This salad is AWESOME.  The basil and watermelon are refreshing and energizing, and the feta adds heartiness and depth that allows this to be quite satisfying.  It keeps well for about 2 days.  It is also fantastic without the feta!

Serves 4

* 3 1/2 pounds seedless watermelon (rind removed), cut into 1-inch cubes (6 cups)
* The juice and zest of one lime
* 1/2 cup fresh basil leaves, cut into thin strips (see note)
* Coarse salt and ground pepper, if desired
* 4 ounces imported Sheep milk feta cheese, broken into large pieces (about 1 cup)

Directions

1. In a large bowl, combine watermelon, lime juice, lime zest, basil; season with salt and pepper. Toss to combine.  Refrigerate until chilled. Serves 4.

Rather than indulging in a traditional American creamy, mayo-laden potato salad, I propose this alternative: a Greek-inspired potato salad that is far more refreshing and appropriate for summertime picnic tables. Use of small waxy red potatoes keeps the glycemic index lower than using russets and ensures firm texture. Red onions carry anti-inflammatory quercitin and the mint and lemon pair well for a truly refreshing side dish. Obviously, the feta is optional. If you include feta, I recommend a sheep milk feta, ideally raw and local, but imported is a flavorful alternative.

• 10-12 small red-skinned potatoes
• ½ small red onion
• 1 lemon
• ¼ cup olive oil*
• ¼ cup lemon juice*
• 1/3-1/2 cup mint, chopped
• ¼ cup parsley
• Salt and pepper to taste
• 1/3 cup kalamata olives, diced (optional)
• 2 oz. imported Greek feta cheese, crumbled (optional)

Dice the onion into small pieces and cover with near boiling water to draw out the strength. Add the juice of ½ lemon. This creates a mild, and somewhat tangy onion that is less overwhelming to the palate.
Peel the potatoes, cut into large bite-sized chunks of approximately the same size, and rinse well. Add potatoes to a pot of cold water to cover by 1 1/2 inches, bring to a boil, and boil at medium-high heat. Test after 15 minutes for doneness – they should be easily pierced with a fork. Remove when done, drain, and place onto a cookie sheet to cool. Transfer to a serving bowl or dish when cool. Add onions, olives and optional feta and toss.
To make the dressing, in a small bowl, combine olive oil, lemon juice, mint, salt, and pepper with a whisk.
Serve at room temperature or chilled. When ready to serve, pour on the dressing, toss, and sprinkle with parsley.

Serves 6

(*If you prefer a more “wet” potato salad or will be serving it the next day, increase the amount of lemon juice and olive oil to 1/2 cup each and use as desired)

There is an abundance of arugula in my yard.

I was originally considering an arugula pesto, but I am well underway on my winter cleanse and am not consuming pasta (rice, quinoa or otherwise). I proposed a salad to go along with dinner on Sunday, and a roommate asked if that salad could be warmed.

I’m not accustomed to making ”warm salads”. Typically my greens are cold and raw or sauteed. In a mood to take on a challenge and get crazy in the kitchen, I set out to find a “warmed salad” using arugula and other ingredients available. The recipe below is the result: a winter salad adapted from a recipe I found on thekitchn.com. It was an incredibly nourishing, yet lighter addition to Sunday dinner than steamed or stir-fried winter greens.

There is still an arugula overgrowth happening outside. I am wondering – what are you favorite recipes for arugula? I’d love to hear your ideas and recipes. Click here or on the comment tab below and share your kitchen magic!

Warm Sweet Potato Arugula Salad
serves 4

1 large sweet potato, cubed into small pieces
1 tablespoon olive oil
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Fresh black pepper
Sea salt
2 small bunches arugula, washed and torn
1 cup walnuts

Dressing
1/4 cup apple cider
1/8 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tsp. dry mustard powder
Salt and pepper

Heat the oven to 500 degrees F. Toss the cubed sweet potato with the oil, spices, salt and pepper. Spread thin on a large cookie sheet and roast for about 15 minutes, or until browned at the edges.

Meanwhile, heat a cast-iron or other teflon-free skillet on medium high heat. Toast walnuts, stirring frequently, until aromatic and lightly browned (about 5 minutes). Whisk dressing ingredients together, or blend at high speed for greater emulsification.

Toss hot sweet potatoes with the arugula and walnuts. Drizzle the dressing over the salad to taste. Salad will wilt slightly, which is desired.

adapted from The New Whole Grains Cookbook by Robin Asbell

3 T. olive or flax oil
1 medium onion, julienned
2 T. chopped garlic
2 T. minced ginger
1 T. paprika
1 t. black pepper
1/8 t. ground allspice
1/8 t. cayenne pepper, or to taste
1 c. millet
1 t. salt
1/4 c. lemon juice
1 T. sucanat
1 cup fresh or frozen corn kernals
1 small green bell pepper, chopped
1 roma tomato, chopped
1/4 c. parsley, chopped
1/4 c. roasted peanuts, chopped

In a 2-qt saucepan with a tight fitting lid, heat 1 T. of oil and saute onion until golden. Add garlic and ginger and cook for one minutes, then add paprika, black pepper, allspice, and cayenne and cook for one minute more. Wash millet quickly and drain; add to pan and stir, coating grains and cooking until hot to the touch. Add water and salt and bring to boil, then reduce heat and simmer on low for 20 minutes before checking for doneness. When all liquid is absorbed and grain is tender, cover and remove from heat, allowing to steam for 10 minutes. Scrape millet into bowl and cover, then let cool. Whisk remaining oil with lemon juice and brown sugar in a small bowl. Stir corn, bell pepper, tomato and parsley in with the millet, then drizzle dressing over and stir to coat. Serve topped with peanuts.

Nabbed from Recipezaar.com and originally credited to Sunset magazine, this recipe will be excellent on a warm summer evening.

• 8 oz. farfalle (bowtie) pasta (can use brown rice spirals or other shaped GF pasta)
• 12 oz. crimini mushrooms
• 4 oz. fresh shiitake mushrooms
• 2 tbsp. butter, Earth Balance, or toasted sesame oil
• 2 tbsp. Extra Virgin Olive Oil
• 3tbsp. fresh ginger
• 3 tbs. fresh minced garlic
• 4 cups shredded raddichio
• 1 cup cooked, shelled edamame (Trader Joe’s has this available in their frozen foods area) or use adzuki beans if soy sensitive
• 2 tbsp. red wine vinegar
• 1.5 tbsp. dijon mustard
• 1 tbsp. soy sauce (use 2 tsp. salt if soy sensitive)
• shaved fresh parmesan
• salt and pepper to taste

Cook pasta according to directions. Drain and rinse with cold water to stop cooking process.  Slice all mushrooms and saute in 1 tbsp. butter or oil for 3-4 minutes or until lightly browned.  Add remaining butter/oil to pan. When melted, add ginger and garlic and stir for one minute, or until it becomes fragrant. Add radiccio adn edamame and stir until radicchio wilts – about 1-2 minutes. Remove from heat and set aside.

In a large bowl, whisk vinegar, mustard and soy sauce until combined. Add cooked pasta and mushroom mixture and toss to coat. Add salt and pepper. This may be served warm or cold, and topped with freshly grated parmesan just before serving.

Serves 4

This salad was adapted from a recipe in the June 2007 issue of Gourmet and originally found on Epicurious.com. Michael detests most fruit (at least he likes his veggies!) so we omitted the 1/2 cup dates the recipe originally called for and added more ingredients to make it a heartier, entree type salad. This would also be fantastic with steamed haricot verts and chickpeas or with flaked tuna a la Salade Niçoise.
Recipe alterations are italicized.