Happy Cooking: Make Every Meal Count…Without Stressing Out

⅛ teaspoon freshly ground black pepper

¼ cup loosely packed fresh flat-leaf parsley leaves

¼ cup loosely packed fresh mint leaves

¼ cup loosely packed fresh dill fronds

½ cup crumbled feta cheese

In a large bowl, combine the cucumber wedges, tomatoes, roasted red peppers, vinegar, olive oil, salt, and pepper. Add the parsley, mint, dill, and feta and toss gently to combine. Allow the salad to sit for at least 10 minutes before serving to allow the flavors to marry.

Herbed Cucumber Salad

Herb Salad with Yogurt Dressing

SERVES 4

This salad makes a delicious side to many dishes. The herbs are fresh, light, and super-flavorful. The citrus and za’atar in the dressing bring the herbs to a whole other level!

DRESSING

⅓ cup nonfat plain Greek yogurt

1 teaspoon za’atar

¼ teaspoon grated lemon zest

2 teaspoons white balsamic vinegar

1 tablespoon extra-virgin olive oil

¼ teaspoon kosher salt

SALAD

½ cup fresh basil leaves

¾ cup fresh flat-leaf parsley leaves

¼ cup fresh mint leaves

¼ cup fresh tarragon leaves

¼ cup dill fronds

For the dressing: In a small bowl, whisk together the yogurt, za’atar, lemon zest, and vinegar. Continue whisking while drizzling in the olive oil. Season with the salt and whisk in ½ teaspoon water. Refrigerate until ready to use.

For the salad: In a medium bowl, gently toss all of the herbs together using your hands so as not to bruise them. On a platter or large plate, spread ½ cup of the dressing. Pile the tossed herbs in the middle of the dressing so that as people serve themselves they can spoon some dressing onto the herbs.

The Only Vinaigrette You’ll Ever Need

MAKES 1 CUP

A jar of this classic dressing in your refrigerator is like that little black dress in your closet—it goes with anything and everything from a warm lentil or potato salad to a plate of delicate Bibb lettuce, radishes, and avocado. Leftover dressing will keep for up to two weeks in the refrigerator, so make a double batch while you’re at it. Just shake or whisk to combine before using. It can be brushed on chicken breasts or fish before grilling; used as a marinade for flank steak; served with boiled shrimp or lobster; drizzled on steamed or roasted vegetables; tossed with farro, quinoa, and other cooked grains; or added by the tablespoon to bowls of hearty soups.

1 small shallot, minced

¼ cup apple cider vinegar

1 teaspoon Dijon mustard

1 teaspoon chopped fresh thyme leaves

¾ teaspoon agave syrup

¾ cup extra-virgin olive oil

Place the shallot in a fine-mesh strainer and rinse under warm water; drain well. Transfer the shallot to a bowl, add the vinegar, and allow to sit at room temperature for 5 minutes. Add the mustard, thyme, agave, and salt and whisk to combine. Continue whisking and slowly drizzle in the olive oil until fully incorporated and emulsified.

Whipped Ricotta with Greens

Sure, it’s a salad, but it’s also a pretty and filling first course, which is how we serve it in my Vegas restaurant. Pureeing store-bought ricotta with olive oil and salt gives it an incredibly smooth and sexy texture that goes perfectly with the crunch of raw vegetables.

RICOTTA

1 cup whole-milk ricotta cheese, chilled

2 teaspoons extra-virgin olive oil

⅛ teaspoon kosher salt

DRESSING

1 cup packed fresh basil leaves

2 tablespoons toasted pine nuts (see Cook’s Note)

2 tablespoons white balsamic vinegar

¼ teaspoon crushed red pepper flakes

½ teaspoon kosher salt

3 tablespoons extra-virgin olive oil

SALAD

1 cup heirloom cherry tomatoes, halved or quartered depending on the size

18 sugar snap peas (about ¼ pound), trimmed and cut in half

3 cups baby kale or frisée

For the ricotta: Place the ricotta, olive oil, and salt in a food processor. Blend for 30 seconds or until light and smooth. Remove to a bowl and set aside.

