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1½ teaspoons Dijon mustard

1 tablespoon red-wine vinegar

1 teaspoon fresh lemon juice

Freshly ground pepper

2 cups drained jarred or canned large white beans, such as large lima beans or gigande beans

2 ounces baby spinach (about 2 cups)

1. Preheat the oven to 375°F. Toss together broccoli, half the garlic, 2 teaspoons oil, and ¼ teaspoon salt, and arrange on a rimmed baking sheet. Roast until broccoli is just tender, 15 to 20 minutes. Transfer to a plate; let cool completely.

2. Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining ¼ teaspoon salt, and 1 teaspoon oil. Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes. Transfer to a plate; let cool completely.

3. Whisk mustard, vinegar, and lemon juice in a small bowl. Whisk in remaining 2 teaspoons oil; season with pepper.

4. Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. The salad can be refrigerated in an airtight container up to 8 hours.

FIT TO EAT RECIPE PER SERVING: 253 CALORIES, 1 G SATURATED FAT, 5 G UNSATURATED FAT, 0 MG CHOLESTEROL, 38 G CARBOHYDRATE, 700 MG SODIUM, 14 G PROTEIN, 14 G FIBER

sandwiches

AND

savory pies

asian salad wraps

MAKES 18

To julienne the vegetables, cut them into thin matchstick-size pieces using a sharp knife or a mandoline. Refrigerate them in an airtight container until ready to use, up to 3 hours.

¼ cup plus 3 tablespoons hoisin sauce

¼ cup fresh lime juice

3 tablespoons soy sauce

3 tablespoons toasted sesame seeds

2 tablespoons mild Asian chile oil

1 tablespoon Asian fish sauce

1 tablespoon packed light-brown sugar

4 ounces thin, dried rice stick noodles

2 tablespoons fresh cilantro leaves, coarsely chopped

18 round rice-paper wrappers (6 inches in diameter)

1 head green-leaf lettuce, leaves separated, inner stalks of leaves cut out

½ small red bell pepper, julienned

½ small yellow bell pepper, julienned

1 small jícama (about 12 ounces), peeled and julienned

2 medium carrots, peeled and julienned

1 package (3½ ounces) enoki mushrooms

3½ ounces pea shoots (about 2 cups), trimmed

18 fresh chives

1. Whisk together the hoisin sauce, lime juice, soy sauce, toasted sesame seeds, Asian chile oil, fish sauce, and brown sugar in a medium bowl.

2. Cook the noodles according to package instructions; drain. Combine the noodles, hoisin mixture, and cilantro in a large bowl; toss. Let stand at room temperature, tossing occasionally, 15 minutes.

3. Soak 1 rice-paper wrapper in a bowl of hot water until softened, 30 seconds to 1½ minutes. Lay the wrapper flat on a paper towel or a piece of parchment paper. Cover with another paper towel or piece of parchment paper. Repeat with 2 more wrappers. Lay the wrappers flat on a clean work surface.

4. Place 1 lettuce leaf (or part of a leaf) on top of 1 wrapper so the top edge of the leaf extends over the top edge of the wrapper. Top with a mix of bell peppers, jícama, carrots, mushrooms, and pea shoots. Place a small amount of the marinated noodles on top of the vegetables.

5. Fold the bottom two-thirds of the wrapper up over the filling. Fold 1 side over the filling and roll up tightly, being careful not to tear the wrapper. Gently tie a chive around the middle of the wrap to hold it together. Transfer to a large platter; cover with a damp paper towel. Repeat with the remaining wrappers and filling, working 3 at a time.

6. Refrigerate in an airtight container (or store in a chilled cooler) up to 2 hours until ready to serve.

herbed egg salad in pitas

SERVES 4

12 hard-cooked eggs, peeled, cut into ¼-inch dice

½ cup mayonnaise

2 teaspoons finely chopped fresh dill

2 teaspoons finely chopped fresh tarragon leaves

1 teaspoon finely chopped fresh chives

2 scallions, white parts only, finely chopped

Zest of 1 lemon

2 teaspoons drained capers, rinsed

Coarse salt and freshly ground pepper

4 pita breads

1. Gently stir together the eggs, mayonnaise, dill, tarragon, chives, scallions, lemon