December 2009

This recipe originally accompanied Baja Fish Tacos.

This recipe originally accompanied Baja Fish Tacos .
Yield: Makes 8 servings

2 cups fine-shredded green cabbage
2 tsp lime juice
2 tsp honey
2 tbsp minced red onion
2 tsp minced jalapeños

This recipe originally accompanied Baja Fish Tacos. 

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce. Serve with tortilla chips, salsa and Tecate beer.

ACTIVE TIME: 25 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy

Tinkyada brand brown rice lasagna noodles (available at Whole Foods, Stop & Shop, and Shaw’s) have the best heft and chew of any gluten-free noodle Nicole Stefanelli has tried; she thinks they come closest to conventional wheat pasta.

In late June, when shelling peas debut for a few weeks, grab as many as you can. They depart as quickly as they arrive. Shucking them as you watch a movie makes it less a chore and more like therapy. Pluck them from their pods by running your finger like a zipper down the open pod and tipping the peas into a bowl. Eat them straight or cook them simply so their flavors pop in your mouth. This easy soup begins with a light broth made from the scraps of a leek simmered with celery, bay leaf, and peppercorns.

Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.