THERE I WAS, A LITTLE GIRL, SITTIN’ ON THE PORCH SHELLING PEAS AND SHUCKING CORN.
I used to love peeling back the husk and turning those silky blond threads into hair for my homemade doll. The peas were another story. No matter how many peas I pinched—endlessly pinched—from their protective little pods, the bowl never seemed to fill. And how come I had to seed and sow and harvest our vegetables literally from the ground up, while other people—the rich people I always saw on TV—only had to open a can?
I wanted the Jolly Green Giant’s peas. But what I really longed for was the feeling I thought buying food from an actual grocery store would give me: the sense that life was lush and plentiful and mine for the taking.
When you know better, you do better.
Yes, there’s Maya’s refrain again. Sometimes I think she didn’t so much pass away from me as she passed into me. Maya, I know a little better now.
And in an effort to do better, there’s an edict in my home: We purchase no vegetable that we can grow ourselves. We eat what’s in the garden, season by season. As a result, I get my face into the sunshine and my hands into the dirt. The garden work I once disdained, I now embrace. The canned peas I once considered the height of luxury? Not when it’s healthier, cheaper, and infinitely more delicious to grow my own. There’s much to be said for reaping what you sow. I genuinely appreciate every artichoke when I remember how hard I worked for it. Corn is never sweeter, butter lettuce never softer, and peas—well, I have to admit, I actually delight in shelling them now! The green giants I covet today come straight from the garden, ripe with the vitamins and nutrients our bodies crave. There’s Swiss chard, kale, zucchini, collard and turnip greens, of course, and so many varieties of lettuce that you can have a different salad every day of the week. As I do.
I never thought I’d become a “gardenista,” but here I am learning about the land with Russell Greenleaf (yes, that’s his real name), the farmer at Oprah’s Farm on Maui.
Toto, I don’t think I’m in Mississippi anymore! But my grandmother would be so proud of these collards!
Nothing’s more satisfying than eating what you grow. If you’re a city person try some rosemary on your fire escape or basil on your window ledge!
I used to think of salad as homework, the boring thing you had to get through before you were allowed to play. I had no idea that a gorgeously composed salad—with textures running the gamut from crunchy crispy to impossibly delicate, a rainbow’s worth of color, and flavors that register exotic, bittersweet, citrusy, nutty, tart, and spicy, sometimes all in the same bite—is by far the most delicious way to play. The key is to dress the salad right (start with a drizzle, give it a good toss, repeat as needed) and feel free to improvise.
Now, when I’ve got a house filled with ravenous guests, I always make sure—even at breakfast—to have a gorgeous mixed-greens option on the buffet. The salads in this chapter include many of my favorites, the ones I serve again and again. Some are light, some are substantial, all are taste sensations. (And here’s a bonus: Just about everything green is zero points!)
I think it’s the perfect way to wrap up this food journey we’ve been on together—with dishes that celebrate nature in all its glory. It may sound corny, but when I eat a good, fresh salad, I can’t help thinking of blue skies and warm breezes and how lucky I am to be alive on this beautiful, bountiful earth. So go ahead and help yourself—I’ve saved the best for last.
HEIRLOOM TOMATO AND SUMMER CORN SALAD WITH TARRAGON VINAIGRETTE
This is like a trip to the farmer’s market on a platter! But don’t even think about making this in the winter. If the ingredients aren’t at peak freshness, it’s just not going to work. This salad is also a beautiful base for a simple fillet of grilled fish.
PREP TIME 20 MINUTES | COOK TIME 15 MINUTES | SERVES 8 | SMARTPOINTS 6 PER SERVING | CALORIES 192 PER SERVING
INGREDIENTS:
Vinaigrette
¼ cup rice vinegar
Zest and juice of 1 lemon
½ shallot, chopped
2 teaspoons Dijon-style mustard
1 tablespoon honey
Sea salt
Freshly cracked black pepper
½ cup fresh tarragon leaves
1 cup grapeseed oil
Salad
6 slices prosciutto
4 ears of corn
¼ cup chopped fresh chives
Salt and freshly cracked black pepper
6 medium heirloom tomatoes in a variety of colors
1 medium red onion, thinly sliced into half-moons
6 ounces soft goat cheese
DIRECTIONS:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
To make the vinaigrette: In a blender, combine the vinegar, lemon zest and juice, shallot, mustard, honey, ¾ teaspoon salt, and a few grinds of the pepper mill (here) and blend to combine. Add the tarragon, then pour the oil through the hole in the blender lid and blend until emulsified.
To make the salad: Lay the prosciutto out on a baking sheet and bake for 10 to 15 minutes, until mostly crisp. Remove from the oven, cool, and break into bite-size pieces.
Strip the corn of its husks and silk and slice the kernels off. In a medium bowl, combine the corn, chives, and ¼ cup of the vinaigrette. Taste and season with salt and pepper if needed. Cut the tomatoes into thick wedges, place them on a platter, and sprinkle with a bit of salt. Scatter the onion slices around the tomatoes, then spoon the corn and its dressing over the top. Top with the prosciutto, then crumble the goat cheese over everything. Finish with a few grinds of the pepper mill.
The vinaigrette keeps in the refrigerator for up to a week—but something tells me it’ll get used up in a couple of days!
