Winter Crunch Salad

from Whole Foods magazine:

1 cup small broccoli florets
1 cup small cauliflower florets
3 carrots, peeled and sliced thin
1 apple, chopped

Salad dressing
1 tsp orange zest
2 T orange juice

Toss together and top with toasted, salted cashews.

Cucumber with garlic and ginger

Dressing:
3 T rice wine vinegar
2 t sugar
2 T veg oil
2 t toasted sesame oil

Whisk together.

1/2 inch fresh ginger, peeled and sliced
2 large cloves of garlic
1 tsp salt
1 1/4 lbs cucumber, peeled, cut in half lengthwise, cut into moons
1 T toasted sesame seeds
3 T chopped cilantro

Smash ginger and salt in a mortar, add garlic and smash some more. Stop before it becomes a paste.
Add to the dressing.

Add the other ingredients. Let sit at least 10 mins.

Couscous

from Cook's Illustrated:

2 T unsalted butter
2 cups couscous
1 cup water
1 cup chicken broth
1 t salt

Heat butter in medium sauce pan over med-high heat. When foam subsides, add couscous and cook, stirring frequently, until grains brown, about 5 mins. Add water, broth, salt and stir, cover, and remove from heat. Let stand about 7 mins. Fluff with fork.

Add ins: Dates and pistachios, with grated ginger, 1/2 t cardamom, cilantro, 2 t lemon juice
              Dried cherries and pecans, 2 cloves garlic, minced, 3/4 t garam masala, 1/8 t cayenne, scallions,
                                2 tsp lemon juice.
             Grated carrots, 1/2 cinnamon, 1/2 c raisins, 3/4 cup toasted pine nuts, 3 T cilantro, orange zest, and
                              1 T orange juice
             Shallot, garlic and almonds, 1/4 c parsley, 2 tsp lemon juice, lemon zest

Orzo with brown butter and Parmesan

from Fine Cooking magazine:

1 1/2 cups chicken broth
1/2 water
2 T butter
1 cup orzo
1/3 cup dry white wine
salt and pepper
2 T Parmesan

 Bring broth and water to a simmer in a saucepan.
In another saucepan, cook the butter over medium high heat, until golden brown and smelling nutty, about 2 minutes. Add the orzo and stir to coat. Cook until golden brown, about 2 minutes.
Pour in the wine, stir until absorbed, and 1 minute.
Add the simmering broth, stir, cover, and reduce heat to low, about 12 minutes.
Stir the orzo, season with salt and pepper, mix in the parmesan. Cover and let rest for 5 minutes. Serve.

Stir-Fried Broccoli

from Cook's Illustrated:


1/4 cup chicken broth
1 T dry sherry
2 tsp soy sauce
1 tsp toasted sesame oil
1 tsp cornstarch
2 tsp Asian chili-garlic sauce

Whisk together in a small bowl and set aside.
______________

2 medium garlic cloves, minced
1/8 tsp red pepper flakes
1 tsp vegetable oil

Combine in a separate bowl and set aside.
_______________

Heat 1 T oil in a skillet over medium-high heat. Add broccoli, sprinkle with 1/4 tsp sugar. Cook, stirring frequently, 8-10 minutes.

Push broccoli to the sides, clearing the center. Add oil-garlic mixture and cook 15-20 seconds. Stir to combine with broccoli. Add chicken broth mixture and cook, stirring constantly, about 30-45 seconds. Serve.

Peas, Feta, and Crispy Prosciutto

from Real Simple


2 slices prosciutto
1 1/2 pounds peas, about 2 cups
2 T olive oil
2 ounces Feta, crumbled
2 scallions, thinly sliced

Heat oven to 450 degrees. Bake prosciutto 10-12 minutes, until crisp.

Cook peas in salted water, 5-10 minutes, until tender. Drain and rinse under cool water.

Toss peas with oil, Feta, scallions, prosciutto, salt and pepper. Serve at room temp.

Roasted Cumin-Lime Carrots

• 1 pound baby carrots with fresh green tops
• 1 tablespoon olive oil
• Juice and fresh grated zest of 1 lime
• 1 teaspoon agave nectar or honey
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon each ground coriander and smoked paprika
• 2 green onions, thinly sliced
• Small handful fresh mint leaves, chopped

Heat oven to 400 degrees.

Trim the tops off the carrots (you can use them in salads if you enjoy their flavor). Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.

Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color.  Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.

from FamilyStyleFoods.com

Peas, Zucchini, and Beans

1 cup of small white beans, cooked
2 medium zucchini, trimmed and diced
1 cup of peas
herbs: parsley, thyme, chives and/or savory
salt

Vinaigrette:
2 t dijon mustard
salt
1 T. white wine vinegar
3 T olive oil

Brown Rice

1 cup brown rice
2 1/2 cup chicken broth
1 T olive oil
seasonings, such as rosemary, lemon rind

Cook at 350 degrees for one hour.