Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

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3/4 cup quinoa (any color)

1 cup thawed, shelled edamame

2 tablespoons orange juice

1 teaspoon country Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

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1/4 cup extra-virgin olive oil

1 large bunch kale, 8 to 10 cups

2 carrots, shredded with a peeler

1/3 cup pecans

1. Cook the quinoa according to package directions. When it is cooked, place the edamame in the pot, cover, and let stand off the heat.

2. Make the dressing: Whisk the orange juice, mustard, salt, pepper and olive oil together.

3. Combine the kale with the carrots and pecans; add the dressing and toss thoroughly. Stir in the quinoa and edamame and serve. Makes 4 servings.

Nutritional analysis for each serving: 404 calories, 13 g protein, 37 g carbohydrates, 8 g fiber, 25 g fat, 3 g saturated fat, 509 mg sodium



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3 tablespoons extra-virgin olive oil

3 romaine hearts, halved lengthwise

1 red onion, cut across in 1/2-inch thick slices

4 (5-ounce) salmon fillets

1/2 teaspoon salt, divided

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1/4 teaspoon black pepper

2 teaspoons lemon juice

1/4 cup shaved or grated Parmesan

1. Coat the grill rack with oil; heat the grill.

2. Brush 1 tablespoon of the oil over the romaine, onions and fish, then sprinkle all with 1/4 teaspoon of the salt and the pepper.

3. Make the dressing: Whisk the remaining 2 tablespoons oil, 1 1/4 teaspoon salt and lemon juice together.

4. Place the romaine hearts (cut-side down), onion slices and salmon (flesh side down) on the grill. Cook 2 minutes; turn the romaine and cook another 2 minutes. Transfer the romaine to a platter, and turn the salmon and onion. Cook another 3 to 4 minutes, or to desired degree of doneness.

6. Cut the romaine across in strips; cut the onion rings in half and toss together. Add the Parmesan and divide among 4 plates. Top each with the salmon and drizzle with the dressing. Makes 4 servings.

Nutritional analysis for each serving: 330 calories, 33 g protein, 7 g carbohydrates, 4 g fiber, 18 g fat, 4 g saturated fat, 484 mg sodium



4 large eggs

8 ounces green beans

1/2 pound small new potatoes, scrubbed

2 tablespoons lemon juice

1/2 teaspoon Dijon mustard

4 tablespoons extra-virgin olive oil

1 Persian cucumber, sliced

1 cup grape cherry tomatoes, halved

1 cup sliced radishes

3 (5-ounce) cans solid white tuna in water, drained

1/2 cup pitted Kalamata (or other) olives

1. Place the eggs in a small pot and cover with cold water; bring to a boil and immediately remove from the heat, cover and let stand 13 minutes. Run under cold water, peel and slice.

2. Meanwhile, bring a medium pot of water to a boil; add the green beans, cook 3 minutes until bright green and crisp-tender and remove from the pot with a slotted spoon. Run under cold water and set aside.

3. Add the potatoes to the water and return to a boil; cook until the potatoes are fork-tender, about 12 minutes. Drain and place in a bowl.

4. Whisk the lemon juice, mustard and olive oil together. Toss 1 tablespoon with the potatoes, 2 teaspoons with the green beans, 1 teaspoon with the cucumber, 1 teaspoon with the tomato, 1 teaspoon with the radishes and toss the remaining dressing with the tuna.

5. Arrange all the salad ingredients (including the undressed egg and the olives) on a platter in individual piles. Makes 4 servings

Nutritional analysis for each serving: 451 calories, 30 g protein, 24 g carbohydrates, 5 g fiber, 27 g fat, 4 g saturated fat, 754 mg sodium


TIP:  Leftover grilled chicken, fish or steak can replace the pecans to make the kale salad heartier.