Chopped Rainbow Salad Bowls with Peanut Sauce

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Chopped Rainbow Salad Bowls with Peanut Sauce

Chopped Rainbow Salad Bowls with Peanut Sauce

Make good use of crunchy and colorful seasonal produce in these meal-prep-friendly vegetable bowls. With just 30 minutes of prep, you get four healthy lunches that are ready to grab-and-go. We use bulgur, which cooks faster and is higher in fiber than brown rice, but you could swap in quinoa (or any hearty whole grain). Feel free to add chopped cooked chicken, shrimp or tofu for extra protein.

Ingredients

  • Salad Bowls
  • 4 cups shredded napa or green cabbage
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 2 cups cooked bulgur (see Tip)
  • 1 red bell pepper, chopped
  • 4 medium carrots, peeled and chopped
  • 1 yellow bell pepper, chopped
  • 1 medium cucumber, chopped
  • 1 cup canned whole beets, chopped
  • 2 tablespoons sesame seeds
  • Peanut Sauce
  • ½ cup smooth natural peanut butter
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 clove garlic, minced























Preparation

  1. Combine cabbage, mint and basil in a large bowl. Divide the mixture among 4 single-serving lidded containers. Top each with ½ cup cooked bulgur and equal parts of red bell pepper, carrots, yellow bell pepper, cucumber, beets and sesame seeds.
  2. Whisk peanut butter, soy sauce, water, vinegar, honey and garlic in a small bowl. Divide the peanut sauce among 4 small lidded containers and refrigerate.
  3. Seal the salad containers and refrigerate for up to 4 days. Dress with peanut sauce just before serving.

Caprese Turkey Burgers


Caprese Turkey Burgers

Ingredients

  • 1 pound lean ground turkey
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces fresh mozzarella, sliced into 4 pieces
  • ¼ cup mayonnaise
  • ¼ cup chopped basil plus ⅓ cup basil leaves, divided
  • 8 slices tomato (from 2 tomatoes)
  • 1 teaspoon balsamic vinegar
  • 4 whole-wheat buns, toasted




































Preparation

  1. Combine turkey, Italian seasoning, garlic powder, salt, pepper and crushed red pepper in a medium bowl. Form into 4 equal patties, about 4 inches in diameter.
  2. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the burgers. Cook for 4 minutes. Turn over and top each with a mozzarella slice. Cover and cook until an instant-read thermometer reaches 165°F, another 3 or 4 minutes.
  3. Meanwhile, stir mayonnaise and chopped basil together in a small bowl. Place tomato slices on a plate and drizzle with vinegar.
  4. Spread about 1 tablespoon of the mayonnaise mixture on the bottom of each bun. Top with a burger, two tomato slices and some basil leaves.

  6. Tomato Tart

  7. Tomato Tart

Cornmeal gives the crust for this healthy heirloom tomato tart great flavor and a pleasant crumbly texture.

Ingredients

  • 1⅓ cups all-purpose flour
  • ½ cup cornmeal
  • 2 teaspoons baking powder
  • 2½ tablespoons unsalted butter, softened
  • 1 cup reduced-fat plain Greek yogurt, divided
  • 1 large egg
  • 1 cup shredded Cheddar cheese
  • ½ cup mayonnaise
  • 2 teaspoons sugar
  • ½ teaspoon grated lemon zest
  • 1 teaspoon ground pepper, divided
  • 1 pound heirloom tomatoes
  • ¼ teaspoon flaky sea salt
  • Fresh basil leaves for garnish





































Preparation

  1. Preheat oven to 400°F.
  2. Place flour, cornmeal and baking powder in a stand mixer fitted with the paddle attachment. Beat on low speed just until combined. Add butter and ½ cup yogurt. Beat until mixed, 2 to 3 minutes. Press the dough into the bottom and up the sides of a 9-inch tart pan with removable bottom. Top with parchment paper and pie weights.
  3. Bake the crust for 15 minutes. Remove the parchment and weights, and continue baking until the crust is golden brown and the bottom is set, about 10 minutes more. Let cool completely on a wire rack, about 30 minutes.
  4. Mix the remaining ½ cup yogurt, egg, Cheddar, mayonnaise, sugar, lemon zest and ½ teaspoon pepper in a medium bowl until smooth. Spread evenly in the cooled crust. Slice tomatoes ⅜-inch-thick and pat dry with paper towels. Arrange on top of the filling.
  5. Bake the tart until the filling is set, 25 to 30 minutes.
  6. Turn on the broiler and broil the tart until the top is lightly browned, 2 to 3 minutes. Let cool on a wire rack for 10 minutes. Remove the pan sides. Sprinkle the top with salt and the remaining ½ teaspoon pepper. Garnish with basil, if desired. Cut into 6 wedges.
  • Equipment: 9-inch tart pan with removable bottom, parchment paper, pie weights

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