Sauce:
1-½ tablespoons light sour cream
1 tablespoon cilantro, minced
1-½ teaspoons lime juice
½ teaspoon red wine vinegar
Sea salt, to taste

Spice Mix:
1 tablespoon garlic powder
2 teaspoons ground cumin
2 teaspoons hot paprika
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Remaining ingredients:
2 (6-ounce) white fish fillets (catfish, halibut and long-line caught swordfish all work great, but you can use any firm, white fish)
2 tablespoons Spice Mix
1 tablespoon canola oil
1 tablespoon butter
8 small corn tortillas
2 cups Essential Coleslaw
¼ cup cilantro, or 8 sprigs
1 lime, cut into 8 wedges

In a small bowl, whisk together Sauce ingredients and set aside.

Combine all Spice Mix ingredients in a small bowl (extra spice mix can be kept, tightly sealed, for up to 3 months). Rub each side of fillets with Spice Mix. Heat oil and butter in a large nonstick skillet over medium-high heat. Add fillets and cook for 3-4 minutes on each side or until fish flakes easily with a fork. Remove to a plate and tent with foil.

Have a 16-inch square of foil ready by the stove. Heat 2 tortillas in a large, stainless steel skillet over medium-high heat for 60-90 seconds per side, until slightly blistered. When cooked, wrap them (together) in the foil. Repeat with remaining tortillas.

When tortillas are ready, place two on each plate. Divide fish, slaw and cilantro between the tortillas. Spritz with lime and drizzle with Sauce.

Serves 4

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2 tablespoons canola oil, divided
3 cups broccoli florets, cut into bite-sized pieces
sea salt
2 cloves garlic, minced
1 cup shredded carrot
½ cup chopped green onions
6 cups Napa cabbage, shredded
1 recipe Spicy-Sweet Shrimp
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Sriracha
4 tablespoons Easy Homemade Plum Sauce (or jarred hoisin sauce)
8 small whole wheat tortillas (or 8 Whole Wheat Crepes)

Heat 1 tablespoon oil in a large skillet over high heat. Add broccoli and a pinch of salt and stir-fry for 3-4 minutes, until slightly charred. Pour 1/4 cup water into pan and cover. Cook for another 3 minutes, until broccoli is tender. Uncover and let any remaining liquid burn off. Add garlic and toss well to coat broccoli. Cook for 30-60 seconds, until garlic is fragrant. Scoop broccoli into a large bowl.

Add remaining 1 tablespoon oil to the pan and swirl to coat. Add carrot and onions and stir-fry 2 minutes. Stir in cabbage and cook 3-5 minutes, until wilted and slightly charred. Toss shrimp and broccoli with cabbage mixture. Microwave crepes for 20 seconds on a plate covered with a clean dish towel.

While cabbage is cooking, whisk together soy sauce, 1 tablespoon water, cornstarch and Sriracha in a small bowl. Stir soy sauce mixture into cabbage mixture with a pinch of salt and toss to coat. Serve with plum sauce and tortillas or crepes.

Serves 4

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1 pound spinach
3 cloves garlic, thinly sliced
1 tablespoon, plus 2 teaspoons extra-virgin olive oil, divided
Juice of 1/2 lemon
4 slices bacon, sliced crosswise into slivers
1 large onion, chopped
1 teaspoon fresh thyme
1 cup white wine
3 pounds clams, scrubbed
freshly ground black pepper

Wilt the spinach in a wide, covered sauté pan over medium heat, for about 4 minutes, and pour off liquid. Remove spinach from pan, turn up heat and let any remaining liquid burn off. Swirl in 1 tablespoon olive oil and add the garlic. Cook, stirring frequently, for 4 minutes, until golden. Add spinach back to pan and sauté for another 2 minutes, until completely wilted. Turn into a serving bowl and squeeze lemon juice over top. Remove spinach from pan; set aside.

Wipe out pan, reduce heat to medium and add bacon and onion. Sauté, stirring occasionally, until bacon is well-browned, about 10-12 minutes. Turn heat to medium-high, add thyme and white wine, and deglaze pan. Bring to a boil and let wine reduce to about half, about 4 minutes.

Add clams and reduce heat once again to medium. Cover and let simmer for 6-8 minutes, until clams are opened. Drizzle 2 teaspoons extra virgin olive oil and sprinkle black pepper over top.

To serve, place a bed of spinach in each of four wide bowls. Top with clams and broth.

Serves 4

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2 (2-by-4-inch) whole wheat crackers (such as Al-Mok)
1 (5-ounce) can sustainably caught albacore tuna (such as Wild Planet)
1/2 cup chopped green olives
1 tablespoon capers, rinsed
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 teaspoon white wine vinegar, or more to taste
Sea salt, to taste
Finely chopped flat-leaf parsley (optional)

Soak the crackers in water for 15-20 minutes until soft; drain thoroughly.

Drain the tuna. If it’s packed in water, discard the water. If it’s packed in oil, reserve the oil to use in this recipe. Place the tuna in a small bowl, breaking it up with a fork. Add soaked crackers, olives and capers. Gently fold in oil, vinegar and salt to taste. Chill at least 1 hour and up to overnight. Serve sprinkled with parsley, if you like.

Serves 2

Adapted from La Cucina: The Regional Cooking of Italy (Rizzoli).

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