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

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

7 3/4 cup(s) low-sodium chicken broth
1 cup(s) long-grain white rice, such as basmati or jasmine
1 tablespoon(s) vegetable oil
3/4 pound(s) kielbasa, halved lengthwise and thinly sliced
1 onion, halved and thinly sliced
1/2 medium green cabbage, cored and finely shredded
Kosher salt and freshly ground pepper

———————————————-

Directions

In a medium saucepan, combine 1 3/4 cups of the chicken broth with the

rice and bring to a simmer. Cover and cook over low heat for 18 minutes,

until the rice is tender.

Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over

moderately high heat until lightly browned, about 4 minutes.

Add the onion and cabbage and cook until softened, about 6 minutes.

Add the remaining 6 cups of broth and bring to a simmer.

Cook over moderately low heat until the cabbage is tender, 10 minutes.

Season with salt and pepper, stir in the rice and serve.

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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

Vegetable oil, for frying
3) 6-inch corn tortillas, cut into narrow wedges
Kosher salt
1 onion, cut into 1/4-inch dice
1 teaspoon(s) ground cumin
2 can(s) (15-ounce) black beans
2 tablespoon(s) chopped cilantro
Freshly ground pepper

Directions

In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high

heat until a deep-fry thermometer registers 350°. Add the tortillas and fry,

stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes.

Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.

In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas.

Add the onion and cook over moderate heat until softened, about 6 minutes.

Add the cumin and cook for 1 minute.

Add the beans and their liquid and 1 1/2  cups of water.

Bring to a simmer and cook until slightly thickened, about 15 minutes.

Stir in 1 tablespoon of the cilantro and season with salt and pepper.

Ladle the soup into bowls and top with a few tortillas. Sprinkle with the

remaining 1 tablespoon of cilantro and serve.

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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 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

2 pounds red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil
1 envelope onion soup mix

DIRECTIONS

Combine all ingredients in a large plastic bag; shake until well coated.

Empty bag into an ungreased 26-in. x 9-in. heavy duty foil.

Fold in half(13-inx13-in) and grill at 350 degrees F for 35 minutes,

stirring occasionally. Uncover and 15 minutes longer or until potatoes

are tender.

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INGREDIENTS

6 potatoes, sliced
1/4 cup diced onion
2 tablespoons cold margarine
1/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
3/4 cup shredded Cheddar cheese
salt and ground black pepper to taste

DIRECTIONS

Build a campfire and allow the fire to burn until it has accumulated

a bed of coals. Rake the coals into a flat bed on one side of the fire.

Cut 2 lengths of heavy duty foil approximately 18 inches square,

placing one on top of the other for strength.

Spray top one with non-stick spray. Spread potatoes on foil leaving

plenty of room to fold up later.

Scatter the onion over potatoes; slice the margarine over the

potatoes; layer the Parmesan, mozzarella, and Cheddar cheeses

over the potatoes; season with salt and pepper.

Bring opposite edges of foil together and seal.

Place the packet directly onto your campfire and cook until

the potatoes are soft, about 35 minutes.

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INGREDIENTS

2 small yellow squash, sliced
2 small zucchini, sliced
1 small onion, diced
1 red bell pepper, minced
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon lemon-pepper seasoning

DIRECTIONS

Preheat an outdoor grill for high heat. When hot, lightly oil grate.

Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle

with olive oil; sprinkle with lemon-pepper seasoning; stir to coat.

Place the vegetable mixture in the center of a large sheet of aluminum foil.

Top with another large sheet of aluminum foil.

Roll the edges of the foil sheets together to seal into a packet.

Place the packet on the preheated grill.

Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.

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