Korean Sesame Beef with Lettuce Wraps

From Cooking Light September 2008

Based on the classic Korean barbecue dish bulgogi, this recipe offers savory-sweet-garlicky beef wrapped in lettuce leaves with rice and kimchi. Kimchi is a traditional Korean condiment of fiery fermented cabbage. Look for it at Asian markets or in the supermarket's produce section.

Yield: 4 servings (serving size: 4 filled lettuce leaves)

Ingredients

• 3/4  pound  flank steak, trimmed
• 1/3  cup  thinly sliced green onions, divided
• 1  tablespoon  sugar
• 2  tablespoons  low-sodium soy sauce
• 1  tablespoon  minced garlic
• 1  teaspoon  dark sesame oil
• 2  tablespoons  canola oil, divided
• 1  tablespoon  toasted sesame seeds
• 4  cups  hot cooked short-grain rice
• 1  cup  kimchi
• 16  red leaf lettuce leaves

Preparation

1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, 1/4 cup onions, sugar, soy sauce, garlic, and sesame oil.

2. Heat a 14-inch wok over high heat. Add 1 tablespoon canola oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 2 minutes or until lightly browned. Spoon cooked steak mixture into a bowl. Repeat procedure with remaining 1 tablespoon canola oil and remaining steak mixture. Sprinkle with remaining onions and sesame seeds. Spoon 1/4 cup rice, about 2 tablespoons steak mixture, and 1 tablespoon kimchi onto each lettuce leaf; roll up. Serve immediately.

Sweet Onion and Herb Grilled Chicken

From Cooking Pleasures June/July 2008

A marinade made with lots of fresh herbs plus the juice of pureed onions lends summery flavor to these char-grilled chicken breasts. Basil and Italian parsley are easy to find at this time of year and partner well, but feel free to substitute any other herbs.

MARINADE
1 large sweet onion, chopped (about 2 cups)
1 cup lightly packed fresh basil leaves
1/2 cup lightly packed coarsely chopped fresh Italian parsley
3 tablespoons olive oil
2 tablespoons sherry vinegar
2 tablespoons minced garlic

CHICKEN
1 1/4 lb. boneless skinless chicken breast halves
1 lb. boneless skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped fresh basil

1. Blend onion and 2 tablespoons water in blender until smooth, adding additional 1 tablespoon water if necessary. Strain through fine strainer into small bowl, pressing with spatula to extract juices; discard pulp. Return juice to blender, along with all remaining marinade ingredients; blend until smooth. Reserve 1/4 cup of the marinade; cover and refrigerate.

2. Pour remaining marinade in large resealable plastic bag. Add chicken, turning to coat. Refrigerate 6 to 8 hours or overnight, turning occasionally.

3. Heat grill. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once.

4. Sprinkle chicken with chopped basil; serve with reserved marinade.

6 servings

PER SERVING: 280 calories, 12.5 g total fat (3 g saturated fat), 37 g protein, 2 g carbohydrate, 105 mg cholesterol, 295 mg sodium, .5 g fiber

Grilled Summer Vegetable Succotash

From Cooking Pleasures June/July 2008

This riff on a traditional Southern recipe is a wonderful way to showcase fresh corn. The sweetness of the fresh vegetables is complemented with a touch of spice from ancho chile powder.

3 tablespoons olive oil
3 large garlic cloves, minced
1 teaspoon ancho chile powder
1/2 teaspoon ground cumin
2 ears corn
1 red bell pepper, cut into 2-inch wedges
1 large onion, cut into 1 1/2-inch wedges
1 cup (about 4 oz.) fresh or thawed frozen shelled edamame or baby lima beans
1/2 teaspoon coarse salt
1/4 teaspoon pepper
2 tablespoons chopped cilantro

1. Heat grill. Combine oil, garlic, chile powder and cumin in small bowl. Brush half of the mixture over corn, bell pepper and onion. Grill, covered, over medium heat or coals 7 to 10 minutes or until crisp-tender and lightly charred, turning occasionally and removing peppers and onions as they’re done. Cool slightly. Cut corn kernels from cobs; coarsely chop bell pepper and onion. Combine in large bowl.

