Mediterranean Potato Salad

Ingredients

pounds red potatoes
Kosher salt
1/3 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1 1/2 cups pitted Calamata olives, roughly chopped
1/3 cup finely chopped red onion
Freshly ground pepper
2 tablespoons chopped flat leaf parsley

Cooking Methods

1. In a large saucepan, cover the potatoes with 1 inch of water and add 1 tablespoon of salt. Cover with a lid and bring to a boil, then uncover, reduce the heat and simmer until the potatoes are easily pierced with a knife, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch chunks, slip the skins off and place the potatoes in a large nonreactive (stainless-steel, glass or plastic) bowl.

2. In a small bowl, whisk together the olive oil, vinegar, olives and onion. Season to taste with salt and pepper. Add the olive vinaigrette and the parsley to the potatoes and toss well. Serve warm or at room temperature.

Yield: 4 servings

Cranberry and Herb Turkey Burgers

Ingredients

6 tablespoons whole wheat couscous
1/2 cup boiling water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 stalk celery, minced
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup dried cranberries, finely chopped
1 pound 93%-lean ground turkey

Cooking Methods

1. Place couscous in a large bowl. Pour in boiling water, stir and set aside until the water is absorbed, about 5 minutes. If grilling the burgers, preheat grill to medium-high.

2. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, for 1 minute. Add celery; cook, stirring, until softened, about 3 minutes. Add thyme, sage, salt and pepper; cook until fragrant, about 20 seconds more. Transfer the mixture to the bowl with the couscous, add cranberries and stir to combine. Let cool for 5 minutes. Add turkey and stir until combined; do not overmix. Form the mixture into 6 patties.

4. To cook on the stovetop: Coat a large nonstick skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the patties, reduce heat to medium, and cook for 4 minutes. Turn and cook on the other side for 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 4 minutes more. (An instant-read thermometer inserted in the center should read 165 degrees F.) To grill: Oil the grill rack (see Tip) and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them. Serve immediately.

Yield: 6 servings

Turkey and Balsamic Onion Quesadillas

Ingredients

1 small red onion, thinly sliced
1/4 cup balsamic vinegar
4 (10 inch) whole wheat tortillas
1 cup shredded sharp Cheddar cheese
8 slices deli turkey, preferably smoked

Cooking Method:

1. Combine onion and vinegar in a bowl; let marinate for 5 minutes. Drain, reserving the vinegar for another use, such as salad dressing.

2. Place 2 tortillas in a large nonstick skillet over medium-high heat (they will overlap); warm for about 45 seconds, then flip. Pull the tortillas up the edges of the pan so they are no longer overlapping. Working on one half of each tortilla, sprinkle one-fourth of the cheese, cover with 2 slices of turkey and top with one-fourth of the onion. Fold the tortillas in half, press gently with a spatula to flatten and cook until the cheese starts to melt, about 2 minutes. Flip and continue cooking until the second side is golden, 1 to 2 minutes more. Transfer to a plate and cover with foil to keep warm. Make two more quesadillas with the remaining ingredients. Serve warm.

Yield: 4 servings

Panzanella

A Tuscan classic, the success of this dish depends on two important ingredients – fresh tomatoes and crusty breads that are at least 3 days old.

Ingredients
1 clove garlic, halved
125g crusty bread (e.g. baguette), thickly sliced, crust removed
2 cups plum tomatoes, chopped
185g skimmed-milk mozzarella cheese, diced
2 tablespoons chopped, fresh flat-leaf parsley
1 tablespoon capers, rinsed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 anchovy fillets, mashed
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Method
Preheat oven to 190°C. Rub half clove of garlic on all sides of the bread and cut into cubes. Place cubes on a non-stick baking sheet and bake 7 minutes, or until crisp. In a large bowl, combine tomatoes, cheese, parsley, capers and baked bread cubes. In a small jar with a tight-fitting lid or small bowl, combine vinegar, oil, anchovies, salt and pepper. Cover and shake well or blend with a wire whisk until emulsified. Pour over tomato mixture and toss to combine.