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Serves up brunch dishes that couldn’t any easier-or more beautiful

Romaine Salad

With whiskey onions, cornbread & buttermilk dressing

Active time: 25 minutes

Total time: 55 minutes

Romaine Salad With whiskey onions, cornbread & buttermilk dressing

Romaine Salad With whiskey onions, cornbread & buttermilk dressing

Makes: 4 main-dish servings

·         12 oz. cornbread, broken into 1-in. chunks

·         ¼ c. plus 1 Tbsp. brown rice vinegar or rice vinegar

·         3½ tsp. sugar Kosher salt

·         1 Ig. Watermelon radish or

·         5 med. radishes, very thinly sliced

·         1 Tbsp. unsalted butter

·         1 med. onion, cut in half and thinly sliced

·         1 Tbsp. whiskey, Scotch, or water

·         ¼ c. buttermilk

·         ¼ c. crème fraiche or sour cream

·         ¼ c. snipped fresh chives

·         2 Tbsp. finely chopped fresh flat-leaf parsley

·         1 lb. romaine hearts, torn into bite-size pieces

¼ c. buttermilk

¼ c. buttermilk

1.    Arrange oven rack in middle of oven. Preheat oven to 350°F. Place cornbread on lg. jelly-roll pan. Toast 15 to 25 min. or until golden brown. Set aside. (Cornbread can be toasted up to 1 day ahead and stored in airtight container at room temperature.)

2.    In med. glass or ceramic bowl, stir toꇼether ¼ c. vinegar, 2 tsp. sugar, and ¼ tsp. salt until sugar and salt are dissolved. Add radish and refrigerate at least 10 min. and up to 1 hr. ahead.

3.    Meanwhile, in 12-in. skillet, heat butter on med.-high until hot. Add onion and 1 tsp. sugar. Cook 20 to 25 min. or until well-browned, stirring occasionally. Carefully stir in whiskey, scraping up browned bits. Set aside. (Onions can be made ahead and refrigerated in airtight container up to 2 days.)

4.    In med. glass or ceramic bowl, whisk together buttermilk, crème fraiche, chives, parsley, remaining 1 Tbsp. vinegar, remaining ½ tsp. sugar, and 1¼ tsp. salt until combined. Let stand 5 min. (Dressing can be made ahead without herbs and refrigerated in airtight container up to 2 days. Stir in herbs just before serving.)

5.    Place romaine in lg. serving bowl. Top with onions, radish, and cornbread. Drizzle with ½ c. dressing. Serve with remaining dressing on the side.

Each serving: About 390 calories, 7 g protein, 45 g carbohydrate, 19 g total fat (7 g saturated), 5 g fiber, 95 mg cholesterol, 1,235 mg sodium.

Summer-vegetable Farro Salad

Active time: 20 minutes

Total time: 40 minutes

Summer-vegetable Farro Salad

Summer-vegetable Farro Salad

Makes: 6 to 8 main-dish servings

·         1½ c. semi-pearled faro, rinsed and drained

·         2 Persian or sm. seedless cucumbers, thinly sliced

·         1½ c. halved Sweet 100 or grape tomatoes

·         4 green onions (white and pale green parts only), trimmed and thinly sliced

·         4 med. breakfast radishes (or 6 regular radishes), thinly sliced

·         ¼ c. finely chopped mixed fresh herbs, such as parsley, chives, basil, and tarragon

·         3 Tbsp. balsamic vinegar

·         1 Tbsp. extra virgin olive 3il, plus more for garnish

·         2 tsp. Kosher salt

·         ½ c. crumbled feta or goat cheese

goat cheese

goat cheese

1.    Heat med. covered saucepot of salted water to boiling on high. Stir in farro and reduce heat to simmer; cook, uncovered, 15 to 20 min. or until farro is al dente. Drain well; set aside to cool to room temperature.

2.    Meanwhile, in lg. bowl, toss sliced vegetables and herbs with vinegar, oil, and salt until well coated.

3.    When farro is cool, add to bowl with vegetables and toss to combine. To serve, sprinkle with feta cheese. Drizzle with additional oil, if desired.

Each serving: About 240 calories, 10 g protein, 38 g carbohydrate, 5 g total fat (2 g saturated), 4 g fiber, 11 mg cholesterol, 860 mg sodium.

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