Black Bean and Mango Salad

• 1 15 oz. can black beans, rinsed and drained
• 2 cups diced mango
• 1 cup diced red bell pepper
• 6 green onions, trimmed and thinly sliced
• 1/4 cup chopped cilantro
• 1/4 cup fresh lime juice
• 1 tbsp. olive oil
• 1 seeded, minced jalapeno chili
• salt to taste
• leaf lettuce and/or tortilla

Combine everything in a bowl, toss and serve on a bed of lettuce or wrapped in a tortilla.

Blackened Striped Bass with Corn Spoon Bread and Greens

• Unsalted butter, for the pan
• 2 cups heavy cream
• 1/2 cup yellow cornmeal
• 1 10-ounce package frozen corn
• 1 bunch scallions, trimmed and thinly sliced
• Kosher salt and pepper
• 2 large eggs, beaten
• 2 tablespoons olive oil
• 4 6-ounce pieces striped bass
• 1 1/2 teaspoons Cajun seasoning or blackened spice mix
• 4 cups mixed greens

Heat oven to 350° F.

Butter an 8-inch square baking dish.

Heat the cream in a saucepan over medium heat. Whisk in the cornmeal and cook, stirring, until thickened, about 2 minutes. Stir in the corn, scallions, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Remove from heat, stir in the eggs, and spread evenly in the prepared baking dish. Bake until set and golden brown around the edges, about 40 minutes.

When the bread has 15 minutes left to bake, heat 1 tablespoon of the oil in a skillet over medium heat. Sprinkle the bass with the Cajun seasoning and cook until opaque and beginning to flake, about 4 minutes per side.

Divide the greens among individual plates and drizzle with the remaining oil. Serve with the bass and spoon bread.

Yield: Makes 4 servings

CALORIES 740(61% from fat); FAT 54g (sat 29g); SUGAR 19g; PROTEIN 42g; CHOLESTEROL 363mg; SODIUM 767mg; FIBER 5g; CARBOHYDRATE 27g

from Real Simple

Crispy Breaded Shrimp with Garlicky Beans

• 1/2 cup bread crumbs
• 2 tablespoons chopped fresh rosemary
• Kosher salt and pepper
• 5 tablespoons olive oil
• 1 pound medium shrimp, peeled and deveined
• 1 clove garlic, chopped
• 1 19-ounce can cannellini beans, rinsed and drained
• 2 bunches arugula, trimmed

Heat oven to 400° F.

Mix the bread crumbs, rosemary, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons of the oil in a large bowl. Add the shrimp and toss to coat. Transfer shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the bread crumbs are crispy, 10 to 12 minutes.

Heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, 1/4 cup water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, about 2 minutes. Remove from heat, add the arugula, and toss to combine.

Divide the beans among individual plates and serve with the shrimp. Sprinkle any extra bread crumbs from the pan over the top.

Substitution:If fresh rosemary is not available--or not one of your favorite herbs--use sage or thyme instead.

Yield: Makes 4 servings

CALORIES 470(42% from fat); FAT 22g (sat 3g); SUGAR 4g; PROTEIN 35g; CHOLESTEROL 172mg; SODIUM 691mg; FIBER 8g; CARBOHYDRATE 33g

reviewer notes: less rosemary, add red pepper flakes, more beans or less arugula

from Real Simple

Sweet Braised Winter Greens

J'nene Wade makes two versions of this cool-weather side dish - one with Swiss chard, dried sour cherries, and pecans and this one, with collard greens, raisins, and pine nuts.

• 2 pounds collard greens
• 3 tablespoons olive oil
• 1 red onion (about 8 oz.) peeled, halved, and thinly slivered lengthwise
• 2 cloves garlic, peeled and thinly sliced
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 2 tablespoons golden raisins
• 2 tablespoons pine nuts
• Salt and pepper

1. Rinse collard greens and tear leaves from center ribs; discard center ribs and stems.

2. Pour oil into a 12- to 14-inch frying pan over medium-high heat; when hot, add onion and garlic and stir frequently until onion is limp, 5 to 8 minutes. Stir in balsamic vinegar, brown sugar, raisins, pine nuts, and collard greens. Stir frequently until greens are slightly wilted, 3 to 4 minutes. Reduce heat, cover, and cook until greens are very wilted and tender to bite, about 15 minutes. Add salt and pepper to taste; serve at once.

Yield: Makes 6 side-dish servings

Nutritional Information: CALORIES 144(54% from fat); FAT 8.7g (sat 1.2g); PROTEIN 3.5g; CHOLESTEROL 0.0mg; SODIUM 24mg; FIBER 4.2g; CARBOHYDRATE 16g

J'nene Wade, Sandpoint, Idaho , Sunset, NOVEMBER 2002

Brown Soda Bread

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon brown sugar
• 3/4 teaspoons baking soda
• 3/8 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 1 tablespoon butter, melted
• 1 cup raisins
• 1 tablespoon caraway seeds, lightly crushed in mortar with pestle
• Cooking spray

Preheat oven to 450°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Add buttermilk to flour mixture; stir until blended (dough will be sticky). Turn dough out onto a generously floured surface; knead lightly 4 to 5 times. Shape dough into a 4-inch round loaf; place on a baking sheet coated with cooking spray. Cut a 1/4-inch-deep X in the top of the dough.

Bake at 450° for 15 minutes. Reduce oven temperature to 400° (do not remove bread from oven); bake 15 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

1 loaf, 6 servings (serving size: 1 slice)

adapted from Cooking Light

Stuffing for Dinner

• 2 cups bread
• 1/2 tablespoon olive oil, divided
• 1/2 pound sweet Italian sausage, casings removed, divided
• 1/4 stick unsalted butter, cut into pieces
• 1 small onion, chopped
• 1 large celery ribs, chopped
• 1 garlic cloves, minced
• 1 large eggs, lightly beaten
• 1/4 cup heavy cream, divided
• 2 T cup turkey giblet stock (recipe precedes) or reduced-sodium chicken broth
• 1/4 cup grated Parmigiano-Reggiano (2 ounces)
• 2 T cup coarsely chopped flat-leaf parsley

Preheat oven to 350°F with rack in middle. Generously butter baking dish. Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl. Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage. Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill. About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.

Italian Wedding Soup

• 3/4 lb Meatball Mix for Spaghetti and Meatballs
• 2 tablespoons unsalted butter
• 2 tablespoons chopped garlic
• 3/4 cup chopped white onion
• 3/4 cup chopped carrot
• 1 celery rib, chopped
• salt and pepper
• 4 cups low-sodium chicken broth
• 2 cups water
• 1 small can whole tomatoes, drained and halved
• 1 can white beans
• 1 cup orzo
• 2 cups shredded kale or spinach
• 2 large eggs
• 2 tablespoon freshly grated Parmesan, plus extra for garnish

Prepare Meatball Mix according to recipe. With damp hands, shape into small balls. Cover and refrigerate until ready to cook.

Melt the butter in a large soup pot over medium heat. Add garlic, onion, carrot, celery, salt and pepper and cook until translucent and fragrant, about 4 minutes. Stir in chicken broth, water and tomatoes. Cover and cook 10 minutes over medium heat or until soup comes to a boil.

Add meatballs, beans and orzo to the boiling soup and stir to make sure they are fully submerged. Cover and simmer for another 15 minutes over medium heat. Stir in kale or spinach. Test a meatball and a piece of orzo to ensure that they are fully cooked. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper. Taste and adjust seasoning. Serve immediately with extra Parmesan, if desired.

Combined recipes from Food Network, Whole Foods, and Epicurious, 3/08.