For the dressing: Place the basil, pine nuts, vinegar, red pepper flakes, and salt in a food processor. With the motor running, drizzle in the olive oil until a smooth dressing is formed. Set aside.

For the salad: In a large bowl, toss the tomatoes, snap peas, and baby kale with the dressing.

To assemble: Divide the whipped ricotta among 4 to 6 small salad plates. Spread the ricotta across the bottom of each plate. Place some of the dressed vegetable salad on top of the cheese, leaving a bit of the cheese exposed on the side.

Cook’s Note: To toast the pine nuts, place them in a small sauté pan over medium-high heat for 2 to 3 minutes, stirring regularly, until just starting to turn golden. This method works well with other types of nuts.

Grilled Caprese Salad

In this take on mozzarella caprese, grilling the tomatoes really brings out their flavor, while olives balance the sweetness.

1 cup pitted marinated olives, roughly chopped

¼ cup packed basil, chopped

¼ cup plus 2 tablespoons extra-virgin olive oil

3 large tomatoes, sliced ⅓ inch thick

1 pound fresh mozzarella cheese, sliced ⅓ inch thick

In a small bowl, mix together the olives, basil, and ¼ cup of the olive oil. Set aside.

Preheat a grill pan over medium-high heat. Lay out the tomato slices and season on all sides with the salt and the remaining 2 tablespoons of olive oil. Place the tomato slices on the preheated grill and grill for about 2 minutes per side or until the edges are beginning to brown.

Transfer the tomatoes from the grill to a platter, and while still hot, shingle with the mozzarella cheese slices to warm and soften the cheese. Spoon the olive mixture over the top and serve.

Roman Caprese Salad

SERVES 6

I tend to think of a classic recipe as a stepping-stone to fun, new recipes. Using the dish as a point of departure, you can transform it with the simple addition of an ingredient. Here an assortment of olives upgrades this traditional mozzarella, tomato, and basil salad.

1 cup balsamic vinegar

1 cup pitted green and black olives, halved

1 cup fresh ciliegine (mozzarella balls)

¼ cup chopped fresh flat-leaf parsley leaves

2 tablespoons capers, rinsed and drained

1 garlic clove, thinly sliced

8 fresh basil leaves, shredded

½ teaspoon freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 pound vine-ripened heirloom tomatoes (about 3 tomatoes)

In a small saucepan, cook the balsamic vinegar over low heat until thick, syrupy, and reduced to ¼ cup, about 20 minutes. Set aside to cool.

In a small bowl, combine the olives, mozzarella, parsley, capers, garlic, basil, pepper, and olive oil and toss to coat well.

To serve, slice the tomatoes into ¼-inch-thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive-mozzarella mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

Eggplant and Zucchini Scapece

MAKES 20 SCAPECE

The veggies are grilled just enough to cook off the raw flavor, but not enough to make them mushy. Once marinated in the zesty vinaigrette, their texture becomes dense and meaty.

SCAPECE VINAIGRETTE

2 tablespoons white balsamic vinegar

1 tablespoon apple cider vinegar

4 tablespoons extra-virgin olive oil

1 teaspoon lemon zest

1 garlic clove, smashed and peeled

1 tablespoon chopped fresh mint

1 teaspoon kosher salt

SCAPECE

2 Japanese eggplant, sliced ¹/16 of an inch thick lengthwise on a mandoline

2 medium zucchini, sliced ¹/16 of an inch thick lengthwise on a mandoline

For the vinaigrette: In a small bowl whisk together the balsamic, cider vinegar, olive oil, lemon zest, garlic, mint, and salt. Set aside to let the flavors mingle.

For the scapece: Meanwhile, preheat a grill pan over medium high heat. Gently toss the eggplant and zucchini slices with the salt and olive oil. Grill the slices for about 2 minutes per side or until they are nicely marked and pliable but not overcooked. Remove from the grill and brush each slice with the scapece vinaigrette.

