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Ingredients

2 Hass avocados—halved, pitted and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeño, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 small head of napa cabbage, shredded (4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

Directions

Light a grill. In a medium bowl, mash the avocados, sour cream,

jalapeño, red onion, cilantro and 3 tablespoons of the lime juice.

Season the guacamole with salt and pepper and press a piece of plastic

wrap directly onto the surface of the guacamole. In a large bowl,

toss the cabbage with the 2 tablespoons of vegetable oil and the remaining

2 tablespoons of lime juice. Season with salt and pepper.

Brush the fish with oil and season with salt and pepper. Grill over moderately

high heat until lightly charred and cooked through, about 10 minutes.

Transfer the fish to a platter and pull off the skin.

To assemble each taco, spread a dollop of guacamole on a tortilla.

Top with a piece of fish, a few tomato slices and a large spoonful of the

cabbage slaw. Serve with the hot sauce and lime wedges.

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Ingredients

1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon brown sugar
1/4 teaspoon finely ground coffee
Salt and freshly ground pepper
Two 8-ounce skinless, center-cut salmon fillets
Extra-virgin olive oil, for brushing
2 tomatillos, husked and quartered
2 tablespoons chopped cilantro
1 small jalapeño, seeded and quartered
1 garlic clove
6 tablespoons sour cream
1 ripe Hass avocado—halved, peeled and pitted
4 cups finely shredded red and green cabbages (12 ounces)
8 corn tortillas
Hot sauce and lime wedges, for serving

Directions

In a small bowl, stir the cumin with the chili powder, brown sugar and coffee.

Season generously with salt and pepper. Brush the salmon fillets with olive

oil and dredge them in the spice mixture.

Meanwhile, in a food processor or blender, puree the tomatillos with the

cilantro, jalapeño and garlic until smooth. Add the sour cream and process

until smooth, then add the avocado and pulse until creamy. Transfer the

dressing to a large bowl and season with salt and pepper.

Add the cabbage and toss to coat.

Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla

with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes.

Meanwhile, brush the grill pan with olive oil and grill the salmon fillets

over high heat, turning once, until nearly cooked through, 8 to 9 minutes.

Transfer the salmon to a plate and flake with a fork.

Fill the tortillas with the salmon. Top with the cabbage slaw and serve right

away with the hot sauce and lime wedges.

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INGREDIENTS

1 3/4 pounds small red potatoes, quartered

1 small onion, quartered

1/4 cup olive oil

1 1/2 teaspoons dried rosemary, crushed

2 garlic cloves, minced

1/4 teaspoon garlic salt

DIRECTIONS

In a bowl, combine the potatoes, onion, oil, rosemary,

garlic and garlic salt; toss to coat.

Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan.

Roast on grill covered, at 425 degrees F for 15-20 minutes

or until potatoes are tender. Uncover and cook for 10-20 minutes or until brown.

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Ingredients

1 pound(s) fresh pizza dough
4 ounce(s) fresh mozzarella cheese, coarsely shredded
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) freshly grated Pecorino Romano cheese
1/2 teaspoon(s) coarsely ground black pepper
1 tablespoon(s) chopped fresh parsley leaves

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Directions

Prepare outdoor grill for covered, direct grilling on medium-low.

Cut dough into 4 equal pieces.

On one end of oiled cookie sheet, with fingertips, spread and flatten 1 piece of dough to about 1/8-inch thickness. (Edge does not need to be even.)

On same cookie sheet, repeat with another piece of dough.

Repeat with a second oiled cookie sheet and remaining dough.

Place all 4 pieces of dough, oiled side down, on hot grill grate.

Cook 2 to 3 minutes or until grill marks appear on underside (dough will stiffen and puff).

With tongs, turn crusts over.

Working quickly, top crusts with mozzarella; then dollop with ricotta, and sprinkle with Pecorino Romano cheese and pepper.

Cover grill and cook pizzas 3 to 4 minutes longer or until undersides are evenly browned and cooked through.

Transfer to cutting board; sprinkle tops of pizzas with parsley.

Cut into wedges. Makes 4 servings.

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Tips & Techniques

Recipe tip: Look for fresh pizza dough in the dairy section of your supermarket, usually sold near the tortillas.

(Frozen pizza dough is also available, but it takes several hours to thaw before it can be used.)

Or you can purchase dough from a local pizzeria; they’ll usually sell it to you in 1-pound balls if you ask.

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Ingredients

1 package(s) (7 1/4-ounce) macaroni and cheese mix, Kraft®
1 tablespoon(s) Mexican seasoning, McCormick®
3/4 cup(s) shredded Mexican cheese blend, Kraft®

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Directions

Preheat oven to 350 degrees.

Make macaroni and cheese according to package directions.

Transfer to a medium baking dish or casserole dish.

Sprinkle Mexican seasoning over top of macaroni and cheese.

Sprinkle cheese blend over top to cover.

Bake for 5 minutes or until cheese is melted

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