Recipe: GRILLED SHIITAKE SALAD

1/2 pound linguine pasta
8 shiitake mushrooms
1 each red and yellow bell pepper, cored, seeded and cut into slices
2 large scallions, trimmed and cut into pieces
1 tbs peanut oil
1/4 tsp salt
1/4 tsp pepper
1/4 cup soy sauce
2 tbs rice vinegar
2 tsp sesame oil
1 tsp sugar
6 cups mixed red and green leaf lettuce

Cook pasta following package directions. Drain and rinse briefly under cold water. Heat a outdoor grill or stovetop grill. Place mushrooms, peppers and scallions in a bowl. Toss with oil and season with salt and pepper. Grill vegetables 3 min. per side. In a bowl, whisk soy sauce, vinegar, sesame oil and sugar. Place pasta and vegetables in a large bowl, toss with dressing.

SPOON VEGETABLE MIXTURE OVER GREENS AND SERVE IMMEDIATELY.

Makes 4 servings.

Recipe: THAI BEEF SALAD

2 cloves garlic, minced
1 tbs grated ginger
1/2 cup lime juice
1/4 tsp red pepper flakes
4 tsp light brown sugar
2 tsp kosher salt
2 pounds flank steak
1/2 pound green beans, trimmed
1 tbs soy sauce
1 1/2 tsp fish sauce
3 tbs vegetable oil
1 head lettuce
1/4 of a pineapple sliced into pieces
1 cup cherry tomatoes, halved
1/3 of a seedless cucumber, sliced
1/4 cup sliced scallions

Stir together garlic, ginger, 3 tbs lime juice, pepper flakes, 2 tsp sugar and salt. Pour over steak in a oven proof dish, coating both sides. Marinate in refrigerator 20 min. Bring a pot of salted water to a boil. Add green beans and cook until tender. Immediately, submerge in a bowl of ice water to cool. Drain and set aside.

FOR THE DRESSING---Whisk together 5 tbs lime juice, soy sauce, 2 tsp sugar, fish sauce and oil. Transfer to a serving bowl.

Heat broiler. Broil steak turning once, 5 min. per side or until desired doneness. Remove from oven and let rest 5 min. Arrange lettuce leaves on a large platter with green beans, pineapple, tomatoes, cucumbers and scallions. Slice steak across the grain and place on platter. SERVE WITH DRESSING ON THE SIDE.

Makes 8 servings.

Recipe: GARDEN PASTA SALAD

1/2 pkg rotini pasta, uncooked
2 cups broccoli florets
1 cup sliced carrots
3/4 cup mayonnaise
2 tbs white wine vinegar
1 tbs Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, minced
1/2 cup chopped red bell pepper
1/3 cup chopped onion

Cook pasta according to package directions, adding broccoli and carrots to pasta cooking water during last 2 min. Drain pasta and vegetables, rinse with cold water. In bowl, stir together mayonnaise, vinegar, mustard, salt, pepper and garlic. Add pasta, broccoli, carrots, red pepper and onion, toss to coat well.

COVER, REFRIGERATE OR SERVE IMMEDIATELY.

Makes 8 servings.

Recipe: HEIRLOOM TOMATO SALAD

4 large eggs
1/3 cup olive oil
4 tbs sherry vinegar
1/2 tsp salt
1/8 tsp pepper
4 cups mixed salad greens
2 shallots, sliced thin
5 heirloom tomatoes, cored, seeded and cut into wedges
2 cups croutons

1. Place eggs in a saucepan and add cold water to cover. Bring to a boil. Cover and turn off heat. Allow to stand 12 min. Run under cold water and peel. Cut into quarters.
2. In a bowl, whisk together oil, vinegar, 1/4 tsp salt and pepper.
3. Arrange salad greens and shallots on salad plates or a platter. Drizzle with 1/4 cup dressing. Sprinkle tomato wedges with remaining salt. Arrange tomatoes, egg slices and croutons on top.

TO SERVE---DRIZZLE WITH REMAINING DRESSING.

Makes 4 servings.

Recipe: WARM CHICKPEA SALAD

1 stalk broccoli, trimmed
6 tbs olive oil
1 small sweet onion, chopped
2 tbs minced ginger
2 tbs minced garlic
1 tsp whole cumin seeds
1/2 tsp salt
1/8 tsp pepper
15 1/2 oz can chickpeas (garbanzo beans), drained and rinsed
1 yellow pepper, seeded, chopped
2 tbs rice wine vinegar
2 tsp honey
2 tbs water
3 cups arugula (greens)

1. Cut broccoli stalk into 1/4" coins, cut top into bite size pieces. Steam until tender. Set aside.
2. Place oil in a skillet and heat. Add onion, ginger, garlic and cumin, cook 3 min. or until onion is softened. Add salt, pepper and chickpeas and cook 3 min. Stir in yellow pepper and broccoli and remove from the heat.
3. Stir in vinegar, honey and water. Place arugula in a bowl and spoon warm chickpea mixture on top.

TOSS LIGHTLY AND SERVE.

Makes 4 servings.

Recipe - HEIRLOOM TOMATO SALAD

4 large eggs
1/3 cup olive oil
4 tbs sherry vinegar
1/2 tsp salt
1/8 tsp pepper
4 cups mixed salad greens
2 shallots, sliced thin
5 heirloom tomatoes, cored, seeded and cut into wedges
2 cups croutons

1. Place eggs in a saucepan and add cold water to cover. Bring to a boil. Cover and turn off heat. Allow to stand 12 min. Run under cold water and peel. Cut into quarters.
2. In a bowl, whisk together oil, vinegar, 1/4 tsp salt and pepper.
3. Arrange salad greens and shallots on salad plates or a platter. Drizzle with 1/4 cup dressing. Sprinkle tomato wedges with remaining salt. Arrange tomatoes, egg slices and croutons on top.

TO SERVE---DRIZZLE WITH REMAINING DRESSING.

Makes 4 servings.