Sweet Potato and Bok Choy with Miso Dressing

 

Ingredients:

• 1 ½ pounds assorted sweet potatoes, peeled and cut into 1-inch chunks
• 6 heads baby bok choy, halved lengthwise
• ¼ cup minced fresh ginger
• 2 tablespoons red or brown miso paste
• 2 tablespoons lime juice
• 2 tablespoons cider vinegar
• 2 teaspoons maple syrup
• 2 cloves garlic, minced
• 6 tablespoons canola oil
• Cooked red or white quinoa
• Sesame seeds, optional

Directions:

Step 1:  Place a steamer basket in a large skillet or pot. Add water to just below the basket. Bring to boiling; reduce heat. Add sweet potatoes to basket; cover. Steam 10 minutes. Add bok choy; cover. Steam 5 minutes more or until tender.

Step 2:  Meanwhile, for Miso Dressing, in a small bowl whisk together the ginger, miso, lime juice, cider vinegar, maple syrup, and garlic. Gradually whisk in canola oil until combined.

Step 3:  Serve veggies over quinoa; drizzle with Miso Dressing. Garnish with sesame seeds, if desired.

Slow Cooker Beef Stew

 

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. 

Ingredients

• 2 pounds beef stew meat, cut into 1-inch pieces
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 ½ cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Directions:

Step 1:  Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.

Step 2:  Cover, and cook on Low setting for 8 hours, or on High setting for 4 hours.

Vegetable Chowder

 This is a quick, easy and delicious soup.  I reduced the cheese by 1/3, using only 2 cups (one bag of pre-shredded cheddar) and it was still totally cheesy and delicious.

Prep:  15 mins

Cook:  35 mins

Total:  50 mins

Yield: 6 - 8 servings

INGREDIENTS

• ½ cup chopped red bell pepper
• ½ cup chopped onion
• ¼ cup margarine
• 1 cup chopped celery
• 1 cup cauliflower, chopped
• 1 cup diced carrots
• 1 cup fresh chopped broccoli
• salt to taste
• ground black pepper to taste
• 3 cups water
• 3 cubes chicken bouillon
• 1 ½ cups milk
• ½ cup all-purpose flour
• 1 tablespoon chopped fresh parsley
• 3 cups shredded Cheddar cheese (option: reduce to 2 cups)

DIRECTIONS

Step 1:  In a Dutch oven or soup kettle, sauté the pepper and onions in butter or margarine until tender.

Step 2:  Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.

Step 3:  Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

https://www.allrecipes.com/recipe/12899/vegetable-chowder

Dijon and Cognac Beef Stew

This is very rich.  I would add potatoes to this next time. 

 INGREDIENTS

• 1/4 pound salt pork, diced
• 1 large onion, finely diced
• 3 shallots, chopped
• 2 to 4 tablespoons unsalted butter
• 2 pounds beef chuck, in 1-inch cubes
• 2 tablespoons all-purpose flour
• Kosher salt and black pepper
• 1/2 cup Cognac
• 2 cups beef stock * (1 cup for slow cooker)
• 1/2 cup Dijon mustard
• 4 tablespoons Pommery mustard or other whole-grain Dijon mustard
• 4 large carrots, peeled and cut into half-moon slices
• 1/2 pound mushrooms, stemmed, cleaned and quartered
• 1/4 cup red wine

PREPARATION

1. Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. 
2. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
3. If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
4. Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
5. Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
6. Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.

For a slow-cooker version 

1. Place salt pork in a large sauté pan. Cook over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard.  
2. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, then sear the  beef cubes in the fat. 
3. Into the slow cooker add seared beef, onions, shallots, carrots, mushrooms, red wine. 
4. Add Cognac to the empty pan, and deglaze. Add 1 cup stock, 1/2 cup Dijon mustard and 1 tbsp. Pommery mustard. Transfer to the slow cooker. 
5. Cook on low for 6 to 8 hours. 
6. Add the remaining 3 tablespoons Pommery mustard and warm through before serving.

