Warm Chocolate-Chunk Pizza Cookie

Ingredients

• 1 cup(s) all-purpose flour
• 1/2 teaspoon(s) baking soda
• 1/4 teaspoon(s) salt
• 6 tablespoon(s) margarine or butter
• 1/3 cup(s) granulated sugar
• 1/3 cup(s) packed brown sugar
• 1 teaspoon(s) vanilla extract
• 1 large egg
• 6 ounce(s) semisweet chocolate, broken into pieces
• 1/2 cup(s) walnuts, coarsely chopped

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Directions

1. Preheat oven to 375 degrees F. Grease large cookie sheet. On waxed paper, combine flour, baking soda, and salt.
2. In 3-quart saucepan, melt margarine or butter over medium heat. Remove saucepan from heat. With wire whisk or fork, stir in sugars, vanilla, and egg until mixed. With spoon, stir in flour mixture just until blended. Stir in chocolate and walnuts.
3. Spoon batter onto center of cookie sheet and, with spatula, flatten and spread into 8-inch round. Bake 20 to 23 minutes, until cookie is golden brown. Cool on wire rack 5 minutes, then slice warm cookie into 16 wedges. Eat immediately. Or cool, then wrap in foil; to serve warm, reheat in 375 degrees F oven 5 to 8 minutes.

Green Tomato Salsa

Ingredients

• 8 ounce(s) green tomatoes, chopped
• 8 ounce(s) ripe red tomatoes, chopped
• 1 cup(s) fresh corn kernels
• 1/4 cup(s) snipped fresh chives
• 2 tablespoon(s) fresh lemon juice
• 1/2 teaspoon(s) salt
• 1/8 teaspoon(s) coarsely ground black pepper

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Directions

In medium bowl, gently stir tomatoes with corn, chives, lemon juice, salt, and pepper. Cover and refrigerate at least 1 hour to blend flavors, or up to 8 hours. Drain before serving if chilled longer than 1 hour.

Chicken Mole Tostadas

Ingredients

• 1 cup(s) reduced-sodium chicken broth
• 1/3 cup(s) pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
• 3 cup(s) cooked, shredded chicken
• 1/2 cup(s) (plus whole leaves for garnish) chopped cilantro
• 1/4 cup(s) minced red onion
• 3 tablespoon(s) lime juice
• 48 restaurant-style tortilla chips
• Avocado Cream (recipe follows)

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Directions

1. Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.
2. Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
3. Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.
4. Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.

Shrimp and Mango Salsa Salad

Ingredients

• 12 ounce(s) medium to large frozen cooked shrimp, thawed
• 2 ripe mangoes, peeled, seeded and cut into 1/2-inch chunks
• 1 medium tomato, seeded and diced
• 1/3 cup(s) diced red onion
• 1 cup(s) chopped cilantro
• 1 (optional) jalapeño, seeded and finely diced
• 1 tablespoon(s) olive oil
• juice from 1 lime
• 1/4 teaspoon(s) ground cumin
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) pepper
• 1 bag(s) (5-to 6-oz. ) spring greens
• 
  

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Directions

1. Combine cooked shrimp with next 10 ingredients. Cover and chill for 1 hour.
2. Serve shrimp mixture chilled over spring greens.

Black Bean Tortilla Soup

Ingredients

• 1 tablespoon(s) vegetable oil
• 1 1/2 pound(s) boneless, skinless chicken thighs, cut into 1/2-inch-wide strips
• Salt
• 1 large (12 ounces) onion, chopped
• 2 medium (3 ounces each) poblano chiles, seeded and chopped
• 2 clove(s) garlic, crushed with press
• 1 1/2 teaspoon(s) ground cumin
• 1 teaspoon(s) ground coriander
• 1 carton(s) (32 ounces) reduced-sodium chicken broth
• 2 cup(s) water
• 1 cup(s) frozen corn kernels
• 1 can(s) (15 to 19 ounces) black beans, rinsed and drained
• 1/4 cup(s) fresh lemon juice
• 1/4 cup(s) loosely packed fresh cilantro leaves, chopped
• 2 cup(s) coarsely broken tortilla chips