Place a zucchini strip on a board lengthwise. Lay a slice of eggplant parallel to it, lining up the sides farthest from you. If there is a little overlap, that is okay. Begin rolling at the end closest to you and roll until it is rolled up like a scroll. Drizzle a bit more dressing over the top. Place on a plate and chill until ready to serve. Just before serving spoon a little more dressing over the top.

Better Wedge Salad

Radicchio and romaine stand in for iceberg and smoked almonds for bacon in this play on the classic wedge salad.

DRESSING

¼ cup low-fat buttermilk

1 tablespoon extra-virgin olive oil

½ cup low-fat plain Greek yogurt

¼ teaspoon onion powder

½ teaspoon garlic powder

⅛ teaspoon cayenne pepper

1 tablespoon chopped dill

1 head radicchio

2 tablespoons olive oil

2 small heads romaine lettuce

½ cup smoked almonds, chopped

⅓ cup crumbled Gorgonzola dolce

For the dressing: In a medium bowl, whisk together the buttermilk, oil, yogurt, onion powder, garlic powder, cayenne, salt, and dill. Allow to sit for 1 hour in the refrigerator to let the flavors mingle. Preheat a grill pan over medium-high heat.

Cut the radicchio into 6 wedges and drizzle with the olive oil and salt. Place the wedges on the grill and cook for 2 minutes per side or until slightly browned and wilted. Place the wedges on a platter.

Meanwhile, quarter the romaine and nestle it in between the wedges of radicchio. Dollop the dressing around the platter and scatter the smoked almonds and Gorgonzola over the top.

Shaved Vegetable Salad with Goat Cheese Vinaigrette and Walnuts

Who said salad has to be mostly lettuce? This version is a tangle of zucchini and carrots, which are shaved into long strips and tossed with a tart and creamy vinaigrette.

Shaved Vegetable Salad with Goat Cheese Vinaigrette and Walnuts

2 medium zucchini, trimmed

3 medium carrots, trimmed and peeled

¾ teaspoon kosher salt

1½ tablespoons extra-virgin olive oil

1 tablespoon white balsamic vinegar

2 ounces fresh goat cheese

2 teaspoons thyme leaves

¼ teaspoon freshly ground black pepper

½ cup toasted walnuts (see Cook’s Note), chopped

¼ cup fresh flat-leaf parsley leaves, chopped

Using a vegetable peeler, shave the zucchini and carrots into long thin strips. Place the strips in a serving bowl and toss with ½ teaspoon of the salt.

In a the bowl of a food processor, combine the olive oil, balsamic vinegar, goat cheese, thyme, 1 teaspoon water, the remaining ¼ teaspoon salt, and the pepper. Puree until smooth. Drizzle the dressing over the vegetables and toss to coat.

Garnish the salad with the walnuts and parsley. Serve.

Grilled Stone Fruit Salad with Orange-Herb Vinaigrette

SERVES 6

With fresh orange juice, mustard, honey, and fragrant basil and thyme, this vinaigrette has a sweet-tart thing going on, echoing and enhancing the flavors of the summery salad. The nectarines, apricots, and plums take on a smoky edge from the grill, and the walnuts offer some welcome crunch.

ORANGE-HERB VINAIGRETTE

Juice of 1 medium orange

2 teaspoons apple cider vinegar

2 teaspoons Dijon mustard

1 teaspoon raw honey

1 tablespoon finely chopped fresh basil leaves

1 teaspoon finely chopped fresh thyme leaves

¾ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

¼ cup extra-virgin olive oil

SALAD

2 medium nectarines, pitted and halved

2 medium apricots, pitted and halved

2 medium plums, pitted and halved

1 tablespoon extra-virgin olive oil

¼ teaspoon freshly ground black pepper

4 cups baby arugula

1 pint cherry or grape tomatoes

¼ cup toasted walnuts (see Cook’s Note), chopped

For the vinaigrette: In a medium bowl, combine the orange juice, vinegar, mustard, honey, basil, thyme, salt, and pepper. Whisk in the olive oil to incorporate.