From NY Times Food Section

Holiday Gold Rush

YIELD:  Makes 2 drinks

INGREDIENTS

• 3 tablespoons honey
• 2 tablespoons boiling water
• 1/2 cup bourbon (4 ounces)
• 1 oz orange liqueur
• 1/2 lemon, juiced 
• 2 pinches of cinnamon
• 3 pinches of ground clove (a little less than 1/4 tsp.)
• 1/2 tsp. ground, dried orange peel
• Dried orange peel section (unground) for garnish 
• Cinnamon stick for garnish

INSTRUCTIONS

Pour honey into a small jar or mixing bowl. Pour in the boiling water and whisk vigorously to form a thin syrup. Whisk in the lemon juice, bourbon, orange liqueur, ground orange peel, cinnamon, and ground clove.  

Mixture can be refrigerated until ready to serve.

To serve, shake vigorously with ice in a cocktail shaker. Put a big ice cube into 2 rocks glasses.  Pour mixture through a strainer over the cubes.  Garnish, serve, confiscate car keys. 

Southern Macaroni and Cheese

NY Times Recipe from Millie Peartree, Adapted by Kiera Wright-Ruiz

YIELD: 8 to 10 servings

TIME: 45 minutes, plus cooling

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place. —Kiera Wright-Ruiz

INGREDIENTS

• Kosher salt and black pepper
• 1 pound elbow macaroni
• 2 cups whole milk
• 2 large eggs
• 4 cups shredded extra-sharp Cheddar (about 16 ounces)
• ½ cup unsalted butter (1 stick), melted
• 2 cups shredded Colby Jack (about 8 ounces)

PREPARATION

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

The Ultimate Immunity Smoothie

Supermarket and drugstore aisles are filled with vitamins and supplements that promise to improve immunity. And in this, the year of the coronavirus, you may have considered stocking up on such offerings.

"Immune function, particularly in older adults, is very much a function of good nutrition,” says Charles Mueller, associate professor of clinical nutrition at New York University. But Mueller points out that, unlike foods, supplements are largely unregulated, and that a safer, more proven and effective way of supporting overall health is to eat real foods that deliver key nutrients. A great way to start: Whip up a nutrient-dense morning smoothie. Here's what your blender should include.

Kefir for probiotics

"The majority of our immune system resides in our gut,” says Manhasset, New York, dietitian Julie Kramer. “It's important that we support the microbiome there with healthy bacteria.” Kefir is a fermented milk product loaded with probiotic microorganisms.

Substitute: unsweetened yogurt

Pineapple for vitamin C

To sweeten your smoothie, opt for fruits like pineapple, citrus and berries that are high in vitamin C, which is crucial to immune function.

Substitutes: strawberries, kiwi, papaya or mango

Fortified dairy for vitamin D

Adequate vitamin D helps protect against flu and other infections. Options: milk, kefir or unsweetened yogurt fortified with vitamin D

Spinach for iron

These leafy greens are rich in iron as well as folate, a B vitamin that supports the immune response.

Substitutes: peanut butter, steamed kale

Almond butter for magnesium and vitamin E

Both nutrients, found in nuts and seeds, support immunity and heart health.

Substitutes: peanut, cashew or sunflower seed butter; chia, flax or hemp seeds

Chia seeds for zinc

Zinc helps the immune system fight off bacteria and viruses.

Substitutes: hemp or flax seeds

Pick your protein

Whether you get it from soy, cow's milk, or plant- or whey-based protein powder, protein is vital to building and repairing the body's cells, including those that fight infection.

INGREDIENTS

• 1 cup plain vitamin D-fortified kefir (or 1/2 cup plain yogurt and 1/2 cup fortified milk)
• 1/2 banana, fresh or frozen (for sweetness and creaminess)
• 1 cup frozen strawberries, mango or pineapple
• 1 tablespoon almond butter
• 1 cup fresh spinach leaves
• 1 teaspoon chia seeds
• 1 scoop protein powder (optional)

Blend ingredients together for about a minute, until smooth.

