Ripped from the pages of Bon Appetit‘s Sept 2008 issue, this is now in full rotation in our kitchen. If you don’t have frisée, substitute for arugula, or another lettuce — it will still be delicious.

• 3 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 2 Tbsp minced shallots
• 1 Tbsp honey
• 1/2 cup (generous) dried tart cherries
• 1 large head of frisée, torn into bit sized pieces (about 6 cups)
• 1 medium Gala apple, cored, thinly sliced
• 1/2 cup coarsely chopped toasted walnuts

Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.

Stir in dried cherries. Toss frisée and apple slices in large bowl.

Add cherry dressing and toss to coat. Add walnuts and serve.

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Packed with flavor, this delicious potato salad recipe from The Blue Zones Kitchen is the best potato salad recipe for all year round.

• 2 lbs potatoes, peeled and cut into quarters or eighths, depending on their size. Waxy potatoes such as Yukon gold or red potatoes work best.
• ½ cup chopped fresh dill
• ½ cup extra-virgin olive oil
• 3-5 Tbsp red wine vinegar
• Salt and pepper optional
• 2 cups arugula, chopped
• 2 cups spinach, chopped
• 1 large sweet onion, thinly sliced
• 1 small head green leaf or romaine lettuce, chopped*
• 1 small radish, sliced, optional

Bring 8 cups of water to boil in a saucepan.

Add potatoes and cook uncovered until tender, about 12 minutes. Drain potatoes and allow to cool.

In a small bowl, combine dill, olive oil and vinegar; season with salt and pepper to taste. Whisk until combined.

In a large serving bowl, combine potatoes with dressing and toss well.

Recipe from The Blue Zones Kitchen

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• 1 lb black-eyed peas, or 4, 15-ounce cans, drained
• 3 green onions, coarsely chopped
• 1 carrot, peeled and grated
• 3 Tbsp red wine vinegar
• 1 cup mint, chopped
• 1/2 red onion, chopped
• 1 cup greens, such as spinach, baby kale, or sweet dandelion, chopped
• 1/4 cup extra-virgin olive oil
• salt and pepper, optional
• dill, optional for garnish

If using dried black-eyed peas, cook in preferred method until peas are tender. If using canned beans, drain then heat on the stove over medium heat.

While the black-eyed peas are still hot and steaming, mix all the ingredients in a large bowl, tossing to combine. Add salt and pepper to taste.

Garnish with dill, if using.

Serve warm or cold.

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• 1/4 cups medium grind bulgur
• coarse salt to taste
• freshly ground black pepper , to taste
• 1 tbsp pine nuts
• 2 tsp fresh lemon juice
• 2 tsp olive oil
• 1/4 cups crumbled feta cheese (1 ounce)
• 1/4 cups fresh parsley, chopped
• 1/4 cups cucumber, peeled, halved, seeded and finely diced
• 1/4 heads Bibb lettuce, torn into large pieces

Directions

In a medium bowl, mix bulgur with 1/8 teaspoon salt and ½ cup boiling water. Cover, let sit until bulgur is tender (but still slightly chewy), about 30 minutes

Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.

Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and ½ the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing/ Top with bulgur mixture and pine nuts.

Source: Martha Stewart

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This quinoa recipe highlights the nutty-taste of quinoa, with thinly sliced vegetables, to create a refreshing salad any time of the year.

• 8 large red radishes
• 1 medium carrot, peeled
• 1 medium fennel bulb, cored
• 1 cup quinoa, preferably red, rinsed
• 2-1/2 cups water
• Finely grated zest of 2 lemons
• Juice of 1 lemon
• 2 Tbsp vegetable oil
• Salt and freshly ground pepper

Using a mandoline, thinly slice the radishes, carrot and fennel bulb. Transfer to a bowl of ice water and refrigerate for about 1 hour until crisp.

Meanwhile, in a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed, and the quinoa is tender. Abut 20 minutes. Allow to cool.

Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil. Add the quinoa and toss. Season with salt and pepper. Serve in bowls, topped with the vegetables.

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A delicious eggplant recipe that takes only about 20 minutes of prep before you have it on your table.