For the salad: Put a grill pan over medium-high heat or preheat a gas or charcoal grill.

Put the nectarines, apricots, and plums in a medium bowl. Drizzle with the olive oil, sprinkle with the salt and pepper, and toss to coat. Grill the fruit until charred and slightly softened, about 2 minutes per side.

Place the arugula on a platter. Arrange the grilled fruit and the tomatoes and walnuts over the greens. Drizzle with the vinaigrette and toss gently to coat.

Grilled Panzanella Salad

Tuscan panzanella salad is traditionally made with cubes of stale bread and summer tomatoes and perhaps some onion and basil, all tossed with a vinaigrette. I like to grill the bread along with some other seasonal vegetables for a rib-sticking salad. Enjoy this on its own or as an accompaniment to grilled seafood or chicken.

6 (1½-inch-thick) slices rustic wheat bread

2 medium zucchini, halved lengthwise

2 Italian eggplants, halved lengthwise

2 small fennel bulbs, halved lengthwise and cored

4 medium heirloom tomatoes, halved

2 large scallions, trimmed

½ cup plus 2 tablespoons extra-virgin olive oil

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¾ cup chopped fresh basil leaves (about 1 bunch)

¼ cup white balsamic vinegar

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Arrange the bread slices and all of the vegetables in a single layer on a heavy rimmed baking sheet. Drizzle with ½ cup of the oil and season with ½ teaspoon of the salt and the pepper. Grill in batches until grill-marked and tender, 3 to 4 minutes per side. (The fennel may need a few more minutes.) Transfer to a cutting board. When cool enough to handle, cut the bread into 1-inch cubes and transfer to a large bowl. Chop the vegetables into ¾-inch pieces and add to the bowl. Add the basil and toss together with the bread and vegetables to gently combine.

In a small bowl, whisk together the remaining 2 tablespoons oil, the balsamic vinegar, and the remaining ¼ teaspoon salt.

Drizzle the dressing over the salad and toss until coated. Serve immediately.

Asian Radish Slaw

This recipe is a delicious reason to practice your knife skills! The combination of sweet grapes, green herbs, and Asian flavorings is especially refreshing.

½ teaspoon finely grated peeled fresh ginger

2 teaspoons brown rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon vegetable oil

1 cup finely sliced napa cabbage

1 black radish, julienned

4 red radishes, julienned

1 cup quartered red seedless grapes

¼ red bell pepper, cored, seeded, and finely diced

2 tablespoons chopped fresh cilantro leaves

1 tablespoon basil chiffonade (fresh basil leaves cut into fine strips)

1 tablespoon chopped fresh chives

In a medium bowl, whisk together the ginger, vinegar, sesame oil, vegetable oil, and salt until combined. Add the cabbage, radishes, grapes, bell pepper, cilantro, basil, and chives. Using your hands, gently toss the slaw together, bringing up the dressing from the bottom of the bowl. Serve immediately or refrigerate for up to 2 hours before serving.

Knife Skills

Like most cooks, I have a food processor in my kitchen, but I find lately that I’m relying on it a lot less often than I used to. When it comes to preparing basic family meals, there’s something very satisfying and relaxing about cutting ingredients by hand. The repetitive motion, the quiet sound of knife meeting board, the smell of garlic or herbs as their fragrant oils are released remind me of the pleasures of cooking in a way that firing up an appliance just can’t.

There are other good reasons food, and particularly vegetables, is generally better cut by hand—some scientific, some aesthetic. Taking a knife to your carrots, potatoes, or onions will give you more uniform pieces so they will all cook in precisely the same amount of time, from hearty cubes for a stew to the tiny dice known as brunoise. The kind of coarse chopping you will get from a food processor yields irregularly shaped pieces, and also releases a vegetable’s liquid, so it becomes soggy when cooked. Clean knife cuts give your veggies a nice, consistent surface that browns evenly, and develop that great depth of flavors you want in a soup, a braise, or a roast.