Add water or ice to change consistency or temperature to your preference.

GREEN AND WHITE BEAN HERB SALAD WITH FENNEL, LEMON, AND CORN

In the early season, I make this salad with fresh green beans and canned (or cooked) white beans; later on I use freshly harvested cranberry beans or other shell beans in place of the white beans if I have them.

The double dose of lemon and a bodacious amount of herbs are the point here - this is a bright tasting salad that's the perfect side for grilled steak or fish.

Serves 4

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
•  2 teaspoons lemon zest
•  1 teaspoon maple syrup
•  1 teaspoon minced fresh garlic or ginger
•  Kosher salt or sea salt
•  1 cup mixed parsley, cilantro, mint, basil. oregano, or other tender herb leaves
•  1 cup baby arugula leaves
• 8 ounces young or thin green beans, trimmed and boiled just until tender (4-5 minutes)
• 1 cup cranberry beans or other shell beans (cooked) or canned small white beans, well drained
• medium fennel bulb, core removed, very thinly sliced
• cup fresh corn kernels (about 1 large or 2 small ears)
• Freshly ground black pepper
• 3 to 4 tablespoons chopped toasted hazelnuts or walnuts (optional)
• Red grapes for garnish

Directions

1. In a small bowl, whisk together the olive oil, the lemon juice, the lemon zest, the maple syrup, the garlic or ginger, and a good pinch of salt.
2. Put all of the vegetables and most of the herbs and arugula in a mixing bowl and toss with a bit of salt and the vinaigrette. Garnish with remaining herbs and some sliced red grapes

https://mvmagazine.com/news/2020/06/18/green-and-white-bean-herb-salad-fennel-lemon-and-corn

MARTHA'S VINEYARD JULY 2020  p.93

Tuscan Bread Soup

Recipes: Two hearty Tuscan dishes that let beans and potatoes shine

You can make both dishes using pantry staples.

By Christopher Kimball Globe Correspondent,Updated September 23, 2020, 11:11 a.m.

https://www.bostonglobe.com/2020/09/23/magazine/recipes-two-hearty-tuscan-dishes-that-let-beans-potatoes-shine/

Tuscany’s tradition of cucina povera (peasant cooking) was inspired by frugal cooks who maximized the flavor of a few ingredients to create dishes that were more than the sum of their parts. For our ribollita, a bread soup, we add chopped chard stems and toasted croutons for texture, while fragrant fennel heightens the flavor. And, we cook potatoes like rice for a richer, creamier braised potato — patate in umido — all done on the stove-top.

Tuscan Soup With Bread, Beans, and Greens (Ribollita)

Makes 4 servings

In Italian, ribollita means “reboiled,” a reference to this dish’s origins as peasant food — leftover bread, beans, and inexpensive vegetables were thrown into a pot and simmered to make a hearty soup. For our version, we cut the bread into cubes, toast it in olive oil, and use it as a garnish so that it better retains its texture. We like red Swiss chard for the color it adds, but any variety works well. Great Northern beans hold their shape nicely, but you could use cannellini beans instead. If you like, serve topped with grated Parmesan cheese.

Use the chard stems — chop and cook them with the onion and bell pepper for added texture and flavor.

• 5 tablespoons extra virgin olive oil, divided, plus extra to serve
• 1 teaspoon sweet paprika
• Kosher salt and ground black pepper
• 5 ounces rustic bread, such as ciabatta, cut into 1-inch cubes (4 cups)
• 1 medium red onion, finely chopped
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 1 bunch red Swiss chard, stems removed and sliced ¼-inch thick, leaves cut crosswise into 1-inch pieces and reserved separately
• 6 medium garlic cloves, minced
• 2 teaspoons fennel seeds
• 1½ quarts low-sodium chicken broth
• 2 15½-ounce cans Great Northern beans, drained and rinsed

Directions

• Croutons:

• In a medium bowl, stir together 2 tablespoons of the oil, the paprika, and ¾ teaspoon each salt and pepper. Add the bread and toss to coat. Heat a 12-inch skillet over medium heat, then add the bread and cook, stirring, until crisp and brown, about 7 minutes. Transfer to a plate.