BRUSSELS SPROUT SALAD WITH SHAVED PARMESAN AND MEYER LEMON AND TRUFFLE VINAIGRETTE
You show me someone who doesn’t like Brussels sprouts and I’ll show you somebody who needs to try this salad! Who knew how good they are when you shred them up and serve them raw with a lemony dressing?
PREP TIME 15 MINUTES | COOK TIME 10 MINUTES | SERVES 4 | SMARTPOINTS 4 PER SERVING | CALORIES 168 PER SERVING
INGREDIENTS:
Zest and juice of 2 Meyer lemons
1 clove garlic, grated on a Microplane
1 teaspoon finely chopped fresh thyme
½ teaspoon Sabatino Truffle Zest
1 teaspoon Sabatino truffle salt
½ teaspoon agave nectar
1 teaspoon truffle oil
4 teaspoons smoked olive oil, such as Castillo de Canena
4 cups shredded Brussels sprouts
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups baby arugula
1 cup fresh flat-leaf parsley leaves
1 ounce great-quality Parmesan cheese, grated on a Microplane
2 tablespoons pine nuts, toasted
DIRECTIONS:
In a small bowl, combine the lemon zest and juice, garlic, thyme, Truffle Zest, truffle salt, agave, truffle oil, and smoked olive oil. Set dressing aside.
Place the Brussels sprouts in a salad bowl. Toss with the sea salt and black pepper. Pour the dressing over the Brussels sprouts, toss well, and set aside for 8 to 10 minutes. Add the baby arugula, parsley, and Parmesan. Divide among serving bowls and top each with toasted pine nuts.
Tart and earthy, this salad was a real revelation for me. And it holds its own next to any roast or fish dish.
LENTIL SALAD WITH SPINACH, GOAT CHEESE, POMEGRANATE SEEDS, AND RED ONION GASTRIQUE
I’ve seen the word “gastrique” on menus, and I’ve made gastriques at home, but it took Google to tell me what it technically is! Turns out a gastrique is basically a sweet and sour sauce that can be infused with just about anything you want—in this case, red onion. So fancy, yet so simple!
PREP TIME 10 MINUTES | COOK TIME 40 MINUTES | SERVES 8 | SMARTPOINTS 8 PER SERVING | CALORIES 319 PER SERVING
INGREDIENTS:
6 cups water
Salt
1 ½ cups dry beluga or Puy lentils
1 tablespoon extra virgin olive oil
2 medium red onions, thinly sliced into half-moons
1 teaspoon curry powder
¼ cup raisins
1 tablespoon pomegranate molasses
Juice of 2 lemons
Zest and juice of ½ orange
1 teaspoon red pepper flakes
2 cloves garlic, grated on a Microplane
1 teaspoon agave nectar
1 Granny Smith apple, cored and cut into small dice
Freshly ground black pepper
3 cups spinach leaves
¼ cup soft goat cheese, at room temperature
½ cup roasted pumpkin seeds
1 cup pomegranate seeds
DIRECTIONS:
In a medium saucepan, bring 6 cups of water to a boil. Add 2 teaspoons salt and the lentils, return to a boil, then reduce the heat to medium-low and simmer for 25 minutes, or until tender. Drain the lentils and set aside.
Heat the oil in a large sauté pan over medium-high heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, for 8 to 10 minutes, until lightly browned. Add the curry powder and raisins and cook, stirring, for 5 minutes more. Add the pomegranate molasses and remove from the heat.
Meanwhile, in a medium bowl, whisk together the lemon juice and orange zest and juice, the red pepper flakes, garlic, agave, and 1 teaspoon salt. Add the apple and stir to combine. Season with black pepper.
In a large salad bowl, combine the lentils, red onion mixture, spinach, and apple and let sit for 10 minutes. Crumble in the goat cheese, add the pumpkin seeds and pomegranate seeds, and toss lightly to combine. Divide into bowls and serve.
The juice from pomegranate seeds is said to be three times higher in antioxidant activity than green tea.
ROASTED EGGPLANT WITH KALE, FRESH MOZZARELLA, AND PINE NUTS
Given that this dish is only three points, it’s an awfully hearty salad with a lot of big flavors. Serve it with a bowl of soup, and lunch is ready to go!
PREP TIME 15 MINUTES | COOK TIME 20 MINUTES | SERVES 6 | SMARTPOINTS 3 PER SERVING | CALORIES 126 PER SERVING
INGREDIENTS:
6 baby eggplants (about 6 inches long)
Extra virgin olive oil cooking spray
Sea salt
½ bunch Tuscan kale
1 tablespoon extra virgin olive oil
1 clove garlic, grated on a Microplane
2 ounces fresh mozzarella cheese, cut into small cubes
¼ cup currants
½ cup chopped fresh basil
¼ cup fresh flat-leaf parsley leaves
½ cup sliced fresh chives
2 teaspoons balsamic cream
Freshly cracked black pepper
2 tablespoons pine nuts, toasted
DIRECTIONS:
Preheat the oven to 425°F. Slice the eggplant in half lengthwise and place cut side up on a baking sheet. Spritz with cooking spray, sprinkle with salt, and roast for 20 minutes, or until lightly browned.
Meanwhile, remove the stems from the kale, stack the leaves, and thinly slice them. Sprinkle the leaves with ¼ teaspoon salt and rub it in with your hands. Let sit for 10 minutes so the leaves can start to soften.
