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| Raw vegetables are healthier than cooked vegetables. I don’t know where this old wives’ tale originated, but cooking actually enhances the absorption of vitamins and minerals. |
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Bob Greene presents a blueprint for a lifetime of healthful eating, with detailed, easy-to-follow guidelines and 85 delicious recipes.
Price: $24.00 $16.80
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Lunch has always seemed to me the most confounding of meals. It’s in the middle of the day, when you’re usually too busy to think about food. And, let’s face it, lunch, can be so boring—that same old turkey sandwich day after day, or that dreaded simple salad of lettuce and a few vegetables. But with interesting dishes and unusual combinations of ingredients, lunch can be a good and satisfying break from all that busyness.
Crispy Romaine Salad with Apples, Celery, Toasted Walnuts, and Light Blue-Cheese Dressing
This salad is full of the flavors of autumn.
 Serves 4
4 hearts of romaine lettuce, washed, dried and left whole
1 Granny Smith apple, cored and thinly sliced
2 stalks celery, cut into thin diagonal slices
2 tablespoons toasted walnuts
Freshly ground black pepper
Divide the romaine hearts among four chilled plates. Divide the apple, celery and walnuts evenly over the lettuce. Drizzle 1 tablespoon of the dressing over each plate. Grind pepper over each plate. Serve with Light Blue-Cheese Dressing, below.
Light Blue-Cheese Dressing
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 shallot, minced
2 tablespoons blue cheese crumbles
Salt and freshly ground black pepper
In a small bowl, whisk together all the ingredients until well combined. Spoon over salad and serve immediately.
Hummus with Toasted Pita Triangles
Pair this with Roasted Tomato Soup (click here for the recipe) for a light lunch.
 Makes about 2 1/2 cups
2 cups cooked chickpeas, drained
1 tablespoon olive oil
2 teaspoons minced garlic
1 tablespoon tahini
2 tablespoons lemon juice (about 2 lemons)
Warm water
Salt and freshly ground pepper
2 scallions, sliced, for garnish
1 teaspoon toasted sesame seeds, for garnish
In a food processor, puree the chickpeas, olive oil, garlic, tahini, and lemon juice. Thin the puree with warm water until it is the consistency of a dip; season with salt and pepper. Mound the puree in a bowl, garnish with the sliced scallions and sprinkle with sesame seeds. Serve with Toasted Pita Triangles and raw vegetables (carrot and celery sticks, cucumber slices, bell pepper slices) for dipping.
Toasted Pita Triangles
4 pita breads
Nonfat cooking spray
Salt
Preheat the oven to 400 degrees. Cut each pita into eight pieces. Place the pieces on a nonstick baking sheet, spray with the cooking spray and sprinkle lightly with salt. Bake until crisp, about ten minutes. Cool slightly before serving.
For more lunch recipes see my book Get With the Program! Guide to Good Eating.
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