Heirloom Tomatoes, Cannellini Beans and Snap Peas

Serves 4.

Note: Crisp crunch and beautiful colors will pull your guests to the side of the plate where this salad sits. The salad, minus its basil and goat cheese, can be refrigerated a day in advance. From Raquel Pelzel.

• 12 oz. (about 2 medium) ripe heirloom tomatoes, hulled and cut into bite-size pieces

• 2 tbsp. extra-virgin olive oil

• 1/2 tsp. salt or 1 tsp. kosher salt

• 6 oz. snap peas, ends trimmed and pods thinly sliced on a bias (about 1 c.)

• 1 1/2 c. drained and rinsed canned white beans, such as cannellini (from a 15-oz. can)

• 1/3 c. fresh basil leaves, stacked, rolled and thinly sliced crosswise (chiffonade), or more as needed

• 2 oz. fresh goat cheese

Directions

Combine the tomatoes, oil and salt in a mixing bowl, stirring gently to incorporate.

Add the snap peas, beans and most of the basil, then crumble the goat cheese over the top. Give the salad a gentle stir, sprinkle with the remaining basil and serve.

Nutrition information per serving:

Calories 210 Fat 11 g Sodium 380 mg

Carbohydrates 19 g Saturated fat 3 g Total sugars 4 g

Protein 9 g Cholesterol 5 mg Dietary fiber 6 g

 

Avocado-Crab Rolls

Serves 4.

Note: Avocado makes a creamy and pretty mayo alternative in this 10-minute recipe, letting the taste of the crabmeat shine through. Although this is a no-cook recipe, a butter-toasted bun wouldn’t be heresy. From Raquel Pelzel.

• Flesh of 1 ripe Hass avocado

• 2 tbsp. freshly squeezed lemon or lime juice, divided

• 1/2 tsp. salt or 1 tsp. kosher salt, divided

• 8 oz. cooked lump crabmeat, picked over to remove any cartilage or shell

• 2 tbsp. thinly sliced chives or green onions

• 4 hot dog buns or brioche buns, preferably split on top

• Small green leaf lettuce leaves

• 12 sprigs fresh cilantro, for garnish

Directions

Combine the avocado, 1 tablespoon lemon juice and 1/4 teaspoon salt in a medium bowl. Use a fork to mash the mixture until it is semi-smooth, with some chunks.

Gently fold in the crabmeat, the chives or green onions and the remaining citrus juice and salt.

Line the buns with the lettuce leaves. Divide the avocado-crab mixture evenly among them. Top each portion with cilantro sprigs. Serve immediately.

Nutrition information per serving:

Calories 240 Fat 9 g Sodium 670 mg

Carbohydrates 29 g Saturated fat 2 g Total sugars 6 g

Protein 16 g Cholesterol 75 mg Dietary fiber 3 g

 

Cauliflower ‘Couscous’ With Herbs

Serves 4.

Note: A quick side dish gets even quicker when you can pick up the cauliflower already broken down to a couscous consistency — typically found these days in the refrigerated or frozen produce section. The dressing components go right into the salad. From Raquel Pelzel.

• 1/2 medium head of cauliflower, separated into florets (or 10 oz. frozen/defrosted cauliflower couscous; see Note)

• 1 medium red bell pepper, halved, seeded and finely chopped

• 1 medium cucumber, peeled, halved lengthwise, seeds scooped out and cucumber finely chopped

• 3/4 c. fresh herbs, such as basil, cilantro, fennel fronds, mint, parsley or tarragon, or a combination thereof

• 3 green onions, white and light-green parts, finely chopped

• 1 tbsp. mirin

• 1 tbsp. fresh lemon juice, or more as needed

• 1 tsp. ground coriander

• 1/2 tsp. salt or 1 tsp. kosher salt, or more as needed

• 3 tbsp. extra-virgin olive oil

• 1/3 c. roasted, salted sunflower seeds

Directions

Place the cauliflower florets in a food processor; pulse for 6 or 8 (1-second) pulses, until they are fine-textured and look like couscous. Transfer to a mixing bowl.

Add the bell pepper, cucumber, herbs, green onions, mirin, lemon juice, coriander and the salt, stirring to incorporate. Add the oil and stir until everything is well seasoned; taste to make sure, and adjust as needed.

