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Served alongside crispy avocado fries, and adapted from this recipe for Broccoli Carpaccio with Grapes and Watercress, from Food & Wine magazine. Bright, tangy, crisp. Got leftovers? Just stir it all together and the broccoli will soften slightly and make for a great lunch the next day.

For the dressing:
3/4 cup plain nonfat yogurt (not Greek–you want it to be thin enough to drizzle)
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste

For the salad:
1 head broccoli, cut into florets
1 cup seedless red grapes
1 1/2 tablespoons pumpkin seeds
1 1/2 tablespoons sunflower seeds

1. To make the dressing, combine all ingredients and set aside.
2. For the salad, thinly slice broccoli florets and arrange on 4 plates or a large platter.
3. Cut half of the grapes in half, and then divide among the plates, or scatter on top of the platter.
4. Sprinkle the salad with seeds, and then drizzle with the dressing.

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This year, since I was home alone with nowhere to go (my own choice, I swear!), I treated myself to a scallop dinner. Since I’ve been eating like a pig queen lately, I made it clean and healthy, using this recipe from Food & Wine, Scallops with Blood Orange, Fennel, and Pistachios.

1 medium bulb fennel
2 Tbsp extra-virgin olive oil
1 navel orange
1/3 cup kalamata olives, halved
1 Tbsp unsalted butter
Scallops (I splurged on dry sea scallops, so I only bought three; this recipe could accommodate about eight large scallops)
Kosher salt and freshly ground black pepper
1 sprig thyme
1 1/2 Tbsp capers
1 1/2 Tbsp pumpkin seeds, lightly toasted

1. Halve the fennel lengthwise and thinly slice on a mandolin. Place on a large platter and drizzle with olive oil.
2. Remove skin and white pith from the orange and thinly slice into rounds. Layer on top of the fennel.
3. Scatter olives on top of the salad.
4. Sprinkle scallops with a little bit of salt and pepper (go easy on the salt, because the olives and capers provide most of the seasoning).
5. Heat a saute pan over high heat. Add butter and as soon as it melts, place scallops in the pan.
6. Add thyme sprig to the pan and sear the scallops, about 1 minute on the first side, 30 seconds on the flip side. Using a spoon, baste the scallops with the thyme-infused butter while they cook.
7. Remove the scallops from the pan and place directly on top of the salad.
8. Add capers to the pan and fry in the butter just until the first one pops open, about 30 seconds. Spoon on top of the salad.
9. Sprinkle the platter with pumpkin seeds and serve!

This is a great healthy entree or first course. Feel free to omit the scallops and make the salad alone; it would be a great side dish, or a perfect component of a big brunch spread.

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