Nutrition information: Per serving, based on 2: 653 calories, 24 grams fat, 93 grams carbohydrates, 22 grams protein, 16 milligrams cholesterol, 367 milligrams sodium, 15 grams dietary fiber, 32 percent of calories from fat.
Chipotle Buttermilk Dressing
Makes about 1 1/2 cups.
1 clove garlic, minced
2 chipotle chilies in adobo, finely chopped
Handful fresh cilantro, finely chopped
1/2 cup good mayonnaise, such as Hellmann's
1/2 cup sour cream
1/2 cup buttermilk
Pinch of sea salt and pepper
WHISK together ingredients and refrigerate for a half-hour before serving. Taste for seasonings.
Nutrition information: Per 2-tablespoon serving: 98 calories, 10 grams fat, 1 gram carbohydrates, 1 gram protein, 8 milligrams cholesterol, 94 milligrams sodium, trace dietary fiber, 90 percent of calories from fat.
Roasted Haricots Verts with Tomates Confites and Arugula
Makes 2 dinner-size or 4 first-course salads. This salad is also lovely at room temperature, and packs well for picnics.
1 pound haricots verts (long, slender "French-style" variety, see note), stems removed but ends left untrimmed
12 ounces cherry tomatoes, halved
2 tablespoons olive oil
Sea salt and pepper
2 big handfuls arugula
HEAT oven to 450° and line a large cookie sheet with foil. Place haricots verts and cherry tomatoes on cookie sheet and toss with olive oil and a big pinch of sea salt and pepper. Cook till the green beans begin to brown on the tips and the tomatoes soften, about 30 minutes.
MIX the warm vegetables with the arugula, add a splash of sherry vinegar and additional sea salt and pepper if needed, and serve immediately.
Note: Regular green beans will work just as well.
Nutrition information: Per serving, based on 2: 219 calories, 14 grams fat, 22 grams carbohydrates, 5 grams protein, no cholesterol, 31 milligrams sodium, 9 grams dietary fiber, 54 percent of calories from fat.
Broccoli with Cranberries and Pecans
Makes 4 servings. Serve with a poached egg on top for a light lunch or dinner.
2 large heads of broccoli, florets removed (about 4 cups)
Small handful dried cranberries
Small handful pecans, toasted
About 1 tablespoon grated Parmesan
1 squeeze fresh lemon juice (about 1 tablespoon)
Sea salt and pepper
PUT steamer basket in medium saucepan along with about 1/2 cup of water. Place broccoli in basket, cover with lid and turn heat to high. It will only take a few minutes to steam once water boils. Place steamed broccoli in a large bowl.
ADD cranberries, pecans, Parmesan and lemon juice, and toss. Season with salt and pepper to taste. Serve warm or at room temperature.
Nutrition information: Per serving: 59 calories, 3 grams fat, 5 grams carbohydrates, 3 grams protein, 1 milligram cholesterol, 73 milligrams sodium, 2 grams dietary fiber, 45 percent of calories from fat.