Chilled Cucumber Avocado Dill Soup

While zucchini is the cucurbit that most often gets recognized for its bounty, the real all-star in my garden this summer is the humble cucumber. I've used them generously in sandwiches and salads, as a happy vehicle for dips, and even in beverages, but there's only so many a girl can eat before they turn from fresh and crunchy to sad and soft. I'm not growing pickling cucumbers, so the most obvious bulk preserving method is out, but fortunately there's not much that can't be turned into soup. The eight pounds of cucumbers required for this recipe might have seemed ridiculous to me at one time, but this year that wasn't even enough to temporarily exhaust my ever-renewing supply.

As you'd expect from something primarily composed of cucumbers, this is a delicate and refreshing soup, especially when generously flecked with fresh dill, also from my garden. It gets hints of sweetness and acidity from the honey and vinegar, and sparing touch of avocado makes it luxuriously creamy without adding any heaviness. Enriching with avocado instead of cream means this freezes well, so whether you need to grab quick lunches for the next few weeks or want to taste summer once the snow begins to fly, this soup has you covered.

Chilled Cucumber Avocado Dill Soup
adapted from Cooking Light
makes 6 servings

11 large cucumbers (about 8 pounds), divided $
1/4 cup honey, divided
1/4 cup rice wine vinegar
1 ripe avocado, peeled and seeded
1 tablespoon chopped fresh dill
1/2 tablespoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Dill sprigs (optional)
Hot sauce, such as Tapatio or Sriracha (optional)

1. Cut 5 cucumbers into 3-inch chunks. Place half of cucumber chunks and 2 tablespoons honey in a blender or food processor; process until smooth. Pour pureed cucumber mixture through a cheesecloth-lined sieve into a bowl. Repeat procedure with the remaining chunks. Cover and chill at least 8 hours.

2. Peel, seed (optional), and thinly slice remaining 6 cucumbers; place slices in a bowl. Add vinegar and remaining 2 tablespoons honey; toss well to coat. Cover and chill 8 hours or overnight.

3. Working with pureed cucumber mixture in sieve, press mixture lightly with a wooden spoon or rubber spatula to squeeze out juice; discard solids.

4. Place half of marinated cucumber slices, avocado, and 1 3/4 cups cucumber juice in a blender or food processor; process until smooth. Pour cucumber mixture into a bowl. Repeat procedure with remaining cucumber slices and 1 3/4 cups cucumber juice; reserve any remaining juice for another use. Stir in chopped dill, salt, and pepper, seasoning to taste. Divide soup between 6 bowls and garnish with dill sprigs and hot sauce, if desired

Parsley Tabbouleh with Chickpeas

Have I convinced you to pick up some bulgur yet? If not, this recipe may provide some additional inspiration. Everyone who has been to a Mediterranean restaurant is surely familiar with tabbouleh, a light and fresh combination of bulgur and parsley that is a staple of the cuisine. Though a grain-heavy version may be encountered much more frequently these days, the traditional recipe is more of a parsley dish than a bulgur dish, bursting with copious amounts of fresh herbs. Tabbouleh typically appears as part of a meze, one of many tastes in a generous spread, but I've turned it into a light main dish with the addition of chickpeas and feta. Traditional ingredients still form the backbone of this salad, so you won't be missing any of the classic flavors with the transition from side to main dish. Fresh and light flavors dominate with generous amounts of fresh veggies and herbs, but the chewy bites of bulgur, salty tastes of feta, and hearty nibbles of chickpeas keep each bite interesting and varied.

I kept all the elements fairly classic, but using quinoa in lieu of the bulgur is great way to start experimenting with the traditional recipe. This is most obviously served in the summer when steamy temperatures demand light meals, but also a nice way to break out of the cold weather meat and potatoes rut it's all too easy to get stuck in.

