Dayrecipe Food Community

Serve this alongside quesadillas.

Makes 6 servings.

INGREDIENTS

• 4cups fresh corn kernels (cut from about 4 ears)
• 3/4cup thinly sliced radishes
• 6tablespoons chopped fresh cilantro
• 3 1/2tablespoons fresh lime juice
• 3tablespoons olive oil
• 2green onions, chopped
• 2tablespoons minced seeded jalapeño chilies

DIRECTIONS Combine all ingredients in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate. Bring to room temperature before serving.)

Active time: 25 min Start to finish: 25 min

Makes 4 servings.

INGREDIENTS

• for tahini dressing
• 1/4cup well-stirred tahini (middle eastern sesame paste)
• 1/4cup water
• 21/2tablespoons fresh lemon juice
• 2tablespoons soy sauce
• 1tablespoon mild honey
• 1small garlic clove, minced
• 1/2teaspoon salt
• 1/8teaspoon cayenne for salad
• 1/2lb romaine, torn into bite-size pieces (6 cups)
• 1bunch radishes (1/2 lb), trimmed, halved, and thinly sliced (1 cup)
• 1/2seedless cucumber (usually plastic-wrapped), halved lengthwise and thinly sliced crosswise
• 4scallions, thinly sliced

DIRECTIONS Make dressing:
Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)

Make salad:
Toss together all salad ingredients in a large bowl with just enough dressing to coat.

Cooks’ note:
• Dressing keeps, covered and chilled, 3 days. Stir before using, thinning with additional water if necessary.

Active time: 15 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 6cups water
• 1teaspoon sugar
• 4large garlic cloves, crushed
• 1/4teaspoon black peppercorns
• 3tablespoons plus 1/2 teaspoon kosher salt
• 1lb kirby cucumbers
• 1/2lb radishes, trimmed and quartered
• 1cup loosely packed flat-leaf parsley leaves
• 1tablespoon vegetable oil

DIRECTIONS Boil water, sugar, garlic, peppercorns, and 3 tablespoons salt in a 4-quart pot, uncovered, 10 minutes.

While brine is boiling, halve cucumbers lengthwise and cut crosswise into 1/3-inch-thick slices.

Remove brine from heat and add cucumbers and radishes. Let stand, uncovered, 10 minutes, then drain in a colander, discarding garlic and peppercorns. Transfer cucumbers and radishes to a bowl of ice and cold water to cool, then drain well in colander.

Toss cucumbers and radishes with parsley, oil, and remaining 1/2 teaspoon salt in a large bowl and chill, uncovered, about 20 minutes.

Cooks’ note:
Salad can be prepared 1 day ahead and chilled, covered.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

Active time: 45 min Start to finish: 9 hr

Makes 6 servings.

INGREDIENTS

• for fish
• 2tablespoons golden raisins
• 1/2cup white balsamic vinegar,or 1/2 cup cider vinegar mixed with 2 tablespoons sugar
• 1medium red onion,thinly sliced crosswise
• 2 1/2tablespoons olive oil
• 1(1-lb) piece halibut fillet with skin (about 1 1/2 inches thick) or 2 (8-oz) red snapper fillets with skin
• 2tablespoons potato starchfor salad
• 1large fennel bulb (sometimes called anise) with fronds
• 2 1/2oz radish sprouts or watercress sprigs, trimmed (2 cups)
• 2tablespoons white balsamic vinegar, or 2 tablespoonscider vinegar mixed with1 1/2 teaspoons sugar
• 1/4cup olive oil
• 1/4teaspoon sugar

DIRECTIONS Prepare fish: Simmer raisins in vinegar in a small saucepan until raisins are plump,3 to 5 minutes, then cool.

Cook onion in 1 tablespoon oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove skillet from heat and transfer half of onion to a9-inch square glass or ceramic baking dish with a slotted spoon, spreading evenly. Reserve remaining onion.

Cut fish into 6 equal pieces. Pat dry and season with salt and pepper. Spread potato starch on a plate and dredgefish in it, shaking off excess.

Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté fish, skin sides down, until lightly browned, 1 1/2 to3 minutes. Turn fish over and sauté until lightly browned and just cooked through, 1 1/2 to 3 minutes more.

Arrange fish on top of onion in baking dish, then top with reserved onion and drizzle with raisins and vinegar. Cool completely, then marinate, covered and chilled, at least8 hours. Bring to room temperature.

Make salad: Tear enough fennel fronds to measure 1 tablespoon. Trim stalks flush with bulb and discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices with a mandoline or other manual slicer. Transfer slices to a bowl and toss with radish sprouts.

Whisk together vinegar and oil, then whisk in sugar and salt and pepper to taste. Toss vegetables with half of dressing and divide among 6 plates.

Remove onion from top of fish, reserving it, and put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish, then drizzle with remaining dressing and sprinkle with fennel fronds.

Cooks’ note:

• Fish can be marinated up to 2 days.

This refreshing winter salad goes well with the fennel and sausage ragù or the hazelnut-crusted trout .

Makes 4 servings.

INGREDIENTS