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Now grill the tofu. Preheat a cast-iron grill or skillet over medium-high heat.

Spray the grill with nonstick cooking spray and grill the tofu on each side for about 4 minutes, or until grill marks appear. If using a pan, spray it with cooking spray and cook the tofu for 3 minutes on each side. Add the excess marinade to the noodles.

TIP

To get the timing right, let me break it down:

• Put on the water to boil.

• Make the dressing, marinade the tofu.

• Make the gremolata.

• Cook the noodles.

• Prep the veggies.

• Drain the noodles.

• Assemble the salad.

• Grill the tofu.

• Assemble the servings!

To serve: Scoop the noodles into six pretty bowls. Wedge two or three tofu pieces on the side of each bowl. Sprinkle with the gremolata and serve with lime wedges and extra chili garlic sauce.

Catalan Couscous Salad with Pears

SERVES 4 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 20 MINUTES

PER SERVING

(¼ RECIPE):

Calories: 45

Calories from fat: 25

Total fat: 2.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 4 g

Fiber: 1 g

Sugars: 2 g

Protein: 2 g

Cholesterol: 0 mg

Sodium: 470 mg

Vitamin A: 20%

Vitamin C: 60%

Calcium: 2%

Iron: 2%

Inspired by Romesco sauce, the classic Catalan sauce of roasted red peppers and toasted nuts, this salad translation is divine tossed with whole wheat couscous and crisp, tart pears. Baby spinach adds some green and completes the scene. Toast the almonds for the dressing and the salad at the same time.

⅓ cup slivered almonds

2 cup cooked whole wheat couscous, cooled

4 cups baby spinach

1 thinly sliced Anjou pear (or any ripe pear)

1 recipe Romesco Dressing (recipe follows)

First toast the almonds. Preheat a small, heavy-bottomed pan over medium heat. Toss in the almonds and toast them, stirring often, for about 5 minutes. They should be varying shades of toasty brown and smell nutty and delicious.

In a large mixing bowl, toss together the couscous, spinach, and pears. Add the dressing and toss to coat. Divide among four plates and top with the toasted almonds.

Romesco Dressing

SERVES 4 • ACTIVE TIME: 10 MINUTES • TOTAL TIME: 10 MINUTES

You can’t really go wrong with toasted almonds. I love the backdrop the almonds give this dressing; you can really taste them with every luscious bite.

PER SERVING

(¼ CUP):

Calories: 220

Calories from fat: 60

Total fat: 7 g

Saturated fat: 0.5 g

Trans fat: 0 g

Total carb: 32 g

Fiber: 6 g

Sugars: 6 g

Protein: 8 g

Cholesterol: 0 mg

Sodium: 520 mg

Vitamin A: 90%

Vitamin C: 90%

Calcium: 10%

Iron: 15%

3 tablespoons slivered almonds, toasted (see toasting

directions, page 47)

2 tablespoons chopped shallot

¼ cup roasted red pepper from ajar, or 1 roasted red bell pepper,

seeded and peeled (page 200)

½ cup water

3 tablespoons red wine vinegar

1 teaspoon Dijon mustard

½ teaspoon agave

¾ teaspoon salt

A few pinches of freshly ground black pepper

Pulse the almonds and shallot in a food processor, just to get them chopped up. Add the remaining ingredients and blend until relatively smooth. Taste for seasoning. Keep refrigerated and chilled in a tightly sealed container until ready to use, for up to 5 days.

Trattoria Pasta Salad with White Beans

SERVES 6 • ACTIVE TIME: 20 MINUTES • TOTAL TIME: 30 MINUTES

PER SERVING

(⅙ RECIPE):

Calories: 290

Calories from fat: 45

Total fat: 5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 52 g

Fiber: 8 g

Sugars: 6 g

Protein: 10 g

Cholesterol: 0 mg

Sodium: 480 mg

Vitamin A: 15%

Vitamin C: 35%

Calcium: 8%

Iron: 15%

Option: ½ cup of

toasted walnuts adds

65 calories, 6 grams

of fat, 0.5 grams of

saturated fat, and

1 gram of fiber.

Forget that tired old pasta salad Aunt Gertrude brings to the family reunions—this salad is where it’s at! No mayo required. The Sun-dried Tomato-Walnut Dressing gives up plenty of flavor, beans keep you stuffed, and arugula gives you that trattoria feel. So tell Aunt Gertrude she’s fired, but