Parsley Tabbouleh with Chickpeas

adapted from Eating Well

serves 4

2 cup water
1 cup bulgur
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon minced garlic
1/4 teaspoon salt
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley, (about 2 bunches)
1/4 cup chopped fresh mint
2 tomatoes, diced
1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced

1 (15-ounce) can chickpeas, rinsed and drained
4 ounces crumbled feta (optional)

1. Combine water and bulgur in a small saucepan and cook according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.

2. Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber, scallions, and chickpeas to the bulgur. Add the dressing and feta, if using, and toss ingredients together. Serve at room temperature or chill for at least 1 hour to serve cold.

Spicy Cold Tomatillo Soup

If there's one thing in my garden that's overproducing other than zucchini, it's tomatillos. Despite the name, tomatillos are a member of the nightshade family, related closely to ground cherries, not tomatoes. Even in the foodie culture of Madison, I'm surprised at the number of people who don't know this delicious fruit by name, though almost everyone is familiar with the wonderful flavor of salsa verde.

While addressing the zucchini crop can feel like a bit of a burden at times, I'll never complain about having too many tomatillos. From just a couple of plants I've gotten several pounds of fruit (and they're still producing), which I've turned into fresh salsa, multiple roasted salsas, and even jam. With my freezer and refrigerator well-stocked with these delicious tomatillo sauces, I needed to expand my culinary endeavors to use my garden bounty.

When I need to use up an abundance of ingredients, my first thought is always soup. This soup is a nice balance of decadence and lightness, the rich avocado and yogurt offset by fresh cucumber, onion, and cilantro, with roasted tomatillos beautifully bridging these extremes. I find that one unseeded serrano brings a nice level of heat, but for those less enthusiastic about spicy food I'd recommend removing the ribs and seeds and/or only using part of the pepper. This recipe makes enough for two main courses or four side dishes and can easily be scaled up, provided you have a large enough food processor or blender. A perfect cold soup for the waning warm days, this fresh and filling bowl of flavor satisfies with the flavors of summer, but teases the taste buds for the hearty cold weather soups and stews soon to come.

Spicy Cold Tomatillo Soup
adapted from Martha Stewart
makes about 1 quart

1 pound tomatillos, hulled and washed
3 garlic cloves
1 jalapeno or serrano chile, seeded and ribs removed for less heat
1 cup cucumber, peeled, seeded, and roughly chopped
1/4 cup roughly chopped onion
1/4 cup roughly chopped cilantro
1 tablespoon fresh lime (or lemon) juice
1/2 teaspoon coarse salt
1/2 cup plain yogurt
1 small avocado, peeled, pitted, and cut into small pieces
1/2 to 1 cup water

1. Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other side is soft and browned, about 5 minutes more. Remove from heat; let cool slightly.

2. Transfer baking sheet to a wire rack; let cool completely. Peel garlic; place cloves in the bowl of a food processor fitted with the metal blade. Add tomatillos, serrano, and any accumulated juices along with cucumber, onion, cilantro, stock, lime juice, salt, yogurt, and avocado; blend until mixture is smooth. Add water, a few tablespoons at a time, blending after each addition, until soup reaches desired consistency. Taste and season with additional salt, if needed.

3. Transfer to a large bowl or plastic storage container; cover with plastic wrap. Refrigerate at least 2 hours before serving.

Spicy Avocado-Cucumber Soup

It would figure that the temperatures would become reasonable again when I have my first cold soup to share. I made this at the height of our latest heatwave and it was a godsend to only spend a couple minutes at the stove for an incredibly flavorful dinner, a situation I know we'll encounter many more times as the dog days of summer approach. No-cook meals are an obvious way to beat the heat, but spicy bites are also a great choice for steamy weather, this soup a delicious melding of those two approaches.

