Spring Couscous Salad (vegan)

Recipe from Yasmeen Ali 

Husband-Tested in Alice’s Kitchen
Yield: 2-3 servings 

Now this is what I call a beautiful spring salad! It is loaded with bold, fresh flavors of mint, parsley, arugula and onions.  I love the crunch of the pistachios and garlicky “marinade” that is tossed in just before serving.  Because I keep Sumac Onion Salad in the fridge on a regular basis, I used that instead of the red onion/lemon mixture listed in the recipe. Both have the same lemony flavor, so either will work.  I’m sure any greens will be dandy in this salad as well as any nuts or seeds.  Za’atar and sumac are spices that can be found in most supermarkets or specialty stores.

Red Onions (I used Sumac Onion Salad in place of this.) 
½ small red onion, thinly sliced
4 Tablespoons fresh lemon juice 
1 teaspoon lemon zest
1 teaspoon kosher salt 

Couscous & Greens
1 cup fresh English peas (frozen, thawed peas will also work)
1 cup pearl couscous (plus 1½ cups water and 1 teaspoon kosher salt)
1 cup arugula, roughly chopped
½ cup firmly packed parsley, finely minced
½ cup firmly packed mint, finely minced
½ cup roasted pistachios, roughly chopped 

Marinade
4 Tablespoons olive oil
3 garlic cloves, thinly sliced 
2 teaspoon za’atar* 
½ teaspoon ground cumin 
1 teaspoon kosher salt, plus more to taste 
Sumac for serving, if desired

Instructions
Start off by blanching* the peas in boiling water. Drain the peas and set aside, and then cook the couscous in the same pot you used for the peas. 
Cook the couscous. Pour the couscous and 1½ cups water into the pot, along with 1 teaspoon salt. Bring to boil on high heat, then reduce to low, partially cover the pot, and let simmer for 8-10 minutes or until all the water is absorbed. Cover the pot and let it sit off the heat for 5 minutes. Then fluff with a fork and toss with 1-2 teaspoons of olive oil to prevent the couscous from sticking.
Prep the onions. To a bowl, add in the onions, lemon juice, zest, and salt. Toss together and set aside. 
While the couscous cooks, prep the herbs, arugula, and pistachios. Once the couscous is done, add it to the bowl of onions, along with the arugula, herbs, and pistachios. 
Make the marinade. Rinse and pat dry the pot you used for the couscous and add in the garlic and olive oil (I like to use the same pot to save on dishes). Gently fry the garlic over medium heat until it just starts to brown. Remove from the heat and stir in the zaatar, cumin and kosher salt.
Toss and serve. Pour the marinade over the salad and toss to combine. Season to taste with sumac and kosher salt, if desired.

Notes
*If you can’t find za’atar, mix together 1 tsp each sumac, sesame seeds, dried oregano, dried thyme, cumin, coriander, and 1/4 tsp kosher salt.
*To blanch to the peas, place them in boiling water for 1½ minutes.  Drain and rinse with ice cold water. 
 

Red Pesto Couscous Salad with Smoky Granola (vegetarian)

Recipe from BOSH 
Serves 4
Adapted and Husband-Tested in Alice’s Kitchen

This simple Red Pesto Couscous Salad with Smoky Granola is loaded with spiced roast chickpeas and a wonderfully versatile, insanely tasty smoky granola topping. I served this with some Homemade Pickled Beets.  Lovely meal!!

Step 1 Make the Smoky Granola 
1 heaping cup almonds, roughly chopped
¼ cup sunflower seeds 
¼ cup pumpkin seeds
2 Tablespoons olive oil
1 teaspoon apple cider vinegar
2 Tablespoons light soy sauce or tamari
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon black pepper
1 Tablespoon nutritional yeast
Flaky sea salt, to taste

Preheat the oven to 375F.  Place a piece of parchment paper (or silicone liner) on a baking sheet. Place the almonds and the seeds in a large mixing bowl.  In a small bowl, whisk together the olive oil, apple cider vinegar and tamari.  Add the smoked paprika, garlic powder, onion powder, chili powder, pepper and nutritional yeast and whisk again until thoroughly mixed.  Add the spice mixture to the almond-seed mixture and toss until the almonds and seeds are thoroughly coated.  Roast the coated granola in a single layer on a baking tray for 12-15 minutes, stirring halfway through baking time. Transfer to a fresh baking tray or plate to prevent overcooking, then sprinkle with flaky sea salt and mix to coat. Let the granola cool to room temperature before using.