In a small bowl, combine the oil and garlic. Add to the kale and mix well to coat the leaves in the garlic oil. Fold in the cheese, currants, basil, parsley, and chives. Place the eggplant on a plate and drizzle with the balsamic cream and a little salt and pepper. Top with the kale salad, sprinkle on the pine nuts, and serve.
Tuscan kale is also known as “black kale” and “lacinto kale.” It’s a very crisp, dark, gorgeous green.
Perhaps you’ve begun detecting some common ground among these salad recipes. Most of them do have an element of sweetness to them. Whether it’s honey, agave, apples, currants, pomegranate seeds, or dried apricots or cranberries, that tiny taste of sweet always shows up as an interesting wild card against the savory.
PREP TIME 15 MINUTES | COOK TIME NONE | SERVES 4 | SMARTPOINTS 5 PER SERVING | CALORIES 201 PER SERVING
INGREDIENTS:
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
¼ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2 tablespoons extra virgin olive oil
¼ cup dried cranberries
1 bunch Tuscan kale, stemmed and torn into bite-size pieces
1 head butter lettuce, torn into bite-size pieces
½ bulb fennel, cored and shaved on a mandoline
2 ribs celery, sliced
1 small Gala apple, cored and sliced
1 small Granny Smith apple, cored and sliced
¼ cup walnuts, toasted
DIRECTIONS:
In a small bowl, whisk together the lemon juice, vinegar, salt, and pepper. Whisk in the oil until emulsified, then add the dried cranberries. Set aside.
Place the kale in a large bowl, drizzle with 1 tablespoon of the dressing, and gently massage the leaves for about a minute to soften them. Add the lettuce, fennel, celery, and apples. Add the remaining dressing along with the cranberries. Top with the toasted walnuts and season with salt and pepper. Spoon into bowls and serve.
Thanks to the apples and cranberries, this could be a gateway salad for picky eaters!
GARDEN GREENS WITH LEMON VINAIGRETTE
The reason for using fine sea salt is that the lemon juice is able to dissolve it easily.
Fennel, especially when sliced paper thin on the mandoline, adds a very nice twist to even the simplest salad. It’s also a wonderful side vegetable when you drizzle the bulb with oil, season with salt and pepper, and roast it.
PREP TIME 10 MINUTES | COOK TIME NONE | SERVES 4 | SMARTPOINTS 1 PER SERVING | CALORIES 79 PER SERVING
INGREDIENTS:
Lemon Vinaigrette
1 tablespoon fresh lemon juice
1 clove garlic, grated on a Microplane
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
Salad
2 quarts garden lettuces, cut into bite-size pieces
½ fennel bulb, shaved on a mandoline or sliced very thin so it’s translucent
1 cup cherry tomatoes, cut in half
½ cup fresh parsley leaves
1 cup carrots peeled on a julienne peeler
1 cup thinly sliced (on the diagonal) celery
DIRECTIONS:
For the salad: In a salad bowl, combine all ingredients. Add the vinaigrette and toss to coat.
For the vinaigrette: In a small bowl, whisk the lemon juice with the garlic, salt, and pepper. Whisk in the oil until emulsified.
Note: This vinaigrette is very versatile and we use it often as a base that relies on the garden to determine the salad of the day. Some examples are:
Lettuce varieties: mâche, baby gem, romaine, arugula, deer’s tongue, frisée, endive, red endive, mizuna, baby beet leaves, watercress
Herbs: flat-leaf parsley, curly parsley, chives, chive blossoms, borage blossoms, cilantro, cilantro blossoms, chervil, mint, basil, purple basil, Thai basil
Vegetables: tomatoes, cherry tomatoes, heirloom tomatoes, bell peppers, jalapeño chiles, celery, jicama, carrots, beets, fennel, corn, peas, green beans
Fruits: Granny Smith apples, Gala apples, peaches, apricots, raisins, dates, oranges, tangerines, Meyer lemons, limes
Nuts: walnuts, hazelnuts, pecans, pistachios, almonds, Marcona almonds, pine nuts
BUTTER LETTUCE SALAD WITH SMOKY BLUE CHEESE VINAIGRETTE
Here’s a salad that manages to supply a creamy blue cheese quality for just two points per serving. It’s just further proof that decadence doesn’t always have to mean major calories.
PREP TIME 15 MINUTES | COOK TIME NONE | SERVES 6 | SMARTPOINTS 2 PER SERVING | CALORIES 78 PER SERVING
INGREDIENTS:
Smoky Blue Cheese Vinaigrette
¼ cup white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallots
1 clove garlic, grated on a Microplane
1 teaspoon fine sea salt
½ teaspoon freshly cracked black pepper
2 tablespoons water
¼ cup smoked olive oil, such as Sonoma brand
¼ cup crumbled Rogue Creamery Smokey Blue Cheese or another smoky blue cheese
Salad
2 heads butter lettuce
1 cup cherry tomatoes, cut in half
1 medium ripe Hass avocado, cut in half, pit removed, flesh scooped out and chopped
2 Persian cucumbers, peeled and sliced
1 tablespoon finely diced red onion
Sea salt and freshly ground black pepper
¼ cup fresh parsley leaves
¼ cup small inner fresh basil leaves
DIRECTIONS:
For the vinaigrette: In a small bowl, whisk together the vinegar, lemon juice, shallots, garlic, salt, pepper, and water. Whisk in the oil until emulsified, then add the cheese.
