Warm Green Bean, Tomato, and Chickpea Salad

My work schedule has been insane lately, leaving me much less time to cook that I'd like, so when I'm able to carve out the time, I really want to make it count. For me, making the most of that limited kitchen time means cranking out a big batch of something healthy, delicious, and versatile. This recipe fits that bill perfectly. Packed with tons of fresh vegetables and herbs, filling beans, and savory cheese, this salad is delicious with a slice of crusty bread, over rice or pasta, as a bed for a juicy salmon fillet or chicken breast, or all on its own. This recipe is very versatile depending on what's available - green beans could be swapped for asparagus, sugar snap peas, or even Brussels sprouts, white beans for the chickpeas, Parmesan for the feta, and almost any fresh herbs for the parsley. My garden might be in its death throes with winter's impending arrival, but there's still enough time to use the scrappy ends of my horticultural endeavors in a delicious meal like this one.

Warm Green Bean, Tomato, and Chickpea Salad
adapted from Martha Stewart
serves 4

1 1/2 pounds green beans, trimmed and cut into 1-inch length
2 tablespoons extra-virgin olive oil, plus additional for the pan
Coarse salt and ground pepper
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges
1/4 small red onion, sliced
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves

1. Preheat a large pan over medium heat, add a splash of olive oil, and season generously with salt and pepper. Cook beans, stirring occasionally until browned in spots and just shy of crisp-tender, about 6 to 8 minutes.

2. Meanwhile, in a large bowl, whisk together lemon juice and oil and season with salt and pepper. Add tomatoes and onion to the pan and cooking continuing until the tomatoes collapse and onions start to soften, about 2 to 4 minutes. Stir in chickpeas and cook until mixture is warm, another minute or two.

3. Remove the pan from heat and toss with the dressing, feta, and parsley. Serve warm or at room temperature, either over cooked grains or with a slice of crusty bread or pita.

Chicken, Blueberry, and Feta Wrap

I've got a pretty good thing going with putting fresh fruit on my sandwiches, so I figured there was no reason not to continue. Raspberries, strawberries, and cherries have all gotten their turn, and it's only fair that blueberries get a chance to play too. Michigan might be known for blueberries, but we do pretty well here in Wisconsin as well, but when their season is so fleeting, you've got to chow down on them when you can. While in this prime blueberry time, you'll find me adding them to salads, oatmeal, and yogurt, preserving them en masse in Perfect Blueberry Syrup, and just generally adding them to everything that I can. Like the other fresh fruit sandwich recipes I shared, this recipe relies on the harmony of fresh fruit, bitter greens, and salty cheese, a template with infinite combinations yielding delicious results. Sweet pops of blueberry liven up each bite, mingling perfectly with the savory feta and crunchy veggies that surround the chicken with complementing, contrasting flavors. The chicken isn't strictly necessary here, but it does make this into a much more filling meal; vegetarians can substitute white beans for the same satisfying result. This wrap is good warm, room temperature, or cold, so whether you eat it as soon as it's prepared for dinner or the following day for lunch, you won't be disappointed with your meal.

Chicken, Blueberry, and Feta Wrap
serves 1

4 ounces boneless, skinless chicken breast
Cooking spray
Kosher or sea salt and freshly ground black pepper
1/2 tablespoon light mayo
1/2 tablespoon Dijon mustard
Splash of balsamic vinegar
1 whole grain tortilla or wrap
A few leaves of arugula (about 1/4 ounce)
Thinly sliced red onion
1/4 cup fresh blueberries
1 ounce feta cheese, sliced or crumbled

1. Preheat a pan over medium heat and spray with cooking spray. Season chicken on both sides with salt and pepper and cook, flipping once halfway through, until internal temperature reaches 170 degrees F. Set aside to rest for a few minutes, then slice into 1/4-inch to 1/2-inch thick slices.

2. In a small bowl, combine mayo, mustard, and vinegar and mix thoroughly. Spread on the center of the tortilla. Top with the arugula and red onion and then the blueberries, lightly smashing them to an almost jam-like consistency.

3. Add the cooked chicken and feta and roll up the tortilla. Cut in half and serve.

Cauliflower Chickpea Salad with Curry Yogurt Dressing

A large head of cauliflower goes a long way. I may have purchased my last head to take it for a spin in fried rice, but there was plenty left for additional culinary creativity. Cauliflower has become quite the popular crucifer lately, and although I've loved in since I was a kid, it was Dijon-Roasted Cauliflower that spurred my more recent obsession with it. I've found that cauliflower makes a fine soup, veggie burger, or addition to pasta, but when the weather gets steamy and you want a little cauliflower in your diet, this is the way to go.

