ARUGULA AND RADICCHIO WITH FETA AND DATES

2 tablespoons fresh lemon juice 
1/2 cup extra-virgin olive oil 
1/8 teaspoon salt 
1/8 teaspoon black pepper 
1/2 cup pitted dates 
1/4 pound baby arugula (8 cups) 
1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups) 
3 ounces crumbled feta (1/2 cup) 

Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well. Halve dates lengthwise and thinly slice crosswise. Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.

Courtesy of Gourmet, June 2007 

BABA GHANOUSH (Eggplant Spread)

1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
2 tbsp fresh chopped parsley (optional)

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft. Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind. In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand. Enjoy with veggies, pita, or as a sandwich spread.

BABY BOK CHOY WITH SHIITAKE MUSHROOMS

1 bunch baby bok choy
1 Tablespoon olive oil
2 tsp minced fresh ginger
2 cloves garlic, minced
4 ounces fresh shiitake mushrooms, stems discarded and caps sliced into 1/4"-wide strips
1 1/2 tsp cornstarch
1/4 tsp salt
1/8 tsp pepper
1/2 cup water

Trim 1/4" off root ends of bok choy. Cut into 2" sections, keeping stems and leaves in separate piles. In a large nonstick skillet, heat oil over medium-high heat. Add ginger and garlic and cook 30 seconds until fragrant. Add bok choy stems and mushrooms and cook, stirring, two to three minutes or until vegetables are beginning to soften. Meanwhile, in a small bowl, combine cornstarch, salt, pepper, and water, stirring until cornstarch is dissolved. Add bok choy leaves and cornstarch mixture to pan and cook, stirring constantly, for one minute or until sauce is slightly thickened and leaves are just limp.

BAKED CHERRY TOMATOES WITH PARMESAN TOPPING

2 tablespoons extra-virgin olive oil
2 12-ounce baskets cherry tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese 

Pour oil into 13x9x2-inch broilerproof ceramic baking dish. Add tomatoes; turn to coat with oil. Sprinkle with salt and pepper. Top with parsley and cheese. (Can be made 1 day ahead. Cover; chill. Preheat oven to 400°F. Bake tomatoes just until plump and shiny but not split, about 10 minutes. Preheat broiler. Broil until tomatoes begin to split and cheese begins to color, about 2 minutes. Serve hot or warm.

BEET, ARUGULA AND GOAT CHEESE SALAD

Beets - (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
Fresh arugula - rinsed, patted dry with a paper towel
Goat cheese - chevre
Walnuts - chopped

Dressing ingredients:
Olive oil
Lemon
Dry powdered mustard
Sugar
Salt and pepper

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn't try tossing this salad; each plate was composed individually. The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements. Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I've described above.