For the salad: Remove the lettuce leaves and wash them in cold water. Dry them in a salad spinner to remove excess water. Tear the lettuce leaves into 2-inch pieces. Lay the leaves on a kitchen towel and refrigerate until ready to use. Place the cherry tomatoes in a salad bowl and add the avocado, cucumbers, and red onion. Mix with 1 tablespoon of the dressing and set aside to marinate for 10 to 30 minutes.
Remove the lettuce leaves from the refrigerator. Toss the leaves in 2 tablespoons dressing. Taste a leaf to be sure it is fully seasoned; add salt and/or pepper if needed. Divide the leaves among 6 plates and top with the cherry tomato mixture and more dressing if needed. Top with the parsley and basil.
Because it’s so delicate and soft, butter lettuce is my very favorite lettuce. Yep, some people like chocolate ice cream better than vanilla; I’ve actually got a favorite lettuce!
ROMAINE HEARTS WITH WARM MUSHROOMS AND TRUFFLE VINAIGRETTE
This is a wonderful way to start a meal or a lovely, light entree lunch salad when grilled shrimp is added.
Who says salad has to be cold? Grilling the romaine hearts adds a lovely smoky flavor that pairs perfectly with the vinaigrette.
PREP TIME 10 MINUTES | COOK TIME 15 MINUTES | SERVES 6 | SMARTPOINTS 5 PER SERVING | CALORIES 196 PER SERVING
INGREDIENTS:
Truffle Vinaigrette
Zest and juice of 2 lemons
2 teaspoons Dijon-style mustard
2 cloves garlic, grated on a Microplane
2 tablespoons Sabatino white truffle oil
2 teaspoons Sabatino Truffle Zest
1 teaspoon Sabatino truffle salt
½ cup extra virgin olive oil
Salad
1 tablespoon grapeseed oil
1 pound cremini or button mushrooms, stems removed and sliced
1 sprig fresh rosemary
1 teaspoon sea salt
1 shallot, thinly sliced
¼ cup chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh chives
3 hearts of romaine lettuce
¼ cup shaved Pecorino Romano cheese
Freshly cracked black pepper
2 tablespoons pine nuts, toasted
DIRECTIONS:
For the vinaigrette: In a medium bowl, whisk together the lemon zest and juice, the mustard, grated garlic, truffle oil, Truffle Zest, and truffle salt. Slowly whisk in the olive oil until the dressing is emulsified.
For the salad: Heat the oil in a large skillet over medium-high heat. Add the mushrooms, rosemary, and salt. Cook until the mushrooms are starting to soften, about 5 minutes, then add the shallot and cook, stirring often, until the mushrooms have caramelized and turned a bit crispy, about another 10 minutes. The mushrooms will release some moisture, then will reabsorb it and begin to brown and crisp. Remove from the heat, remove the rosemary sprig, and stir in the parsley and chives.
Cut off the root end of the romaine hearts, slice them in half lengthwise, and place on individual plates, cut side up. Spoon the mushrooms over the hearts, drizzle 1 tablespoon vinaigrette over each, and sprinkle with the cheese, a little black pepper, and the pine nuts.
This cool-as-a-cucumber salad is great anytime, but it’s particularly refreshing paired with the spiciness of Indian food.
PREP TIME 15 MINUTES | COOK TIME NONE | SERVES 6 | SMARTPOINTS 1 PER SERVING | CALORIES 70 PER SERVING
INGREDIENTS:
3 medium English cucumbers, peeled, seeded, and chopped
1 pint grape tomatoes, cut in half
¼ medium red onion, finely chopped
¼ cup nonfat plain Greek yogurt
1 tablespoon extra virgin olive oil
Zest and juice of 1 lime
1 teaspoon ground coriander
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 tablespoons julienned fresh mint leaves
3 tablespoons julienned fresh basil leaves
DIRECTIONS:
In a salad bowl, combine the cucumber, tomatoes, and onion. In a small bowl, whisk together the yogurt, oil, lime zest and juice, coriander, salt, and pepper. Add to the vegetables and toss to coat. Add the mint and basil, toss again, and serve.
This dish goes great paired with the Indian Pumpkin Curry here.
ARTICHOKE SALAD WITH LEMON GARLIC DRESSING
PREP TIME 20 MINUTES (PLUS 1 HOUR FOR CHILLING) | COOK TIME 20 MINUTES | SERVES 4 | SMARTPOINTS 4 PER SERVING | CALORIES 211 PER SERVING
This salad came from my never-ending quest to find ways to use up all the artichokes we grow. They really are one sexy vegetable, maybe because you just have to pull away leaf after leaf before getting to the heart of the matter. But there’s also something to be said for a salad that skips the tough stuff and goes straight to something tender.
INGREDIENTS:
Artichokes and marinade
4 large globe artichokes
1 cup white wine
1 tablespoon lemon-flavored extra virgin olive oil, such as Lucini brand
2 cloves garlic, peeled and smashed
2 bay leaves
1 teaspoon salt
Dressing
Juice of 1 lemon
1 clove garlic, minced
¼ teaspoon fine sea salt
¼ teaspoon cracked black pepper
1 tablespoon lemon-flavored extra virgin olive oil, such as Lucini brand
Salad
2 cups baby arugula
2 cups baby field greens
¼ cup fresh-picked cilantro leaves
12 small basil leaves
1 tablespoon Parmesan shavings (shaved with a peeler)
Handful of mustard microgreens
DIRECTIONS:
Prepare the artichokes by cutting the artichoke hearts and bottoms in half and then slicing them ¼ inch thick.