• 1 large eggplant, approximately 1-3/4 lbs.
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1-3/4 lbs mixed tomatoes, halved, quartered or sliced into rounds
• 6 ozs crumbled feta cheese
• 1/2 cup mixed olives, pitted
• 1/2 cup lightly packed flat-leaf parsley

Preheat broiler and place eggplant rounds on a wire rack set in a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side (approx. 10 min). Flip and broil other side of eggplant.

Transfer to a bowl, toss with oil and cover with a plate, allowing eggplant to stand until softened, about 10 minutes.

Arrange eggplant and tomatoes on a plate, seasoning each layer with salt and pepper, and drizzling with oil. Top with feta and parsley, then serve.

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The combination of ingredients is delicious. Allow the tomatoes to cook to when they are caramelized, which adds sweetness and a layer of flavor to the dish.

• 1 lb dried cannellini beans, about 2 cups, rinsed. (You can use canned beans, one 15-ounce can)
• 1 lb cipolline, small boiling onions, or pearl onions
• 1-2 tsp salt, or to taste
• 2 lbs. large tomatoes, cored, and halved crosswise
• 1 lb cherry tomatoes, preferably mixed colors
• 1 tsp salt
• 1 tsp sugar
• 1/2 cup extra-virgin olive oil
• 1/4 cup basil leaves

If using dried beans, place them in a bowl and cover with 2 inches of water, soaking for 8 hours. Drain well.

Blanch onions in boiling, salted water for 1 minute. Drain and peel.

Cover beans with cold water in a pot and bring to a boil. Add the blanched onions and simmer, partially covered, until beans and onions are tender (40 min – 1 hour). Skim froth as necessary.

If using canned beans: simmer blanched onions until they are tender, then add drained canned beans to the pot to warm slightly.

While the beans are cooking, roast the tomatoes.

Preheat oven to 500 degrees F.

Toss tomato halves and cherry tomatoes with the salt, sugar and oil, and place in a baking dish, arranging the tomatoes halves cut sides up. Roast the tomatoes, uncovered until the large tomatoes are tender with brown patches, and the cherry tomatoes are falling apart (35-50 minutes).

Using a slotted spoon, transfer beans and onions to a deep serving platter, then top with tomatoes and tomatoes juice, then sprinkle with basil leaves.

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This versatile salad is perfect for lunch or dinner and is delicious served warm or chilled. Mix things up with different grains, and you’ll enjoy a slightly different taste every time.

• 2 cups cooked hearty whole grains, such as wheat berries, bulgur, spelt, farro or barley
• 2 green onions, chopped
• 1 medium cucumber, peeled, seeded and finely chopped
• 2 tbsp chopped fresh dill
• 1 garlic clove, minced
• 1/2 jalapeno or another hot chile pepper, minced
• 2 tbsp extra-virgin olive oil
• juice of 1/2 lemon, or more to taste
• 2 ounces feta cheese, crumbled
• salt
• freshly ground black pepper

In medium bowl, toss together the grains, green onions, cucumbers, , dill, garlic, jalapeno, oil and lemon juice, and season with salt and pepper. Allow to sit at room temperature for 15 minutes. Stir in the feta cheese. Serve at room temperature or chilled.

Serves: 4

Source: Simply Organic, By Jesse Ziff Cool, Chronicle Books, 2008

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This recipe is a winner, any time of the year. Easy to make, and so full of flavor, we just can’t get enough of it. It is a good candidate for a weekday meal, as elements can be prepared ahead of time, then quickly assembled just prior to dinnertime.

