Ellie’s 5-Minute Salad: Tricolor Salad 
with White Beans and Parmesan

(Makes 4 servings)

Ingredients

• 5 cups lightly packed arugula
 (about 5 ounces)
• 1 head radicchio, core removed, 
sliced
• 2 Belgian endives, bottom ½ inch 
removed, sliced
• 1 15-ounce can white beans (such as cannellini; preferably low-sodium), drained and rinsed
• ½ cup shaved Parmesan cheese (about 2 ounces)
• ¼ cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• ¼ teaspoon salt
• 8 Italian breadsticks

Directions

1. In large bowl, toss together arugula, radicchio, endive, beans, and Parmesan.
2. In small bowl, whisk together oil, vinegar, and salt.
3. To serve, place 3 cups of salad into large bowl or lunch container. If preparing a salad to-go, put 1 ½ tablespoons of dressing into small container. Toss with dressing right before eating. Serve with breadsticks on side.

Pasta Salad with Salmon, Peas, and Herbs

(Makes 4 servings)

Ingredients

• ⅔ cup plain Greek-style nonfat 
yogurt
• 3 tablespoons fresh lemon juice
• 3 tablespoons mayonnaise
• 2 teaspoons finely grated lemon 
zest
• 1 teaspoon minced fresh dill, or 
2 teaspoons dried
• ½ teaspoon salt
• ½ teaspoon freshly ground black 
pepper
• 1 (14-ounce) can wild red salmon, 
drained, skinned and boned, and 
cut into chunks
• 1 (10-ounce) package frozen 
peas, defrosted
• ½ pound bowtie or corkscrew 
pasta, cooked according to package directions and cooled
• 2 scallions (white and green 
parts), minced (about ¼ cup)
• 8 cups chopped red-leaf lettuce

Directions

1. Combine yogurt, lemon juice, mayonnaise, lemon zest, dill, salt, and pepper in bowl and whisk to incorporate.
2. Add salmon, peas, pasta, and scallions and toss to incorporate.
3. Pasta salad will keep up to 2 days in an airtight container in refrigerator.
4. To serve, mound 2 cups of lettuce onto each plate or into to-go containers and scoop about 1 ¾ cups of pasta salad on top.

Grilled Thai Beef Salad

(Makes 4 servings)

Ingredients

• 1 pound top-round London broil or flank steak, 1 to 1 ½ inches thick
• 3 tablespoons fresh lime juice
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons canola oil
• 2 tablespoons firmly packed dark brown sugar
• 1 clove garlic, minced (about 1 teaspoon)
• 1 ½ teaspoons peeled and minced fresh ginger
• 1 ¼ teaspoons red curry paste or chili-garlic sauce
• Cooking spray
• ½ head red-leaf lettuce, torn (about 5 cups lightly packed)
• 3 shallots, thinly sliced (about 
½ cup)
• ½ cup coarsely chopped fresh 
cilantro leaves
• 1 cup fresh basil leaves, sliced 
into ribbons

Directions

1. Rinse meat and pat dry and place in sealable plastic bag or small glass dish.
2. In medium bowl, combine 1 tablespoon of the lime juice, soy sauce, oil, brown sugar, garlic, ginger, and red curry paste.
3. Pour half of mixture into bag with meat. Add remaining 2 tablespoons lime juice to bag. Seal tightly and marinate meat in refrigerator for at least 4 hours or overnight, turning occasionally.
4. Reserve rest of mixture to dress salad.
5. Coat a grate or grill pan with cooking spray and preheat over medium-high heat until hot.
6. Grill steak until medium-rare, about 5 minutes per side or to your desired degree of doneness.
7. Let it rest 
for 5 minutes until room temperature, then slice thinly against grain.
8. Combine lettuce, shallots (reserving a few slices for garnish), cilantro, basil, and beef in large salad bowl.
9. Add reserved dressing and toss to coat.
10. Divide salad among 4 plates and garnish with sliced shallots.

