dijon cider vinagrette

makes 1/2 cup (enough for salad for 4)

1 tbsp dijon mustard
2 tbsp apple cider vinegar
juice of 1/2 lemon
1/4 cup olive oil
garlic salt and pepper to taste

Whisk all ingredients together just before serving.

spicy salmon cakes

These salmon cakes are made just like crabcakes, and are a great use-up for leftover salmon. Serve over a bed of greens tossed with vinagrette for a light supper.

serves 2

1/2 pound cooked skinless salmon fillets, cut into 1/2-inch pieces
1 (6-inch) pita round or 1 slice firm white sandwich bread, torn into small pieces
4 tbsp light mayonnaise
1 large egg, lightly beaten
4 dashes cumin
4 dashes cayenne pepper or chili powder
6 dashes garlic salt
1 tablespoon lemon juice (juice of 1/2 lemon)
1 tablespoons olive oil

Mix together salmon, pita, mayonnaise, egg, spices, and lemon juice and form into 2 cakes. Heat oil in a large skillet over medium-high heat until it shimmers. Cook salmon cakes, turning over once, until golden and just cooked through, 6 to 7 minutes total.

kathy's tabouli

I have tried tabouli (or tabouleh) at every greek and middle eastern restaurant I've ever eaten at. This, by far, is the best, and not just because it's my mom's recipe! Even if it's only two of you, make the full recipe. It's even better the next day.

serves 6

2 bunches parsley (curly, not italian flat leaf), rinsed and stems cut off
1 large tomato, seeded and cut into chunks
1 bunch scallions, rinsed, trimmed, and cut into chunks
2 cups bulghur wheat (find it with the wild rice and couscous, could be called Tabouli mix)
juice of 1 lemon (1/3 cup)
1/3 cup extra virgin olive oil
salt and pepper to taste

Cook bulghur according to package directions and place in refrigerator to cool. Make sure parsley is as dry as possible, then place in food processor and process until well chopped, but not finely chopped. Remove and place in a large bowl. Place tomato in the processor and chop, add to parsley. Place scallions in processor and chop, add to mixture. Add cooled bulghur wheat, lemon juice, and olive oil to salad, toss to combine. Season to taste with salt and pepper.

poached eggs with quinoa and turkey sausage hash

This dish makes a terrific brunch or satisfying dinner. Quinoa is high in protein, so this would be a complete meal even if you wanted to leave out the turkey sausage.

serves 2

1/2 cup quinoa
1 fresh italian turkey sausage
2 eggs
1.5 cups chopped, washed mustard greens (or spinach)
1 roma tomato, chopped
1 cup sliced cremini (baby bella) mushrooms
1 garlic clove, chopped
1/2 cup parmesan cheese
2 tbsp olive oil

Cook quinoa according to package directions and keep warm. Heat olive oil in a large skillet over medium-high heat. When oil is hot, remove turkey sausage from casing and add to pan, crumbling with a spoon as it cooks. When sausage is cooked through, add greens, mushrooms, garlic, and tomato to pan. Season with salt and pepper and cook until greens are wilted and mushrooms are lightly browned. Add quinoa and parmesan to pan and mix to combine.

While veggies cook, Heat 1/2 cup water in a small saucepan and bring to a boil. Reduce to a simmer (very few bubbles). Gently add eggs to pan and cover. Cook eggs until yolk appears clouded over and remove from heat. Serve eggs over hash.

turkey sausage and veggie pizza

This fast weeknight dinner takes under 30 minutes, including baking time. If you want to cut it down even further, cook the toppings earlier in the day when you have time and refrigerate until you're ready to bake the pizza. I only use 1 sausage for 2 people to keep it light, but you can use 2 if you like.

Serves 2

1 pre-made whole wheat pizza crust (such as Boboli)
1 fresh (not smoked) turkey italian sausage
2 cups chopped, washed mustard greens or spinach
1 cup sliced cremini (baby bella) mushrooms
1 chopped roma tomato
1.5 cups shredded part-skim mozzarella cheese
1/2 cup shredded or grated parmesan cheese
1 tbsp garlic salt
1 tsp red pepper flakes
olive oil

Pre-heat oven according to package directions. Heat 2 tbsp olive oil in a large skillet over medium-high heat. When oil is hot, remove sausage from casing and add to pan, breaking up with spatula as it cooks. When sausage is cooked through, add mushrooms, greens, and tomato and season with garlic salt and red pepper. Cook until vegetables are lightly browned and moisture is evaporated, about 7 minutes. Remove from heat.