• 2, 5-ounce skinless boneless chicken breasts
• 1 tsp olive oil or vegetable oil
• seasoned salt

Dressing

• 1/3 cup rice vinegar
• 1-1/2 Tbsp minced fresh ginger
• 1-1/2 Tbsp soy sauce
• 3 Tbsp sugar (or agave syrup)
• 3/4 tsp Dijon mustard
• 1 tsp salt
• 3/4 cup peanut oil

Salad

• 1 head (or 2 bunches) of lettuce, or 1/2 head green cabbage and 1/2 head read cabbage (cleaned and chopped)
• 1 large carrot, peeled, cut into 1-inch-long matchsticks
• 2 Persian (baby) cucumbers or ½ hothouse (English) cucumber, thinly sliced
• 1/3 cup coarsely chopped fresh cilantro
• 2 green onions, cut into ¼-inch-thick diagonal slices, including dark green stalks
• ¼ cup chopped roasted peanuts
• Garnish: 3 tbsp toasted sesame seeded

Preheat oven to 350 degrees F. Place chicken in small roasting pan or pie pan. Drizzle with oil and season with salt. Bake 25 to 30 minutes or until thoroughly cooked. Cool and cut into bite-size pieces.

Prepare dressing: In small bowl, combine vinegar, ginger, soy sauce, agave syrup or sugar, mustard, and salt. Stir to combine with fork or whisk. Stir or whisk in oil.

Prepare salad: In large bowl, toss cabbages, romaine, carrot, cucumbers, cilantro, green onions, peanuts, and cooked chicken. Stir dressing and pour over salad: toss. Divide between plates and top with sesame seeds.

Serves: 8

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I love chopped salad, and this one (Chopped Salad Amigliorata) makes me love them even more. The chickpea puree is delicious when placed in the bottom of the salad bowl, or even as a dip for veggies.

• 1/2 cup olive oil
• 2-1/4 cups canned chickpeas
• salt
• 1- 1/3 cups, plus 4 tsp extra-virgin olive oil
• 1/3 yellow onion, sliced into 1/8-inch thick rings
• 3 garlic cloves, crushed, plus 1 while clove
• 2 tsp chopped rosemary
• 4-1/2 ounces fresh lemon juice
• 1/8 tsp cayenne pepper
• 3 ounces white wine vinegar
• 1 six-minute egg, cooled
• 1 tsp Dijon mustard
• 25 anchovies
• 1-1/2 tsp sugar
• 1 cup canola oil
• 4 tsp dried oregano
• black pepper
• 3 heads Little Gem lettuce, sliced crosswise into thin strips
• 1 head radicchio, core removed, sliced crosswise into thin strips
• 1 bunch kale, stems removed, sliced crosswise into thin strips
• 1/2 cup pepperoncini
• 1/2 cup spicy salami, cut into 1-inch matchsticks
• 1 cup cherry tomatoes, halves
• 1/2 cup sun-dried tomatoes, julienned

To a heavy-bottomed pot over medium-high heat, add 1/2 cup olive oil. When hot, add 1 cup chickpeas. Fry, stirring carefully, until golden and crispy, 15 to 20 minutes. Using a slotted spoon, transfer chickpeas to paper towels to drain. Place in a medium bowl and toss with salt to taste.

In a pot over medium heat, add 4 tsp extra-virgin olive oil. When hot, add onion, crushed garlic, and rosemary; cook, stirring occasionally, for 10 minutes. Add remaining 1-1/4 cups chickpeas and just enough water to cover. Lower heat and cook for 30 minutes or until chickpeas are very soft and starting to break down. Transfer mixture to a blender and add 1-1/2 ounces lemon juice, 1/3 cup olive oil, and cayenne. Blend, starting on low and raising the speed to high until smooth, adding water if necessary. Season to taste with salt and let cool.

In a blender, mix white wine vinegar, remaining 4 ounces lemon juice, egg, mustard, remaining garlic clove, 10 anchovies, and sugar. With blender running, slowly pour in canola and remaining 1 cup extra-virgin olive oil. Add 3 tsp, oregano and blend until incorporated; season to taste with salt and pepper.

Spoon chickpea puree into six shallow salad bowls and spread to cover the bottom of each. Set aside. In a large bowl, combine lettuce, radicchio, kale, remaining 15 anchovies, pepperoncini, salami, cherry tomatoes, sun-dried tomatoes, remaining 1 tsp. oregano, and salt to taste. Add 3/4 cup of the dressing (save the rest in the fridge for up to a week) and toss. Divide between bowls and top each with fried chickpeas.

Source: Shape Magazine, June 2015

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