Spinach Salad with Quinoa, Chicken, & Fresh Berries

3 c. fresh baby spinach or mixed greens

1 c. cooked quinoa

⅔ c. chopped cooked chicken breast

½ c. fresh blueberries and/or sliced fresh strawberries

2 T. crumbled feta cheese

2 T. sliced almonds, toasted

2 T. extra-virgin olive oil

1 T. white wine vinegar

¼ t. Dijon mustard

½ t. honey

½ t. kosher salt

Place spinach, quinoa, and chicken in a bowl or in 2 (1-qt.) airtight containers. Top each salad with berries, cheese and almonds. Cover and chill until ready to serve.

Just before serving, whisk together oil, vinegar, mustard, honey and salt in a small bowl. Divide dressing evenly between the salads and toss to coat; serve immediately. 

Makes 2 servings.

Adapted from EatingWell.com.

Herbed Chicken & Rice Salad

2 (8.5 oz.) packages microwavable basmati rice 

1/2 c. loosely packed fresh tender herbs (such as dill, parsley, and chives), plus more for garnish

1/4 c. plus 2 T. olive oil

1/4 c. fresh lemon juice (from 2 large lemons)

2 T. chopped shallot (from 1 small shallot)

1/2 T. Dijon mustard

2. t. honey

1/2 t. kosher salt

1/4 t. black pepper

2-1/2 c. shredded rotisserie chicken breast

2 c. halved multicolored cherry tomatoes 

1-1/4 c. diagonally sliced Persian or mini cucumbers (about 3 cucumbers, sliced 1/4" thick)

1 c. sliced almonds, toasted

4 oz. (about 1 c.) feta cheese, crumbled

1/2 c. sliced celery (from 1 large celery stalk, sliced  1/4" thick)

1/4 c. coarsely chopped celery leaves

1/4 c. coarsely chopped fresh flat-leaf parsley

Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.

Meanwhile, place herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender; process until smooth, about 30 seconds.

Add chicken, tomatoes, cucumbers, almonds, feta, celery, chopped celery leaves, and parsley to bowl with cooled rice; drizzle with dressing, and toss to coat. Transfer to a large serving platter or bowl, and garnish with additional herbs.

Serves 4.

Adapted from Southern Living magazine, May 2022, p. 93.

Apple & Pear Crisp

Cooking spray

4 c. peeled and sliced apples (Granny Smith and McIntosh)

2 semi-firm pears, cored and cut into eight pieces

1 c. sugar

1 t. ground cinnamon

1/2 t. ground ginger

1/2 t. kosher salt

2 T. fresh lemon juice

1 c. regular uncooked oats

2 T. all-purpose flour

1 c. sliced almonds, toasted

1/4 c. packed light brown sugar

1/4 t. ground ginger

1/2 c. melted butter

Lightly grease a 6-qt. slow cooker with cooking spray. Place fruit in the bottom. Toss with sugar, cinnamon, ginger, salt, and lemon juice to combine.

Stir together oats, flour, almonds, brown sugar, ginger, and melted butter. Spoon over apple mixture. Cover and cook on HIGH 3-4 hours.

Serves 6.

 Adapted from a Southern Living magazine recipe.

Every-Citrus Salad with Almonds & Manchego

1/4 c. fresh orange juice (from 1 orange)
1 T. finely chopped shallot
1 T. pure maple syrup
1 T. Dijon mustard
1-1/2 t. kosher salt
1/4 t. freshly ground black pepper
6 T. olive oil
2-1/2 lb. navel oranges, blood oranges, and/or grapefruit
1 small head radicchio, leaves roughly torn
1/2 c. flat-leaf parsley
1/2 c. roasted whole almonds, chopped
1/2 c. shaved Manchego cheese (about 1 oz.)

Combine orange juice and shallot in a medium bowl; set aside for 5 minutes. Whisk in maple syrup, mustard, salt, and pepper. Gradually whisk in oil until dressing is emulsified. Set aside.

