Beet, Carrot and Apple Salad

(Makes 4 servings)

Ingredients

• 1 medium beet (or 3/4 cup pre-shredded)
• 2 medium carrots (or 3/4 cup pre-shredded)
• 1 large peeled Granny Smith apple
• ¼ cup walnut halves, chopped
• 3 tablespoons chopped flat-leaf parsley or dill or combination
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• Freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Directions

1. To shred beet, insert each hand in plastic sandwich bag to avoid staining hands. Peel beet using swivel blade vegetable peeler. Using coarse side of box grater, shred beet to get ¾ cup. Save remaining beet for another use.
2. Shred carrots and apple.
3. Place shredded beets, carrots, and apple in mixing bowl and mix to combine. Add walnuts and green herbs on top of mixed vegetables, and set bowl aside.
4. For dressing, in small bowl whisk together lemon juice and salt until salt dissolves. Add 3-4 grinds of pepper. Whisk in oil. Pour dressing over salad and mix until well combined and evenly dressed.
5. Serve salad within 1 hour of combining with herbs and dressing.

Wheat Berry Salad with Lemon-Cumin Grilled Chicken

(Makes 4 servings)

Ingredients

• 1 cup hard wheat berries
• ½ cup chopped walnuts
• 2 stalks celery, finely chopped
• ⅓ cup finely chopped parsley
• ⅓ cup tart dried cherries, chopped
• 1 small scallion (white and green parts), chopped
• 2 tablespoons olive oil
• 1 tablespoon plus 1 teaspoon fresh lemon juice, plus 4 lemon wedges for serving
• Salt and freshly ground black pepper to taste
• 4 cups lightly packed baby 
spinach leaves
• 1 recipe Lemon-Cumin Grilled 
Chicken Breast (recipe follows)

Directions

1. In medium-size pot, combine wheat berries and enough water to come 2 inches above wheat berries. Bring to boil, then reduce heat to simmer. Cook, uncovered, until tender, about 1 hour. Drain and let cool.
2. Meanwhile, toast walnuts in a medium-size dry skillet over medium-high heat, stirring occasionally, until fragrant, 2 to 3 minutes.
3. In large bowl, combine wheat berries, toasted walnuts, celery, parsley, dried cherries, scallions, olive oil, and lemon juice. Season with salt and pepper. Salad will keep up to 5 days in airtight container in refrigerator.
4. To serve, place 1 cup of spinach leaves on plate or in to-go containers. Mound ¾ cup of wheat berry salad on top of each serving. Top with slices of Lemon-Cumin Grilled Chicken. Place lemon wedge on side of each serving.
5. Right before eating, squeeze lemon wedges on top.

Lemon-Cumin Grilled Chicken

(Makes 4 servings)

A touch of aromatic cumin and a citrus punch take basic grilled chicken to the next level. Pack it in your lunch box on top of the wheat berry salad.

Ingredients

• ¼ pounds skinless boneless chicken breasts
• 1 teaspoon ground cumin
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• Cooking spray
• 2 tablespoons fresh lemon juice

Directions

1. Put chicken between 2 pieces of plastic wrap. Pound slightly with mallet or rolling pin to even thickness of about ½ inch.
2. In small bowl, combine cumin, salt, and pepper.
3. Rub chicken breasts on both sides with olive oil. Then rub spice mixture on both sides.
4. Spray grill or nonstick grill pan with cooking spray. Heat over medium-high heat.
5. Grill chicken until grill marks have formed and chicken is cooked through, 3 to 4 minutes per side.
6. Remove from heat, let rest for 5 minutes, then slice into ½-inch thick slices. Drizzle with lemon juice.
7. Chicken will keep for up to 3 days in airtight container in refrigerator.

Five Grain Salad

(Makes 6 cups, about 6 servings)

Ingredients

• 2 cups cooked wild rice (scroll down or click here for cooking directions)
• 1 cup cooked amaranth (scroll down or click here for cooking directions)
• 1 cup cooked quinoa (scroll down or click here for cooking directions)
• 1 cup cooked millet (scroll down or click here for cooking directions)
• 1 cup cooked brown Jasmati, brown basmati, or brown jasmine rice (cooked according to package)
• 1 teaspoon grated orange zest
• 1 cup fresh orange segments
• 1 cup diced fennel (small dice)
• ½ cup diced radishes (small dice)
• ½ cup extra-virgin olive oil
• ¼ cup freshly squeezed orange juice
• 3 tablespoons red wine vinegar
• 1 tablespoon chopped fresh fennel fronds
• 1 teaspoon chopped fresh dill
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Directions

Combine all ingredients in large bowl. Refrigerate, covered, for at least 1 hour or as long as 3 to 4 days before serving. Remove from refrigerator and serve at room temperature.

