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the corn and stir-fry for another minute. Stir in the rice. When the rice is hot, mix in the soy sauce and the cooked eggs. Serve immediately.

serving & menu ideas

Round out this simple Asian supper with Spicy Tofu and a Pineapple Ginger Shake.

lemony couscous with chickpeas

This elegant herbed couscous is a lemon lover’s delight. We like it best made with all of the herbs. The flavor develops beautifully overnight in the refrigerator.

SERVES 4 TO 6

TIME: 20 MINUTES

1½ cups couscous

½ teaspoon salt

2½ cups boiling water

2 lemons

¼ cup olive oil

1 14-ounce can of chickpeas, rinsed and drained

1 cup chopped black olives

ONE OR MORE:

• 2 tablespoons minced fresh dill

• ½ cup finely chopped fresh parsley

• ½ cup finely chopped scallions

• ½ cup minced fresh mint

• ½ cup chopped toasted almonds

Put the couscous and salt in a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels and juice the lemons. Stir together the lemon zest, ¼ cup of juice, and the olive oil.

Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon and oil mixture, and the herbs and toss well. Add more salt to taste. Serve at room temperature or chilled. Top with the toasted almonds just before serving.

INGREDIENT NOTE Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea (1 teabag) when you add the water to the dry couscous.

serving & menu ideas

We like Peppercorn Citrus Marinated Feta on this salad and steamed artichokes with Gremolata Butter or Herbed Aioli on the side.

quinoa & vegetable pilaf

Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. Here we combine it with vegetables and herbs for a quick and well-rounded meal. Cooking quinoa in broth makes a big difference in flavor.

SERVES 4

TIME: 30 MINUTES

1½ cups raw quinoa

2¼ cups vegetable broth

1 teaspoon dried thyme

1 onion, diced

2 garlic cloves, minced or pressed

1 tablespoon olive oil

2 carrots, peeled and diced

1 bell pepper, seeded and diced

1 cup fresh or frozen green peas

1 tomato, diced

½ teaspoon salt

¼ teaspoon black pepper

grated Parmesan, Cheddar, or feta cheese (optional)

Thoroughly rinse and drain the quinoa in a fine mesh strainer (rinsing removes the residue of the grain’s bitter coating). In a covered saucepan on high heat, bring the quinoa, broth, and thyme to a boil. Reduce the heat to low and simmer covered until all the liquid is absorbed, 15 to 20 minutes. Fluff with a fork. Cover and set aside.

While the quinoa cooks, sauté the onion and garlic in the oil in a skillet on medium-high heat for 3 or 4 minutes, until softened. Add the carrots and sauté for 3 or 4 minutes, stirring occasionally and covering the skillet, if necessary, to prevent sticking. Add the bell pepper and peas and sauté just until they are hot, a couple of minutes. Stir in the tomato, salt, and pepper, cover, and remove from the heat.

When both the quinoa and vegetables are done, combine them. Add salt to taste. Serve topped with cheese if you wish.

INGREDIENT NOTES Use different vegetables, such as asparagus, green beans, celery, and mushrooms—just be sure there are several colors and about 4 to 5 cups total.

Vary the herb—try dill, tarragon, or rosemary.

serving & menu ideas

Serve with Lemon Herb Tofu, corn on the cob with one of our toppings, or Broccoli Tomato Salad.

kasha & orzo with portabellas

We were happy to discover that orzo and kasha can be cooked together. When we added the rich flavor and texture of portabellas and walnuts, we knew we had a winner.

SERVES 4

TIME: 35 MINUTES

3 cups chopped onions

2 large portabella mushrooms or 10 ounces cremini mushrooms, chopped

2 tablespoons olive oil

2 garlic cloves, minced or pressed

½ teaspoon dried thyme (2 teaspoons chopped fresh)

½ teaspoon salt

1 egg