Sprinkle 1 cup mozzarella evenly over pizza crust, leaving 1 inch border around edge. Distribute sausage and veggie mixture over pizza, then top with remaining mozzarella and parmesan. Bake according to package directions.

spinach and strawberry salads with chicken

the sweet-tart flavor of balsamic vinegar pulls together the salad's vegetables and sweet strawberries. Adding pre-cooked chicken makes it a meal.

serves 2

2 cooked chicken breasts, cubed
4 cups baby spinach, washed and dried
1/2 cucumber, seeded and sliced
6 large strawberries, stemmed and sliced
1/4 cup balsamic vinegar
1/4 cup olive oil
salt and pepper

whisk vinegar and oil together in a large bowl. Add strawberries and allow to marinate for 5 minutes. Add spinach, chicken, and cucumber to strawberries and toss together. Season with salt and pepper to taste and serve.

mixed berries with limoncello and mint

Limoncello is a lemony italian liqueur that adds elegance to a simple fruit salad. If you don't have any limoncello or prefer not to cook with alcohol, you can substitute with 2 tbsp lemon juice and 1 tbsp sugar.

serves 6

2 cups sliced strawberries
1 cup raspberries
1 cup blueberries
1 cup blackberries
3 tbsp limoncello
2 tbsp fresh mint, finely chopped

Gently mix all ingredients in a large bowl. Refrigerate for at least 1 hour before serving, to allow flavors to combine.

cranberry and blue cheese endive spears

Super simple and delicious - the most time consuming part is laying the endive spears out on a platter! Endive look like mini heads of romaine lettuce, with sturdy leaves that hold up great as scoops for appetizers.

makes 2 dozen spears

4 heads endive (not curly)
1 cup craisins
1 cup blue cheese crumbles
1 cup chopped walnuts
2 tbsp dijon mustard
3 tbsp olive oil
1 tbsp red wine vinegar
salt and pepper to taste

Trim end of endive so outer leaves can be carefully removed. Continue trimming end until only the core (smallest leaves) remain. Gently wash and dry endive spears and chop core to be used as filling. In a mixing bowl, whisk together mustard, oil, and vinegar. Add chopped endive, craisings, cheese, and walnuts and gently toss to combine. Lay endive spears out on a platter and fill each spear with 1 tbsp of filling. Serve at room temperature.

arugula parmesan salad

So simple it's practically instant. Arugula wilts quickly, so don't toss it with the vinaigrette until just before serving.

Serves 6

2 bags prewashed baby arugula
3 oz chunk of parmesan cheese
juice of a lemon
3 tbsp olive oil
salt and pepper

Whisk lemon juice and oil together in a large bowl. Immediately before serving, toss arugula in vinagrette and pile on salad plates. Top with curls of parmesan cheese.

grilled pizza salads

Serves 4 (4 personal pizzas)

1 pizza dough (from pizza parlor or grocery store)
3 thick slices pancetta (italian uncured bacon), cubed
1/2 cup crumbled blue cheese
4 handfuls (about 8 oz) arugula
4 scallions, thinly sliced
cherry or grape tomatoes, halved (as many as you like)
cucumber, peeled and cut to your liking
perfect vinaigrette

Prepare a grill to 350 degrees (charcoal) or medium-high (gas). Cook pancetta in a skillet over medium heat until crisp. Remove from heat and drain on paper towels. Toss arugula, tomatoes, cucumbers, and scallions together with vinaigrette.

Cut pizza dough into 4 (entrée) or 10 equal-sized pieces and roll out on a floured surface until ¼ inch thick. Poke holes with a fork in dough, leaving a ½ inch edge with no holes (to make the crust).Brush both sides of dough with olive oil and place on grill. Grill one side for 5-10 minutes or until grill marks form and dough puffs up, then turn over and top with pancetta and blue cheese. Continue to grill until blue cheese is slightly melted, about 3-4 minutes. Remove from heat and allow to cool slightly. Just before serving, slice each pizza into fourths and top with 1/4 of salad mixture.

spicy bean dip

From where I'm standing, this dip has it all - it's fasty and easy (ready in just five minutes thanks to the food processor), healthy (low fat with plenty of filling protein), and delicious (garlic! spice!) Serve with veggies, pita, crackers, whatever you've got.