This salad formula is yet another example of my workhorse salad template (greens + fresh or cooked veggies + nuts + fresh or dried fruit + cheese; add beans or meat for extra protein) put to good use. The flavors and ingredients here borrow a little bit from both Moroccon and Indian cuisine, absolutely delicious despite the lack of authenticity. A combination of cauliflower and chickpeas make up the most belly-filling portion of this salad, and although I greatly prefer the combination, you could certainly double either the cauliflower or chickpeas in lieu of using the pair. Leftover roasted cauliflower and chickpeas make this meal even quicker and easier, both well worth the effort of cooking up an extra-large batch. The combination of sweet and chewy raisins, crispy and toasty almonds, and salty feta cheese contrast provide varied accent in each bite and the spiced creamy dressing pulling it all together nicely.

Cauliflower Chickpea Salad with Curry Yogurt Dressing
serves 1

2 ounces cauliflower, cut into small to medium florets with at least one flat side (or leftover Dijon-Roasted Cauliflower)
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

2 tablespoons regular or Greek yogurt

1/4 teaspoon curry powder
2 cups (about 2 ounces) spinach, salad greens, or lettuce

1/2 ounce thinly sliced red onion (about 2 tablespoons)
1/4 cup canned chickpeas, thoroughly rinsed and drained, preferably roasted

1 tablespoon raisins

1 tablespoon toasted sliced almonds
1/2 ounce/2 tablespoons crumbled feta cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the cauliflower and chickpeas with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 15 minutes, depending on floret size.

2. Meanwhile, combine yogurt and curry powder in a small bowl. Add water, about 1/4 to 1/2 teaspoon at a time, to achieve dressing consistency. Season to taste with salt and pepper.

3. Spread salad greens on a plate and top with red onion, cauliflower, chickpeas, raisins, almonds, and feta. Drizzle with salad dressing and enjoy!

Chickpea, Spinach, Feta, and Pepita Tacos

It looks like I'm falling into another Joe Yonan recipe theme - tacos! And why wouldn't I be? Tacos are undeniably fantastic. No matter your dietary restriction or preference, there's a taco out there for you, a peaceful culinary neutral zone where everyone from carnivores to gluten-free vegans can find something delicious to fill their belly.

My own taco preferences run quite the gamut as well. While you won't find me in the drive-through getting Doritos Locos tacos, I might be chowing down on anything from the quick-and-easy crunchy ground beef variety to handmade corn tortillas stuffed with long-cooked carnitas. This meal, however, lies somewhere in between. I took a shortcut and bought my tortillas, and though I didn't spend all day lovingly crafting my taco filling, I spent just enough time prepping and crafting this complex filling to still make it feel like a special treat.

The list of ingredients might seem a little long, but I promise this is just the right amount of complex. The basic combination of onions, beans, garlic, tomatoes, and greens form a healthy, filling, and delicious base, but it's the luxurious finishes - feta, avocado, and pepitas - that make these tacos so special. They're smoky, spicy, salty, fresh, and rich all at the same time, a wonderful variety of flavors and textures incorporated into each messy bite. You might end up with a few delicious juices dripping down your chin, but these tasty tacos are worth every bit of  inconvenience.

Chickpea, Spinach, Feta, and Pepita Tacos
adapted from Serve Yourself by Joe Yonan
serves 1

3 or 4 corn tortillas, preferably homemade
1 teaspoon extra-virgin olive oil
1/4 teaspoon ground ancho chile
2 cloves garlic, thinly sliced
1 small shallot lobe, thinly sliced or 1/4 cup finely diced onion
1 small tomato, chopped (or substitute 1/2 cup canned crush tomatoes in their juices or even salsa)
1/3 cup cooked chickpeas, preferably homemade, drained and rinsed
1 ounce (about 1 cup) lightly packed spinach, chard, or baby kale leaves, stacked, rolled, and thinly sliced
Kosher or sea salt
Freshly ground black pepper
1/2 avocado, peeled, seeded, and sliced cut into chunks
1 ounce queso fresco or feta cheese, crumbled
1 tablespoon roasted pumpkin seeds (pepitas; see note)
Hot sauce, such as Tabasco or Tapatio, for serving (optional)
Cilantro, for serving (optional)
1/2 lime, cut into wedges, for serving (optional)

1. Warm the tortillas and wrap them in aluminum foil to keep warm.

2. Pour the oil into a medium skillet over medium heat. When the oil starts to shimmer, add the ground ancho, stir to combine, and cook until it sizzles and becomes very fragrant about 30 seconds. Add the garlic and shallot and cook until the vegetables start to soften and slightly brown, 4 to 6 minutes.

