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• Arugula, Fig & Gorgonzola Salad

  A wonderful summer salad. Peaches may be substituted for figs and arugula may stand in for watercress. medium sweet onionred wine vinegarDijon mustardhoneygrapeseed oilolive oilsea saltfreshly ground pepperwatercressfigsGorgonzolaroasted walnuts
• Avocado and Chayote Salad with Cilantro-Lime Vinaigrette
• Black Bean Salad
• caramelized kabocha, preserved lemon, mint, toasted seeds
• Chia Seed Breakfast
• cook's illustrated soft-cooked eggs
• cook's illustrated veggie curry
• Curried Chicken Salad

  skinless boneless chicken breastsextra virgin olive oilkosher saltblack pepperavocadofresh lemon juicecurry powdergarlic freshred grapesceleryfresh cilantrobaby spinach
• darwin cafe's chickpea salad
• fast pork and tomatillo stew

  This is a really tasty, hearty, yet healthy way to enjoy pork tenderloin. In the first step, the pork browns beautifully. Once combined with the vegetables and beans, this one-pot meal quickly comes together. It is easy enough to pull off on a weeknight, but good enough for a comforting Sunday supper. I found this as a newspaper clipping amongst my mother-in-law's recipes. porkolive oilwatertomatillosjalapenooniongarliclime juicecilantrosaltblack beanscilantro sprigstortillascooked rice
• gabrielle hamilton's chickpea salad with four-minute eggs
• jacques pepin's basic chicken stock
• jacques pepin's consommé recipe

  Broth is one of the most fulfilling things you can make in the kitchen. Consommé is the funnest magic trick you can do with your broth. Here’s how I got there. Sick in bed one day in May with the worst allergy attack of my life, I watched the DVD that came with the Jacques Pepin (JP) book Essential Pepin. In a KQED radio interview, JP said that the DVD was more valuable than the book, so I think to myself, "word, I better check this out!" In addition to lots of timeless techniques that he integrates into his show, the DVD also contained a segment where JP turned cloudy soup stock into crystal clear broth called consommé. I was so amazed that I made consommé as soon as I was feeling better. Adapted from Jacques Pepin’s latest book, Essential Pepin. homemade stockground beefcelery leavesparsleyleekcarrotsblack peppercornsthymeegg whiteswatersalt
• jacques pepin's tilapia with herb cream sauce

  This cream sauce is made from the same base as the greens with cream dressing. For a very quick and delicious meal, all you need to do is poach the fish and whip up the sauce. salttilapiaheavy creamsaltfreshly ground black pepperred wine vinegarfresh tarragonchivesfresh thymebottled horseradish
• poached eggs w/ spinach, mushrooms, and walnuts

  We honestly didn't think this recipe was going to be amazing. It just made its way into our kitchen because it made use of lots of leftover ingredients that we had on hand. While cooking it, we started get wary as it involved a whole lot of prep, and it started to feel like a lot of work. But all the work was well-worth it in the end; it all came together quickly after prep. We ended up with a tangy, meaty, and filling vegetarian dinner. Leftover spinach filling made its way into an omelet the next morning. Yay! :) Adapted from the March 2012 issue of Cooking Light. waterwhite vinegarolive oilbaby spinacholive oilgarlicshallotscremini mushroomsfresh sagefresh thymeblack peppersaltred wine vinegarwalnutsgruyere cheeseeggsreserved thyme and walnutsblack pepper
• Quinoa Salad with Mushrooms and Peas
• rick bayless' salmon en pipian verde ajonjoli

  This is a super exciting way to prepare salmon! This dish is hearty, meaty, yet tender. The refreshing cilantro balances out the intense, concentrated flavors. This is definitely a keeper recipe. We have modified the proportions for 2 servings. Adapted from Rick Bayless' Mexican Everyday. tomatillo salsavegetable oilchicken brothtahinisaltsugarpeasfish filletssesame seedscilantro
• rick bayless’ sun-dried tomato guacamole
• Roasted Cherry Tomato Sauce