Stir in most of the sunflower seeds. Serve with the remaining sunflower seeds sprinkled over the top.

Nutrition information per serving:

Calories 200 Fat 16 g Sodium 380 mg

Carbohydrates 12 g Saturated fat 2 g Total sugars 5 g

Protein 4 g Cholesterol 0 mg Dietary fiber 4 g

 

Lentils With Hot-Smoked Salmon

Serves 4.

Note: Canned lentils are a convenience item that merits co-star attention here. Serve this spiky-savory salad as a main dish or side. Hot-smoked salmon has a flakier, more “roasted” texture than cold-smoked, lox-style salmon, though in a pinch, the latter works just fine. Here, it can be flaked apart or chopped and then folded into the salad, or you can simply serve it alongside the lentils. From Raquel Pelzel.

• 1 (15-oz.) can lentils, drained and rinsed

• 3 radishes, trimmed and cut into thin rounds

• 1 tbsp. capers, drained and coarsely chopped

• 2 tbsp. finely chopped fresh dill

• 1 tbsp. sherry vinegar

• 1/4 tsp. salt or 1/2 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 2 tbsp. extra-virgin olive oil

• 8 oz. hot-smoked salmon, skin and pinbones discarded (see Note)

Directions

Combine the lentils, radishes, capers and dill in a mixing bowl. Drizzle with the vinegar, then season with the salt and pepper, stirring to incorporate. Add the oil and toss to coat.

Cut the salmon into 4 equal portions, or flake the salmon into the lentil salad and toss gently to incorporate, then divide among individual plates.

 

Nutrition information per serving with kosher salt:

Calories 210 Fat 9 g Sodium 770 mg

Carbohydrates 15 g Saturated fat 2 g Total sugars 2 g

Protein 17 g Cholesterol 15 mg Dietary fiber 8 g

 

No-Bake Coconutter Fudge Bars

Makes 24 small squares.

Note: Chopped dried cherries enhance the chocolaty flavor and richness of this easy dessert or snack. The chocolate does need to be melted in the microwave, so we can’t honestly call this a no-cook recipe. But making it won’t heat up your kitchen, and that’s the goal. The assembled bars are easier to handle with at least 20 minutes of chill time. Store or pack them in a single layer; wrapped well (once they are firm), they can be frozen for up to 1 week. From “Sheet Pan Suppers Meatless: 100 Surprising Vegetarian Meals Straight From the Oven,” by Raquel Pelzel.

• 1 1/2 c. roasted, salted peanuts

• 1/4 c. Dutch-processed cocoa powder (unsweetened)

• 1/8 tsp. salt or 1/4 tsp. kosher salt

• 1 1/4 c. dried cherries

• 2 tbsp. creamy peanut butter, optional

• 8 oz. semisweet chocolate, finely chopped

• 2/3 c. low-fat coconut milk

• 1 1/2 tbsp. liquefied coconut oil

• Flaked sea salt, for garnish, optional

Directions

Combine the peanuts, cocoa powder and salt in a food processor; pulse about 10 times (1-second pulses), until finely ground. Add the cherries; pulse about 6 times, until you can squeeze the mixture together without it breaking apart easily. If it seems loose, add the peanut butter and pulse to bind and incorporate.

Line a quarter baking sheet with parchment paper. Spread the peanut mixture in the pan. Place a sheet of plastic wrap on top of the peanut mixture, and, using the bottom of a measuring cup, press it into a solid and even layer. Freeze until set, about 15 minutes.

Place the chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring between each, until the chocolate is completely melted; this should take a total of about 1 1/2 minutes.

Whisk in the coconut milk and coconut oil until smooth, then pour the mixture over the frozen peanut-mixture base, spreading it in an even layer. Sprinkle with flaky salt, if using, and freeze for at least 20 minutes before cutting into 24 squares.

Nutrition information per serving using kosher salt:

Calories 140 Fat 9 g Sodium 40 mg

Carbohydrates 13 g Saturated fat 4 g Total sugars 9 g

Protein 4 g Cholesterol 0 mg Dietary fiber 1 g