Salad

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

A great way to use up different winter vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.

A clean, well-oiled grate makes grilling tomatoes a cinch.

This cooling and refreshing salad—with cilantro standing in for the lettuce—is great alongside spicy foods, like our Sambal Chicken Skewers (click for recipe).

We love using farmers' market heirloom varieties in this tomato salad recipe.

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.