• Soup 
• Onion, Pepper, Chard Stems:
• In a large Dutch oven over medium-high heat, add the remaining 3 tablespoons of oil and heat until shimmering. 
• Add the onion, bell pepper, and chard stems. Cook, stirring, until the vegetables are softened and beginning to brown, about 5 minutes. 
• Garlic/Fennel
• Stir in the garlic and fennel seeds and cook until fragrant, about 30 seconds.
• Chard leaves
• Add the chard leaves and cook, stirring, until beginning to wilt, 1 to 2 minutes. 
• Add the broth and bring to a simmer, then reduce to medium heat. 
• Beans
• Stir in the beans, then cover and cook until the chard leaves are tender, 7 to 9 minutes.
• Final Seasoning
• Off the heat, taste and season with salt and pepper, if necessary. Ladle into bowls, drizzle with oil, and sprinkle with the croutons.

Stir-Fried Chicken and Bok Choy

YIELD     Serves 2 to 3

TIME       30 minutes

Evan Sung for The New York Times

No need for a wok here. You can use a flat-bottomed skillet or sauté pan instead, the bigger the better. You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil. There should be a forbidding amount of smoke when the ingredients hit the pan (open the windows and turn on the fan before you start). That will give you the deepest sear. Stir-fries are infinitely variable, and you can change up this recipe by using beef or pork, and other green vegetables (asparagus, broccoli, mustard greens, cabbage, spinach or thinly sliced green beans) substitute nicely for the bok choy. Make a version of this dish once or twice and you’ll have a reliable and delicious alternative to takeout.

Featured in: The Ease Of Stir Fry. 

INGREDIENTS

• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 ½ tablespoons sesame oil
• 2 teaspoons light brown sugar
• ¾ pound boneless chicken thighs, cut into 1/2-inch strips
• 2 tablespoons finely chopped gingerroot
• 2 cloves garlic, finely chopped
• 3 tablespoons peanut or vegetable oil
• ½ pound bok choy (1 head), trimmed and thinly sliced
• 2 leeks (1/2 pound), halved lengthwise and thinly sliced
•  Pinch chile flakes
•  Salt, as needed
•  Cooked rice, for serving

PREPARATION

In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.

Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.

Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.

Barbecued Chicken Thighs

Total:    4 hrs 30 mins
Prep:     4 hrs
Cook:    30 mins
Yield:    4 to 6 servings

Ingredients

3 lbs./1 1/2 kg. chicken thighs

For the Marinade

1/2 cup/120 mL. olive oil

3 tbsp./45 mL. white vinegar

1 tbsp. salt

1 tbsp. white sugar

1 tsp. red pepper flakes

2 tsp. sea salt

For the Barbecue Sauce

1 cup/240 mL. ketchup

1/4 cup/60 mL. white vinegar

1/4 cup/55 g. packed brown sugar

2 tbsp. sweet paprika

1 tbsp./15 mL. olive oil

1 tbsp. chili powder

1 tsp. garlic powder

Optional: 1 tsp. cayenne pepper

1/2 tsp. sea salt

Steps to Make It

Note: while there are multiple steps to this recipe, these bbq chicken thighs are broken down into workable categories to help you better plan for cooking.

Make the Marinade

Gather the ingredients.

Pat the chicken thighs dry with a paper towel.

In a large bowl, whisk together 1/2 cup olive oil, 3 tablespoons white vinegar, 1 tablespoon salt, white sugar, red pepper flakes, and 2 teaspoons sea salt.

Place chicken thighs in a resealable plastic bag.

Pour marinade over top, seal bag, and turn to coat. Refrigerate for two to six hours.

Make the Barbecue Sauce

Gather the ingredients.

Prepare the sauce by combining ketchup, 1/4 cup white vinegar, brown sugar, sweet paprika, 1 tablespoon olive oil, chili powder, garlic powder, optional cayenne pepper, and 1/2 teaspoon sea salt in a saucepan.

