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"Jan. 2 Mixed Green Salad Active Time: 10 minutes Total Time: 10 minutes Serves 6 Recipe Ingredients 2 Tbsp olive oil 1 Tbsp red wine vinegar 1 tsp Dijon mustard Kosher salt and pepper 1 small bell pepper, cut into thin strips 1/2 seedless cucumber, cut into thin half moons 1/2 small red onion, thinly sliced 1 5-ox pkg mixed greens Recipe Preparation 1. In a large bowl, whisk together the oil, vinegar, mustard and 1/4 tsp each salt and pepper. Add the bell pepper, cucumber and onion and toss to combine.  2. Add the greens and toss to coat; serve immediately. Jan. 11 Grape Tomato Salad Active Time: 10 minutes Total Time: 10 minutes Serves 4 Recipe Ingredients 1 pint grape tomatoes, halved 2 scallions, finely chopped 2 Tbsp olive oil Kosher salt and pepper 2 cups baby spinach or arugula, chopped 1/4 cup fresh flat-leaf parsley, chopped (optional) Recipe Preparation 1. In a large bowl, toss the tomatoes, scallion, oil, 1/2 tsp salt and 1/4 tsp pepper.  2. Fold in the spinach and parsley, if using.  Jan. 13 Arugula Salad Active Time: 10 minutes Total Time: 10 minutes Serves 4 Recipe Ingredients 2 Tbsp olive oil 1 Tbsp red wine vinegar 1 tsp Dijon mustard Kosher salt and pepper 1 small shallot, thinly sliced 4 cups baby arugula Recipe Preparation 1. In a large bowl, whisk together the oil, vinegar, mustard and 1/4 tsp each salt and pepper; stir in the shallot.  2. Add the arugula and toss to coat. Serve immediately. Jan. 22 Garlic Bread Active Time: 10 minutes Total Time: 10 minutes Serves 4 Recipe Ingredients 2 Tbsp olive oil 1 clove garlic, finely chopped 1 Tbsp chopped flat-leaf parsley (optional) 1 small baguette, split 2 Tbsp grated Parmesan Recipe Preparation 1. Heat broiler. In a small skillet heat the oil over medium heat. Add the garlic and 1/4 tsp each salt and pepper and cook stirring for 1 minute. Remove from heat and stir in the parsley.  2. Place the baguette cut-side up on a broiler-proof baking sheet. Drizzle with the oil and sprinkle with the cheese. Broil until the cheese just begins to brown, 2 to 3 minutes. Jan. 25 Arugula Salad Active Time: 5 minutes Total Time: 5 minutes Serves 6 Recipe Ingredients 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 tsp Dijon mustard Kosher salt and pepper 1/2 seedless cucumber, cut into thin half moons 1/2 small red onion, thinly sliced 6 cups baby arugula Recipe Preparation 1. In a large bowl, whisk together the oil, vinegar, mustard and 1/4 tsp each salt and pepper.  2. Add the cucumber and onion and toss to combine. Toss with the arugula and serve immediately.  Jan. 26 Mixed Green Salad Active Time: 5 minutes Total Time: 5 minutes Serves 6 Recipe Ingredients 2 Tbsp olive oil 1 Tbsp white wine vinegar 1 tsp Dijon mustard Kosher salt and pepper 1 5-oz pkg mixed greens 2 scallions, thinly sliced Recipe Preparation 1. In a large bowl, whisk together the oil, vinegar, mustard, and 1/4 tsp each salt and pepper. 2. Add the greens and scallions and toss to coat. Serve immediately.  Jan. 28 Roasted Broccoli, Red Onions and Walnuts Active Time: 10 minutes Total Time: 35 minutes Serves 4 Recipe Ingredients 4 cloves garlic, smashed 1 head broccoli, cut into small florets 1 red onion, cut into 1/2-in.-thick wedges 1/2 cup walnuts  2 Tbsp olive oil Kosher salt and pepper 1/4 cup raisins Recipe Preparation 1. Heat oven to 425\u00BAF. On a large rimmed baking sheet, toss the garlic, broccoli, onion, walnuts, oil, 1/2 tsp salt and 1/4 tsp pepper. Roast for 15 minutes.  2. Scatter the raisins over the vegetables and continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes more.  Click here to go back to the January Month of Menus "^^<http://www.w3.org/2001/XMLSchema#string>
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