Wild Rice

Ingredients

(Makes 2 cups)

• ½ cup wild rice
• 1 ½ cups water
• 1 tablespoon butter
• ¼ teaspoon sea salt

Directions

1. Combine ingredients in medium saucepan and bring to boil. Stir, cover pan, and reduce heat to simmer. Cook until all liquid has been absorbed, 50 to 55 minutes.
2. Remove pan from heat and let stand, covered, for 10 minutes.
3. Fluff rice with fork, adjust seasoning if necessary, and use as desired.

Amaranth

Ingredients

(Makes 1 ½ cups)

• 1 cup amaranth seeds
• 1 cup vegetable stock or canned low-sodium vegetable broth
• Pinch of salt

Directions

1. Place small saucepan over medium-high heat, and add amaranth. Toast until it begins to pop, 4 to 5 minutes.
2. While amaranth is cooking, bring stock to boil in medium saucepan.
3. Add amaranth and salt to stock. Cover pan, reduce heat, and simmer until all liquid has been absorbed, 7 minutes.
4. Remove pan from heat and set aside, still covered, to steam for 7 minutes.
5. Pour amaranth into bowl and use as desired.

Quinoa

Ingredients

(Makes 2 cups)

• 1 cup vegetable stock or canned low-sodium vegetable broth
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground black pepper
• ½ cup quinoa

Directions

1. Combine stock, salt, and pepper in medium saucepan and bring to boil over high heat. Add quinoa, cover pan, and reduce heat. Simmer quinoa until all liquid has been absorbed, 12 minutes.
2. Remove pan from heat and let stand, still covered, for 5 minutes.
3. Fluff quinoa with fork, and use as desired.

Millet

Ingredients

(Makes 2 cups)

• ½ cup hulled millet
• 1 cup vegetable stock or canned low-sodium vegetable broth
• Sea salt and freshly ground black pepper to taste

Directions

1. Place small saucepan over medium-high heat, and add millet. Toast until it has a nutty smell, 4 to 5 minutes.
2. As soon as first grain pops, remove pan from heat and pour millet into bowl. Add cold water and swirl to wash millet. Then pour millet into fine-mesh sieve and rinse under cold running water for another minute or until water runs clear.
3. Bring stock to boil in medium saucepan. Add millet and salt and pepper to taste, reduce heat, and simmer, covered, until all liquid has been absorbed, 20 minutes.
4. Remove pan from heat and let stand, still covered, for 5 minutes.
5. Fluff millet with fork, and use as desired.

Orange, Walnut, and Goat Cheese Salad

(Makes 4 to 6 servings)

Ingredients

• ½ cup roughly chopped walnuts
• 2 medium oranges, reserve juice
• 8 ounces mesclun salad greens or spring greens mix
• 2 shallots, cut into thin rings (about ⅟₃ cup)
• 5 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• ¼ teaspoon salt, plus more to taste
• ⅛ teaspoon freshly ground black pepper, plus more to taste
• ⅛ teaspoon sugar
• 3 ounces soft, mild goat cheese, crumbled

Directions

1. Preheat oven to 350° F. Spread walnuts on small baking sheet and toast until fragrant and lightly colored, 5 to 6 minutes. Set aside until cooled slightly.
2. Cut away peels from oranges, leaving no white pith. Holding over small bowl, segment oranges, catching any juices. In large bowl, combine greens, orange segments, and shallot rings.
3. In small bowl, combine oil, vinegar, salt, pepper, sugar, and 2 tablespoons of reserved orange juice. Whisk to combine. Taste, and adjust seasoning if necessary.
4. Drizzle dressing over salad, tossing to coat evenly. Add goat cheese and chopped walnuts, and toss gently to combine. Season lightly with salt and pepper if desired, and serve immediately.

