Ingredients

• 2 small eggplants, (about 1 pound total)
• 3/4 teaspoon kosher salt, divided
• Olive oil cooking spray
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 small plum tomato, diced
• 1 small clove garlic, chopped
• 1 1/2 teaspoons smoked paprika**
• 3 cups mixed baby salad greens
• 2 ounces Manchego cheese, cut into thin curls with a vegetable peeler

Preparation

1. Preheat grill to medium.
2. Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
3. Blot the eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill the eggplant, flipping halfway through, until soft and browned on both sides, 9 to 11 minutes total.
4. Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
5. Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.

**If you can’t find smoked paprika, substitute Hungarian paprika—the grilled eggplant brings some smoke to the salad on its own.

Ingredients:
1 clove garlic (grated)
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon raspberry vinegar
1 tablespoon balsamic vinegar
2 tablespoon olive oil
1 5 ounce bag baby spinach
2 handfuls strawberries (sliced)
1 avocado (peeled, pitted, sliced)
1 handful fresh peas (optional)
1 handful blue cheese (crumbled) [Optional]
1 handful pecans (chopped)

Directions:
1. Mix the garlic, honey, mustard, vinegar and oil.
2. Assemble the salad and toss with the dressing.

(Source: closetcooking.com)

Ingredients:
1 cup cherry tomatoes (sliced in half)
1 teaspoon olive oil
salt and pepper to taste
1 handful asparagus (trimmed)
1 zucchini (sliced thinly)
1 teaspoon olive oil
1/2 pound halloumi (sliced 1/4 inch thick)**
1/2 lemon (juice)
2 tablespoons basil pesto
1 tablespoon olive oil
1/2 lemon (juice)
2 handfuls spinach

Directions:
1. Toss the tomatoes in the olive oil, salt and pepper and place skin side down on a baking sheet.
2. Roast the tomatoes in a preheated 400F oven for 10-15 minutes.
3. Blanch the asparagus in boiling water and then rinse in cold water to stop the cooking process.
4. Toss the zucchini and asparagus in the olive oil, salt and pepper to coat.
5. Grill the zucchini and asparagus until they have nice grill marked, about 1-3 minutes.
6. Brush the olive oil onto the gill and grill the halloumi cheese.
7. Pour the lemon juice onto the halloumi.
8. Mix the pesto, olive oil and lemon juice in a bowl.
9. Toss everything together.

**Halluomi is a cheese that is a mixture of goats’ and sheeps’ milk and sometimes cows’ milk as well. If you want this to be vegan simply nix the cheese or substitute with vegan friendly

(Source: closetcooking.com)

Quick and Easy White Bean Salad Recipe

(Source: kalynskitchen.com)

Ingredients

• 3 vine-ripe tomatoes, 1/4-inch thick slices
• 1 pound fresh mozzarella, 1/4-inch thick slices
• 20 to 30 leaves (about 1 bunch) fresh basil
• Extra-virgin olive oil, for drizzling
• Coarse salt and pepper

Directions

(Source: foodnetwork.com)

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 2 cups (1 can) cooked black beans. If using canned beans, drain and rinse well
• 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
• 2 garlic cloves, minced, OR 1 tsp garlic powder
• 1/2 cup chopped celery
• 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
• 1 cup chopped fresh yellow or green beans
• 1/2 cup red pepper, diced
• 1/2 cup green pepper, diced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 medium ripe tomato
• 1 cup chopped cucumber
• 1/4 cup sliced olives
• 2 Tbsp chopped fresh cilantro or basil
• 1/4 cup chopped scallions

Dressing:

• 3 Tbsp freshly squeezed lime juice (juice of 1 lime)
• 2 Tbsp olive oil
• 1/2 tsp salt
• Fresh ground pepper

Directions:

1. The quinoa can be made ahead of time and refrigerated
2. Rinse quinoa and drain through a large fine mesh strainer
3. Place in a 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
4. Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes
5. Remove from heat and allow to sit 5 minutes covered
6. Fluff quinoa gently with a fork and set aside to cool
7. If using canned beans, drain, rinse and set aside to drain
8. Sauté jalapeno, fresh garlic, in 1 tsp olive oil until garlic is slightly browned
9. Add the celery, carrot, green beans, green & red peppers and sauté 5 minutes
10. Add the cumin and coriander, cook and stir 2 minutes
11. Blend dressing ingredients with a whisk or shake in a jar
12. Add quinoa, black beans, sautéed veggies, tomatoes, cucumber, fresh minced cilantro or basil, scallions, to a large bowl
13. Pour on dressing and stir gently to combine. Adjust salt and pepper to taste
14. Serve quinoa salad warm, or cover and chill

(Source: savvyvegetarian.com)