Serves 1 1 ripe banana 16 oz fresh orange juice ½ ripe apple ½ ripe pear Cut banana, apple, and pear into small slices. Puree all ingredients in a blender until smooth. Stir, then pour into ice filled glasses.  

Serves 4 2 ripe bananas 4 cups (1-inch cubes) peeled fresh pineapple ½ cup fresh orange juice ½ cup cold water 1 tablespoon fresh lemon juice 2 cups ice cubes Cut bananas into 1-inch slices. Puree all ingredients in 2 batches in a blender until smooth, transferring into a pitcher.  Stir, then serve in ice filled Read More

Serves 2 2  whole chicken legs (1 lb), cut into thighs and drumsticks 3/4  lb small boiling potatoes, halved 1 green bell pepper, cut into 1/2-inch-wide strips 1 onion, cut into 1/2-inch-thick wedges 1 tablespoon olive oil 1/2 teaspoon dried thyme, crumbled 1 bunch arugula (2 cups), coarse stems discarded 1/4 cup dry wine (optional) Read More

Serves 8 1 lb fresh tomatillos, husked and rinsed 1 small onion 4 garlic cloves, unpeeled ¼ cup packed fresh cilantro 3 fresh jalapeno chiles, seeded, if desired, and coarsely chopped 3 firm-ripe California avocados 40 medium shrimp (about 1 ½ lb), de-veined and shelled, leaving tails intact 2 tablespoons vegetable or olive oil Special Read More

Serves 2 2 tablespoons olive oil 2 large onions, thinly sliced 2 (1 inch-thick) boneless rib-eye steaks (6 oz each) ½ teaspoon curry powder 1 garlic clove, halved lengthwise Accompaniment: Spinach salad Heat 1 tablespoon olive oil in a large heavy skillet over moderate heat until hot but not smoking, then cook onions with seasoning Read More

Serves 2 2 tablespoons vegetable oil 2 (6-oz) salmon filets ¼ lb fresh shiitake mushrooms, stems discarded and caps cut into ¼ – inch-thick slices* 1 garlic clove, chopped ½ lb baby bok choy or regular bok choy, trimmed and cut crosswise into 1-inch pieces 2 ½ oz baby spinach, tough stems discarded ½ teaspoon dark Asian sesame oil (low sodium) Read More

Makes 2 ½ cups 1 (28-oz) can crushed Italian tomatoes in puree (3 ½ cups) 3 tablespoons olive oil 1 teaspoon diced oregano Simmer crushed tomatoes in puree and oil and oregano in a large non-reactive saucepan, uncovered, stirring occasionally, until reduced to about 2 ½ cups, about 20 minutes.  Season and cool to room Read More

Serves 2 Active time: 15 min  Start to finish: 25 min 1 cup fresh basil ¼ cup fresh flat-leaf parsley 1 large garlic clove 4 tablespoons extra-virgin olive oil 1 tablespoon water 1 tablespoon fresh lemon juice 4 (6-to 8-oz) sea trout, bluefish, or mackerel fillets, with skin Accompaniment: lemon wedge Preheat broiler Finely chop Read More

Makes about ¾ cup Time 5 minutes An all-purpose vinaigrette, especially wonderful for salads or warm dishes that contain fish.  Lemon and lime juices are less acidic than vinegar, so you can use them in higher proportions.  Do not make this dressing more than an hour or so in advance: lemon and lime juices lose Read More

Serves 2 generously 2    tablespoons soy sauce (low sodium) ½   lb pork loin, thinly sliced across the grain and cut into julienne strips 1    bunch broccoli 4    tablespoons vegetable oil 1    large garlic clove, finely chopped 1    (2-inch) piece peeled fresh ginger, thinly sliced and cut into julienne strips ½   teaspoon dried hot red pepper Read More