Makes 2 cups

1 can garbanzo beans (chickpeas), drained
1 can black beans, drained
1 clove garlic
1/2 medium yellow onion, peeled and halved
1/4 cup extra virgin olive oil
2 tbsp lime or lemon juice
chili powder or hot sauce to taste


Combine ingredients (except oil) in a food processor and puree until smooth. Stream in olive oil while processor is running. Adjust salt and spice seasoning to taste. Serve at room temperature.

spaghetti with proscuitto and arugula

You can't beat this for a healthy, fast weeknight dinner. Thin slices of proscuitto add just a small amount of meat to the dish, but their flavor carries throughout every bite. There's nothing to cook besides boiling the pasta, as the heat from the cooked spaghetti will heat the other ingredients.

serves 4

1 package spaghetti (or other long pasta)
4 thin slices proscuitto, sliced horizontally into thin strips
2 cups arugula
1 cup grated parmesan
2 tbsp olive oil
salt and pepper to taste (you probably won't need any salt)

Boil pasta according to package directions and drain. In a large bowl, toss with remaining ingredients and serve.

poached grouper

Poaching is a great, healthy method for making tender fish. The trick is to keep the poaching liquid to a bare simmer so as not to make the fish tough. Grouper's a nice, thick white fish, but this would work just as well with a thinner fish like tilapia, just be sure to keep an eye on the heat so the fillet doesn't break apart during cooking.

serves 4

1 cup white wine
1 cup low sodium chicken stock
1 lemon, sliced
2 tbsp capers
1 large garlic clove, chopped
1 tsp red pepper flakes
1 tbsp butter
4 grouper fillets (or other fish)

Add first 7 ingredients to a large saucepan and bring to a boil. Lower to a bare simmer and add fish. Cover and poach until fish is cooked through. Remove fish and bring poaching liquid back up to a boil. Boil until reduced to a thin sauce consistency and serve with fish.

modern kimchi

No one makes kimchi like Virginia's mother, Mama Lee, but this is a satisfying imitation when I get a craving. My family loves it as a spicy side dish with steamed rice and asian barbecue.

Makes 4 cups

4 cups bagged cole slaw mix
2 garlic cloves, minced
2 tbsp sriracha sauce
4 tbsp rice wine vinegar
2 tsp soy sauce
3 tbsp sesame oil

Mix all ingredients together and refrigerate for at least 2 hours before serving, to allow flavors to blend.

Pasta with turkey sausage and greens

Turkey sausage lends great flavor and filling protein, and a few cups of healthful greens make this one-pot dish a complete meal - all in the time it takes the pasta to boil.

Serves 4

1 lb corkscrew or rotini pasta
3-4 turkey italian sausages (sweet or spicy, as you prefer), casings removed
4 handfuls turnip or mustard greens, washed and roughly chopped
2 garlic cloves, minced
1/2 cup grated parmesan cheese, plus extra for passing at the table
2 tbsp. extra virgin olive oil

Boil pasta per package directions. In a large saucepan, heat olive oil over medium-high heat. When oil is hot, add sausage and brown, breaking it up into crumbles as it cooks. When sausage is cooked through, add garlic. Sautee for a minute, then add greens a handful at a time, allowing the first handful to cook down so the next one fits in the pan. When pasta is cooked to al dente, remove from water and place in pan with sausage mixture, do not drain first (pasta water will create the sauce). Toss pasta, sausage mixture, and parmesan cheese together in the pan to combine. Season to taste with salt and pepper, if desired. Serve immediately with extra cheese.

avocado and peach salsa

I like this salsa with peaches, but you could just as easily make it with mango if you prefer. Choose unripe peaches to get a mildly sweet taste and nice crunchy texture.

makes 2 cups

2 ripe Hass avocados, diced (click here to learn an easy technique)
2 firm, unripe peaches, cored and diced
juice of 2 limes
1/2 bunch of fresh cilantro, chopped
4-5 green onions, chopped (white and light green parts)
2 tbsp olive oil
kosher salt
pepper

Combine first six ingredients in a bowl, mixing gently so as not to smash avocado. Season to taste with salt and pepper. Allow salsa to sit, refrigerated, for at least 20 minutes to allow flavors to combine. Do not allow to sit longer than 1 hour or avocado will turn brown (it will still taste the same, just won't look as nice!)

fish tacos

This recipe uses grouper, but any mild, white fish will work. Modern Grill Rub makes an appearance here, proving its versatility beyond the grill.