Step 2 Prepare the Air Fryer Roasted Chickpeas.  

(This is an adaptation of a recipe from Sweet Peas and Saffron.)

1 (15 oz.) can chickpeas, drained and rinsed
1 Tablespoon olive oil
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or Aleppo pepper
Salt & pepper to taste

Air Fryer: Heat air fryer to 400°F.  Pat them well to dry. (I usually drain and rinse them and then put them on a towel for a few hours to make sure they’re completely dry. Whisk the olive oil and spices together. Toss in the chickpeas and mix until the chickpeas are coated. Dump the whole batch of chickpeas in the air fryer basket. Cook for 15-20 minutes or more, shaking a few times. When chickpeas are cooked to your liking, remove from air fryer. Sprinkle with salt and pepper, to taste. Since all air fryers will cook slightly differently, use the cook time as a rough estimate and check on your chickpeas frequently during the last 5 minutes of cooking. Leave the chickpeas in an open bowl or jar for up to one week. If they lose their crispness, just pop them back in the Air Fryer for a couple of minutes.

Step 3 Prepare the Couscous.
1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto (I use Trader Joe’s Organic Roasted Red Pepper and Almond Pesto which is vegetarian, not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Step 4 Plate the finished dish.
1 cup hummus
1 cup of the Smoky Granola
4 cups arugula (or other favorite green)
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Pinch of Kosher salt

Sprinkle the arugula with the fresh lemon juice.  Add the olive oil and salt.  Toss.  Divide the arugula between 4 bowls.  Spoon ¼ cup of hummus onto each bowl.  Spoon some of the couscous into bowls and top with the roast chickpeas. Sprinkle over the smoky granola and serve immediately.

Asparagus & Crispy Beans With Mint & Parmesan

Recipe from Food 52 Genius Recipes (Allison Arevalo)

Husband-Tested in Alice's Kitchen

Makes 4 generous servings

I was inspired by this recipe. Roasting cannelloni beans is pretty genius. They are crispy on the outside and creamy on the inside. The roasted beans are tossed with arugula, fresh mint, blanched asparagus and Parmesan shavings. The original recipe called for high quality anchovies, but though I like them, I already had salmon in the freezer. So I roasted and flaked it to top off the salad. We enjoyed it with some grapes and homemade Zucchini Parmesan Loaf (also thawed from the freezer) This was a delicious, healthful and easy to make dinner.

1 (15 ounce) can cannelloni beans, drained and rinsed

Kosher salt

8 ounces fresh asparagus

6 Tablespoons extra virgin olive oil (you could use less)

Freshly ground black pepper

4 ounces arugula

3 ounces shaved Grana Padang or Parmigiano-Reggiano cheese

1 cup chopped fresh mint

1 (1.6 ounce) can or jar of anchovies, drained, fillets rolled into little spirals OR 2 small salmon fillets

Flakey sea salt (I use Maldon.)

Heat the oven to 375F.  Place a clean dry towel on the counter.  Place the beans on the towel and allow them to dry while the oven is preheating.  It’s really important that the beans be completely dry before roasting.  Bring a pot of water to boil and add 1 Tablespoon salt to the boiling water.  Add the asparagus.  Blanch for 1 minute.  Drain and then quickly plunge the asparagus into ice water to cool.  Cut into bite sized pieces (about 2 inches.) Once the beans have dried, place them on a large rimmed baking sheet.  Drizzle with 3 Tablespoons oil and season with 1 1/2 teaspoons salt and a few grinds of black pepper.  Toss gently to fully coat.  Spread them out into an even layer.  If you’re using salmon fillets in this recipe, you can add the fillets to the baking sheet to cook along with the beans.  Roast the beans for 20 minutes, until browned and crisp.  Remove and cool to room temperature.  

