Recipe Course: 30 Mins or Less

Kale Tabbouleh Salad

  • Simple Vinaigrette: Whisk together olive oil, lemon juice, garlic, cumin, salt and pepper.
  • Tabbouleh Salad: Stir together bulgur, kale, tomatoes, parsley, mint and red onion. Toss with vinaigrette.

 

Tips:

  • For added protein, stir in 1 cup drained and rinsed lentils or sprinkle with 1/3 cup crumbled feta cheese.
  • If desired, chop herbs in food processor.
  • To get 1 1/2 cups of cooked bulgur, start with 1/2 cup raw and cook according to package directions.
  • Substitute quinoa for bulgur if desired.

Honey-Balsamic Glazed Salmon

  • Preheat oven to 400ºF. Season salmon with salt and pepper; place on parchment paper–lined baking sheet. Whisk together vinegar, honey, mustard, garlic and chili pepper flakes; brush over salmon.
  • Bake for 18 to 20 minutes or until fish just starts to flake easily with fork. Sprinkle with chopped tarragon (if using).

 

Tips:

  • Substitute maple syrup for honey if desired.
  • Omit chili flakes, if desired, and season with freshly ground pepper instead.

Guacamole with Balsamic Glaze

  • Using masher or back of a wooden spoon, mash avocados well; stir in 1/4 cup cilantro, lime juice and salt. Stir in onion, tomato and garlic.
  • Transfer to serving bowl; drizzle with balsamic glaze. Garnish with chili pepper and remaining cilantro. Serve with tortilla chips.

 

Tips:

  • Add a chopped seeded jalapeño or hot green chili pepper if more heat is desired.
  • Sprinkle with fresh Mexican cheese, such as queso fresco, if desired.

Farfalle with Kale and Pine Nuts

  • Cook farfalle according to package directions. Drain, reserving 1/3 cup pasta water. Meanwhile, heat oil in large skillet set over medium heat; cook onion and garlic for about 2 minutes or until starting to soften.
  • Stir in kale, half of the salt and chili flakes; cook for about 3 minutes or until wilted. Toss with pasta, pesto, pasta water and remaining salt until well coated. Divide among 4 plates and top with pine nuts. Serve with Parmesan cheese (if using).

 

Tips:

  • Add 1 cup canned chickpeas to pasta for added protein.
  • Use whole wheat, quinoa or gluten-free pasta.
  • Make this dish vegan by omitting Parmesan cheese.

Crispy Rice Squares

  • Grease 13- x 9-inch pan; set aside. Heat oil in large saucepan set over low heat; add marshmallows. Cook, stirring, for about 4 minutes or until completely melted. Stir in vanilla. Remove from heat.
  • Immediately stir in cereal until coated. Stir in almonds, pecans, raisins and cranberries. Scrape into prepared pan; using wet hands or buttered spatula, spread evenly. Let cool completely; cut into squares. (Can be stored in airtight container for up to 2 days.)

Tips:
• Stir in 1/2 cup chocolate chips or chopped dark, milk or white chocolate if desired.
• If you like, substitute hazelnuts, peanuts or pumpkin seeds for almonds and pecans.

Creamy Broccoli and Grape Salad

  • Creamy Yogurt Dressing: Whisk together yogurt, 1 tbsp raspberry balsamic glaze, white wine vinegar, lemon juice, mustard, salt and pepper. Whisk in olive oil.
  • Salad: Toss together broccoli, grapes, walnuts and red onion; arrange on platter. Drizzle dressing over top; toss to coat. Drizzle with remaining raspberry balsamic glaze. Sprinkle with chives.

 

Tip: Add dried sour cherries if desired.

Cinnamon Sugar Churros

  • In saucepan, bring 1 cup water, 1/4 cup olive oil, 1 tbsp sugar and salt to boil over medium-high heat; stir in flour and cook for 3 to 5 minutes, stirring, or until mixture forms a ball and thin film forms on bottom of the pan.
  • Transfer mixture to stand mixer; beat for 1 minute to cool. Beat in eggs, one at a time, to make stiff dough. Transfer to large piping bag fitted with large star tip.
  • In high-sided skillet or saucepan, heat remaining olive oil over medium heat to 375°F. In batches, squeeze choux pastry through pastry tube, in 4-inch lengths, into hot oil; cook, turning to brown on all sides, for 3 to 5 minutes or until puffed, golden and cooked through.
  • Toss cinnamon with remaining sugar; roll hot churros in mixture and drizzle with raspberry balsamic glaze.

 

  • Tips:
    Serve churros with hot chocolate.
  • Serve with vanilla ice cream and extra balsamic glaze for drizzling if desired.

Cinnamon Almond Granola

  • Preheat oven to 375ºF. Stir together brown sugar, olive oil, orange juice, cinnamon and salt; toss with oats, almonds and sunflower seeds. Spread on parchment paper–lined baking sheet.
  • Bake, stirring every 5 minutes, for 12 to 15 minutes or until golden and crisp. Remove from oven and let cool completely. Break granola into clusters. (Can be stored in airtight container for up to 2 weeks.)

 

Tips:

  • Stir dried fruit, such as raisins, cranberries or cherries, into granola if desired.
  • Granola also makes a great afternoon snack – add a sprinkle to a peanut butter and banana sandwich, or to yogurt with berries.

Brown Rice Falafel Bowl

  • Falafels: In food processor, combine chickpeas, parsley, flour, onion, garlic, cumin, paprika, baking powder and salt; pulse until mixture is just starting to come together. Roll into sixteen 1-inch balls; flatten slightly.
  • Meanwhile, heat olive oil in saucepan set over medium heat until instant-read thermometer reaches 325°F. Fry falafel, in batches, for 2 or 3 minutes per side or until golden brown. Using slotted spoon, transfer to paper towel–lined tray.
  • Falafel Bowl: Divide rice among 4 bowls or portable containers. Top with falafel, cucumbers, tomato and red onion. Whisk together yogurt, olive oil, tahini and lemon juice until smooth; stir in salt, pepper and cumin. Drizzle over falafel bowls.

 

Tips:

  • To spice up falafel bowls, serve with your favorite hot sauce or add a pinch of cayenne pepper to falafel mixture.
  • Substitute quinoa, farro or barley for brown rice.
  • To make ahead, freeze falafels in airtight container for up to 1 month; reheat from frozen in moderate oven until heated through.

Blistered Balsamic Grape Crostini

  • Heat 1 tbsp oil in large heavy-bottom skillet set over high heat; sauté grapes, vinegar, thyme, salt and pepper for about 7 minutes or until grape skins start to blister and liquid is reduced by half. Stir in honey.
  • Meanwhile, broil baguette slices for 1 minute per side or until golden and toasted.
    Brush slices with remaining olive oil; top each with slice of Brie and some of the warm grapes. Drizzle with pan juices.

 

Tip: Substitute fresh mozzarella, burrata or goat cheese for Brie cheese if desired.