3. Stir in the tomato and chickpeas and cook, stirring occasionally, until the tomato softens and starts to break down. Add the spinach and cook until the spinach wilts, 1 to 2 minutes. Season with salt and pepper to taste.

4. Lay the tortillas out on a plate and divide the chickpea-spinach mixture among them. Top with the avocado and feta and sprinkle with the pumpkin seeds. Serve with your choice of hot sauce, cilantro, and lime wedges.

Note: To roast the pumpkin seeds, spread them in a single layer on a baking sheet. Bake at 375 degrees F for 5 to 7 minutes, until the seeds are very fragrant. Immediately transfer to a plate to stop the cooking and allow the seeds to cook completely. Alternatively, toast them in a skillet over medium heat, tossing frequently.

Bulgur Salad with Chickpeas, Roasted Peppers, and Feta

Ideally, I have a good supply of prepared and portioned cooked whole grains in my freezer at all times. In reality, this doesn't always happen, so I make sure to always have plenty of quick-cooking whole grains in my pantry like couscous, quinoa, and bulgur. Bulgur takes less than half an hour to cook and is an eager sponge for flavors, making it a perfect choice for quick lunch or dinner. Whole grains + veggies + beans + cheese is one of my favorite meal templates, and while it can accommodate any odds and ends you happen to have, this combination is delightful enough to be worth repeating. Bulgur is delightfully nutty, and the roasted peppers and salty feta complement it well. The parsley adds freshness, red onion a sharp accent, and the chickpeas substance, with a smoky, spicy vinaigrette blending it seamlessly together.

I can't complain about this recipe as written, but there is a certainly a world of variations to be explored. Don't have bulgur? Swap it out for quinoa or brown rice. Not a fan of chickpeas? Try black, pinto, or navy beans. Cilantro can stand in for parsley, goat cheese can replace feta...the list of substitutions goes on and on. Carnivores can add grilled meat (I especially recommend steak) and vegans can substitute extra beans for the cheese, making this recipe universal, even if trying to avoid meat, dairy, or gluten. I made this for one when making a quick lunch, but it can certainly be scaled up to feed a crowd.

Whether prepared verbatim, or merely used as inspiration, this is the kind of recipe that every busy person should keep in their back pocket.

Bulgur Salad with Chickpeas, Roasted Peppers, and Feta
adapted from Epicurious
serves 1

3/4 cup prepared bulgur (from 1/4 cup uncooked)
1/4 cup chickpeas

1/4 cup roasted red and/or yellow peppers

2 tablespoons chopped or thinly sliced red onion

2 tablespoons finely chopped parley

2 tablespoons/0.5 ounce crumbled feta cheese
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice

1/4 teaspoon honey
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper

1. Combine bulgur, chickpeas, roasted peppers, red onion, parsley, and feta cheese in a bowl and toss to combine. 

2. Whisk the oil, lemon juice, honey, cumin, cayenne, together in a small bowl. Season to taste with salt and pepper.

3. Add dressing to salad and stir gently. Serve at room temperature or cold.

Thai Tofu or Chicken Salad

These below average temperatures are really getting on my nerves. All I can think about are flip flops, shorts, planting gardens, and all the other wonderful things that come with spring, especially the culinary ones. Despite all of that, the sunshine creeping into the evening is giving me hope that soon the snow will be gone and I'll be awash with spring vegetables. This salad is made with local spinach, available all year long, and carrots, a fall/winter vegetable, but the Thai flavors in this salad make it feel quite spring-like in my opinion. Too often both salad and tofu get a bad rap, but neither needs to be boring or leave you hungry, and this recipe is proof of that. A delicate sprinkling of feta and peanuts add the perfect level of saltiness to accent the fresh and crunchy carrots and spinach and the tofu or chicken make it a filling and complete meal. This same collection of ingredients could also be adapted into a stir-fry or noodle bowl for something even more hearty, but this should satisfy most appetites with just a crusty piece of bread or roll on the side.