Cut away peel and pith of citrus and slice crosswise into 1/2" rounds. Layer radicchio and citrus rounds on a serving platter. Top with parsley, almonds, and cheese. Drizzle with dressing.

Serves 6.

Adapted from Real Simple magazine, Feb. 2020, p. 112.

Best-of-It Bulgur Pilaf

2 c. vegetable broth
1 c. medium bulgur
1 T. dehydrated minced onion
Salt and freshly ground black pepper
1/2 c. dried cranberries
1/2 c. toasted slivered almonds
1 t. dried parsley or mint or 1 T. fresh

Bring the broth to a boil in a large saucepan. Add the bulgur and onion; stir to combine. Reduce heat to low and season with salt and pepper to taste. Cover and simmer until the bulgur is tender and the liquid is absorbed, about 8 minutes.

Remove the pan from the heat and stir in the cranberries, almonds, and parsley or mint. Cover and let stand 10 minutes before serving.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 138. 

Mushroom & Mixed Grains Salad with Carrot-Harissa Vinaigrette

1 lb. cremini, button, or shiitake mushrooms (or a mixture), stemmed and cut into bite-sized pieces
4 T. olive oil, divided
1 T. finely chopped fresh thyme
Kosher salt
1 large bunch Swiss chard, stemmed, deribbed, and torn into bite-sized pieces
2 c. mixed grains (farro, spelt, sorghum, and/or pearl barley)
4 oz. ricotta salata, crumbled
1/2 c. sliced almonds, toasted
1/2 c. carrot juice
2 T. sherry vinegar
1 T. freshly squeezed lemon juice, plus more as needed
2 t. harissa, or to taste
1 garlic clove, minced
1/4 t. honey, or to taste
1/2 c.extra-virgin olive oil

 Heat the oven to 375 degrees. Toss together the mushrooms, 2 T. olive oil, and the thyme on a parchment-lined rimmed baking sheet. Season with salt and spread into a single layer. Roast for 20 minutes, then spoon off any liquid that's accumulated. Continue roasting until brown and tender, 5-10 minutes more, then transfer to a large plate to cool.

Toss together the chard and remaining 2 T. olive oil on the same parchment-lined rimmed baking sheet. Season with salt, then massage the oil thoroughly into the chard until evenly coated. Roast until the leaves start to wilt, 3-5 minutes. Let cool on the baking sheet.

Whisk or blend carrot juice, vinegar, lemon juice, harissa, garlic, honey, and 1/2 c. olive oil until emulsified. Taste and adjust seasoning with salt, more lemon juice, or more harissa, if needed. (This dressing will keep in a glass jar in the refrigerator for up to 3 days.)

Cook each grain separately, or cook them together in a large pot with enough water to cover by at least 6", adding grains at intervals depending on their cooking times. When the grains are cooked, drain well and transfer to a large bowl or serving dish. Let cool a few minutes, then toss with about half the dressing. Toss with the mushrooms, chard, ricotta salata, and almonds. Taste and adjust seasonings. Drizzle with more dressing and toss again until evenly dressed. Serve warm or at room temperature. (Will keep, refrigerated, for 3 days.)

Serves 4.

Adapted from Mighty Salads, p. 73.

Rice Pilaf with Dried Fruit & Almonds

12 dried apricot halves
1 T. margarine
1 medium onion, chopped
1 c. jasmine or white rice
1/4 t. ground cardamom
Salt to taste
1/4 t. pepper
2-1/2 c. reduced-sodium vegetable broth
1/2 c. golden raisins
1/3 c. slivered almonds, toasted
Fresh rosemary sprigs for garnish

Snip apricots with kitchen shears into small slivers (about 1/3 c. total).

Melt margarine in large nonstick saucepan over medium heat. Saute onion, rice, cardamom, salt, and pepper until rice is toasted, about 8 minutes.

Stir in broth, raisins, almonds, and apricots, and bring to a boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed, about 25 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Garnish with rosemary sprigs.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 120.

