Recipe: Whole Fish With Lime Salsa Verde – Recipe

Israeli Couscous and Chickpea Salad

You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets.

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

1 cup Israeli couscous, preferably whole-wheat

2 tablespoons extra virgin

Black Rice and Red Lentil Salad

This colorful mixture is hard to resist, with its contrasting chewy and crunchy textures and the nutty Asian dressing. Black rice, high in antioxidant-rich anthocyanins, is now a staple in my pantry.

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

1/2 cup

Egg Salad and Greens Wrap

I make these delicious wraps with the whole-wheat lavash that I buy in Middle Eastern markets. Beet greens and Swiss chard are both good choices.

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

4 large eggs, hard-boiled (see below)

1/2

Broccoli, Cabbage and Kohlrabi Coleslaw With Quinoa

When I have any kind of slaw on hand I usually make a lunch of it, with cottage cheese mounded on top; all the better if I have some cooked quinoa to add to the mix. I noticed recently that shredded broccoli stems were a main ingredient in a packaged coleslaw at my local supermarket – a great idea for using up

Time: about 30 minutes

1/2 cup heavy cream

3 large egg yolks

2 tablespoons white wine vinegar

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1 teaspoon dry mustard

1/2 teaspoon salt

Pinch of cayenne pepper

Black pepper, to taste

1 tablespoon fruity extra virgin olive oil

8 ounces

Spinach and Garlic Omelet

You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

For each omelet:

2 ounces baby spinach or stemmed, washed bunch spinach (2 cups, tightly packed)

Name your quaff. White, red, still, sparkling, sweet or dry? We sampled them all in our tasting of wines from the Canary Islands. And as food-friendly as these well-balanced wines were, deciding exactly what food would work best with them was the challenge. Some sort of marinated fish seemed to be the best idea, especially one that delivered bold swagger to welcome a red wine. Mackerel, sardines, wahoo or tuna were possible draft

Southwestern Potato and Celery Omelet

This spicy omelet is much lighter than traditional cheese-packed Southwestern omelets. You don’t need much oil to pan-fry this small amount of finely diced potato, and a little cheese goes a long way.

Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and to eat.

For each

Time: About 1 hour

3/4 pound smoked pork belly, or good-quality slab bacon, cut 1 1/2 to 2 inches thick

1 large onion, halved, each half stuck with a clove

4 thyme branches

1 small carrot, peeled

1 cup small green French lentils, cleaned and rinsed

1 small bay leaf

Salt and pepper

1 pound