spinach with cilantro cashew dressing

this is from the moosewood cookbook, i think.

8 cups fresh spinach, loosely packed (about 5 oz)
1 large tomato, cut into wedges
1/4 cup canola or other vegetable oil
3 tbs fresh lime juice
2 small garlic cloves, minced or pressed
2 tbs chopped fresh cilantro
1/4 tsp salt, more to taste
2 tbs toasted coarsely chopped cashews

stem and rinse the spinach. spin or gently pat it dry. tear the large leaves into smaller pieces and leave the small leaves whole.
arrange the spinach in a serving bowl and top it with the tomato wedges. combine the oil, lime juice, garlic, cilantro, salt and cashews in a blender and puree until smooth.
just before services, pour on the dressing, and toss well.

salmon and green bean salad

this is one of my favorite salads. the recipe is from a light cooking pasta cookbook. kara requested this, so here you are sister.

1 can (61/4 oz) salmon (i usually use any leftover salmon from dinner)
8 oz pasta shells
3/4 cup green beans, cut into 2 inch pieces
2/3 cup finely chopped carrots

dressing:
1/2 cup nonfat cottage cheese
3 tbs plain nonfat yogurt
1 1/2 tbs lemon juice
1 tbs fresh dill
2 tsp grated onion
1 tsp prepared mustard

flake the salmon

cook pasta. add green beans to pasta for the last 2-3 minutes. drain and rinse pasta and beans under cold water.

in a food processor or blender...combine cottage cheese, yogurt, lemon juice, dill, onion and mustard. process til smooth.

combine pasta, beans, salmon and carrots.

pour dressing over pasta mixture and gently stir to combine.
(i usually add a bit of salt to taste)

smoky red rice and chorizo with black beans

i think this is from racheal ray. i switched out the chorizo for kielbasa, something my family will more willingly eat.

1 3/4 cups chicken broth
1 tbs olive oil
1 cup white rice (i use brown)
1 cup drained piquillo peppers or 2 roasted red peppers (i roasted 2 red peppers)
1/3 cup flat-leaf parsley, finely chopped
1 tsp smoked paprika
one 3/4 to 1lb package spanish chorizo, cut on an angle into 12 slices
2 serrano chiles, seeded and chopped (i used mild green chiles)
1 small onion, chopped
2 cloves garlic, chopped
15 oz can diced fire-roasted tomatoes, drained
15 oz can black beans, rinsed and drained

in a pot, bring the chicken broth and oil to a boil. add the rice, cover and simmer for 15 min.
puree peppers in a food processor.
stir puree into rice, along with parlsey and paprika. cover, turn off heat, and let stand for 5 min.
meanwhile, in a large skillet, heat a drizzle of olive oil over med-high heat. add the chorizo and cook until crisp, turning, about 2 minutes on each side. transfer to a paper towel to drain. add the chiles, onion and garlic to the skillet and cook until tender, about 5 minutes. stir in the tomatoes and beans; season with salt and pepper.
serve the rice in shallow bowls and top with beans and chorizo.