- Wild Rice and Citrus Salad: In large bowl, combine arugula, wild rice and pea shoots; arrange grapefruit and orange segments over top. Sprinkle with almonds and chives. Scatter dried cranberries over top (if using).
- Orange Vinaigrette: Whisk together vinegar, orange juice, shallot, mustard, salt and pepper; whisk in olive oil. Drizzle over salad; toss to combine.
Tip: Add quartered fresh figs if desired.
- Pasta Salad: Cook pasta according to package directions; add asparagus in last 4 minutes of cooking time. Drain and rinse in cold water.
- Dressing: Whisk together lemon juice, pesto, olive oil, salt and pepper. Toss dressing with pasta and asparagus. Add tomatoes, salami and arugula; toss to coat.
- Pasta salad can be made up to 1 day in advance and add arugula just before serving.
Tip: If desired, add black olives and pickled peperoncino for extra flavor.
- Heat oil in large skillet set over medium-high heat; cook onion, garlic and oregano for about 2 minutes or until onion starts to soften. Stir in lentils, passata, 1 3/4 cups water, lasagna noodles, salt and pepper; bring to boil.
- Reduce heat to medium-low; cover and cook for 12 to 15 minutes or until pasta is al dente. Top with ricotta and Parmesan cheese; broil for about 1 minute or until top is golden brown. Sprinkle basil over top.
Tip: For extra flavor, add 1/2 cup shredded mozzarella cheese.
- Heat 1 tbsp oil in skillet set over medium-high heat. Season steak with salt and pepper; sauté for 3 to 5 minutes or until browned but still pink inside. Transfer to plate.
- Heat remaining oil in same skillet; sauté onion, garlic, ginger and peppers for 3 to 5 minutes or until peppers are tender-crisp. Add balsamic glaze, oyster sauce, sugar and 1 tbsp water to pan; bring to simmer.
- Return beef and any accumulated juices to pan; stir-fry for 2 to 3 minutes or until beef is coated and cooked to desired doneness. Stir in fish sauce. Spoon over rice; sprinkle with basil.
Tip: Add sliced fresh hot red or green chili peppers if desired.
- In food processor, pulse beans, olive oil, 2 tbsp Spicy Tomato Pesto, vinegar, garlic and chili flakes.
- Add water, 1 tbsp at a time (adding up to 1/4 cup) to reach desired consistency. Stir in hot sauce to taste. Transfer to serving dish and dollop remaining Spicy Tomato Pesto over top.
Tip: Refrigerate leftover dip to use as a spread on sandwiches or as a mid-morning or afternoon snack.
- In blender, combine pineapple, banana, yogurt, milk and oil; purée until smooth. Divide evenly among 4 glasses; sprinkle with coconut.
Tip: Substitute frozen mango for pineapple if desired.
This super easy salsa is a burst of fresh flavors, best eaten the day it is made. It is a classic without the avocado (salsa verde cruda), but with the avocado it takes on a lovely subdued creaminess.
- Put the tomatillos, cilantro, onion, chiles, garlic, cumin, salt, and the 1/2 cup oil in the blender and blend until almost smooth. Add the avocado and pulse to combine. Check the seasoning and transfer to a bowl; drizzle with oil, if desired.
- Serve with homemade tortilla chips or with grilled steak.
Habanero chiles, hot as they are, have a fruity flavor that sings in any fruit salsa. You can tone down the heat by removing the veins, but if you like salsa spicy, leave them in.
- Combine all the ingredients except the cilantro in a bowl. Measure 1 cup of the mixture and blend in a blender until smooth. Stir into the salsa along with the cilantro.
- Serve immediately with Homemade Tortilla Chips or on seared tuna steaks.
- Heat 2 Tbs. of the oil in a 10-inch straight-sided sautÈ pan over medium-high heat. Add the onion, saffron, pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, coriander, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1 1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.
- In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.
- Add the dates, pomegranate seeds, pine nuts, and chopped cilantro and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle with cilantro, and serve.
Tip: You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pomegranate seeds and pine nuts until the last minute, so they don’t lose their texture.
