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 1/2 tablespoons ancho chile powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
Pinch of cinnamon
Pinch of allspice
1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
1 medium white onion, chopped
2 tablespoons cider vinegar
5 tablespoons minced cilantro
3 tablespoons extra-virgin olive oil
1 cup shredded mozzarella cheese
Sixteen warmed 6- or 8-inch flour or corn tortillas,
mashed avocado, shredded or leaf lettuce, salsa and lime wedges, for serving

Directions

In a large bowl, mix the ancho powder with the salt, oregano, cumin,

pepper, cinnamon and allspice. Add the pork, onion, vinegar and

1/4 cup of the cilantro and mix well.

Heat the olive oil in a large skillet. Add the pork and stir-fry over

moderately high heat until browned outside and just cooked through.

Transfer the pork to a colander to drain, then sprinkle with the cheese

and the remaining 1 tablespoon of cilantro. Transfer the pork to a

serving bowl and serve with the warmed tortillas, mashed avocado,

lettuce, salsa 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

2 tablespoon(s) cider or rice-wine vinegar
1 tablespoon(s) garlic hot-pepper sauce
4 (1 pound total) boneless, skinless chicken thighs, trimmed of visible fat
1/2 cup(s) plain dry breadcrumbs
1 tablespoon(s) chopped fresh thyme
1/2 teaspoon(s) kosher salt
1/4 teaspoon(s) freshly ground pepper
2 tablespoon(s) Dijon mustard
Olive oil cooking spray

Directions

Heat oven to 375 degrees F. Mix vinegar and garlic hot-pepper sauce in a

resealable food-storage bag; add chicken. Seal bag; toss to coat chicken.

Let marinate at room temperature 10 minutes.

Meanwhile, on a sheet of waxed paper, mix breadcrumbs, thyme,

salt, and pepper. Drain chicken; pat dry with a paper towel.

Lightly brush thighs with mustard, then coat in breadcrumb mixture.

Spray a large ovenproof nonstick skillet with olive oil cooking spray and

place over medium heat. Add chicken; cook first side 4 minutes.

Carefully turn chicken, then place skillet in oven. Continue to bake

6 minutes, or until chicken is cooked through and coating is crisp.

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Ingredients

1 cup bulgur wheat
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
4 bone-in pork rib chops, 3/4 inch thick (8 ounces each), trimmed
1 cup cranberries
1/4 cup balsamic vinegar
3 tablespoon(s) sugar
1 bag (9 ounces) microwave-in-the-bag spinach

Directions

In 2-quart saucepan, heat 2 cups water and 1/4 teaspoon salt to boiling on high.

Stir in bulgur; cover and cook on medium-low 10 to 15 minutes, until liquid

is absorbed. Stir in parsley.

While bulgur cooks, in 12-inch skillet, heat oil on medium until hot.

Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Cook chops in skillet 12 minutes or until browned on both sides and slightly pink

in center. Transfer to plate.

To same skillet, add cranberries, vinegar, sugar, and 1/3 cup water; heat to boiling,

stirring to scrape up brown bits. Add juices from chops on plate; cook 2 minutes

to thicken sauce slightly. Cook spinach as label directs.

Serve chops with cranberry sauce, bulgur, and spinach.

Ingredients

1/2 cup fat-free buttermilk
1 large egg white
2 teaspoon hot red pepper sauce
4 (6 ounces) chicken breast halves, boneless and skinless
1 cup(s) prepared cornflake cereal , crushed finely
2 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon salt
Olive oil cooking spray

Directions

In medium bowl, whisk buttermilk, egg white, and hot sauce until blended;

add chicken pieces and turn to coat. Let marinate at room temperature.

Preheat oven to 400 degrees F.

Meanwhile, line a baking sheet with nonstick foil. Combine cornflake crumbs,

paprika, thyme, garlic powder, and salt in a shallow pie plate or bowl.

Lift chicken pieces, one at a time, from buttermilk mixture and coat in

seasoned crumb mixture. Place on prepared baking sheet.

Lightly spray crumb coating with cooking spray.

Bake 16 to 18 minutes, until browned on the outside, chicken is no longer

pink in thickest parts, and crumb coating is crusty.

Ingredients

Four 1-inch-thick slices of peasant bread (4 ounces), crusts removed
3 1/2 tablespoons extra-virgin olive oil, plus more for brushing
1 garlic clove
Pinch of saffron threads
3 medium leeks, thinly sliced crosswise (3 cups)
1/2 cup plus 1 tablespoon dry red wine
3 cups chicken stock
1/2 cup heavy cream
Salt and freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 350°. Arrange the bread slices on a baking sheet;

brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic

and tear into 1-inch pieces.