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Directions

1. In 6-quart saucepot, heat oil on medium-high until hot. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to saucepot in 2 batches, and cook 5 minutes per batch or until lightly browned, stirring occasionally. With slotted spoon, remove chicken to medium bowl once it is browned.
2. After all chicken is browned, add onion, poblanos, and garlic to saucepot; cook on medium 10 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in cumin and coriander; cook 1 minute. Add broth and water; cover and heat to boiling.
3. Return chicken, and any juices in bowl, to saucepot; stir in frozen corn and black beans. Heat to boiling on medium-high; reduce heat to medium-low and simmer, uncovered, 10 minutes to blend flavors. Stir in lime juice and cilantro.
4. Ladle soup into bowls. Serve with tortilla chips for sprinkling on top of soup. Makes about 11 cups.

Southwestern Turkey Fajitas

Ingredients

• 1 pound(s) tomatillos, husked and rinsed
• 1 small poblano chile, cut in half, stems and seeds discarded
• 1 small shallot, cut up
• 3 tablespoon(s) fresh lime juice
• 3/4 teaspoon(s) salt
• 3/4 teaspoon(s) sugar
• 1/3 cup(s) packed fresh cilantro leaves, chopped

Turkey and Onion Fajitas

• 2 (about 1 3/4 pounds) whole turkey-breast tenderloins, substitute 6 medium skinless, boneless chicken-breast halves
• 2 tablespoon(s) fajita seasoning, (see note)
• 4 teaspoon(s) olive oil
• 3 large onions, cut into 1/2-inch-thick slices
• 12 (6-inch) corn tortillas
• Cilantro sprigs and red chiles, for garnish

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Directions

1. Make the Tomatillo Salsa: Preheat broiler. Place tomatillos in broiling pan without rack. Place pan in broiler 5 to 6 inches from source of heat and broil tomatillos 10 minutes or until blackened in spots and blistering, turning tomatillos over once. When tomatillos are turned, add poblano, skin side up, to pan and broil 6 minutes or until charred.
2. In blender or food processor with knife blade attached, pulse tomatillos, poblano, shallot, lime juice, salt, and sugar until chopped. Stir in cilantro. Cover and refrigerate salsa up to 3 days if not serving right away. Makes about 2 cups.
3. Prepare Turkey and Onion Fajitas: In medium bowl, toss turkey tenderloins or chicken with fajita seasoning and 2 teaspoons oil. Brush onion slices with remaining 2 teaspoons oil.
4. Place turkey or chicken and onions on hot grill rack. Cook turkey 15 to 20 minutes (chicken 10 to 12 minutes) or until juices run clear when thickest part is pierced with tip of knife (internal temperature of turkey tenderloins should be 170 degrees F on meat thermometer), turning turkey or chicken over once. Cook onions 12 to 15 minutes or until tender and golden, turning them over once.
5. While turkey or chicken is cooking, place several tortillas on same grill and heat just until lightly browned, removing to a sheet of foil as they brown. Wrap tortillas in foil and keep warm.
6. To assemble fajitas: Transfer onions to bowl. Transfer turkey or chicken to cutting board and thinly slice. Top tortillas with equal amounts of turkey or chicken and onion; spoon some salsa on each and fold over to eat out of hand. Serve with any remaining onions and salsa.

   Nutritional Information without salsa: About 350 calories, 36 g protein, 35 g carbohydrate, 7 g total fat (1 g saturated), 5 g fiber, 88 mg cholesterol, 440 mg sodium.

   Nutritional Information for each 1/4 cup salsa: About 30 calories, 1 g protein, 6 g carbohydrate, 1 g total fat (0 g saturated), 1 g fiber, 0 mg cholesterol, 220 mg sodium.