Maple-Roasted Granola

4 c. old-fashioned rolled oats
1 c. unsalted raw cashews
1 c. sliced raw almonds
1/2 c. pine nuts
1 c. raw hulled pumpkin seeds
3/4 c. vegetable oil
1/2 c. maple syrup
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1 c. dried cranberries
1 c. chopped dried papaya

Preheat the oven to 350 degrees with the rack in the middle position.

In a large bowl, mix together the oats, nuts, and pumpkin seeds. In a separate small bowl, mix together oil, maple syrup, salt, cinnamon, and cloves. Add to the oat mixture and stir well to coat.
Place on a baking sheet and bake for about 30 minutes, stirring 3 times, until golden.

Cool completely, then mix in the cranberries and papaya. Store in an airtight container.

This will keep for 1 month and is good as a cereal, topping, or snack. Use any kinds of nuts, seeds, and fruit you like.

Makes about 9 cups.

 Adapted from Sweet Paul Eat & Make, p. 37.

Baked Goat Cheese with Cranberry Relish

1/2 c. roasted salted almonds, finely chopped
1 T. fresh rosemary, finely chopped (or 1 t. dried)
1 8-oz. log goat cheese
1 8 oz. container cranberry-orange relish
2 T. balsamic vinegar glaze
1 loaf crusty bread, thinly sliced, or plain pita chips

Preheat oven to 350 degrees. Combine almonds and rosemary on a place, reserving 1 T. for later use. Roll cheese in almond mixture; place in small baking dish or center of a pie plate.

Combine cranberry-orange relish and balsamic glaze until blended; pour around cheese and sprinkle with reserved nut mixture. Bake 20-25 minutes or until cheese is hot and very soft. Serve with toasted bread slices or pita chips.

Alternative method: Preheat oven to 400 degrees. Place bread slices on baking sheet; coat with cooking spray. Combine relish and glaze. Spread about 1 T. cheese on each bread slice; top with relish mixture. Combine nuts and rosemary and sprinkle a bit onto each toast. Bake 5-6 minutes or until warm and toasted.

Adapted from a Publix "Aprons" recipe, Dec. 2016.

Easy Green Bean Salad

1 lb. fresh or frozen green beans
4 T. fresh cilantro, finely chopped
2 limes (for juice)
1/2 c. diced red onion
1/4 c. olive oil vinaigrette salad dressing of choice
1/2 t. kosher salt
1/2 c. blanched slivered almonds

If beans are fresh, snap ends and break or cut beans into 1" pieces Microwave or steam green beans until cooked but still crisp.

Whisk together cilantro, juice from the limes, onions, vinaigrette, and salt until thoroughly blended. Toss with green beans until evenly coated. Just before serving, spinkle almonds on top.

Serve warm or chill until ready to serve.

Serves 8.

Adapted from a Publix "Aprons" recipe, Dec. 2016.

Panforte

1/2 c. coarsely chopped almonds, lightly toasted*
1 c. chopped, mixed dried fruit, cut into 1/4" pieces (raisins, dates, figs, apricots, and prunes)
1/2 c. all-purpose flour
1/4 c. cocoa, unsweetened
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
1/2 c. sugar
1/2 c. honey
1 t. grated fresh orange peel
1/2 t. grated fresh lemon peel
1 T. confectioner's sugar, divided

*To toast almonds, place almonds in a single layer on an ungreased baking sheet. Place in a 300-degree oven until lightly toasted. (Be careful they don't burn!)

Lightly oil a 9" cake pan or spray with cooking spray. Line the bottom of the pan with wax paper and spray again.

Place nuts and fruit in a large heatproof bowl. Combine flour, cocoa, and spices in a small bowl, and add to fruit mixture. Mix well.

Place sugar, honey, orange peel, and lemon peel in a small saucepan. Bring to a boil over medium heat. Continue boiling 3 minutes, no longer, watching carefully and lowering the heat if necessary to keep it from boiling over.