Chicken Salad with Roasted Red Bell Peppers and Homemade Aioli

(Makes 8 servings)

Ingredients

• 1 garlic clove
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 large egg yolk
• 2 teaspoons curry powder
• 1/3 cup grapeseed oil
• Salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts, grilled and cooled
• 2 roasted red bell peppers, peeled, seeded, cut into medium dice
• 1/2 cup finely diced red onion
• 1 stalk celery, finely diced
• 1/4 cup chopped green onions
• 1/7 cup chopped fresh cilantro
• 1 head romaine lettuce, cut into bite-size pieces

Directions
Place garlic, Dijon mustard, lemon juice, egg yolk, and curry powder in food processor and puree until smooth. With motor still running, slowly add oil until emulsified. Season aioli to taste with salt and pepper, then remove from food processor. Tear chicken breasts into bite-size pieces and place them into large bowl along with peppers, red onion, and celery. Toss chicken with enough of aioli to generously coat, reserving at least 2 tablespoons. Season to taste with salt and pepper and fold in green onions and cilantro.

In separate large bowl, toss romaine with remaining aioli and season to taste with salt and pepper. Refrigerate covered, then transport in cooler. To serve, mound lettuce onto center of eight serving plates, top with generous ½ cup chicken salad, and serve.

Succotash

(Makes 4 servings)

Ingredients

• 2 tablespoons olive oil
• 1 small red onion, medium dice
• 2 garlic cloves, finely chopped
• 1 red bell pepper, medium dice
• 1 green bell pepper, medium dice
• 2 zucchini, medium dice
• 2 ears fresh yellow corn, shucked (about 2 ½ cups of kernels)
• 1/4 cup finely chopped fresh Italian parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons fresh lemon juice
• Salt (optional) and freshly ground black pepper

Directions
Heat oil in large sauté pan over medium-high heat. Add onions and sauté until slightly softened, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add red and green bell peppers and sauté until they soften slightly, about 4 minutes. Add zucchini and corn and sauté until crisp-tender, about 5 minutes. Stir in parsley, thyme, and lemon juice. Refrigerate covered, then transport in cooler. To serve, season to taste with salt and pepper and serve.

Cucumber and Dill Salad

(Makes 4 servings)

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons finely chopped fresh dill
• 2 1/2 tablespoons extra-virgin olive oil
• 2 cucumbers, cut in half lengthwise and sliced thinly crosswise
• Sea salt (optional)

Directions
Place lemon juice and dill in medium-sized bowl and gently whisk to blend while slowly adding olive oil. Add cucumbers to dressing and toss to coat. Season salad to taste with salt. Refrigerate covered, then transport in cooler. Divide salad among four serving bowls and serve immediately.

Stone’s “Take-Out” Favorites:

Keep It Simple: “Marinated and grilled chicken because it’s great hot, warm or cold. Tear into pieces and serve over a fresh seasonal salad; combine with dressing in a baguette to make a delicious sandwich or simply eat as a snack just as it is. Dips like baba ghanoush and tzatziki are also great. They can be enjoyed with crunchy veggies or baked pita chips, and they work as a spread on sandwiches.”

Savor the Season: “When you buy what’s in season, it usually comes from a local farm where their stock is plentiful. So you’re buying fruits and veggies that are tastier, more affordable, and have the potential to support local farms and communities.”

No Spoil Suggestions: “I love to have all types of antipasto platters at a picnic, from pickled and preserved vegetables to marinated artichokes and beautifully cured meats. Make a variety of salads. The key is to pack the vinaigrette or dressing separately. Pour just before eating to keep the greens nice and crisp.”

So, whether sweet potatoes are a perennial favorite or making their debut in your holiday spread, try out these ideas:
• Bake or microwave, then top with butter pat and cinnamon. Try chili powder for a Southwestern twist.
• Grill, slice, and serve over greens.
• Purchase a bag of pre-chopped sweet potato from the produce section of your grocery store. Enjoy as a snack, or in salads and soups.
• Mash baked sweet potatoes with shallots, curry powder, cinnamon, and ground red pepper to taste.