Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes(15)

Summer Garden Wheatberry Salad

Wheatberries are a hearty, fiber-rich grain that have a chewy, satisfying bite. If wheatberries are unavailable, you can substitute barley, brown rice or wild rice, cooked according to package directions.

Serves 6

1 cup wheatberries

3 cups water, plus extra as needed

3 tablespoons extra-virgin olive oil

3 tablespoons sherry or red-wine vinegar

1 small cucumber, peeled, seeded and diced

½ pint cherry tomatoes, halved

1 teaspoon salt

1 small shallot, minced

½ cup black olives, chopped

½ cup fresh Italian parsley, chopped

1 cup goat cheese (about 4 ounces), crumbled

1. In a medium saucepan, combine wheatberries with 3 cups water. Bring to a boil; reduce heat and simmer 45 minutes until soft but still chewy, adding water as needed. Drain; scrape into a large bowl, toss with oil and vinegar and let cool.

2. Set a colander in the sink; add cucumber, tomatoes, and salt; toss to coat. Let stand 15 minutes.

3. Add drained cucumber and tomatoes, shallots, olives and parsley to the wheatberries in the bowl. Fold in goat cheese; season with salt.

TIP: For best flavor, toss wheatberries with oil and vinegar while still warm.

SUMMER

Memorial Day Chicken Salad

This is a perfect no-cook meal for a busy night. Ingredient amounts given are guidelines—feel free to alter them as you assemble the salad.

Serves 2

¼ cup mayonnaise, or as much as desired

1 tablespoon fresh lemon juice

1 cup cooked chicken, chopped

¼ cup cheddar cheese, shredded

2 tablespoons pecans, chopped

1 small carrot, shredded

2 tablespoons fresh chives, chopped

Salt and black pepper

2 big handfuls baby salad greens

1. In a medium bowl, whisk mayonnaise and lemon juice until combined. Fold in chicken, cheese, pecans, carrots and chives. Season with salt and pepper.

2. Line two serving plates with salad greens; mound chicken salad on the greens.

TIP: Chives and scallions are often used in salads because they are milder members of the onion family.

SUMMER

Curried Chicken Salad

If you’ve got leftover chicken, or you pick up a rotisserie chicken at the market, you can assemble this deli-style salad in just a few minutes.

Serves 2

¼ cup mayonnaise

2 tablespoons plain yogurt or sour cream

1 tablespoon fresh lemon or lime juice

1 teaspoon curry powder

¼ teaspoon ground cumin

2 cooked chicken breast halves, shredded

2 scallions, thinly sliced

Salt and black pepper

2 cups chopped crisp lettuce, such as romaine

½ cup sugar snap peas, halved and blanched

1 cup red grapes, halved

⅓ cup cashews, coarsely chopped

1. In a medium bowl, whisk mayonnaise, yogurt, lemon juice, curry and cumin. Fold in shredded chicken and scallions. Season with salt and pepper.

2. Line 2 serving plates with lettuce, peas and grapes. Add a scoop of chicken salad to each plate; garnish with cashews.

TIP: To blanch snap peas, add them to a pot of boiling water for 2 minutes, drain and rinse them in cool water.

SUMMER

Caramelized Onion, White Bean and Wilted Arugula Crostini

Cooking onions for a long time over low heat brings out their sweetness, which is a perfect complement to mellow beans and sharp arugula. Serve with a crisp green salad for a light supper.

Serves 4

3 tablespoons pine nuts

2 tablespoons olive oil, divided

2 large yellow onions, thinly sliced

Salt and black pepper

2 teaspoons fresh rosemary, chopped

1 can (15 ounces) white kidney or cannellini beans, drained and rinsed

3 cups (about 2½ ounces) baby arugula leaves

4 thick slices whole-grain bread

1. Warm a large nonstick skillet over low heat. Add pine nuts; toast 1 minute, until lightly browned, stirring. Remove pine nuts from the skillet.

2. Warm 1 tablespoon of the oil in the same skillet over medium-low heat. Add onions; cook 5 minutes, stirring. Reduce heat to very low; cover pot and let cook 25 minutes, until onions are very tender and golden, stirring often. Season with salt, pepper and rosemary. Increase heat to medium; stir in beans and arugula. Cook until beans are warmed through and arugula wilts, stirring. Add a tablespoon or two of water if the mixture becomes too sticky.

3. Meanwhile, preheat oven to 350°F. Place bread slices on a baking sheet, brush with the remaining tablespoon of oil and bake 10 minutes, until toasted. Top each toast with some of the onion mixture; garnish with toasted pine nuts.

TIP: When caramelizing onions, keep the heat very low and keep stirring. You want the onions to be a light golden brown, not burned. Drizzle in a bit more oil if onions are overbrowning.

SUMMER

SUMMER

Ten-Minute Crisp Chopped Salad

Vibrant, crunchy and super-healthy, this salad works as a light dinner or a quick side dish.

Serves 4

1 medium cucumber, peeled, halved, seeded and finely diced

1½ cups halved cherry or pear tomatoes (about ¾ of a pint container)

Salt and black pepper

3 tablespoons extra-virgin olive oil

2 tablespoons white-wine vinegar

1 small clove garlic, minced