Jessica Seinfeld's Tri-Color Farfalle Chicken Caesar Salad

8 oz tri-color farfalle pasta
1 cup Caesar salad dressing, divided
6 oz shaved parmesan cheese, divided
6 cups chopped romaine or Italian lettuce blend
4 cups Roma tomatoes cut into wedges
freshly ground black pepper
3/4 cup Caesar croutons
2 medium chicken breasts, grilled and sliced

Cook pasta according to package directions. Drain and stir to separate pasta. Do not rinse.
Combine pasta and 1/2 cup Caesar salad dressing in a salad bowl. Cover and refrigerate for 1 hour.
Add halve of the parmesan and all of the lettuce, tomatoes, ground black pepper and croutons to the chilled pasta. Mix well.
To serve, place sliced chicken on top of the salad, sprinkle with remaining parmesan and drizzle with the remaining salad dressing.
Makes 8 servings.

Hazelnut & Lemon French Green Beans

1 lb French green beans
1/2 teaspoon salt, plus more to taste
1 Tablespoon and 1 teaspoon coarsely chopped hazelnuts, toasted
1 Tablespoon grated lemon peel
1 Tablespoon and 1 teaspoon lemon juice, preferably fresh-squeezed
1 teaspoon extra-virgin olive oil
ground black pepper

Fill a large pot one-third full of water. Cover and set over high heat. When the water comes to a full boil, add beans and 1/2 teaspoon salt. Cook for 2-5 minutes or until just tender. Drain in a colander.
Transfer the beans to a serving bowl. Add hazelnuts, lemon peel, lemon juice and olive oil. Season to taste with salt and pepper. Toss gently to mix. Serve immediately.
Makes 4 servings.

Berry Spinach Salad

8 cups spinach leaves, rinsed and spun dry
2 cups fresh blueberries
1 1/2 cups halved fresh strawberries
1 cup fresh blackberries
1/4 cup broken pecans, lightly toasted

DRESSING:
1/2 cup halved strawberries
1/4 cup raspberry vinegar
grated peel of 1 lemon
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon light agave nectar or honey
2 teaspoons extra virgin olive oil

Combine spinach, blueberries, strawberries and blackberries in a large bowl and toss gently.

To prepare the dressing, in a small bowl mash strawberries into pulp. Add vinegar, lemon peel and juice, agave and olive oil. Stir well with a whisk.
Arrange the spinach and berry mixture on plates and drizzle with dressing. Sprinkle with toasted pecans. (Or drizzle the dressing over the spinach/berry mixture in the bowl, add pecans and then toss.)
Makes 6 servings.

Black & Blue Breakfast Smoothie Bowl

1 1/2 cups blueberries, frozen
1 1/2 cups blackberries, frozen
1 medium banana
1/4 cup orange juice
8 ice cubes
2 teaspoons honey (optional)
1/2 cup low fat granola

Place the frozen berries, the banana, orange juice and ice in blender. Blend on high speed until the mixture is almost smooth, with a texture between a slush and a sorbet.
Pour the mixture into a cereal bowl or a glass. Stir in honey, if desired. Top with granola. Serve immediately.
Makes 2 servings