Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)

1. In a large serving bowl, whisk mayonnaise, lemon juice, mustard, salt and pepper. Fold in remaining ingredients except lettuce. Line serving plates with chopped lettuce. Top with a mound of turkey salad.

TIP: Round out the meal with a crusty baguette or whole-wheat rolls.

SPRING

Arugula Pesto, Ricotta and Roasted Tomato Pizza

Sharp arugula stands in for basil in this easy pesto sauce. It’s a great way to use up that almost-wilted arugula in your refrigerator.

Serves 4

Pesto

2 cloves garlic, smashed

1 bag (5 ounces) baby arugula

½ cup extra-virgin olive oil

¼ cup walnuts

½ cup Parmesan cheese

1 tablespoon fresh lemon juice

Salt

Pizza

Vegetable oil and cornmeal, for prepping pan

1 large (1 pound to 1¼ pounds) prepared pizza dough

1 cup (6 ounces) ricotta cheese, preferably fresh

1 cup grated Parmesan cheese

1 large tomato, cored and very thinly sliced

For pesto:

1. In the bowl of a food processor, process garlic until minced. Add arugula, a handful at a time. Pour in oil; process until blended. Add walnuts, cheese, lemon juice and salt; process until smooth. You should have about 1 cup pesto; you’ll need about ½ cup for the recipe. Reserve remaining pesto for another use.

For pizza:

1. Preheat oven to 425°F. Lightly oil baking sheet; sprinkle with cornmeal. Roll out dough on a lightly floured countertop to a 10-by-14-inch rectangle. Transfer dough to the prepared baking sheet. Spread ½ cup pesto evenly over dough, top with ricotta, Parmesan and tomatoes. Bake 15 to 17 minutes, until cheese is melted and crust is golden.

TIP: The sauce recipe makes 1 cup, and you only need ½ cup for the pizza. Use the rest as a pasta sauce, sandwich filling or sauce for grilled meat.

SPRING

Super-Healthy Chicken Salad Wrap

Yet another dinner made easy by using a supermarket rotisserie chicken. Save even more time by using preshredded carrots or coleslaw mixture for the veggies.

Serves 2

1 tablespoon fresh lemon juice

1 teaspoon white-wine vinegar

1 teaspoon minced garlic

½ cup plain Greek yogurt (nonfat is fine)

1 tablespoon fresh dill, chopped

Salt and black pepper

¾ cup crunchy vegetables (such as carrots, zucchini, cucumber, snap peas), shredded

2 large wraps or tortillas

1½ cups cooked chicken, shredded

1. In a medium bowl, whisk lemon juice, vinegar and garlic until blended. Fold in yogurt and dill. Season to taste with salt and pepper. Fold in shredded vegetables until coated.

2. Lay wraps on counter; divide chicken between wraps. Top with vegetable mixture. Fold up and serve immediately.

TIP: Omit the garlic if you don’t like raw garlic.

SPRING

Tarragon Tuna Melt

This satisfying sandwich is a go-to meal for a busy weeknight dinner.

Serves 2

1 can (5 ounces) solid albacore tuna packed in water, drained

½ cup mayonnaise

1 tablespoon fresh lemon juice

1 small scallion, thinly sliced

¼ cup diced red pepper (about ½ small pepper)

½ small stalk celery, diced

2 tablespoons fresh tarragon or dill, chopped

Salt

1 baguette (about 10 inches long), halved crosswise and lengthwise

3 ounces sliced sharp cheddar cheese

1. Preheat broiler. In a medium bowl, combine first 7 ingredients. Season with salt, to taste.

2. Divide tuna mixture on baguette slices and top with cheese slices. Broil until cheese is melted and bubbly.

TIP: Tuna has such a strong flavor that sharp cheese works best in this sandwich.

SPRING

Greek Salad Sandwich

Don’t worry about exact measurements when making this savory vegetarian sandwich—just add ingredients as you like.

Serves 2

1 medium tomato, diced

½ small cucumber, very thinly sliced (no need to peel)

¼ cup green pepper (about ¼ of a pepper), diced

1 slice red onion, coarsely chopped

2 tablespoons feta cheese, crumbled

1 tablespoon fresh mint, chopped

2 teaspoons sherry vinegar or red-wine vinegar

2 teaspoons extra-virgin olive oil

Salt and black pepper

2 large pita pockets

4 tablespoons prepared hummus

2 handfuls baby spinach, chopped

1. In a medium bowl, combine tomatoes, cucumbers, green peppers, onions, feta and mint. Add vinegar and oil; toss to coat. Season with salt and pepper.

2. Open pita pockets. Spread hummus into each pocket. Stuff pockets with salad mixture and spinach.

TIP: Serve the sandwiches as soon as you make them—otherwise the bread will get soggy.

SPRING

SPRING

Fajita Quesadilla

This recipes serves 2—if you double it, you’ll need a large pan to fit all the meat.

Serves 2

6 ounces skirt steak, thinly sliced

1 tablespoon Worcestershire sauce

1 tablespoon fresh lime juice

1 clove garlic, minced

Salt and black pepper

2 tablespoons olive oil, divided

1 small onion, thinly sliced

1 small red pepper, thinly sliced

4 burrito-size flour tortillas

1 cup Monterey Jack or cheddar cheese, shredded

Garnishes

Sour cream

Salsa