In a large bowl, place the arugula, asparagus, cheese, mint, and beans.  Right before serving, slowly drizzle in about 3 Tablespoons olive oil and gently toss.  Spread the salad on a large platter and scatter around the anchovies or flaked cooked salmon.  Garnish with flaky sea salt. Serve.

Greens and Grains Salad with Citrus-Date Vinaigrette (Vegan)

Recipe from Rainbow Plant Life (Nisha Vora)

Husband-Tested in Alice’s Kitchen

Makes 4 side salads or 2 generous main dish salads

When I watched this video about making salads, this salad stood out to me to test.  The ingredients reminded me of the fabulous salads we enjoyed while on vacation several years ago in the Netherlands.  Their salads always seemed to include grains or legumes and lots of fresh herbs.  Though this salad takes some preparing, most of the steps can be done in advance (prepping the greens, cooking the farro, roasting the beets, toasting the nuts, and making the vinaigrette) and, oh, Lordy!, is it totally worth the effort.  I couldn’t stop saying “mmmm” with every bite.  I can’t describe the complex flavors, but I will say, don’t leave any ingredients out.  They each play an important role in making this salad one you won’t forget.  Invite your favorite people over and treat them to this delish salad.

Arugula or Arugula and Baby Greens Mix, washed and spun dry

4 Medium Beets, roasted*, peeled and cut into small cubes

1 cup uncooked Farro, prepared*, directions below

Citrus-Date Vinaigrette (Recipe follows)

1/3 cup Walnuts or Pine Nuts, toasted*

1 Fennel Bulb, very thinly sliced (Save the fronds for this salad.)

1 Avocado, peeled, pitted, and chopped

2-3 sprigs Fresh Flat-Leaf Parsley, chopped

2-3 sprigs Fresh Dill, chopped

2-3 sprigs Fresh Fennel Fronds, chopped

Begin making the salad components in advance.  Wash and spin dry the arugula and greens.  Place them in a container covered with a dry towel or paper towel and then the container lid.  Put the container in the fridge crisper drawer to keep them fresh until you are ready to toss the salad.  Roast the beets.* When they are cool enough to handle, peel them and cut them into small cubes.  Place them in a container with a lid and into the fridge until they are needed.  Cook the farro.* Allow the farro to cool to room temperature and place it in an airtight container in the fridge until needed.  Toast the walnuts or pine nuts.* Once they are cooled, place them in a jar with a lid and store in the fridge or counter until needed.

When you are ready to assemble the salad, slice the fennel very thinly. (This should be done at the last minute because fennel will turn brown fairly quickly.) Set aside. Cut open the avocado and remove the pit.  Using a knife, cut into the flesh in a crisscross pattern and then use a spoon to scoop out the small cubes of avocado.  Set aside.  Chop up the herbs and fennel fronds. 

In a large serving bowl, layer the arugula and greens and the cooked farro.  Top with the sliced fennel, roasted beets, toasted nuts, avocado, chopped herbs and fennel fronds.  Drizzle on the Citrus-Date Vinaigrette and toss to combine.  Serve.

*Toasting Walnuts or Pine Nuts: Heat a skillet over medium heat. Add the nuts in a single layer, stirring frequently until browned and fragrant, about 5 minutes.

Citrus-Date Vinaigrette: (makes about ½ cup)

2 Medjool dates (soaked in warm water for 5-10 minutes until very soft, then drain) pitted

3 Tablespoons extra virgin olive oil

3 Tablespoons fresh lemon juice

1 Tablespoon fresh orange juice

1 ½ teaspoons Dijon mustard (or whole-grain mustard)

½ teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon ground coriander

¼ teaspoon sea salt, plus more to taste

Freshly ground black pepper, to taste

Water, as needed (I used about 2 Tablespoons)

Add all the ingredients to a high speed blender. Blend for a few minutes, drizzle in water until the desired consistency.  Season to taste.  Store in the fridge in a lidded jar for a few days.