Precise knife cuts are also less likely than the repeated exposure to the blades of a hand chopper or processor to cause the edges of delicate vegetables and fruits to turn brown.

When you are chopping or dicing, let the knife do the work, using a smooth, forward-rocking motion, not downward pressure. You’re just there to guide it. It’s when you apply pressure that the knife can slip and cause an accident, as well as squash the thing you are cutting. Think of pushing the knife away from you, rocking from the front of the blade to the back, rather than pivoting up and down on the point like a paper cutter.

Put the knife right up against your curled-under fingers and get used to the feeling of rocking the knife against your knuckles. This way it is virtually impossible to cut yourself. Practice finding your rhythm and motion on a vegetable that’s somewhat soft, like a potato or an onion. Cut it in half to give yourself a stable base, then slowly work your way from right to left (assuming you’re a righty), moving the knife a bit to the left after each cut and scooting your fingers back just enough to keep the blade snugly up against those curled-under fingers. Aim for nice, even slices before you progress to dicing or finer cuts like chiffonade and brunoise. You’ll be amazed at the difference having well-prepped vegetables makes in the flavor and appearance of the finished dish, and how Zen-like the process can be!

This may be painfully obvious, but it bears repeating: The single best way to ensure you’re getting something wholesome and healthy at lunchtime rather than mindlessly refueling at the nearest fast-food joint (or grazing from an open fridge) is to eat something you’ve made yourself. For a lot of us, that means lunch has to be not just tasty but transportable. And while you’d be hard-pressed to improve on a big tossed salad for your midday meal—especially if you’re trying to nix sandwiches and pastas to minimize wheat in your diet, up your veggie intake, and/or go meatless for a meal or two each day—it’s hard to work up much enthusiasm for a slick mess of faded greens that have drowned in their own dressing when you break out that plastic container come noon.

There are a few ways around this conundrum. First, consider a salad that is sturdy enough to stand up to dressing. Grain salads, pasta salads, or salads made with chunky raw or cooked veggies (think Greek salads, for instance) tend to survive better than those made with more tender ingredients. Another tactic is to transport your salad and dressing separately, to be combined and tossed just before eating. You might even stash a jar of vinaigrette (my “one-and-only” version on this page or any customized variation thereof) in the office fridge.

A fun option to consider is the Shaker Salad, a cleverly compiled selection of greens, grains, and other goodies that miraculously retains its crispy crunch for hours and tastes freshly made when you serve it up. The trick is in the layering: Start with the dressing, then load in the heaviest, wettest ingredients, such as cooked beans, chopped tomatoes or cucumber, or cubes of tofu or avocado. Shredded cabbage, lettuce, arugula, kale, or other delicate ingredients come next, with any finishing crunchy bits, like sunflower seeds, going in last, never coming into contact with the soggifying elements until you are ready to shake and serve.

Shaker Salad

SERVES 1

If you’re tired of limp greens and soggy veggies when you pack a salad for lunch, this one is for you. By layering the ingredients over the dressing, with the most delicate ones on top, everything stays fresh and perky until you are ready to shake and serve. Plus it’s so pretty in the jar.

1 tablespoon ready-made hummus

1 tablespoon fresh lemon juice (from 1 lemon)

1½ tablespoons extra-virgin olive oil

⅛ teaspoon kosher salt

¼ cup canned black-eyed peas, rinsed and drained

⅓ cup red seedless grapes, cut in half

1 celery stalk, chopped

3 tablespoons crumbled feta cheese

1 cup chopped radicchio (about ¼ head)

1 cup loosely packed chopped romaine (about 2 leaves)

1 tablespoon slivered almonds

In a small bowl, whisk together the hummus, lemon juice, olive oil, and salt. Pour the dressing into the bottom of a wide-mouth quart-size canning jar or any resealable container. On top of the dressing layer the peas, grapes, celery, feta, radicchio, romaine, and almonds. Seal the container and refrigerate for up to 6 hours. When ready to eat, shake the jar to coat and mix the entire salad in the dressing.