In a medium saucepan, combine the wine, oil, smashed garlic, bay leaves, and salt, place over medium-high heat, and bring to a boil. Add the artichokes, return to a simmer, then reduce the heat, cover, and cook for 2 to 5 minutes, until they are tender. Remove the garlic from the liquid, cool to room temperature, then cover and place the artichokes with their liquid in the refrigerator for about 1 hour to chill.
While the artichokes are chilling, make the dressing: In a small bowl, whisk together the lemon juice, garlic, salt, and pepper. Add the oil and whisk until emulsified.
To assemble the salad: Remove the artichokes from their cooking liquid to a salad bowl and discard the cooking liquid. Add the arugula, field greens, cilantro, and basil, toss, then add the dressing and toss to coat. Spoon into bowls and serve, garnished with the Parmesan and microgreens.
CITRUS -AND-HORSERADISH-GLAZED BEETS AND MÂCHE SALAD
Wearing gloves when cleaning or peeling beets will keep your hands from getting stained, but if they do get messy, rubbing fresh lemon takes the stain right out.
This dish includes a lot of disparate flavors that do something magical when brought together! And be sure to use the high-nutrient beet greens either minced into a salad or steamed as a side dish, just the way you’d use spinach or Swiss chard.
PREP TIME 20 MINUTES | COOK TIME 45 MINUTES | SERVES 4 | SMARTPOINTS 5 PER SERVING | CALORIES 240 PER SERVING
INGREDIENTS:
12 baby beets, scrubbed but not peeled
1 tablespoon coarse sea salt
4 sprigs fresh thyme
1 sprig fresh rosemary
1 teaspoon extra virgin olive oil
Dressing
1 cup orange juice
3 tablespoons apple cider vinegar
2 teaspoons unsalted butter
¼ teaspoon ground cardamom
Salt
1½ tablespoons fresh or good-quality bottled horseradish, or to taste
Salad
2 cups mâche lettuce
1 cup baby greens, torn into bite-size pieces
1 teaspoon lemon-flavored extra virgin olive oil, such as Lucini brand
Salt and freshly ground black pepper
1 tablespoon soft goat cheese, at room temperature
¼ cup shelled pistachio nuts
DIRECTIONS:
Preheat the oven to 375°F. Place the beets in a large bowl and toss with the salt, thyme, rosemary, and oil. Transfer the beets from the bowl to a baking sheet lined with aluminum foil. If the beets are different colors, separate them before cooking. Bring the sides of the aluminum foil up to create a sealed package (or separate into two packages if the beets are different colors). Place the beets in the oven and roast for about 45 minutes, until tender when pierced with a knife down the middle.
Let the beets rest for 10 to 15 minutes while you make the glaze. In a small skillet, combine the orange juice, vinegar, butter, and cardamom. Place over medium-high heat and cook until reduced to a glaze consistency, 10 to 15 minutes. Season with salt.
Remove the beets from the foil, then, one at a time, peel them with the assistance of a paper towel. Cut each beet in half, place in a bowl, and toss to coat with the beet glaze. Stir in the horseradish.
To make the salad: combine the mâche and baby greens in a large bowl. Toss with the oil and season with salt and pepper. Crumble in the goat cheese and top with the pistachios. Top the salad with the beets.
Paneer is a cheese common to Indian, Afghan, Pakistani, and Bangladeshi cuisines. Because it doesn’t need any aging, I have it on good authority that it’s really easy to make yourself!
PREP TIME 15 MINUTES | COOK TIME 10 MINUTES | SERVES 4 | SMARTPOINTS 4 PER SERVING | CALORIES 143 PER SERVING
INGREDIENTS:
Extra virgin olive oil cooking spray
1 medium yellow onion, finely chopped
1 jalapeño chile, finely chopped
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
1 teaspoon minced fresh turmeric
½ teaspoon curry powder
1 teaspoon ground coriander
½ teaspoon ground cayenne
2 pounds fresh spinach leaves
4 ounces paneer, cut into ½-inch cubes
1 teaspoon salt, plus more if needed
Zest and juice of 1 lemon
Freshly ground black pepper
¼ cup chopped fresh cilantro
DIRECTIONS:
Heat a very large skillet over medium-high heat. Coat the pan with cooking spray, add the onion and jalapeño, and cook, stirring, for 3 minutes, or until starting to soften. Add the ginger, garlic, and turmeric and cook for about 1 minute, until fragrant, covering the pan or adding a tiny bit of water if the mixture starts to stick to the pan. Add the curry powder, coriander, and cayenne and cook, stirring, for 1 minute. Add about a quarter of the spinach and cook, stirring with tongs, until mostly wilted, then continue adding more spinach a little at a time, stirring until all of the spinach is wilted. Stir in the paneer and salt and cook just to warm the paneer through. Remove from the heat and stir in the lemon zest and juice. Taste and add more salt if needed. Remove from the pan to a serving bowl, sprinkle with a little black pepper and the cilantro, and serve.
I always keep a knob of fresh ginger in the house! Make it into a tea, and it becomes one of those old-fashioned soothers for everything from an upset tummy to a head cold.
Blanching the harder vegetables until they’re just al dente makes them texturally consistent with all the other vegetables in the dish. Without a dip in an ice bath afterwards, the vegetables will continue to cook, despite being removed from the burner.
