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1/2 cup mayonnaise
1/2 cup plain, non-fat yogurt
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp red pepper flakes
3 Tbsp apple cider vinegar
Kosher salt and freshly ground black pepper, to taste
1 small head red cabbage, cored and thinly sliced
1 small head green cabbage, cored and thinly sliced
1 cup currants or golden raisins
4 scallions, thinly sliced on a bias

1. In a large bowl, whisk together the mayonnaise, yogurt, curry, cumin, red pepper flakes, and vinegar. Season with salt and black pepper.
2. Add cabbages, currants, and scallions to the bowl and toss to combine.
3. Adjust seasoning as necessary, and refrigerate for at least 30 minutes, or overnight.

Great on its own, but works perfectly as a topping for a lean turkey or chicken burger.

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One of my go-to salads is marinated zucchini. I’ve done it before, and I didn’t invent it, but I’m on my way to reinventing it. Here’s attempt numero uno:

1 medium zucchini, thick julienne (wide tooth blade on a mandoline)
Juice of 1/2 lemon
2 tbsp evoo
1/2-1 small garlic clove, grated
1/4 tsp red pepper flakes
Kosher salt and freshly ground black pepper, to taste
2 tsp fresh thyme
3/4 tsp cumin
1/4 cup golden raisins, soaked in hot water and drained

Combine all ingredients and allow the salad to marinate anywhere from 15 minutes to 2 hours, depending on how tangy you like it.

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I love when my kitchen sings to me. Sometimes it’s a tender falsetto, other times it’s methodical rapping to a hot beat. Whatever the harmony, when ingredients come out from the shadows of my cabinets and refrigerator to reveal themselves, the song is so sweet.

This time I cooked up some quinoa with vegetable stock, according to the package’s directions (and no matter what that package says, add a bit of butter while its cooking). Meanwhile, I sauteed greens in olive oil (you can use whatever you have on hand; I had arugula leftover from a pesto recipe, and a bunch of fresh spinach that was on its way out). Soaked golden raisins (I hate the regular kind) in hot water until plump and tender, then drained. Combined all of the above, along with a healthy amount of pine nuts. Seasoned with S & P and I was good to go.

Not sure if my S.S. was expecting this for breakfast, but that’s what he got. And he wasn’t sad about it.

This would make for a lovely side dish, but has enough going on to shine as a main entree. Plus, quinoa is a complete protein, providing all the itty bitty amino acids our bodies need to, you know, do its thing. And that’s something to celebrate. In your underwear, of course.