2. Heat remaining oil mixture in small skillet over medium-high heat until hot. Cook edamame 1 minute or until hot; stir into corn mixture. Stir in salt and pepper; sprinkle with cilantro. Serve warm or at room temperature.

6 (about 3/4-cup) servings

PER SERVING: 140 calories, 8.5 g total fat (1 g saturated fat), 4 g protein, 15 g carbohydrate, 0 mg cholesterol, 145 mg sodium, 3.5 g fiber

Spicy Lime Chicken Pasta

From Cooking Pleasures June/July 2008 magazine

This satisfying dish overflows with the flavor of lime, which it gets from both grated peel and freshly squeezed juice. Like a stir-fry, it cooks quickly, so be sure to have all the ingredients chopped before you start.

4 oz. thin whole wheat spaghetti
3 tablespoons light soy sauce
2 tablespoons lime juice
1 tablespoon sugar
1 teaspoon grated lime peel
1/4 to 1/2 teaspoon crushed red pepper
2 teaspoons canola oil, divided
12 oz. boneless skinless chicken breast halves, cut into thin strips
1 red or yellow bell pepper, thinly sliced
1 onion, thinly sliced
3 oz. fresh snow peas
1/4 cup toasted slivered almonds*

1. Break spaghetti in half; cook according to package directions, omitting any salt or fat.

2. Meanwhile, combine soy sauce, lime juice, sugar, lime peel and crushed red pepper in small bowl. Heat large nonstick skillet over medium-high heat until hot. Add 1 teaspoon of the oil; heat until hot. Cook chicken 2 to 3 minutes or until no longer pink in center, stirring constantly. Remove chicken.

3. Heat remaining 1 teaspoon oil in same skillet until hot. Cook bell pepper and onion 2 to 3 minutes or until crisp-tender, stirring constantly. Add snow peas; cook 1 minute, stirring constantly. Add spaghetti, chicken and 1 tablespoon of the soy sauce mixture; toss until well-blended. Remove from heat.

4. Top with remaining soy sauce mixture; sprinkle with almonds.

TIP *To toast almonds, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until light golden brown. Cool.

4 (1 1/2-cup) servings

PER SERVING: 320 calories, 9.5 g total fat (1.5 g saturated fat), 26.5 g protein, 34 g carbohydrate, 50 mg cholesterol, 455 mg sodium, 5 g fiber

Grilled Lemon Chicken

From Cooking Pleasures magazine

Life member Jeannine Arpin's cooking career began at the age of 12, when she took it upon herself to make dinner for her family every night. Although her first meal wasn't quite perfect, Jeannine fixed the problems and had a great dinner ready the next night. She's perfected her skills and is often asked to make chop suey, chicken and dumplings, and this summery entree.

1/3 cup white distilled vinegar
2 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons lemon juice
2 teaspoons steak sauce
2 teaspoons grated lemon peel
1 teaspoon salt
1 (3- to 3 1/2-lb.) chicken, cut up

1. Heat grill. Bring vinegar, butter, oil, lemon juice and steak sauce to a boil in small saucepan over medium heat. Remove from heat. Stir in lemon peel and salt.

2. Grill chicken, covered, over medium heat or coals 10 minutes. Brush with lemon mixture. Turn; cook an additional 20 to 30 minutes or until chicken juices run clear, brushing and turning chicken every 10 minutes.