Thai Tofu or Chicken Salad
serves 1

2 cups spinach, salad greens, or baby lettuce (about 2 ounces), washed, dried and chopped
1/4 cup grated carrot (about 1 ounce)
2 tablespoons thinly sliced green onion
2 tablespoons chopped fresh cilantro
3 ounces cooked chicken or baked tofu
2 tablespoons chopped roasted peanuts
2 tablespoons crumbled feta (about 1/2 ounce)
Salad dressing, for serving

1. Combine spinach, carrot, green onion, and cilantro in a bowl or on a large plate and toss to combine. Top with chicken/tofu, peanuts, and feta cheese. Drizzle dressing of choice over top, and enjoy!

Chickpea and Roasted Broccoli Salad with Feta

 

I could hardly believe my eyes when I saw fresh broccoli at the farmers' market. Although Madison, Wisconsin is home of the country's largest producer-only farmers' market in the summer, in winter the variety of fresh local produce is not quite so plentiful. It's true you can get root vegetables and greens all winter long, but the arrival of each new veggie is an occasion to be treasured. Even though it's grown in a greenhouse, this first taste of broccoli will be short-lived so I tried to put it to good, if simple, use. And when in doubt, roast it! I eat roasted broccoli and cauliflower in absolutely ridiculous amounts, but every so often they make it into more elaborate recipes. The vegetal element of this salad is threefold - deeply flavorful roasted broccoli, sharp and crunchy red onion, and tender greens showcase so much of what vegetables bring to a dish. The chickpeas make the salad truly substantial and the salty feta cheese is the perfect foil for both the deep caramelized flavors and the sharp and fresh ones. The vernal equinox just around the bend and soon after it all the wonderful ingredients of spring, but until the snows disappear this hearty salad is just what the season ordered.

Chickpea and Roasted Broccoli Salad with Feta
serves 1

4 ounces cauliflower or broccoli, cut into small to medium florets with at least one flat side
Olive oil cooking spray
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 ounces salad greens or lettuce
1/2 ounce red onion, thinly sliced
1/2 cup canned chickpeas, thoroughly rinsed and drained
1/2 ounce crumbled feta or goat cheese
Salad dressing, for serving

1. Preheat oven to 450 degrees F. Spray a baking sheet with cooking spray. Toss the cauliflower with olive oil to coat and season to taste with salt and pepper. Roast until tender and browned, about 20 minutes.

2. Meanwhile, spread salad greens on a plate, topping with red onion and chickpeas. Once the cauliflower or broccoli is done roasted, sprinkle on the salad and top with cheese. Drizzle with salad dressing of choice, and enjoy!

Mediterranean Salad with Hummus Pesto Dressing

It's a little strange that I chose to share a recipe for a hearty soup on day that held promise of the spring to come and this salad just a few days after the snow just wouldn't stop falling, but during the tumultuous transition between winter and spring, it can be a little hard to eat with the weather. But even though this is a salad, it certainly leaves you plenty satisfied and full of energy to tackle shoveling or more optimistically, take a long walk with the dog on a sunny spring day. Perhaps the Mediterranean Salad moniker is a bit too liberal or a bit too generic, but it is a collection of many ingredients often used in Mediterranean cooking that I absolutely love. It's a riff on my typical salad recipe, a plethora of raw and roasted veggies with cheese and nuts, but made particularly rich-feeling by the creamy hummus pesto dressing. The roasted red pepper adds an element of smokiness, the marinated artichokes spiciness and astringency, the olives and cheese both richness and saltiness, all finished with a sprinkling of crunchy, toasty walnuts. My initial instinct was to toss this salad with balsamic vinaigrette, but when I saw some lonely last bits of pesto and hummus in the fridge, I immediately thought of transforming them into a simple, flavorful dressing that became the pièce de résistance that finished this salad. It's perfectly filling as is, but if you're feeling particularly ravenous or want to stretch this to feed two, some chickpeas or grilled chicken certainly wouldn't be out of place. It may not be a warm Greek beach looking out upon cerulean waters, but perhaps these collection of flavors will take you away from the toils of winter for just a lunch.

Mediterranean Salad with Hummus Pesto Dressing
serves 1

2 cups chopped fresh spinach, lettuce, or salad greens (about 2 ounces)
1/2 jarred roasted red pepper, sliced (about 2 ounces)
4 or 5 jarred marinated artichoke hearts, drained and sliced (about 1.5 ounces)
2 tablespoons black olives
2-4 tablespoons crumbled goat or feta cheese (1/2 to 1 ounce)
2 tablespoons chopped toasted pine nuts or walnuts
Hummus Pesto Dressing, for serving (recipe follows)

1. Spread greens evenly on a large plate and top with peppers, artichokes, olive, cheese, and nuts. Drizzle with Hummus Pesto Dressing (or other dressing of choice) and enjoy!

