Chapter One Barley-Corn Salad from Santa Fe 6 main-course servings with leftovers Two summers ago, I spent a month in Santa Fe, visiting friends who were happy to let me use their kitchen to cook with baskets of produce I picked up from the amazing farmer's market nearby. I went to the farmer's market as often as I could, and one day I noticed that Deborah Madison, one of my favorite cookbook writers, was giving a talk. This was a treat--and from her talk that day I learned the combination of fresh herbs that I've used in this salad. 3 cups cooked and cooled pearl barley (see page 162) 2 cups cooked, fresh or frozen corn kernels 2 cups cooked black beans (drain and rinse them if canned) 4 medium-size ripe tomatoes, chopped 3 serrano or jalapeño peppers, ribbed, seeded, and chopped 1 small red onion, finely chopped 1 cup diced jicama 2 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh basil 2 tablespoons finely chopped fresh dill 1 garlic clove ½ teaspoon salt ½ teaspoon toasted cumin (see page 172) ¼ cup fresh lime juice 1 tablespoon rice vinegar 1 tablespoon white wine, broth, or orange juice 1 teaspoon sugar ¼ cup extra-virgin olive oil     1. In a large bowl, combine barley, corn, black beans, tomatoes, serrano or jalapeño pepper, onion, jicama, and the herbs.     2. In a mortar, crush the garlic clove together with the salt and cumin. Mash them to a paste. Whisk in lime juice, vinegar, wine, and sugar. Whisk until the sugar dissolves, then whisk in olive oil.     3. Pour over the salad and toss to mix. Taste for seasoning and add additional salt and freshly ground black pepper to taste. This salad can sit covered and at room temperature for several hours before serving. It can be made a day ahead, covered, refrigerated, and returned to room temperature before serving. The near end of the street was rather dark and had mostly vegetable shops. Abundance of vegetables--piles of white and green fennel, like celery, and great sheaves of young, purplish, sea-dust--coloured artichokes, nodding their buds, piles of great radishes, scarlet and bluey purple, carrots, long strings of dried figs, mountains of big oranges, scarlet large peppers, a large slice of pumpkin, a great mass of colours and vegetable freshnesses ... --D.H. Lawrence, Sea and Sardinia Quinoa Salad with Apples, Pears, Fennel, and Walnuts 4 main-course servings This is a pretty and delicious salad to serve for a special lunch or as part of a buffet with other vegetarian dishes. 3 cups cooked quinoa (see page 163) 2 apples, peeled, cored, diced, and sprinkled with lemon juice 2 ripe pears, peeled, cored, diced, and sprinkled with lemon juice 1 small fennel bulb, trimmed and diced ½ cup dried currants 2 shallots, finely minced ½ cup fresh orange juice 3 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil Freshly grated rind of 1 orange Freshly grated rind of 1 lemon Salt, to taste Freshly ground black pepper, to taste ½ cup chopped, toasted walnuts     1. In a large bowl, combine the quinoa, apples, pears, fennel, currants, and shallots.     2. In a small bowl, whisk together the orange juice, lemon juice, olive oil, orange and lemon rinds, salt, and pepper. Pour over the quinoa salad and mix well. Sprinkle with walnuts and serve. Quinoa Potato Salad 4 to 6 main-course servings This recipe is adapted from one in The Splendid Grain by Rebecca Wood, which is a wonderful book, full of serious information and inspired ideas for cooking with most of the grains available to us today. Rebecca Wood, in turn, credits her recipe to Gisela Weischede, the sub-abbess of the Crestone Mountain Zen Monastery in Colorado. I changed the dressing to a lighter one using vinegar, wine, and miso. This salad is utterly delicious and satisfying. 1 ½ to 2 pounds fingerling, Yukon Gold, or red potatoes, well scrubbed ¼ cup seasoned rice vinegar or apple cider vinegar plus ½ teaspoon sugar ¼ cup white wine 1 tablespoon extra-virgin olive oil 2 tablespoons white miso 1 tablespoon Dijon mustard ½ cup finely chopped shallots 2 cups cooked quinoa (see page 163) ¾ cup chopped dill pickles 2 celery ribs, finely diced ¼ cup finely minced fresh parsley ¼ cup finely minced fresh dill Salt, to taste Freshly ground black pepper, to taste     1. Put the potatoes in a saucepan with enough water to cover. Bring to a boil over high heat and cook for 20 minutes. Pierce a potato with a knife to see if they are done. They should be cooked through but still firm. Cook for another 5 to 10 minutes if necessary and drain the potatoes in a colander. Let the potatoes cool until you can handle them, but they should still be warm. Warm potatoes will absorb more of the dressing. Leave the potato skins on or remove them as you wish.     2. While the potatoes are cooking, whisk together the vinegar, white wine, olive oil, miso, and Dijon mustard in a large bowl. Stir in the shallots and set aside.     