Winter Salads

In the spring, when the produce aisles are bursting with tender lettuces, salads are the first things we think of making. But the colder months also offer plenty of hardy, nutrient-packed pleasures that make wonderful salads, and they are the perfect complement to the flavors of hearty braises and winter fare. Pair dark, leafy greens like kale, collards, escarole, chard, and mustards with grains and legumes like quinoa, farro, barley, lentils, and black beans and you have the makings of a substantial, satisfying meal. Nuts and cheeses are another great way to add some heft, while lemon zest, dried fruits, and fresh herbs lend brightness and another layer of flavor.

When eaten raw, some winter greens can be a bit chewy, but don’t let that deter you. If there are ribs, remove them. Then roll up a stack of leaves cigar-fashion and slice across the bundle. You can also soften greens by letting them sit with a bit of olive oil and salt or by massaging the dressing into the greens (yes, get in there with your bare hands and squeeze!). A warm vinaigrette will also help soften the greens.

It’s also worth noting that winter greens tend to hold up longer than delicate lettuces in the fridge, so make a big batch for dinner tonight and you’ve got tomorrow’s lunch in the bag.

Hummus Salad

I always have these healthy ingredients around, so it’s easy to toss this salad together at the last minute. If you happen to have some za’atar—a Middle Eastern spice blend of thyme, oregano, and sesame seeds—in the spice cabinet, sprinkle it over the top.

⅓ cup extra-virgin olive oil

1 garlic clove, sliced

3 tablespoons tahini

3 tablespoons fresh lemon juice (from 2 lemons)

5 cups shredded kale

1 (15-ounce) can chickpeas, rinsed and drained

¼ cup slivered sun-dried tomatoes (optional)

Za’atar (optional)

Warm a small sauté pan over medium heat. Add the olive oil and the sliced garlic and cook just until the garlic is fragrant. Allow to cool slightly.

In a large bowl, whisk together the tahini and lemon juice. Slowly add the warmed garlic oil, whisking constantly. Add the kale, salt, chickpeas, and sun-dried tomatoes, if using, and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Serve, sprinkled with za’atar, if desired.

Pomegranate Brussels Sprouts Salad

This salad has everything I love in a salad: contrasting colors, textures, and fresh, bright flavors. Seeding fresh pomegranates can be messy work, but fresh pomegranate seeds, or arils, are now available in many markets.

2 tablespoons pomegranate molasses

1 teaspoon Dijon mustard

2 teaspoons agave syrup

¼ cup extra-virgin olive oil

1 pound Brussels sprouts, shaved thin

1 small bunch of Tuscan kale, ribs removed, leaves sliced into thin ribbons

⅓ cup pomegranate seeds

⅓ cup Marcona almonds, coarsely chopped

4 ounces Gorgonzola dolce cheese, shaved or crumbled (see Cook’s Note)

In a large bowl, whisk together the pomegranate molasses, mustard, agave, and salt. Drizzle in the olive oil while whisking constantly, until the mixture is emulsified.

Add the Brussels sprouts and kale to the bowl. Toss to coat in the dressing, working the greens a bit roughly with your hands to help soften them. Fold in the pomegranate seeds and almonds. Top with shaved or crumbled Gorgonzola and serve.

Cook’s Note: To shave the Gorgonzola dolce, place the cheese in the freezer for at least 2 hours. Using a vegetable peeler, shave strips of cheese over the salad. By the time the cheese hits the greens, it will be thawed and ready to eat.

Raffy’s Holiday Salad

A perfect winter salad, this is full of colors, flavors, and textures that will set your taste buds tingling: crunchy apple, crisp endive, and creamy avocado.