Hummus Pesto Dressing
makes about 3/4 cup

1/2 cup roasted garlic, roasted red pepper or regular hummus
2 tablespoons prepared pesto
1/4 cup water

1. Combine all ingredients in a bowl or jar and whisk or shake to thoroughly combine.

Roasted Beet, Orange, and Goat Cheese Salad

As lame as it may sound, Roasted Beet and Potato Borscht got me really excited about beets. Thus armed with a new-found love for the roasted variety, I turned to one of my favorite canvases for recipe creation - salad. I eat salad for lunch at least four times a week, so I have plenty of opportunity for experimentation and get geekily excited when I come up with something new. Since I'm married to someone who would prefer to subsist on meat and potatoes, I bring this recipe to you. Many of the salads I create are wonderful in any season, but roasted beets give this one the very essence of winter. Though I was never one to order or make anything with beets in the past, I knew that beet and orange was a tried-and-true combination and used it as a place to begin crafting my recipe. From there, the rest was a snap - add some red onion to cut through the sweetness of the beets and orange, and nuts and cheese for richness and saltiness and to make it filling enough for a main course. If a winter diet of too many root vegetables is weighing you down, use this recipe to lighten up a bit without losing the best flavor the season has to offer.

Roasted Beet, Orange, and Goat Cheese Salad
serves 1 (as a main dish)

2 ounces lettuce, mixed greens, or spinach (about 2 cups)
4 ounces beets, peeled and cut into small dice (a few small beets or 1/2 medium to large beet)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 small red onion, thinly sliced (about 0.5 ounce)
Clementine, satsuma, or half of a small regular or blood orange, cut into bite-size pieces (about 2 ounces)
1/4 cup/1 ounce crumbled goat or feta cheese
2 tablespoons/0.5 ounce toasted chopped walnuts or pistachios

1. Preheat oven to 450 degrees F. Toss beets with olive oil, salt, and pepper and arrange in an even layer on a baking sheet. Roast until beets are tender and caramelized, about 20 to 30 minutes, depending on the size of the pieces.

2. Arrange greens on a large plate, and top with onion, beets, oranges, cheese, and nuts. Drizzle with dressing of choice and enjoy!

Moroccan Stuffed Squash

Thanks to my winter CSA, I've eaten seemingly countless different kinds stuffed squash, but I have to say this is my favorite. I've gotten a lot of recipes from tried and true sources, made up recipes on the spot with whatever I happened to have around, but The Sprouted Kitchen is my latest cookbook obsession because of perfect recipes like this one. The first stroke of genius is cooking the quinoa in coconut milk, something I'm ashamed I never thought to do myself. It makes the quinoa unbelievably creamy and the crunch of the pistachios and pop of the pomegranate seeds have the perfect textural contrast. These same elements also contrast each other beautifully in flavor - subtly rich coconut milk quinoa is the perfect canvas for tart pomegranate seeds, rich pistachios, salty feta cheese and fresh herbs. I happen to think that combination of nuts, fruits, cheese, and herbs is paragon of flavor, but feel free to swap out any of these elements for others than strike your fancy. By far the most interesting collection of ingredients I've ever had the pleasure of stuffing into a squash, this dish is sure to appear on my dinner table until my bounty of squash is depleted.

Moroccan Stuffed Squash

adapted from The Sprouted Kitchen

serves 4

2 medium acorn squash
3 tablespoons coconut oil
Sea salt and freshly ground black pepper
1 cup quinoa
1 (13.5-ounce) can light coconut milk
1 teaspoon sweet paprika
1/4 teaspoon each ground coriander
1/4 teaspoon each ground cumin
1/4 cup thinly sliced preserved lemon peel or 2 tablespoons grated lemon zest
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh cilantro
2 tablespoons freshly squeezed orange juice
1/2 cup pomegranate seeds
1/2 cup feta cheese, plus more for garnish

1/2 cup chopped toasted pistachios (optional)

1. Preheat the oven to 425 degrees. Cut the squash in half lengthwise and scoop out seeds. Rub 1 tablespoon of the coconut oil on the cut sides of the squash halves and sprinkle with salt and pepper. Place the squash, cut side down, on a baking sheet and pierce the skin a few times with a fork. Roast 20 minutes. Flip them over and continue cooking until you can easily poke a knife through the flesh at its thickest part, another 10 to 20 minutes depending on its size. Remove from the oven and let cool.

