Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

½ cup feta cheese, crumbled

1. In a small saucepan, bring 1¾ cups water to a boil over high heat. Add quinoa and a pinch of salt; bring back to a boil. Reduce heat to low; cover and simmer 10 minutes, until nearly all the water has been absorbed and the quinoa is tender but not soft.

2. Meanwhile, in a medium bowl, combine lemon juice, oil, salt and pepper. Fold in quinoa, scallions, cucumbers, carrots and herbs. Toss until thoroughly coated. Season with salt and pepper.

3. Thinly slice tomatoes. Arrange on serving plates. Spoon about 1 cup quinoa salad over tomatoes. Garnish with feta.

TIP: This recipe serves 4. Feel free to double it.

SPRING

Celery and Chickpea Salad with Dried Cranberries and Parmesan Dressing

This distinctive and colorful salad makes an excellent side dish for a spring gathering.

Serves 6

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

4 tablespoons Parmesan cheese, grated, plus 4 tablespoons for garnish

1 can (15 ounces) chickpeas, drained, rinsed and warmed in microwave

8 stalks celery, finely chopped

½ cup dried cranberries

½ cup roasted almonds, chopped

3 ounces baby spinach

Salt and black pepper

1. In a large bowl, whisk lemon juice, oil and Parmesan until a thin paste forms. Fold in warm chickpeas; toss to coat. Fold in celery, cranberries, almonds and spinach. Season to taste with salt and pepper. Garnish with additional Parmesan.

TIP: Tossing the Parmesan dressing with the warm chickpeas helps to blend the flavors and create a dressing for the salad.

SPRING

Shaved Fennel Salad with Baby Arugula and Zucchini Ribbons

Slice fennel as thinly as possible—it should be almost translucent. Use a mandolin if you’ve got one.

Serves 4

¼ cup fresh lemon juice

¼ cup extra-virgin olive oil

2 small fennel bulbs, trimmed and sliced paper-thin

1 medium zucchini, very thinly sliced

¼ cup fresh dill, chopped

3 cups baby arugula (about 2½ ounces)

Salt and black pepper

½ cup pine nuts, toasted

1. In a large serving bowl, whisk lemon juice and oil until blended. Add sliced fennel, zucchini and dill; toss to coat. Let sit 20 minutes.

2. Add arugula; toss to combine. Season to taste with salt and pepper. Garnish with pine nuts.

TIP: Zucchini is rarely served raw, but when it’s fresh and very thinly sliced, it adds a certain zip to a green salad.

SPRING

Asparagus and Spring Green Pasta Salad

A fresh pasta salad, bursting with spring vegetables, will be a big hit at your next picnic.

Serves 6

1 pound rotini or penne pasta

3 tablespoons olive oil

1 pound thin asparagus spears, sliced on the diagonal into 1-inch pieces

1½ cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)

4 scallions, thinly sliced, white and pale green parts only

½ cup Parmesan cheese, finely grated, plus additional for garnish

½ cup heavy whipping cream

3 tablespoons fresh lemon juice

1 tablespoon lemon zest, finely grated

½ cup fresh Italian parsley, chopped

Salt and black pepper

1. Cook pasta according to package directions. Drain, reserving ½ cup of the cooking liquid. Transfer pasta to a large bowl.

2. Warm oil in a large nonstick skillet over medium heat. Add asparagus and cook 3 minutes, stirring. Add peas; cook 2 minutes, until vegetables are crisp-tender. Remove from heat.

3. To pasta in the bowl, fold in vegetable mixture, reserved pasta cooking liquid, scallions, ½ cup Parmesan, cream, lemon juice, lemon zest and parsley. Season to taste with salt, pepper and additional Parmesan.

TIP: Remember to zest the lemon before you juice it.

SPRING

Roast Leg of Lamb with Spring Herb Pesto and Spinach

Coating leg of lamb with an herb pesto gives it a glossy sheen. After the lamb is cooked, sauté some spinach in all the juices

that have settled in the bottom of the pan.

Serves 8

Herb pesto

⅓ cup fresh tarragon leaves, packed

⅓ cup fresh Italian parsley leaves, packed

3 tablespoons olive oil

1 tablespoon white-wine vinegar

3 cloves garlic

2 teaspoons salt

Water, as needed

Lamb

6-pound leg of lamb with bone, well-trimmed and at room temperature

½ cup water

3 tablespoons pine nuts

1 pound spinach, trimmed and coarsely chopped

1. Preheat oven to 425°F; position rack in bottom third of oven. In a food processor, pulse tarragon, parsley, oil, vinegar, garlic and salt until a thick paste forms. Add water, a little at a time, and pulse until paste reaches a spreading consistency. Rub pesto over lamb.