These recipes may be doubled or tripled — or cut in half.
Warm potato and green bean salad
May be made ahead and reheated briefly in the microwave. Makes 6 servings.
Ingredients
1 1/4 pounds red potatoes, cut in 1-inch pieces
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, finely minced
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1 tablespoon fresh dill, chopped
3 tablespoons extra-virgin olive oil
12 ounces green beans, trimmed and cut across in half
1/2 cup thinly sliced red onion
1 celery stalk, thinly sliced
Directions
Combine the potatoes and enough lightly salted cold water to cover them by 2 to 3 inches and bring to a boil. Boil until the potatoes are fork-tender, about 10 to 12 minutes. Scoop them out of water using a slotted spoon, and place in colander. (You will be reusing the cooking water).
While potatoes cook, combine lemon juice and zest, garlic, salt, pepper and dill in a large bowl. Whisk in olive oil. Gently toss in cooked potatoes.
Bring potato cooking water back to a boil and add green beans; cook until bright green and crisp-tender, about 3 minutes. Place onions in a colander; drain green beans and cooking water over onion.
If they won’t be served right away, run cold water over vegetables to stop them from cooking. Combine with the potatoes and celery.
Nutritional analysis for each serving: 155 calories, 3g protein, 21g carbohydrates, 4g fiber, 7g fat, 1g saturated fat, 209mg sodium
Israeli couscous with asparagus and shiitakes
Makes 8 servings.
Ingredients
1 tablespoon olive oil
1 cup chopped onion
1/2 teaspoon dried tarragon
12 ounces shiitake mushrooms, sliced
1 (8. 8-ounce) package toasted Israeli couscous
2 cups lower-sodium chicken or vegetable broth
1 pound asparagus, trimmed and cut in 1-inch lengths
1/4 teaspoon black pepper
1 tablespoon unsalted butter
Salt to taste
Directions
Heat oil over medium high in Dutch oven or deep skillet with lid. Add onion, tarragon and shiitake and cook, stirring occasionally, until onion is lightly golden, about 4 to 5 minutes.
Add the couscous and cook, stirring, until it is lightly toasted, about 1 minute.
Stir in broth, and bring to a boil; reduce heat to medium low, cover and simmer gently until a little more than half the liquid is absorbed and couscous is about halfway cooked through, about 5 minutes.
Add the asparagus, cover and cook until bright green and crisp-tender, about 5 minutes.
Remove from heat, stir in pepper, butter and salt if needed.
Nutritional analysis for each serving: 187 calories, 6g protein, 35g carbohydrates, 3g fiber, 3g fat, 1g saturated fat, 163mg sodium
Barley with blue cheese, walnuts and dried cherries
Makes 6 servings.
Ingredients
1 cup quick-cooking barley
1/2 cup dried cherries
1/3 cup walnuts, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon orange juice
1/4 cup chopped scallions
1/2 cup crumbled blue cheese
Directions
Cook barley according to package directions. In last 5 minutes of cooking, stir cherries (or cranberries) into the barley.
Place walnuts in skillet over medium-high heat and cook, stirring frequently, until walnuts darken slightly and become aromatic. Immediately transfer to a plate and cool.
In a large bowl, whisk together the olive oil and orange juice.
Stir in the barley, walnuts, scallions and blue cheese. Add salt and black pepper to taste.
Nutritional analysis for each serving: 252 calories, 7g protein, 29g carbohydrates, 4g fiber, 13g fat, 3g saturated fat, 159mg sodium