*Roasting Beets:

Preheat the oven to 425F.  Trim off the greens and most of the stalks, leaving some stalk intact to prevent the beets from “bleeding.”  (If the beet greens are fresh, you can use them as salad greens or you can steam or sauté them.) Do not trim the root “tails” because they help keep the beets juicy. Wash and scrub the beets clean.  Lightly rub the beets with olive oil and sprinkle with salt and freshly ground pepper.  Place the beets in an ovenproof casserole-style baking dish and cover.  Roast for 45-90 minutes, depending on the size of the beets, or until fork-tender.  When the beets are cool enough to handle, run them under cool water and peel off the skins while wearing rubber gloves so your hands don’t turn pink/red.  Store the beets in an air-tight container in the fridge for up to 5 days.

*To Cook Farro: (I usually toast the farro in a dry skillet and then soak them in the cooking water for an hour before cooking in my rice cooker using the brown rice setting. No draining or drying needed. 1 cup farro; 1½ cups water; Pinch of salt; 1 Tablespoon olive oil.) If you don’t have a rice cooker, you can cook them on the stove top. (I’ve not tested this method.) Bring 2 ½ cups water to a boil and season well with salt.  Add the farro.  Reduce the heat to a simmer and cook until tender, yet chewy, about 15-20 minutes for pearled farro; 20-30 minutes for semi-pearled farro. Drain in a sieve and spread the farro out on a pan to dry.

Herbed Tuna Stuffed Peppers

Serves 4 (serving size is 2 filled pepper halves)

Recipe from So Easy by Ellie Krieger

Husband-Tested in Marimar’s Kitchen

(Alice’s Daughter-in-Law)

On our last visit to Mexico to see our family, our daughter-in-law made this tasty light lunch using fresh herbs.  It requires no cooking and so it’s a perfect dish for a hot day.  Serve this with a fruit salad for a very healthful lunch.

4 red or yellow or orange bell peppers, stemmed and cut in half crosswise

¼ cup extra-virgin olive oil

3 Tablespoons fresh lemon juice

2 teaspoons Dijon mustard

½ teaspoon Kosher salt

¼ teaspoon freshly ground pepper

4 (6 oz.) cans chunk light tuna in water, drained

1 ½ cups lightly packed baby arugula leaves, roughly chopped

1 cup lightly packed fresh basil leaves, minced

1 cup lightly packed fresh parsley leaves, minced

3 Tablespoons loosely packed fresh tarragon leaves, minced
1/2 cup shredded carrot (optional)

Using a paring knife, remove the seeds and white membrane from inside the pepper halves. 

In a large bowl, combine the olive oil, lemon juice, mustard, slat and peppers and whisk to incorporate.  Add the tuna, arugula and minced herbs and stir to incorporate.  Spoon about ½ cup of the tuna mixture into each pepper half and serve, or place the filled peppers in airtight containers in the fridge.  They will keep chilled for up to 2 days.

This makes a great, light lunch served with a summer ripe tomato!

Nutritional Info per Serving:  380 calories; 15 grams fat (2 g sat. fat; 10 g mono fat; 2 g poly fat); 47 grams protein; 3 grams carbohydrates; 3 grams fiber; 105 cholesterol; 1020 mg sodium (Excellent source of protein, vitamins A, C, and K; Good source of fiber, folate, manganese; potassium; vitamin B6)

Lovely Autumn/Winter Salad

Here's the salad doubled for a crowd.  Instead of roasting the sweet potatoes,
I cut them up into bite-sized pieces and sauteed them
in a bit of olive oil and butter.  I them drained them on a paper towel. 
(You can allow them to cool and then keep them
in the fridge until you're ready to add them to the salad.)
I cut the arugula up into bite-sized pieces also for easier serving and eating.
As you can see, it makes a stunning addition to any table.

Recipe from Martha Stewart Everyday Food 

Husband-Tested in Alice's Kitchen

This salad not only tastes fabulous, but it’s gorgeous to look at with the bright arugula, the golden butternut squash, creamy cheese and crusty brown walnuts.

