Watermelon with mint and lime

Total time: 10 minutes, plus chilling time

Servings: 6


Note: Adapted from recipe by Teresa Fanucchi in "A Place at the Table"


Ingredients:
6 cups (about 3/4 pound) seedless watermelon cubes, from about 1/4 seedless watermelon (rind removed)
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
Juice of two limes


Directions:
In a large bowl, toss the watermelon cubes with the mint, olive oil and lime juice. Chill the salad for at least 1 hour before serving.


Nutritional Information:
Each serving: 70 calories; 1 gram protein; 13 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 10 grams sugar; 2 mg. sodium.

Quinoa lentil salad with tomatoes

Total time: 50 minutes, plus cooling and chilling times

Servings: 6


Ingredients:
1 cup French green or brown lentils, sorted and rinsed
Salt and pepper
1/4 cup white wine vinegar or cider vinegar, plus more for drizzling
1 cup quinoa, rinsed and strained
1/2 cup olive oil, plus more for drizzling
1 large garlic clove, minced
1/4 cup chopped fresh mint
1/4 cup fresh parsley
2 cups cherry or other little tomatoes, halved


Directions:
1. Place the lentils in a large saucepan and fill with water to cover by 2 inches. Simmer until tender, about 20 minutes, then drain the lentils and transfer them to a medium bowl. Season the lentils with one-fourth teaspoon salt and several grinds of pepper and drizzle over about 1 tablespoon of vinegar. Taste the lentils, and adjust the seasoning or vinegar, or both, if desired. Set aside the lentils to cool, stirring occasionally.
2. In a large saucepan, combine the rinsed quinoa with 2 cups water and bring to a boil over high heat. Cover the pot and reduce heat to a gentle simmer, cooking until the grain is soft and translucent, about 15 to 20 minutes. The water should be absorbed; if not entirely absorbed, drain any excess. Remove from heat and fluff the quinoa with a fork. Transfer the quinoa to a large bowl, drizzle about 2 tablespoons of oil on the grain and stir gently.
3. In a small bowl, whisk together the garlic, one-fourth cup vinegar, one-half cup olive oil, one-fourth teaspoon salt and one-eighth teaspoon pepper. Taste and add additional seasoning if desired.
4. Stir the cooled lentils in with the quinoa in the large bowl. Stir in the dressing, then cover and chill the salad for at least 1 hour.
5. Just before serving, stir in the mint, parsley and tomatoes and check the seasoning. Drizzle with a bit more vinegar and oil.


Nutritional Information:
Each serving: 387 calories; 13 grams protein; 40 grams carbohydrates; 10 grams fiber; 20 grams fat; 3 grams saturated fat; 0 cholesterol; 3 grams sugar; 202 mg. sodium.

Chilled yellow squash soup with fresh dill

Total time: 1 hour, 15 minutes, plus chilling time


Servings: 6 to 8


Note: Adapted from a recipe by Teresa Fanucchi in "A Place at the Table"


Ingredients:
2 large leeks, white and pale green parts only
2 tablespoons olive oil
2 pounds yellow crookneck squash or golden zucchini, chopped
1 quart vegetable broth, more if desired
Salt and white pepper
2 tablespoons fresh dill, chopped, plus a little more for garnish
1/2 cup plain yogurt or sour cream
1 teaspoon lemon zest


Directions:
1. Clean the leeks. Coarsely chop the white and pale green parts of leeks. Submerge the leeks in water to remove any sandy soil. Rinse well in a colander, and shake to remove any moisture.
2. In a medium soup pot, heat the olive oil over medium heat. Add the leeks and cook until softened, about 5 minutes, stirring frequently. Add the squash and broth. Season lightly with one-fourth teaspoon salt and one-eighth teaspoon white pepper. Stir in the fresh dill. Bring the soup to a boil, then reduce the heat to a very gentle simmer and continue cooking, with the lid ajar, until the vegetables are tender, about 20 minutes.
3. Remove from heat and set the soup aside for about 30 minutes to give the flavors time to marry. Purée the soup using a blender (this will need to be done in batches, filling the blender no more than two-thirds full, and being very careful if the liquid is still hot). The soup can also be blended using an immersion blender. Add additional broth if desired to thin the soup to preferred thickness.
4.Transfer the soup to a covered storage container and refrigerate until chilled, at least 3 hours, preferably overnight. This makes about 6 cups soup.
5. In a small bowl, combine the yogurt with the lemon zest and a pinch of salt. Serve each bowl of soup with a dollop of the yogurt mixture.


Nutritional Information:
Each of 8 servings: 86 calories; 3 grams protein; 10 grams carbohydrates; 2 grams fiber; 4 grams fat; 1 gram saturated fat; 1 mg. cholesterol; 6 grams sugar; 338 mg. sodium.