Thai curry paste (red or green) is one of my favorite shortcuts to a quick and tasty meal, and one of my few complaints about the original recipe is it doesn't use that workhorse ingredient to full effect. Thai green curry paste is most predominately flavored by fresh lemongrass, tangy galangal (Thai ginger), and spicy green chilies and these bold flavors blend seamlessly with the creamy coconut milk, bright lime, and extra chilies. Cucumber is great base for this flavor melange, providing a light and clean canvas to feature this host of bold tastes. Avocado, with all its delightful creaminess and richness, is what makes this soup a substantial first course or satisfying light meal when accompanied a salad and bread. If you want to eschew any sort of cooking you can skip the toasted coconut garnish, but I think the brief encounter with heat is well worth it. Toasty, crunchy coconut is the perfect contrast to the spicy, creamy base, this easy dramatic accent bringing it all together in a feast for the eyes and stomach.

Spicy Avocado-Cucumber Soup

adapted from Food and Wine

serves 5

1 medium (approx. 12-ounce cucumber)
1 teaspoon Thai green curry paste, or more (to taste)
1 teaspoon sugar or honey
1 teaspoon finely grated lime zest
1 serrano, jalapeno, or Thai chile, seeded and chopped
3/4 cup unsweetened coconut milk
1.5 tablespoons fresh lime juice
Salt
1/4 cup unsweetened coconut flakes, for garnish
Cilantro sprigs, for garnish

1. In a food processor, puree the cucumbers until smooth. Add the avocados, curry paste, sugar, lime zest and chile. Process until blended. Add 3 1/2 cups of water, the coconut milk and lime juice and process until smooth. Transfer the soup to a large bowl and season with salt. Cover and refrigerate until chilled, 15 minutes.

2. Meanwhile, in a skillet, toast the coconut over low heat, stirring a few times, until lightly browned and crisp, 3 minutes. Let cool.

3. Ladle the soup into small bowls or cups, garnish with the toasted coconut flakes and cilantro sprigs and serve.

Shortcut Spicy Shrimp Bahn Mi

Last week I shared a new delicious veggie burger recipe, but this week it's time to get back to my "fancy" sandwich creations. It's not a stick-to-your-ribs, cheesy carnivore's delight like my last new sandwich, but a perfect fresh and crunchy hot weather meal. As the name indicates, I'm not claiming this is an authentic recipe, but the combination of spicy and pickled flavor definitely has the spirit of the bahn mi. I've always been a lover of cucumber pickles, but it wasn't until a few years ago that I began a love affair with quick pickles and expanded my repertoire to a much wider range of vegetables, like those used here. I've included a link to an easy quick pickle recipe that invites experimentation (I recommend adding chiles and ginger to start), but even the carrots and red peppers hanging out in jars of Vlasic Farmer's Garden pickles will add the delicious vinegariness this sandwich requires. The sour pickles contrasts perfectly with the spicy Sriracha mayo, boldy topping the succulent shrimp without making them disappear. No bahn mi would be complete without a sprinkling of fresh cilantro, joined by an extra layer of crisp flavor contributed by sliced cucumber. While this sandwich might not take you straight to Vietnam, it is an ideal meal for kicking back and relaxing in the sun on a warm summer day.

Shortcut Spicy Shrimp Bahn Mi
serves 1 to 2

1 demi-baguette or ciabatta roll
Olive or canola oil, or melted butter
2 tablespoons mayonnaise
1/2 teaspoon Sriracha
4 ounces raw large shrimp, shelled and deveined
Salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
1 ounce pickled vegetables (carrots, radish, Daikon, cucumbers etc.)
1 ounce thinly sliced fresh cucumber


1. Preheat broiler. Coat the bread with a thin layer of the oil/butter and toast under the broiler until golden brown, 3 to 5 minutes.

2. Meanwhile, mix the mayo and Sriracha together in a small bowl. When the bread is toasted, spread spicy mayo evenly on top half of bread.

3. Preheat a pan over medium heat and add a drizzle of oil. When oil is hot, add shrimp to pan and season with salt and pepper. Cook, flipping once, until shrimp are cooked through, about 3 to 4 minutes total.