Mini Chile Relleno Casseroles

Ingredients

• 2 diced green chiles, drained and patted dry
• 3/4 cup(s) frozen corn, thawed and patted dry
• 4 scallions, thinly sliced
• 1 cup(s) shredded reduced-fat Cheddar cheese
• 1 1/2 cup(s) nonfat milk
• 6 large egg whites
• 4 large eggs
• 1/4 teaspoon(s) salt
• 
  

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Directions

1. Preheat oven to 400 degrees F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet.
2. Equally divide green chiles, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins.
3. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Roasted Vegetable Enchiladas

Ingredients

• 1 poblano pepper, or green bell pepper
• 2 teaspoon(s) extra-virgin olive oil
• 1 cup(s) chopped yellow onion
• 3 clove(s) garlic, minced
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) ground cumin
• 1/2 teaspoon(s) chili powder
• 1/4 teaspoon(s) paprika
• 1/8 teaspoon(s) ground chipotle pepper
• 8 ounce(s) tomatoes, roughly chopped, plus diced tomato for garnish
• 1 cup(s) vegetable broth
• 1/2 cup(s) packed fresh cilantro, coarsely chopped, plus more leaves for garnish
• 3 bell peppers, (1 each red, yellow and orange) diced
• 8 ounce(s) cremini (baby portobello) mushrooms, diced
• 3/4 cup(s) diced red onion
• 4 1/2 teaspoon(s) extra-virgin olive oil
• 1/4 teaspoon(s) salt
• Freshly ground pepper, to taste
• 1 can(s) (15 ounces) pinto beans, rinsed
• 12 6-inch corn tortillas
• 
  

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Directions

1. Preheat oven to 425 degrees F.
2. To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
3. Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
4. Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)
5. To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
6. To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.
7. Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

Shrimp Enchiladas Verde

Ingredients

• 1 pound(s) peeled cooked shrimp , (21-25 per pound; thawed if frozen), tails removed
• 1 cup(s) frozen corn, thawed
• 2 can(s) (4 ounce) chopped green chiles, (not drained)
• 2 cup(s) canned green enchilada sauce, or green salsa, divided
• 12 corn tortillas
• 1 can(s) (15 ounce) nonfat refried beans
• 1 cup(s) reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
• 1/2 cup(s) chopped fresh cilantro
• 1 lime, cut into wedges

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Directions

1. Preheat oven to 425 degree F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Chicken Tacos with Charred Tomatoes

Ingredients

• 2 plum tomatoes, cored
• 8 ounce(s) boneless, skinless chicken breast, trimmed of fat
• 1/4 teaspoon(s) salt
• 1/8 teaspoon(s) freshly ground pepper
• 2 teaspoon(s) canola oil, divided
• 1/2 cup(s) finely chopped white onion
• 1 clove(s) garlic, minced
• 1 small jalapeño pepper, seeded and minced
• 2 teaspoon(s) lime juice, plus lime wedges for garnish
• 2 teaspoon(s) chopped fresh cilantro
• 2 scallions, chopped
• 6 small corn tortillas, heated (see Tip)

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Directions

1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
4. Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

The EatingWell Taco

Ingredients

• 12 EatingWell Crispy Taco Shells
• Lean & Spicy Taco Meat
• 3 cup(s) shredded romaine lettuce
• 3/4 cup(s) shredded reduced-fat Cheddar cheese
• 3/4 cup(s) diced tomatoes
• 3/4 cup(s) prepared salsa
• 1/4 cup(s) diced red onion

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Directions

1. To assemble, fill each taco shell with (in any order): a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon cheese, 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon onion.

Chipotle Steak and Corn Salsa

Ingredients

• 4 corn tortillas
• Olive oil nonstick cooking spray
• 2 green onions
• 2 cup(s) fresh corn kernels
• 1 cup(s) mild salsa
• 1/2 teaspoon(s) (to 1 teaspoon, as needed) ground chipotle chile pepper
• 1 teaspoon(s) ground cumin
• 1/2 teaspoon(s) salt
• 4 (5 ounces each) beef eye round steaks , 3/4 inch thick

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Directions

1. Preheat oven to 400 degrees. On cookie sheet, spray tortillas with nonstick spray to lightly coat both sides. Toast tortillas on cookie sheet in oven 9 minutes or until golden-brown. Cool.
2. While tortillas bake, prepare salsa: Thinly slice dark-green and light parts of green onions crosswise, reserving green tops for garnish. Spray 10-inch nonstick skillet with nonstick spray. Add light parts of green onions and corn, and cook on medium 5 minutes, stirring occasionally. Stir in salsa; cook 3 to 5 minutes to heat through.
3. Meanwhile, heat ridged grill pan on medium. In cup, combine chipotle, cumin, and 1/2 teaspoon salt; use to season steaks. Place steaks in grill pan; cook 9 minutes for medium-rare or until desired doneness, turning once.
4. To serve, break tortillas into large pieces and place on 4 dinner plates with steaks and corn salsa; sprinkle with reserved green onions.

