2 lbs plum tomatoes, cut into wedges
1 medium red onion, thinly sliced
1/4 cup fresh basil leaves
2 Tbsp olive oil
1 Tbsp balsamic vinegar
salt and black pepper to taste

Combine all ingredients in serving bowl and toss well to serve.

This is especially delicious with heirloom variety tomatoes if you get lucky.

Serves 4

2 cups fresh snow peas, trimmed
1 Tbsp water
2 scallions, thinly sliced (use white and green parts)
4 radishes,trimmed and cut into thin strips
1/4 cup rice vinegar
sweetener equal to 2 teaspoons sugar
1 Tbsp walnut oil (or use canola oil)

Place snow peas in a microwave container with the tablespoon of water. Cover and cook for 1 minute. Drain and chill until cold.

Slice the snow peas diagonally into 1/2 inch diamonds.

Whisk the rice vinegar, sweetener, and oil in the bottom of a medium serving bowl until well blended. Add the snow peas, scallions, and radishes and toss well before serving.

Serves 4

1 lb flank steak, 1 to 1 1/2 inches thick
1 Tbsp fresh lime juice
3 Tbsp low sodium soy sauce
3 Tbsp olive oil
Sweetener equal to 2 Tbsp sugar
1 clove garlic, minced
1 1/2 tsp minced fresh ginger
1 1/4 tsp Thai red curry paste
2 more Tbsp fresh lime juice
5 cups of lightly packed red leaf lettuce
3 shallots, thinly sliced
1/2 cup chopped fresh cilantro
1 cup basil leaves, sliced into ribbons

Place meat into a large ziplock plastic bag.

Combine next 7 ingredients (lime juice through curry paste) in a small bowl and mix well.

Place half of the marinade mixture in the bag with the steak and add the other 2 Tbsp lime juice to the bag, turning until coated. Seal and place in the fridge for at least 4 hours or overnight.
Reserve the remaining half of the marinade mixture to use as a salad dressing.

Preheat outdoor grill or prepare grill pan for use indoors over medium high heat.

Remove steak from the bag, discarding any marinade in bag. Place steak over grill (or in grill pan) and grill both sides until medium rare or as desired. Remove to cutting board and let stand 5 minutes. Slice into thin strips, cutting against the grain.

Combine lettuce, shallots, cilantro and basil in a large salad bowl. Add beef slices and the reserved marinade dressing and toss to coat.

Serves 4

1 lb medium shrimp, peeled and deveined
1/2 cup fresh mint leaves
2 Tbsp fresh lemon juice
1 1/2 Tbp olive oil
3/4 cups diced English cucumber (about 1/4 of a large English cuke)
finely grated zest of 1/2 lemon
salt and fresh ground pepper to taste

Cook shrimp in a little bit of hot water until just done. Drain and chill until cold.

Process mint leaves in a food processor until coarsely chopped. Add lemon juice. While processor is still running, slowly pour the oil thru the feed tube until well blended.

Place chilled shrimp and cucumber in serving bowl and toss with mint mixture. Add in the remaining ingredients and toss again.

Makes 3 servings

2 cups fresh Sugar Snap peas
2 cups tightly packed torn spinach
1 (8-ounce) can sliced water chestnuts
2 carrots, shredded
1/4 cup olive oil
1 pound bay scallops
2 tablespoons tamari or soy sauce
2 tablespoons plum wine
1 1/2 tablespoons sesame oil
1 tablespoon rice wine vinegar
1 tablespoon minced fresh ginger
1 1/2 teaspoons minced garlic

Cook peas in boiling water to cover 30 seconds; drain. Plunge into ice water to stop the cooking process; drain.

Combine peas, spinach, water chestnuts, and shredded carrots in a large bowl; set aside.

Cook scallops in hot olive oil in a wok or heavy skillet over high heat until lightly browned, turning once. Set aside.

Combine tamari and next 5 ingredients, stirring until blended; drizzle over vegetable mixture, tossing gently. Top with scallops.