In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all

but 1/2 cup of the leeks. Cook over moderate heat until tender,

4 minutes. Add the 1/2 cup of red wine; reduce over high heat to

2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts

and simmer 3 minutes.

Working in batches, puree the soup in a blender. Return the soup

to the saucepan. Stir in the cream and the remaining 1 tablespoon

of red wine, season with salt and pepper and keep warm.

In a nonstick skillet, heat the remaining 1/2 tablespoon of oil.

Add the reserved leeks and cook over moderate heat until softened,

3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds.

Sprinkle 1 tablespoon of the cheese over each round. Cook over

moderate heat until melted, about 3 minutes. Transfer the rounds

to a plate and let cool until crisp.

Ladle the soup into bowls, top with the leek crisps and serve.

Ingredients

4 large red bell peppers (2 1/4 pounds), stems removed
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 quart low-sodium chicken broth
1/2 cup fresh orange juice
1/4 teaspoon grated orange zest
2 tablespoons chopped cilantro
Salt and freshly ground pepper
6 sea scallops

Directions

Preheat the oven to 425°. Put the peppers on a cookie sheet,

stemmed side down, and bake for 45 minutes, or until the skins are black.

When they’re cool enough to handle, remove and discard the skins,

cores and seeds. Finely dice 2 of the peppers.

In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, onion,

cumin and crushed red pepper and cook over moderately low heat,

stirring occasionally, until the onion is softened, about 10 minutes.

Add the whole roasted peppers and the chicken broth and bring to a boil

over high heat. Reduce the heat to low and simmer for 20 minutes.

Add the orange juice, orange zest and cilantro.

In a blender, puree the soup in batches. Return the soup to the saucepan

and season with salt and pepper; keep hot.

In a medium skillet, heat the remaining 1 tablespoon of olive oil until

shimmering. Season the scallops with salt and pepper. Add the scallops

to the skillet and cook over high heat until richly browned on the bottom,

about 2 minutes. Turn the scallops and cook on the second side for

1 minute. Ladle the soup into bowls, garnish with the scallops and

diced peppers and serve.

Ingredients

6 ounces thickly sliced bacon, cut into 1-inch strips
1/2 medium sweet onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon pure maple syrup
Two 15-ounce cans pink beans with their liquid
3 cups chicken stock or low-sodium broth
Salt
Cayenne pepper
1 jumbo corn muffin (about 5 ounces), cut into 3/4-inch cubes
Chopped scallions, for garnish

Directions

Preheat the oven to 400°. In a medium saucepan, cook the bacon strips

over moderately high heat, stirring occasionally, until they are browned

and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour

off all but 2 tablespoons of the fat from the saucepan.

Add the onion and garlic to the fat in the saucepan and cook, stirring,

until they are softened, about 5 minutes. Add the tomato paste and

maple syrup and cook over moderate heat, stirring, until thick, about

3 minutes. Add the pink beans and their liquid and cook until slightly

thickened, 2 to 3 minutes. Add the chicken stock and bacon strips, season

lightly with salt and cayenne pepper and simmer the soup over moderate

heat until thickened slightly, about 15 minutes.

Meanwhile, spread the corn muffin cubes on a small baking sheet and bake

for 7 to 8 minutes, until they are golden and crisp. Let the corn muffin

croutons cool slightly.

Ladle the soup into deep bowls, garnish with the corn muffin croutons

and chopped scallions and serve.

Ingredients

1 cup orzo
1 tablespoon extra-virgin olive oil
1 pound fresh chicken sausage, casings discarded
and meat rolled into 20 1-inch meatballs
1 large garlic clove, very finely chopped
6 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1) 5-ounce bag baby spinach, 5 cups

—————————————

Directions

In a large saucepan of boiling salted water, cook the orzo until it is

al dente, about 8 minutes. Drain and rinse the orzo under cold water until cool.

Meanwhile, in a medium soup pot, heat the olive oil until shimmering.

Add the chicken meatballs and cook over moderately high heat until they are

lightly browned, about 4 minutes. Using a slotted spoon, transfer the meatballs

to a plate. Add the garlic to the pot and cook over moderate heat until

lightly golden, about 1 minute. Add the chicken broth, bring to a simmer

and season with salt and pepper. Add the meatballs to the broth and simmer

until they are cooked through, about 3 minutes.

Add the baby spinach and cooled orzo to the simmering broth and cook,

stirring, until the spinach is wilted and the soup is piping hot, about 1 minute.

Ladle the meatball-and-orzo soup into shallow bowls and serve.