Slow-Cooker Braised Pork with Salsa

Ingredients

• 3 pound(s) boneless pork shoulder, or butt
• 1 1/2 cup(s) prepared tomatillo salsa (see Tips & Techniques)
• 1 3/4 cup(s) reduced-sodium chicken broth
• 1 medium onion, thinly sliced
• 1 teaspoon(s) cumin seeds, or ground cumin
• 3 plum tomatoes, (1/2 pound), thinly sliced
• 1/2 cup(s) chopped fresh cilantro, divided
• 1/2 cup(s) reduced-fat sour cream
• 
  

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Directions

1. Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
2. Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
3. With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
4. To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro. Oven method: Total: 3 hours Preheat oven to 350°F. Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil. Bake until the pork is pull-apart tender, about 2 1/4 hours. Skim fat. Uncover and bake until the meat begins to brown, about 15 minutes more. Stir in 1/4 cup cilantro. Ladle into bowls, garnish with sour cream and remaining cilantro.

Maple-Glazed Sausages and Figs

Ingredients

• 2 tablespoon(s) maple syrup
• 2 tablespoon(s) balsamic vinegar
• 2 package(s) (12 ounces each) fully cooked chicken and roasted garlic sausages
• 8 ripe fresh figs, each cut lengthwise in half
• 1/2 large sweet onion, chopped
• 1 1/2 pound(s) Swiss chard, stems sliced and leaves chopped
• 2 teaspoon(s) olive oil
• Salt and pepper

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Directions

1. Preheat toaster oven to 450 degrees F. In small bowl, stir syrup and 1 tablespoon vinegar until blended. Place sausages and figs in single layer on foil-lined toaster oven tray, and lightly brush with half of syrup mixture. (If your toaster oven is small, you may need to cook the sausages and figs in two batches.)
2. Roast 8 to 10 minutes or until heated through and golden, turning over and brushing with remaining syrup mixture halfway through roasting.
3. Meanwhile, place onion in microwave-safe large bowl. Cover with vented plastic wrap and microwave on High 3 minutes. Add chard to onion; cover and microwave 9 minutes or until vegetables are tender, stirring once. Stir in oil, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 1 tablespoon vinegar.
4. Serve chard with figs and sausages.

Salmon with Andouille Sausage and Green Olives

Ingredients

• 1 4-ounce link of andouille sausage, thinly sliced
• 1/4 cup(s) pitted green olives, thinly sliced
• 2 tablespoon(s) unsalted butter, softened
• 1 medium shallot, minced
• 4 6-ounce skinless salmon fillets, preferably wild
• Extra-virgin olive oil, for rubbing
• Salt and freshly ground pepper
• 
  

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Directions

1. Heat a small skillet over high heat. Add the andouille and cook, stirring, until sizzling, about 1 minute. Transfer to a medium bowl and let cool to room temperature. Mix the sausage with the sliced olives, softened butter, and minced shallot.
2. Light a grill. Rub the salmon fillets all over with olive oil and season lightly with salt and pepper. Grill the salmon over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side. Transfer the salmon to plates, top with the buttered andouille mixture, and serve immediately.

Mahimahi with Herbed White-Wine Sauce

Ingredients

• 1/4 cup(s) pine nuts
• 1 cup(s) bottled clam juice
• 1/4 cup(s) dry white wine
• 1 medium shallot, minced
• 1 tablespoon(s) finely chopped thyme
• 1 tablespoon(s) finely chopped marjoram
• Salt and freshly ground pepper
• 4 6-ounce skinless mahimahi fillets
• Extra-virgin olive oil, for rubbing
• 2 tablespoon(s) flat-leaf parsley, finely chopped
• 
  

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Directions

1. In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times, until the nuts are fragrant, about 1 minute. Transfer to a plate.
2. Add the clam juice to the saucepan and boil over high heat until reduced by half, about 5 minutes. Add the wine and boil until reduced to 1/4 cup, about 5 minutes. Add the shallot, thyme, and marjoram and season with salt and pepper. Cover the sauce and keep warm.
3. Light a grill. Rub the fish fillets with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side. Transfer the fish to plates.
4. Stir the parsley into the wine sauce. Coarsely chop the toasted pine nuts. Spoon the sauce over the fish, sprinkle with the pine nuts, and serve.