Yield: 4 servings

1 eggplant – quartered lengthwise, and sliced into 1/2 inch pieces
2 small yellow squash, halved lengthwise and sliced
4 cloves garlic, peeled
1/4 cup olive oil, or as needed
1 red bell pepper, seeded and sliced into strips
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
1/2 red onion, sliced

1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
2 lemons, juiced
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh oregano
salt and freshly ground black pepper to taste

Recipe Directions
1. Preheat the oven to 450 degrees F (230 degrees C). Grease a large baking sheet.
2. Spread the eggplant and squash slices out in an even layer on the prepared baking sheet. Place the cloves of garlic off to one side of the pan, so you can find them later. Bake for 15 minutes in the preheated oven
3. While the vegetables roast, whisk together the red wine vinegar, balsamic vinegar, olive oil, and lemon juice in a large serving bowl. Season with oregano, parsley, salt and pepper. Remove the garlic cloves from the oven, and chop or mash. Whisk the garlic into the dressing. Set aside.
4. Remove the vegetables from the oven, and stir the squash and eggplant. Layer the asparagus, red onion, and red bell pepper over the top of the eggplant and squash. Return to the oven, and bake for another 15 to 20 minutes, or until the asparagus is tender but still bright green.
5. When the vegetables are cooked through and slightly toasted, remove them from the oven, and place them in the bowl with the dressing. Stir to coat evenly. Taste and adjust salt and pepper if necessary. Chill for a few hours to marinate the vegetables.

Serve as a side dish salad or as a meal.

2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
2 tablespoons chopped fresh cilantro
1/2 pound arugula, washed (about 5 cups)
1 cup bean sprouts
2 cups frozen broccoli slaw
1 thinly sliced scallion
1/4 red onion, thinly sliced
6 pickled radishes, quartered
12 pickled green beans, halved lengthwise
1 6 ounce cooked steak, sliced or torn

Recipe Directions
In a large bowl, whisk together the mustard, vinegar, lemon juice, salt, pepper, oil, and cilantro. Add the arugula, bean sprouts, broccoli slaw, scallion, red onion, radishes, and green beans and toss well. Divide among 4 bowls and top each with some beef.

Yield: Makes 4 servings

4 Tbsp nonfat buttermilk
1/3 cup ricotta cheese
1 tsp Dijon mustard
1/4 tsp minced garlic
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh chives
dash freshly ground black pepper

Whisk ingredients together in a small bowl.

Serves 4

1 recipe Lime-Pepper Dressing, below
4 cups torn butterhead (Boston or Bibb) lettuce
1 cup fresh watercress sprigs
3/4 cup fresh cilantro sprigs
1 small or 1/2 a large cucumber, cut into bite-size sticks
1 to 2 baby bok choy, separated into leaves or 2 stalks bok choy, cut into bite-size sticks
2 kiwifruit, peeled, halved, and sliced or 1 cup sliced strawberries (optional)

Prepare Lime-Pepper Dressing; set aside. Rinse lettuce, watercress, and cilantro in cold water; pat dry with paper towels. In a large bowl combine rinsed greens, cucumber, bok choy, and fruit. Drizzle with Lime-Pepper Dressing; toss to coat. Serve immediately. Makes 6 side-dish servings.

Lime-pepper Dressing:
In screw-top jar combine
1/3 cup rice vinegar
half a fresh Anaheim (1/4 cup) or 1 jalapeno chile pepper, seeded and finely chopped
3 tablespoons olive oil
1 teaspoon finely shredded lime peel.
Add sweetener equal to 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Cover; shake well. Refrigerate until ready to use.
Stir in 1 to 2 tablespoons chopped fresh herb (cilantro, basil, mint, or parsley) before serving.

1 teaspoon salt
8 ounces green beans, trimmed and cut into 1-inch pieces
8 ounces wax beans, trimmed and cut into 1-inch pieces
1 can (15 to 19 ounces) garbanzo beans
1 can (15 to 19 ounces) black beans
1 can (15 to 19 ounces) kidney beans
1-1/2 cups (half 16-ounce bag) frozen shelled green soybeans (edamame), thawed

Tomato Vinaigrette:
1 small tomato, coarsely chopped
1 small shallot, coarsely chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
½ teaspoon salt
1/4 ground black pepper

In a 12-inch skillet, heat 1 inch water with salt to boiling over high heat. Add green and wax beans; heat to a boil. Reduce heat to low; simmer 6 to 8 minutes or until beans are tender-crisp. Drain beans. Rinse with cold water to stop cooking; drain again. Transfer beans to a large serving bowl.

While green and wax beans are cooking, rinse and drain garbanzo, black, and kidney beans. Add canned beans and soy beans to bowl with green and wax.

Prepare tomato vinaigrette: In a blender, combine tomato, shallot, oil, vinegar, mustard, salt, and pepper. Blend until smooth.

Add vinaigrette to beans in bowl. Toss to coat. Cover and refrigerate at least 1 hour before serving.

Serves 18 (½ cup is a serving)