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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

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

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.

INGREDIENTS

5 small eggplants
3 fresh green chile peppers
4 cloves garlic, peeled
1 tablespoon chopped fresh cilantro
1 small onion, quartered
3 teaspoons light brown sugar
2 tablespoons lime juice
1 tablespoon vegetable oil
8 ounces tofu, diced
1/2 cup chopped fresh basil

DIRECTIONS

Preheat the grill for high heat.

Oil the grill grate, and cook the eggplants on all sides until

charred and black, about 15 minutes.

Remove from heat, and place on a rack to cool.

Peel, slice diagonally, and set aside.

In a food processor or blender, combine the chile peppers, garlic, cilantro,

onion, sugar, and lime juice. Process until smooth.

Heat oil in a large skillet over high heat, and add the chile mixture.

Reduce heat to medium, and cook for 1 minute.

Gently stir in the tofu, 1/4 cup of basil, and the eggplant.

Cook until heated through.

Remove to a serving dish, and garnish with the remaining basil.

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INGREDIENTS

1 teaspoon chili powder
1/8 teaspoon dried oregano
1 pinch onion powder
cayenne pepper to taste
garlic powder to taste
salt and pepper to taste
1/2 cup butter, softened
6 ears corn, husked and cleaned

DIRECTIONS

Preheat grill for medium-high heat.

In a medium bowl, mix together the chili powder,

oregano, onion powder, cayenne pepper, garlic powder, salt, and pepper.

Blend in the softened butter.

Apply this mixture to each ear of corn, and place each ear

onto a piece of aluminum foil big enough to wrap the corn.

Wrap like a burrito, and twist the ends to close.

Place wrapped corn on the preheated grill, and cook 20 to 30 minutes,

until tender when poked with a fork.

Turn corn occasionally during cooking.

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INGREDIENTS

1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

DIRECTIONS

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

In a medium bowl, whisk together olive oil, lemon juice, basil and garlic.

Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.

Preheat an outdoor grill for high heat.

Place vegetables directly on the grill or on skewers.

Cook on the prepared grill 2 to 3 minutes per side, brushing frequently

with the marinade, or to desired doneness.

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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

4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste

DIRECTIONS

Preheat the grill for medium heat.

Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices

so that you have nice long strips that won’t fall through the grill.

Heat olive oil in a small pan, and add garlic cloves.

Cook over medium heat until the garlic starts to sizzle and become fragrant.

Brush the slices of squash with the garlic oil, and season with salt and pepper.

Grill squash slices for 5 to 10 minutes per side, until they reach the desired

tenderness. Brush with additional garlic oil, and turn occasionally

to prevent sticking or burning.

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INGREDIENTS

1 tablespoon toasted sesame oil
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon brown sugar
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons toasted sesame seeds

DIRECTIONS

Preheat grill for high heat.

In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar.

Place asparagus in the bowl, and toss to coat.

Lightly oil a fine-mesh grill grate.

Place asparagus on grate, and cook 8 minutes, until tender but firm.

Garnish with sesame seeds to serve.

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