Remove pan from heat and immediately spoon over fruit mixture. Working quickly, mix until all ingredients are moistened. (Mixture will be quite stiff.) Spoon into prepared pan. Spread evenly in the pan using a knife dipped repeatedly into hot water.

Bakes 25 minutes, until set.

Cool 10 minutes in pan on a wire rack, then invert onto rack and peel off the waxed paper. Sprinkle with half of the confectioner's sugar.

To serve, sprinkle with remaining sugar just before serving and cut into wedges.

Store at room temperature, tightly covered, for up to 2 weeks.

Makes 12 servings.

Adapted from The Meatless Gourmet, p. 220.

Almond Cornmeal Coffee Cake

1 c. sifted all-purpose flour (sift before measuring)
1 c. yellow cornmeal, plus a little extra for dusting the pan
3/4 c. sugar
2 t. baking powder
1 c. skim milk
1/4 c. unsweetened applesauce
1 t. vanilla
1 t. almond extract

Topping:
2 T. chopped or slivered almonds
2 t. sugar
1/4 t. ground cinnamon

Preheat oven to 375 degrees.

Lightly oil a 9" cake pan or spray with cooking spray. Dust pan lightly with cornmeal, shaking out an excess.

In a small bowl, mix together sugar and cinnamon.

In a large bowl, sift together flour, cornmeal, sugar, and baking powder.

In a separate small bowl, combine milk, applesauce, vanilla, and almond extract. Add to dry mixture, mixing until all ingredients are moistened. Place batter in prepared pan. Sprinkle top of cake evenly with almonds and with sugar-cinnamon mixture.

Bake 25-30 minutes, until a toothpick inserted in the center of the cake comes out clean.

Place pan on a wire rack to cool. Serve warm. Refrigerate any leftovers.

Serves 8.

Adapted from The Meatless Gourmet, p. 215.

Wild Rice with Fruit and Nuts

2 c. wild rice or wild rice blend, rinsed
     (Do not use parboiled rice or a blend containing parboiled rice.)
1/2 c. dried cranberries
1/2 c. chopped raisins
1/2 c. chopped dried apricots
1/2 c. almond slivers, toasted (see recipe)
5-6 c. vegetable broth
1 c. orange juice
2 T. butter, melted
1 t. ground cumin
2 green onions, thinly sliced
2-3 T. chopped fresh parsley
Salt and black pepper, to taste

To toast almonds, spread in a single layer in a heavy-bottomed skillet. Cook over medium heat 1-2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Combine wild rice, cranberries, raisins, apricots, and almonds in slow cooker.

Combine broth, orange juice, butter, and cumin in a medium bowl. Pour over rice and stir to mix.

Cover; cook on LOW 7 hours or on HIGH 2-1/2 to 3 hours. Stir once, adding more hot broth if necessary.

When rice is soft, add green onions and parsley. Adjust seasonings, if needed. Cook 10 minutes longer and serve.

Serves 6-8.

Adapted from Crockpot 365 Year-Round Recipes, p. 240. 

Cilantro Almond Pesto

1/2 c. toasted whole almonds*
1-1/2 c. loosely packed fresh cilantro leaves
1 large garlic clove, minced or pressed
1/2 c. crumbled firm tofu (2 oz.)
3 T. fresh lime juice
2 T. olive oil
1/2 t. salt, more to taste
1 small fresh green chile, coarsely chopped, seeded for a milder "hot"

*Toast almonds in a single layer on an unoiled backing tray at 350 degrees for 5-6 minutes until lightly browned.

Using a food processor, chop the almonds until they are finely ground. Add the remaining ingredients and process until fairly smooth.

Will keep in a covered container in the refrigerator for 3-4 days.

Use as a flavor booster for bean dishes, soups, dressings, salsas, burritos, enchiladas, or as a simple spread for tortillas or crackers.

Makes 1 generous cup.

Adapted from Moosewood Restaurant Celebrates cookbook, p. 33.