Japanese Salad

(Makes 4 servings)

Ingredients

• 1 ¼ cups green soybeans, cooked, boiled, drained, without salt
• 1 cup julienned carrots
• ½ cup julienned daikon radish (also known as white radish)
• 2 tablespoons coarsely chopped fresh cilantro leaves
• 2 tablespoons toasted unsalted sesame seeds
• Juice of 4 limes (8 tablespoons)
• ½ wild lime leaf, cut into small pieces (see Note)
• ½ cup dry-roasted unsalted peanuts
• 1 tablespoon wakame, chopped if needed (see Tip)
• 3 ounces enoki mushrooms (1 ½ cups whole)
• 1 teaspoon olive oil
• ½ teaspoon sesame oil
• Salt and freshly ground black pepper

Directions

1. In a large bowl, combine soybeans, carrots, radish, cilantro, sesame seeds, lime juice, lime leaf, peanuts, wakame, and mushrooms.
2. Add olive oil and sesame oil and carefully blend. Taste and add more sesame oil, if desired. Season with salt and pepper to taste.

Note

Lime zest may be substituted for lime leaf.

Tip

Wakame is a Japanese seaweed. It has a subtle sweet taste and is often used in soups and salads. Look for it in well-stocked supermarkets or Japanese markets.

Pulled Pork Salad with Peaches and Cilantro

(Makes 4 servings)

Prep 25 minutes

Ingredients

• 8 ounces cooked pulled pork (using lean sirloin), warm or room temperature
• 3 tablespoons rice vinegar
• 1 ½ tablespoons canola oil or other neutral-flavored oil
• 2 tablespoons light brown sugar
• 1 teaspoon ground ginger
• ⅛ teaspoon ground allspice
• Salt and pepper
• 5 ounces mixed salad greens (10 cups lightly packed)
• 1 large peach, pitted and thinly sliced
• ½ small red onion, halved and thinly sliced
• ½ cup coarsely chopped fresh cilantro
• 2 tablespoons sliced almonds, toasted

Directions

1. In small bowl, whisk together vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper. Set dressing aside.
2. In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss.
3. Arrange salad on platter or plates and top with pork. Drizzle some of remaining dressing over pork, top with almonds, and serve.

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.”

Quinoa Salad

(Makes 4 servings)

Ingredients

For the quinoa:
1 tablespoon extra virgin olive oil
1 shallot, finely diced
1 clove garlic, finely diced
2 cups uncooked quinoa
2 cups chicken or vegetable stock

For the vinaigrette:
¾ tablespoon shallots, finely diced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons fresh flat leaf parsley, roughly chopped

For the salad:
½ cup cherry tomatoes, halved
½ cup English cucumber, peeled, seeded and small diced
¼ cup red bell pepper, medium diced
1 cup baby arugula

Directions

Heat medium saucepan over medium high heat, add olive oil and sweat shallot for 2 minutes stirring constantly. Add garlic and cook for additional 2 minutes. Add quinoa and stir to coat with shallot and garlic, then add in stock and bring to simmer.

Reduce heat to simmer gently for about 15 to 20 minutes or until quinoa is tender but not mushy. Remove quinoa from pot to sheet-pan to cool. Once cool, fluff quinoa with fork and reserve.

To make vinaigrette, place shallots and vinegar in medium mixing bowl. While whisking, slowly drizzle in olive oil. Add parsley and season vinaigrette with salt and pepper to taste. In separate large mixing bowl, combine cooled quinoa, tomatoes, cucumbers, bell peppers, and arugula and toss to mix. Drizzle in enough of vinaigrette to lightly coat and season salad to taste with salt and pepper. Refrigerate covered, then transport in cooler. To serve, spoon the salad onto 4 serving plates and serve immediately.

Fruit Salad with Honey Mayonnaise

(Makes 6 servings)

• 6 large leaves iceberg lettuce
• 1/2 cup fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup sliced fresh peaches
• 1/2 cup melon balls, honeydew, and cantaloupe combined
• 1/2 cup fresh pineapple, cubed
• 1 recipe Honey Mayonnaise
• 6 small sprigs fresh mint

[Note: Fruits can be substituted according to what's in season. Nutrition facts apply to the above ingredients.]

To serve salad individually, place one lettuce leaf on each plate. Arrange equal amounts of fresh fruit attractively on plates, leaving room in center for Honey Mayonnaise. Garnish dressing with mint, if desired, and serve chilled. Fruit can also be arranged on lettuce leaves on one large platter with Honey Mayonnaise in center or in a hollowed-out melon.

