Wild Rice Salad with Arugula Pesto

3 c. arugula, divided

1/2 c. grated Parmesan cheese

1/4 c. extra-virgin olive oil

2 cloves garlic, chopped

1/4 t. salt

1/8 t. ground black pepper

1 8-oz. package cooked wild rice

2 c. cherry tomatoes, halved

1/4 c. crumbled feta or goat cheese

2 T. pine nuts, toasted

Combine 2 c. arugula, Parmesan cheese, oil, garlic, salt, and pepper in a food processor and pulse until smooth.

Place wild rice in 4 medium bowls. Add the arugula pesto, tomatoes, feta or goat cheese, and the remaining 1 c. arugula; toss to coat. Sprinkle with pine nuts. 

Serves 4.

Adapted from EatingWell.com.  

Chickpea & Quinoa Grain Bowl

1 c. cooked quinoa

⅓ c. canned chickpeas, rinsed and drained

½ c. cucumber slices

½ c. cherry tomatoes, halved

¼ avocado, diced

3 T. hummus

1 T. finely chopped roasted red pepper

1 T. lemon juice

1 T. water, plus more if desired

1 t. chopped fresh parsley (optional)

Pinch of salt

Pinch of ground pepper

Arrange quinoa, chickpeas, cucumbers, tomatoes and avocado in a wide bowl.

Stir together hummus, roasted red pepper, lemon juice and water in a separate bowl. Add more water to reach desired consistency for dressing. Add parsley, salt and pepper; stir to combine. Serve with the grain bowl.

Makes 1 serving.

Adapted from Eating Well.com.

Pickled de Gallo

1 medium yellow bell pepper, chopped

1 medium tomato, chopped

1 c. chopped dill pickles

1/2 c. chopped red onion

1/4 c. pickled jalapeno slices, chopped

1/2 c. chopped fresh flat-leaf parsley

2 garlic cloves, minced

2 T. dill pickle juice

1 T. fresh lime juice

1/4 t. salt

1/4 t. black pepper

1 avocado, peeled and chopped

In a medium bowl, stir together bell pepper, tomato , pickles, onion, jalapeno, parsley, and garlic. Add pickle juice, lime juice, salt, and pepper; toss to coat. Cover and refrigerate up to 24 hours. Just before serving, stir in avocado.

Serve as a topping or as a dip with tortilla chips. 

Makes 4 cups.

Adapted from Better Homes & Gardens magazine, June 2025, p. 91.

White Bean & Cherry Tomato Salad

1 (11-oz.) Mediterranean-style salad kit

1 (15-oz.) can no-salt-added white beans, rinsed

1 pint cherry tomatoes, halved

Combine salad kit contents, white beans, and cherry tomatoes in a large bowl; toss to combine.

Serves 2.

Adapted from 5 Ingredients, 15 Minutes, page 36.

Summer Pasta with Fresh Tomatoes

8-10 oz. rotini or other short, chunky pasta shape

2 to 2-1/2 lbs. flavorful juicy tomatoes, diced 

2 T. extra-virgin olive oil

Juice of 1/2 lemon or lime

6-8 fresh basil leaves, thinly sliced, or to taste

Salt and freshly ground pepper to taste

Cook the pasta according to package directions until al dente. Drain well.

Combine the pasta with the remaining ingredients, including the juices from the chopped tomatoes, and toss well. Serve at once or let stand until room temperature before serving.  

Serves 4.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 64.

Barley or Rice & Corn Salad

1 c. pearl barley, rinsed (can use 1 c. brown rice instead)

2 c. cooked fresh corn kernels or 1 10-oz. package frozen corn kernels, thawed

1 pint cherry tomatoes, halved

1/2 c. chopped fresh parsley or 1/4 c. chopped fresh dill

1/2 to 2/3 c. vinaigrette salad dressing (balsamic recommended)

Salt and freshly ground pepper to taste

Bring 3 c. water to a rapid simmer in a saucepan and stir in the barley or rice. Cover and simmer gently until the water is absorbed, about 35 minutes. Remove from heat and set aside, uncovered, until room temperature.

Combine the cooled barley or rice with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 46.