2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks (butternut squash makes a fine substitute)

3 Tablespoons plus ½ teaspoon olive oil

Kosher salt and ground pepper

½ cup walnuts

¼ teaspoon cayenne pepper (I used ½ teaspoon)

2 Tablespoons fresh lemon juice

1 teaspoon honey (I used l bit more.)

1 package of arugula or 2 bunches watercress and/or baby lettuces

4 ounces feta cheese, crumbled (blue cheese or goat cheese make good substitutes)

Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 Tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.

On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack, until golden, 6 minutes.

In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.

Arugula and Orange Salad with Fig-Orange Dressing

Serves 4

Recipe from Raising the Salad Bar

Husband-Tested in Alice’s Kitchen

We had guests for dinner the other night and I served this pretty salad.  Of all the dishes I prepared, this was the big hit of the night.  We all loved the contrast in textures and flavors of the peppery arugula, the tangy cheese and the sweet dressing.

Salad:

6-7 cups arugula, washed and dried

Orange segments from 2 naval oranges or 1 can (11 oz.) mandarin oranges, drained

¼ cup chopped toasted walnuts

¼ cup blue cheese crumbles (goat cheese would also be yummy)

Dressing:

3 Tablespoons prepared fig jam or spread (I used F.R.O.G. Preserves* from Dillman Farms.)

4 Tablespoons fresh tangerine or orange juice

¼ teaspoon fresh lemon juice

Pinch of Kosher salt

Place the arugula in a serving dish and top with the orange sections.  Top with the walnuts and blue cheese.

Place the dressing ingredients in a jar with a lid (or whisk together in a small bowl) and give it a good shake.  Drizzle the dressing over the salad and toss.

Notes: 

If the fig jam/spread has large chunks of fruit in it, put the dressing ingredients in an electric mini food chopper and whir together until smooth and completely blended together.

Dillman Farms F.R.O.G. Preserves is a yummy mixture of figs, raspberries, oranges and ginger available at Lost River Market & Deli.

Chicken Milanese with Arugula or Spinach Salad

Serves 4**

Recipe from Everyday Food May 2008

Husband-Tested in Alice’s Kitchen

This is really good and worthy of company. Arugula is a delicious peppery green. When you bring it home, give it a good soak in cold water right away, spin it dry in your salad spinner and then place it in a plastic bag in the crisper drawer of the fridge. It’ll then be ready to go for salads or sandwiches. The bite of lemon, arugula, and onion cuts through the richness of these crisp chicken cutlets. Use baby spinach if arugula isn't available. You can skip step 3 if you buy chicken at Lost River Market & Deli that’s already thinly sliced, which makes this dish even more quick to prepare. I served these with potatoes I roasted in the oven at the same time I baked the chicken.

1 ¼ cups plain dried breadcrumbs 

¼ cup plus 2 Tablespoons olive oil

1/3 cup all-purpose flour or whole-wheat flour

2 large eggs, lightly beaten

Coarse salt and ground pepper

4 boneless, skinless chicken breast halves (about 6 ounces each)

2 Tablespoons fresh lemon juice (From about ½ a lemon, cut the other ½ lemon into wedges for serving)

5 ounces baby arugula (Use baby spinach if arugula isn’t available.)

1 small red onion, thinly sliced

1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on sheet. Cook, tossing once, until golden brown, 6 to 8 minutes. Transfer to a medium bowl.

2. Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.

3. One at a time, place chicken breasts between two large pieces of plastic wrap. Using a meat mallet or bottom of a small heavy pan, pound until 1/2 inch thick.

4. Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.

5. Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.

6. In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper. Add arugula and onion; toss. Top chicken with salad; serve with lemon wedges on the side.

**Note: The recipe says this makes 4 servings, but when the chicken breasts are pounded out (or even bought thinly sliced) the breasts fill up half a dinner plate. You could certainly cut the chicken in half crossways after they are cooked and get twice the servings. (Remember, a serving of meat should only be the size of a deck of cards.) This will save you calories and money!



Per Serving: (See Alice's note above) 590 Calories; 27 g fat (4.6 g sat. fat); 49.1 g protein; 35.9 g carb; 2.7 g fiber