Soups And Salads

My days tend to be busy--sometimes I work on short deadlines, so I don't have time to cook complicated or time-consuming lunches.

In the fall and winter, I almost always have a container of soup in the fridge. On the weekend I make a big pot that provides me with lunches for most of the week. I try to include a protein (like beans), a whole grain (like brown rice) and a veggie (like wilted spinach) in each soup recipe so that it's a one-pot meal.

Warmer weather, however, makes soup less appealing. As a result, I'll often make salads instead. Favorites include:

• Couscous Salad: Whole grain couscous mixed with black beans, corn, cilantro, parsley, diced tomatoes, olive oil, salt and pepper

• Pasta Primavera Salad: Whole grain bow tie pasta mixed with strips of oven-roasted green pepper, red pepper, yellow pepper, zucchini and carrots, plus fresh grape tomatoes, white beans, olive oil, salt and pepper

• Three Bean Salad: Kidney, garbanzo and black beans mixed with diced cucumbers, chopped asparagus (lightly steamed), balsamic vinegar, olive oil, salt and pepper

Now that the days have gotten warmer, I'm looking forward to trading my soups for salads.