Grilled Whole Snapper

Ingredients

• Two 1 1/4- to 1 1/2-pound whole red snappers, cleaned and scaled
• 1 teaspoon(s) salt
• 2 large sprigs rosemary plus 1 tablespoon chopped fresh rosemary, or 2 teaspoons dried rosemary, crumbled
• 3 tablespoon(s) olive oil
• 2 cloves garlic, minced
• 1 tablespoon(s) dry bread crumbs
• Lemon wedges, for serving
• 
  

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Directions

1. Light the grill. Rinse the fish; dry the surfaces and cavities thoroughly. Cut shallow incisions in a crisscross pattern, about 1 inch apart, in each side of both fish. Season each fish cavity with 1/8 teaspoon of the salt. Put a rosemary sprig in each cavity or rub with 1/2 teaspoon dried rosemary. Rub the surface of both fish using 2 tablespoons of the oil, the garlic, the chopped fresh or remaining 1 teaspoon dried rosemary, and the remaining 3/4 teaspoon salt. Sprinkle the bread crumbs on both sides of each fish. Drizzle both sides with the remaining tablespoon oil.
2. Put the fish in a grill basket or onto a very clean grill rack. Cook over moderately high heat for 7 minutes. Turn and grill until golden and just done, about 7 minutes longer. Remove the fish carefully so it doesn't stick.
3. Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet. Turn the fish over and repeat. Repeat with the other fish. Pass lemon wedges.
4. Notes: Roasted Whole Snapper: Purchase one three-and-a-half-pound snapper instead of two smaller ones. Prepare the fish in the same manner through Step 1, using one-quarter teaspoon salt and both sprigs or one teaspoon rosemary in the cavity. Heat the oven to 450°F instead of lighting the grill. Put the fish on a rack in a roasting pan; cook until just done, about twenty minutes. No need to turn the fish while cooking.
5. Wine Recommendation: Snapper is a delicate fish, and though grilling adds some stronger flavors, you'll be best off with a fairly neutral but crisp white. Orvieto Classico strikes the perfect balance.

Tuscan Grilled Trout

Ingredients

• 1/4 cup(s) olive oil
• 1 clove garlic, cut into thin slices
• 1/2 teaspoon(s) dried sage
• 1/2 teaspoon(s) dried rosemary, crumbled
• 2 tablespoon(s) wine vinegar
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) fresh-ground black pepper
• 8 trout fillets (about 2 pounds in all)
• 
  

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Directions

1. Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt and the pepper.
2. Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve,whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
3. Fish Alternatives: In place of the trout, try relatively firm fillets, such as Arctic char or salmon. Whole fresh sardines, if you can find them, would also be delicious.
4. Test-Kitchen Tip: If you don't plan to grill the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.
5. Wine Recommendation: Look for a young white wine from Italy with plenty of acidity, such as a pinot grigio or Soave, to complement the trout and stand up to the vinegar here.

Grilled Scallops with Honeydew-Avocado Salsa

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
• 
  

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Directions

1. 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.
2. 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.

Asian Chicken Salad

Ingredients

• 4 1/2 ounce(s) vermicelli rice noodles
• 1/4 cup(s) lower-sodium Asian fish sauce
• 3 tablespoon(s) fresh lime juice
• 2 tablespoon(s) (packed) light brown sugar
• 1/4 teaspoon(s) crushed red pepper
• 2 cup(s) shredded, skinless rotisserie chicken meat
• 4 cup(s) (from 1 small head) thinly sliced Napa cabbage
• 2 cup(s) shredded carrots
• 1/2 cup(s) (loosely packed) fresh mint leaves
• 1/2 cup(s) (loosely packed) fresh cilantro leaves
• 1/2 cup(s) unsalted roasted peanuts, chopped
• 
  

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Directions

1. In 8-cup glass measuring cup, microwave 6 cups water on High 10 minutes. Add rice noodles; cook 1 to 2 minutes on High or until noodles are tender. Drain.
2. Meanwhile, in large bowl, combine fish sauce, lime juice, sugar, and crushed red pepper. Add chicken, cabbage, carrots, mint, and cilantro; toss to coat.
3. Divide noodles among 4 large dinner plates; top with chicken mixture. Sprinkle with peanuts to serve.