6 servings

PER SERVING: 260 calories, 15.5 g total fat (5 g saturated fat), 27 g protein, .5 g carbohydrate, 90 mg cholesterol, 295 mg sodium, 0 g fiber

Balsamic-Dijon Vinaigrette

Real Simple May 2010

Makes 1/2 cup (serves 8)
Total Time: 05m

Ingredients

• 1/3 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• kosher salt and black pepper

Directions

1. In a small bowl or jar, whisk or shake together the oil, vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper.

Lemon and Shallot Vinaigrette

Real Simple May 2010

Makes 1/2 cup (serves 8)
Total Time: 05m

Ingredients

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 1 shallot, finely chopped
• kosher salt and black pepper

Directions

1. In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.

Boston Lettuce Salad with Herbs and Toasted Almonds

Real Simple May 2010

Serves 4
Hands-On Time: 05m
Total Time: 05m

Ingredients

• 1/4 cup sliced almonds
• 1 large head Boston or Bibb lettuce, leaves torn (6 cups)
• 1 cup fresh parsley leaves
• 1 cup fresh cilantro leaves
• 10 chives, cut into 1-inch lengths
• 4 to 5 tablespoons Lemon and Shallot Vinaigrette
• or bottled Italian vinaigrette

Directions

1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.
2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.

Braised Chicken and Spring Vegetables

From Real Simple May 2010

Serves 4
Hands-On Time: 15m
Total Time: 40m

Ingredients

• 1 tablespoon olive oil
• 8 small bone-in chicken thighs (about 2 1⁄2 pounds)
• kosher salt and black pepper
• 1 cup low-sodium chicken broth
• 12 medium radishes, halved
• 3/4 pound carrots (about 4), cut into sticks
• 1 teaspoon sugar
• 2 tablespoons chopped fresh chives

Directions

1. Heat the oil in a Dutch oven over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 6 to 7 minutes per side; transfer to a plate.
2. Spoon off and discard the fat. Return the pot to medium-high heat, add the broth, and scrape up any brown bits.
3. Stir in the radishes, carrots, and sugar. Place the chicken on top of the vegetables and gently simmer, partially covered, until the chicken is cooked through, 15 to 20 minutes. Sprinkle with the chives.

Roasted Salmon Primavera

From the Cooking Club of American April/May 2010

To make an especially easy dinner, roast vegetables and fish steaks or thick fillets in the same pan. To cook to perfection, stagger their addition and crank up the oven temperature after the fish is added.

8 oz. small new potatoes, unpeeled, cut into 1/2-inch pieces (1 1/2 cups)
4 thin carrots, diagonally halved crosswise
1 onion, coarsely chopped
3 large garlic cloves, minced
2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 1/2 cups sugar snap peas
1 cup grape or small cherry tomatoes
4 (6-oz.) center-cut salmon fillets (about 1/2 inch thick)
4 tablespoons chopped fresh dill, divided

1. Heat oven to 400°F. Spread potatoes, carrots, onion and garlic on large rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Bake 20 minutes or until vegetables are lightly browned, turning every 10 minutes. Remove from oven. Increase oven temperature to 450°F.

2. Add peas and tomatoes to baking sheet; toss to coat with oil and seasoning. Place salmon on top of vegetables. Brush with remaining 1 teaspoon oil; sprinkle with 2 tablespoons of the dill and remaining 1/4 teaspoon each salt and pepper.

3. Bake at 450°F. for 8 to 12 minutes or until salmon just begins to flake and vegetables are crisp-tender. Sprinkle with remaining 2 tablespoons dill.

4 servings

PER SERVING: 400 calories, 18 g total fat (4 g saturated fat), 39 g protein, 20 g carbohydrate, 110 mg cholesterol, 580 mg sodium, 3.5 g fiber

Primavera Minestrone

From Cooking Club of America magazine April/May 2010

Minestrone is typically a thick, hearty soup, but this light, brightly flavored version is endowed with the taste and color of spring. If you choose to make it ahead, set aside the squash, asparagus and basil and add them just before serving when the soup is reheated.

