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½ small head radicchio (about 8 ounces), thinly sliced

3 ounces Parmesan cheese, shaved with a vegetable peeler into 1-inch-thick strips

1. In a large bowl, whisk together the lemon juice, herbs, salt, and ½ teaspoon pepper. Whisk in the oil. Reserve 1 tablespoon dressing; set aside. Add the mushrooms to the remaining dressing, and toss to combine. Set aside.

2. Toss together the arugula, radicchio, and reserved dressing. Arrange on a large platter. Top with the mushroom mixture. Sprinkle with the Parmesan cheese, and drizzle with oil. Season with pepper.

cucumber salad with radish and dill

SERVES 4 TO 6

This salad tastes best up to 1 hour after making it. To make ahead store the salad components separately (up to 3 hours), and toss before serving.

1 English cucumber or 3 Kirby cucumbers, halved lengthwise, seeded, and thinly sliced

4 large radishes (about 6 ounces), thinly sliced

Zest of 1 lemon, plus 2 tablespoons fresh lemon juice (1 lemon total)

6 ounces feta cheese, coarsely crumbled (about 1½ cups)

2 tablespoons white-wine vinegar

1 tablespoon finely chopped fresh dill, plus more, torn, for garnish

½ teaspoon sugar

1 garlic clove, crushed with the flat side of a large knife

Coarse salt and freshly ground pepper

¼ cup plus 1 tablespoon olive oil

1. Put the cucumber, radishes, and lemon zest in a medium bowl. Add the cheese.

2. Make the vinaigrette: Whisk together the lemon juice, vinegar, dill, sugar, and garlic in another medium bowl; season with salt and pepper. Whisk until the sugar has dissolved. Whisk in the oil in a slow, steady stream until emulsified.

3. Add the vinaigrette to the cucumber mixture; toss well. Garnish with the dill. Discard the garlic clove before serving. Refrigerate the salad in an airtight container up to 1 hour.

quinoa and apple salad with curry dressing

SERVES 4

¼ cup raw whole almonds

1 cup white quinoa

1 teaspoon honey

1 tablespoon finely chopped shallot

1 teaspoon curry powder

¼ teaspoon coarse salt

2 tablespoons fresh lemon juice

Freshly ground pepper

2 tablespoons extra-virgin olive oil

2 tablespoons dried currants

1 small McIntosh apple, cut into 1/8-inch-thick wedges

¼ cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

1. Preheat the oven to 375°F. Spread the almonds on a rimmed baking sheet; toast in the oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop the nuts.

2. Rinse the quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add the quinoa; return to a boil. Stir the quinoa, cover, and reduce heat. Simmer until the quinoa is tender but still chewy, about 15 minutes. Fluff the quinoa with a fork; let cool.

3. Whisk together the honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until the dressing is emulsified. Add the quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

FIT TO EAT RECIPE PER SERVING: 304 CALORIES, 14 G FAT, 0 MG CHOLESTEROL, 38 G CARBOHYDRATE, 154 MG SODIUM, 8 G PROTEIN, 5 G FIBER

QUINOA

Although only recently becoming popular in the United States, quinoa (pronounced KEEN-wah) has been grown and enjoyed in South America for centuries. There are plenty of good reasons to incorporate quinoa into your own diet. For one thing, it is incredibly healthful. Quinoa is an excellent source of protein that provides all the essential amino acids usually found only in animal proteins; it also offers iron, calcium, B vitamins, and vitamin E. Preparing quinoa is quick and easy. It takes less time to cook than long-grain rice, and is almost as versatile in its uses.

Quinoa, which is actually the seed of the quinoa plant, is available in white and red varieties. Both are equally nutritious, but the red seeds have a slightly nuttier flavor (and are a bit harder to find). The seeds are tiny, but the kernels become light and fluffy during cooking, expanding to four times