Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Shaved Zucchini Salad tara donne Serves 1 2 med zucchini 1 c halved cherry tomatoes 2 Tbsp pitted and chopped Kalamata olives 2 Tbsp diced feta cheese 1 Tbsp pine nuts, toasted* 1½ Tbsp extra virgin olive oil ½ Tbsp apple cider vinegar ½ Tbsp balsamic vinegar 1 clove garlic, minced ¼ tsp freshly ground black pepper

  1. TRIM the ends from the zucchini. Over a large bowl, shave the zucchini lengthwise into ribbons using a vegetable peeler. Add the tomatoes, olives, feta, and pine nuts. Set aside.2. COMBINE the oil, vinegars, garlic, pepper, and a pinch of salt in a small jar with a tight-fitting lid. Shake vigorously until emulsified, about 1 minute.3. POUR the dressing over the vegetables and cheese and toss with your hands to coat. Transfer to a plate and serve. *To toast the pine nuts, place them in a dry skillet over medium heat and stir continuously until they are slightly golden and release a faint, toasty aroma, 2 to 3 minutes. NUTRITION (per serving) 430 cal, 10 g pro, 26 g carb, 6 g fiber, 15 g sugars, 35 g fat, 7 g sat fat, 610 mg sodium Triple-the-Coconut Oatmeal Tara Donne Serves 1 ½ c water ½ c coconut milk  ½ c old-fashioned rolled oats 1 tsp coconut oil 1 tsp unsweetened coconut flakes 1 tsp maple syrup or other sweetener (optional) 1 Tbsp granola (preferably homemade, or one of these 8 healthy store-bought versions), chopped semisweet chocolate, and/or chopped dates (optional)
  2. BRING the water and coconut milk to a boil over high heat in a small saucepan. Add the oats, decrease the heat to low, and stir in the coconut oil and a pinch of salt. Simmer, stirring occasionally, until the oatmeal is thick, about 5 minutes.2. TRANSFER the oatmeal to a bowl, sprinkle it with the coconut flakes, and top with the maple syrup and the granola, chocolate, and/or dates, if desired. Serve immediately. NUTRITION (per serving) 460 cal, 10 g pro, 36 g carb, 6 g fiber, 3 g sugars, 33 g fat, 26 g sat fat, 320 mg sodium MORE: The 5 Worst Things You Can Add To Your Oatmeal Emerald ElixirTara Donne Serves 1 1 c packed chopped Swiss chard (preferably rainbow variety) 1 c packed chopped fresh cilantro 1 c chopped fresh pineapple ½ c packed chopped fresh spinach ⅓ c coconut water 1 tsp honey Juice of 1 lime Ice cubes (optional) COMBINE the chard, cilantro, pineapple, spinach, coconut water, honey, and lime juice in a blender. Pulse to combine and then turn the blender to its highest setting to liquefy. (You may need to stop the blender a time or two, stir the ingredients with a wooden spoon, and pulse again.) Pour into a tall glass, adding ice cubes if you prefer your juice chilled. Enjoy immediately. NUTRITION (per serving) 140 cal, 3 g pro, 35 g carb, 5 g fiber, 25 g sugars, 0.5 g fat, 0 g sat fat, 180 mg sodium Jalapeño-Watermelon SaladTara Donne Serves 3 3 Tbsp extra virgin olive oil 1 Tbsp apple cider vinegar 1 Tbsp balsamic vinegar 1 clove garlic, minced ½ tsp salt ¼ tsp freshly ground black pepper 3 c arugula 2 c diced seedless watermelon ½ c halved cherry tomatoes ¼ c diced red onion 2 Tbsp diced feta cheese 2 Tbsp minced fresh mint 1 Tbsp seeded and minced jalapeño
  3. COMBINE the olive oil, vinegars, garlic, salt, and pepper in a large bowl. Whisk until emulsified.2. ADD the arugula, watermelon, tomatoes, onion, feta, mint, and jalapeño. Toss with your hands to combine well. Serve immediately. NUTRITION (per serving) 200 cal, 3 g pro, 13 g carb, 1 g fiber, 9 g sugars, 16 g fat, 3 g sat fat, 470 mg sodium Lemony Kale RisottoTara Donne Serves 4 2 Tbsp plus 2 tsp extra virgin olive oil ¾ c diced onion 1 c Arborio rice 2 c chicken or vegetable stock 1 c white wine ½ c plus 4 Tbsp freshly grated Parmesan  ½ tsp salt Freshly ground black pepper 2 c thinly sliced kale leaves (thick ribs discarded) Grated zest of 1 lemon
  4. HEAT 2 tablespoons of the olive oil over medium heat in a large saucepan. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice, stir to coat it with olive oil, and cook until the grains are slightly translucent, about 4 minutes.2. STIR in 1 cup of the stock and bring the mixture to a boil over high heat. Add the wine and adjust the heat to maintain a simmer. Cook, stirring constantly, until the rice absorbs all the liquid. Add the remaining 1 cup stock and cook, still stirring, until the rice becomes tender and creamy, 25 to 30 minutes total.3. STIR in ½ cup of the Parmesan, the salt, and a few grinds of pepper. Taste and add more salt if necessary. Simmer for 5 more minutes.4. HEAT the remaining 2 teaspoons of olive oil in a large cast-iron skillet over medium-high heat while the risotto finishes, tilting the pan to coat the bottom. Add the kale and a pinch of salt and cook, stirring occasionally, until kale is wilted and bright green, 2 to 3 minutes.5. DIVIDE the risotto among 4 shallow bowls. Sprinkle one-quarter of the remaining Parmesan cheese over each portion and add a little lemon zest on top. Arrange the kale over the risotto. Serve hot. NUTRITION (per serving) 410 cal, 12 g pro, 49 g carb, 3 g fiber, 2 g sugars, 14 g fat, 4 g sat fat, 830 mg sodium