1/3 cup orzo (rice-shaped pasta) or Arborio rice
2 tablespoons extra-virgin olive oil
1 medium leek, white and light green parts only, chopped (about 2 cups)
1 cup chopped carrots
4 large garlic cloves, minced
6 cups lower-sodium chicken broth
4 oz. green beans, sliced (about 1 cup)
4 oz. yellow summer squash, coarsely chopped (about 1 cup)
1 cup sliced asparagus
1/2 cup thinly sliced fresh basil, divided
1/4 teaspoon pepper
3/4 cup grated Pecorino Romano cheese

1. Cook pasta according to package directions. Drain; cool under cold running water.

2. Meanwhile, heat oil in wide large saucepan or Dutch oven over low heat until hot. Cook leek and carrots, covered, 10 minutes or until vegetables are soft but not browned. Remove cover. Add garlic; cook and stir 30 seconds or until fragrant. Add broth and green beans; bring to a boil over high heat.

3. Add pasta, squash, asparagus, 1/4 cup of the basil and pepper; reduce heat to medium. Cook 10 minutes or until vegetables are tender, stirring occasionally. Serve topped with remaining 1/4 cup basil and cheese.
6 (1 2/3-cup) servings

PER SERVING: 170 calories, 8.5 g total fat (3 g saturated fat), 10.5 g protein, 14 g carbohydrate, 15 mg cholesterol, 770 mg sodium, 2.5 g fiber

Baby Greens with Strawberries and Pistachios

Cooking Club of America magazine April/May 2010

Orange notes in a lightly sweet dressing play off luscious strawberries and roasted pistachios in this salad.

DRESSING
1/4 cup cider vinegar
1 small garlic clove, minced
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 teaspoon grated orange peel
3/4 teaspoon Dijon mustard

SALAD
4 cups lightly packed baby greens
2 cups sliced strawberries
1/4 cup roasted salted pistachios

1. Blend all dressing ingredients in blender until smooth.

2. Gently toss greens and strawberries in large bowl with enough dressing to lightly coat. Sprinkle with pistachios.

4 (1 1/2-cup) servings

PER SERVING: 130 calories, 7.5 g total fat (1 g saturated fat), 3 g protein, 15 g carbohydrate, 0 mg cholesterol, 75 mg sodium, 3.5 g fiber

Pepperoni Deep-Dish Pizza

Cooking Light May 2010

Yield: 6 servings (serving size: 1 rectangle)

Ingredients

• 1  cup  warm water (100° to 110°), divided
• 12  ounces  bread flour (about 2 1/2 cups)
• 1  package dry yeast (about 2 1/4 teaspoons)
• 4  teaspoons  olive oil
• 1/2  teaspoon  kosher salt
• Cooking spray
• 1 1/4  cups  (5 ounces) shredded part-skim mozzarella cheese, divided
• 1 1/2  cups  Basic Pizza Sauce
• 2  ounces  pepperoni slices
• 2  tablespoons  grated Parmigiano-Reggiano cheese

Preparation

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.

2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11–inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9–inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.

3. Place a baking sheet in oven on bottom rack. Preheat oven to 450°.

4. Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450° for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.

Veggie Grilled Pizza

From Cooking Light May 2010

A sprinkling of bright, sweet mint complements the smoky grilled vegetables in this dish.

Yield: 5 servings (serving size: 2 pieces)

Ingredients

• 1  cup  warm water (100° to 110°), divided
• 10  ounce  bread flour (about 2 cups plus 2 tablespoons)
• 1  package dry yeast (about 2 1/4 teaspoons)
• 10  teaspoon  olive oil, divided
• 1  teaspoon  kosher salt, divided
• Cooking spray
• 2  tablespoons  yellow cornmeal
• 12  ounces  baby eggplant, cut crosswise into 1-inch-thick slices
• 1  medium zucchini, cut crosswise into 1-inch-thick slices
• 1  large red bell pepper, quartered and seeded
• 3  garlic cloves, minced
• 2/3  cup  Basic Pizza Sauce
• 1/4  teaspoon  freshly ground black pepper
• 1  cup  (4 ounces) shredded fontina cheese
• 1/4  cup  small mint leaves
• 2  teaspoons  fresh thyme leaves

Preparation

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.

2. Prepare grill to high.

3. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.

4. Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant. Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables. Add garlic to vegetables; toss to combine.

5. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper. Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 pieces; sprinkle with mint and thyme.

Pizza Margherita

From Cooking Light May 2010

Yield: 5 servings (serving size: 2 wedges)

Ingredients

• 1  cup  warm water (100° to 110°), divided
• 10  ounce  bread flour (about 2 cups plus 2 tablespoons)
• 1  package dry yeast (about 2 1/4 teaspoons)
• 4  teaspoons  olive oil
• 3/4  teaspoon  kosher salt, divided
• Cooking spray
• 1  tablespoon  yellow cornmeal
• 3/4  cup  Basic Pizza Sauce
• 1 1/4  cups  (5 ounces) thinly sliced fresh mozzarella cheese
• 1/3  cup  small fresh basil leaves

Preparation

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.

2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.

3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.

4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.

Basic Pizza Sauce

2 Tbs extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 tsp. kosher salt
1/2 tsp. dried oregano

1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Yield: 6 servings (about 1/3 C. each)

Cooking Light May 2010

Basic Vinaigrette

1. Build a flavor base. Finely mince 2 Tbs shallots, place in bowl with 1 tsp. Dijon mustard.

2. Add an acid. Pour 2 Tbs sherry vinegar into mixture with 1/4 tsp. kosher salt and 1/4 tsp. freshly ground pepper; whisk to combine ingredients.

3. Whisk in oil. Slowly pour 6 Tbs. extra-virgin olive oil (almost drop by drop) into the mixture, whisking as you go to incorporate and create a creamy, emulsified finish.

4. Store fresh-made vinaigrette in a covered container in the fridge for 3 to 4 days. Whisk before serving.

From Cooking Light May 2010

Lemon-Rosemary Chicken Breasts

1 1/2 Tbs olive oil
1/2 tsp salt, divided
1/2 tsp. black pepper, divided
4 (8 oz) bone-in chicken breast halves, skinned
1 1/2 C. fat-free, less-sodium chicken broth
1/3 C. fresh lemon juice
1 rosemary sprig

1. Preheat oven to 375.

2. Heat a large skillet over medium-high heat; add oil. Sprinkle 1/4 tsp. salt and 1/4 tsp. pepper over chicken. Add chicken; cook 3 minutes on each side. Arrange chicken in a 13x9-inch baking dish. Bake at 375 for 25 minutes or until a thermometer registers 165. Remove from oven; cover and let stand 15 minutes.

3. Heat skillet over medium-high heat. Add broth, juice, and rosemary sprig. Bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 C. Discard rosemary sprig; stir in remaining 1/4 tsp. salt and 1/4 tsp. pepper. Serve sauce with chicken. Yield: 4 servings.

From Cooking Light May 2010

Primavera Potato Salad

Salad:

1 1/2 lb. small new potatoes, unpeeled
5 oz green beans, sliced (1 inch) – about 1 Cup
1/2 C. diagonally thinly sliced carrots
2 C. lightly packed baby spinach
1/2 C. thinly sliced radishes
1/2 C. diagonally thinly sliced green onions
5 slices of bacon, cooked and crumbled

Vinaigrette:

1/3 C. extra-virgin olive oil
3 Tbs. red wine vinegar
1 garlic clove, minced
1 tsp. Dijon mustard
1 tsp. chopped fresh thyme (I used a sprinkle of dried thyme)
1 tsp. kosher salt
1/8 tsp. pepper

1. Cook potatoes in large pot of boiling salted water 10 minutes. Add green beans and carrots; cook 5 minutes or until potatoes are tender when pierced with fork. Drain; cool, under cold running water.

2. Whisk all vinaigrette ingredients in small bowl until well blended.

3. When potatoes are cool enough to handle, quarter larger ones or halve small ones. Place in large bowl, along with beans, carrots, spinach, radishes and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature.

Makes about 10 three-quarter cup servings (we ate this as the main dish and it probably serves 4 with a bowl-size serving). From Cooking Club of American magazine April/May 2010