4. Place shrimp on top of bottom half of roll and top with pickled veggies, cucumber and cilantro and serve.

Chicken, Asparagus, and Rice Salad

Asparagus season, one of the first glorious eras of the farmers' market, is just about at an end. While its nearing departure will leave a hole in my culinary repertoire, it will soon be supplanted by other wonderful offerings. It's hard for me to break away from my tendency to roast or grill asparagus, but this simple salad is worth it. Like so many great summer dishes, this is wonderful room temperature or cold, with leftovers holding up well for lunch the next day. It's a fairly basic recipe - chicken, rice, and vegetables dressed in a simple vinaigrette - but all of the components are so wonderfully balanced that it comes out to so much more than the sum of the parts. The familiar combination of onions, chicken, and rice are hearty and filling, but the asparagus, dill, and cucumber make the dish fresh and summery. The light and well balanced dressing hits all the right sweet, sour, and sharp notes, gently kissing all the ingredients without overwhelming them. As the season evolves and the farmers' market bounty changes, I can easily imagine making this recipe with green beans or sugar snap peas, and also swapping out pork cutlets or flank steak for the chicken.

Chicken, Asparagus and Rice Salad
adapted from Bon Appetit
serves 2

1 tablespoon Dijon mustard
1/2 tablespoon sugar
1/2 tablespoon white wine vinegar
1/4 teaspoon dry mustard

1/2 teaspoon dried drill or 2 tablespoons fresh dill, plus additional for garnish
1 tablespoons canola oil
Extra-virgin olive oil 

1/2 cup diced yellow or white onion

4 ounces boneless, skinless chicken breast, cut into bite-size pieces
8 ounces thin asparagus, trimmed, cut into 1-inch pieces

1 cup cooked brown rice
3/4 cups diced English hothouse cucumber (about 4 ounces)

1. Combine Dijon mustard, sugar, vinegar, dry mustard, and dill in a large bowl. Gradually whisk in oil and season with salt and pepper. Set aside.

2. Preheat a pan over medium heat. Add a drizzle of olive oil and oil is hot, add onion and cook, stirring frequently until onion is translucent, about 3 to 5 minutes. Add chicken, spread in a single layer, and cook without disturbing until the chicken begins to brown, 2 to 4 minutes. Add asparagus, stir well to combine, and continue cooking until asparagus is tender and chicken is cooked through, another 2 to 4 minutes. Season to taste with salt and pepper, set aside, and cool to room temperature.

3. Whisk dressing again and add cooked rice, cucumber, and chicken-asparagus to bowl and toss thoroughly to coat. Garnish with additional fresh dill, if desired, and serve at room temperature or cold.

Creamy Cucumber Soup

When it comes to cucumbers, I've pretty much only eaten them raw or turned them into pickles. When it comes to cucumbers and soup I think gazpacho, so this recipe was a departure from many of culinary inclinations. Although it does require you to fire up the stove for just a little bit, this soup is perfect for summer because it's wonderful cool, warm, or at room temperature. Cucumbers on their own aren't bursting with flavor, but they form a delicious fresh base that eagerly soaks up the garlic, onion, and spices. Avocado and yogurt make the soup extra creamy without becoming too rich for hot weather, though I'd recommend holding off on stirring in the yogurt if you plan on freezing any leftovers. I also think this soup would work well with zucchini in place of the cucumber, a quick way to use up that often overwhelming summer bounty in healthy quantities. Whether an elegant first course at summer dinner party or simply a workday lunch, this healthy and tasty soup is a perfect choice all summer long.

