Whipped Cauliflower

This is a light and healthy alternative to mashed potatoes. It's super easy to make and absolutely delicious- carnivorous husband-approved!

1 head of cauliflower
1-2 tablespoons butter or alternative (Earth Balance works well)
1/3 cup of milk (or soy milk)
salt and pepper

Directions:
1. Steam the cauliflower for 20 minutes or until completely tender
2. Blend steamed cauliflower, milk, butter and S&P in a bowl with a hand blender until somewhat smooth

*I like to serve with a poached egg hidden in the middle to add some protein. Pop the egg and mix it up!

Vietnamese Shredded Mango Salad

3 tbsp fish sauce
2 tbsp freshly squeezed lime juice
2 tbsp water
½ tsp chili-garlic sauce (optional)
2 ½ cups shredded mango
½ cup shredded carrots
2 tbsp chopped mint
2 tbsp chopped cilantro
3 tbsp chopped roasted and salted peanuts

Serves 4

1. In a medium bowl, combine fish sauce, lime juice, water and chili-garlic and stir well.

2. Add mango, carrots and mint. Toss well and let stand for 15 minutes.

3. Top with chopped peanuts and cilantro and serve at room temperature.

Farro and Pine Nut Tabbouleh

SELF | July 2010

by Merritt Watts and Chef Max Mackissock
The Squeaky Bean in Denver, Colorado

Yield: Makes 4 servings 1 cup farro (found at gourmet stores) 2 large heirloom tomatoes 1 small cucumber 1 clove garlic, finely chopped 1/2 small red onion, cut into 1/2-inch pieces 2 tablespoons pine nuts 1 cup canned chickpeas, rinsed and drained 3 tablespoons extra-virgin olive oil Juice from 1 lemon 3/4 cup chopped fresh parsley 1/2 small jalapeño chile, seeded and finely chopped Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving. Per serving: 367 calories, 14.3 g fat, 1.8 g saturated, 52 g carbohydrates, 7.5 g fiber, 12.7 g protein