I'm glad I read through the whole string first -- mine is the same as fearlessm's! We loved it, too. I'm going to post it here for everyone's convenience, and also to note that Bittman said (not that anyone here needs permission!) to vary it as desired: rice, couscous, quinoa instead of bulgar; cilantro (ick) instead of parsley; other dried fruits instead of apricots, etc. I'll also submit another really good new one we loved this month. Both of these will be on the menu often. I used figs because I was low on apricots, and I increased the amount of tomatoes. I used six or more thighs, but only used about 1 1/2 times the other ingredients, which was PLENTY. Chickpea Tagine With Chicken and Apricots The Minimalist: An Expedited Tagine (NYT April 14, 2010) Time: About 45 minutes Yield: 4 servings. 2 tablespoons olive oil 4 skinless chicken thighs 1 large onion, chopped 1 tablespoon minced garlic 1 teaspoon minced fresh ginger 1 1/2 teaspoons ground coriander 1 tablespoon ground cumin 1 1/2 teaspoons ground cinnamon 1/2 cup chopped dried apricots (or figs, or any dried fruit) 1 cup (I like more) chopped tomato (fresh or canned or boxed, with juice) 2 cups cooked or canned chickpeas, drained, with the liquid reserved 1 to 2 cups chicken or other stock, bean liquid, or water, or more as needed 1/2 cup bulgur (or couscous, rice, etc.) Salt and freshly ground black pepper 1/2 cup chopped fresh parsley, for garnish. 1. Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan. 2. Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper. 3. Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls (I didn't; just all in one big bowl. It's not too runny to eat on plates) garnished with parsley. *** This salad tastes fantastic, looks very colorful, and keeps really well. It would be great for a potluck. Recipe said it's best room temperature, but I loved the leftovers cold at least as much. It was reprinted in the Columbus Dispatch in January, I think, from Mustard Seed Market &Cafe Natural Foods Cookbook by Bev Shaffer. Wheat berry salad with curry vinaigrette Ingredients for the Curry Vinaigrette: 5 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 tablespoon curry powder 1 tablespoon. packed freshly grated ginger (about a 1-inch piece grated) 1 large garlic clove, minced or pressed 1 teaspoon sea salt Freshly ground black pepper to taste 1/2 cup extra virgin olive oil Ingredients for the Wheat Berry Salad: 8 cups water 1 1/2 cups whole-grain wheat berries 3 teaspoons red wine vinegar 1 lb. red beets, washed, stems and roots cut off 1 tablespoon extra virgin olive oil Sea salt Freshly ground black pepper 1 cup finely diced red onion 4 celery stalks, cut in 1/4-inch thick slices 1/2 cup dried cranberries or dried tart cherries 1/2 teaspoon. ground cinnamon 1/2 cup toasted, coarsely chopped pecans Directions for the Curry Vinaigrette: In a small bowl, whisk together the lemon juice, vinegar, curry powder, ginger, garlic, salt and pepper. Add the oil in a slow steady stream, whisking to blend and form an emulsion. Set aside until ready to use. Makes about 1 cup. Directions for the wheat berry salad: In a large saucepan, combine the 8 cups of water with the wheat berries and bring to a boil over high heat. Lower the heat to a simmer and cook uncovered for 35 minutes, until the wheat berries are tender but still chewy. Drain the wheat berries in a colander, then place them into a large bowl. Pour the vinegar over the hot wheat berries and toss, coating evenly. Seat aside to cool to room temperature. Heat the oven to 375 degrees. Halve the beets, cutting them into roughly the same size. Toss with the olive oil, sprinkle with salt and pepper, and place cut side down on a baking pan lined with foil. Roast for 30 to 35 minutes, until soft when pierced with a fork. When the beets are roasted, remove the pan from the oven and set aside just until the beets are cool enough to handle. Using a small paring knife or your fingers, peel the skin off the beets, and then cube the beets into 1/2-inch pieces. Set aside in a glass bowl until ready to use. Toss the onion, celery, dried cranberries or cherries, and cinnamon into the bowl with the wheat berries. Pour the Curry Vinaigrette over the salad, tossing gently to combine. Just before serving, add the pecans and the beets. For best flavor, serve at room temperature. Makes 6 or more servings (It made a LOT more than that).