Creamy Cucumber Soup
adapted from Eating Well
serves 4

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, reduced-sodium chicken broth, or water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt or sour cream

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

Wasabi Tuna Salad Sandwiches

I've had one of my longest breaks from cooking in a long, long time, as I just spent six glorious days in beautiful San Francisco, consuming vast quantities of delicious food, including lots of exquisite seafood. I make sure to eat fish at least once per week and after this trip, I'm sure my consumption is going to increase, and I also plan on increasing the complexity and variety of the fish recipes in my repertoire. That being said, I came up with this jazzed-up tuna salad recipe before I left for my trip, and it's still worth sharing. There isn't always the time or money for intricate seafood dishes, and this is a great way to perk up your average tuna salad. I adore the assertive taste of wasabi, often applying it liberally when I eat sushi, and paired it with other frequently-used ingredients (cucumber, avocado, and scallions) for this sushi-inspired tuna salad. This definitely is no sushi substitute, but it is a delicious and interesting twist on regular tuna salad for sushi fans and a good way to start introducing people who fear sushi to some of the typical ingredients.

Wasabi Tuna Salad Sandwiches
serves 2

1 tablespoon wasabi powder
1/4 cup mayonnaise
One 5-ounce can tuna, drained
1/4 cup chopped scallions
4 slices whole grain bread
Sliced cucumber and/or avocado, optional

1. Add wasabi powder to a small bowl and add enough water to make a paste. Allow the paste to sit for 10 minutes for flavor to develop, then mix together thoroughly with the mayonnaise.

2. Add tuna, scallions, and wasabi mayo to a large bowl and mix well to combine. Divide evenly between two slices of bread, top with sliced cucumber and/or avocado, if desired and place second slice of bread on top. Cut sandwiches in half and serve.

Brown Rice Couscous with Chickpeas, Cucumbers and Feta

Some time ago, I bought a box of roasted brown rice couscous on sale at Whole Foods. I'd never seen it before and it seemed like a great chance to try a new whole grain. This recipe would work equally as well with whole wheat couscous or brown rice, so feel free to substitute those more readily available whole grains if you can't find brown rice couscous. The roasted flavor really adds and extra dimension of flavor to the rice/couscous, and is well worth a try if you can find it. Luckily for me, I had a host of ingredients in the pantry and fridge to make a Mediterranean inspired dish with this newly discovered grain. Although cooking with dried beans is ideal, you can't beat the convenience of canned beans when short of time trying to make a nutritious dinner. The feta cheese provides saltiness and richness and the chickpeas are a hearty and satisfying protein, but the cucumber, parsley, and lemon juice keep the dish light and refreshing. In addition to making a great, quick weeknight dinner, leftovers are great to pack for the lunch the following day.

Brown Rice Couscous with Chickpeas, Cucumbers and Feta
serves 4 to 6

One 1-ounce box brown rice couscous
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
Salt and freshly ground black pepper
One 15-ounce can chickpeas, drained and rinsed
1 cup chopped cucumber
1 cup crumbled feta cheese
1/2 cup chopped fresh parsley or cilantro

1. Cook the brown rice couscous according to the package directions. Meanwhile, to make the vinaigrette whisk together the olive oil, lemon juice, cumin, and coriander in a large bowl. Season with salt and pepper to taste.

2. Once the couscous is cooked, add the the bowl with the vinaigrette and toss well to even coat the couscous with the vinaigrette. Add the chickpeas, cucumber, feta and parsley and mix well to distribute the ingredients evenly. Serve warm, at room temperature, or cold.

Gyros with Yogurt-Tomato Sauce

I bought some mutton blade steaks from a local apple orchard last year and they spent many months lingering in the freezer with no real plan. I've been on a mission recently to clear out out my pantry and freezer so I knew I had to figure out a way to cook the mutton, which I had never cooked before. The first dish I think of when it comes to lamb is gyros, so why not try it with mutton? Since mutton is just older lamb, the obvious difference between the two is the toughness of the meat, which I overcame by marinating the meat for 24 hours (and it probably would have benefited from even more time). The mutton was obviously tougher than lamb would be, but by no means did I feel like a caveman digging into these delicious gyros.This recipe is based on gyros made with pork tenderloin, but I could even see happily preparing this dish with chicken thighs or breasts as well, though they would not need to marinate as long as the mutton. Although these aren't the same as gyros from an authentic Greek restaurant, they are packed with flavor and will definitely be making more appearances on my dinner table.