Lentil & Feta Cheese Salad

1 c. green or brown lentils

3 medium firm, flavorful tomatoes or 5-6 plum tomatoes, diced

4-6 oz. feta cheese, crumbled

2-3 scallions, minced

1/2 c. vinaigrette salad dressing

Salt and freshly ground pepper to taste

Rinse the lentils and check them for small stones. Combine in a saucepan with 3 c. water and bring to a simmer. Cover and simmer gently until done but still firm, about 30 minutes. Check frequently toward the end of cooking time to make sure they don't become over-cooked. Drain any excess water and rinse until cooled.

Combine the lentils with the remaining ingredients in a serving bowl and toss together. Serve at once or cover and refrigerate until needed.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 41. 

Panzanella Salad

2 c. diced day-old Italian bread

1-1/2 to 2 lbs. flavorful tomatoes, diced

4 oz. fresh mozzarella cheese, finely diced

4-6 fresh basil leaves, thinly sliced

2 T. extra-virgin salad oil

Salt to taste

Preheat oven or toaster oven to 300 degrees.

Arrange the diced bread in a single layer on a baking sheet and bake until dry and crisp, stirring occasionally, 15-20 minutes.

Combine the remaining ingredients in a serving bowl and toss together. Just before serving, toss in the bread.

4 servings.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 38.

Greek Chickpea Salad

1 15-oz. can chickpeas, rinsed and drained

2 c. diced Persian cucumber

1 green bell pepper, sliced

1-1/3 c. halved grape tomatoes

20 pitted Kalamata or Gaeta olives

1/2 c. sliced red onion (sliced lengthwise)

4 oz. fresh feta cheese, cut into 4 thick slices

Dressing:

Juice of 2 fresh lemons

2 T. extra-virgin olive oil

2 t. minced fresh oregano

1/4 t. kosher salt

Freshly ground black pepper

Divide chickpeas, cucumber, bell pepper, tomatoes, olives, and red onion evenly between 4 salad bowls or 4-cup containers. Top each with 1 slice feta.

In a small bowl, whisk together the lemon juices, olive oil, oregano, salt, and pepper to taste.

Serve dressing on the side with each salad.

Makes 4 servings. 

Adapted from Skinnytaste Meal Prep, p. 78.

Creamy BLT Pasta Salad

4 c. dried gemelli or cavatappi pasta

12 oz. sliced bacon

2 garlic cloves, minced

3/4 c. sour cream

1/2 c. mayonnaise

1/3 c. chopped fresh chives or green onions

2 T. cider vinegar

2 T. milk plus a little extra if needed

1/4 t. black pepper

3 c. chopped heart of romaine lettuce

1-1/2 c. cherry tomatoes, halved

4 oz cubed or shredded cheddar cheese

Cook pasta in boiling salted water according to package directions; drain and rinse with cold water, then drain and cool.

Meanwhile, in a 12" skillet, cook bacon over medium heat until crisp. Drain on paper towels, saving 1 t. drippings in skillet. Coarsely chop bacon and set aside. 

Add garlic to reserved drippings. Cook and stir 1 minute or until golden and fragrant.

For dressing, in an extra-large bowl combine sour cream, mayonnaise, chives, vinegar, milk, pepper, and garlic.*

Add pasta, bacon, lettuce, tomatoes, and cheese to dressing; toss to coat. If needed, stir in additional milk to reach desired creaminess. Top with more chives or green onions.

*If making ahead, transfer dressing to a small airtight container. Combine salad ingredients in a large airtight container. Store in refrigerator up to 24 hours, then combine dressing and ingredients just before serving.

Makes 12-16 servings. 

Adapted from Better Homes & Gardens magazine, May 2024, p. 98.

Pasta with White Beans & Arugula

1 16-oz. package bow-tie pasta

1 19-oz. can cannellini beans, drained and rinsed

1 8.5-oz. jar sun-dried tomatoes with herbs in oil, drained and chopped

5 oz. fresh arugula, thoroughly washed

4 oz. crumbled feta cheese

1/4 c. chopped fresh basil

2 T. fresh lemon juice

2 T. olive oil

1/2 t. salt

Cook pasta per package directions and drain well. Stir together beans, tomatoes, arugula, feta, basil, lemon juice, oil, and salt. Stir pasta into mixture and mix until blended.