2. While the squash are cooking, rinse the quinoa in a fine-mesh strainer. Bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat, with a pinch of salt and pepper. Add the quinoa; turn the heat down to a simmer and cover. Cook until liquid is absorbed, 15-18 minutes; then turn off the heat and let the quinoa steam in the saucepan for 5 minutes.

3. Add the remaining 2 tablespoons coconut oil, the paprika, coriander and cumin to the quinoa and toss to combine. Add the preserved lemon peel, mint, cilantro, orange juice, pomegranate seeds and feta and toss together. Taste and add salt and pepper, if necessary

4. Divide mixture between the squash halves. Garnish with a sprinkle of feta and the pistachios. Serve immediately.

Greek-Spiced Baked Shrimp

When I was  kid, anytime I got to eat shrimp I knew it was a special occasion. Shrimp cocktail was always the appetizer for Thanksgiving and Christmas dinner and eating it still always feels a little luxurious to me. As an adult, I purchase shrimp on a fairly regular basis, grilling it for salad, tossing it with pasta, or using it in a stir-fry most often. This recipe, quite unique from the other shrimp recipes I've made, was a wonderful departure from the ordinary. Red pepper flakes offer plenty of spice, tempered just enough by the salty, pungent feta cheese, roasted tomatoes, and fresh dill. A filling, but healthy main dish served over rice with a side vegetable, this would also be an beautiful warm appetizer with a plate of crostini. From start to finish this recipe is somewhat of a time investment (45 minutes or so), but it is largely unattended, allowing you to prepare the rest of dinner or converse with guests. The perfect balance of elegance and ease, this recipe is sure to please any shrimp-lover with a penchant for bold flavors.

Greek-Spiced Baked Shrimp
from Gourmet, via Epicurious
serves 4

1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoon extra-virgin olive oil
1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 (28-ounce) can roasted chopped tomatoes in juice
Pinch of sugar
1 1/4 pound large peeled and deveined shrimp
1/4 pound feta, crumbled (2/3 cup)
2 tablespoons chopped dill

1. Preheat oven to 375°F with rack in middle.

2. Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes (with juice) and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

3. Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.

Bulgur Salad with Feta and Pine Nuts

Happy Earth Day! If you're feeling motivated to do something good for our planet, try adding a few vegetarian meals to your repertoire. The livestock industry is responsible for a huge amount of greenhouse gas emissions and by swapping out a few meat-heavy meals for some delicious vegetarian options, we can do our bodies and the planet some good.

Although I've created a lot of main-course salad recipes, both vegetarian and with meat, I've never explored green salads with a grain as one of the main components. I bought a bag of bulgur specifically for Pinto Bean and Bulgur Burgers and because I hate to waste and am perpetually on the search for new recipes, I went on a search that led me to this wonderful salad.  Bulgur is the perfect whole grain for busy people because its preparation requires only an unattended soak in hot water. While the bulgur soaks you'll have plenty of time to prepare all the other components and probably even get the kitchen cleaned up. The chewy bulgur is the perfect textural contrast to crunchy lettuce and red onion, with the savory pine nuts and feta cheese making it satisfying enough for a main course. If you're one of the unlucky few to suffer from pine mouth or just don't care for pine nuts (or their expense), walnuts would make a lovely substitution. A complete meal on one plate, this salad is a fabulous way to eat vegetarian, a lovely meal to linger over on a beautiful spring day.

Bulgur Salad with Feta and Pine Nuts
from Martha Stewart
serves 1

1/4 cup medium-grind bulgur
Coarse salt and ground pepper
1 tablespoon pine nuts
2 teaspoons fresh lemon juice
2 teaspoons olive oil, preferably extra-virgin
1/4 cup crumbled feta cheese (1 ounce)
1/2 shallot, minced
1/4 cup fresh parsley, chopped
1/4 cucumber, peeled, halved, seeded, and finely diced
1/2 head Boston lettuce, torn into large pieces

1. In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.

2. Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.

3. Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and 1/2 the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.

Shrimp, Roasted Red Pepper, Corn, and Feta Salad

Feeling like we're well and truly in spring has reinvigorated my passion for and creativity with main course salads. Main course salads are commonplace in my diet year-round, but once spring arrives they become an absolute staple. Salads are what I most commonly feed myself when I'm only cooking for one, but my husband will enjoy salads (like this one) with me from time to time as well. When I'm flying solo I typically follow the basic formula of dried/fresh fruit, nuts/seeds, and cheese, but with my meat-and-potatoes husband I almost always make sure some meat makes it to the plate as well.

