Tomato-Beet Salad

INGREDIENTS:

• 1 pound scrubbed small beets

• 2 pounds tomatoes, preferably heirloom

• 1 pint cherry tomatoes

• 1/4 cup crumbled feta

• 1/4 cup fresh cilantro leaves

• 1/4 cup extra-virgin olive oil

• Salt and pepper

PREPARATION:

1. Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice.

2. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter.

3. Top with feta, cilantro, and olive oil; season with salt and pepper.

Raw and Roasted Carrots and Fennel

INGREDIENTS:

• 1 large fennel bulb, halved lengthwise and divided

• 1 bunch small carrots, divided

• 1 bunch scallions, halved crosswise and divided

• 5 tablespoons olive oil, divided

• 1/2 teaspoon kosher salt, divided

• 1/2 teaspoon black pepper, divided

• 3 tablespoons fresh lemon juice

• 1 cup chopped fresh cilantro (tender leaves and stems, from 1 bunch)

• 3 ounces feta cheese, crumbled (about 3/4 cup)

• 1/4 cup toasted unsalted pistachios, chopped

PREPARATION:

1. Preheat oven to 425°F.

2. Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Scrub carrots (do not peel), and add half of carrots to fennel wedges. Add half of scallions and 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven; cool to room temperature.

3. Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.

4. Add cooled roasted vegetables to raw vegetables in bowl. Add juice and cilantro; toss. Sprinkle with remaining 1/4 teaspoon each salt and pepper; drizzle with remaining 2 tablespoons olive oil, and top with feta and pistachios. Serve immediately, or let stand at room temperature 1 hour.

Tuscan Bean Salad with a Walnut Sage Vinaigrette

INGREDIENTS:

• 3 cups cooked cannellini beans (or alternitively 2 15 ounce cans drained and rinsed)

• 1/2 cup finely diced red onion

• 1/3 cup walnut pieces toasted in a 350F oven for 8 minutes

• 1/3 cup olive oil

• Juice of one lemon

• 4 tablespoons torn sage leaves

• 1 clove rough chopped garlic

• 1 tablespoon walnut oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/3 cup water

• 1/2 cup chopped Italian parsley

• Salt and pepper to re season if desired

PREPARATION:

1. Cool the walnut pieces after toasting them and then rough chop them and place in the bowl of a mini food processor along with the olive oil, lemon juice, garlic, sage leaves, salt, pepper, walnut oil and water. Process until smooth.

2. Combine the beans with the diced red onion and add the dressing. Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend. Remove from the fridge and bring the salad up to room temperature. Re season with salt and pepper if desired.

Braised Green Beans & Summer Vegetables

INGREDIENTS:

• 1 small onion, halved and sliced

• 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried

• ½ cup white wine , or reduced-sodium chicken broth

• 3/4 pound green beans, trimmed

• 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces

• 1 cup halved cherry tomatoes , or grape tomatoes

• ¼ teaspoon salt

• ¼ teaspoon freshly ground pepper

• ¼ cup finely shredded Parmesan cheese

PREPARATION:

1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.

2. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.

3. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.

4. Season with salt and pepper. Serve sprinkled with Parmesan.

Pork Stir-Fry with Green Beans and Peanuts

INGREDIENTS:

• 12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips

• 4 tablespoons soy sauce (tamari for gluten free)

• 1 1/2 tablespoons honey

• 2 garlic cloves, minced

• 1/4 teaspoon dried crushed red pepper

• 3/4 pound green beans, trimmed, cut into 1 1/2-inch lengths

• 1 cup matchstick-size strips peeled carrots (about 2 medium)

• 2 tablespoons canola oil

• 1 tablespoon minced peeled fresh ginger

• 3 green onions, thinly sliced

• 1/4 cup finely chopped lightly salted dry-roasted peanuts

PREPARATION:

1. Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

2. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.