Serves 4-6

2-3 lbs grouper filets (defrosted if frozen; about 6-8 oz per person)
1/2 cup modern grill rub
canola oil
1 package corn tortillas (2-3 per person)
2 cups avocado and peach salsa
lime wedges

Season grouper liberally with grill rub and allow to marinate, refrigerated, for at least 10 minutes but up to 2 hours. Heat a large frying pan over medium high heat, coat bottom of pan with canola oil. When oil is hot (drop a bit of water in the pan, if it immediately evaporates, it's hot enough) place grouper in pan. Do not overcrowd pan.

Cook grouper, in batches, approximately 2-3 minutes per side, depending on thickness of filet. Do not move fish once it's in the pan to allow crust to form. Remove from heat and cover with foil to keep warm.

Heat stack of tortillas in microwave for 30 seconds , wrapped in paper towel to prevent drying. Serve grouper, tortillas, and salsa together.

modern sesame noodles

I love lo mein and sesame noodles, but can't eat them as often as I'd like because they're both so oily and fattening! I created this recipe in the midst of a desperate craving for lo mein, and was really pleased with the healthy, delicious results!

Serves 4

1/2 box linguine (whole wheat preferred)
3 cups frozen broccoli or asian blend vegetables
2 boneless, skinless chicken breasts, sliced thinly
1 cup soy sauce
2 tbsp chili sauce, such as Sriracha
2 tbsp garlic, finely chopped
1 tsp peanut butter
1 tsp canola oil
1 tsp sesame oil
sesame seeds (optional)
3 chopped green onions (white and green parts)

Boil linguini according to package directions. Meanwhile, heat canola oil in a large skillet over high heat. When oil is hot, add chicken breast and stir fry. When chicken is almost cooked, add vegetables, garlic, soy sauce, chili sauce, sesame oil, and peanut butter. Toss for 5-10 minutes or until vegetables are cooked and sauce is thick. Remove from heat and toss with sesame seeds and green onion.

chicken stuffed shells

To make stuffed shells healthier, I replace the traditional cheese and ground beef filling with vegetables, chicken, and just a bit of cheese. It's a terrific use-up for extra veggies that are past their prime - feel free to use any you have around. You could also omit the chicken to make it a vegetarian dish.

1 box (12 oz) jumbo shells
2 cups diced zucchini
1 cup frozen chopped spinach
1/2 cup chopped mushrooms
3 cloves garlic, chopped
2 cups shredded cooked chicken
1 cup low-fat ricotta cheese
1 cup low-fat mozzarella cheese
1/2 cup parmesan cheese
1 jar of your favorite tomato sauce
1 tsp olive oil

Preheat oven to 350 degrees. Boil shells according to package instructions. Heat a large skillet over medium high heat and add the olive oil. Add vegetables and garlic and season with salt and pepper. Cook for 10 minutes, stirring occasionally. Remove from heat and let cool.

Mix chicken, vegetable mixture, and ricotta together in a bowl. Season to taste with salt and pepper. Pour enough tomato sauce in the bottom of a large baking dish to cover thinly. Fill each shell with the filling and place in a single layer in the baking dish. Pour remaining tomato sauce over the shells and sprinkle the mozzarella and parmesan over the top. Bake, uncovered, for 20-35 minutes or until cheese is lightly browned and bubbling.

stuffed shells

serves 4

1 lb large pasta shells
1 lb ground turkey breast
1 jar marinara sauce
1 package frozen spinach, thawed and squeezed to remove as much water as possible
½ onion, chopped
2 garlic cloves, minced
8 oz low fat ricotta cheese
1 cup shredded parmesan cheese
1 tbsp oregano
1 shake nutmeg
Salt and pepper to taste

Preheat oven to 350 degrees. Cook shells according to package directions and toss with a small amount of oil after draining to prevent sticking. In a large pan, heat 2 tbsp olive oil over medium heat. Add onions, garlic, spinach, nutmeg, and oregano and cook until onions are translucent and most water is evaporated. Remove from heat. In a mixing bowl, combine turkey, onion mixture, ricotta, parmesan, and salt and pepper to taste. Stuff shells with 1-2 tbsp of turkey mixture and place, opening down, in a baking dish. Pour marinara over shells and sprinkle with remaining parmesan. Bake for 20 minutes.