Variation: Use chickpeas, drained and rinsed, instead of cannellini beans and add 15 oz. solid white tuna in water, drained.    

Serves 8.

Adapted from Southern Living Dinner in a Dish, p. 80.

Bow-Tie Pasta Toss

8 oz. uncooked bow tie pasta

3/4 t. salt, divided

1 c. grape tomatoes, cut in half

1 2.25-oz. can sliced black olives, drained

1 T. finely chopped sweet onion

3 T. olive oil

3 T. balsamic vinegar

1 small garlic clove, pressed

1 t. chopped fresh oregano

4 oz. crumbled feta cheese

More fresh oregano for garnish

Prepare pasta per package directions, adding 1/2 t. salt to the water. Drain well.

Place pasta in a large bowl. Stir in tomatoes, olives, and onion.

Whisk together olive oil, vinegar, garlic, oregano, and remaining 1/4 t. salt. Add to pasta mixture, tossing to coat. Let stand 10 minutes. Stir in feta and garnish with additional fresh oregano, if desired. 

Serves 2-3.

 Adapted from Southern Living Dinner in a Dish, p. 69.

Tuna, Chickpea & Cherry Tomato Salad

1 6-oz jar tuna in olive oil

1 15-oz. can chickpeas, drained and rinsed

1-1/2 c. cherry tomatoes, halved

6 oz. feta cheese, crumbled

1/2 c. green olives, pitted and chopped

1/2 t. kosher salt

1/4 t. freshly ground black pepper

3 T. fresh lemon juice

1 c. pita chips, broken into 1" pieces

1/4 c. chopped fresh parsley

5 oz. baby arugula

Drain tuna, reserving oil. Flake tuna into 3/4" pieces. Place in a large bowl and add chickpeas, tomatoes, feta, olives, salt, and pepper. Toss gently to combine.

Pour reserved oil from tuna through a fine-mesh strainer into a medium bowl. Whisk in lemon juice until bright yellow and emulsified, about 1 minute. Drizzle over tuna mixture; stir to combine. Gently stir in pita chips and parsley.

Serve over arugula.

Serves 4.

Adapted from Real Simple magazine, April 2023, p. 104.

Sausage & Pepper Bake

2 orange and/or red peppers, seeded and thickly sliced

1 pint cherry or grape tomatoes, halved

1 medium yellow onion, cut into 1" wedges

1 clove garlic, finely chopped

1 T. olive oil

1 t. dried oregano

Kosher salt and pepper

4 sweet or hot Italian turkey sausages (about 12 oz.), cut into 1-1/2" pieces

Heat oven to 400 degrees.

On large rimmed baking sheet, toss peppers, tomatoes, onion, and garlic with oil, oregano, 1/4 t. salt, and 1/2 t. pepper. Add sausages and toss again. 

Roast until sausages are cooked through and starting to blister and vegetables are golden brown and tender, 15-20 min.

Serves 4.

Adapted from WomansDay.com, Nov. 2021.   

Tomato Salad with Pickle Relish Vinaigrette

1/3 c. dill pickle relish

1/4 c. olive oil

1 T. lemon juice

1 t. honey

1/2 t. smoked paprika

1/4 t. kosher salt

1/4 t. black pepper

1-1/2 lb. sliced heirloom tomatoes

1 c. thinly sliced cucumber

1/3 c. (total) fresh basil and fresh dill, roughly chopped

Sea salt, if desired

Whisk together relish, olive oil, lemon juice, honey, paprika, salt, and pepper.   

Arrange tomatoes and cucumber on a platter; drizzle with vinaigrette. Sprinkle basil and dill over all. Sprinkle with sea salt, if desired.

Adapted from Real Simple magazine, Aug. 2021, p. 31.

Rustic Marinara Sauce

6 lbs. Roma tomatoes, chopped
1 6-oz. can tomato paste
6 garlic cloves, minced
1 large onion, finely chopped
1 medium red bell pepper, seeded and chopped
1 medium carrot, shredded
2 t. dried basil
1 t. dried oregano
1/2 t. dried thyme
1/2 t. dried marjoram
1/2 t. crushed red pepper flakes

Combine all ingredients in a 6-qt. slow cooker. Cover and cook on low for 7-8 hours.

