-with-grilled-scallions-favas-and-dates

1. 1 cup red quinoa, rinsed
2. 2 cups water
3. 8 soft Medjool dates, pitted
4. 2 tablespoons sherry vinegar
5. Salt
6. 1 pound fava beans in the pod
7. Finely grated zest and juice of 1 lemon
8. 1/3 cup extra-virgin olive oil
9. Freshly ground pepper
10. 12 scallions
11. 6 stalks of green garlic or baby leeks
12. 2 tablespoons chopped mint
13. 1 cup small sorrel or arugula leaves

1. In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over moderately low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Uncover, fluff the quinoa and transfer to a large bowl.
2. Meanwhile, light a grill. Grill the dates over moderate heat until lightly charred and very soft, about 2 minutes. Transfer the dates to a shallow bowl and mash to a puree with a fork. Stir in the vinegar and season the puree with salt.
3. Grill the fava bean pods over moderately high heat, turning, until the pods are softened and hot within, about 5 minutes. Transfer the pods to a bowl, cover with foil and let steam for 5 minutes.
4. In a small bowl, stir the lemon zest, juice and olive oil and season with salt and pepper. Shell and peel the fava beans and toss them with 1 tablespoon of the dressing.
5. Brush the scallions and green garlic with some of the dressing, season with salt and pepper and grill over moderately high heat, turning, until browned and tender, about 2 minutes. Transfer the scallions and green garlic to a work surface and cut them into 2-inch lengths.
6. Mix the fava beans, scallions, green garlic and mint into the quinoa. Add the remaining dressing and toss well. Season with salt and pepper. Spread the date puree on the bottoms of 4 plates and spoon the quinoa salad on top. Garnish with the sorrel leaves and serve.