Dayrecipe Food Community

Makes about 3 cups.

INGREDIENTS

• 38-ounce firm but ripe bosc pears, peeled, cored, finely chopped
• 1/2cup finely chopped white onion
• 1/2cup chopped fresh cilantro
• 1/4cup chopped fresh mint
• 1/4cup fresh lime juice
• 1large serrano or jalapeño chili with seeds, minced
• 1teaspoon sugar

DIRECTIONS Combine all ingredients in medium bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; chill.)

Market Tip: Mexican limes, sold at Latin American markets and some supermarkets, are especially good in this recipe because they are sweeter and more fragrant than Persian limes (the more familiar variety). Mexican limes are also referred to as Key limes, which are available at Melissa’s (melissas.com; 800-588-0151).

Makes 4 servings.

INGREDIENTS

• 1tablespoon extra-virgin olive oil
• 1large red onion, halved lengthwise, cut into thin wedges
• 2cups 1/2-inch pieces peeled seeded butternut squash
• 3/4cup canned low-salt chicken broth
• 1pound roast chicken breast halves, torn into bite-size pieces 8ounces penne pasta
• 1bunch broccoli rabe, thick stems discarded, cut into 1-inch pieces

DIRECTIONS Heat oil in large nonstick skillet over medium-low heat. Add onion and squash; cook until onion is golden and squash is tender, stirring occasionally, about 25 minutes. Add broth; bring to boil. Add chicken and cook until heated through, about 5 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until pasta is almost tender, about 6 minutes. Add broccoli rabe; boil until broccoli rabe and pasta are just tender, stirring occasionally, about 2 minutes longer. Drain. Return pasta mixture to same pot. Stir in chicken mixture. Season to taste with salt and pepper.

Round out this menu with a salad of snow peas, cherry tomatoes, and bean sprouts dressed with a rice-wine vinaigrette. For dessert, sliced kiwis splashed with rum would be good. Look for the curry paste, coconut milk, fish sauce, and jasmine rice in the Asian foods section of your supermarket.

Makes 4 servings.

INGREDIENTS

• 1tablespoon thai red curry paste
• 2 1/2cups canned unsweetened coconut milk
• 1cup water
• 1 1/2cups purchased broccoli slaw
• 1/2pound uncooked shrimp, peeled, deveined
• 1/2pound sea scallops
• 1pound mussels, scrubbed
• 1/2cup chopped fresh basil
• 2tablespoons fresh lime juice
• 2tablespoons fish sauce (nam pla; optional)2cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

DIRECTIONS Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.

Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

Active time: 10 min Start to finish: 35 min

Makes 6 servings.

INGREDIENTS

• 6skinless boneless chicken breast halves (1 1/2 lb total)
• 2large egg whites
• 1 1/4teaspoons salt
• 1cup sesame seeds (4 1/2 oz)
• 1/3cup vegetable oil

DIRECTIONS If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.

Whisk together egg whites and 1/2 teaspoon salt in a shallow dish until whites are loosened but not foamy. Put sesame seeds in another shallow dish. Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt. Dip chicken, 1 piece at a time, in egg whites, letting excess drip off, then dredge in sesame seeds. Transfer to a wax-paper-lined tray.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate. Remove any browned sesame seeds from skillet, then cook remaining chicken.

Makes 12 large buns

INGREDIENTS