Mediterranean Green
Beans and Potato Toss
pictured on page 30
45 minutes lMakes 8 cups potato
mixture + 2 cups sauce
Flavorful cherry tomatoes are the base
for a quick skillet sauce to coat this hearty
potato dish.(^1) 1/2 lb. baby potatoes, halved
16 oz. fresh green beans, trimmed
and cut into bite-size pieces
(3 1/4 cups)
1 15-oz. can no-salt-added cannellini
(white kidney) beans, rinsed and
drained
3 Tbsp. pitted Kalamata olives,
slivered
1/4 cup sliced shallots
2 cloves garlic, minced
4 cups cherry or grape tomatoes,
halved
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
Sea salt and freshly ground
black pepper, to taste
1/4 cup chopped fresh basil
- In a 6-qt. Dutch oven cook potatoes in
enough boiling water to cover 10 minutes.
Add green beans; cook about 5 minutes
more or until potatoes are tender. Drain.
Rinse with cold water to cool; drain again.
Place in a large bowl. Add cannellini
beans and olives; toss to combine. - For tomato sauce, in a large skillet cook
shallots and garlic with 2 Tbsp. water
over medium about 2 minutes or until
shallots are tender. Add tomatoes; cook
3 to 4 minutes more or until softened.
Place tomato mixture in a blender with
vinegar and lemon juice. Cover and blend
until smooth. Return to skillet; bring to
boiling. Reduce heat to medium; simmer,
uncovered, 10 minutes or until saucy.
Season with salt and pepper. Stir in basil. - Toss potato mixture with tomato sauce.
Garnish with additional basil.
Spring Veggie Rolls
pictured on page 31
30 minutes lMakes 12 spring rolls
Look for brown rice paper wrappers as
your first choice to wrap these colorfully
filled spring rolls. Purchase them online if
you can’t find them in the supermarket.
1 Tbsp. reduced-sodium soy sauce
or tamari
1 Tbsp. lemon juice
1/4 tsp. grated fresh ginger1 small clove garlic, minced
Dash crushed red pepper
2 oz. dried brown rice vermicelli
noodles
12 8-inch rice paper wrappers
12 to 24 sprigs fresh herbs (cilantro,
parsley, dill, and/or chives)
12 6-inch very thin asparagus spears
3/4 cup shredded peeled fresh beets
3/4 cup carrot strips
3/4 cup kohlrabi strips
1 avocado, peeled, seeded, and cut
into 12 slices- For dipping sauce, in a small bowl
combine the first five ingredients (through
crushed red pepper) and 2 Tbsp. water. - Prepare noodles according to package
directions; drain. Rinse under cold water;
drain well. Use kitchen scissors to snip
noodles into small pieces. - Pour warm water into a pie plate.
Carefully dip a rice paper wrapper into the
water; transfer to a clean work surface.
Let stand several seconds to soften.
Place one or two herb sprigs just below
the center of the paper. Arrange some
of the noodles, asparagus, beets, carrot,
kohlrabi, and avocado over herbs. - Fold bottom edge of wrapper over
filling and tuck it under on other side
while pulling the roll toward you. Fold in
sides to seal in filling. Continue rolling
tightly. Repeat with the remaining rice
paper wrappers, herbs, and vegetables.
Serve with dipping sauce.
Lettuce Cups with Roasted
Radish and Farro
pictured on page 32
55 minutes l Makes 8 cups
Peppery radishes mellow after roasting.
Here they are paired with a creamy tahini
dressing and chewy farro.(^1) 1/2 lb. radishes, trimmed and
quartered
1 medium sweet onion, cut into thin
wedges
2 Tbsp. cider vinegar
Sea salt and freshly ground black
pepper, to taste
(^1) 1/4 cups dry farro
1/4 cup lemon juice
3 Tbsp. tahini
1 small clove garlic
8 baby romaine leaves
1 Tbsp. chopped toasted walnuts
Lemon wedges (optional)
- Preheat oven to 425°F. Place radishes
and onion on a 15×10-inch baking pan.
Drizzle with vinegar; toss to coat. Season
with salt and pepper. Roast vegetables
30 to 35 minutes or until tender and
lightly browned, stirring once. - Meanwhile, in a medium saucepan
combine 3 cups water and the farro. Bring
to boiling; reduce heat. Cover and simmer
25 to 30 minutes or until farro is tender.
Drain if necessary. - Meanwhile, for tahini sauce, in a
blender combine lemon juice, tahini,
garlic, and 1/2 cup water. Cover and
blend until smooth. Season with salt
and pepper. - In a large bowl combine radish
mixture, cooked farro, and tahini sauce;
toss to coat. Serve in baby romaine leaves
and top with walnuts. If desired, serve
with lemon wedges.
Roasted Beets and
Baby Leeks Platter
pictured on page 33
1 hour lMakes 13 cups + 1 cup dressing
If you can't find baby leeks, use small leeks
and cut them lengthwise into halves or
quarters, or substitute scallions.
2 cloves garlic, halved
4 slices sprouted grain bread(^1) 1/2 lb. trimmed red and/or yellow
beets, peeled and cut into
(^1) 1/2-inch wedges
2 Tbsp. white balsamic vinegar or
white wine vinegar
Sea salt and freshly ground
black pepper, to taste
2 sprigs fresh thyme
8 whole baby leeks or scallions
(green onions), trimmed
(^1) 1/2 cups tricolor quinoa, rinsed and
drained
1 recipe Cashew Caesar Dressing
4 cups fresh watercress or mixed
baby greens
- Preheat oven to 325°F. Rub each garlic
half on both sides of a bread slice. Cut
bread into 1/2-inch cubes and spread
on a rimmed baking sheet. Bake 10 to
15 minutes or until crispy, stirring once.
(This can be done ahead. Store croutons
in an airtight container.) - Increase oven temperature to 425°F.
Place beets in a single layer in a foil-
lined shallow baking pan. (If using red