3 lemons

4 Belgian endives, ends trimmed and cut into 1-inch slices

1 medium green apple, cored and cut into small cubes

⅔ cup corn kernels, cut from ½ ear of corn and simmered for 3 minutes or defrosted frozen corn

4 ounces Gruyère cheese, cut into 1-inch cubes

½ avocado, pitted and cut into 1-inch cubes

1 small pomegranate (optional)

¼ cup plus 2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

Squeeze the juice of half a lemon in a large bowl and add the endives and apple. Toss to coat so they don’t turn brown. Add the corn and cheese and toss. Place the avocado cubes in another bowl and squeeze the second half lemon over them. Toss very gently to coat and add to the salad. Cut the pomegranate in half, if using. Hold over a cutting board, cut side down, and use a wooden spoon to lightly beat the skin, causing the seeds to fall onto the board. Repeat with the other half. Sprinkle the seeds over the salad.

To make the dressing, juice the remaining 2 lemons into a medium bowl. Gradually add the olive oil, whisking constantly, and season with the salt and pepper. Just before serving, pour the dressing over the salad and toss gently.

Beet, Olive, and Kale Salad

Beets are available in colors ranging from red, yellow, and orange to purple. There are even candy-striped beets. Mix varieties for this winter salad.

BEETS

6 medium beets, trimmed and scrubbed (different colors if available)

8 garlic cloves, peeled and smashed

6 fresh thyme sprigs

6 fresh rosemary sprigs

¼ cup extra-virgin olive oil

1 teaspoon kosher salt

SALAD

1 orange

2 teaspoons apple cider vinegar

2 tablespoons extra-virgin olive oil

1 small bunch of Tuscan kale, ribs removed, leaves sliced thin

½ cup crumbled feta cheese

½ cup Castelvetrano olives, pitted and quartered

½ cup hazelnuts, toasted and peeled

Preheat the oven to 350°F.

For the beets: On a large piece of aluminum foil, place the beets, garlic, thyme, and rosemary. Drizzle with the oil and sprinkle with the salt. Bring the foil up and around the beets and seal to create a small package. Place on a baking sheet and bake for about 1½ hours or until the beets are tender when pierced with the tip of a knife. Allow the beets to cool slightly. When cool enough to handle, peel the beets by simply rubbing off the skin with a paper towel or by using a small paring knife. Cut the beets into bite-size pieces. Set aside.

For the salad: Grate the zest from the orange and reserve. Working over a bowl, use a sharp knife to cut off the remaining peel and pith, then cut between the membranes to free the segments. Squeeze the membranes over the bowl to capture the juice.

In a large bowl, whisk together 2 tablespoons of the orange juice, the orange zest, apple cider vinegar, and olive oil. Add the beets and toss. Massage the kale lightly with the salt and add the kale to the beets along with the feta, olives, and orange segments. Toss gently. Top with the nuts and serve.

Farro and Arugula Salad

Farro is an umbrella term for unhulled grains from the wheat family. It has a nutty flavor, much like brown rice, that goes well with all kinds of dark greens. If you cook up a batch on the weekend, this is a quick weeknight side or meatless entrée.

⅓ cup plus 2 tablespoons extra-virgin olive oil

1 small shallot, diced

1 cup farro, rinsed

2 fresh oregano sprigs

1 teaspoon kosher salt

Juice of 1 large lemon

Juice of 1 orange

½ cup dried cherries or 1 cup fresh cherries, pitted and halved

½ cup toasted walnuts (see Cook’s Note), chopped

½ English cucumber, peeled and chopped into ¼-inch pieces

1 (5-ounce) container baby arugula

4 ounces fresh goat cheese

Heat a medium saucepan over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallot has softened and is fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and add the oregano, ½ teaspoon of the salt, and 2 cups water to the pan. Bring to a simmer and cook, stirring occasionally, for about 25 minutes until the farro is cooked through and tender. Remove the oregano sprigs, drain, and set aside.

In a large bowl, whisk together the lemon juice, orange juice, the remaining ⅓ cup olive oil, and the remaining ½ teaspoon salt. Add the warm, cooked farro and toss to coat. Add the cherries, walnuts, cucumber, and arugula. Mix well to combine. Crumble in the goat cheese and toss gently just to mix through.

Lentil and Carrot Salad