Cold Cucumber and Watercress Soup
This classic French soup gets its body from the silkiness of the pured cucumbers and its kick from the peppery watercress. This soup becomes more flavorful as time passes, so don't hesitate to make it 24 to 48 hours in advance. SERVES 4 TO 6 AS A FIRST COURSE 2...
Chilled Summer Borscht
There seem to be as many versions of borscht as there are species of plants. I like cold borscht to be smooth and spicy and topped with sour cream. My husband looks forward to this soup each summer, and so in our house this recipe serves only two! SERVES 6 AS A FIRST...
Cauliflower and Pasta Soup
A thick, rich soup that doesn't demand much time to prepare. This soup is an exception to the soup rule in that it should not be prepared well in advance because the cauliflower and macaroni risk being overcooked and becoming mushy. Serve with a good whole-grain bread...
Wild Rice and Artichoke Salad
Wild rice, though very tasty, is also very expensive, so I save it for special occasions and stretch it a bit by cooking it with brown rice. Although this salad does not take a lot of time to prepare, you should cook the rice in the morning or the night before so it...
Tomatoes Stuffed with White Beans and Pesto
Creamy-textured white beans cloaked in fragrant pesto are offset by the welcome acidity of juicy tomatoes. Use perfectly fresh ripe summer tomatoes that are both flavorful and tender for this dish. SERVES 4 16-ounce can white beans (Great Northern or navy), drained...
Tabbouleh
Traditional tabbouleh is more like a parsley and mint salad with a little bulgur thrown in. I prefer to let the bulgur dominate and have the herbs play a supporting role. This nutritious and substantial salad has just the right balance to me. SERVES 6 TO 8 1ВЅ cupsВ...
Marinated Pasta and Vegetable Salad
I like the mixture of whole wheat and white pasta in this salad; the whole wheat rotini adds extra flavor and nutrients. You could substitute all white rotini with successful results, but I don't recommend using all whole wheat because its flavor is too strong....
Curried Rice Salad with Apples and Cashews
This is a stunning, beautifully colored salad served on contrasting spinach leaves and topped with toasted coconut. It would make a wonderful luncheon, dinner, or buffet dish. SERVES 4 1ВЅ cups brown rice, cooked and well chilled (about 4 cups cooked) в…“ cup raisins...
Cold Sesame Noodles with Broccoli and Cashews
This is my version of the traditional Chinese dish. Because it is so rich and satisfying, I prefer to serve it as a main course as one would serve other pasta salads. SERVES 4 1 bunch broccoli, florets only, cut into small pieces 12 ounces thin spaghetti or vermicelli...
Summer Fruit Salad
A luscious fruit salad that develops a beautiful rosy color as it sits. You can improvise, but I have found this to be the best combination of fruits. It is great for dessert, breakfast, or a light lunch. SAUCE 2 cups plain yogurt 3 tablespoons honey Вѕ teaspoon...
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