Yield: 1 serving

Sometimes simple is best, especially when the salad will be followed by a more elaborate meal.

Ingredients

• 2 cups torn red leaf, green leaf, or romaine lettuce or mesclun
• 1 tablespoon Classic Vinaigrette
• 4 thin slices Roma tomato, cucumber, or carrot, for garnish

Equipment

• salad spinner
• measuring cups
• measuring spoons
• medium bowl
• tongs
• serving plate

Put the lettuce and vinaigrette in a medium bowl and toss gently. Transfer to a serving plate. Garnish with the tomato. Serve immediately.

Per serving: calories: 88, protein: 1 g, fat: 8 g, carbohydrate: 3 g, fiber: 1 g, sodium: 67 mg

Green Salad with Berries or Grapes: Omit the tomato. Top with 1/4 cup of fresh blueberries, raspberries, sliced strawberries, or halved seedless grapes.

Green Salad with Dried Fruits: Omit the tomato. Top with 1 tablespoon of dried cranberries, dried cherries, sliced medjool dates, or golden or dark raisins. If using dried cranberries, dried cherries, or raisins, soak them in water for 10 minutes to plump, then drain well.
 

Yield: 1 1/2 cups, 2 servings

Chia seeds thicken this fruity pudding to a pleasing tapioca-like texture.

Ingredients

• 1 1/2 cups fresh or thawed and drained frozen blueberries
• 1/2 orange, peeled, sectioned, and seeded
• 4 pitted medjool dates, soaked in water for 10 minutes and drained
• 2 tablespoons chia seeds, unsoaked

Equipment

• measuring cups
• small colander or fine-mesh strainer
• cutting board
• serrated knife, 5-inch
• small bowl
• measuring spoons
• blender
• rubber spatula

Put the blueberries, orange sections, and dates in a blender and process on medium speed until smooth. Add the chia seeds and process on high speed until well incorporated. Cover and refrigerate for at least 30 minutes before serving. Stored in a sealed container in the refrigerator, Chia-Blueberry Breakfast Pudding will keep for 24 hours.

Per serving: calories: 185, protein: 4 g, fat: 3 g, carbohydrate: 33 g, fiber: 5 g, sodium: 2 mg
 

Yield: 1 serving

This is one of my lunch staples—so simple and easy, yet satisfying. The avocado becomes creamy enough to eliminate the need for additional dressing.

Ingredients

• 3 cups mesclun or torn leaf lettuce
• 1 Roma tomato, chopped
• 1/2 avocado, chopped
• 1 1/2 teaspoons freshly squeezed lemon or lime juice
• Dash salt

Equipment

• salad spinner
• measuring cups
• cutting board
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring spoons
• medium bowl

Put all the ingredients in a medium bowl. Toss with your hands, very gently massaging the avocado into the lettuce. Serve immediately.

Per serving: calories: 197, protein: 5 g, fat: 14 g, carbohydrate: 9 g, fiber: 10 g, sodium: 171 mg

Add this salad to a hearty recipe like Zucchini Noodles Marinara

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Yield: 3 cups (4 to 6 servings)

This lovely pale green ice cream treats you to the unmistakable flavor and crunch of pistachios.

Ingredients

• 2 cups Pistachio Milk, unsweetened
• 1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
• 1/2 cup light agave syrup
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 1/4 cup raw pistachios, soaked for 8 to 12 hours (1/3 cup after soaking), drained, rinsed, and finely chopped

Equipment

• measuring cups and spoons
• cutting board
• paring knife
• blender
• rubber spatula
• jar
• ice-cream maker

Pour 1/2 cup of the Pistachio Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups Pistachio Milk and all of the agave syrup, almond extract, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions. Crumble the finely chopped pistachios into the ice-cream maker 30 seconds before you turn the machine off.

Pistachio Ice Cream tastes if best eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.

Ahead of Time

Soak the pistachios and the cashews for 8 to 12 hours. Drain and rinse. The soaked nuts can be stored in the refrigerator for 2 days.

Pista Kulfi (Indian Pistachio Ice Cream): Replace the almond extract with 1/4 teaspoon of ground cardamom.

Yield: 1 serving

Southern-style greens go raw. Massaging preserves their color and nutrition; garlic and cayenne keep their spicy kick.

 Ingredients

• 4 leaves green or red curly kale or a combination, stemmed
• 2 leaves collard greens, stemmed
• 4 leaves basil, chopped
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon crushed garlic
• 1/8 teaspoon salt
• Dash cayenne

Equipment

• cutting board
• chef’s knife, 8-inch
• medium bowl
• citrus juicer or reamer
• measuring spoons
• garlic press
• saucepan (optional)

Chop the kale medium-fine and put in a medium bowl. To prepare the collard greens, stack the leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips, then chop medium-fine and put in the bowl with the kale. Add the basil, lemon juice, oil, garlic, salt, and cayenne. Work the dressing into the greens with your hands. Stored in a sealed container in the refrigerator, Southern Greens will keep for 3 days. Bring to room temperature before serving.

Per serving: calories: 98, protein: 4 g, fat: 5 g, carbohydrate: 9 g, fiber: 3 g, sodium: 325 mg

Warming Option: Put in a small saucepan over low heat and warm gently for 2 to 3 minutes. Do not overheat.

Asian Greens: Replace the collard greens with 2 stalks of bok choy, thinly sliced crosswise. Omit the basil and salt and add 1/2 teaspoon of tamari and 1/4 teaspoon of grated fresh ginger.

Indian Greens: Replace the collard greens with 2 leaves of mustard greens, rolled and sliced as directed for the collard greens. Omit the basil and add a dash of ground cumin and a dash of curry powder.