I think this one would go nicely with a Mexican menu. And it's really refreshing! Jicama Salad From Simply Recipes blog 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first) 1/2 red bell pepper, finely diced 1/2 yellow bell pepper, finely diced 1/2 green bell pepper, finely diced 1/2 cup chopped red onion 1/2 a large cucumber, seeded, chopped 1 navel orange, peel cut away, sliced crosswise, then each round quartered 1/2 cup chopped fresh cilantro 1/3 cup lime juice Pinch of cayenne Pinch of paprika Salt Optional 1/2 avocado chopped 2 Tbsp olive oil METHOD 1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt. 2 Let sit a half an hour before serving. Serves 4. No photo of this one but it's also very good. Macho Gazpacho Vegetable Chunk Salad Source: Rachael Ray 1/2 seedless cucumber, also known as English cucumber 2 vine ripe tomatoes, seeded 1 green bell pepper, seeded 1/2 red onion, peeled 4 ribs celery from the heart, including leafy tops 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley 1 tablespoon red wine vinegar 1 lime or 1/2 lemon, juiced 1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco) 1/4 cup extra-virgin olive oil, eyeball the amount Coarse salt and freshly ground black pepper Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve. Linda

Mikayla, I am honored that you chose the idea I submitted. The shrimp are delicious and I hope you like them as much as we do! (Tip of the cap to Cindy Mac who was the original poster.) Rice is a good side if you want more than bread, and a side salad would be perfect. But if you don't care for lettuce salads, here are a couple of "different" salad ideas that may work well. Tequilaberry's Salad Dressing: 1 cup Hellmann's Mayonnaise (not Miracle Whip!) 1/4 cup sugar 1/4 cup milk 1 pound bacon-cooked until crisp and crumbled Salad Base: 2 pounds bagged Dole Salad Mix 1/2 head of cauliflower, cut in small pieces 11/2 cup shredded Parmesan cheese Mix dressing ingredients until they are the consistency of heavy cream. If needed, add extra milk or sugar to taste. Toss together the Salad ingredients and pour the dressing on. Toss until well coated. Red Radish Salad Rachael Ray 2 teaspoons sugar 1 lemon, juiced 1/2 cup sour cream 8 red radishes, thinly sliced 2 Delicious apples, quartered cored and thinly sliced 1/2 European seedless cucumber, thinly sliced 2 tablespoons chopped fresh dill Salt and black pepper Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve. Roasted Corn, Black Bean and Mango Salad Source: Cooking Light 1 tablespoon vegetable oil 2 garlic cloves, minced 3 cups fresh corn kernels (about 6 ears) 2 cups diced peeled ripe mango (about 2 pounds) 1 cup chopped red onion 1 cup chopped red bell pepper 1/3 cup fresh lime juice 3 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 drained canned chipotle chile in adobo sauce, chopped 2 (15-ounce) cans black beans, rinsed and drained 8 cups gourmet salad greens Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens. Jicama Salad Recipe From Simply Recipes blog 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first) 1/2 red bell pepper, finely diced 1/2 yellow bell pepper, finely diced 1/2 green bell pepper, finely diced 1/2 cup chopped red onion 1/2 a large cucumber, seeded, chopped 1 navel orange, peel cut away, sliced crosswise, then each round quartered 1/2 cup chopped fresh cilantro 1/3 cup lime juice Pinch of cayenne Pinch of paprika Salt Optional 1/2 avocado chopped 2 Tbsp olive oil METHOD 1 Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl. Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt. 2 Let sit a half an hour before serving. Serves 4. White Corn Salad 2c frozen shoepeg white corn (I use regular yellow corn) 3/4c chopped roma tomato 1/2 c chopped cucumber 2T chopped green bell pepper 3T white wine vinegar 1-1/2 tsp olive oil 1 tsp Dijon mustard ¼ tsp salt 1/8 tsp ground black pepper 1 clove garlic, minced Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well. Serves 4 I can't wait to see pictures! Linda

I ended up serving a mixed baby green salad with mandarin oranges, toasted sliced almonds, red onion rings with a raspberry vinaigrette dressing for the salad and the glazed carrots were delicious and added some color contrast. Annie Deighnaugh: We love cole slaw, but was afraid it might be too heavy with the brisket and shortcake. I'm always on a search for a cole slaw recipe that has less sugar, but still tastes good. Sushipup: The green salad won; it just seemed light enough for balance. Carol_w_fl: Your corn pudding brings back memories. I haven't had it for a long time and am not sure I've ever made it-thanks for the recipe link. Pillog:You are just full of great food suggestions; more ambitious than I for sure, but the glazed carrots seemed easiest and added a nice balance of color. Skibby: The roasted cauliflower is another thing I want to try. It seems easy enough (and I do love easy) and also love roasted vegetables. Islay: Thanks for seconding the carrots; they worked well. Colleenoz: Your DD's salad sounds delicious; I love all the ingredients, but wouldn't have thought to put them together. I must give it a try. Mimipadv: I do like collards, but have never made them; how do you fix/cook them? Lowspark: I appreciate the jicama salad recipe; I think jicama is so good in salads and glad to have a second vote Doucanoe! Fawnridge that cole slaw sounds worth a try-very different than my go-to recipe. It is great to be able to post on here and get so many different opinions/ideas and even recipes so quickly. Thanks for your help!