Simmer over low heat for 15 minutes stirring occasionally.

Remove sauce from heat and allow to cool for 10 minutes and then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce back to room temperature before finishing the recipe, but do not boil or overheat it.

Grill the Chicken

Heat a grill over medium-low heat (about 300 F/150 C).

Remove chicken from marinade, discard remaining marinade, and place chicken thighs on heated grill.

Cook for about 30 minutes with the lid down, turning occasionally.

As the chicken nears doneness, begin brushing sauce over the surface every 5 minutes until chicken is done and the sauce has cooked down to a sticky consistency. Remember, chicken is done when the meat has reached an internal temperature of 165 F/74 C. Make sure to test more than one piece for consistency.

Once cooked through, remove from heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.  

Serve with your favorite sides.  

Stir-Fried Beef and Bok Choy with Ginger

Prep Time: 20 minutes   Cook Time: 10 minutes   Servings: 4

Winter produces the crispest, crunchiest cabbages of the year, and bok choy is no exception. Pair it with thinly sliced flank steak, and season with a few simple but bold seasonings. Serve this quick and hearty stir-fry with wide rice noodles or steamed brown rice, if you like.

Ingredients:

2 Tbs. dry sherry

1 Tbs. soy sauce

1/2 tsp. Asian chile paste

1 lb. (500 g) baby bok choy

2 tsp. peanut oil

2 garlic cloves, minced

1 Tbs. grated peeled fresh ginger

1 lb. (500 g) flank steak, thinly sliced across the grain

Directions:

In a small bowl, stir together the sherry, soy sauce and chile paste. Cut the bok choy lengthwise into halves or quarters, depending on size.

In a wok or a large fry pan over high heat, warm 1 1/2 tsp. of the oil. Add the bok choy and stir-fry just until crisp-tender, 3 to 4 minutes. Transfer to a bowl.

Warm the remaining 1/2 tsp. oil in the wok. Add the garlic and ginger and stir-fry until fragrant but not browned, 15 to 30 seconds. Add the beef and cook, stirring, just until no longer pink, about 2 minutes.

Return the bok choy to the wok, add the sherry mixture and cook until heated through, about 1 minute. Serve immediately. Serves 4.

Recipe on williams-sonoma.com

Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012).

Lemon Herb Couscous Salad

PREP 10mins COOK 10mins TOTAL 20mins           Makes approximately 8 (1 cup) servings

We love this light couscous salad — it doubles as a side, can be the main event or works well topped with grilled chicken or shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy nuts, and raisins, this is certainly one of our favorites. You can even make it ahead of time.  

YOU WILL NEED

·         1 1/2 cups dried Israeli couscous, also called pearl couscous

·         Salt and fresh ground black pepper

·         1/4 cup extra-virgin olive oil

·         1 teaspoon Dijon mustard

·         1/2 teaspoon honey

·         1 teaspoon finely grated lemon zest

·         2 to 4 tablespoons fresh squeezed lemon juice, depending on taste

·         1 medium English cucumber, diced

·         1 large tomato, diced

·         1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint

·         1/4 cup chopped walnuts, toasted

·         1/4 cup raisins, we love golden raisins

DIRECTIONS

Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.

While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.

Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

ADAM AND JOANNE'S TIPS

·         If you cannot find Israeli Couscous, you may substitute with a small pasta shape such as orzo or use regular couscous.

·         To toast walnuts, add to a dry pan over medium heat. Cook, stirring frequently until the nuts turn golden brown and become fragrant, 5 to 10 minutes.

·         Make-Ahead: This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors marry and mingle, making for an even more delicious salad. If you are planning to make a day or two ahead of time, keep the tomatoes and walnuts separate until you’re ready to serve. This way they will remain crisp.

NUTRITION PER SERVING: Serving Size 1 cup / Calories 219 / Protein 5 g / Carbohydrate 29 g / Dietary Fiber 2 g / Total Sugars 4 g / Total Fat 9 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 160 mg