Gyros with Yogurt-Tomato Sauce
adapted from Epicurious
serves 4

Lamb
2 tablespoons extra-virgin olive oil
2 tablespoons dry red wine
2 garlic cloves, pressed through a garlic press
1 small bay leaf, crumbled
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound lamb or mutton steaks or chops

Sauce
3/4 cup plain Greek yogurt or whole-milk yogurt
1 tablespoon chopped fresh dill
1 tablespoon drained capers, chopped
1 garlic clove, pressed through a garlic press
1/2 tablespoon tomato paste
1/2 tablespoon red wine vinegar

4 whole wheat pita breads
Sliced cucumber, for serving
Thinly sliced red onion, for serving
Crumbled feta cheese, for serving

1. For lamb: Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add lamb to marinade; seal bag. Chill overnight, turning bag occasionally.

2. For sauce: Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.

3. Preheat a grill or pan over medium to medium-heat. Grill until thermometer inserted into thickest part of meat registers 125°F (for medium-rare) or 130°F (for medium), turning every few minutes to ensure even browning. Transfer to a cutting board; let stand 10 minutes (temperature will rise 5 to 10 degrees). Slice thinly.

4. Grill pitas until warmed through and softened, about 2 minutes per side.Spread pitas with sauce, add cucumber slices, red onion, and cheese, and top with lamb. Serve, passing remaining sauce separately.

Cucumber Salad with Greek Yogurt, Lime, and Honey

I make my meal plans for the week in advance, and today was the perfect day for a light, cool side that doesn't involve turning on a single appliance like this one. With temperatures in the 80s and oppressive humidity, I'm in no mood for dense, starchy food. I did make a few changes from Susie Middleton's recipe. She has you peel the cucumber and remove the seeds, which I think is kind of wasteful, although including the very wet center of the cucumber will thin the yogurt dressing (which was fine for how I was eating it today, but I would probably remove the seeds if I was eating it by itself; I would always leave the skin). I also enjoy the contrast between the texture of the skin and center of the cucumber and I think leaving the skin on will help the leftovers hold up better. I also used some of the dark green parts of the scallions, for contrast in flavor and texture. I used 7 oz. of Greek yogurt because I bought a single serving of Fage, which is 7 ounces, and what was I going to do with the extra ounce? Dishes like this are extremely forgiving, though you might want to stick close to original recipe, which I have below. I spooned this salad into pitas with falafel, a great light (and meatless, if you go in for Meatless Mondays) dinner on a hot summer day.

Cucumber Salad with Greek Yogurt, Lime, and Honey
from Fast, Fresh, and Green by Susie Middleton

serves 4 to 6

2 medium cucumbers (1.25 to 1.5 lbs. total)
1/3 c. thinly sliced scallions (white and light green parts; 3 or 4 medium)
3/4 c. Greek-style yogurt
2 T. chopped fresh mint, plus 1 or 2 fresh sprigs for garnish
1/4 t. packed finely grated lime zest
1 T. plus 1 t. fresh lime juice
2 t. honey
1/4 t. ground coriander
1/4 t. kosher salt
2 T. coarsely chopped toasted pine nuts (optional)

1. Trim the ends off the cucumbers and peel them. First cut them in half crosswise into two shorter pieces for easier handling. Then cut in half in half lengthwise and scrape out the seeds with a spoon. Slice the cucumbers across into thin half-moons. Put the cucumbers and scallions in a mixing bowl.

2. In a smaller bowl, whisk together the yogurt, chopped mint, lime zest, lime juice, honey, coriander, and salt. Spoon the mixture into the bowl of cucumbers and scallions and gently fold and mix with a silicone spatula until the ingredients are well combined. Transfer to a serving bowl and garnish with the mint sprigs and toasted pine nuts (if using).

