Feel free to vary the vegetables according to the season in this Super Vegetable Salad. Don’t like tofu? Just sub in the protein of your choice. Ingredients 3 cups cherry tomatoes 3 large broccoli florets, cut up 12 green beans, cut into 1-inch pieces 2 carrots, cut diagonally into 1/2-inch pieces 1 head lettuce (Paul […]
To make this a full whole-grain salad, avoid pearled farro, which has been partially processed. Yes, it takes a little longer, but to save time, hunt down some precooked whole-grain farro. It’s found on the rice aisle. The recipe, however, begins with uncooked grain, which needs an hour in the pot and a little time […]
Our solution: It’s true that the long, slow cooking period mellows flavors. But bold spices, in bold amounts, will hold their own over time. Here, we start with big flavor from a good amount of curry paste and fish sauce, and we finish with fresh touches of cilantro and lime juice that amplify the taste […]
Ingredients 4 cups water 1 cup halved haricots verts or green beans 2 tablespoons red wine vinegar 1 1/2 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 (8.5-oz.) pkg. precooked farro (2 cups) 2 cups thinly sliced lacinato kale 1 cup halved cherry or grape tomatoes […]
Inspired by Spanish tapas, this salad spotlights premium tuna. Bonito del Norte or albacore packed in oil are good choices for this recipe. Ingredients 2 quarts water 1 teaspoon salt 2 cups (1-inch) cut green beans (about 1/2 pound) 1/4 cup finely chopped shallots (about 2 medium) 2 fire-roasted piquillo peppers, chopped 1 (15-ounce) can […]
Herby Potato, Green Bean, and Tuna Salad is chock full of lunchtime goodness. You can also add a hard-boiled egg on top for an extra protein boost. Ingredients 6 ounces baby potatoes 6 ounces haricots verts or green beans 1/4 cup fresh lemon juice 2 1/2 tablespoons minced fresh flat-leaf parsley 1 tablespoon thyme leaves […]
This bountiful plate comes together in a snap thanks to savvy finds from the supermarket like frozen precooked butternut squash, olives from the olive bar, and spiralized beets (available in the produce section). If you can’t find the beets, you can add 1/3 cup precooked, sliced beets to the cooked and drained green beans. Cutting […]
Your supermarket olive bar holds an embarrassment of riches, from tapenades to marinated and pickled salads (called giardiniera). If you can’t find a mixed vegetable salad there, you can make your own by bringing vinegar, salt, sugar, and whole spices to a boil, pouring over vegetables, and letting the mixture stand for 30 minutes. Jarred […]
This recipe goes with: Farro Salad Lunch Box Ingredients 4 cups water 1 cup halved haricots verts or green beans 2 tablespoons red wine vinegar 1 1/2 tablespoons extra-virgin olive oil 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 (8.5-oz.) pkg. precooked farro (2 cups) 2 cups thinly sliced lacinato […]
Ingredients 1 1/2 pounds zucchini 8 teaspoons olive oil, divided 2 garlic cloves, chopped 2 tablespoons water 1 cup fresh flat-leaf parsley leaves 1/3 cup slivered almonds, toasted 1/4 cup fresh mint leaves 1/2 teaspoon grated lemon rind 2 teaspoons fresh lemon juice 3/8 teaspoon kosher salt 1/4 teaspoon black pepper 1 1/3 ounces Parmesan […]