GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA

GRILLED HALIBUT WITH GRILLED RED PEPPER HARISSA

1 red jalapeño chile
1 garlic clove, peeled
4 5- to 6-ounce halibut or mahi-mahi fillets
2 large red bell peppers, quartered lengthwise, seeded
Olive oil for brushing plus 1/4 cup
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
1 lemon, halved

Prepare barbecue (medium-high heat). Thread jalapeño and garlic clove onto metal skewer. Brush [...]

FRESH GREEK STYLE SALAD

Fresh Greek-Style Salad

3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 pound beefsteak tomatoes, cut into 1-inch-thick wedges
1/2 medium red onion, thinly sliced crosswise
1 head radicchio (1/2 pound), halved lengthwise, then thinly sliced crosswise
1 head romaine, coarsely chopped (6 cups)
2 small cucumbers, peeled if desired, halved lengthwise, then thinly sliced crosswise
2/3 cup mixed Greek olives [...]

GRILLED SWEET & STICKY BBQ BEEF RIBS

GRILLED SWEET & STICKY BBQ BEEF RIBS

Serves 6:

3 1/2 cups ketchup
1 cup honey
1 8-ounce can crushed pineapple in juice
2 1/4 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper

3 racks beef back ribs (about 9 pounds total), each rack cut in half
2 1/2 cups coarsely chopped celery
1 onion, halved lengthwise
1 [...]

DATES SKEWERS with GOAT CHEESE & PROSCIUTTO

DATES SKEWERS with GOAT CHEESE & PROSCIUTTO

Serves 4:

1/3 cup soft herbed goat cheese
16 Medjool dates, pitted
16 large basil leaves
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes

Heat broiler to low. Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto [...]

AVOCADO MANGO CHICKEN

AVOCADO MANGO CHICKEN

Serves 4:
1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons adobo sauce (from canned chipotle chiles)
2 limes
4 boneless, skinless chicken breasts (4 oz each)
1 large mango, coarsely chopped
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped onion
2 tablespoons sea salt
4 white-corn tortillas

Mix Worcestershire, soy and adobo sauces with juice from 1 of the limes in [...]

SPINACH AND SUN-DRIED TOMATO FRITTATA

SPINACH AND SUN-DRIED TOMATO FRITTATA

Serves 4:
Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries

Heat oven to 425°F. Coat 4 small baking [...]

BALSAMIC BEAN DIP WITH FRESH VEGGIES

BALSAMIC BEAN DIP WITH FRESH VEGGIES

Serves 4:
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Whole wheat pita bread, cut into wedges

Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. [...]

SPRING CHICKEN SALAD

SPRING CHICKEN SALAD

Serves 4:

Dressing:
6 tablespoons honey
2 tablespoons Dijon mustard
2 teaspoons olive oil
1 tablespoon rice wine (or apple cider) vinegar
1/2 teaspoon salt

Salad:
3 boneless, skinless whole chicken breasts (about 1 1/2 pounds)
1/4 teaspoon garlic powder
1/4 teaspoon sweet chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Vegetable oil cooking spray
1 teaspoon olive oil
3 ears of corn, husked
1/2 pound [...]

RACK OF LAMB WITH FRESH HERBS & GARLIC

RACK OF LAMB WITH FRESH HERBS & GARLIC

Serves 6:
10 garlic cloves, peeled
1/2 cup (packed) fresh mint leaves
1/4 cup (packed) fresh parsley leaves
1/4 cup fresh rosemary leaves (pulled from sprigs)
2 teaspoons coarsely ground black pepper
2 teaspoons herbes de Provence*
6 tablespoons olive oil
3 1- to 1 1/4-pound well-trimmed racks of lamb (each with 8 bones)

Combine first 6 [...]

SHRIMP AND AVOCADO

SHRIMP AND AVOCADO

Serves 4-8:
2 pounds medium shrimp (about 76), peeled and deveined
3/4 cup white-wine vinegar
1 cup vegetable oil
1/4 cup capers, not drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seeds
1/2 teaspoon Tabasco
1 cup thinly sliced onion
1/2 cup chopped celery
7 bay leaves (not California)
2 firm-ripe California avocados

Accompaniment: Soft green-leaf lettuce such as Boston

Cook shrimp in a [...]

SPICE-RUBBED PORK TENDERLOIN

SPICE-RUBBED PORK TENDERLOIN WITH ROASTED CARROTS

Carrots:
2 pounds baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon butter, diced
2 garlic cloves, thinly sliced
1 small jalapeño (preferably red), seeded, coarsely chopped
1 teaspoon honey
1/2 teaspoon ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon coarse kosher salt

Pork:
2 1-to 1 1/4-pound pork [...]

CHICKEN GYROS WITH CUCUMBER SALSA & TSATSIKI

CHICKEN GYROS WITH CUCUMBER SALSA & TSATSIKI – light

Serves 4:

2 Kirby cucumbers, divided
1 1/2 cups non-fat Greek yogurt (3/4 pounds)
1 teaspoon fresh lemon juice, divided
garlic cloves, minced, divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup chopped mint
2 tbsp extra-virgin olive oil
1 rounded teaspoon dried oregano
1 rounded [...]

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Photography by Mary Sylvester.