Note: This is a modified version of a recipe by Cynthia Sass, RD, that first appeared in Prevention (Aug 05).

Serves 4

2 cups cooked, shelled edamame
1/3 cup sliced scallions
1 cup, or one bunch, diced celery
4 large radishes, finely chopped
1 cucumber, diced

1/4 cup rice wine vinegar*
1 1/3 tbsp canola oil
Juice from 1 large lemon
3 tbsp honey
1 1/2 tsp black pepper (or to taste)

Prepare first five ingredients, and mix in a large bowl. Then whisk remaining ingredients together, pour over edamame mixture, and toss to coat. Cover and chill for half an hour before serving.  Keeps for several days.

*The recipe calls for rice wine vinegar, but we’ve used the more readily available rice vinegar with good results.  The two are slightly different, however: here’s an explanation.

We made these last night, and they were a huge success.  While definitely not for a romantic evening (garlic, beans, and fish), these are delicious & healthy.  These recipes (which have been rewritten and significantly modified) first appeared in this month’s issue of Cooking Light (pg 160, by Lisa Bell).  Serves 4.

Fish Tacos

Topping:
1/2 cup sliced scallions
1/2 cup chopped cilantro
3 tsps fresh lime juice
1/2 tsp salt
2 or 3 minced garlic cloves

Taco Filling:
1 tsp cumin
1 tsp coriander
1/2 tsp paprika
1/4 tsp red pepper
1/4 tsp garlic salt
1 1/2 pounds red snapper fillets (approx. 4 fillets)

8 to 10 corn tortillas (6-inch)

1. Preheat oven to 425 degrees F.
2. While oven preheats, prepare and mix bean salad (below).  Set aside.
3. Prepare and mix topping ingredients (above).  Set aside.
4. Mix the first five ingredients for the taco filling in a small bowl.  Spray a baking sheet with cooking spray.  Place the red snapper fillets skin down on the baking sheet, then smear the spice mixture evenly on the fish.
5. Bake fish for 10 minutes or until fish flakes easily.  Remove fish from oven slightly before ready (as fish will continue to cook once removed).  Set aside.
6. Take an empty skillet (preferably an old one), and place on a burner.  Set temperature to medium-high.  After a minute, add a tortilla.  Cook on both sides until the tortilla gets nice and singed (see images).  Do this with as many tortillas as you need; note that cooking time speeds up as you go.
7. Return to the fish.  Shred with fork, removing the skin.
8. Assemble tacos by placing shredded fish on tortillas, then add a spoonful of the topping.  Serve with bean salad and tortilla chips.

Pinto Bean Salad

3 roma tomatoes, diced
1 diced yellow or orange bell pepper
1 large seeded and diced jalapeno pepper
1/4 cup minced cilantro
2 tbsps lime juice
2 tsps olive oil
1/8 tsp black pepper
1 can pinto beans (we recommend Goya brand), drained and rinsed

Combine all ingredients, mixing well.

Now it’s officially stew season, and I’m bringing out all the winter recipes–potato leek soup, beef daube, bouillabaisse, Brunswick stew, and this recipe, chicken tortilla soup.  It’s a flexible dish–you can tweak amounts with relative impunity, and cut the cooking time by two-thirds if you cook it on the stove.  It also keeps well, actually tasting better the next day.

Keep in mind that there are many versions of tortilla soup–some recipes tell you to cook the chicken separately, and then ladle the broth on top of the chicken; some go for a thicker, more concentrated broth and fewer spices, adding lime juice for the necessary kick.  Some are cream-based, and there are even vegan versions.  My point is, play around with ingredients until you find the right fit.

Chicken Tortilla Soup

20-22 oz boneless, skinless chicken breast, cut into 1″ cubes
32 oz box of chicken broth
2 cans corn
1 (11 oz) can diced tomatoes
1 (10 oz) can diced tomatoes with green chiles (Rotel)
1 large onion, cut into wedges
2 garlic cloves, crushed
1 bay leaf
2 tsp cumin
1 tsp chili powder
1 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper

Place all ingredients in a crock pot.  Turn on high, and cook 6 hours.  Serve with tortilla chips and cilantro (other versions also suggest garnishing with avocado, lime, and/or cheese).

Tomato confit, or roasted tomatoes, is a beloved classic.  Versions abound, from Alain Ducasse’s to Emeril’s favorite, by Daniel Boulud.

The secret is in a) the quality of the ingredients, and b) the slow roasting.  Roasting tomatoes does wonders for their flavor, simultaneously intensifying and softening it until, well, magic.

The following recipe is adapted from Simple to Spectacular, by Jean-Georges Vongerichten and Mark Bittman.  Serves 4 to 6.

12 plum tomatoes, ripe but not mushy*
1/3 cup extra-virgin olive oil
6 garlic cloves, minced*
1 tbsp dried thyme*
1 1/3 tsp coarse salt*

1. Preheat oven to 275 degrees F.
2. Cut out tomato core and cut an X into the smooth end. Drop tomatoes in boiling water for about 15-20 seconds, or until the skin loosens, then transfer to a bowl of ice water. Peel tomatoes, cut in half lengthwise, then scoop out seeds and pulp.
3. Line a baking sheet with aluminum foil, and place tomatoes cut side down onto sheet.  Cover tomatoes with olive oil, then sprinkle evenly with the garlic, thyme and salt.
4. Place in oven and cook for two hours or more, turning both the tomatoes and the baking sheet every 30 minutes.  Serve with French bread.

*original recipe calls for 12 plum tomatoes OR 6 large tomatoes, 6 cloves of garlic, peeled and lightly crushed, 6 sprigs thyme, and 1 tsp coarse salt.