Barley Salad

Ingredients
1 cup barley
3 cups water
2 tablespoons olive oil
3 tablespoons red wine vinegar
salt and black pepper to taste
1 cup grape tomatoes
1 cup peeled, diced cucumber
¼ cup fresh basil, chopped
½ cup diced red onion

Directions
Bring 3 cups water to a boil in a saucepan and remove from heat. Stir in barley and return to heat. Return to a boil, reduce heat and cover, simmering for 30-40 minutes. Barley will be done when it is tender, but still chewy. Drain remaining liquid and return the barley to the pan. Cover and allow the barley to steam, off the burner, for about 10 minutes.

Meanwhile, mix the olive oil, red wine vinegar, salt and pepper. When the barley has steamed, dress it with the olive oil mixture. (Dressing the grain while it is hot will allow it to absorb more of the vinaigrette.)

Refrigerate overnight, or until completely cool. Add grape tomatoes, cucumber, basil and red onion and toss. Adjust seasonings.

Six servings, each serving providing one teaspoon of healthy oil.

Minted Zucchini-Cherry Tomato Saute

Stirring in the mint at the end of the cooking time prevents it from turning black.

Ingredients
1 tsp olive oil
3 medium zucchini, diced
1 medium garlic clove(s), minced
1 cup cherry tomato(es), or about 10, halved
1/4 tsp table salt
1/8 tsp black pepper
2 Tbsp mint leaves, chopped

Instructions
In a large nonstick skillet, heat the oil. Sauté zucchini and garlic until zucchini is tender-crisp, 1-2 minutes. Stir in tomatoes, salt and pepper; sauté until tomatoes are heated through, about 1 minute. Remove from heat; stir in mint.

Green Bean Salad

Ingredients
12 oz. fresh green beans, trimmed
1/3 cup fresh parsley, coarsely chopped
4 green onions, sliced
2 stalks celery, chopped
2 tbsp olive oil
2 tbsp lime juice

Directions
In a 2-qt microwave safe dish, add green beans and 2 tbsp water. Cover and microwave on high for 5 minutes, stirring halfway through cooking.

Drain, rinse with cold water, and drain again. Transfer to a serving dish. Toss with parsley, green onions, celery, oil, and lime juice.

Cover and let stand for :30. Sprinkle with salt and pepper; squeeze lime wedges over top. Makes 4 servings.

Cool Lemony Couscous Salad

Ingredients
1 c. dry couscous
1 c. very cold water

Put couscous in water, let stand while you prepare other ingredients, about 10-15 minutes.

1 c. frozen peas, lightly cooked and chilled
1 green onion, sliced thinly (I use a lot more than one)
1/2 c. chopped Italian parsley
1/2 c. chopped cilantro (you can use 1 c. of either of these if you prefer, or regular parsley, too--I like using all cilantro)
1 lemon (juice and zest)
1 tsp. olive oil
salt and pepper to taste

Directions
Mix all ingredients well with a fork. Best to let rest a couple of hours for flavors to marry. Serve cold or at room temperature, both are great. For a more filling side dish, or for a main course, add a can of drained chick peas and/or cold grilled chicken.

Summer Squash Medley

Ingredients
1 tsp olive oil
3 medium zucchini or yellow squash or both, cut into semi-circles
1/2 onion, chopped
3 cloves garlic, peeled and chopped
2 medium tomatoes, chopped (I used canned)
1 cup corn kernels
2 jalapeños, chopped (seeded & deveined)
3 tbsp lime juice
1/2 cup fresh cilantro (chopped)
1/2 tsp cumin
1/2 tsp salt
1 tsp black pepper

Directions
Heat olive oil in a large skillet over medium heat.

Add the zucchini and/or yellow squash, onion, and garlic. Stir frequently for 4-5 minutes.

Stir in the rest of the ingredients. Lower heat and simmer for 5-6 minutes, stirring occasionally.

Cover skillet and allow the dish to rest 5-10 minutes before serving.

Chicken and Chickpea Stew (Middle Eastern)

Ingredients
1 sprays cooking spray
1/2 cup onion(s) (sliced)
1 small garlic clove(s) (minced)
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
1/8 tsp ground cumin
1/8 tsp red pepper flakes (crushed)
1 cup canned diced tomatoes
1/2 cup fat-free chicken broth
3 oz cooked skinless, boneless chicken thigh
1/4 cup canned chickpeas (drained and rinsed)

Instructions
Coat a medium-size pot with cooking spray; heat over medium-high heat.

Add onion and garlic and sauté for 5 minutes, stirring frequently.

Add salt, pepper, cinnamon, cumin and red pepper flakes; sauté for 30 seconds more.

Add remaining ingredients and simmer for 10 minutes.

(INGREDIENT SWAP OPTIONS: Make this dish vegetarian! Use vegetable broth instead of chicken broth, leave out the chicken thigh and add an extra 1/4 cup of chickpeas instead. Then top the stew with a tablespoon of fat-free plain yogurt just before serving.)