3. Slice fingerling potatoes into ¼-inch-thick rounds, or dice the potatoes into ½-inch cubes. Add the potatoes to the dressing and toss well. Add the quinoa, pickles, celery, parsley, and dill. Toss well to combine, taste, and add salt and freshly ground pepper as needed. This salad tastes best if served lukewarm or at room temperature. It will lose some flavor if it is refrigerated. Lentil Salad 4 to 6 main-dish servings Serve this yummy salad surrounded by Belgian endive leaves or mounted on a bed of greens. 2 cups green lentils (lentilles du Puy) or brown lentils ¼ cup Balsamic Vinaigrette (see page 166) 2 ripe tomatoes, cut into small dice 1 carrot, cut into small dice 1 small celery rib, cut into small dice 3 scallions, white and some green parts, sliced into thin rounds Salt, to taste Freshly ground black pepper, to taste     1. Put the lentils in a medium-size saucepan and cover with 6 cups cold water. Bring the water to a boil, reduce to a simmer, and cook, uncovered, for 15 to 20 minutes, until lentils are cooked but still a little chewy.     2. Drain the lentils and place them in a bowl. Add the Balsamic Vinaigrette while the lentils are warm and mix well.     3. Add the diced tomatoes, carrot, celery, and scallions. Mix well and season with salt and pepper to taste. Serve the salad warm, at room temperature, or cold. The salad will keep quite well, tightly covered, in the refrigerator for 2 days. Oat Salad with Summer Vegetables 4 main-course servings I love oats in almost any form. Without oatmeal, my breakfasts would be Truly bereft. But whole oats, also called oat groats, can be enjoyed for lunch and Dinner as well. One of my favorites is this salad which makes a very satisfying nutrition-packed one-dish meal. 1 cup whole oats (oat groats) 1 ¾ cups water ½ teaspoon salt 1 tablespoon unsalted butter or sesame oil (optional) ½ cup finely minced shallots ½ cup finely chopped fresh parsley ¼ cup shredded basil leaves 1 pint vine-ripened cherry tomatoes, quartered 4 small kirby cucumbers, scrubbed clean and diced 1 red bell pepper, diced 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice Salt, to taste Freshly ground black pepper, to taste Gomasio (see page 169)     1. Toast the oats in a cast iron skillet or wok over high heat, stirring constantly, for about 4 minutes. The oats should be aromatic and just start to take on color.     2. Bring the water, salt, and butter or oil to a boil over high heat. Add the oats, lower the heat, and simmer, covered, for 45 minutes, until liquid is absorbed and the oats are tender. Remove pan from heat and let stand, covered, for 10 minutes.     3. While the oats are cooking, combine the shallots, parsley, basil, tomatoes, cucumbers, and red pepper in a large bowl.     4. In a small bowl, whisk together the olive oil and lemon juice.     5. Fluff the oats with a fork and add them to the vegetables in the bowl. Toss together, add the olive oil mixture, and toss again. Season with salt and pepper to taste and serve warm or at room temperature. Pass a small bowl of Gomasio for garnish. Summer Bulgur Salad with Fruit 4 to 6 main-course servings Here is another fruit-and-grain salad that you and your guests will love. You can vary the fruit according to what is fresh and ripe at the market. Consider apricots, peaches, plums, grapes, pineapple, or papaya. In the fall and winter, switch to apples, pears, and orange sections. 6 cups water 2 cups bulgur 2 cups diced ripe mango 2 cups diced ripe nectarines 4 scallions, trimmed and sliced into very thin rounds 2 fresh serrano or jalapeño chilies, stemmed, seeded, and finely minced 1/3 cup fresh mint leaves snipped into fine ribbons with scissors ¼ cup fresh lime juice ¼ cup extra-virgin olive oil Salt, to taste Freshly ground black pepper, to taste     1. In a saucepan, bring the water to a boil. Turn off the heat, stir in the bulgur, cover, and let stand for 30 minutes. Drain the bulgur in a fine-mesh sieve. Spread it out on a clean kitchen towel, roll up the long sides like a jelly roll, then twist the ends to squeeze out as much of the remaining moisture as possible.     2. Place the bulgur in a large bowl. Add the mango, nectarines, scallions, chilies, and snipped mint leaves. In a small bowl, whisk together the lime juice and olive oil and pour over the salad. Toss the salad well to combine all the ingredients. Season with salt and pepper to taste. Serve the salad at room temperature or refrigerator cold.     Variations * Add ½ cup chopped, toasted walnuts. · Add ½ cup crumbled feta cheese. * Add ½ cup currants or raisins. · Substitute other fresh herbs for the mint. Consider lemon balm, basil, dill, lemon thyme, and parsley.