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Ingredients

6 cups drained and rinsed canned black beans (three 19-ounce cans)
4 cups canned low-sodium chicken broth or homemade stock
2 tablespoons cooking oil
1 onion, chopped
1 1/2 teaspoons salt
1/2 cup dry sherry
1 teaspoon fresh-ground black pepper
2 avocados, preferably Hass, cut into 1/2-inch dice
1/4 cup chopped cilantro or flat-leaf parsley
6 radishes, halved and sliced thin
2 tablespoons lime juice

Directions

Combine 3 cups of the beans and 1 cup of chicken broth in a blender or

food processor and puree until smooth.

In a large saucepan, heat the oil over moderate heat. Add the onion and

1 teaspoon of the salt and cook, stirring frequently, until the onion is soft,

about 5 minutes. Increase the heat, add the sherry, and boil until reduced

to approximately 1/4 cup, about 3 minutes.

Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of

chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.

Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice,

and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. S

poon the soup into bowls and top with the salsa.

Notes:
If the radishes aren’t perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.

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Ingredients

Finely grated lime zest
2 tablespoon(s) fresh lime juice
1 tablespoon(s) extra-virgin olive oil, plus more for drizzling
1 1/2 pound(s) honeydew melon, rind removed and melon cut into 1/4-inch dice
1 Hass avocado, cut into 1/4-inch dice
Salt and freshly ground black pepper
2 pound(s) large sea scallops

Directions

Light a grill. In a large bowl, combine the lime zest and juice with the 1 tablespoon of olive oil.

Using a rubber spatula, gently fold in the diced honeydew melon and avocado.

Season the salsa with salt and black pepper.

Drizzle the scallops with olive oil and season with salt and black pepper.

Grill over moderately high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side.

Transfer the scallops to plates, spoon the salsa alongside, and serve.

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Ingredients

1 tablespoon yellow mustard seeds
1/4 cup mayonnaise
1/4 cup whole-grain mustard
1 tablespoon finely chopped dill
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons dark brown sugar
Freshly ground pepper
Vegetable oil, for the grill
One 2-pound salmon fillet, skin on
1 tablespoon olive oil
Salt

Directions

1.In a dry skillet, toast the mustard seeds over moderate heat until they darken and begin to pop, about 2 minutes.

Transfer to a plate. In a bowl, whisk the mayonnaise with the mustard, dill, lime juice and brown sugar. Season with pepper.

2.Light a gas grill. Lightly brush the grate with oil. Run your fingers over the salmon fillet, feeling for bones; use sturdy tweezers to remove any you find.

3.Brush the skin side of the salmon with the olive oil and season generously with salt and pepper.

Set the fillet on the grill, skin side down, and spread the mustard glaze over the fish.

Sprinkle with the toasted mustard seeds. Close the grill and cook over moderate heat until the glaze is golden and the fish is nearly opaque, about 25 minutes.

If the skin begins to char, reduce the heat to low and move the fish to a cooler part of the grill.

Transfer the salmon to a platter and serve hot or at room temperature.

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Ingredients

1 ounce(s) Cîroc Vodka
1 dash(es) Grand Marnier
1 1/2 ounce(s) cranberry juice
1/2 ounce(s) fresh lime juice
1 ounce(s) champagne
1 twist orange

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Directions

Shake Cîroc Vodka, Grand Marnier, cranberry juice, and lime juice over ice.

Strain into a chilled champagne flute.

Top with champagne.

Garnish with orange twist.

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