You can't beat a meal like this for a busy work night. None of these ingredients need cooking and barely any prep work is required. The simple combination of a pile of fresh greens and corn, accented by roasted red peppers, perfectly pungent feta cheese, and a generous helping of shrimp makes for a well rounded and almost summery salad. Needing only some crusty bread with butter and a glass of wine to feel even a bit decadent, this meal is an exceptional way to reward yourself after a long day at work or throw together a quick date night at home.

Shrimp, Roasted Red Pepper, Corn, and Feta Salad
serves 2

4 ounces baby greens or spinach
1 roasted red pepper, thinly sliced
1/2 cup fresh corn or frozen corn, degrosted
8 ounces cooked salad shrimp, rinsed, drained, and patted dry
2 ounces feta cheese, crumbled
Salad dressing, for serving

1. Divide spinach evenly between two large places, topping each with half of the roasted pepper, corn, shrimp, and feta cheese. Top with dressing of choice, and serve.

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

Monday night is the definitely the night when I have the least ambition to make dinner. No matter how relaxing Sunday might have been and how much sleep I might have gotten, I am always dragging when I get home from work on Monday. I've also probably eaten too much less-than-healthy food over the weekend, so Monday demands a quick, healthy, preferably vegetarian meal. I adapted this recipe, originally intended to feature the fresh tomatoes of the summer, to use canned tomatoes, the best option in winter when only long-travelled anemic tomatoes can be found in supermarkets. Despite a lack of meat, this is a really satisying meal where salty olives and cheese mingle beautifully with roasted tomatoes and fresh parsley, accented perfectly by unexpected vinegar-y pops of capers. With a nice side salad and glass of wine, this meal is the perfect remedy for the frustration and exhaustion that all-too-often comes with a return to work on Monday.

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese
adapted from Food and Wine
serves 4

3/4 pound whole wheat spaghetti
2 tablespoons olive oil
4 garlic cloves, minced
One 28-ounce can diced tomatoes, fire-roasted if possible
1/2 cup Kalamata or other black olives, pitted
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1/4 pound feta cheese, crumbled

1. In a large pot of boiling, salted water, cook the spaghetti until just done, about 10 to 12 minutes. Drain.

2 .Meanwhile, in a medium frying pan, heat the olive oil over medium heat. Add the garlic and cook, stirring, for 1 minute. Add tomatoes, and cook, stirring occasionally, until flavors are blended and sauce is warm, about 10 minutes (or really as long as you like-reduce the heat if you'd like to simmer the sauce for a long time).

3.  A few minutes before serving, add olives and capers and cook until warmed through. Season to taste with salt and pepper, add parsley and cooked pasta and toss well to coat. Divide pasta between 4 bowls or plates and crumble one-fourth of the feta cheese over each. Serve warm.

Fig, Almond, and Feta Salad

This salad is a perfect example of the kind of lunch or dinner I'll make for myself when I'm not feeding my husband as well. Combinations of dried fruit, nuts, and cheese on a pile of fresh, crunchy greens are a staple of my diet, which I round out with a roll or piece of crusty bread with butter and a piece of fresh fruit for a complete meal. The sweet and chewy figs are complemented by the salty and slightly pungent feta and rich, crunchy almonds, with all the ingredients melding together wonderfully on a bed of crunchy greens. I like to dress this simple salad lightly with balsamic vinaigrette, with the sharp taste of the dressing adding another distinct element to the flavor profile of the salad. This salad is enough for a fully satisfying dinner, but also a great meal to pack for lunch at work (or school), especially when you're getting tired of the same old sandwiches or trying to incorporate more vegetarian meals into your diet. With the cooler weather slowly creeping in most people's desire for salads as meals is likely to wane, so take the opportunity now to try out this recipe before the days are dark and cold.

Fig, Almond, and Feta Salad
serves 1

4 ounces mixed baby greens
1/4 cup sliced, toasted almonds
1/3 cup chopped dried figs, stems removed and quartered
1 ounce crumbled feta cheese
Salad dressing, for serving

1. Divide the lettuce mix between two plates and top each with half of the almonds, figs, and  feta cheese. Place sliced chicken on top and drizzle with your favorite dressing. Enjoy!