PREP TIME 30 MINUTES | COOK TIME NONE | SERVES 4 | SMART POINTS 5 PER SERVING | CALORIES 177 PER SERVING
INGREDIENTS:
Red Wine Vinaigrette
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 small garlic clove, minced
1 tablespoon Dijon-style mustard
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
½ cup extra virgin olive oil
Salad
Salt
½ cup chopped (½-inch pieces) green beans
1 medium carrot, diced
½ cup fresh corn kernels
¼ cup diced red onion
½ red bell pepper, cored and diced
2 medium ribs celery, diced
1 small tomato, seeded and diced
2 cups chopped (½-inch or so pieces) romaine or baby gem lettuce
1 small ripe avocado, cut in half, pit removed, and flesh diced
2 tablespoons thinly sliced fresh chives
4 teaspoons grated Parmesan cheese
Freshly ground black pepper
DIRECTIONS:
For the vinaigrette: In a small bowl, whisk together the vinegar, lemon juice, garlic, mustard, salt, and pepper, then slowly whisk in the oil until emulsified. Taste and add more salt and pepper if needed. Whisk again before adding dressing to the salad.
For the salad: Fill a large bowl with water and ice to make an ice-water bath. Bring a medium saucepan of water to a boil and salt it. Add the green beans and cook for about 2 minutes, until starting to soften. Add the carrot and corn and cook for another 1 to 2 minutes, until all the vegetables are crisp-tender. Drain and immediately transfer the vegetables to the ice-water bath to cool. Drain and pat dry with paper towels.
Transfer the blanched vegetables to a salad bowl. Add the onion, bell pepper, celery, and tomato, toss with ¼ cup of the vinaigrette, and set aside to marinate for about 10 minutes. Add the lettuce, avocado, chives, and Parmesan and season with salt and pepper. Divide into bowls and serve.
You can change up this salad by using any vegetables that are fresh and in season.
I usually serve this salad at lunch with a crispy chicken thigh. If you decide not to add any croutons, the salad is just one point, so I generally steer clear of them. But the choice, as always, is yours.
PREP TIME 10 MINUTES | COOK TIME 35-40 MINUTES | SERVES 4 | SMARTPOINTS 1 PER SERVING | CALORIES 88 PER SERVING
INGREDIENTS:
Roasted Garlic Caesar Dressing
1 medium head garlic
Extra virgin olive oil cooking spray
1 tablespoon drained capers
1 clove raw garlic
1 tablespoon fresh lime juice
2 teaspoons anchovy paste
2 teaspoons Dijon-style mustard
2 tablespoons reduced-fat mayonnaise
1 tablespoon grated Parmesan cheese
¼ teaspoon red pepper flakes
¼ cup red wine vinegar
Sea salt and freshly cracked black pepper to taste
1⁄3 cup extra virgin olive oil
Salad
1 head romaine lettuce, cut or torn into pieces
1 inner yellow rib celery
2 tablespoons grated Parmesan cheese
DIRECTIONS:
For the dressing: Preheat the oven to 400°F. Trim the top ¼ inch off the garlic bulb. Place the bulb on a piece of aluminum foil large enough to cover it. Spray the bulb with cooking spray and sprinkle a little salt over it. Make a package with the aluminum foil, sealing the ends around the bulb. Place the garlic in the oven and roast until the cloves are golden brown and soft, 35 to 40 minutes. Remove the garlic from the oven, and when it is cool enough to handle, squeeze the sides of the garlic to remove the creamy cloves from the outer skin.
In a blender, combine all the ingredients except the oil and blend to combine. Slowly stream in the oil through the hole in the lid until all is added and the dressing is emulsified.
For the salad: In a salad bowl, combine the lettuce, celery, and Parmesan. Toss well with ¼ cup of the dressing and serve.
If you feel like adding other vegetables to this Caesar, sun-dried tomatoes and shaved fennel are both good choices.
RECIPE FROM CHEF RYAN HARDY
Farro cooked in water never quite thrilled me, but when you add the cider vinegar, salt, and bay leaf, it’s a whole new ball game! Just be sure the farro is “pearled,” because it does affect the cooking time.
PREP TIME 15 MINUTES | COOK TIME 30 MINUTES | SERVES 6 | SMARTPOINTS 8 PER SERVING | CALORIES 281 PER SERVING
INGREDIENTS:
1 cup apple cider
2 cups water
Fine sea salt
1 bay leaf
1 cup pearled farro
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ cup shaved Parmesan cheese (shaved with a vegetable peeler)
½ cup chopped pistachios
2 cups arugula leaves
1 cup torn fresh flat-leaf parsley or basil leaves
1 cup torn fresh mint leaves
¾ cup cherry or grape tomatoes, cut in half
1⁄3 cup thinly sliced radishes
Maldon or other flaky sea salt
DIRECTIONS:
In a medium saucepan, combine the apple cider with 2 cups water, 1 teaspoon fine sea salt, and the bay leaf. Place over high heat and bring to a simmer. Add the farro, return to a simmer, then reduce the heat to medium and simmer until the farro is tender (it will remain chewy in the center), about 30 minutes. Drain any excess liquid from the pan, transfer the farro to a plate, and set aside to cool.
Place the farro in a salad bowl. Add the oil, lemon juice, and a pinch of fine sea salt and stir to coat. Add the Parmesan and pistachios and mix well. The salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving).
Just before serving, fold in the arugula, parsley, mint, tomatoes, and radishes. Finish with a little flaky salt, spoon into bowls, and serve.