Beef and Bean Chile Verde

Ingredients

• 1 pound(s) 93%-lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 clove(s) garlic, chopped
• 1 tablespoon(s) chili powder
• 2 teaspoon(s) ground cumin
• 1/4 teaspoon(s) cayenne pepper, or to taste
• 1 green salsa, green enchilada sauce or taco sauce
• 1/4 cup(s) water
• 1 can(s) pinto or kidney beans, rinsed

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Directions

1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

Japanese Chicken-Scallion Rice Bowl

Ingredients

• 1 1/2 cup(s) instant brown rice
• 1 cup(s) reduced-sodium chicken broth
• 1 1/2 tablespoon(s) sugar
• 2 tablespoon(s) reduced-sodium soy sauce
• 1 tablespoon(s) mirin
• 2 large egg whites
• 1 large egg
• 8 ounce(s) boneless, skinless chicken breasts
• 6 scallions

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Directions

1. Prepare instant brown rice according to package directions.
2. Pour broth into a heavy medium saucepan, along with sugar, soy sauce, and mirin. Bring to a boil; reduce heat to medium-low.
3. Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.

Seafood Stew

Ingredient

• 2 teaspoon(s) extra-virgin olive oil
• 1 medium onion, minced
• 1 clove(s) garlic, minced
• 1/2 teaspoon(s) dried thyme
• 1/2 teaspoon(s) fennel seed
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• crumbled saffron threads
• 1 cup(s) no-salt-added diced tomatoes, with juice
• 1/4 cup(s) vegetable broth
• 4 ounce(s) green beans
• 4 ounce(s) bay scallops
• 4 ounce(s) small shrimp

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Directions

1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
2. Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.

Peanut Noodles with Shredded Chicken and Vegetables

Ingredients

• 1 pound(s) boneless, skinless chicken breasts
• 1/2 cup(s) smooth natural peanut butter
• 2 tablespoon(s) reduced-sodium soy sauce
• 2 teaspoon(s) minced garlic
• 1 1/2 teaspoon(s) chile-garlic sauce
• 1 teaspoon(s) minced fresh ginger
• 8 ounce(s) whole-wheat spaghetti
• 1 bag(s) fresh vegetable medley

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Directions

1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.
3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.
4. Cook pasta in the boiling water until not quite tender, about 1 minute less than specified in the package directions. Add vegetables and cook until the pasta and vegetables are just tender, 1 minute more. Drain, reserving 1 cup of the cooking liquid. Rinse the pasta and vegetables with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

One-Dish Chicken and Rice (Asopao de Pollo)

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 2 1/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 4 Anaheim or poblano chile peppers, chopped
• 1 small onion, chopped
• 1 tablespoon(s) dried oregano, crushed
• 1 teaspoon(s) sweet paprika
• 1 teaspoon(s) salt
• 1 can(s) tomato sauce
• 1 tomato, chopped
• 1 can(s) pimientos, rinsed
• 8 pimiento-stuffed green olives, sliced
• 2 tablespoon(s) capers, rinsed
• 8 cup(s) water
• 2 1/2 cup(s) brown rice
• 2/3 cup(s) packed chopped fresh cilantro

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Directions

1. Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
2. Add tomato sauce, tomato, pimientos, olives, capers and water and bring to a boil. Stir in rice; return to a boil. Reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes. Stir in cilantro and serve.
3. Note: Anaheim chiles (a.k.a. New Mexico chiles) are 7 to 10 inches long, ripen from green to red and are mildly spicy. Poblano peppers (sometimes called pasilla peppers) are dark green in color, about 6 inches long and can be fiery or relatively mild; there's no way to tell until you taste them. The two can be used interchangeably and are found at most large supermarkets.