If desired, use an immersion blender after cooking to brush the tomatoes to desired consistency.

Use immediately or freeze in 1 or 2 c. portions in airtight containers for up to 4 months.

Makes about 12 cups.

The Easy Heart Healthy Cookbook for Slow Cookers, p. 16.

Pasta Salad with Lemon Vinaigrette, Herbs & Field Peas

1/4 c. fresh lemon juice

1 t. lemon zest

1 T. Dijon mustard

2 t. honey

1-1/2 t. kosher salt

1/2 t. black pepper

1 garlic clove, minced

1/3 c. extra-virgin olive oil

8 oz. pasta, cooked, drained, and rinsed with cold water

3 c. fresh or frozen field peas, cooked, drained, and cooled

1 c. cherry tomatoes, halved

3 T. chopped fresh basil

3 T. chopped fresh chives

3 T. chopped fresh dill

3 T. chopped fresh flat-leaf parsley

Whisk together lemon juice, lemon zest, mustard, honey, salt, pepper, and garlic in a small bowl. Slowly whisk in olive oil until combined.

Stir together pasta, field peas, cherry tomatoes, and herbs in a large bowl. Add dressing and gently toss to combine. Serve at room temperature or cover and chill.

Serves 8.

Adapted from Southern Living magazine, June 2020, p. 114.

Pasta with Marinated Tomatoes

1/4 c. red wine vinegar
1/4 c. extra-virgin olive oil
1 T. minced shallot
1 t. kosher salt
1/2 t. black pepper
3 garlic cloves, minced
1 lb. mixed heirloom tomatoes
8 oz. penne pasta
1 c. loosely packed fresh basil
8 oz. torn or diced fresh mozzarella cheese

Whisk together vinegar, olive oil, shallot, salt, pepper, and garlic. Cut tomatoes into 1" thick wedges and gently stir into dressing. Let stand 20 minutes. Serve as is, in salad, or with pasta.

To serve with pasta:

Cook penne per package directions; drain well.

Pulse 1/4 of marinated tomatoes in a blender until very finely chopped, 3-4 times. Coarsely chop remaining marinated tomatoes, reserving marinade. Mix both portions of tomatoes into hot cooked pasta and toss to coat. Stir in basil and cheese.

Serves 4.

Adapted from Southern Living magazine, June 2020, p. 84.   

One-Pot Chicken with Black Beans, Rice & Chiles

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 T. extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2-1/2 c. chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 t. ground cumin
1 15-oz. can black beans, rinsed
⅓ pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 T. chopped cilantro
 Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides.

Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.

In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.

Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (dress the avocado with lime juice, salt, andn pepper).

Serves 4-6.

Adapted from cooking.nytimes.com.

Sunshine Gazpacho

2 medium apples, peeled and cored
1 T. lemon juice
10 fresh mint leaves, divided, plus extra for garnish
1-2 (1-3/4 c.) cucumbers, peeled, seeded, and roughly chopped
1 lb. yellow heirloom tomatoes, peeled and roughly chopped*
1 2"-thick wedge yellow onion
1 fresh Anaheim chili pepper, seeded and chopped (use gloves and don't touch your face)
1 small clove garlic
1 t. sherry vinegar or white wine vinegar
Tabasco sauce
Sea salt
Cracked black pepper

Thinly slice enough apple for garnish; toss slices in lemon juice. Chop remaining apples. Finely chop 2 of the mint leaves.

In a blender or food processor, combine chopped apples, remaining mint leaves, cucumbers, tomatoes, onion, chili pepper, garlic,  and vinegar. Blend until smooth. Season to taste with Tabasco sauce and salt.

Transfer soup to an airtight container and cover. Refrigerate at least 1 hour. Garnish with sliced apple, additional mint leaves, and pepper.

*Any color tomato will work, but red tomatoes won't be "sunshine"-y.

Makes 4-5 cups.

Adapted from Forks Over Knives, Summer 2019, p. 57.