A TRUE MEASURE OF FLAVOR. PHOTO: VIRGINIA MARSHALL


PADDLING GOURMET BY VINCE PAQUOT Rethink Lunch THREE QUICK AND EASY MEAL SALADS


For many trippers, lunch is the forgotten child in the meal plan- ning family. We want midday meals that keep well and are quick to prepare and eat. Too often, we settle for PB&J or salami and crackers day in and day out. Spend some time on prep the night before or at breakfast and you can enjoy a varied, gourmet lunch even when you’re racing uncooperative weather or an outgoing tide. Store these three easy meal salads in a wide-mouth container till it’s time to break and you’ll be a lunchtime hero.


MEXICAN BOW TIES 8 oz. bow tie pasta


1 small can pinto beans, drained


1/8 tsp ground cumin 1 tsp chili powder


2 medium tomatoes, chopped


1 small can whole kernel corn, drained


1 small green bell pepper, chopped


1/2 cup shredded cheddar cheese


2 green onions, sliced 1 cup low-fat plain yogurt 1/2 cup medium salsa 1/2 cup broken tortilla chips


Cook pasta till tender. Rinse and cool thoroughly. Combine beans, cumin and chili powder. Mix in pasta, tomatoes, corn, green pepper, cheese and on- ions. In a small bowl, combine yogurt and salsa. Add to salad mixture and toss well. Garnish with crushed tortilla chips. Serves 6–8.


SAVORY POTATO SALAD 3 large potatoes, unpeeled 1 red pepper, diced ¼ cup diced onion


1 Tbsp dried whole dill weed 1 ½ Tbsp Dijon mustard


¼ cup whipped salad dressing


Salt to taste


Quarter the potatoes and slice thinly. Cook the potatoes in boiling water till tender. Rinse and cool thoroughly and add the pepper and onion. In a small bowl, whisk together the rest of the ingredients. Pour over the potatoes and toss. Serves 6–8.


ZESTY CHICKPEA SALAD 2 carrots


1 large can chickpeas, drained and rinsed 1 cucumber, diced 1 large clove garlic, crushed 2 Tbsp toasted sesame seeds


2 Tbsp lemon juice or vinegar


3 Tbsp olive oil 1 Tbsp dried parsley 1 tsp salt Ground pepper, to taste


Peel and grate the carrots, add the chickpeas and diced cucumber. Whisk together the rest of the ingredients; add the dressing to the salad and toss. Serves 2–3.


VINCE PAQUOT is a professional chef and sea kayak guide.


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