6 (6-oz) fresh halibut fillets

¾ tsp salt

¼ tsp pepper

Cooking spray

2½ cups thinly sliced leek, white part only

2½ cups slivered carrot 

1 Tbsp soy sauce

¼ cup chopped fresh chives, divided

2 Tbsp fresh lemon juice, divided

6 (14-inch) squares parchment paper

Preparation:   Serves 6

Preheat oven to 400°F.

Sprinkle fish with salt and pepper. Heat a large, nonstick skillet coated with cooking spray over medium-high heat. Add leek and carrot; sauté 4 minutes or until carrot is crisp-tender. Add soy sauce; cook 3 minutes or until liquid evaporates. Stir in 3 tablespoons chives and 1 tablespoon lemon juice.

Fold each parchment square in half, then open. Place 1 cup vegetable mixture near fold of each paper. Place 1 fish fillet on top of vegetable mixture; top with ½ teaspoon chives and ½ teaspoon lemon juice. Fold paper; seal edges with narrow folds. Place packets on 2 baking sheets. Bake for 18 minutes or until packets are puffy and lightly browned, rotating baking sheets after 9 minutes. Place on plates, and carefully cut open to release hot steam.
Serve immediately.

4 small zucchini, cut into ¼-inch slices

8 green onions, sliced

¼ cup plus 1 Tbsp vegetable oil, divided

Salt and pepper

1 medium avocado

1 Tbsp lemon juice

1 red bell pepper, cored and diced

1 (4-oz) can chopped green chilies, drained

2 Tbsp chopped fresh cilantro

3 Tbsp red wine vinegar

½ tsp crushed red pepper flakes

Mixed greens

Preparation:  Serves 4

Sauté zucchini and green onions in 1 tablespoon oil until zucchini is crisp-tender, about 3 minutes. Sprinkle with salt and pepper. Cover and refrigerate at least 2 hours.

Peel, pit and cut avocado into ¼-inch slices. Sprinkle with lemon juice. Toss zucchini mixture, avocado, red pepper, chilies and fresh cilantro. Whisk remaining oil, vinegar and red pepper flakes together and toss with zucchini salad. Adjust seasoning to taste with additional salt and pepper. Serve over mixed greens.

6 corn tortillas, cut into ¼-inch strips

Vegetable oil to coat pan about ½-inch deep for frying

4 garlic cloves, peeled

1 small white onion, sliced

1 (15-oz) can whole tomatoes, drained

1 dried ancho chili (or 2 dried pasilla chilies) stemmed, seeded and torn into several flat pieces

6 cups chicken broth

1 large sprig fresh epazote

Salt

¾ cup shredded Monterey Jack or cheddar cheese

1 avocado, peeled and cut into small cubes

Lime wedges for garnish

Preparation:   Serves 4 as a light main dish

In a 4-quart saucepan, heat the oil over medium heat. Add half the tortilla strips, and stir constantly around in the oil until they are golden brown and crispy. With a slotted spoon, scoop them out and drain on paper towels. Repeat with remaining strips. Pour off all but a thin layer of hot oil from the pan and return to heat. Add the garlic and onion to the pan and cook, stirring frequently, until golden, about 7 minutes. Transfer onion and garlic to a blender or food processor. Add the tomatoes and purée until smooth. 

Add the chilies to the hot pan. Turn quickly as they fry, toast and release their aroma, about 30 seconds in all. Remove and drain on paper towels.

Return the saucepan to medium-high heat. Add the puréed tomato mixture and stir constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the broth and epazote and bring to a boil, then cover and simmer over medium-low heat for 30 minutes. Taste and season with salt.

Ladle the broth into 4 bowls, top with a portion of the tortilla strips and crumble on a little toasted chili.

Divide the cheese and avocado among the soup bowls. Serve with wedges of lime.

3 Tbsp olive oil, divided

1 small white onion, sliced

3 garlic cloves, chopped

3 ripe plum tomatoes, roughly chopped

1½ cups dry white wine

2 large sprigs epazote

2 lb medium-large shrimp, peeled and deveined, tail on

12 bamboo skewers, soaked in warm water for at least 20 minutes

Salt

2 Tbsp pure ground chile (ancho, guajillo or cayenne)

Preparation:  Serves 6

Heat 2 tablespoons of oil in large skillet and sauté onion and garlic until soft. Add tomatoes, wine and epazote and cook over medium heat until thickened, about 10 to 12 minutes. Season with salt. Set aside.

Preheat grill. Thread shrimp on the skewers (about 4 on each). Do not bunch them too tightly. Lightly brush the shrimp with the remaining olive oil and sprinkle the shrimp generously on both sides with salt and ground chile. Lay on the grill and cook until just done, 2 to 3 minutes per side.

Spoon sauce over shrimp and serve.

2 Tbsp butter

1 cup finely chopped onion

1/3 cup chopped red bell pepper 

1 garlic clove, minced

2 Tbsp all-purpose flour 

3 cups chicken broth 

4 cups fresh corn kernels 

¾ tsp salt 

¼ tsp ground red or white pepper 

½ cup milk 

½ cup half & half 

8 oz lump crabmeat

3 green onions, cut into ¼-inch slices 

3 Tbsp chopped fresh basil leaves

½ cup diced tomatoes for garnish

Preparation Serves 8

Melt butter in a large saucepan over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add garlic; sauté 30 seconds.
Add flour and cook another 3 to 5 minutes.  Stir in broth, corn, salt and pepper; bring to a simmer. Cook 10 minutes, stirring frequently (do not boil). Place half of corn mixture in a blender and process until smooth. Pour puréed corn mixture into a large bowl. Repeat procedure with remaining corn mixture.

Stir in milk and half & half and return soup to a simmer (do not boil); stir well. Ladle 2/3 cup soup into each of 8 bowls; top each serving with 3 tablespoons crab, 1 tablespoon chopped scallions and about 1 teaspoon basil. Garnish with diced tomatoes.