The weather is warming up and eating is lightening up.
Salads are the way to go these days.
But if you are wanting a change from the ever-delicious basic greens, here are a few ideas.
The following recipes are adapted and reprinted from these fine cookbooks available on the Co-op bookshelves at both locations:
Artichoke Dijon Penne
2-1/2 qts. water
8 oz. penne or ziti pasta
3 Tbs. canola oil
3 Tbs. red wine vinegar or balsamic vinegar
1 Tbs. Dijon-style mustard
1/4 cup chopped fresh parsley
2 large cloves garlic, minced
2 tsp. dried oregano
1/2 tsp. black pepper
2 tomatoes, diced
4 whole scallions, chopped
1 15-oz. can chickpeas, drained
1 14-oz. can artichoke hearts, rinsed and coarsely chopped
In a large saucepan, bring the water to a boil over medium-high heat.
Add the pasta, stir, and return to a boil. Cook over medium heat until al dente, 9 to 11 minutes. Drain in a colander and cool under cold running water.
Mizuna and Caramelized Onions
1 Tbs. safflower oil
2 medium yellow onions, cut into thin strips
1 large red bell pepper, seeded and cut into thin strips
1 Tbs. balsamic vinegar
1 Tbs. brown sugar
1 bunch mizuna greens, rinsed and coarsely chopped
2 oz. alfalfa sprouts
1 tomato, cut into wedges
In a large skillet, heat the oil over medium-high heat.
Add the onion and bell pepper and cook, stirring, until the onions are lightly browned, about 7 minutes.
Reduce the heat to low and stir in the vinegar and sugar. Cook, stirring, for 2 minutes.
Arrange the mizuna greens, sprouts, and tomato on salad plates. Using tongs, place the onion mixture over the top of each plate.
Quick Green Bean Salad
1 cup diced celery
3 cups green beans, cooked
1 4-oz. can chopped olives
2 tomatoes, diced
1/2 cup cooked rice or cracked wheat
Mix lightly and spoon onto serving plates. Top with Ranch Dressing. Add 1 Tbs. picante sauce for a spicy-hot flavor.
Black Bean and Corn Salad
2-1/2 qts. water
8 oz. pasta spirals or penne
2 Tbs. olive oil
Juice of 2 limes
1/4 cup chopped fresh cilantro
3 or 4 cloves garlic, minced
1 or 2 jalapeno chili peppers, seeded and minced
1-1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. salt
2 tomatoes, diced
1 15-oz. can black beans, drained
1 11-oz. can corn kernels, drained
4 whole scallions, trimmed and
chopped
1 green bell pepper, seeded
and diced
In a large saucepan, bring the water to a boil over medium-high heat. Add the pasta, stir, and return to a boil.
Reduce the heat to medium and cook until the pasta is al dente, 10 to 12 minutes, stirring occasionally.
Drain the pasta in a colander and cool under cold running water.
In a large mixing bowl, whisk the oil, lime juice, cilan-tro, garlic, jalapeno, cumin, pepper, and salt.
Stir in the pasta, tomatoes, beans, corn, scallions, and bell pepper.
Refrigerate the salad for 30 minutes to 1 hour before serving to allow the flavors to meld.
Fluff the salad before serving.
Golden Spinach Salad
1 yellow squash, grated
1/4 cup pine nuts
2 cups chopped spinach
2 tomatoes, thinly sliced
1 cup alfalfa sprouts
Put the squash, pine nuts, and washed spinach into a bowl.
Toss and dress with lemon or lime juice. Garnish with the tomato slices and alfalfa sprouts.
Jicama, Avocado and Beans
1 15-oz. can black beans, drained
1 15-oz. can red kidney beans, drained
2 ripe avocados, peeled, pitted, and diced
2 medium tomatoes, diced
1 cup peeled, diced jicama
2 whole scallions, chopped
1 red or green bell pepper, seeded and diced
2 large cloves garlic, minced
Juice of 1 large lime
2 Tbs. chopped fresh cilantro
2 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. salt
In a mixing bowl, combine the two types of beans, avocados, tomatoes, jicama, scallions, bell pepper, garlic, lime juice, cilantro, oregano, cumin, pepper, and salt and toss thoroughly.
Chill until ready to serve. Serve over a bed of leaf lettuce.
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