Roast-Beef-Lettuce-WrapsROAST BEEF LETTUCE WRAPS
ACTIVE: 15 MIN/TOTAL: 15 MIN
SERVES 4

1/4 cup rice vinegar
1 Tbsp honey
Kosher salt and pepper
1 large shallot, finely chopped
1 Tbsp finely grated ginger
1 head Boston or Bibb lettuce, leaves seperated
3/4 lb thinly sliced roast beef, torn into 2-in. pieces
2 plums, thinly sliced
1 small seedless cucumber, halved lengthwise and thinly sliced
1 large carrot, cut into matchsticks
1/2 cup fresh mint leaves


1 In a small bowl, whisk together the vinegar, honey, 1/2 tsp salt and 1/4 tsp pepper; stir in the shallot and ginger.
2 Fill the lettuce leaves with the roast beef, plums, cucumber, carrot and mint. Serve with the vinaigrette for drizzling.

PER SERVING: 160 CAL, 3 G FAT (2 G SAT FAT), 38 MG CHOL, 966 MG SOD, 19 G PRO, 18 G CAR, 3 G FIBER

SERVING TIP Instead of lettuce wraps, make a cold noodle salad: Place one 8-oz package rice noodles in a large bowl, cover them with warm tap water and let them soak until soft, about 30 minutes. Drain and toss with all the ingredients except the lettuce.


CHICKPEA, ORANGE AND TOMATO SALADChickpea-Orange-and-Tomato-
ACTIVE: 15 MIN/TOTAL: 15 MIN
SERVES 4

1 navel orange
1 cup couscous
1 lb cherry tomatoes, halved
1 15-oz can chickpeas, rinsed
1/2 small sweet onion, thinly sliced
1/2 cup pitted green olives, halved
1 Tbsp olive oil
Kosher salt and pepper


1 Grate 2 tsp orange zest into a medium bowl. Add the couscous and toss to combine. Add 1 cup tap water, cover and let stand for 12 minutes; fluff with a fork.

2 Meanwhile, cut away the peel and pith of the orange. Working over a large bowl, cut out the segmwnts, adding them to the bowl as you go. Squeeze the juice of the remaining membrane into the bowl.

3 Add the tomatoes, chickpeas, onion, olives, oil, 1/2 tsp salt and 1/4 tsp pepper, and gently mix to combine. Serve over the couscous.

PER SERVING: 350 CAL, 8 G FAT (1 G SAT FAT), 0 MG CHOL, 726 MG SOD, 12 G PRO, 59 G CAR, 9 G FIBER

PREP TIP To prepare the orange, use a sharp knife to slice off a small piece from the top and bottom. Stand it up on one of the cut ends and cut away the remaining peel and white pith.


ARUGULA, MELON AND PROSCIUTTO SALADArugula-Melon-and-Prosciutt
ACTIVE: 10 MIN/TOTAL: 10 MIN
SERVES 4

1/2 small cantaloupe (about 1 lb), seeded
2 tbsp olive oil
1 Tbsp red-wine or sherry vinegar
1 tsp Dijon mustard
Kosher salt and pepper
2 bunches arugula, thick stems discarded (about 8 cups)
1/2 small red onion, thinly sliced
4 oz thinly sliced prosciutto
Crusty bread, for serving


1 Using a soup spoon, scoop bite-size pieces of the cantaloupe into a bowl.

2 In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 tsp each salt and pepper. Add the arugula and onion and toss to coat. Fold in the cantaloupe and prosciutto. Serve with bread, if desired.

PER SERVING: 156 CAL, 11 G FAT (2 G SAT FAT), 80 MG CHOL, 731 MG SOD, 9 G PRO, 7 G CAR, 1 G FIBER

PREP TIP Select a cantaloupe that smells sweet and feels heavy for its size. When storing leftovers, try to leave the rind and seeds intact to prevent the melon from drying out.


CHICKEN AND BLACK BEAN TOSTADASChicken-and-Black-Bean-Tost
ACTIVE: 15 MIN/TOTAL: 15 MIN
SERVES 4

1 small rotisserie chicken
1 15-oz can black beans, rinsed
1 cup fresh corn kernels (from 1 to 2 ears)
4 radishes, cut into 1/4-in. pieces
2 scallions, thinly sliced
1 TBsp fresh lime juice, plus lime wedges for serving
1 Tbsp olive oil
Koser salt and pepper
1/2 cup fresh cilantro leaves
8 tostada shells
1 avocado, mashed


1 Shred the chicken, discarding the skin and bones, and place in a large bowl.

2 Add the black beans, corn, radishes, scallions, lime juice, oil, 1/2 tsp salt and 1/4 tsp pepper and toss to combine; fold in the cilantro.

3 Gently spread the tostadas with the avocado. Top with the chicken and black bean mixture. Serve with lime wedges, if desired.

PER SERVING (2 TOSTADAS): 492 CAL, 23 G FAT (5 G SAT FAT), 78 MG CHOL, 881 MG SOD, 35 G PRO, 41 G CAR, 12 G FIBER

PREP TIP When cutting corn off the cob, place your cutting board in a rimmed baking sheet to trap wayward kernels.


CREAMY SHRIMP ROLLSCreamy-Shrimp-Rolls
ACTIVE: 15 MIN/TOTAL: 15 MIN
SERVES 4

3 Tbsp mayonnaise
1 Tbsp whole-grain mustard
1/4 cup cornichons, chopped, plus 1 Tbsp brine
Black pepper
1 lb cooked, peeled and deveined large shrimp, coarsely chopped
2 tsp chopped freah tarragon
4 hot dog buns
4 pieces romaine or green-leaf lettuce
Potato chips, for serving


1 In a large bowl, whisk together the mayonnaise, mustard, brine and 1/4 tsp pepper.

2 Add the shrimp, cornichons and tarragon and toss to combine.

3 Line the buns with the lettuce and top with the shrimp mixture. Serve with potato chips, if desired.

PER SERVING: 305 CAL, 12 G FAT (2 G SAT FAT), 147 MG CHOL, 1,134 MG SOD, 20 G PRO, 28 G CAR, 1 G FIBER

LEFTOVERS TIP Slice the remaining cornichons (small, tart French-style pickles) and pile them onto salami or ham sandwiches. You can also enjoy them chopped and folded into egg or tuna salads.


TUNA-STUFFED TOMATOESTuna-Stuffed-Tomatoes
ACTIVE: 15 MIN/TOTAL: 15 MIN
SERVES 4

4 large tomatoes
2 5-oz cans solid white tuna, drained
2 ribs celery, halved lengthwise and thinly sliced
2 Tbsp capers, roughly chopped
1 Tbsp olive oil
1 Tbsp red wine vinegar
Kosher salt and pepper
1/2 cup fresh flat-leaf parsley leaves


1 With a sharp knife, slice a very thin piece off the bottom and 1/4 in. off the top of each tomato. With a spoon, scoop out the seeds and pulp. Roughly chop the pulp and tomato bottoms and place in a large bowl.

2 Add the tuna, celery, capers, oil, vinegar, and 1/4 tsp each salt and pepper, and toss to combine; fold in the parsley.

3 Spoon the tuna mixture into the tomatoes. Serve with the tops.

PER SERVING: 162 CAL, 6 G FAT (1 G SAT FAT), 30 MG CHOL, 558 MG SOD, 19 G PRO, 9 G CAR, 3 G FIBER

MAKE-AHEAD TIP The tuna mixture can be prepared without the tomato and parsley and refrigerated for 2 days. To serve, cut the tomatoes as directed, folding the chopped tomatoes and parsley into the tuna mixture.