Ancient Grain & Kale Salad with Heirloom Tomato Dressing
Millet has a mild, corn-like flavor and fluffy texture that’s perfect for hearty grain bowls. The quick-cooking ancient grain is rich in iron, B-complex vitamins and calcium. If you can’t find it, just double the quinoa. Tuscan kale is much more tender and sweet than common curly kale, which makes it a great candidate for enjoying raw.
1 bunch Tuscan or Lacinato kale (about 8 oz), stems and thick ribs removed and leaves thinly sliced crosswise
1 15-oz BPA-free can unsalted black beans, drained and rinsed
1/4 red onion, finely chopped
1/4 cup chopped fresh cilantro
4 oz queso blanco cheese, crumbled, optional (TIP:If you can't find queso blanco, feta is a great substitute. Use a little less as it tends to be saltier.)
In a saucepan, bring quinoa, millet, ¼ tsp salt and 2 cups water to a boil. Reduce heat to medium-low, cover and cook until tender, about 15 minutes. Remove from heat; fluff with a fork and stir in corn kernels. Cover and let stand for 5 minutes. Scrape onto a large rimmed baking sheet, spreading in even layer. Set aside to cool to room temperature.
Meanwhile, in a large bowl, whisk together vinegar, oil, coriander, cumin, chile powder and remaining 3/4 tsp salt. Stir in tomatoes and juices.
To tomato mixture, add quinoa mixture, kale, beans, onion and cilantro and toss. Sprinkle with cheese (if using).
Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.
Juicy peach breaks down into a luscious sweet sauce for chicken thighs in this rustic dish. To easily peel the peach, score an X in the bottom of the fruit and blanch it in a saucepan of boiling water until the skin begins to loosen, about 30 seconds. Transfer the peach to a bowl of ice water to chill; use a paring knife to peel away skin.
Coconut milk and fresh basil lend Thai-inspired taste to this all-American classic. Simmering the corn cobs with the broth after you remove the kernels is the secret for adding tons of flavor at no extra cost! To toast the coconut flakes, simply add them to a dry skillet on medium heat, stirring occasionally, until golden.