Couscous Salad with Chickpeas

This is a perfect Monday dinner for a couple of reasons. First, it is extremely fast to prepare, but still healthy. Second, it is vegetarian. Although Meatless Mondays have become a trend in recent years, I've long tried to eat light vegetarian meals on Mondays as a way to purify my body a bit after the weekend, when I tend to eat more poorly than during the week. This week we ate out on Friday night, went to a wedding on Saturday night, and I grilled steaks last night for dinner (although they were grass-fed and organic and we had them with a salad, so they weren't that bad in the grand scheme of things) so a lighter dinner was definitely in order to start out the week.

I only made one substitution in this nearly perfect recipe from Cooking Light. Raw tomatoes are probably my least favorite food in the entire world, so I replaced the 1 large ripe tomato, chopped in the original recipe with 1 c. chopped English cucumber. This salad is flavorful, light, and refreshing and doesn't suffer at all for lack of meat or leave you hungry.

Couscous Salad with Chickpeas
adapted from Cooking Light, July 2010

yields 4 servings

1 c. uncooked whole-wheat couscous
1/2 t. salt, divided
1/2 t. black pepper, divided
1/8 t. ground cinnamon
1 c. boiling water
3 T. extra-virgin olive oil
3 T. fresh lemon juice
1.5 t. minced garlic
Dash of sugar
1/3 c. chopped fresh mint
1/4 c. thinly sliced green onions
1/8 t. smoked paprika
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 c. chopped English cucumber
3/4 c. (3 oz. crumbled feta cheese)

1. Place couscous, 1/4 t. salt, 1/4 t. pepper, and cinnamon in a bowl. Stir in boiling water; cover and let standing 10 minutes. Fluff with a fork.

2. Combine oil, juice, garlic, and sugar.

3. Add oil mixture, remaining 1/4 t. salt, 1/4 t. pepper, mint, and next 4 ingredients (through cucumber). Sprinkle with cheese.

Vietnamese Chicken Noodle Salad

I sure seem to have a knack for planning more labor-intensive dishes on days I end up having to work late. But even if I could really have used a sous chef today, all the effort was worth it when I had a flavorful and healthy meal.

Vietnamese Chicken Noodle Salad
from The Martha Stewart Living Cookbook: The Original Classics

serves 6
 
2 T. peanut butter
3 T. rice-wine vinegar
1 T. low-sodium soy sauce
1 T. honey
2 T. fresh lime juice, plus 6 lime wedges for garnish
1 t. minced garlic
1 t. freshly grated ginger
1 T. peanut oil
2 T. finely chopped fresh mint leaves, plus sprigs for garnish
1 quart homemade chicken stock or low-sodium store-bought chicken stock, skimmed of fat
1.5 lbs. boneless, skinless chicken breast
1 lb. rice vermicelli or capellini pasta
1 cucumber, seeded, cut into 3-inch-long matchsticks
2 carrots, cut into 3-inch-long matchsticks
1/2 small red onion, thinly sliced

1. Place peanut butter, 1 T. rice-wine vinegar, soy sauce, honey, 1 T. lime juice, garlic, and ginger in the bowl of a food processor or in a blender. Process until smooth and creamy. Set the peanut sauce aside until ready to use.

2. Whisk together the remaining 2 T. rice-wine vinegar, the remaining 1 T. lime juice, the peanut oil, and mint in a small bowl and set the vinaigrette aside.

3. Place the chicken stock in a large saucepan; cover and bring to a boil. Add the chicken and simmer about 15 minutes, until chicken is completely cooked. Remove chicken from pan, and set aside to cool, reserving stock. Shred chicken into bite-size pieces, and toss with reserved peanut sauce.

4. Add 3 cups water to the stock, cover, and return to a boil. Add the vermicelli, and cook, uncovered, until al dente, about 4 minutes. Drain, and toss with the reserved vinaigrette.

5. Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six bowls, and garnish with the mint sprigs and lime wedges. Serve.