Aside from the endive, cilantro, radishes, and feta, the list of ingredients below is a rough sketch. I’ve been known to substitute fennel for radicchio, and occasionally I add a few nuggets of Parmigiano Reggiano, some meaty flakes of smoked trout, or even just a few canned chickpeas, drained, rinsed, and dried. The key, in any case, is the quality of the ingredients. For salads like this one, I like a Hass avocado that’s on the firm side of ripe: not hard, but solid, with just a hint of give—the potential for softness, you could say. I buy my endive on the small-to-medium size—no larger than 3 ounces each—with no bruises, brown spots, or other blemishes, and I look for tight, compact heads of radicchio, each about the size of a large man’s fist, with smooth, shiny leaves. I serve this salad on its own, as the center of the meal, with a hunk of crusty bread or a few roasted sweet potato “fries” on the side.

serves 1
You might need to buy:
  • chopped fresh cilantro
  • garlic cloves
  • fresh lemon juice
  • fresh pepper
  • ground cumin
serves 6
You might need to buy:
  • Salt & Pepper
  • Marjoram - dash
  • Tabasco sauce or other red chili sauce
serves 4
You might need to buy:
  • olive oil
  • fresh sage or basil leaves cut into thin strips
  • balsamic vinegar
  • pure maple syrup
  • Small fresh sage or basil leaves
You might need to buy:
  • buckwheat flour
  • whole wheat flour
  • milk
  • vegetable oil
  • wheat germ or wheat bran

These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don’t have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.

You might need to buy:
  • eggs
  • chopped walnuts
  • grated coconut

3 cups whole wheat bread flour (Ross says: this is best when the flour is coarse as opposed to the whole wheat flour you get here which is fully milled. Heidi says: I used a standard whole wheat bread flour which seemed to be pretty finely milled, because that’s all I could find, even at Rainbow Foods.)

You might need to buy:
  • whole wheat bread flour
  • 3/4+ cups buttermilk
  • egg

Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.

serves 8
You might need to buy:
  • low-fat buttermilk
  • Coarse salt
  • cayenne pepper
  • vegetable oil

Per serving: calories 315, fat 11.4g, 34% calories from fat, cholesterol 99mg, protein 42.6g, carbohydrates 7.9g, fiber 1.8g, sugar 3.6g, sodium 145mg, diet points 7.4.

ready in about 15 minutes
You might need to buy:
  • Tbs. white wine
  • chilli powder
  • Tbs. olive oil

Per serving: calories 203, fat 9.0g, 39% calories from fat, cholesterol 23mg, protein 1.8g, carbohydrates 29.8g, fiber 1.8g, sugar 13.2g, sodium 2mg, diet points 4.9.

serves 8
You might need to buy:
  • cold water
  • cinnamon