Honey Mayonnaise

(Makes 6 servings)

• 1 egg
• 1 tablespoon honey
• 1/4 teaspoon ginger
• 1 teaspoon dry mustard
• 1 tablespoon vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 cup corn or safflower oil

Combine egg, honey, ginger, vinegar, garlic powder, salt, and ¼ cup oil in blender. Process on lowest speed. Immediately begin adding remaining oil in slow, steady stream. Turn off blender when last drop of oil has been added.

Crunchy Crouton, Summer Veggie, and Mozzarella Salad

Recipe courtesy of Aida Mollenkamp

(Makes 4 servings)

• 8 ounces slightly stale loaf country-style bread
• 2 tablespoons extra-virgin olive oil, plus more for toasting bread
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 1/4 teaspoon freshly ground black pepper, plus more for seasoning
• 3 tablespoons champagne vinegar or rice vinegar
• 1/4 teaspoon granulated sugar
• 1 1/2 cups halved grape or pear tomatoes (about 8 ounces)
• 1 cup small dice mini sweet peppers
• 1 cup sweet corn kernels (about 1 ear)
• 8 ounces mozzarella, small dice
• 1 handful baby spinach, carefully washed and dried (optional)
• 1/4 cup thinly sliced fresh chives
• 10 medium fresh basil leaves, town into small pieces (about 3 tablespoons)

Preheat oven to 450 degrees F and arrange a rack in the middle.

Tear or cut bread into bite-sized chunks and add to medium bowl. Drizzle olive oil all over bread, season with salt and freshly ground black pepper, and toss to coat. Transfer bread to sheet pan, put in oven and toast until crisp and golden, about 10 to 15 minutes. (You should have about 6 cups.)

Combine vinegar, salt, pepper, and sugar in large nonreactive serving bowl and whisk until sugar is dissolved. Add toasted bread and remaining 2 tablespoons olive oil and toss to coat. Add tomatoes, peppers, corn, mozzarella, and spinach, if using, and toss to thoroughly combine. Taste piece of bread and season with more salt or pepper if needed. Let sit at least 15 minutes or up to 4 hours before serving. Just before serving, add chives and basil, toss to combine.

(Note: Get the kids involved by having them help tear the bread and basil for this salad.)

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Inactive Prep Time: 15 minutes
Ease of preparation: easy

Herbed Broccoli Salad

(Makes six cups)

• 2 tablespoons salad oil
• 2 tablespoons apple-cider vinegar
• 1/2 teaspoon thyme
• 1/2 teaspoon basil leaves, crushed
• 1/8 teaspoon garlic powder
• 1/16 teaspoon cayenne
• 1 1/2 cups broccoli medallions*
• 2 1/2 cups broccoli florets

1. Combine oil, vinegar, thyme, basil, garlic powder, and cayenne pepper; set aside.

2. In medium saucepan, bring 2 inches water to boil.

3. Add medallions and carrots; simmer 2 minutes.

4. Add broccoli florets; simmer 1 minute.

5. Drain and place in bowl; toss with dressing. Cover and refrigerate overnight or until chilled.

6. Serve garnished with lettuce leaves, if desired.

*To make medallions, slice broccoli stems crosswise, ¼-inch thick.

Per Serving: about 1 cup
Calories: 91
Fat: 4.9 g
Cholesterol: 0 mg
Sodium: 51 mg
Carbohydrates: 8.8 g
Protein: 2.4 g

Salad Greens with Hoisin-Plum Dressing

(makes 2 servings)

Salad Hoisin-Plum Dressing

• 2 cups mixed salad greens
• 2 tablespoons plum sauce
• 1 cup fresh snow peas
• 1 tablespoon orange juice trimmed
• 1 tablespoon hoisin sauce
• 2 tablespoons sesame seeds
• 1 teaspoon olive oil (extra dry roasted virgin preferred)
• 1/4 teaspoon ground ginger

In small bowl, whisk together dressing ingredients. Mound salad greens in salad bowls. Arrange the snow peas on top. Drizzle with dressing. Sprinkle with sesame seeds.

Goat Cheese and Garlic Spread

(makes 2 servings)

• 3/4 ounce low-fat soft goat cheese
• 2 tablespoons fat-free sour cream
• 1/2 medium garlic clove, minced
• 1 tablespoon fresh parsley, snipped

Combine first three ingredients in small bowl. Sprinkle with parsley and serve on raw vegetables such as cucumbers and bell peppers.