For a more autumnal version of this salad, try trading the tomatoes for some cooked diced squash, pumpkin, or sweet potato!
CRUNCHY SALAD WITH CURRY LIME VINAIGRETTE
Where do I even begin? If a more delightful way to eat your vegetables exists, I sure haven’t run into it yet. This is a kaleidoscope of colors and a sophisticated (yet kid-friendly!) blend of textures.
PREP TIME 15 MINUTES | COOK TIME NONE | SERVES 6 | SMARTPOINTS 5 PER SERVING | CALORIES 181 PER SERVING
INGREDIENTS:
Dressing
¼ cup apple cider vinegar
2 teaspoons honey
1 clove garlic, grated on a Microplane
1-inch piece ginger, grated on a Microplane
Zest and juice of 2 limes
1 teaspoon curry powder
1 teaspoon salt
3 tablespoons grapeseed oil
Salad
1 cup finely chopped cauliflower florets
1 cup finely chopped broccoli florets
1 cup thinly sliced sugar snap peas
1 cup shredded Brussels sprouts
½ cup shredded red cabbage
½ cup julienned carrots
6 dried apricots, thinly sliced
¼ cup thinly sliced scallions
1½ cups chopped mixed herbs such as basil, chives, cilantro, and mint
¼ cup sunflower seeds
¼ cup chopped Marcona almonds
DIRECTIONS:
For the dressing: In a bowl, whisk together the vinegar, honey, garlic, ginger, lime zest and juice, curry powder, and salt. While whisking, slowly add the oil until emulsified.
For the salad: In a salad bowl, combine the cauliflower, broccoli, sugar snap peas, Brussels sprouts, cabbage, carrots, and apricots. Pour the dressing over the salad, mix well, and set aside to marinate for 10 minutes. Add the scallions, herbs, sunflower seeds, and almonds. Divide among individual bowls and serve.
Marcona almonds from Spain are shorter, rounder, softer, and sweeter than the California variety (shown here), and though nobody would call them low-calorie, just a little bit gives you a bang for your eating buck!
Since this 7,000-year-old grain is so bland, it takes on the flavor of whatever it’s cooked with. Don’t be afraid to play around. I sometimes cook it in vegetable or chicken stock. It’s also a nice oatmeal substitute if you toast it first and then cook it with cinnamon and apples.
Because it’s so sky-high in nutrients and inexpensive to grow, the U.N. believes that quinoa could be instrumental in eradicating hunger! It’s a great source of fiber, it’s gluten-free, and it’s a complete protein.
PREP TIME 15 MINUTES | COOK TIME 20 MINUTES | SERVES 6 | SMARTPOINTS 6 PER SERVING | CALORIES 206 PER SERVING
INGREDIENTS:
Apple Cider Vinaigrette
1 cup apple juice
1 tablespoon finely diced shallot
1 tablespoon fresh thyme leaves
1 tablespoon Dijon-style mustard
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
¼ cup finely diced Granny Smith apple
1 teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
Salad
1 cup quinoa
Fine sea salt
1 medium carrot, cut into ¼-inch cubes
½ medium yellow onion, finely chopped
½ cup jicama, cut into ¼-inch cubes
½ teaspoon finely chopped fresh rosemary
¼ teaspoon dried sage
2 cups roughly chopped Tuscan kale leaves (from about ½ small bunch)
¼ cup toasted hazelnuts, crushed
¼ cup dried cranberries, roughly chopped
DIRECTIONS:
For the vinaigrette: Pour the apple juice into a small saucepan. Add the shallot and thyme, place over medium-high heat, bring to a boil, and boil until reduced by two-thirds, about 10 minutes. Pour into a bowl and set aside to cool to room temperature. Whisk in the mustard, followed by the vinegar, then slowly whisk in the oil until emulsified. Stir in the apple, salt, and pepper.
For the salad: Preheat the oven to 350°F. Put the quinoa on a baking sheet, place in the oven, and toast, stirring a couple of times, for 10 minutes, or until fragrant and golden in color.
Meanwhile, fill a large bowl with ice and water to make an ice-water bath. Fill a large saucepan with water and bring to a boil over high heat. Salt the water, then add the carrot and onion and blanch for 2 to 3 minutes, until crisp-tender. Remove the vegetables with a slotted spoon and briefly submerge them in the ice-water bath to stop the cooking. Remove from the ice-water bath to a plate and pat dry with paper towels.
Return the water to a boil, add the quinoa, and cook for about 10 minutes, until the quinoa germ just starts to open into a tiny curl. Strain the quinoa through a fine-mesh sieve and briefly rinse under cold water. Drain well. Transfer to a serving bowl, add the blanched vegetables, the jicama, rosemary, and sage, and toss with ¼ cup of the dressing (reserve the rest for another salad). Add the kale and toss to coat well in the dressing. Add the hazelnuts and cranberries, taste, and add more salt and pepper if needed. Spoon into bowls and serve.
GRILLED ASPARAGUS WITH MIMOSA DRESSING
This is a delightful dish to serve at Easter as a salad or a side dish—asparagus always seems to declare that spring has sprung.