Edamame, Corn, and Feta Salad

Even though the holiday weekend isn't even half over, you may already looking ahead to atone for the dietary sins committed over the long weekend and for that I offer up this salad recipe. I always indulge on the weekends and holidays, but I find that I need to revert back to my normal healthy habits during most of the week to keep up my energy and mood. But even though I like to eat healthfully most of the time, I'm not willing to give up flavor to do it. I've been making a lot of salads lately using beans for the protein, this being the first new recipe I came up with, inspiring a flurry of creativity. The edamame makes the salad filling, the corn is fresh and summer-y, the radishes are sharp and crisp, and the feta cheese is light, but still gives the salad a richness. An light, Asian-inspired vinaigrette is the best dressing choice for this salad, but if those aren't your taste, I say use any dressing you love. So indulge this weekend without any regrets, and get back on track this week with this fresh, delicious salad.

Edamame, Corn, and Feta Salad
serves 1

4 oz. mixed baby greens, lettuce, spinach, or arugula
1/2 cup frozen shelled edamame, thawed
1/2 cup fresh corn or frozen corn, thawed
1/4 cup chopped scallions
4 radishes, sliced
1 oz. crumbled feta cheese
Salad dressing, for serving (I like Newman's Own Orange Ginger dressing)

1. Wash and dry greens, if necessary, and spread evenly over a plate or place in a large bowl. Top with edamame, corn, scallions, radishes, and feta cheese. Drizzle with salad dressing, toss well, and enjoy!

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.

Greek Chicken Salad

Particularly as the weather gets warm, main-course salads become a staple in my diet. Aside from the fresh, crunchy, healthiness of salads, I love the blank palette they provide for my culinary creativity, as well as the opportunity to use up small amounts of odds and ends of ingredients. This recipe started with nothing more than the goal of using up some of the black olives leftover from Mediterranean Tuna Pizza and the notion of making a salad without having to go shopping for any more ingredients. This palette of Mediterranean flavors is an excellent choice for dinner or lunch, weekday or weekend, whether the sun is shining or the skies are gray and the rain is pouring down.

Not only do these ingredients make a great salad, but they also make for a fantastic wrap. I cooked an extra chicken breast, chopped up extra olives, tomatoes, and cheese and put all these ingredients into a couple of tortillas for some delicious wraps for my husband and I for lunch the next day with minimal extra effort. I'm always a fan of a recipe that makes leftovers or can do double-duty and be made into something new for lunch the next day.

Greek Chicken Salad
serves 2

8 oz. boneless, skinless chicken breast
4 oz. baby salad greens
1/4 cup sliced black olives
1/4 cup chopped olive-oil packed sun-dried tomatoes
1/4 cup crumbled feta cheese
Salad dressing, for serving (olive oil vinaigrette works well)

1. Cook chicken breast until internal temperature reaches 170 degrees F. Let rest for at least 5 minutes and cut into bite-size pieces.

2. Meanwhile, assemble the rest of the salad. Divide the greens evenly between two plates and top each with half of the olives, sun-dried tomatoes, and feta cheese. Distribute the chicken between the two plates, drizzle with your favorite dressing, and serve.

Whole Wheat Couscous with Feta and Dill

I always have whole wheat couscous in my cabinet because it's one of the quickest cooking grains out there and is a great palate for all different kinds of flavors. This dish was created one to accompany garlic shrimp on a busy night where I didn't have time or energy to search for recipes or put together anything complicated. A quick scan of my fridge revealed the irresistible flavor pair of fresh dill and feta, which I perked up with a bit of lemon juice and tossed in with the couscous for a quick and flavorful side. If you don't have any fresh dill, throw in whatever other fresh herbs you happen to have in hand. Tired of peanut butter and jelly for lunch? This is also a great make-ahead dish that is nearly as delicious the next day, warm or cold.

Whole Wheat Couscous with Feta and Dill
serves 4

1 (8-ounce) package whole wheat couscous
1 tablespoon extra-virgin olive oil
Kosher salt
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon lemon zest
Freshly ground black pepper
2 tablespoons chopped fresh dill, plus more for garnish
1/2 cup crumbled feta cheese

1. Bring 1 1/2 cups water and olive oil to a boil in a medium saucepan. Remove from heat, stir in couscous, lemon juice, and lemon zest, cover, and set aside for 5 minutes.

2. Fluff couscous with a fork and mix in dill. Divide couscous mixture among four bowls or plates and top with feta cheese and additional dill. Serve warm.

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.