PREP TIME 15 MINUTES | COOK TIME 10 MINUTES | SERVES 6 | SMARTPOINTS 3 PER SERVING | CALORIES 122 PER SERVING
INGREDIENTS:
Mimosa Dressing
l large egg
2 teaspoons anchovy paste
Zest and juice of 1 lemon
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
¼ cup lemon-flavored extra virgin olive oil, such as Lucini brand
1 cup chopped fresh parsley leaves
¼ cup fresh basil leaves, cut into ribbons
3 medium scallions, white and green parts, sliced
1 tablespoon finely diced shallot
1 tablespoon drained capers
Asparagus
2 bunches medium asparagus, woody ends snapped off and discarded
Extra virgin olive oil cooking spray
Salt and freshly ground black pepper
DIRECTIONS:
To make the dressing: Place the egg in a small saucepan and add water to cover. Bring to a rolling boil over high heat, cover, then turn off the heat and leave for 10 minutes. Drain, run under cold water to cool, and peel. Separate the yolk and white. Press the white and then the yolk through a mesh strainer (if you don’t have one, crumble the yolk and chop the white) and set aside.
In a medium bowl, whisk together the anchovy paste, lemon zest and juice, salt, pepper, red pepper flakes, and oil. Add the egg, parsley, basil, scallions, shallot, and capers and stir to combine.
To make the asparagus: Bring a gas or wood-fired grill to a medium-high heat, or heat a grill pan over medium-high heat. Coat the asparagus lightly with cooking spray and season with salt and pepper. Place the asparagus on the grill or pan and cook for 10 minutes, turning with tongs occasionally, until the asparagus starts to soften and just begins to char at the ends. Using tongs, transfer to a cooling rack. Divide among plates and serve with the dressing poured over the spears.
Think of the Mimosa dressing as an inexpensive and delicious way to add a hit of protein.
A GUIDE TO MY FAVORITE GADGETS
These are my go-to gadgets. Meaning I keep them in my kitchen and I use them all week long. But my advice is to really ask yourself if you’ll actually work with these tools on a regular basis or if they’re more likely to land in the seemed-like-a-good-idea-at-the-time closet. Oh, and one more thought: While I like these particular brands, the products below are available at every price point, so I quote Smokey Robinson when I say, “You better shop around!”
Just Chillin’
Mercifully, I’ve never had a major sweet tooth—but I still want something cool and soothing on occasion. And for people who do crave dessert, while counting points, a sorbet maker is a must. I put it right up there with the fork and dish towel on my list of kitchen essentials.
A Pressing Matter
The panini press is my number one kitchen gadget, because it changed what a sandwich could be. I make this thing for Stedman that I call The Love Sandwich; it’s turkey, pepper jack cheese, avocado, tomato, and a little bit of onion—it’s nice. But then, when you panini press it, those layers of flavor blend together and everything gets all warm and oozy and grilly and cheesy and melty. Believe me, love doesn’t begin to describe it!
Shear Genius
The bad news about the Japanese mandoline is that it’s very sharp and if you’re not extremely careful with it, you can end up with a finger that looks like it has the lead in a Quentin Tarantino movie. The good news is you can shave vegetables so paper thin that a slice of zucchini or asparagus becomes a ribbon of pasta and a potato becomes the perfect chip.
Measure for Measure
When you’ve been at it long enough, you instinctively get a feel for the difference between two teaspoons and one tablespoon, but unless you’re very accurate, using a measuring spoon is a really smart move.
Grate Expectations
Wanna know what half an ounce of Parmesan cheese, which is only two points, looks like when you use a Microplane on it? It looks like a fluffy mountain of cheese! The Microplane grates it so fine and airy that a little goes a long, long, long way! It’s especially good for truffles, if you just want a light dusting over your eggs or pasta.
Screen Gems
I like this popcorn popper because it has a little area for melted butter right next to it for when we have guests who aren’t counting points. But for people who find the whole melted butter thing a little heavy, I put lemon in an atomizer, and I spray it over the air-popped corn. Then I add Truffle Zest and a pinch of truffle salt, because truffles and lemon are the greatest combination since rhythm and blues. If I really want to get decadent, I Microplane an ounce of Parmesan cheese over the whole thing. I promise, you’ll never miss the butter.
Scaling Back
When you’re trying to change your eating habits, it’s essential that you really understand portion control. At first, you’ll be amazed what three ounces of fish actually looks like, but before long the scale will be strictly for confirming your well-educated guess.
Transformers
They say the first taste is with your eyes. Well, the Spiralizer turns beets, carrots, and parsnips into a delicate tangle of color and texture for salads and garnishes, but I mostly use it to convert an ordinary zucchini into a very virtuous bowl of spaghetti. Best of all, you don’t need a degree in aerodynamics and three years on the Ford assembly line to put it together or take it apart to clean.
Let’s Play Pepper
Mount Tellicherry, on India’s Malabar Coast, is home to the largest and ripest “Tellicherry” peppercorns, which is what I fill my pepper mill with. I’m crazy for this Atlas mill because the design is ergonomically sympathetic to my wrist, it lets me adjust the texture from coarse to medium to fine, and the hardened steel cutting mechanism grinds rather than smashes the peppercorns, which maximizes flavor and aroma. But be careful; Tellicherries are extremely fragrant—so either proceed with caution or brace for the kind of sneeze seldom seen outside of cartoons.
The Cutting Edge
An excellent knife can be the difference between cooking and drudgery. It’s an investment, but you won’t be sorry you made it because if you treat your knife well—don’t put it in the dishwasher, do get it sharpened once in a while—you’ll have it for the rest of your life.
